Crispy Baked Wings Oh My

I found this recipe on a Facebook group I follow, in the format of a photograph of a typed up sheet of paper, complete with oil stains and the works.  I'm not at all surprised, given how many times I've turned to this seasoning blend in the last 3 months.  Originally I posted that I wish I knew who to attribute this little dose of yummmmmm to ... and then found out that this photo is Shelli Buractaon's ... who found it herself somewhere on the internet but wasn't sure where.  There was general agreement though that this can't really be beat.

I've started making up large quantities so I can use this on an as needed basis without having to blend spices every time.  In addition, I'm planning to mix and gift it to some friends this holiday season.   So far I've found I can use it for:
* Wings
* Grilled chicken drumsticks & thighs
* Roasted whole chicken
* Bone Broth (after you've roasted that chicken) - the flavors are A-Ma-Zing

Chicken Rub
2 tsp. sea salt
2 tsp. garlic powder
2 tsp. chili powder (I really like Penzeys!!)
2 tsp. black pepper

Crispy Baked Wings1.5 lb. chicken wings
1 tbsp. ghee (or butter), melted

Buffalo Sauce
2 tbsp. ghee (or butter), melted
1/4 C. Frank's Original Hot Sauce
1 T. Dijon mustard
1 T. apple cider vinegar

Preheat oven to 450 degrees.

Toss wings in 1 tbsp melted ghee.

Place a wire rack on top of a parchment-covered baking sheet.  Evenly space the wings on the wire rack.  Sprinkle the rub on top.

Bake for 20 minutes, flip, and bake for 15-20 more minutes.

While wings are in the oven, whisk the buffalo sauce ingredients in a bowl.  Remove wings from oven, toss in sauce, and bake for an additional 5 minutes.  Drizzle wings with remaining sauce.

Serve hot with celery and blue cheese dressing if you like.

Best BLT Salad On Earth

I discovered an amazing take on the classic BLT ... to make it compliant, use chemical-free prosciutto and this wonderful dump ranch recipe that I slightly adapted from another recipe I found online.  Super props to the Whole Sisters - this was amazing.

Salad for two:
• Head of romaine, washed, dried, & cut or torn into bite size pieces
• Tomatoes of your choice - grape, heirloom, cherry, whatever floats your boat
• ~1.4 lb. prosciutto, sliced bacon-thick, fried up, and crumbled

Dressing:

• 1 egg (room temperature is best)

• 1 cup light tasting olive oil

• 1 tablespoon fresh squeezed lemon juice

• 2 tablespoons red wine vinegar

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 cup full fat coconut milk

• 1 handful of cilantro - fresh is best, but dried works just fine too

• 1 handful of parsley - fresh is best, but dried works just fine too

• Dill optional (or any other herbs of choice) - fresh is best, but dried works just fine too

Instructions:

Put all of the dressing ingredients except the oil into a tall container and blend using your immersion blender (or your "whizzy thingy" as I've seen it called).  Slowly pour it in while blending to emulsify it.  Try not to eat the whole thing at one sitting ;)  It's super for dipping raw vegetables in.