My husband prefers his naked… chicken wings, that is. I was looking forward to buttery, spicy wings tonight, but alas, leave it to my husband to remind me about making healthier choices. The funny thing is, he tells me this as I’ve already started frying up the wings for dinner. In an effort to make a healthier choice, I didn’t fry the wings completely… just par-fry them. (Is par-fry even a term, like par-bake?) I let the wings bake the rest of the way and served them up with some cheesy mashed potatoes. Yeah, the hubs nixed the loaded baked potatoes I initially planned on too! Although this isn’t the *healthiest* of dinners (since it could have been much worse if I went along with my original dinner plan) it was delicious nonetheless…
1-2 lbs chicken wings
garlic salt and pepper to season
2 tablespoons flour
canola oil for frying
Preheat the oven to 450 degrees.
Heat the oil in a dutch oven or fryer until hot enough for frying.
In a large bowl, toss the chicken with garlic salt and pepper to coat.
Sprinkle in the flour and toss gingerly. I don’t want it completely dusted with flour – just enough to add a little crunch when its fried.
Carefully place a few pieces of seasoned chicken in the hot oil, being careful not to cook too many at a time (since it will lower the oil temp too much and you won’t get a nice crispness).
Fry the chicken for about 5 minutes and place on a baking sheet. Once all chicken wings have been fried briefly in the hot oil and placed on the baking sheet, bake the wings in the preheated oven for 7-10 minutes. You’ll notice the chicken will turn golden brown.
2 medium – large Yukon gold potatoes
water for boiling
1/2 cup milk, warmed
2-3 tablespoons butter, melted
1/4 cup shredded cheese ( I used a Taco blend for flavor)
1-2 stalks green onions, sliced
garlic salt and pepper to taste
Boil the potatoes skin on (unless you prefer them off) in water until tender; drain.
Mash the potatoes and slowly add in the warmed milk and melted butter.
Continue to mash until you have your desired consistency.
Add the shredded cheese and green onions; stir to combine.
Season with garlic salt and pepper to taste.