So these wings were awesome (and the first I've ever cooked) but the grilled portobellos were the star of the meal! I marinated them in some olive oil, balsamic vinegar, garlic, basil and dried hot peppers. They were FANTASTIC. I will be making these again soon, perhaps to put on a thin burger bun and dress up like a burger. YUM!
Here they are marinating away.
The mashed "fauxtatoes" was steamed cauliflower mashed with some onion dip. A total cheat I know, but it was super easy and actually quite yummy. Plus the dip was taking up room in the fridge so it had to go.
This fridge is turning into a great excuse to cook with things I might otherwise not consider...although once I've cleared it of the stuff that survived the move I suppose it just won't house such ingredients any longer.
The wings were good. I obviously need some more practice at crisping up the skin in the oven. I know it can be done, but I didn't quite get there this time around. The sauce was great though, it was the same marinade and sauce that I used in the Light Boneless Wings Post. This is a great sauce to use when you don't know what else to do with any cut of chicken.