Chicken wings and guacamole - The Jewish Standard

For a last minute Super Bowl gathering I quickly made a batch of chicken wings. The most time consuming part was cleaning the wings, cutting off some excess fat and feathers. Other than that, it was simple and a bit hit. As far as guacamole, that is always delicious and welcome, any time, any place.

Chicken wings

2 large packages chicken wings
3 tbsp. olive oil
1 small jar honey
1/4 – 1/2 jar hot sauce

Clean the wings well. Place in very large plastic Ziploc bag. Add the olive oil to coat and shake the closed bag. Add half the jar of honey (you can add more later) and shake the bag. Finally, add the hot sauce a little at a time.. you determine how hot you want them to be.

Let them marinate overnight. When you are ready to cook, drain the water that has accumulated in the plastic bag. Lay the wings on an aluminum pan. You can drizzle a little more honey and sprinkle some extra hot sauce if you desire. Bake at 350 for about 20 minutes, checking to see they are cooking. Take the trays out and drain the fat. This is very important to do before you put them under the broiler. Set the oven to broil and place the trays back in the oven. Leave the oven door slightly ajar and check in 5 minutes. They should be bubbly and delicious. Make sure to put out some napkins and small plates.

Guacamole

3 ripe avocados
3/4 finely chopped red onion
1 1/2 tbsp. lime juice
3 tbsp. cilantro, chopped (note… cilantro is very strong, many people do not like it – you could leave it out – or cut down the amont if necessary – but it is usually added)
kosher or sea salt and black pepper to taste
3/4 finely cup chopped tomato or chopped cherry tomatoes (optional)

Peel avocado, remove seed, scoop out, and mash. Add other ingredients, saving tomatoes for last.

Serve with low fat tortilla chips, we like the blue corn ones.

Cooking with Beth

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