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A Absolute Bath & Body Works fan who writes a blog for both men and women covering various topics including photography, gardening, cooking, arts and crafts .

Garden of Eatin' | Sweet Baby Ray's - Parmesan Garlic Chicken Wing Night

Wings aren't only for weekends!

Here are two of my favorite sauces for Chicken Wing Night!

Parmesan Cheese and Garlic and Buffalo Wing with Butter

I gathered up my supplies to start making sure I had everything on hand that I would need.

I love Sweet Baby Ray's Buffalo Wing Sauce. It is the only sauce I use when I make wings, and yes. I have tried many others. 

Perdue Chicken Wingettes are my only choice for wing night too.  I am not a fan at all of cutting chicken wings apart at the joint.  Gross. In Food Service at school, I was no fun.  I did what I needed to do but ugh, Yuck.  The first time I made wings I was so sick to my stomach after trying to get them apart I didn't want to eat.

I also grabbed minced garlic, Mazola Cooking Oil, and Parmesan Cheese. Parsley to garnish.

I begin by getting the Butter, Garlic, and Parsley simmering in a pan as I begin to clean, (wash well then lay on paper towels) then flour the wings. Simmer on the lowest heat. I don't really use measurements with the butter/garlic because it depends on my mood as to how much I am cooking at a time and how seasoned I want them to taste. 

The flour has a little salt and pepper added to it and nothing else. After coating all of the wingettes I place them on a plate.

Get the oil Hot! 

I cook six (6) wingettes at a time, usually for about five minutes on each side.  Back to the paper toweled plate to await the sauce.

In a warmed pan, I added a pat of butter and as much Sweet Baby Ray's Wing Sauce as I need to cover the wings.  When the butter is melted I add the wings and coat them completely.
I add the other fried wings to the butter/garlic/parsley mixture pan and coat them as well. As you plate these, sprinkle generously with Parmesan Cheese.
I sometimes serve these with a tossed salad or pasta as a side.
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Thursday, 22 March 2018
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