Air Fryer Chicken Wings

And… we have another win for the air fryer.

The method, from, is wicked simple, and much faster than my more usual hot oven method.

Yesterday, I posted my updated Buffalo Wing Sauce recipe – using seasoned rice vinegar in place of white vinegar, so today we’ll put that together with a batch of wings, some carrot and celery sticks, and some ranch and blue cheese dressing for dipping all that wing goodness in.

Note: one of our local markets carries chicken “drumettes,” and we prefer them to the more traditional wings, but you can use either for this recipe.

•1 tray chicken wings (about 10)
•2 tbsp flour
•1/2 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1/2 tsp Seasoned Salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp veggie oil

Place the flour and seasonings in a gallon sized zipper bag and shake to blend.

Add the chicken wings and the oil and shake to coat all of the chicken pieces evenly.

Heat your air fryer to 380º and arrange the chicken in the basket.

Cook for 25 minutes, taking the basket out and tossing the wings every five minutes.

After 25 minutes, increase the temperature to 400º and cook until the wings are crispity and browned.

Toss with your preferred sauce to coat the wings well and serve.

Tasty wings!

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A Better Buffalo Sauce? I Think So.

Since I bought my Air Fryer, I have tried frozen sweet potato fries (LOVED!) and a turkey breast (also most excellent!).

Now, to test the machine out with a classic – chicken wings!

But first, I decided to do a bit of a rework on the classic Anchor Bar Buffalo Sauce recipe to go along with my new version of – now air fried – chicken wings.

I was most pleased by both!

But first, the sauce.

I opted to use seasoned rice vinegar instead of the more usual white vinegar.

And, of course, my standard Cajun Power Spicy Garlic Pepper Sauce, which is mostly the only hot sauce I use. Feel free to use your own fave in this.

•1 stick (1/2 cup) butter
•1/3 cup Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp Sherry Peppers Sauce*
•1 tbsp rice vinegar
•1/2 tsp Worcestershire sauce

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Pop all of the sauce ingredients into a small-ish saucepan and warm over low heat until the butter is melted and everything can be whisked together into a love, spicy, vinegary hot sauce.

Set aside until your wings are ready.

Oh – you want the air fryer wing recipe?

Coming right up!


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Air Fryer Turkey Breast

A couple of weeks ago, I posted about making a Cranberry Glazed Turkey Breast that we all thought was really nice.

Now, with my trusty new Air Fryer, I decided to revisit the turkey breast – but instead of a glaze – this time, I was gonna air fry that sucker!

How’d it turn out?

Moist excellent! Crispity skin, tender and juicy meat – an all around winner!

So, thanks to the nice folk at Food Network for the wicked easy recipe and guidance.

Note: the nice folk at Food Network called for using a 2-1/2 to 3 pound turkey breast. Mine was around seven pounds and came close to being too big for my 5.8 quart air fryer, and took about 90 minutes to cook. Still delicious, and now I have leftovers in the freezer for a soup or something.

•1 tsp Kosher salt
•1 tsp rosemary
•1 tsp Italian seasoning
•1 tsp dried parsley
•1/2 tsp dried thyme
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/2 tsp paprika
•1/2 tsp smoked brown sugar
(or plain brown sugar)

Turkey Breast:
•2-1/2 to 3 pound turkey breast
•Olive oil

Stir the seasonings together until well blended and set aside.

Brush all sides of the turkey breast with olive oil, then rub the seasonings into the breast and position – skin side down – in the air fryer basket.

Close the air fryer, set to 360º and cook for 20 minutes.

Open the air fryer, flip the breast over so that the skin side is now up, then cook at 360º for another 15 minutes or so, until an instant read thermometer reads 165º when inserted into the thickest part of the breast.

Let rest for ten minutes before carving.

Crispity skin. Tender and juicy meat.

I am really kinda lovin’ this air fryer thing.

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A Better Poppy Seed Dressing

Less sugar!

Better tasting vinegar!

Turmeric, because!

This sweet and tangy dressing is, of course, pretty terrific on salad and coleslaw, but, one of my brothers-in-law maintains it to be fine on air fried turkey breast!

That’s a lot of uses for one small-ish jar of home made salad dressing.

Good thing it is also a snap to toss together!

I made mine using my immersion blender, but a regular blender, or, heck, even a wire whisk will yield you  a perfectly lovely salad dressing/sauce in well under ten minutes.

