An Ode to Shutterbean [apricot glazed chicken]

The blogs I’ve read regularly over the years have shifted as I breeze in and out of life’s many stages.  But Shutterbean remains.  Tracy is one of my all time greats.  Her blog hits just the right mix of food and non-food related posts, and it’s ever so class-ily polished without seeming inauthentic.  And her site is probably the one with my highest pin-to-table ratio.  The recipes she puts out are the ones I want on my table, without fail, night after night.  Like this boozy milkshake from the other day, or her Ten Ways to use Annie’s Mac and Cheese, that continues to blow my mind.


The most recent star at our weeknight table was apricot glazed chicken.*  To make it, all I had to do was whisk together a sauce, boil it for ten minutes, and pour it over some chicken thighs, before setting them in the oven for a chunk of time (my husband makes the rice in our family, so that was one less worry for me).  And what resulted was a dinner I know we’ll make again and again.

To make apricot chicken for 6, you will need:

  • about 2 lbs. boneless, skinless chicken thighs
  • 1, 13 oz. jar apricot jam (I used Bonne Maman)
  • 1 T honey
  • 1 T spicy mustard
  • 2 T soy sauce
  • 2 cloves garlic, minced
  • salt and pepper

Preheat the oven to 425 degrees.  Pat chicken dry and season with salt and pepper.  Set in a baking dish and set aside.  In a small saucepan, combine all other ingredients, whisk, and bring to a boil, stirring consistently for ten minutes.  Pour over chicken, and bake for 45-50 minutes, basting occasionally with sauce.  (I could totally see myself adding scallions and/or toasted, sliced almonds on top if I’m feeling more cook-y.)

*In one of the first comments on the post, Tracy shares that to get her notoriously picky son to eat the chicken, she told him it was like “that Chinese orange chicken” he likes.

On Following Directions [coconut blondies]

coconut blondies crumbs.

Here’s the story of Shutterbean’s coconut blondies.

I saw them on her blog, and instantly knew they were exactly what I needed to complete my baking gift bags this year.  There was a lot of chocolate and peppermint, and general holiday-themed goodness, but these would bring balance.  They were close enough to my family’s blondie recipe that I knew they’d be great, and different enough that I knew I had to try them.

But I didn’t listen when Tracy told me to put parchment on the bottom of my baking sheet.  I don’t have to put parchment on the bottom of my family’s blondies and these are practically the same thing, I naively thought.  Ugh, Jennie.  This is why when you watch all those cooking shows, people tell you you can cook by feel, but baking is more precise.  Measurements matter.  Presumably small steps, like stopping to slip some parchment paper on the bottom of a 9 x 13 pan can make all the difference as you pull blondies out of a pan.

I sliced these up, and slipped the ones that weren’t too crumbly into bags anyway.  They were amazingly chewy, and perfectly sweet/not too sweet.  I even liked the pecans, and I never (ever, ever) like nuts in my baked goods.  I will be making them again for sure.  With parchment on the bottom of the baking sheet.

To make a couple dozen, you will need:

  • 2 sticks (1/2 lb.) unsalted butter
  • 2 C packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 1/2 C all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 C pecans, toasted & cooled
  • 1 1/2 C unsweetened, flaked coconut

Preheat oven to 350F. Spray a 9x 13 baking pan with cooking spray, line with parchment paper and set aside.

Melt butter in a small saucepan over low heat. Remove from heat and transfer to a large bowl. Whisk brown sugar and vanilla into the butter. Whisk in eggs 1 at a time until mixture is glossy and smooth.

Whisk together flour, baking soda and salt, then whisk into butter mixture. Stir in pecans and coconut.

Spread batter in pan. Bake until toothpick inserted into the center comes out clean, about 35 minutes.  Let blondies cool in pan and cut into 32 squares.

Meant to Be [baked corn risotto]

yellow food.

Going into last week, the only meal planning I did was to buy out half the freezer section at Trader Joe’s.  Do you ever have weeks like that?  We were down one weeknight because of Labor Day, my husband was at meetings two of the other nights of the week, I had happy hour plans on Friday, and a couple of other afternoon commitments that meant my number one priority would not be getting dinner on the table.  So imagine my surprise when the idea of Shutterbean’s risotto popped into my head one night.  My mother in law had gifted me some arborio rice, I had two ears of corn I had never dealt with dying in the fridge, and lo and behold, I had all the other necessary ingredients.  I love when this happens.  When you remember a recipe you saw, and you just happen to have everything you need for it.  That’s when you know a dinner is meant to be.  Also when it calls for a cup of Parmesan cheese.

baked corn risotto.

