Windy Meadows Family Farm

     We have loved and enjoyed this recipe so many times that I'm sure our version has morphed a little.  Originally my Dad found this recipe on the internet with a chef demonstrating how to do it.  I've looked for the link and will continue to look so that we can give the chef credit.  I will do my best to share it with y'all. Pre heat oven to 400 degrees. Mix together: 5 lbs buffalo style wings 1/3 c olive oil 1/4 c Valentino hot sauce 5 tsps salt 1 &1/2 tsp black pepper Toss with: Approx. 1&1/2 c unbleached flour Lay out coated wings in a greased pan (probably two 9X13 or one 12X18) in such a way that you will be able to turn wings with a spatula half way thru cooking.  Spray wings in pan with olive oil Pam.  Bake 1 hr, turning wing halfway, spraying again with Pam. Meanwhile, in a small saucepan, stir together: 1/3 c apple cider vinegar  1/3 c brown or natural sugar 2 TBS ginger powder 1 TBS garlic powder Splash of Valen

This is a new favorite chicken recipe for us, so I thought I'd share it. Heat 3 Tablespoons of butter in a nonstick pan over med-high heat.  Cut 1 1/2 - 2 lbs of boneless, skinless chicken breast into pieces, about 1 in cubes.  Toss the chicken with 1 1/2 tsp sea salt, a seasoning mix of your choice*, and 1/4 c unbleached flour.  Put the chicken into the pan when the butter turns a carmel color, a golden brown.  Shake the pan every 30 seconds or so to turn the meat, if necessary, turn with a spoon or tongs.  The chicken is done when a few sides have browned and no more pink is visible.   *For many years I have purchased Hickory B-B-Q rub from the Curry King at the Dallas market and this was our favorite flavor.  This seasoning is no longer available.  Just use your favorite seasoning mix and and adjust the salt if your mix comes with salt in it.   The family votes that this is really good.

This is the crew that keeps things running at Windy Meadows.  We are so thankful for all of you!!