I love chicken wings. If you were to ask me what my comfort food is currently, I would tell you chicken wings without a doubt. Getting them at a restaurant is often expensive, so it’s more economical to make them at home coated with your favorite seasoning and covered with your favorite barbecue sauce.
My favorite seasoning is from a local shop. Rosebuds is located at the 2nd Street Market, a local farmer’s market/ artisan shop. My seasoning is the Campfire Rub which reminds me of cooking over an actual campfire. Yum!
I just get a bottle of honey barbecue sauce from Aldi. Youngest and I just like a basic barbecue sauce. I also like a Carolina type of barbecue sauce.
I’m not good at explaining how to cut up the chicken wings. I know I’m not the best at it. So I did what I do best, I googled how to cut up the chicken wings properly. Click here for the directions and then return to my blog for the recipe.
What to Serve with the chicken wings
Salad (greens, veggie or fruit, topping) with a dressing
Cooked frozen or canned veggies
Chips, French fries, or Tater Tots – Our favorite is the seasoned Tater Tots from Alexa foods.
Celery or carrots with ranch or bleu cheese – Classic choice
Macaroni and cheese
Apricot BBQ wings
Ranch chicken legs
Stars of the recipe
- 1 – 1 lb. chicken wings split
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. your favorite spice
- Preheat your Air Fryer to 425 degrees.
- Combine the split chicken wings, olive oil, and spices. In a sealed container or gallon sized bag.
- Shake to distribute the spices and olive oil onto the chicken wings.
- Put into the Air Fryer in a single layer.
- Cook for 15 minutes or until the internal temperature is 165 degrees.
- Enjoy with your favorite barbecue sauce.
Here is the link to how to split your chicken wings.
When I went grocery shopping last Sunday, I got some boneless pork ribs. I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.
I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.
When I served dinner last night, Hubby was delighted with the ribs. Since there were a couple left over, he claimed them as his own for our left over night. So I think this marinade is a winner.
This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.
Bonus: It’s Whole30 friendly.
Oh, and I finally figured out how to make my recipes printer friendly. That’s been a big problem during the 7 years I’ve had this blog.
Lemon Garlic Marinade
-1 lemon, zest and juiced
-1 clove of garlic, minced or 1 Tbsp. minced garlic
-2 Tbsp. extra virgin olive oil
-1 tsp. Salt
-1 tsp. Pepper
-2 tsp. oregano
- In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
- Add either boneless ribs, pork chops, or chicken breast.
- Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
- Preheat the oven to 425 degrees. Place meat in a baking dish.
- Cook the pork or chicken for 20 to 30 minutes.
- Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
- Serve and enjoy!
The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.
I know there is some debate on whether Cheerios is really Gluten Free or not. Since I have not been diagnosed with Celiac’s disease and only have a sensitivity to gluten, I decide that Cheerios are okay for me.
The Wee One loves this snack mix. While it was cooling on the baking sheet, he would randomly walk into the kitchen, take a handful of the mix, pop the snack mix into his mouth, and then walk out.
I added some pumpkin seeds to my snack mix. Yum!
Cranberry Almond Coconut Snack Mix
-5 c. Cheerios
-3 c. Honey Nut Cheerios
-1 c. gluten free oats
-1 c. dried cranberries
-2 c. unsweetened shredded coconut
-2 c. raw almonds, chopped
-1/4 c. melted coconut oil
-1/4 c. honey
-1/2 tsp. cinnamon
-1/2 tsp. salt
-1 tsp. vanilla
- Spray crock with non stick spray.
- Place the both kinds of Cheerios, oats, cranberries, shredded coconut, and almonds into the crock.
- In another bowl, whisk together the honey, coconut oil, cinnamon, salt, and vanilla.
- Pour the honey mixture over the dried ingredients in the crock.
- Stir until everything is evenly coated.
- Before placing the lid on the crock, place a paper towel over the snack mix. Cover, and then cook on low for 3 hours. Stir every 45 minutes.
- When done cooking, pour the mixture on a paper towel or parchment paper lined baking sheet.
- Allow to cool for an hour before placing in an air tight container.