3 Tips for Crispy Baked Buffalo Chicken Wings

You didn’t think I was going to talk about football eats without talking about buffalo wings, did you?! I think wings might be one of my top 10 favorite foods – they really take me back to college, being dragged out of my sorority house to go watch football at Buffalo Wild Wings. The good ‘ol days, eh? I particularly love this wing recipe because they’re baked, have no butter, and are still super crispy and really hit the spot.

I mean, look at these! Don’t you just wanna jump in and grab one? Too bad they were gone in like 4 minutes flat – hubby couldn’t wait for me to be done taking pictures of these.

The on going debate in our house, though, is drumstick vs. actual wing. Hubby prefers all drumsticks, and occasionally even asks for all drumsticks when we’re out. I actually prefer the wing!

Brie & Jam Puff Pastry Bites Appetizer

When we were in Paris, we had the loveliest brunch at Trieze. Trieze is a southern comfort meets French restaurant and they had this homemade blueberry jam they served with biscuits. I haven’t been able to stop thinking about how amazing that jam was!

The flavor of that biscuit jam combo inspired these Brie bites baked in puff pastry shells and topped with blueberry jam. They’re such a nice little treat, and I love the idea of serving them at a brunch paired with a dry champagne.

The puff pastry is so buttery and warm, and the Brie is creamy and the jam is tart and sweet. You could bite right into these or savor them with a knife and fork; I have to say, I want to savor every single bite!

Mushroom Risotto Arancini

I have to confess to you. I was very, very nervous to make these arancini. Basically, anytime a dish requires frying, I get a little nervous. It’s a method I’m not 100% comfortable with, and really, the internal guilt of eating something fried settles in when I am making it myself. BUT, these arancini were totally worth overcoming my fear for. This recipe calls for left over risotto!

If you recall, last week I shared a recipe for my 25 minute mushroom risotto, which makes a great dish for arancini! I took the leftovers from that risotto to make these little balls of utter perfection. You can make them ahead, too, and just reheat to serve!