The Newlywed Chefs

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The Best Wings


We are college football people. Unless it’s the Rams (and let’s be honest, it’s rarely the Rams), the score of the Super Bowl doesn’t really interest me. The Super Bowl is about two things: 1. food 2. commercials. Regarding #2, it’s a given that at least one Super Bowl commercial will make me cry. It usually involves puppies and/or clydesdales.

Some of our favorite Super Bowl food includes guac, dips, and delicious salty snacks. Oh, and don’t forget the wings. When it comes to buffalo wings, these are the best. They’re crispy yet tender, spicy and tangy, and ready to be dunked in chunky blue cheese dressing.

You can’t be ladylike when eating wings. You just can’t. And that’s okay. Maybe I’ll start a movement where the new ladylike includes not being ashamed of how you look eating wings. Get over it. Just do it, and go for another. (Sidenote: It’s also pretty impossible to look ladylike when cutting the wings. As I separated the wing tips from the wingettes from the drumettes, it started to look like a horror film in our kitchen. Find out how to easily separate wing parts here. ) This recipe makes a lot of sauce, because I like to smother the wings in sauce and sometimes add a little extra on them right before serving.


Go team and pinkies up.

The Best Wings: Buffalo Wings
Prep Time: 80 min Cook Time: 40 min


2 lbs. chicken wings
3/4 cup Frank’s Red Hot Sauce
1/2 cup unsalted butter
2 tablespoons apple cider vinegar
1/4 teaspoon cayenne pepper (less if you prefer a more mild wing)
1/4 teaspoon garlic powder


Preheat oven to 425°. Using a sharp knife (and being very careful!) separate the wingettes, drumettes, and wing tips. Discard wing tips or save them for making stock. On a baking rack placed atop a sheet pan, evenly place the wingettes and drumettes. Sprinkle a generous helping of kosher salt and black pepper on each. Let wings rest at room temperature for one hour.

During this hour, liquid will be extracted from the wings thanks to the salt. Pat the wings dry, take wings off the baking rack and on the sheet pan. Bake the wings for 40 min until brown and cooked through.

While baking the wings, prepare the sauce. In a medium sized saucepan, melt the butter and add all ingredients to the pan. Stir until well combined.

Once chicken wings are finished baking, remove from the oven and place in a large bowl. Toss with sauce and serve immediately while still hot alongside chunky blue cheese dressing and celery.

Powerhouse Salad

DSC_0611The problem with healthy eating is that I use other holidays as an excuse to eat whatever I want. You see, there was Christmas, New Year’s Eve, New Year’s Day, Neil’s birthday, MLK Jr. Day, and just around the corner is Groundhog’s Day, President’s Day, Valentine’s Day, and oh man, soon enough I’m sunk. Honestly, I could justify about every day as a holiday.

If I were to find more recipes that are healthy that I truly, honestly look forward to, I don’t think I would have the “splurge when it’s a holiday” problem. Maybe I’d even choose one of those healthy recipes on a holiday. Well, I think I’ve found one. As mentioned before on this blog, I like a salad with crunch. Pile on the veggies, pile on the toppings, pile on the love. The more the merrier. This salad is right up my alley.

Maybe I’m late to the party, but why haven’t I yet discovered pomegranate seeds? I could finish these things straight out of the package in one sitting. They’re sweet, crunchy, and packed with good antioxidant stuff (or so I hear). Trader Joes sells them in the produce section. These colorful gems add a nice sweetness to this salad that pairs well with the citrus dressing.


Perhaps it’s not so bad to think of every day as a holiday. Each day is precious after all, and in my book, worth celebrating. I’m going to celebrate today by eating a bowl of this delicious salad, and hopefully won’t feel as guilty tomorrow!

Powerhouse Salad
Prep Time: 30 min. Cook Time: 0 min.

For the Salad:

1 bunch lacianto (dinosaur) kale, destalked and cut in thin strips
1 lb. brussels sprouts, finely chopped
1 carrot, cut into matchsticks
6 pieces crispy bacon, chopped
1/2 cup pumpkin seeds
1/2 cup pomegranate seeds

For the Dressing:

1 lemon, juiced
1 orange, juiced
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
2 cloves garlic, minced
Salt and pepper to taste


Combine all salad ingredients in a large bowl. In a separate bowl, whisk all ingredients of the dressing together. Drizzle dressing over the salad and toss until salad is coated in dressing.

Serves 8

A New Year, A New Look!

As we ring in the new year, we decided the good ol’ food blog needed an update. So, we’d like to welcome you to The Newlywed Chefs 3.0 (ish)! Hopefully, this site is more visually appealing and easy to navigate. We are so thankful for our friends that continue to visit this page, try our recipes, and follow us online as we continue in our culinary adventures. Here’s to another delicious year!