~ Kurt Vonnegut
If that book were still available, we would share a link for purchasing it and give one away this week. Unfortunately, it's no longer in print, but we do have another idea to help raise money in memory of those 343...
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FOR THE FDNY FOUNDATION
The winner of the hat-of-choice, by random draw,
was "servedogmom" - She selected the FDNY knit cap
and the purchase will benefit the FDNY Foundation.
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Don’t let the word "firehouse" fool you. These are not "hot and spicy" wings. They are a fragrant herb-and-Parmesan-encrusted delight.
Thanks to Police Officer Bill Havens of the Escondido Police Department for the inspiration. We slightly adapted his "Baked Hot Wings" recipe, which he contributed to The Terry Farrell Firefighters Fund California Firehouse Cookbook.
The ingredients are unpretentious, the combination superb. You can serve these wings with a dipping sauce (we include a suggestion below), but it’s not necessary. As PO Havens says himself, they are amazing as is.
|Click here for the recipe |
in PDF form.
Makes about 20 wing pieces
3 pounds fresh chicken wings
1 cup good quality grated Parmesan cheese (go for the real stuff, not a commercial brand with filler)
1 Tablespoon dried parsley
2 Tablespoons dried minced garlic (not powdered)
1 Tablespoon dried oregano
2 teaspoons sweet paprika
1 teaspoon sea salt, ground fine
½ teaspoon ground white pepper
6-7 Tablespoons butter (see note below on replacing with olive oil)
(1) Preheat oven to 350 degrees F. Line a shallow baking sheet with foil and coat lightly with nonstick spray or oil. Cut up the chicken wings into separate pieces, discarding tips. Wash the chicken and pat it very dry. Set aside.
(3) Melt butter on stove or in microwave. One piece at a time, dip the clean and dry chicken wings in the melted butter, then roll in the cheese and herb mix, making sure to coat completely. Note that as butter cools it may become difficult to work with. In that case, simply warm it up again and continue coating the chicken.
**Can I use a rack? It's not necessary, but sure, you can use one. The rack will lift the chicken slightly above the pan and allow fat to drip down. It will also give a slightly more crunchy and uniformly browned coating. Be sure to coat the rack with nonstick spray or lightly oil before using. Place rack over a shallow, foil-lined pan. Cooking time may be a little less than one hour.
Congrats to "servedogmom" for
winning the random drawing.
we send out a very big…