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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, June 9, 2011

 A long time ago, in a galaxy far, far away....something new came on the scene that I loved. KFC introduced their Honey Barbecue Wings. Oh my....I could sit and eat those all day long. Personally I think they're not as good now as they used to be, but back in the day, I could eat my weight in wings. I have been known to send IT Guy out for them after the kids were in bed so I wouldn't have to share them. I'd hide the leftovers in the fridge so the kids wouldn't find them then I'd have the wings for lunch while the little darlings were at school eating their yummy sack lunches. How mean was I? Eh...what they didn't know, didn't hurt 'em!! ;-) A while back I made a honey-chipotle sauce that was SOOOO good. So far I've put it on meatballs and meatloaf (Yuck. Yuck to meatloaf...not "the sauce"). So when I was at the grocery store the other day, I spied chicken wings!! YES!!! So far, my favorite way to use "the sauce"...............if you don't make anything else you see here on SFFS....PLEASE make these!! Oh. My. Stinkin. Goodness. I could have eaten the whole batch! And unless I didn't hide them well enough from my kids...there's just enough for my lunch today!!!!!

Honey Chipotle Chicken Wings



25 whole chicken wings - or one of the great big packages
2 cups self rising flour
1 tablespoon Lawry’s Seasoning Salt
1 teaspoon garlic powder
2 eggs

Remove tips from chicken wings and discard. Cut remaining chicken wing in two, splitting at the bone.

In a large skillet, add about an inch of cooking oil. Heat to medium-medium high heat.

In a large bowl, beat the eggs. Dump wings into the bowl and toss until all the wings are coated with the beaten eggs.

In a large zip top baggie, combine flour, Lawry’s salt and garlic salt. Add 6 or 7 wings at a time to bag and shake until coated. Repeat until all chicken has been coated.

Fry chicken wings in batches for about 3 – 4 minutes per side until they’re all cooked and golden brown and crispy. Drain on paper towels. Keep cooked wings in a warm oven until all chicken is cooked.


Honey Chipotle Sauce ~ AKA "The Sauce"

1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
3 tbsp chipotle peppers in adobo sauce
4 tsp apple cider vinegar
3 tsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp salt, or to taste
pinch ground pepper, to taste

Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Heat in a saucepan until warm.
Makes about 2 cups of sauce.

Place cooked chicken wings in large bowl. Pour warmed sauce over wings and toss. Transfer to a large platter and serve.



Here's what you'll need. You can 
use chicken strips if you don't want 
to mess with the wings but there's 
just something about the wings.
 

Beat the eggs in a large bowl then 
toss the wings around to coat them.
 

Combine the Lawry's Salt, 
flour and garlic powder.
 

Then toss your egg-coated 
chicken around in there.
 

Fry them in batches. I usually fry 
all the drummettes together and 
then the other wingy part. That way 
they all get done at the same time.
 

Pour the sauce over the chicken.
 

And here's a second picture 
of the wings just because it 
makes me happy to look at it.

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