To make corn risotto for 6, you will need:

  • 1 T olive oil
  • salt & pepper
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 T fresh chopped basil leaves, plus more for serving
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. red pepper flakes
  • 1 T fresh thyme leaves
  • 2 T unsalted butter, plus more for coating dish
  • 2 C Arborio rice
  • 2 C fresh corn (about 2 cobs)
  • 32 ounces low-sodium vegetable stock
  • 1 1/4 cups water
  • 1 cup grated Parmesan cheese, plus more for serving

Preheat oven to 350 degrees F.  Butter a 9×13-inch baking pan and set aside.

In a medium skillet, heat 1 tablespoon olive oil over medium heat.  Add the onions and cook until translucent, about 5 minutes.  Just as the onions are done cooking, stir in garlic and cook for another minute. Add fresh and dried basil, red pepper flakes, thyme and season with salt & pepper.  Toss to heat through and set aside.

In a medium bowl, toss together uncooked rice, corn, cheese, and the onion mixture.  Place in the prepared baking pan.  Pour vegetable stock and water over the rice mixture.  Stir gently to ensure even cooking.

Place in the oven and allow to cook, uncovered,  for 37-40 minutes, stirring after 20 minutes. At the halfway mark, stir in butter.  Rice is done when liquid is absorbed and mixture is cooked through and creamy.  If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.

When cooked through, remove risotto  from the oven and allow to cool for 15 minutes before tasting.  Add salt to taste.  Serve topped with fresh basil leaves, black pepper, and additional Parmesan cheese.  Rice will last, in an airtight container in the fridge, for up to 5 days.

Little Plates [mushroom and spinach baked rice bowls]

baked rice bowl.

There’s something about food served in an individual dish.  It feels so much more personal than a casserole you heap straight out of a 9×13, doesn’t it.  Don’t get me wrong, I’m all about communal tables, family style eating, and all that jazz.  But every once in a while, it’s nice to have something that comes in a little dish just for you.  Like pot pie, or penne with five cheeses.  Or, as was the case the other night, mushroom and spinach baked rice bowls, from Shutterbean, by way of Everyday Food* (RIP).  This was a great post-beach, stop eating so much junk, kind of dinner.


Using my ramekins (which are just basic Corningware), I got four small servings, and two medium sized ones.


To make mushroom and spinach baked rice bowls, you will need:

  • 2 C cooked rice
  • 2 large eggs
  • 2/3 C milk (I used 2%)
  • 1 1/4 C grated Parmesan cheese
  • kosher salt and fresh ground pepper
  • 2 T unsalted butter
  • 1 medium onion, roughly chopped
  • pinch red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 C dry, white wine
  • 2 C frozen spinach
  • lemon wedges, for serving

Preheat oven to 375F. Butter 4- 1o ounce ramekins with 1 tablespoon butter. Set aside.

In a large bowl, combine rice, milk, eggs, and 1 cup cheese. Season with salt and pepper and set aside.

In a larget skillet, heat 1 tablespoon butter over medium heat. Add onion and cook for 4 to 5 minutes until the onions are translucent. Add the mushrooms and cook another 5 to 7 minutes to soften the mushrooms. Add the garlic, red pepper flakes and season with salt and pepper. Cook for another minute, making sure to not burn the garlic. Pour the wine into the mushroom mixture and stir in the frozen spinach. Cook for another 3 to 4 minutes to reduce the moisture. Set mixture aside to cool for 5 minutes.

Stir the mushroom spinach mixture into the rice mixture until well combined. Spoon the rice mixture into the buttered ramekins. Place the ramekins on a baking sheet and top each ramekin with the remaining 1/4 cup Parmesan cheese. Bake until warmed through and golden brown on top, about 25 to 30 minutes. Serve rice immediately with lemon wedges.

