I’ve never made wings before - but I’ve been thinking about them since our last visit to my parents house in Atlanta. This meal is pretty cheap - wings are the cheapest cut of meat you can buy, butternut squash is in season right now (read, cheap) and you don’t need a ton of goat cheese - just 4oz, about $2.39. I know it’s often written that wings are a great party food - yeah, only price-wise. Hot wings are just about the most ungraceful embarrassing food you could serve. This meal is something only to be eaten among close close friends and family where you can freely lick your fingers and suck meat off of bones. The butternut squash coleslaw was a great fall alternative to traditional coleslaw with cabbage. The dressing is zingy and creamy. I didn’t have walnuts, so I just used pecans. Dried cranberries can get expensive, but golden raisins or regular raisins would work well too. You can also eat those dried cranberries with cheeses on a cheese board, and they keep for a while. The squash recipe is from Tyler Florence. The wings are easy:

Serves 2-4

2 - 2.5 lb Chicken Wings

4 Tablespoons butter

Hot Sauce to taste ( My parents use Texas Pete which I think is hotter - we used Frank’s Red Hot)

1. Preheat oven to 450F. Place wings on a baking sheet and cook for about 40-45 minutes or until golden brown and crispy.

2. Melt butter and add hot sauce to taste. Drizzle over wings. Serve warm and with blue cheese dressing if desired.