If a perfect basket of crisp fried wings isn’t a treat than I don’t know what is!
Yield: Serves 1 -4 depending our your appetite!
1 Large Package Chicken Wings
1/4 cup Flour
4 tablespoons Butter
1/4 cup Franks Original Durkee hot sauce or your favorite hot sauce
Heat your deep fryer to 375 degrees.
Cut the wings in half separating them into the ‘drums’ and ‘flats’ and removing the tips. Pour the flour into a zippered plastic bag and season it with salt and pepper. Add the wings, seal the bag and shake well to coat them. Remove from the bag shaking off any excess flour.
Fry wings in small batches so they don’t cool the oil too much. Fry until they’re golden, crispy and cooked through.
Melt the butter in a small saucepan and whisk in the hot sauce. Pour into a large bowl and add the fried chicken wings. Toss well to coat and enjoy immediately!
A perfectly roasted chicken is the essence of home cooking, especially when the chicken and its fixings are raised responsibly on a nearby farm. In the fall my family really enjoys this aromatic dish. As the chicken roasts, the apples “melt” and form a tasty rustic pan stew that is perfect tossed with the roast chicken. This is a very easy way to cook and serve a chicken.
I often braise chicken thighs for dinner; they have infinite varieties of preparation and go well with just about any side dish. They are flavour sponges too! In this version I pair the woodsy aroma of rosemary with the subtle flavour of vanilla. Try experimenting with other seasonings for different flavours.