White BBQ Sauce, mustard and mayo based.
White BBQ Sauce, mustard and mayo based.
That's on a copycat recipe for Hooter's buffalo wings.
Bread & fry wings like you would regular fried chicken.
Melt a stick of (real) butter in a pan with the larger size bottle of Frank's.
Put the fried wings in there and toss/coat them.
If you're not a spice wimp-- they're great.
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EVERYONE!
Back to your oars. The Captain wants to waterski.
Amen to the Chicken without skin!
The Chicken flavor comes from the skin, without it -chicken is kind of bland.
So chicken is very versatile and can be done to great satisfaction many different ways:
Marinated --
greek style with garlic, oregano, olive oil ,pepper,& lemon
deep fried - brined, then slight rinse & I like creole spice applied but your taste may vary
oriential - soy or teriaki & any combination of typical spices; salad dressing -Italian, Ranch, and whatever else
vinegar based, oil based, or wine based
Grilled -- lightly spiced to moderately spiced, with or without barbecue sauce applied last 5 min or so (I usually microwave before grilling to reduce the chance of grease fires as chicken today has a bit of fat)
Baked or broiled-- marinated or spiced and floured/breaded sauce or no sauce applied, maybe gravy made with drippings
One of my favorite ways is baked and dipped in a marinara type spaghetti sauce then baked the last 5- 7 min & served with home made linguini noodles or gniocchi
also like chicken cacciatore-- breaded and baked in an Italian type sauce
and then there's all the Mexican type flavorings and dishes
My favorite for chicken is to fry up a little bacon. Flour the chicken pieces and brown them. Put in the bacon and onion, tomatillas and cilantro chopped up along with whatever spices fit. Add some water and simmer until the chicken is done and the gravy is ready to put over rice.
If you use the Ala white sauce, don't cook it on the chicken, it will break. Add it at the end. Either pour it on top, or dip the chicken in it when finished cooking. It's good but different. You don't have to like Mayo to like it in my opinion.
I sometimes use a can of creme of chicken soup mixed with half can water. Bought 2 cans today
Several marinades from Italian Salad Dressing, which is surprisingly good just dumped into a gallon bag with the chicken and put into the fridge for a few hours, to homemade.
Here is a marinade that works well for me for chicken, ribs etc.
1/4 C Olive Oil
1/4 C Worcester Sauce
1 1/2 C Soy Sauce (I use Braggs Amino)
2 T Balsamic Vinegar
1 T Dijon Mustard
4 Cloves Garlic
Optional: Smoke flavoring, more garlic, sweetener like molasses or maple syrup. I prefer molasses.
Mix all together then dump in a gallon Zip Lock. Pierce the chicken with a fork heavily then put in the bag. Refrigerate for an afternoon or overnight turning every once in a while.
Cook the chicken over low to medium heat then high when the internal temp is right or the juice runs clear to crisp the outside.
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Primal Kitchen https://www.primalkitchen.com/ makes a great light sauce they call their Golden BBQ Sauce. No corn syrup or other junk added. On the edge of my sweetheart's and my spicy edge which is Texas Pete, this has a great flavor.
I Am Descended From Men Who Would Not Be Ruled
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