Wings for the Weekend
Make them rain or shine
We love wings in my family. They’re the perfect snack for a party or while watching the game. Sometimes we order them for takeout, but they’re so easy to make. If you’re having people over this weekend (or even if you’re not), whip up a batch. They pair so well with the salads from Wednesday, plus I’m sharing a new dipping sauce to go with it (made with ramps!). If wings aren’t your thing, serve it with sliced veggies. I can’t think of anything I’d rather eat. Hope you all have the best long weekend.
Getting my daughter ready for camp means we’re buying so much stuff for her list. Just got these envelopes to hold her mail, and I know her backpack will be put to use (nice that it’s already labeled).
I’ve been talking about protein all week, I like to carry these with me for a quick snack.
We packed my favorite dessert for our road trip and they arrived in perfect condition.
My DMs are full of messages asking about nutritional yeast. Here’s my explainer on it.
Just restocked my hair oil, this is the one I use most often.
Chicken Wings & Creamy Ramp Dip
2 lbs. chicken wings
2 garlic cloves, grated
2 teaspoons sweet paprika
1 teaspoon salt
A few turns black pepper
For the dip
1 large handful parsley
1 large handful dill
1 bunch ramps — if you can’t find, use scallions
1¼ cup whole milk cottage cheese
½ teaspoon salt
A few turns black pepper
Preheat the oven to 500°F. Dry the wings with a paper towel.
Place the wings in a large bowl and top with the garlic, sweet paprika, salt, and pepper.
Line a baking sheet with parchment paper and arrange the wings in an even layer, with space in between each one.
Bake for 20 minutes, then flip and bake for another 20 minutes so they get crispy on the outside.
While the wings cook, roughly chop the parsley, dill, and ramps. Add to a food processor with the cottage cheese, salt, and pepper, and pulse to combine.
Transfer the sauce to a bowl and serve with the wings.
