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The girls are BACK, BACK, BACK in town! For third year, we’ve teamed up with our good friend Dawn of Mama Harris’ Kitchen, to bring some flavor to your game day spread. Every Wednesday in October, you can look forward to #ChicksWingIt, a new flavorful chicken wing to take your football menu from drab to fab!
For opening week, I made Sour Cream and Onion Wings. Last year, the Salt n’ Vinegar wings were among the most popular. So I figured I would keep the “chip flavor” wings going. At least this week. I have something sweet and spicy planned for you next week.
I do have a secret though. I did not taste these. There. I said it.
Let me explain… A few days ago, I began Whole 30. If you follow us on Instagram you’ve seen my journey. If not you can get that bit of tea here. As part of the program, I can’t have any dairy so the sour cream dip these delicious wings bake in, made them out of the question. Womp. Womp.
Buckaroo however, did taste them and my brother as well and they gave me the green light! Apparently, this chick is still wingin’ it! I think you’ll like them. I can tell you they aren’t like anything you’ve ever tasted, and if you want a kick mix a little ranch with hot sauce on the side for dipping. That’s what Buckaroo did.
So these WANGS…
Sour Cream & Onion Wings
3-4lb Chicken Wing sections (drumettes)
16oz Sour Cream
1 pack Onion Soup Mix
1 Green Onion, thinly sliced
1/2 tsp Ground Black Pepper
1 tsp Garlic Powder
Kosher Salt, to taste
Preheat the oven to 425. Season the chicken wings with kosher salt. In a bowl mix sour cream, soup mix, onion and seasoning in a bowl until smooth and thoroughly mixed. Dump wings into bowl and massage into wings,covering them completely. On a foil lined baking sheet, line wings on the sheet and bake for 30 minutes. Until the tops of the wings are brown and crisp. Garnish with green onions. Serve with ranch and veggies.
Are you a vet to the #ChicksWingIt series? What has been your favorite flavor?