#extra large drummettes

[mumblelard]

i have only seen one frog all summer but i have eaten three whole watermelons

my son saw a hellbender salamander in the mountains last week. it was near a swimming hole that we have been going to since i was just a kid, their whole lives, and in all that time, we have only seen hellbenders twice before

bought this polaroid at an estate sale yesterday. based on what i could see in her house, she was a graphic designer who worked on product packaging, her nickname was bunny, and she loved her cats. thank you bunny

last summer everybody was talking about the joro spider invasion, but i think something around here figured out how to eat them, because there are a lot fewer of them and the ones i do see are a lot smaller

noticed a latent pet peeve this week and the act of naming it has baader-meinhofed it all over the damn place. stupid apophenia

i went to the store to buy a whole chicken to roast and i came home with a ten pound bag of chicken legs and i have no one to blame but myself

on wednesday, i partially remembered, eventually refound, and finally rewatched this sad-funny-sad german movie, in the aisles (2018), about the night employees at a kind of german costco outside of leipzig. in the mumbleworld, cinematic forklift driving scenes are way more popular than car chases

[blue23cub]

Part 1: For tonight I'm making chicken wings 2 ways! "Raw Honey Lemon Pepper" & " Zesty Texas Pablano" - These wings are great to make in advance. You can even freeze them with the marinade and pull out as needed. Portion wise they are a great size to eat a couple for dinner or pack for a lunch 😉 - I'm making these for a movie night with friends. Some people may say that honey is not a good option for us but the health benefits for Raw honey are amazing and with the amount that we are using for the marinade is a very small amount when it comes down to servings. For Ingredients: 3 lbs of chicken wings ( I bought Wingettes & Drummettes to make sure portions were good but you can get regular wings). For the #HLPWings 🍋🍯🍗: 4 TBL spoons extra virgin olive oil, 1 TBL spoon Can't Believe Not Butter, 1 1/2 TBL spoons raw honey, 1/4 medium white onion chopped, 1 tsp minced garlic, 1 lemon zested & juiced and chop peel ( reserve 1 TBL spoon zest for other marinade), 2 1/2 TBL spoons No Salt Fiesta Brand Lemon Pepper, 1 tsp onion and garlic powder and 1 tsp paprika. For the #ZTPWings 🌶️🇨🇱🍗: 4 TBL spoons extra virgin olive oil, 1 TBL spoon Can't Believe Not Butter, 2 sections each of roasted Pablano & Bell pepper diced, 1 green onion chopped, 2 tsp dried cilantro, 1 tsp minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp onion and garlic powder, 2 TBL spoons no Salt Fiesta Fajita seasoning, 1 TBL spoon lemon zest and 2 1/2 TBL spoon lime juice. Directions: Sprinkle chicken with Kosher Salt and Mixed cracked pepper, pour the ingredients for each marinade into a large gallon ziplock bag, mix, add chicken giving a good shake to cover. Also make sure to remove excess air and fold over to keep the marinade on the chicken. Marinade for at least 2 hours and flip bag half way through. Notice we are limiting the salt but still adding lots of flavor and by using kosher salt we don't have to use as much. Part 2: "Bringing It Together" will be posted later this evening. #VGSCooking 👨‍🍳 #FoodPorn 😈💦 #ChefCub 🐻🔪 #HomeCooking 🍽️ Follow my food blog for more Recipes, Ideas and thanks for your support! https://www.facebook.com/Life-After-Bariatric-Surgery-Delicious-Food-38997328

[chris-mukkah]

One-Pot Sticky Chicken Wings

This comes from Andrew Zimmern, host of "Bizarre Foods" and sometimes on the Food Network! http://www.foxnews.com/recipe/andrew-zimmern-recipe-one-pot-sticky-chicken-wings.html

(As a heads up, the link no longer works, the recipe may have been moved elsewhere)

Ingredients: * Optional (extra ingredients I added) 3 lbs. chicken wings, wing tips removed and wings cut into 2 pieces (drumettes and wingettes) 2 Tbsps. minced fresh ginger 4 small dried red chiles (cut down to 2, it was spicy enough!) 2 whole star anise One 3-inch cinnamon stick ⅓ cup soy sauce ⅓ cup sake 3 Tbsps. oyster sauce 3 Tbsps. mirin (rice wine vinegar) 3 Tbsps. sugar ⅓ cup water 2 scallions, thinly sliced Lime wedges (for serving) * 3 garlic cloves, crushed * black and regular sesame seeds, 1/2 tsp each Instructions: In a wide non-stick pot or a very large skillet, cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the soy sauce, sake, oyster sauce, mirin, sugar and ⅓ cup of water, and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve with lime wedges. ---------------------------------------------------------------------- And now for my take :B While Mr. Zimmern says this recipe is "Easy", I can assure you, this is a bit more complicated. You should, actually, keep your large saucepan/wok at HIGH to successfully brown the wings, and also have a few paper plates with paper towels to drain the extra fat. Moreso, I was dealing with (somewhat) thawed-out drummettes/wings - so, even with a good bit of rinsing and drying, the first batch that I had cooked had too much water....so I was really poaching the wings instead of frying them. But, once you drain the extra liquids, then frying is a lot easier! (maybe 'dry' them out a bit more by using the baking soda trick from the Korean chicken wings I did? Might have to look into that for next time) Save the scallions until the end of cooking, they'll have more punch that way. Cooking time was -supposed- to be 40 minutes; no, they took more like one hour and 15 minutes because they were recently thawed out (some of the pieces, at first glance, were still undercooked - so I made sure to cook them a bit more) Other than that, though, they came out rather good and the lime squeeze cuts down on the saltiness! Skip the water, I did not add that in and quite frankly you really don't need it (I was dealing with enough water as it was already!) Enjoy!