Apres ski Asian hot wings.

A weekend full of food and friends. Is there anything better?

We hosted an old college buddy of John’s for a ski getaway this weekend. Coincidentally, a friend of mine who used to live in Utah was also in town for a bachelorette weekend.  That meant excellent excuses to go out for fabulous meals, to go bigger than usual for après ski nibbles and sips, and to postpone chores or obligations until later. Laundry? Bah! There was fun to be had!

The boys spent their days skiing peaks at Snowbird. I love when John sends me photos of his day.

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A big storm made for awesome snow, up on the hill AND at home.  Cholula and I had our own chilly adventures.

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It’s hard to hole up inside when you know that a snowy stroll will bring a smile to your dog’s face! Look at that grin!

That night, I had a double date with the boys to Chimayo on Main Street Park City. It happened to be National Margarita Day. We celebrated appropriately.

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My friend dropped in to say hello!

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I dug up a few photos from 2007- Nicole hasn’t changed a bit.

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Saturday was a serious snow day. I enjoyed the fireplace and my slippers.

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While Cholula snuzzled in for a warm nap, I put together a happy hour feast for the boys when they returned. The star of the spread was a plate of Asian Hot Wings. I’d never made hot wings before, but I’ll absolutely be making these again! These have a spicy-sweet thing going on that was literally finger-licking good.

Instead of frying the chicken, I roasted the little wings on a rack placed over a foil-lined baking sheet (to catch drippings).

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While they got nice and crispy and browned, I made the sauce. The wing sauce is a pretty simple combo of plum sauce, soy sauce, and rice vinegar, jazzed up with some fresh ingredients.

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I finely chopped garlic, ginger, red onion, and a Serrano pepper. All of it went into a bowl, along with a bit of brown sugar and crushed red pepper (two kinds of heat!).

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Once all of the goodies were combined, it simmered away on the stove for a little bit. When it was time to serve, I tossed the browned chicken wings in the sauce (reserving some on the side for dipping) and baked them for 10 minutes.

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Après ski never tasted so good! I made honey-ginger rosemary lemonade to spike with bourbon, sliced up some cheeses, and scooped the last of our Whiskey Bacon Jam into a bowl. The wings were the spicy icing on the appetizer cake. The boys loved them! They were the perfect beginning to an easy, tasty meal at home.

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I spent Sunday with Nicole, catching up over a delicious lunch at my new favorite restaurant (hello, pudding trio) before heading into Salt Lake to meet up with another friend from the crew. My weekend ended with jalapeno margaritas and a fun sushi dinner with old friends.

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Monday’s sky is blue and clear. The snow has mostly melted off of the roof by now. The guest room is empty and both of our friends have headed home. But somehow, I’ve still got a smile on my face.

I just wish I had a few more of those spicy chicken wings in the fridge.

Asian Hot Wings (adapted slightly from The Pioneer Woman)

You’ll need:

  • 12 chicken wing parts
  • ½ cup plum sauce (found in the Asian aisle)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped garlic
  • 1 Serrano pepper with seeds, chopped
  • 1 teaspoon crushed red pepper (more if you want it HOT)
  • Vegetable oil, garlic salt, pepper
  • Chopped cilantro and sesame seeds for garnish

Pour a little vegetable oil into a small bowl. Toss chicken wings in oil until lightly coated. Arrange on a rack placed over a baking sheet lined with foil. Generously salt and pepper the chicken. Bake on 400 degrees for 40 minutes.

In a medium bowl, combine plum sauce, soy sauce, and rice wine vinegar. Add the brown sugar, ginger, red onion, garlic, red pepper flakes, and Serrano peppers. Stir to combine, then our into a small saucepan and simmer for about 10 minutes.

Pour a small amount of the sauce into a little dish for dipping. Use the rest of the sauce to coat the browned chicken wings and arrange in a baking dish. Bake at 350 degrees for 10 minutes.

Top the wings with chopped cilantro and sesame seeds and serve with the reserved dipping sauce. Try not to eat all 12 of them (good luck).

**A few notes:**

I’d like to thank Wonderland by Tatu for another Liebster award nomination! Take a peek at this post to read a Q&A and learn random facts about me- through the eyes of my hubby.

Next, are you on Instagram? It’s my new favorite community (I was late to the party!). One of my favorite hashtag projects is The Little Red House’s #howweweekend. One of my photos was included in the monthly round-up- check it out!

Last, I love it when someone tries one of the recipes I post! The curry chicken salad was a hit over at The Bliss Project (and check out those yoga poses!).

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