I’ve been going into Trader Joe’s religiously for about three weeks looking for one item. I walk in, look on the shelf and don’t see it so I find an employee and ask, “Have you guys recieved pumpkin butter yet?!” I’m always answered with, “No, the computer says some time in October, but doesn’t give a day.” Earlier this week, I went to check again and was overjoyed when I saw the pumpkin butter on the shelf. I bought 4 of them. I’m planning on making many many many things with it! I love pumpkin everything! Good thing pumpkin isn’t on the list of unhealthy foods.
Although I’m in love with many foods, my father doesn’t really care for it. How can that be possible, right? My dad is a very practical man in every way and that includes his eating. Whenever he’s asked what he wants for dinner, his reply is always “any kind of food.” He doesn’t enjoy food the way many of us do, he doesn’t crave for anything, and never really has any kind of emotion towards food. His main goal: fill up stomach. The two things he does enjoy though, are his veggies and soups so when he was asked where he wanted to go for his birthday dinner, he said Fresh Choice. ….What in the world? OK, what dad wants, he shall have.
I found myself constantly getting up for one thing, BUFFALO CHICKEN PIZZA. It was a thin crust pizza with white sauce, a light layer of mozzarella cheese, and small pieces of chicken tossed and coated in buffalo sauce. The tanginess of the sauce complimented perfectly with the rest of the pizza and ever since eating it, I’ve been stuffing my face taste-testing and making buffalo wings at home to fill that craving. Earlier this week, my friends and I had a chicken wing night and it only takes a genius to guess what kind of chicken wings I made! Call me crazy, but I’m not very fond of blue cheese and would rather eat my buffalo wings plain with small sticks of celery and that’s exactly how I eat them every single time. They’re super easy to make and only takes 3 steps. Coat, fry, then toss!
The secret to making your chicken wings juicy and crispy is to lightly dress them in seasoned flour then letting them sit for a couple of hours before frying. Doing so allows the flour to become slightly doughy and binds itself to the skin of the chicken and becomes crisp and seals the juices of the chicken in during frying. I hope you enjoy these as much as I did!
Coat, fry, toss, then the face stuffing can begin! Or you can always dip your wings into the sauce just before every bite!
Buffalo Chicken Wings
BUFFALO CHICKEN WINGS
1 C. AP flour
2 tsp. garlic powder
½ tsp. salt
½ tsp. pepper
½ C. salted butter
1 C. Louisiana hot sauce
1 C. honey
1 tsp. garlic powder
A few shakes of pepper
About 4lbs. of chicken wings
Oil for frying
In a shallow dish, combine flour, garlic powder, salt, and pepper. Coat the chicken wings with the mixture and place them into a container or a freezer bag and refrigerate for at least an hour.
Meanwhile, melt honey and butter in a small saucepan. Stir to combine. After the honey and butter have melted and combined add the Louisiana hot sauce, garlic powder, and pepper. Stir until heated, do not let it boil. Take the saucepan off the heat.
Prepare your fryer or a pot of oil and heat until 350 degrees F. Fry the chicken wings until golden brown and place onto a towel or into a strainer to drain excess oil. Toss the wings with the sauce and serve with whatever condiments.