Fried Chicken Wings Dipped Twice, Oven-baked Mac-n-Cheese & Grilled Corn on the Cob
Season chicken to taste. Set aside.
In a bowl beat eggs and add in a splash or so of milk.
In another bowl add flour.
Dip chicken wings in egg and milk wash making sure every part of the wing gets covered.
Roll the chicken wings in flour.
Fill a deep frying pan (or wok) halfway with vegetable oil.
Heat the oil up until you hear it popping. If you have a thermometer, it should be about 350˚–375˚F.
Gently place wings in oil and cook over medium to medium high heat. Turn the chicken so that all sides are fried, about 5 or so minutes or until golden brown and crispy. You can also ladle oil over the sides of chicken that are exposed to the surface.
WARNING: Don't drop wings into the oil. The splash can cause burns.
Remove wings and put them on a plate covered with paper towels. The paper towels will help soak up excess grease.
Tonight's special will dipped twice for an extra thick crust and served with a side of honey for dipping.
2 1/2 TBL flour
2 cups shredded Cheddar
1/2 cup grated Parmesan
3 cups milk
1/4 cup butter
2 TBL butter
1/2 cup bread crumbs
Salt & Pepper
Dash of cayenne
Cook elbow macaroni, drained, and set aside.
In a saucepan, melt butter over medium heat. Stir in enough flour to make a sauce. Add milk to sauce slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Add the topping:
Melt butter in a skillet over medium heat. Add breadcrumbs, and brown. Spread over the macaroni and cheese and then sprinkle with salt and pepper and a bit of cayenne.
Bake at 350 degrees F for 30 minutes.
- Remove husk and silk (leave tip to use as a handle)
- Coat corn with butter and salt and paprika
- Put corn on the grill and close lid
- Cook for 15-20 minutes, turning every 5 minutes