SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 18, 2017
9 A
CYAN MAGENTA YELLOW BLACK
Try baked wings for the big game
Sporting events provide great opportunities to gather with friends and family
and enjoy some time together while watching a favorite sport or big game. Such
gatherings are not complete without food, and some foods are widely considered
staples of gameday get-togethers.
Chicken wings are among the most popular gameday foods. While many chicken
wing affi cionados might insist on frying wings, this beloved dish can be baked.
In fact, Chef Kevin Gillespie, author of “Fire In My Belly” (Andrews McMeel),
felt like he could create a baked chicken wing dish that even the most ardent
wing connoisseur could not resist. Th e result is the following recipe for “Baked
Hot Wings,” which home cooks can whip up in time for this year’s big game.
Baked Hot Wings
Makes 2 full servings
24
1
1⁄3
1⁄4
1⁄4
2
2
1⁄4
chicken wings, a mix of drums and fl ats, about 2
pounds
tablespoon grapeseed oil
cup sriracha chile sauce
cup malt vinegar
cup soy sauce
tablespoons sugar
cloves garlic, very thinly sliced
cup scallions, thinly sliced on the diagonal
1. Preheat the oven to 500 F.
2. Pat the wings very dry with a paper towel. Heat a large (14-inch) cast iron
skillet or two smaller cast iron skillets over high heat until smoking hot. Add
just enough of the oil to coat the bottom of the pan. Using tongs, set the wings
in the pan in a single layer with the meatiest side down. Th is will help render
the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5
minutes. Carefully remove the skillet from the oven and, using tongs, fl ip the
wings over. Continue baking until the wings are cooked through and the juices
run clear, another 10 minutes.
3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan.
Bring to a boil over
high heat, then cut the
heat down to medium-
low and simmer for 5
minutes. Pour the sauce
into a large bowl and toss created to
in 1 tablespoon of the
mouthwatering perfection!
scallions.
4. Carefully remove the All of our fresh menu items are made
Daily
order, so exactly what you want is
skillet from the oven to
exactly what you get.
Happy
and, using tongs, transfer
Hour
Open Daily for
the wings to the bowl
Lunch menu offered from 11-6pm
Happy Hour menu daily from 3-6pm
3-6pm
and toss with the sauce.
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Transfer to a platter
and garnish with the
remaining 3 tablespoons
at Sandpines
scallions.
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Enjoy all the hand-battered, golden fried cod you can eat!
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The Grill & Lounge
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Hi, Welcome Restaurant
to Mo’s
Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
SALMON: Grilled,
or Blackened
GRILLED
OR Poached,
BLACKENED
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
FISH TACOS $12.95
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
and the for above
dessert...
All of
are served with
Green
Beans or Mixed OR
Steamed
Veggies
and a Shrimp
Dinner Salad
M ARIONBERRY
P EACH
COBBLER
FOR $4.95,
ADD ICE CREAM
FOR
ONLY
$1.00
NEW ITEMS
Every Month Mo’s has brought in special “Motivation for Kids”
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This
Sauce
Siuslaw STEAM Camp is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
A LL NEW DINNER SPECIAL!
2 Entrees FOR $20.00
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
Where good friends &
great food come together!
Sunday - Thursday 4pm-6pm
AND Don’t forget our
2 FOR $16.00
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
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Monday - Friday
Surfside Restaurant
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