Classic Buffalo Wing recipe… can’t go wrong!

Warm things up on  chilly Super Bowl Weekend  with classic Buffalo wings!
Best Homemade WingsWe pretty much will eat anything that has been “Buffalo-ized” in our house. Chicken, shrimp, mac & cheese, pizza, egg rolls, dips, calamari, French fries, baked potatoes  … we’ve done it all but routinely come back to these classic wings  based on the original Anchor Bar recipe from Buffalo, NY. (It’s been a long time since I ate wings in Buffalo, NY , but we make these at least once a week and honestly prefer them to ordering out in our area!)

About 3 lbs of chicken wings (you can buy the wingettes already set to go, or buy whole wings cut them apart at the joint)
1 Tablespoon peanut oil (or vegetable oil)
1 tsp salt
1 cup flour
1 1/2 Tablespoons white vinegar
1/4 tsp cayenne pepper (increase slightly for hotter wings)
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce (increase slightly for hotter wings)
1/4 tsp salt
6 Tablespoons Frank’s hot sauce
6 Tablespoon butter

Preheat oven to 425 degrees F.

1. Toss wings in a bowl with oil and salt. In large zip lock bag, add flour. Add wings to ziplock with flour and shake until evenly coated.

2. Line cookie sheet with foil and oil (I usually use about 1 Tablespoon of peanut oil for added flavor and evenly coat the foil by spreading it around with my fingers. Make sure it is all covered so wings don’t stick.)

3. Take wings out of bag, shake off extra flour, and place on cookie sheets. Do not crowd them so they bake evenly. Place on bottom rack of oven and bake for 20 minutes at 425. Then flip and bake for another 20 minutes, or until wings are cooked through.

4. Time to make your sauce… in sauce pan combine white vinegar, cayenne, garlic powder, Worcestershire, tabasco, salt, Frank’s hot sauce, and butter. Cook on low heat until blended then let turn off heat and let sit (if you cook on too high, the butter separates so go “low and slow” with the sauce).

5. Once wings are done cooking, place in large mixing bowl. (I try to stack them up on the edges of the bowl so when I pour the sauce in, it is a little easier to evenly coat the wings.) Gently toss with wooden spoon or spatula (don’t get too “rough” with them, you don’t want them to lose any of their crispy coating).

6. Serve with blue cheese and celery. Enjoy!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)

real estate for real people.

Business earned through respect, reputation, & referrals.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Granola Time!

E & D Granola (Easy & Delicious)

imageBest breakfast ever… this amazing granola over the top of  vanilla Greek yogurt. No matter what has happened in the morning, this little dish of deliciousness always gets me back on track and ready to face the day.   You just can’t beat the wholesome combination of savory and sweet.  I also love it at the end of the day with a little milk or over the top of a scoop of vanilla ice cream.   

I encourage you to do some experimenting as well! This recipe is a good starting point for any additional dried fruits, nuts, or flavors you’d like to add.   Yum, yum, yum… hope you enjoy!!!
3 cups rolled oats (do NOT use instant oats, they will not taste as hearty)
1 cup slivered almonds
1 cup cashew pieces
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons DARK brown sugar

¼ cup plus 2 tablespoons real maple syrup
¼ cup vegetable oil
¾ tsp salt

1 cup raisins or other dried fruit (optional)

Preheat oven to 250 degrees F.

In one bowl, combine the oats, nuts, coconut, and brown sugar.  Toss well to evenly disperse ingredients.

In separate bowl, combine maple syrup, oil, and salt. Mix until fully incorporated into a syrup.

Pour syrup mixture over oat & nut mixture and mix until syrup is fully distributed throughout the oats and nuts.  I don’t mind leaving “clumps” here and there – those clusters become a doubly delicious bonus after baking.

Split mixture between two cookie sheets.  Cook for 1 hour and 15 minutes, stirring and turning every 15 minutes to achieve even golden brown color.  Remove from oven, cool a bit, and then combine with dried fruit if desired.

**You can use any variety of favorite nuts.  All you need to do is keep the measured amounts of nuts the about the same and you should be all set.


Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Associate
Kensington Real Estate Brokerage

real estate for real people.

Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

Corn and Black Bean Salsa

Perfect addition to any snack or dinner or table this hot summer weekend!!

corn and black bean salsa Black Bean and Corn Salsa

2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I used two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baced chicken, cod/tilapia/haddock, or just eat it as a salad. Sooo… good!

**Other possible add ins: 2 large ripe tomatoes seeded and chopped, 1 avacodo diced (avacodo can get mushy, so I would add it as you serve), 2 seeded, chopped jalapenos, 1 cup chopped celery, 1 green pepper

Jennifer McMorran, Realtor * * 508-930-5259

Jen McMorran, Realtor (MA/RI) Call/Text 508-930-5259

Love a Good Rub?

If you like pulled pork (or ribs, or pork tenderloin), this dry rub is for you!  So simple with just 6 ingredients, yet great flavor that you can enjoy as is or with any of your favorite BBQ or Asian sauces.  Perfect the big game this Sunday – go Pats!

patriot helmetMix together…
1/3 cup paprika
1/4 cup black pepper
1/4 cup sugar
2 T salt
2 tsp. dry mustard
2 tsp. cayenne
…and that’s it. I store it in a plastic container in my refrigerator so it is ready to go whenever.

For pulled pork:
Pork Butt (one that will fit in your crock pot)
One large sweet onion, sliced into 1/2 inch slices

Cover all four sides of the pork butt with the Rub and “rub it in” a bit. Place onion slices in bottom of crock pot. Lay “rubbed” meat on the onions (fat side “up”) then place remaining onions on top. Let sit in fridge over night. I then cook the pork on low all day until meat easily “pulls apart” by gently using a fork. You really should not have to work too hard to pull the meat apart… if you do, cook longer 🙂  I usually have mine in for 6-8 hours depending how busy my day is!

This pork is delicious over rice or on your favorite a roll. (I’ve even made “nachos” by putting it over tortilla chips with some cheddar cheese – melt in the oven for a few minutes.  Or great for sliders while watching the Patriots play their way into the Super Bowl).  Enjoy!