Salt And Vinegar Wings

Ingredients

  • 2 cups distilled white vinegar
  • Water
  • Kosher salt and freshly ground pepper
  • 4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
  • Vegetable oil, for frying
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornstarch
  • Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)

Directions

  1. Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid  mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
  2. Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
  3. Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
  4. Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.

Sriracha-Honey Soy Sauce

Ingredients

  • 1/2 cup honey
  • 1/2 cup Sriracha
  • 1/4 cup soy sauce (we used reduced-sodium soy sauce)
  • Juice from 1/2 of a lime
  • 1 tablespoon sesame oil (we used toasted sesame oil)

Directions

  1. Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.

*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.

**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.

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To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !

This recipe came from Food Network.

We weren’t paid in any form to promote Ziploc or Food Network.

Take care everybody !

Shrimp Sauce Yum Yum Sauce

Ingredients

  • 2 cups mayonnaise
  • ½ cup ketchup
  • 3 Tbsp. sugar
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika (we used smoked paprika)
  • 1 tsp. onion powder
  • 1 tsp. salt (we used table salt)
  • ½ tsp. cayenne pepper
  • ½ cup of water
  • 1 tsp. Sriracha or other hot sauce (we used Sriracha)

Directions

  1. Take a mixing bowl out and add all the ingredients to it, stirring to combine. Cover the bowl and put it in the fridge for at least an hour so the flavors of the sauce have time to blend. After it’s been in the fridge for an hour, the sauce is ready to be used.
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We got this recipe from www.loavesanddishes.net .

We weren’t paid in any form to promote www.loavesanddishes.net .

Take care everybody !

Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip

If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • 2 tsp. kosher salt
  • A few grinds of black pepper
  • 2 sticks butter (we used salted butter)
  • ¾ cup Sriracha
  • Lemon Dijonnaise Dip
    • ½ cup mayonnaise
    • 3 Tbsp. Dijon mustard
    • Zest and juice of one large lemon
    • ½ grated garlic clove
    • ½ tsp. kosher salt

Directions

  1. Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
  2. Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
  3. While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the  butter mixture, serve it with the dip and enjoy !
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*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.

** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.

***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.

We created this combo from a Food Network Mix & Match Wings article.

We weren’t paid in any form to promote Food Network.

Hope you enjoy life !

Cocktail Sauce

Ingredients

  • 1 (12-oz.) jar chili sauce
  • 2 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce

Directions

  1. Take a small mixing bowl out and combine all the ingredients together in it. Put a lid on the bowl and let it refrigerate for up to 3 days.
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We thought cocktail sauce was nasty tasting until we tried this recipe out and now we can’t get enough of it !

Recipe source unknown.

Take care everybody !

Egg Rolls with Spicy Peanut Sauce

Ingredients

  • ¼ cup rice vinegar
  • ¼ cup soy sauce (we used reduced-sodium soy sauce)
  • 2 tablespoons sesame oil (we used toasted sesame oil)
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons creamy peanut butter
  • 2 (11-ounce) boxes frozen egg rolls, cooked according to package directions (we followed the directions for deep-frying ours)

Directions

  1. In a small mixing bowl (one with a 2 cup capacity would do), whisk together everything but the egg rolls. Serve the sauce with the egg rolls.
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It’s a pretty tasty sauce but it can be a bit salty depending on how much you have.

We got this recipe from a “Cooking with Paula Deen” magazine.

We weren’t paid in any way to mention the “Cooking with Paula Deen” magazine.