Who doesn't enjoy wings? I love ‘em, and that's why I came up with several of my sauces.
That said, you must always use caution when deep frying. ALWAYS fry in a well-ventilated area, on a solid surface. (NEVER – I repeat, NEVER USE WATER ON A GREASE FIRE!) In the event of a fire, smother it with a large pot lid or liberally toss baking soda on the base of the fire.
- 1 package of chicken wings or drummettes. (If frozen, make sure they are completely thawed and pat them dry. )
- Wild Al’s sauce of your choice
- Bring your fryer (or frying oil in deep sided metal pan or skillet) up to 350 degrees. Carefully, add your wings, one or two at a time, being careful to avoid splattering oil. When frying wings, don't overload your fryer by trying to stuff as many wings in the basket as possible. If you overload it, the temperature drops and your wings become oil soaked.
- After your wings have gotten a nice golden color and have been cooked, usually when they float or approximately 10-12 minutes, remove from oil, shake them a bit in the fry basket. (You can also drain your wings on a cookie-cooling rack.)
- Put your wings in a large bowl and pour over any one of my sauces, Maple Teriyaki, Spicy Maple Teriyaki, Bourbon Molasses, Memphis Red BBQ and stir and swirl the wings around until they are nicely coated in the sauce.
All that’s left to do now is sit down and eat!
Chicken Chili (Basic Rub)
- 3 5-oz chicken breast, cubed 1-inch pieces
- 1 can diced tomatoes, undrained
- 1 can Ranch Style Bean, rinsed and drained
- 1 sweet red pepper, diced
- 1 small sweet yellow onion, diced
- 1 clove garlic, minced
- 4 Tbs olive oil, divided
- 4 cups chicken broth (add more or less, depending on your style)
- 4 Tbs Wild Al's Basic Rub, divided
- In a large saucepan or pot, mix red pepper, onion, garlic, and 1 Tbs of rub with oil and cook over medium heat until onions are translucent.
- In a separate skillet, heat the chicken and remaining 3 Tbs of Rub in the remaining 2 Tbs of oil until the chicken is done.
- Add the chicken mixture to the veggies in the pot. Add chicken broth, beans, and tomatoes. Mix well.
- Cover and simmer on low heat for a minimum of 30 minutes, stirring occasionally. Serve with cheese, torn corn tortillas or toasted corn chips, and/or sour cream.
Savory Crock Pot Chicken (Island Rub)
- 1 whole chicken (about 3 lbs) (if frozen, thaw completely in fridge 1-2 days)
- Wild Al's Island Rub
- 1 sweet red pepper, rough chopped
- 1-2 celery stalks, rough chopped
- 1 onion, quartered
- 3-4 garlic cloves, sliced
- Line crock pot with liner or spray crock with non-stick cooking spray.
- Rinse chicken well then pat dry with paper towels.
- Liberally sprinkle Wild Al's Island Rub all over bird (don't forget under the wings!) and rub in to the skin. Place in crock pot.
- Add all the veggies to crock pot.
- Cover with lid. Cook on low for 8 hours or on high for 4 hours. For best results, trust the crock pot to do all the work. Do NOT keep lifting up the lid. Leave it alone until finished.
Dollar saver leftover ideas:
- Chicken and noodles (meat, veggies, and broth)
- Chicken salad (meat)
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