*Growing up, my next door neighbors subscribed to Everyday Food, and I used to pore over the issues obsessively when I babysat for their kids.  It was the prettiest magazine, and all the food looked amazing.

Best of 2014

Here were are again dear readers, at the close of another year.  Time to look back and reflect on our successes in the kitchen.  Mine are almost all recipes that add little nutritional value to your life.  So if you’re looking for help with your resolution, that’s another blog.  Sorry!

Click on the pictures to go to the recipes.

chocolate crunch bars.

banana walnut baked oatmeal.

funfetti cookies.

garlic and herb bread twists.

black bean burritos.

best chocolate chip cookies.

pounded cheese.

swedish pancakes.

chubby hubby cupcakes.

brown butter cherry bars.


toffee tiramisu.

cheddar tailgating bread.


chocolate peanut butter globs.

candy cane cookies.

And two non-recipe posts:

brownie taste test.


Want to know what else is good here?  Check out the best of 2013, and 2012.

Fancy Snacks {yogurt with bananas, coconut, almonds, and dark chocolate}

Every Thursday, Tracy posts a fancy snack (here is one of my favorites), and on a recent Thursday, I realized that, duh, I can fancy up my own trips to the pantry.  Inspired by my favorite Chobani flip flavor, Almond Coco-Loco, I created a little yogurt bowl that I cannot get enough of.  Since the first bowl I mixed, I’ve been eating this any time hunger strikes, and it always hits the spot.

noosa yogurt.

Have you had Noosa yogurt?  Seriously amazing.


Spoon some of your favorite flavor yogurt in a bowl.  Slice a banana on top. Add about a tablespoon of sliced almonds, and a tablespoon of coconut (I almost always use unsweetened).  Break a square off your favorite dark chocolate bar, and chop chocolate into small pieces.  Add to yogurt.  Mix everything together, and dig in.  Obviously, this isn’t a strict recipe.  You could double (triple!) the chocolate, sub out a different kind of nut for something crunchy you like, or add something you can’t believe I forgot.  But what I love about this particular combination is that each bite of yogurt contains a little bit of all your mix-ins.

coco loco yogurt.


What is the Deal? [sausage and kale stuffed shells]

I don’t know what is going on lately, but yes, I am totally and completely aware that there is not as much food as there used to be on this food blog.

sausage and kale stuffed shells

It’s for two reasons:

1.  I have made several flops, and I have made several repeats over the last few months.

2.  I have 81 drafts half-written in my drafts folder, and very few of them have anything to do with food.

sausage and kale stuffed shells 2

So if you stick around, dear readers, you may have to endure some non-food related posts for a little bit.  Mixed in with the usual fare, of course.  Our dinner fare the other night was sausage and kale stuffed shells, from Shutterbean.  I’m on a mission to enjoy kale because you’re supposed to enjoy kale, right?  In this dish, it’s chopped up small and mixed with sausage and ricotta cheese, not to mention stuffed inside pasta, which is a winning way to serve just about anything.

*Updated:  Haven’t tried it, but I’m pretty sure this orecchiette from Dinner a Love Story is this casserole’s little cousin.*

To make one casserole, which is about 36 shells, you will need:

  • 1  12 oz. box jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 3 Italian sausages, removed from their casing
  • 1 heavy pinch red pepper flakes
  • 1/2 medium yellow onion, diced
  • 1 bunch lacinato kale, roughly chopped
  • 2 cloves garlic, minced
  • 1 1lb. ricotta cheese
  • 1  large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Italian parsley, finely chopped
  • freshly cracked pepper
  • pinch kosher salt
  • 6-7 cups marinara
  • 1 cup mozzarella cheese, shredded

Preheat oven to 375F

In a medium non-stick skillet, heat 1 tablespoon of olive oil over medium high heat. Add Italian sausage and a heavy pinch of red pepper flakes and cook sausage, breaking up into small bits with a wooden spoon, about 4-5 minutes. Add chopped onion and sauté with the sausage until translucent, 2-3 minutes. Follow with the chopped kale and continue to cook until kale softens, another 3-4 minutes.  Add in minced garlic and cook for another 2 minutes, making sure not to brown garlic. Turn off heat and let sausage & kale mixture cool. When cool enough to handle, place the sausage & kale mixture on a cutting board and roughly chop for filling.