•1 cup mayonnaise
•2 tbsp sugar
•1/2 tsp onion powder
•1/3 cup seasoned rice vinegar
•1 tsp celery seed
•2 tsp poppy seed
•1/2 tsp Aleppo pepper
•1/4 tsp turmeric
•1/4 tsp garlic powder
•1/4 tsp Seasoned Salt

Add all of the ingredients to a beaker, blender jar, or mixing bowl and blend or whisk until nicely combined and smooth.

See? Easy peasy! Transfer the dressing to a lidded jar and stash in the fridge for a few hours to allow the flavors to really get to know one another.

Or don’t; ad just use the dressing immediately, it is still very, very good.

Note: if you think this could be a bit sweeter, by all means, go ahead and add another two tablespoons of sugar and stir well, but I think it works nicely as is.

Especially when tossed with a bag of coleslaw mix and one tablespoon of my new fave French dressing.

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I Bought an Air Fryer

I held off.

I mean, I have slow cooker(s) – yes – plural – and a multi pot, food processor, blender, stand mixer, all the accoutrements of your modern 21st century western kitchen.

I certainly did not need an air fryer.

Until I did.

I blame my friend Ruth, who got one herself a week or so ago and is loving it!

Fries. Grill cheese sammiches. You name it, she’s been trying it.

SO. I bit the bullet and ordered one – the same model and size as Ruth has because, I mean she has already done all the research.

First things first, this thing is kinda big, but, if it works, I will deal.

My first test was frozen sweet potato fries.

OMG! They came out perfect!

Nicely cooked and crunchy.

We enjoyed ours with a sweet chili and mayonnaise dipping sauce.

I did, following manufacturer instructions, use a wee, tiny bit of oil; and placed the fryer on a thick wooden cutting board while cooking – it does get hot and can damage coutertops if you don’t take precautions.

I don’t care. Just for the fries? I am sold!

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Like Magic! Cherry Pie

When I posted this image on my personal faceplace page over the weekend, a friend who loves to bake commented on how nice and flaky the crust looked.

And it was.

But, there was a bit of subterfuge involved.

See, my mom-in-law is visiting for a couple of weeks, one of our nieces is also staying with us for part of the summer, and friends were coming over for dinner.

Yeh. I did not want to even think about dessert, but knew I needed something.

So, that morning, I took a page from my sister’s book and, while at the market, bought this cunning packet of pie dough.


I know, right?

Turns out, pie can really be, ermmm, “as easy as pie.”

I had one can of Kroger brand cherry pie filling in the pantry – did you know that their cherry filling doesn’t use corn sweetener? – so, cherry pie it was gonna be.

Turns out, my pie plate is a bit larger than the standard nine inch called for, so I mebbe could have used two cans, but, it all still worked out.

Oh! And, not to be a total slacker, I did stir in one tablespoon of Cointreau and the zest of one orange into the filling.


I then followed the directions on the pie crust package and the direction on the pie filling can.

Pie made, I crimped the edges, cut a few slits in the top, sprinkled it with sugar, and popped it in the hot oven.

Fast. Simple. Deeelicious!

I may never go back.

Well, OK, mebbe when I want to make my port wine cheese crust for an apple pie or quiche; but, man, for everyday last minute?

I am a big fan!

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No, REALLY! The BEST French Dressing

I have posted a LOT of French dressing recipes; and they’ve all been very good; but then, I came across another recipe and looking at the ingredient list, I got to thinking…

“how about if I try it with this new-ish spicy ketchup?”

So I did, and, ladies and gentlemen, we have ourselves a major winner!

A little bit sweet, a little bit zippy, and pretty

perfectly balanced.

It is also wicked simple to toss together.

•1/4 cup 78 Red Spicy Ketchup
•2 tbsp sugar
•2 tbsp red wine vinegar
•2 tbsp fig balsamic vinegar
•1/2 teaspoon onion powder
•1/2 teaspoon paprika
•1/4 teaspoon Worcestershire sauce
•1/4 tsp garlic powder
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/2 cup canola oil

A note on the Fig Balsamic Vinegar: I bought mine from The Oilerie in Wisconsin, but you can also order it on line.

So. Spicy ketchup and fig balsamic vinegar in hand, all you need is a blender and you are about five minutes away from making this tasty treat of a salad dressing.

Combine all of the ingredients, except for the oil, together in your blender; cover, and pulse to blend.

Scrape down the sides of the jar, replace the lid and, with the blender running, slowly stream the oil into the jar through the hole in the lid until the dressing has emulsified.

It will go from dark red to almost creamy looking when it is done.

Transfer to a jar, cover, and stash in the fridge until needed.

You are good to go.

