Everything Wings www.theshortesttallman.com

Homemaking

These Everything Wings are EVERYTHING.

By theshortesttallman
September 16, 2016
6 Comments

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Who makes the best Everything Wings????

Cavallo’s?

Killabrew?

THIS GUY.

Just kidding. That’s my dog playing with an AG doll.

THIS GUY.

All thanks to my pal, Nicole. She created her own recipe for Everything Wings, and IMHO, it’s as good as the resturants’. She’s one of those people that’s really great in the kitchen (well, she’s pretty great wherever she goes actually!), like great to the point of synthesis. I am a pretty decent recipe-follower and recipe-finder. There’s no HOTS going on in my kitchen. (See, and I thought I’d never use the acronym for Higher Order Thinking Skills after that teacher inservice! Whaddya know.)

Anyway, here is her recipe:

Everything Wing Sauce by Nicole 🙂

Take 1/2 stick of butter and melt it together with 1 tsp of minced fresh garlic. After it cooks for a minute, add 1/2cup Frank’s wing sauce (not the regular hot sauce, the wing one) and 1/2 cup ready made ranch dressing.

Cook that for a minute and add a little bit of salt (to your taste) and about a tsp of black pepper. Also add 1 tsp of blackening or cajun spices.

You can choose to add parm cheese as well. I’ve done it both ways and both are delicious. If you use the cheese, use around a 1/4 cup shredded.

If the sauce starts to separate before you mix it with the cooked wings, just whisk for a minute on low heat.

Cajun spice recipe:

1 1/2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground dried thyme

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon dried basil

1 teaspoon dried oregano

For me, I used store-bought Cajun seasoning. It was already a stretch for me to make homemade wings.

What’s that? Never even made you own wings before??? Me neither! (that was embarrassing.)

Nicole pointed me in the direction of this way-cooler-blogger, Hilah. I used my new dutch oven and Hilah’s recipe to deep fry my wings to perfection, and I used Nicole’s sauce once they were done.

Gold.

I had never actually deep-friend anything. I guess when I make chicken tenders, it counts, but I use a frying pan so I guess it’s a big different. After seeing how much oil I had to use, which I am totally OK with because the results were flippin fabulous, I think I’ll try oven-frying. This article seemed to explain how to do it, and why it works. It’s all chemistry and PH stuff that is above my pay grade. Haven’t tried it yet, but I think I’ll try that next to see how it comes out.

Enjoy!!! I know I sure did!

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