Foolproof Chicken Wings

Chicken wings fried until crispy and drenched in Buffalo sauce are among my many guilty indulgences. These calorie-laden treats are especially popular finger foods at any sporting event, especially the Super Bowl. In a few weeks, we'll sit in front of our television and watch the Steelers battle the Packers. It goes without saying that I have to serve wings. I've tested a technique that lightens the calorie load significantly and is actually a ton easier than the multi-batch process of frying and saucing. Give this a try...

Oven Roasted Spicy Wings
Serves 6
Prep Time: 10 minutes (20 minutes if you split your own wings)
Cook Time: 1 hour
*Special Equipment* : Oven safe baking racks (2) (cooling rack) and 2 half sheet pans, lined with foil.

• 2 dozen chicken wings or 4 dozen chicken wing parts (wing and drumette)
• 1/4 cup olive oil
• 1 tbsp. salt
• 1 tbsp. baking powder
• 1/2 tsp. - 1 tsp. cayenne pepper (to taste)
• 1 tsp. black pepper
• 2 tsp. garlic powder
• 1 tsp. hot paprika
• 1 tsp cider vinegar

Pre-heat a clean oven to 450 degrees. In a very large bowl, toss the chicken wings with the oil, vinegar, baking powder, and seasonings. Make sure the wings are coated evenly with everything. If you need to do this in batches if your bowl isn't large enough, that is better than having pockets of seasoning and pockets of naked wings.

Arrange the seasoned wings in a single layer on baking racks that are placed on foil-lined half sheet pans (rimmed baking sheet). When I tested the recipe, they all fit on my pans, but if they don't all fit on 2, just do several batches. They re-heat well.

Roast at 450 for 20 minutes, until the fat has rendered and they are crispy and browning well. Turn the oven down to 350 and roast another 30-40 minutes, until cooked through, golden brown, and crunchy. Serve hot or room temperature.

On Entertaining

I love to entertain. I don't know all the rules about forks and napkin folding, but I enjoy having friends over for a few laughs and plenty of delicious food. I often struggle, however, with my fondness for the formal and today's propensity for laid back dining and entertaining. As with all things, the key seems to be striking the right balance.
There are ways to maintain a structured dining experience without creating a stuffy atmosphere. Choice of menu can be quite homey, and served family style, but a set table with fine dishes and formal decor can strike a contrasting note. Nothing is more appealing than a simple beef stew served in a china bowl accompanied by a top tier red wine. On the other hand, very dainty food can be brought down from its lofty bone china rafters by serving with simple garnishes at a laid back potluck. My point is that the lines of formal home dining have become quite blurred. In these days of trendy cooking, many of the rules we once knew were flexible. The most important thing is to know your crowd; make your guests comfortable.
A gracious host will always, within reason, put the needs of his guests above his own. When you decide to throw a dinner party, make sure that there will be pleasant chemistry within the group. Accommodate your guests' diets and preferences. Incorporate their style with your own, allow them to bring something (wine, at least), and remember to have fun. Your friends will remember your company more than your menu, but that doesn't mean that the food doesn't matter.
Try something different from time to time. I'm the first one to bring out the classics for a holiday or Sunday supper, but why not throw the occasional curve ball?  A good example is making a batch of pizza dough and dividing up a number of toppings and letting everyone make their own pizza. Put a new twist on a family favorite, and don't be afraid of making something the night before. If you don't feel like making dessert, buy one, or skip it altogether and serve coffee after dinner. Ultimately, you can shape an experience for you and your guests that need not fit a traditional mold.
If you're afraid of making dinner, throw a cocktail party. Afraid of cocktails? Buy some appetizers and serve beer and wine. Just be yourself, give it your best shot, and the rest will take care of itself.

Brisket Braised with Beer and Onions

Brisket has become one of my favorite cuts of beef. I've posted one recipe already, but why not another? Along with short ribs, it's one of my go-to meats for braising. While it's traditional at any Jewish holiday or Friday night dinner, I have taken to preparing a brisket the evening before a weeknight dinner, as well. It feeds a crowd for just a dollar or  two per person and can sit for almost a week in the fridge. It's my idea of a dressed up pot roast. This version is a little off the beaten path, and much better made the night before... or even a few nights before.

Braised Brisket with Beer and Onions
Serves 8-10
Prep Time: 20 minutes
Cook Time: 4 hours, plus overnight to chill

• 1 large brisket (5 - 7 lbs), trimmed of most fat
• 2 large onions, peeled, halved, and sliced
• 1 12 oz. bottle of stout or brown ale such as Guiness or Newcastle
• 6 cloves garlic, smashed
• 6 whole sprigs thyme
• 2 cups beef stock
• 1 tbsp tomato paste
• salt and freshly cracked black pepper to taste

Allow the meat to come to room temperature, leaving out on a clean counter for 30 minutes to an hour. Preheat the oven to 300 degrees F.
Season the meat on all sides with the salt and pepper.
In a deep roasting pan (or large Pyrex style glass baking dish), add the stock, beer, thyme, garlic, and tomato paste.
Layer in the onions, creating a bed for the meat.
Place the meat on to of the onions and cover tightly with foil (or the lid to your dish).
Braise in the oven for 4 hours - until meat is completely tender.
Carefully remove the meat from the pan and set aside to cool.
Meanwhile, degrease the sauce and puree until smooth. Set aside.
Chill the brisket overnight.
Before serving, trim any remaining fat and slice to desired thickness. A very thin slice is customary, often cut with an electric knife. I use a traditional slicer.
Reheat the sliced brisket in the sauce until heated through -- usually around 30 minutes in a 350 degree oven covered, immersed in the sauce.
Serve with mashed potatoes, potato latkes, or even noodle kugel. Enjoy!