It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was another very exciting one for me as I was lucky enough to be paired with Mary Anne and Mariel of Feast on the Cheap! Mary Anne and Mariel define themselves as “a mother-daughter duo starring a professional caterer and a fledgling foodie”. So you understand how happy I was to have the possibility to choose from one of the delicious recipes featured on their blog! In the end, I made their Buffalo Chicken Wings as I have always been intrigued by the Buffalo wings I see everywhere in the blogosphere and this recipe did not call for any hot sauce (which I would not know where to find here in Sydney). They were good, though I believe I overcooked them a little. Also, these are not spicy… so feel free to increase the amount of cayenne pepper or add a little Tabasco to the marinade if you like hot wings.
Also, don’t forget to enter to win a copy of my eBook Manu’s Christmas Menus! Click here for your chance to win!
Thank you so much for a delicious recipe Mary Anne and Mariel! Please, make sure you drop by Feast on the Cheap and check out their beautiful site!
- Combine the spices, vinegar and brown sugar in a big bowl.
- Add the chicken wings and coat them well with the mixture. Cover the bowl and refrigerate the wings for 4 to 6 hours.
- Arrange the chicken wings on a cookie sheet lined with baking paper.
- Broil them in a pre heated oven at 180°C – 355°F for 10 minutes, then turn the wings over and broil the second side 10 minutes. Continue turning and broiling in 5 minute increments, draining off the fat as you go, until the wings are golden and crispy.