Now that summer is finally here, I find myself plotting and planning weekends that my teenage boys will certainly whine and grumble over. Summer festivals and rodeos. Days spent at the beach and by the pool. Weekend jaunts to destinations yet unknown. Hours and hours and hours in the car exploring new places that we’ve never been. After all, we live in a huge province that is dotted with lakes and rivers and small towns just begging to be discovered.
However, I will probably end up doing most of these things without the kids in tow. They are now at the age where they’d rather be with their friends than their parents. Whaaaat? I know! I’m shocked. And if I’m being totally honest, I’m secretly a little relieved.
I’m sure it will be a total hardship to meander through a new town at my own pace or visit an independent lakeside gift shop without being rushed to leave. How will I ever manage to spend hours in the car alone with just my music and my own thoughts for company? And to stop at a neck of the woods family restaurant and not have to share my chicken wings with anyone? I’m not sure life is worth living.
For a little extra kick, whisk 1 teaspoon of your favorite hot sauce directly to the egg/milk mixture.
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon ground mustard
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
3 tablespoons milk
35 - 40 chicken wings and drumettes
vegetable oil, for frying
In a bowl, whisk together the flour, salt, black pepper, ground mustard, cayenne pepper, oregano, and garlic powder. Set aside.
In a separate bowl, whisk together the eggs and milk. Set aside.
Begin by dipping the chicken pieces into the flour mixture, then into the egg mixture and then back into the flour mixture until coated. Shake off any excess flour. Set the chicken pieces on a baking sheet and continue until all the chicken pieces are coated.
Pour the vegetable oil into a high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat oil to 375 F. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5 – 7 minutes. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
Carefully drop the chicken pieces, 4 to 5 pieces at a time, into the hot oil and fry for 6 to 7 minutes until browned and cooked through, turning once. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain slightly before serving. Toss or dip the wings and drumettes into your favorite sauce, or eat them naked.
Onion rings are a tasty side dish on their own, or serve them up on top of burgers and steaks! Experiment with different flavors of beer from pale ale to stout.
3 Vidalia onions
1-1/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/4 cup corn starch
1 can (8 oz) beer
Canola or vegetable oil, for frying
Peel each onion and slice into 1/4" to 1/2" thick rings. Add the sliced onions to a bowl. Fill the bowl with cold water and let the onions sit submerged for 20 minutes. Drain the water and set the onion slices on a paper towel to air dry.
Prepare your oil for frying by pouring it into a medium-sized, high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat the oil to 375 degrees. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5 – 7 minutes. Test your oil temperature with a small portion of batter. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.
In a bowl, whisk together the flour, salt, pepper, cayenne pepper, and corn starch. Add the entire can of beer and whisk to combine.
To begin, dip 4 - 5 onion rings into the batter, shake off some of the excess batter then carefully drop the rings into the hot oil. Fry on each side for 2 - 3 minutes, or until golden brown. Remove the rings and place on a paper towel to drain slightly.
To Freeze Onion Rings
Once the fried onion rings have cooled completely, line the rings in a single layer on baking sheets and freeze. Once frozen, transfer the rings to freezer safe bags.
To Reheat Frozen Onion Rings
Preheat the oven to 400 F.
Line the onion rings in a single layer on baking sheets. Bake for 10 minutes, turning once.