Quick and EASY Egg Salad

Easter means… Boiled and Dyed Eggs! Get Your Egg Salad On!

Boiled Eggs
Miracle Whip or Spin Blend Mayonnaise
LITTLE Squirt of Mustard
Good Sprinkle of Paprika
Few Drops to a Splash of Lemon Juice (100% Fridge Kind)
–
For Heat, I add:
Splash of Louisiana Hot Sauce or Tabasco
Cayenne Powder
Jalapeno, minced
Onion, minced

Other Optional Adds:
Celery, minced
Real Bacon Pieces
Sweet Red/Green Bell Peppers, minced

Mix all. Stuff Eggs (Deviled Eggs), Egg Salad Sandwiches… Or, Mix (I do with Heat options, Celery, Real Bacon Pieces). Top a Soft Shell with a Lil Shredded Mild Cheddar Cheese. Roll up, tucking in sides. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side. Sprinkle with a Little Garlic Powder (Or a LITTLE Garlic Salt). Eat, or place in fridge for later Cooler eating!

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Tay’s Loaded Taters

Potatoes, halved and center scooped out
Tay’s Chick Rub – BEST Season/Rub!
Extra Virgin Olive Oil
–
Potato Centers
2 oz Cream Cheese
Dried Chives (To taste)
REAL Bacon Pieces (To taste)
Shredded Cheddar Cheese (To taste)
A lil Milk (Very little just enough to blend) or Sour Cream.

For a Quicky: I stab my Potatoes, cover, microwave about 3-4 minutes. Halve (Or cook to your liking (Bake, etc.). Then, halve.). Scoop out desired amount of centers (Careful, hot!). I Oil both sides of Potato halves. I sprinkle both sides of Potato Halves with Tay’s Chick Rub.
In a blender, blend centers with rest of ingredients. Top onto Potatoes. Bake uncovered til done. Mine cook pretty fast, due to Microwaving Technique.

Tay’s Pizza Sticks

Egg Rolls, halved
Garlic Powder
Grated Parmesan (Store shelf kind)
–
About handful, or so, Shredd.Cheese (We use Moz. and/or Chedd.)
Turkey Pepperoni, to taste
REAL Bacon Bits/Pieces, to taste
Sprinkle Dried Parsley
Sprinkle Dried Oregano
1-2T Onions

In Blender, blend Bottom 6 Ingredients. I halve Egg Rolls (To make sticks). Top a line, kinda pressing compact, rub edges with Water. Roll, sealing edges. Butter Flavor Cooking Spray Skillet. Heat. Add Sticks, brown all sides. Add to plate, sprinkle both sides with Garlic Powder and Parmesan. Serve with heated Spaghetti Sauce to dip.

Notes: TOPPING Ingredients are Optional. Ideas (1-2T): Black Olives, Sauerkraut, Bell Peppers, Meats (Chicken, Sausage, Turkey Kielbasa, Shrimp, etc), Dipping Sauce (Alfredo, etc.), Banana Peppers, Tomatoes, etc. 

REPOST – The Cheesin Hot Headed Pigs (Tay’s Jalapeno Bacon Cheesy Sticks)

I’ve been doing these for years. First starting with Making Pizza Roll types with Wontons. With shortly after deciding sticks were EASIER to make. I know this is a repost, but, I haven’t updated old post with a new photo, so Here it is.

Egg Roll Wraps, halved
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1c Shredd. Mozzarella  Cheese
1/2c Mont. Jack Cheese
1/4c Queso Blanco
1T Grated Parmesan Cheese (Store shelf kind)
2T REAL BACON PIECES
1.5T Jalapeno, deseed, minced
2T Green Onions
1/4tsp Pepper
1/2tsp McCormick’s Brick Oven Seasoning (Optional)
1tsp Dried Parsley
1/4tsp Garlic Powder
1/4tsp Onion Powder

Blend all, except Egg Roll Wraps (Derr!). Cut Egg Roll Wraps in HALF!!! Spoon a line (About cheese stick size) onto Egg Rolls. Roll. Fold in Sides. Fry in Coconut Oil. Place on plate lined with Paper Towels. Sprinkle with Garlic Powder.
Dip in Ranch, Salsa + Sour Cream, Spaghetti Sauce, endless options.

