Let me start by saying thank you so much to all of you who pre-ordered my new book, The Year of Cozy. Your support truly means the world to me.
Have you ever had someone be very skeptical about something you’re making. These people can also be referred to as H8TERZ. They drink haterade as they sit there and h8te.
When I was discussing this recipe with my boyfriend, as I often do, he was h8ting HARD. He didn’t like the peach. He didn’t like the bourbon. “It’s too common of a combination.” Blah blah I don’t care. It’s a delicious combination that’s why you see it a lot and I’ve never seen it on ribs so let me live!
We’re not really in the dog days of summer. When I think of that term I picture early August, humidity that humbles you and days that involve inner tubes, a river, a cooler full of beer and a janky waterproof radio. Those are some dreamy summer days; instead I’ll be super busy making pie after pie recipe and wishing I had central air conditioning. I’m not complaining, in fact, I’m super excited about my summer.
I know I say I’m an enthusiast of lots of things like pie, pancakes and biscuits, and I am…but I’m really a professional when it comes to chicken wings. I’m a chicken wing professional.
If I’m having a bad day, Josh will usually recommend we go bowling and grab a basket of chicken wings. Just the sound of these two events make my terrible day almost an afterthought.
I’ve been reticent to make chicken wings at home because, well, I hate frying stuff at home. And I know you do too. We’re in it together. When I started talking about baking wings, Josh suggested I sprinkle the chicken with a mix of baking powder and salt, which promises super crispy skin, even in the oven. Josh is full of kitchen tricks.
And lo’ and behold, I did it! And guys…the skin crisped up soooo nice.