In a large bowl transfer sausage & kale mixture and stir in ricotta, egg, oregano, basil, Parmesan cheese and Italian parsley. Season with freshly cracked pepper and a pinch of kosher salt and stir evenly to combine.

Cook jumbo shells in a large pot of boiling water according to instructions. Drain noodles, and lay shells on a baking sheet lined with paper towels. Set aside to cool.

Line the bottom of a 13 x9 baking dish with 2-3 cups marinara. To stuff shells, fill each shell with 1 1/2 tablespoons of the sausage kale mixture.  Layer shells in the prepared baking dish. When all shells are stuffed, pour remaining marinara on top, making sure to cover each shell. Sprinkle the top with mozzarella, cover baking dish with aluminum foil and transfer baking dish to an oven to bake for 30 minutes. Take off aluminum foil and cook for another 5-10 minutes until cheese is lightly browned and sauce is bubbling.

If baking from the freezer, cook for 45-50 minutes at 375F. (A tip – When I bake straight from the freezer, I put the casserole in as soon as I turn the oven on.  That way, it warms up  gradually with the oven, instead of shocking a frozen dish into a 375 degree oven.)

Note to Self [garlic herb bread twists]

Dear Jennie,

You know how you love having people over, and how happy you are when you have a house full of mouths to feed?  But when you get ready to have people over, and you think up what to cook for them, you never quite know what fits?  Because party food is tricky.  It’s often bite-sized, which means more time in the kitchen, bent over little squares of dough.  Or it’s fried, which means hot, smelly oil, that can’t be dealt with in advance.  Neither of these situations is ideal.  It’s more than likely that party food = whatever was cheapest and least offensive looking in the Trader Joe’s freezer section warmed up in the oven while everyone is working on their first drink.

There’s better out there.

garlic herb bread twists

It comes in the form of Shutterbean’s Garlic Herb Breadsticks.

Jennie, you already know that garlic, herbs, and Parmesan cheese have near universal appeal.  If there’s a guest who wouldn’t enjoy these, do you really want to invite that person into your home?

garlic herb bread twists 2

These are pillows of Trader Joe’s pizza dough, filled with cheese and herbs, then baked, and finished off with oil and more cheese.  They are as good as it gets in the snack food department.  You can prep them quickly in the morning, and then finish them off at night, right before company comes.  And everyone you feed will want to come over again and again because everyone you feed will recognize that these are in a class of their own.  That we all cave and order cheesy bread with our pizza, and yes, it feels right at the time, but it’s never memorable.  Garlic Herb Bread Twists are memorable.  They have a kick from some red pepper flakes, a double dose of cheese (mozzarella and Parmesan), and they have that soft-pretzel-y thing going on where parts of the dough are crisp and crunchy, while the twistier parts are soft and dreamy.

garlic herb bread twists 3

Garlic Herb Bread Twists.  Round up your friends, send out the invite, and get these on the menu, stat.



*a note: I made Tracy’s recipe pretty much as-is, except for an herb substitution, and a last minute mozzarella sprinkle.  But this is a versatile recipe that could hold up to an infinite number of flavor combinations.  Tell me what you’d do with it.

To make Garlic Herb Bread Twists as a snack for 3, you will need:

  • 1 Trader Joe’s pizza crust
  • 1 tsp. dried basil (which I didn’t have, so I used thyme)
  • 1 tsp. dried oregano
  • 1/2 tsp. dried red pepper flakes (this is going to give you enough of a kick that you can taste it in each bite, so adjust accordingly)
  • 1/2 C grated Parmigiano Reggiano, divided
  • 1/8 C olive oil, plus more for the pan
  • 2 garlic cloves, minced
  • 1/4 C shredded mozzarella cheese
  • 1/2 C marinara sauce, for dipping

Set dough on counter to come to room temperature.  If you’ve removed the dough from the package, keep it covered with a kitchen towel.  Preheat the oven to 400 degrees.  Lightly oil a baking sheet.  If you do this with your hands, it’ll help you work with the pizza dough.

Combine basil, oregano, red pepper flakes, and Parmesan cheese in bowl, and set aside.

Place minced garlic in oil and set aside.

