Chicken Wings!

I love fixing a big batch of chicken drummettes for any casual event. I give my guests a choice of plain or three sauce options. These are a favorite for kids of all ages! 

6-8 chicken drummettes 
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.

Lemon Pepper Sauce

1/2 cup butter or margarine

1 tsp lemon juice

1 tsp minced garlic

lemon pepper to taste

Combine ingredients in a sauce pan and simmer for a couple of minutes. Toss wings in sauce and serve.

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened. Toss wings in sauce and serve.

BBQ Hot Sauce

1 yellow onion, chopped
2 garlic cloves, minced
1 tbsp oil
1 cup ketchup
1/4 cup brown sugar, light or dark
1/4 cup apple cider vinegar
1/4 cup Texas Pete hot sauce*
2 tbsp Worcestershire sauce

Saute onion and garlic in oil in a large pan. Drain any excess oil. Add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer about 10 minutes.

*Add more or less to your taste.

Fish Fry... with two sauces for dipping!

Thanks to my brother Charlie, I am stocked up on catfish once again. 

He is my main source, and why not? He brought in this 42 pounder!

I have already baked some in the oven with onion and lemon. (my favorite way to bake fish) So now on to frying some! 

Easy Fish Fry

• Fish... catfish, cut into nuggets
• Oil for frying
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 cup flour
• 1/2 cup yellow cornmeal

Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in the flour mixture and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats.

I didn't have any relish for the tartar sauce,

so I just left it out. It was still very tasty!

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

Tartar Sauce

1 cup mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced onion (optional)

1/4 teaspoon garlic powder

2 tablespoons lemon juice 

salt and pepper to taste

In a small bowl, mix ingredients together. Season to taste with salt and pepper.