COOKING OPTION: Baking is an Option. Or, Butter Flavor Cooking Spray Skillet and Brown Each side. Baking or Frying is best! If skipping McCormick’s Brick Oven, try 1/8tsp Sea Salt.

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REPOST – Popeye Stick Em Ups (Tay’s Cheesy Spinach Sticks)

I’ve been doing these for years. First starting with Making Pizza Roll types with Wontons. With shortly after deciding sticks were EASIER to make. I know this is a repost, but, I haven’t updated old post with a new photo, so Here it is.

1/2 UP TO 1 pkg. Frozen Spinach (Fresh works!)
1/2tsp Olive Oil
1/4tsp + 1/8tsp Sea Salt
1tsp Dried Parsley
1tsp Garlic Powder
1/4tsp Onion Powder
1.5T Green Onions
–
1 can White Beans, drained, mashed some
1/3c Queso Blanco
1c Shredded Moz. Cheese (Or mix of Mont. Jack + Moz.)
4T Grated Parmesan Cheese (Store shelf kind)
2T Sour Cream OR Milk
–
Egg Rolls, HALVED
Coconut Oil (For Frying)
Sprinkle Garlic Powder

Cook/Saute Spinach, Salt, Parsley, Garlic, Grn. Onions, and Meat (If using) in Oil.
In blender, Rough BLEND: Beans, Queso, Cheeses, Milk/Sour Cream. Add Cheese Mix to Spinach. Cook a few minutes, to blend flavors.
CUT EGG ROLLS IN HALF (Important). Add a thin line of Spinach Mix to Egg Rolls. Roll, folding in edges at end..
Fry in Coconut Oil. Set on paper towel, sprinkle LIGHTLY with SMALL pinch Garlic Powder (Or Garlic Salt-LITTLE).
Serve with Salsa, Spaghetti Sauce. Or Tay’s Jalapeno White Sauce+Salsa.

Notes: Optionals: Meat (I skip!): 1/4lb: Sausage, Turkey Kielbasa, Chorizo, Chicken, or Seasoned Shrimp (Cut up/mince all to fit!)
Others (I skip!): 1/4c-1/2c Sweet Bell Peppers, Corn, Olives, Onions, Jalapeno, Tomatoes, etc. (All minced to fit)
COOKING Option: Butter Spray Skillet, Brown Each Side.

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Wasabi Ranch Spread

On accident, I created this. I thought I was making more Wasabi Orange Pinwheels. But, didn’t realize we devoured all of the Chicken! So, I had to use what we had on hand, trying to think what would be tasty with Wasabi, yet make for a tasty Pinwheel. So, thus this…

2 oz. Fat Free Cream Cheese
1.5 tsp Kikkoman Wasabi Sauce
UP TO 1 tsp WISHBONE Ranch Dressing PKT.
About 1tsp Green Onions (Optional)

Soften Cream Cheese. Mix in Wasabi. Mix in Ranch Seasoning and Scallions.
Use on Bagel Sandwiches. On Pinwheels with Smoked Ham or Turkey, Shredd. Cheese, and Tomatoes. On Chicken Sandwiches. Wraps. With Crab/Fish. Etc. MANY USES!!!
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Tay’s Sweet N Spicy Salsa (Jalapeno!)

This Salsa is AMAZINGLY DELICIOUS! Tacos, Chips, Right Out of the Jar… Doesn’t matter. This is your PERFECT FIT for every Salsa need!

