Fried chicken wings
I have always been a chicken wing fanatic because, as you all know, you can eat four or five chicken wings and it will never equal one whole piece of fried chicken. It’s the same way with doughnut holes. You can eat fourteen of them and they will never equal one doughnut.
So I’m browsing in my 217 food magazines that I get each and every month and there’s a recipe in Food Network Magazine for Cedric’s Ranch Wings. I don’t know who Cedric is, but this man must be a genius because he has discovered that if you add a packet or two of ranch dressing mix to first coat the wings and then in the flour, you will have one very zippy wing. It also helps if you get your wings from West Wind Farms because they are the most enormous wings I’ve ever seen.
You know the owner, Ralph Cole, is one of my favorite boyfriends. But I’ve been hanging around his stand at the Franklin Farmer’s Market so long he barely pays me any mind now, even if I wink at him seductively.
The great thing about frying chicken wings is that they take no time at all and you can practically assure yourself they’re done just by the color. Yes, you have to cut them apart, getting rid of the wing tip and severing the “leg” from that part with the two bones that I don’t know the name of, quite honestly. But it’s easy to do.
Now, here’s where I deviate from Cedric’s recipe. He calls for a dipping sauce that is 1/4 cup hot sauce and 1/4 cup honey. Cedric must have a mouth made of iron because when I tried this it blew the top of my head clean off.
So here’s the sauce I devised and which I recommend you use:
1/4 cup hot sauce
1/2 cup honey
1/4 stick butter
Melt all that together over low heat. You will be doing the happy dance. I promise you that.