Chiavetta's Long Chicken Wings and Seasoned Fries

This is how you cut a chicken wing. Remove the web and the tip and then crack the center of the joint and lay flat. Separate your wings ten (10) per one (1) gallon zip bag and add 3/4 cup of Chiavetta's Barbeque Marinade. Zip the bag closed and roll the wings to ensure each are fully coated. I recommend doing this any where from 24 to 48 hour before grilling so that the marinade saturates the meat and doesn't just flavor the skin.

Cut potatoes into aprox. 1/2 x 1/4 x 4 inch cuts.

Curry, Celery Salt and Olive Oil. Zip bag, toss, and freeze.
Bake at 425 degrees until crisp.

Sweet Paprika, Parsley, Garlic, Sea Salt, Pepper, Olive Oil. 

Zip bag, toss, and freeze. Bake at 425 degrees until crisp.

Santasiero's Restaurant West Side Buffalo

Santasiero's Restaurant

Lentils and Macaroni with Garlic and Oil and Parm'ed. Got a funny look for ordering it like this but let me tell you, it was like I'd died and gone to Tuscany Heaven. With the house Chablis and buttered bread I was carbo diving by 9pm with a garlicky smile on my face! Bring cash and lots of it, they don't take any other form of payment and although everything is reasonably priced you can still find yourself with a big bill after adding garlic bread, extra meatballs, salad, and a 1/2 carafe of wine. They're right on the corner of Niagara and Lafeyette on Buffalo's West Side and they are a slice of pure Italian Americano! 

Mangia bene!