4c Tomatoes *See notes
3c Jalapeno, deseeded/gutted
1c Onions
1-1.5c Bell Pepper ( I use 1/2c Grn + 1c Sweet Mini Bells)
4 LARGE Garlic Cloves, minced
1c Apple Cider Vinegar
1/2 of 6oz. can Tomato Paste
2tsp Pickling Salt
3-4T White Sugar (I used 3T!)
2tsp dried Oregano
2tsp dried Cilantro
1/2tsp Cumin
1.5T Paprika
1T Coriander
–
Optional: Per jar, 1/2 Cayenne (Deseeded) OR 1/4tsp Jalapeno Seeds

Makes 3 jars.
Either, Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5-10min. Then, uncovered rest of way. Serve for Parties… Or:
Tay’s prep:
Bring water to boil. Boil whole Tomatoes for about 30seconds. Remove and place, immediately, into COLD COLD water. Skin should just come right off.
Chop up tomatoes. I cut onto plate, lifted tomatoes with fingers, then place into salsa cooking pot… Ridding of excess tomato juices.
Bring above ingredients to a boil. Then, simmer 30 minutes, covering first 5 -10min. Then, uncovered rest of way.
In clean jars (Wash and boil jars/lids/seals, set on paper towel. DRY all completely), fill to about an inch below top of jars. Place on seal, then twist on rings. Not too, too tight. Just firm enough.
Bring water bath to boil. Boil in water bath for 12-14minutes. Shut off heat, and leave for about 5min. Place on paper towels for a minute or 2, checking they are twisted snug, not tight, but snug (Careful, it’s hot!). Then, turn upside down and keep them upside down til cool. (Upside down tip was given to me by a Farmer at Fleet Farm. Says it ensured his sealing, Update… Since this method, it’s been 100% sealing thus far!).

*Notes: I used a variety of types of tomatoes from the garden. Even a few
Yellow Tomatoes! You can lessen sweetness by lessening to 3T of Sugar. TO UP HEAT… Add a half of Cayenne Pepper,  halfed long way. OR, Jalapeno Seeds (I do 1/4tsp Seeds per jar). Just add either to jar prior to pouring cooked salsa in.
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My husband likes his extra spicy. Cuts sugar to 2.5T. Adds to each jar: Sliver of Ghost Pepper and adds 1/4tsp Jalapeno Seed and 1/4tsp, or so, of Red Pepper Flakes.

Sweet N Feisties (Sweet Potatoes stuffed with Chipotle Black Beans)

Considered VEGAN and VEGETARIAN from PETA. Still, us Meat Lovers give this a THUMBS UP. A Keeper! 

2 Sweet Potatoes, quartered
1.5T EVOO
1.5T Parsley
1.5T Grated Parmesan Cheese
1/2tsp Garlic Powder
1/4tsp Sea Salt
1/4tsp Pepper

Stab Potatoes on each side about 4, or so, stabs. Microwave, COVERED, for about 4-5 minutes.
Quarter Potatoes (Careful, they’re hot)… I halve long way, then halve those.
Toss with Seasons above (I did in ziploc bag.). Allow to set while you prep Black Bean Topper.
Cut out some of center. I used knife and cut outward going inward, making triangle-type shaped cuts. Use spoon to pop out. Discard those.
Place into Butter Flavor Cooking Sprayed Baking Dish. Fill with Topper Recipe BELOW. Bake in preheated oven, at 450, for about 30-35 minutes, or til potatoes are done.

Chipotle Black Bean Topper:
1 can Chili Seasoned Black Beans, drained
2T  canned Chipotle in Adobo, minced
3T Red Onions, chopped small
1tsp Lime Juice (Fridge concentrate kind)
1c Shredded Cheddar Cheese

Mix in Bowl. Add to Potatoes.
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Buffalo Chicks (Buffalo Chicken Bites)

Sauce can also be used on Legs and Wings!!!

