Simple Teriyaki Wings



There is something undeniably fun about chicken wings. They are one of the first things I am drawn to at a pot-luck, even if they are ehm… KFC…. Not the healthiest choice out there but once in awhile won’t kill you right? Superbowl parties back in High School? You better believe I was swarming the food table like a hawk scanning for any type of wings.

Chicken wings are undeniably amazing; they fall somewhere between the dark and white meat category for me even if they are “white” meat. While I have tried many flavors in my years as a chicken wing taster it wasn’t until the past couple years that I decided to branch out and make my own. Organic pasture raised chicken wings are hard to come by so I have gotten in the habit of cutting the wings off my whole chickens before I roast them.

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About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


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