Chef Ed's Half Baked Wings and Potato Skins


4lb. bag of chicken wings

1 1/2 Gauex Garlic Hot Sauce

2 Tablespoons local honey

1/2 cup lemon juice (fresh squeezed)

1/2 stick butter, melted

5 oz. container of Vogue Veg Seasoning


Spread wings in the bottom of a baking dish. Mix all other ingredients in a bowl and pour over wings. Bake at 400 F for an hour or until meat falls off the bone.

Light Potato Skins


4 small russet potatoes

1/2 cup reduced fat shredded cheese


1/2 cup fat free sour cream

2 scallions, white part only, thinly sliced


Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40 - 50 minutes in a 425 degree oven). Allow potatoes to cool. Cut in half lengthwise, scoop out flesh, leaving a thin border next to skin.

Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.

Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.

Serve with dollops of sour cream and scallions sprinkled on top. Serves 8