wing’n it.

Zaycon Foods chicken wingsI hadn’t ever had a hot wing until I met my husband and now I’ve had my share of them. I love a good hot wing, but I’ve not ventured far from the typical buffalo sauce. It wasn’t until recently that I’ve even dared try to make them myself.

I was able to get a sample of the wings Zaycon is delivering in June. I experimented with them, tried baking (ick) and then browning and baking but they just weren’t coming out crunchy on the outside. So lightly coating the outside in flour and frying them up the old fashioned way seems to be the best option. Now once you have cooking your wings down, you’ve got to have a good stick-to-your-wings sauce, and this is a super easy recipe that can be made with ingredients you probably already have in your cupboard.

Zaycon Foods wing sauceBrown sugar, Franks hot sauce, garlic salt and a little worcestershire sauce. I don’t measure the ingredients when making this. But I would guess that you use double the brown sugar to your hot sauce. So we will go with 1 cup brown sugar and 1/2 cup of Franks hot sauce. Then about a teaspoon of garlic salt and a tablespoon of worcestershire sauce. The trick to this is to heat it up in a pan on the stove until its warm and the flavors melt together, but don’t boil it. You can add more sugar or hot sauce as you like yours to taste. This particular sauce came out sweet and not too hot or spicy.  DSC_0736 copy copyIts a bit thick and a really nice dark caramel color. My girls love this sauce and like to dip their chicken rather than me coat the wing. It can be sticky. Zaycon Foods wing sauce

It coats the wings well and we had leftover sauce to use this weekend for our BBQ with family. Zaycon Foods chicken wings


dos luchadores

**(My sister borrowed my camera for a few days, so you get cell phone pics today.)

It’s getting close to the end of our school year. We are getting burned out and just want to spend our days outside. Alas, we just got to get it done. We decided to take a break from our regular routine and learn about why Mexico celebrates Cinco de Mayo, but….we had to do it in style:photo-5
As Luchadores! Thanks to this post and a really fun site!

We made homemade salsa (a favorite around here). So simple and everything is added to the ratio we like, roma tomatoes, walla walla onion, sweet white frozen corn, fresh garlic, fresh japelenos, fresh cilantro and garlic salt. We could eat this every day.

photo-4We eat tacos often enough, so we changed it up with chicken enchiladas. Now, I am sure you all have a top secret family recipe, we, on the other hand, wing it. Whatever I have in my cupboard is what I use. If I don’t have cream of chicken soup, we just use cream cheese and some milk. Remember all that chicken I canned a couple posts ago, well, this dinner is one of the reasons why I like to can chicken. It took about 15 minutes to prep before sticking it in the oven. My girls kept sneaking bites of the chicken mixture while I was filling torillas. These enchilada were filled with canned chicken, a can of diced chiles, cream of chicken soup and 1/2 packet of taco seasoning. Just throw it together until you like the way it looks…or smells…or tastes…
photo-2Then pour on some enchilada sauce and sprinkle on some cheese, 25 minutes in the oven and there you have it! It makes good leftovers too.

I cheated on the rice. It came from a box. Easy enough from my daughter to make without my help and an easy dinner to throw together or make in advance.

And that is about as fancy as it got.

We may, or may not, have finished the night off by watching Nacho Libre