Well, the latest hurricane update has us not getting hit directly by Irma but we will get hit with some nasty weather nonetheless. Last year, we lost a lot of food in the freezer and refrigerator when the power was out for two days. We’re anticipating the power going out again, so we’re just fixing some random things to use up as much of the perishable goods as possible before Irma has an impact on us. Later on today, all the grocery stores are going to be closed down and who know when they’ll be open again. We made one last grocery run to get some apples, oranges, bananas, and some soy sauce and rice vinegar to make the egg roll dipping sauce. We found a box of frozen egg rolls in the back of the freezer that we had forgotten about. So, that’s what we’re going to have for dinner tomorrow !
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 !
- 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
- Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
- 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***.
- 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 !
*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 !
– 1 (12-oz.) jar chili sauce
– 2 tablespoons prepared horseradish
– 1 tablespoon fresh lemon juice
– 1 teaspoon Worcestershire sauce
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.
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.
-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)
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.
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.