Roll or spread the dough out till you’ve formed a rectangle that is roughly 10 x 15 inches.  Sprinkle dough with 1/2 the Parmesan mixture, and fold dough in half.  Tracy did this the long way, though I did mine the short way.  The longer dough will make for (longer, duh, and) thinner,  crispier twists.  The short way makes them puffier.  I’m a sucker for puffy.  Slice dough into pieces less than 1 inch thick.  Use your sharpest knife, or a pizza cutter.  Pick up each end of a slice of dough and twist in opposite directions from both ends.  Transfer to baking sheet, and top with garlic oil.  I did my best to get all the pieces of garlic onto the tops of the twists.  Repeat for each piece of dough.  Bake for 17 minutes.

Remove from oven and sprinkle each twist with a little bit of mozzarella.  Return to oven for 4 more minutes.

Remove from oven and brush with oil.  Be careful not to get any remaining pieces of garlic on the bread at this point, as it’s not baking off in the oven anymore.  Then, top with remaining Parmesan mixture, which will melt right onto the piping hot twists.

Serve with marinara sauce, for dipping.

Morning People [banana walnut baked oatmeal]

I’ve always been a morning person.  One of my most vivid childhood memories is when my parents bought me a digital clock to keep in my room, and told me I was not allowed to come in and wake them up until it read 7-0-0.  Yikes.  Sorry parents!  Now that I’m older it’s not that I wake up early, it’s that when my eyes open (at least, when they do so of their own volition), I’m ready for the day.  I don’t want to laze around in bed, and I don’t want to fall back asleep.  I want to sneak downstairs, while the house is still quiet, and have some time to myself.

steel cut oats

Often, that time is filled with making breakfast.  Something a little more exciting than the usual smoothie.


On a recent snow day, a little quiet morning time meant the opportunity to make Banana Walnut Baked Oatmeal.  The recipe comes from Whole Grain Mornings, via Shutterbean.

melted butter

I’ve been trying to make myself like oatmeal for years.  It just seems so darn healthy, like if I ate a big bowl I would feel a surge of energy, and cross everything off my to-do list for the day.  Like the people who eat oatmeal know something I’ll never know because it doesn’t often appeal to me.

baked banana walnut oatmeal

But every time I see a baked oatmeal recipe, I can’t pin it fast enough.  It seems less mushy, and like there’d still be some bite left in each oat.  If I could get myself to enjoy baked oatmeal, maybe I could sneak into that club of oatmeal-eaters who have it all figured out.

banana walnut baked oatmeal with toasted coconut and chocolate chips

What a great starting place.

Despite swapping out a whole bunch of ingredients so I could work with what I already had, this oatmeal was exactly what I wanted it to be.  It was hearty, and left me full until lunch.  It had enough bite for my liking.  And most importantly, the flavor was just right.  It was sweet, but not cloyingly so.

To make Banana Walnut Baked Oatmeal for 6, you will need:

  • 2 C oats (I used steel cut, and as I’ve never had them before, I have no idea whether that was an acceptable move.  It tasted great, though.)
  • 1/2 C sliced almonds, toasted
  • 1/2 C chopped walnuts, toasted
  • 1/2 C shredded, unsweetened coconut, toasted, plus more for serving
  • 1 tsp. baking powder
  • 1 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 tsp. kosher salt
  • 1 1/4 C milk
  • 1/3 C buttermilk
  • 1/2 C applesauce
  • 1/3 C maple syrup
  • 1 large egg, beaten
  • 1 T vanilla
  • 3 ripe bananas, sliced
  • 3 T butter, plus more for greasing the pan (the recipe called for coconut oil)
  • chocolate chips, for serving
  • cream for serving, if you’re so inclined

Grease bottom and sides of 8 x 8 pan with butter, and preheat oven to 375 degrees.

Mix oats, almonds, walnuts, 1/2 C coconut, baking powder, cinnamon, ginger, nutmeg, and salt in large bowl till combined.  Mix milk, buttermilk, applesauce, syrup, egg, and vanilla in medium bowl.  Pour wet ingredients into dry and fold till combined.  Set aside.

Line pan with a single layer of sliced bananas so they cover as much of the bottom as is possible.  This took 2 + bananas for me.  Pour oatmeal mixture over bananas.  Top with remaining sliced bananas.  Melt butter in microwave and drizzle over bananas and oatmeal.

