Sweet Wings and Potato Salad

It's the end of October and I WANT SUMMER FOOD :D So....wings it is!

Super simple, made in the oven, altho I have deep fried them first before I sauced them for the oven. Your choice, I have a small space that doesn't want to let go of the 'fried' smell. So yuck, oven it is.

Buy as many chicken wings as you'll use that day, these are okay the next day but very sticky and hard to deal with, that's up to you. Separate the wings at the joints saving the wing tips for soup. Just freeze those tips until it's soup day. Every little bit helps with making chicken stock.

Pat the wings dry. Use nonstick spray on cookie sheets or whatever tins you have. Lightly salt and pepper the wings, spread them single layer and bake at 350 until golden and cooked through.



SAUCE:
Equal parts of ketchup and honey
1/4 to 1/2 onion, very finely chopped
1/4 TSP garlic powder
1/8 TSP of cayenne, want more heat...add more.

Make this sauce ahead of time, about an hour or so. The ingredients need to get to know each other ;)

Spoon sauce over cooked wings on the same cookie sheets. Bake for another 10-15 minutes. Turn broiler on medium, allow sauced wings to get a real good sizzle and some color. Remove them and allow to cool enough to handle. VERY messy and VERY sticky...sorry in advance!

Serve wings with Potato Salad or Slaw. My Potato Salad is stupid easy, just 2-3 lbs of cooked, cooled, cubed potatoes and 6 hard cooked eggs chopped. Add salt, pepper, a smidge of mustard and about 1 cup of your favorite mayo. I add a teeny bit of onion powder but you can add about 1/4 C minced onion if you'd rather. My husband hates crunchy things in his potato salad. Add fresh ground pepper. Cool and serve.

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