I am increasingly bothered by the lack of Thanksgiving this year. Before we even crossed Halloween this year, news articles started talking about Christmas – whether it was retailers focused on this Christmas shopping, or food news articles skipping the Turkey, and going straight to Christmas cookies and yule logs. Starbucks has even stopped serving “Thanksgiving” blend before Thanksgiving even started! They’ve moved onto “Christmas” dark and blonde blends. Thanksgiving has not happened people!!!!!! What happened to the Thanksgiving that we Americans have celebrated since we were pilgrims? I am afraid to ask what they teach kids in elementary school right now – do they still have a craft day where we made turkeys by tracing our hand on construction paper? Do they have dress up day where kids dressed as pilgrims or silly turkeys? I sure had that in my childhood and it engrained in me the importance of Thanksgiving. Why are we in such a rush to Christmas? Why are we in such a rush to end the year? Does it have anything to do with all the horrific things we encounter in the world that we just want to turn the page and look to the future? Well my take on it is why don’t we just slow the way down, hug our families and friends when the world is so crazy, cherish those moments where we gather around and eat turkey and cranberry and stuffing, and embrace the spirit of the holidays.
Last night, I was able to do so with some of my friends for Friendsgiving. I am thankful for those times where we can get together, eat, laugh, be ourselves, when we are apart for most of the year. These moments occur less and less after we place ourselves in the real world. All the more important to get together and spend quality time with each other! I made these spicy sriracha chicken wings for the dinner and I am so happy with the results!
I challenge you to skip the Peppermint Mocha at the moment, and enjoy a Pumpkin Spice Latte until Thanksgiving is over.
Recipe adapted from White on Rice Couple.
2 pounds chicken wings, tips removed
2-3 cloves garlic, minced
1/2 onion, minced
1/2 cup ketchup
1/4 cup sriracha hot sauce
1 tbsp balsamic vinegar (or regular)
1 splash of soy sauce (or Ponzu)
1/4 tsp cumin
garlic salt and pepper
white sesame seeds for garnish
Preheat oven to 425 deg.
1. Cut tips off chicken wings. You should have wing and the drumstick looking part.
2. Place them on a baking sheet lined with foil. Sprinkle with garlic salt and pepper. 3. Once the oven is heated, place the wings into the oven. Bake in 425 deg. oven for 45 minutes, but flip them over to the other side after 20-25 minutes. I like to sprinkle some more garlic salt and pepper when I flip them over.
4. When the wings are almost done cooking, make the sauce. In a pot or pan, saute the onions and garlic with olive oil until light brown and fragrant.
5. Add the ketchup, sriracha, and cumin. Stir and let the sauce warm.
6. Take the chicken wings out of oven. Toss the wings in the sauce. Garnish with sesame seeds!