Bake 45 minutes, until oatmeal is set.  Let cool about 10-15 minutes before serving.  Don’t worry, it will still be plenty hot.  After I got a big serving in a bowl, I piled on more toasted coconut and chocolate chips.  Drizzle in some cream or half and half if you’re feeling extra-indulgent.

On Honesty [wings, three ways]

Do you remember the time we talked about the three words that shape this blog?  One was honest.

Honest: I made 3 kinds of wings for the Superbowl.

crispy baked wings

Honest: It was a taste test.  We have one standby that is in heavy rotation at our house, but if there was ever a day to try something new…

Honest: I actually made them on Superbowl Sunday.

For a little while, I tried to be one of those bloggers who gets posts ready in advance of major holidays and other food-centric events.  You know, so you all could check in if you were looking for ideas for your own homes with enough time to get to the grocery store, and get things in the oven.

sriracha glazed wings

I’m so not one of those bloggers.

So I honestly ate all three of these on Superbowl Sunday.  And I honestly have some new favorites.  Notice how I didn’t say a new favorite.  Because the two new recipes we added to our chicken wing repertoire are both amazing, and different enough that we needn’t land on an ultimate wing.  Each satisfies its own little place in my flavor book.

chipotle honey baked wings

Without further ado, may I introduce you to Shutterbean’s Sriracha Glazed Chicken Wings, and FoodieCrush’s Chipotle Honey Baked Chicken Wings.  The Sriracha glazed wings are sweet, with this gorgeous sauce that drips from your fingers with every bite.  On the other hand, the chipotle honey baked wings are sticky.  They start sweet, but turn spicy on you when you’re not looking.  And all three recipes couldn’t be easier.  I baked these fully in the afternoon, and reheated them in a 350 degree oven for 15 minutes at game time.  Party strategy for sure.

And so there you are, dear readers.  A mere two days after the Superbowl, when you (honestly) don’t need to look at wings again for quite sometime, I arrive with a boatload of ideas.  Can I offer you some advice?  Don’t let a year go by before making them.  Have a bunch of people over to watch the Oscars, and give them something they’re not expecting.  That’s what Ina always says to do, anyway.  Or simply place them in front of a loved one on a random weeknight and watch him go crazy.  The possibilities are endless.  There is never a bad time for wings.

To make Sriracha Glazed Chicken Wings, you will need:

  • 1/4 C soy sauce
  • 2 T plus 1 tsp. white vinegar
  • 1 T Sriracha sauce
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. sesame oil
  • 1 1/2 tsp. fresh ginger
  • 2 lbs. chicken wings
  • 2 scallions, chopped (both green and white parts)

Combine soy sauce, vinegar, Sriracha, sugar, sesame oil, and ginger in small bowl and whisk till combined.  Place wings in oven-proof dish and pour sauce over top.  Toss to coat.  Let wings sit for 20-30 minutes, turning once halfway through.  In the meantime, preheat the oven to 475 degrees.  Bake wings for 30 minutes, flipping chicken halfway through.

To make Chipotle Honey Baked Wings you will need:

  • 1/2 C honey
  • 1 C ketchup
  • 4 chipotle peppers in adobo sauce (with the tacos, enchiladas, or salsas at your grocery store)
  • 1 T adobo sauce
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 T rice wine vinegar
  • 1 1/2 lbs. chicken wings

Preheat oven to 350 degrees.  Line a sheet pan with foil or parchment, and place a rack on top of the pan.

Place honey, ketchup, peppers, sauce, onion and garlic powders, paprika, and vinegar in small saucepan and stir till combined.  Heat 5 minutes over medium heat, stirring occasionally.  Remove from heat.

Place chicken wings in large bowl.  Add 1/2 C sauce and toss to coat wings.  Place wings on rack and cook 30 minutes, stopping halfway through to baste chicken with remaining sauce.  After wings have cooked, raise oven temperature to 450 degrees, baste wings one more time, and throw them back in the oven for 5 minutes.

*If you are using the leftover sauce, and why wouldn’t you use the leftover sauce, make sure you bring it back to a boil before serving.  No, it didn’t touch raw chicken, but your basting brush went back and forth and back and forth from the wings to the pan.