FOODIË: SMOKED PAPRIKA WINGS

SMOKED PAPRIKA has quickly moved to the front of my spice line up! When I combined my favorite comfort food, chicken wings, and my new favorite spice, I figured out why that chicken crossed the road!


























INGREDIENTS: WHOLE OR SECTIONED CHICKEN WINGS. OLIVE OIL. SMOKED PAPRIKA. CRUSHED RED PEPPER. GARLIC POWDER. ONION POWDER. DRIED PARSLEY. FRESH LEMON ZEST

Pre heat your oven to 350 degrees. Line your cookie sheet or roasting pan with parchment paper. The parchment paper yields an easy clean up, however I found that my wings crisp faster without the parchment! 






















TOOLS: ZIP LOCK BAG. PARCHMENT PAPER. COOKIE SHEET OR ROASTING PAN

Wash and pat your wings dry before placing them inside of a ziploc bag. For this batch I used approximately 2lbs of chicken wingettes.












POUR: 1 tbsp. of olive onto your wings. Pour your seasoning into your bag as well. I used around 1 tsp of each seasoning but feel free to adjust the seasoning measurements to suit your own taste.  



CLOSE:  your ziploc baggie up. You'll want to let out most of the air and make sure your bag is sealed to avoid your wings flying away! Once sealed, shake and mix up the bags ingredients until your wings are coated.























PLACE: your wings on your parchment paper and put them into the oven for 20 minutes. I bake my wings first to insure that they are not mistakenly under-cooked under the guise of the  broilers  rapid browning.  At the 20 minute mark flip your wings over and set your oven to broil to crisp up your wings. Keep an eye on them to avoid over crisping. Once you achieve the crispiness you are looking for flip them again to make sure both sides crisp evenly. I pull my wings  out  of the oven around  the 5-8 minute mark. Your finish time will depend on the size of your wings, electric vs gas oven, the placement of your oven rack etc. It's a little trial and error on the crispy factor but you better believe it's worth it!

Plan on making these super fly wings? We'd love to see them! Send us a picture or hashtag us on socialmedia #canuemaginefoodie 

THE RËVIEW: LITTLE ITALY'S PIES AND PINTS



It's always super exciting to discover new restaurants in the area and my inpromtu visit to the recently opened Little Italy's Pies and Pints in Five Points South was highly anticipated! Owned and operated by a father-daughter team with previous stakes in the Helena Little Italy's Pizza location, this pizza spot is among great company in a city that seems to be obsessed with handcrafted pies.





MOZZARELLA STICKS

THE RËVIEW: EATING NOLA

A few weeks ago I was lucky enough to tag along with a friend to NOLA!  Sure New Orleans is fun and history rich but who are we kidding, the most important  thing about NOLA is the AWESOME FOOD!

Before I packed my bags, I reached out to a couple of my food savvy friends and here's a glimpse of my attempt to eat my way through NOLA!

FOODIE DAY 1: I grabbed breakfast at the hotel  and mapped out my first food stop. I knew I wanted to find some good catfish and after making my way to Magazine Street I ended up at Joey K's for lunch!



I tried out the All U Can Eat Catfish. The plate was accompanied by a side salad and a couple of slices of toasted white bread could be found buried under an overflowing plate of freshly fried french fries and catfish 

VERDICT: Joey K's staff was an attentive bunch and managed the busy spot well! 

My food came out pretty quickly.The salad was super fresh and the fries were tasty. The buried toast was hard and I would have preferred a hush puppy alternative.


THANK YOU!

emaginë Birmingham restaurants


Special thanks to all the foodies! New reviews coming soon!