Friday, December 3, 2010

Sticky Finger Wings and Baked Potato Skins

I made this combo for supper last night and everyone gobbled it up. The wings truly are sticky. I recommend a hot lemon water finger bowl!  Rounds out nicely with a cool ceasar salad.

Sticky Finger Wings

1 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. finely chopped gingerroot (I used the ginger that is like a paste, 1 big spoonful)
6 cloves of crushed garlic (I used 2 tbsp of chopped garlic from a jar)
4 lbs trimmed wings (I used 1 "club pack" of drumettes)

Combine first 4 ingredients in a bowl. Mix well.

Put wings/drumettes in a well greased 9x13" pan. Pour brown sugar mixture over chicken. Toss to coat. Bake at 350F for 1 3/4 to 2 hours, stirring occasionally, until tender and glazed.

Courtesy of Company's Coming "Cooking at Home". page 27

Baked Potato Skins

4 large baking potatos, baked
3 tbsp olive oil
1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled (I used real bacon bits and sprinkled it on. I didn't measure but it was  
   far from being 8 strips. maybe 1/2 cup.)
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream - this is personal preference. I used about a tablespoon per skin. The kids had none.
2 green onions, sliced

Cut potatoes in half lengthwise and then in half again (to make quarters) scoop out pulp, leaving a 1/4" shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

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