Baked Wings

This weekend I finally found of the energy I’d been missing.  The house is cleaner than it’s been in months and a clean house just makes me so happy.  After being so productive Saturday, we had time to just relax and do some fun stuff.  We spent some time on Sunday looking at paint colors and chairs for the nursery and it’s sooooo exciting!  We found out last week though a blood test (was it just last week?) that we’re having a girl and I couldn’t be happier!  I’m super anxious to get the walls painted, the floor laid, and start decorating for this little girl!

I’m getting back to my normal eating habits with the exception of the ice cream that’s continuing in my otherwise sugar-free lifestyle.  Sunday evening Mr. C made this chicken while I whipped up a salad and some sautéed corn with jalapenos.

I usually ask Mr. C if he has any meal requests when I sit down to meal plan for the week, and this chicken and my Chipotle Avocado BLTS seem to come up every single week.  My aunt introduced us to this simple recipe and since then it’s been a regular in our meal rotation.  These chicken wings are one of the easiest things to make and the hardest part is waiting the hour for them to bake.  The best part is that while the skin probably isn’t the healthiest thing, it’s a heck of a lot better than it’s usual fried form.  Add some corn on the cob, a salad, and you’ve got yourself a great meal.

When you buy the chicken, make sure you’re buying wingettes instead of wings.  The wings have multiple parts and you can use them but you have to cut them apart.  Anyone who knows me knows that I am not the type of person who is okay touching raw chicken longer than necessary.

Here’s the super simple recipe:

Line a baking sheet with foil and preheat the oven to 425 degrees.

Spread chicken wingettes out on the tray.  Season with salt and pepper on both sides.  We like a lot of pepper on ours.

Bake for one hour or until brown and crispy.

That’s it!  Easy peasy!