Monday, March 3, 2014

Whomever invented the month of March needs to be taken out back…seriously…what's up with this weather? One week it's 75 and sunny, the next we're in a polar vortex with 3 inches of snow. March is my lest favorite month. Bleh.
Despite the freezing temps and icy roads I have taken it upon myself to bring on spring. That's right. No more soups, no more stews, if Yumology takes a step towards spring, perhaps spring will take a step towards Yumology. 

Step one, chicken wings. Not just any ol' chicken wings mind you, chicken wings full of fresh spring flavor served on a bed of crisp romaine leaves, the kind of lunch you'd want to enjoy sitting outside in the spring sunshine…or so we hope.

Bring on spring Yummies!


12 chicken wings
1 bottle of light beer
1/2 cup melted butter
1 tsp salt & pepper
2 tbsp mustard
1 tbsp honey
2 tbsp olive oil
1 tsp fresh chopped dill
6 full romaine leaves for serving (optional)

  1. Add the chicken wings and beer to a crock pot and cook until the wings thaw (if frozen) and cook.
  2. Preheat your oven to 400 and transfer the chicken wings from the slow cooker to a baking tray.
  3. Pour the melted butter and salt and pepper seasoning over the wings and bake for 10-15 minutes, until the skins crisp
  4. In a large bowl, combine all of the sauce ingredients.
  5. Toss the warm chicken wings into the sauce and serve on a bed of leafy romaine.
Cheers to warmer temps and salad season!

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