Bon Gros Homme is a sauté-er, bbq-er, and wrestling fan who embodies what it means to be a modern Jewish dad. He loves his kids, loves to eat unhealthy food, and pulls his weight in his mishpacha.
Looking for an easy Sunday dinner to cook with minimal prep work and cleanup needed? Here’s a meal that takes 15 minutes to prep and starts/finishes cooking at the same time. Enjoy this recipe for his Sunday dinner. It’s not kosher. But it is delicious. Make it, eat it, love it.
Bon Gros Homme's Sunday Dinner: Wings & Plantains
- 3 packages of chicken wings I like Bob Evans wings since they cut off the inedible nubb
- 2 gallon-size ziplock bags
- ½ cup olive oil
- ⅛ cup of lemon juice
- ⅛ cup red wine vinegar
- ½ cup of preferred seasonings I use penzey’s spices, they are redonculous.
- 4 yellow plantains
- 2 cucumbers Peel and then slice in circles.
- Combine and mix olive oil, vinegar, lemon juice, and seasonings in ziplock 1.
- Place ziplock 1 inside ziplock 2 to ensure leakage won’t occur.
- Add chicken wings into ziplock 1 and seal. Repeat with ziplock 2.Note: Be sure to remove air from both ziplocks before sealing. (Don’t nobody want a raw chicken balloon bomb explosion.)
- Refrigerate overnight, or as much of the day as you can.
- Preheat oven to 425° F.
- Place wings on cooking tray. (If you have a raised tray, it works better. If you don’t, no worries.)
- Cook wings for 30 minutes on top oven rack.
- Broil on high for 5 minutes for wings with more crispy skin
- Remove sticker from peel. (Trust me.)
- Preheat oven (or toaster oven) to 400° F.
- Cover cooking tray with aluminum foil.
- Place plantains on top of tray and cook in oven (toaster oven also works) for 40-50 minutes.
- Plantains are finished cooking when their peels have naturally split open and bubbled
- Once slightly cooled, remove from peels and serve while hot. (Seriously, don’t cut immediately unless you have a fetish for burning your finger tips.)