3 Wings Platter Recipe
w/ Mac & cheese & yams
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Ingredients
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Chicken Wings
Mac & Cheese
Candied Yams
Method
Chicken Wings
- 1
Prep and Season
Pat the 3 chicken wings dry with paper towels. In a small bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne (if using). Rub the wings with 1 tbs vegetable oil, then evenly coat with the spice mixture.
- 2
Cook the Wings
Preheat oven to 425°F (220°C). Place the wings on a rimmed baking sheet lined with foil and a wire rack if available (rack helps crisp). Bake for 25–30 minutes, flipping once halfway, until skin is golden and internal temperature reaches 165°F (74°C). If you prefer extra crisp, broil 2–3 minutes at the end while watching closely.
- 3
Mac & Cheese
- 4
Cook the Pasta
Bring a small pot of salted water to a boil. Add 3/4 cup elbow macaroni and cook until just al dente (about 6–7 minutes depending on pasta). Reserve 2 tbs pasta cooking water, then drain and set aside.
- 5
Make the Cheese Sauce
In the same pot over medium heat melt 1 tbs unsalted butter. Stir in 1 tbs flour and cook 30–45 seconds to form a roux. Gradually whisk in 3/4 cups milk (note: the ingredient list shows 3/4 cups — use that amount) until smooth. Cook, stirring, until the sauce thickens slightly, about 2–3 minutes. Lower heat and stir in 3/4 cup shredded sharp cheddar, 1 tbs cream cheese (if using), 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp dry mustard. If the sauce is too thick, whisk in up to the reserved pasta water, 1 tsp at a time, until desired consistency is reached.
- 6
Combine
Add the drained macaroni to the cheese sauce and stir gently to coat. Keep warm until plating.
Candied Yams
- 7
Cook the Yam Cubes
Place 1 cup peeled, cubed sweet potatoes in a small skillet or saucepan with 2 tbs water. Cover and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until yams begin to soften and most of the water has evaporated.
- 8
Candy the Yams
Add 1 tbs unsalted butter, 1 tbs brown sugar, 1 tsp maple syrup (or honey), 1/4 tsp ground cinnamon and 1/8 tsp salt to the pan. Stir to coat and continue to cook, uncovered, for 4–6 minutes, allowing the sugar to melt and glaze the yams. If the pan gets dry, add a splash of water (1 tsp) to loosen the glaze. Remove from heat when the yams are tender and glossy.