Yesterday was the perfect day for a lazy day. I was taking a "rest day" from my NCLEX studying. For breakfast, we started out with waffles made with the waffle iron that I got for Christmas. With a little help from Aunt Jemima, we had delicious waffles! We learned, though, that next time, we'll share one instead of making one for each of us because they were huge!!
Rick and I spent most of the cold, rainy day on the couch watching the Travel Channel. Their programming was an afternoon of Food Paradise. With each episode, we talked about making whatever the subject was for dinner. First, it was hot dogs and then steaks and then hamburgers, and finally, we watched an episode on bar food. We contemplated making nachos (or heading up to Blues to get some of theirs), and then the show (Bar Food Paradise) did wings. We were sold! We haven't made wings in quite some time and minus the breading, that is Rick's area of expertise as I've never been a good fryer. We decided to do hot wings with Moore's Sauce and another batch with Parmesan and garlic. In addition to the wings, we came up with the idea to do some buffalo shrimp with a half pound of frozen shrimp that I had in the freezer. Much to our delight, everything turned out wonderfully!!! Here's what we did...
Moore's Buffalo Wing Sauce
For Parmesan wings
Grated Parmesan Cheese (from the container)
Place the chicken wings in a large bowl and cover them with milk. Let them soak for 20 minutes. Place half the wings in a large Ziplock bag and add flour. Shake the wings to coat them.
In a small bowel, mix 1/2 cup of flour and 1/2 cup of Parmesan cheese. Add garlic powder to the mixture and stir. Add the other half of the wings and the flour mix to another large Ziplock bag and shake to coat them.
Heat oil in a cast iron skillet over medium high heat. Once the oil has heated, add the regular wings first. Cook them for 10-12 minutes. The wings can either be covered with the oil, or they can be turned half way through to make sure that each side is a golden brown. Remove the wings from the oil and place them on a large plate that is covered with 3 paper towels.
Next, add the Parmesan wings to the oil and cook them for 10-12 minutes also. Remove them from the oil and place them on a separate large plate that is covered with 3 paper towels.
After they have cooled, take the regular wings and place them in another large Ziplock bag. Add Moore's Wing Sauce to the bag (the more you add, the hotter they will be). Toss the wings to coat.
1/2 pound shirmp (peeled and deveined)
Moore's Buffalo Wing Sauce
Place the shrimp in a small bowl and cover them with milk. Let them soak for 20 minutes (we had the wings and shrimp soaking at the same time).
Remove the shrimp from the milk and place them in a medium sized tupperware container. Add flour. Cover the tupperware and shake to coat the shrimp. Add the shrimp to heated vegetable oil and cook for 5 minutes. (We did them after the wings to prevent the chicken from tasting like shrimp, but in the future, we may cook them in a separate cast iron skillet) Remove the shrimp from the oil and place them on a large plate that is covered with 3 paper towels.
After the shrimp have cooled, place them into a medium sized Ziplock bag. Add Moore's Wing Sauce to the bag (the more you add, the hotter they will be). Toss the shrimp to coat.