Golden Dragon Wings are actually chicken wings that have been perfectly seasoned and cooked in the air fryer. They make fine appetizers or a meal with a salad.
Asian Chicken with Molasses Glaze and Rice is a great combination of molasses, ginger, soy sauce, and garlic. This is easy to make, a dish perfect for a weeknight and ready in about an hour.
Buffalo wings are spicy and make a great appetizer or even a meal. I got this recipe from my son’s dad, who grew up in Rochester, New York, and he insists this is the original recipe. Whether it really is or not, I don’t know, but I do know that it’s really tasty.
We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.
Different Strokes for Different Folks
Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.
In the summer, even though it’s hot, I still think about fried chicken, and I’m not talking about that stuff at Kentucky Fried that tastes like a salt lick either. I’m talking about fried chicken like my Grandmother, Grace Boswell, used to make. She came from Texas, and she made the best friend chicken in the world, well in my opinion. Now, it’s my turn to pass on a tradition.
No Instructions, Experimentation Necessary
My Nana did not like to share her recipes, and really didn’t want anyone in the kitchen when she was cooking. She just wanted, and got, the accolades when the finished dish was on the table. The only time I saw the chicken before it got to the dining room was when there was a pan of it already fried, waiting to go to the table, which was too late. So, I’ve had to do some experimenting to get it right.
The Good Plate, Wings has been published in e-book form. I’m very excited. This is just a collection of four recipes, just to see how it goes. If you would like to view it, or download it, please head on over to Smashwords, and download The Good Plate – Wings for yourself. If you have …
Recipes in this Post
Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win :-(, but it did give me some ideas for dinner tonight.
It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.
I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.
You would not believe how good this thing smells.
Rosemary, garlic chicken wings made in the Nesco served with dual sauces make a great appetizer or snack.
When I was a little girl, my mother took me to some function where there were Asian chicken wings on the buffet table. I have always loved chicken wings, and these were wonderful.
For years, I have been trying to duplicate them, never with success. Either they were burned, or they tasted flat, or they were too salty, or they were too sweet, or they were not brown at all. Yuk! Well, I was determined to finally start the New Year with a great recipe.
Without further ado, the recipe!