I was recently informed that 8:30 am on a Sunday morning is too early for hot wings and mashed potatoes. I reject that thesis. Why are some foods solely for breakfast and some for lunch or dinner or 3:00am? If I want pizza, pasta or wings for breakfast, why can’t I? I enjoy a nice, cold bowl of cereal for dinner. Hell, breakfast for dinner night is certainly accepted and celebrated in American culture. It even has it’s own name: Brinner. Why not dinner for breakfast morning?
After roasting another of the most delicious chicken the other day, I was left with the wings, which wouldn’t fit in the pan. But that was perfectly fine with me. I had plans. Glorious, tasty, finger-licking plans. Hot wings. After marinating them in Frank’s Red Hot over night, I awoke earlier than normal this morning (my internal clock apparently didn’t get the Daylight Savings memo) and decided that this morning, post-earthquake, was the perfect time for some tasty dinner for breakfast, or Dinfast.
Baked Hot Wings with Thyme and Parmesan Buttermilk Mashed Potatoes
Two wings, separated
1/2 cup Frank’s Red Hot Sauce
3 medium red new potatoes, peeled and diced
1/2 teaspoon minced garlic
1 teaspoon minced onion
2 Tablespoon unsalted butter
1/4 cup buttermilk
1 Tablespoon chopped thyme
Pinch ground nutmeg
1/4 cup freshly grated Parmesan cheese
salt and ground pepper to taste
Squirt of lemon (optional)
Begin by marinating the wings in Frank’s Red Hot sauce at least 1 hour, preferably overnight.
Preheat the oven to 350 degrees F. Place the marinated wings on an aluminum or parchment lined baking sheet and bake for approximately 20 minutes, turning halfway, or until cooked through.
Meanwhile, boil the potatoes in well salted water with the minced garlic and onion until fork tender.
Drain the potatoes and return them to the pot. Add the butter, buttermilk, thyme, nutmeg, and Parmesan and mash to desired consistency. Add salt and pepper to taste.
I like to squirt both the wings and the potatoes with a little bit of lemon juice. The acid helps to cut through the richness of the potatoes and gives a nice crisp finish to the wings. It’s optional, but really, do it.