What's For Dinner - Day 13

Mystery Ingredients
Chicken Wings
Rice Cakes
Pound Cake

Final Product
Rice Cake coated Buffalo Wings
&
Sauteed Apples over toasted pound cake and Fresh Whipped Cream

For the buffalo wings:
Chicken wings, cut into drumettes and wings
Rice Cakes
Salt & Pepper
1/2 tsp dried parsley
1/2 tsp cayenne pepper
2/3 cup hot sauce
1 tbsp butter
Oil for frying

Place about 3-4 rice cakes in the food processor and pulverize until finely ground. Season the wings with salt, pepper and parsley. Season the rice cakes with salt, pepper, and cayenne pepper. Toss the wings in the mixture. Fry the wings in a cast iron skillet until cooked through.
Pour the hot sauce and butter into a small saucepan and bring to a boil. Turn off heat and pour mixture into a large bowl. Toss cooked wings in the sauce and serve hot.


For the Apples & Pound Cake:
4 firm apples, sliced
1/4 cup brown sugar
1 tbsp cinnamon
2 tbsp butter
1/4 cup apple flavored wine (or brandy)
1/4 cup heavy cream
1 tbsp sugar
1/4 tsp vanilla

In a large skillet, melt the 2 tbsp butter and add the apples, brown sugar and cinnamon. Saute the apples until they are soft, like in an apple pie. Remove the pan from the heat and add the wine or brandy. Put the pan back on the heat and reduce the sauce for about 3 minutes.
Pour the heavy cream into a metal bowl along with the sugar and vanilla. Whip with a whisk or a hand mixer until light and fluffy. (Careful not to over-whip, otherwise you'll end up with butter!)
Cut the pound cake into slices and toast for about 3 minutes. Pour the apples over the pound cake. Top with whipped cream and serve!

RATING: 
Wings: ***** (5 stars!)
Pound Cake: ***** (5 stars!)