We all loved this on a spinach and grilled peach salad with dried cherries, sliced red onion, blanched asparagus, and Feta cheese.

It also works nicely in macaroni salad.

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Zippy Apple Kielbasa Bites

I follow a nifty facebook page called “Welcome to My Kitchen,” which shares all sorts of interesting recipes, such as this one.

Kinda surprisingly, I did not change the recipe too, too much, aside from adding my standard Sherry Peppers Sauce; tho’ next time I make this, and there will most certainly be a next time, I will double the crushed red pepper amount. This batch had a touch of heat, my most of my peeps expect a good bit more heat from a savory coming out of my kitchen.

•24 oz kilebasa
•1/2 cup brown sugar
•1 cup applesauce
•3 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•1/4 tsp red pepper flakes

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Prep could not be simpler; cut the kielbasa into one inch or so slices, then stir together with the remaining ingredients in your slow cooker.

Cover and cook on low for six hours, or on high for three hours, giving it all a stir every now and then.


Note: these were wicked tasty right out o’ the cooker, but even a bit better reheated the next day. Just a thought.


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Grilled Teriyaki Skewers

Today’s post isn’t so much of a recipe as it is a method.

A wicked tasty method, but, simply a method, still.

I did next to nothing. My husband came across a skewer special while we were at Whole Foods and, the price was good, and I recalled them being “ok” the last time we had them, so, I went in search of something for a quick marinade, since it was already mid-afternoon and these were for tonight.


This Coconut Aminos® teriyaki looked interesting – and one look at the ingredients revealed an organic, simple blend of ingredients – all for (eek!) 7.99 per ten ounce bottle.

Still and all, I was intrigued, so picked up one bottle to go with the skewers and home we went.

I removed the skewers from their tray and added them to a gallon sized zipper bag, then emptied the whole bottle in on top; flipping the bag a couple of times to get all of the skewers in contact with the sauce.

Note: the skewers themselves are just about too long to go in the zipper bag without puncturing it, so, proceed with caution and, of course, arrange the bag on a rimmed plate or platter for to catch any drippages.

Stash in the fridge for a couple of hours, flipping the bag when you think to.

Remove from the fridge and allow to come to room temperature while you (my husband) preheat and prep the grill.

Allow your husband to manage the grilling bit, then remove from the heat and allow to rest on a platter for five minutes or so before serving.

This was SO much better than the last time we tried these skewers (plain)! The teriyaki is just how we like it, and it added a great flavor to the  meat and veggies and we thoroughly enjoyed it with glasses of one of our new fave $5 (!) rosé wines.

This Target brand wine is every bit as good as some we’ve had costing two, three, even four times as much; so, check it out!

Note: my posts are not sponsored in any way, shape, or form, the nice folk at Target and Coconut Secret have done nothing but sold me products that we totally enjoy.

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Cranberry Glazed Turkey Breast

Everyone seems to be doing “Christmas in July” sales and the such, so why not add to the celebration by enjoying a turkey dinner?

It’s not just for fall and winter anymore!

What is kinda cool is; this turkey dinner is made from just the breast, so not too much fuss and really, very little muss – so, bonus!

My market only had ‘roast in bag’ pre-seasoned breasts on hand, so I skipped additional salt and pepper; and I already

had a can of plain cranberry sauce in the pantry, so I also made a few other changes to the original recipe, from this fun little book I picked up on clearance somewhere. Still and all, a very nice recipe, and a a fine summer’s dinner with a couple of salads on the side.

Turkey Breast:
•1 turkey breast (about 5 lb)
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

•1 can cranberry sauce
•1/2 cup Mandarin orange slices
•2 tbsp honey
•2 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•1 tbsp Sherry Peppers Sauce*
•1 tbsp balsamic vinegar
•1 tsp sage
•1/4 tsp allspice

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Heat oven to 350º.

Apply cooking spray to a foil lined roasting pan and scatter celery and carrots over the bottom.

Place the turkey breast on top of the celery and carrots and season with the salt and peppers.

Note: my turkey breast was pre-seasoned, so I skipped the salt and peppers.

Cover and roast for about two hours total.

While the turkey breast is roasting, combine the sauce ingredients together in a blender or food processor and process until smooth.

After the turkey breast has baked for 90 minutes, remove the cover and generously glaze with the sauce. Bake for another 30 minutes, until the internal temperature has reached 165º.

While the turkey is glazed and finishing in the oven, heat any remaining sauce on the stove top to serve with the turkey breast.

When the turkey is ready, remove from the oven and let rest for ten minutes before slicing and serving.

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