I love snow, like giddy little girl love the snow. I enjoy the colder weather. Perhaps it’s extremely odd considering I spent the first 24 years of my life in Texas where it’s rarely below 65 degrees. But it is true that the tiniest amount of flurries excites me. I just can’t help myself. But admittedly, winters frigid forecast can damper even my spirits. So to add a little sunshine back into my snowy New England day I step into my kitchen and whip up something warm and comforting.

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Oven Roasted Buffalo Chicken with Blue Cheese Coleslaw

Ingredients:

1 package organic free range chicken wings, rinsed and patted dry

1 package organic free range chicken legs, rinsed and patted dry

1/3 cup Franks Red Hot Sauce

1/2 cup Franks XTRA Hot Sauce

1 teaspoon garlic powder

2 tablespoons whole wheat flour

1/4 teaspoon baking powder

Salt & pepper to taste

Smart Balance non-stick cooking spray

1/3 cup fresh grated Pecorino Ramono Cheese, optional

Method:

Position a baking rack over a baking sheet and coat the rack with the non-stick cooking spray and set aside. In a large mixing bowl add the chicken pieces and the hot sauce and toss until all chicken pieces are well coated and then set aside. In an oversized dish add the flour, baking powder, garlic powder, salt, and pepper. Mix all the dry ingredients well and then evenly spread out over the dish. Next add the coated chicken pieces to the dry mixture and toss well to evenly coat the chicken. Alternately you can add all the dry ingredients into a large Ziploc bag with the coated chicken pieces, seal the bag, and shake vigorously until the chicken is evenly coated. Remove the chicken from either the dish or the bag and arrange on the baking rack and allow the chicken to rest in the fridge 30 minutes up to overnight. This step allows the chicken to dry out which subsequently yields crispier chicken. Preheat oven to 375 degrees. Once the chicken pieces have rested, set them back out to reach room temperature, and then place them in the preheated oven. Cook the chicken until an instant read thermometer registers an internal temperature of 160 degrees on the thickest part of the chicken. DO NOT TOUCH THE BONE OF THE CHICKEN with the THERMONITOR as you will receive an inaccurate reading. Once the chicken has cooked through remove from the oven and sprinkle with the grated cheese. Serve with Wedge Style Blue Cheese Coleslaw.

WEDGE STYLE BLUE CHEESE COLESLAW

Ingredients:

2 cups shredded savoy cabbage

2 cups shredded red cabbage

2 stalks celery, chopped

1 tomato, diced

2 pieces Morningstar Bacon, cooked & crumbled

1/3 cup Blue Cheese crumbles, or to preference

1/3 cup Smart Balance Mayo, or to preference

1/4 teaspoon sugar, or to taste

Salt and pepper to taste

Method:

In a large mixing bowl add all ingredients and mix until well combined. Taste and adjust seasonings to accommodate personal preference. (I like my coleslaw with less mayo than your average slaw and Amy must have a bit of sweetness) Cover coleslaw and allow to marry in the fridge at least 30 minutes before serving.