1 lb., or so, Frozen Chicken Breasts
2.5tsp Corner Market’s Sweet Pepper & Onion Seasoning *See Notes
— Throw Chicken into ziploc bag. Add season and allow to thaw, marinading.
–
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten
Batter Mixture:
2/3 TO 1c Cornstarch
1/2 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8 tsp Sea Salt
1/2 tsp Onion Powder
1/2 tsp Paprika
Sauce:
1/2c Louisiana Hot Sauce
2T Butter (I used Salted)
1T Honey

Preaheat oven 350. Thaw chicken with Sweet Pepper and Onion Seasoning *See Notes. Cut chicken into pieces. Mix batter ingredients, lightly toss chicken. Beat eggs, pour over. Lightly toss. Heat oil in skillet. Brown chicken. Place into baking dish. Evenly spread sauce. LIGHTLY toss. Bake 15minutes, LIGHTLY toss. Bake another 15minutes.
Notes: Corner Market’s Sweet Pepper and Onion Season was found at Fleet Farm. Has a sweet taste.
Also check out our others: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

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BBQ Chicks (BBQ Chicken Bites)

BBQ Sauce:
3/4c BBQ (I used a good Hickory)
1T Honey
2tsp Brown Sugar
1/4tsp Ginger
1/8tsp Garlic Powder
1/8tsp Pepper
1/16tsp Chili powder
1/8tsp Red Pepper Flakes

Premake sauce earlier, set in fridge. Place 3-4 frozen chicken breasts in a bag with few squirts of Fresh Lemon Juice. Marinade til thawed and ready to cook.
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1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten
–
Batter Mixture:
1c Cornstarch (You could probably get away with less)
1/2tsp Garlic Powder
Up to 1/4tsp Course Black Pepper
Good pinch of Sea Salt
1/2tsp Onion Powder
1/2tsp Paprika

Preheat oven 350. Cut chicken into 1 inch cubes. Pour the starch over the chicken and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered chicken. (I find this easier than dipping them into the egg and losing most batter on my fingers.)
Heat oil in large skillet. Cook chicken until browned. Place in baking dish. Pour BBQ Sauce evenly over chicken. Bake at 350 for 15 minutes. Turn chicken, bake for 10-15 more minutes.
Also check out our others: Buffalo Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

Served 6-7. “About” 281-334 Calories/Serving. Serve on side of pizza. Or rice.

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Lemony Snickets Chicks (Lemon Chicken Bites)

Lemon Sauce:
1/2c Powdered Sugar (Confectioners Sugar)
1/4tsp Garlic Powder
1/8c+1T Fresh Lemon Juice (More to taste)
1/4tsp Fresh Lemon Zest
2T Honey
1/2c Hot Water
1 Chicken Broth Cube (Crushed added to hot water)
1tsp Rice Vinegar
1/16tsp Ginger
Premake sauce earlier, set in fridge. Place 3-4 frozen chicken breasts in a bag with few squirts of Fresh Lemon Juice and splash of Soy Sauce. Marinade til thaw.
–
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2 Eggs, Beaten
–
Batter Mixture:
1c Cornstarch (You could probably get away with less)
1/2tsp Garlic Powder
Up to 1/4tsp Course Black Pepper
Good pinch of Sea Salt
1/2tsp Onion Powder
1/4tsp Paprika

Preheat oven 350. Cut chicken into 1 inch cubes. Pour the starch over the chicken and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered chicken. Lightly toss. (I find this easier than dipping them into the egg and losing most batter on my fingers.)
Heat oil in large skillet. Cook chicken until browned. Place in baking dish. SQUIRT with Fresh Lemon Juice. Pour lemon sauce evenly over chicken. Bake at 350 for 15 minutes. Turn chicken, bake for 15 more minutes. Squirt with a little more Fresh Lemon Juice. Allow to set and thicken some. Serve with 2.5c rice, cooked in Chicken Broth, pinch of sea salt, and mixed with 1c frozen Peas.
Also check out our others: BBQ Chicks, Buffalo Chicks, Sweet N Sour Chicks MORE CHICKS TO COME!!! Check back!!!

Healthier Version (Skipping deep fry coating): Make sauce, skipping powder sugar and adding a little more honey and a LITTLE sugar (To taste)- To sweeten. Cook chicken in A LITTLE EVOO (Or butter flavored cooking spray). Add in sauce, stirring, til thickened… OR: Fry in LITTLE EVOO, add to baking pan with sauce, then bake 350 15minutes. Toss, bake 15more minutes.

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Chicken of the Sea Salad (Tuna Salad)

Tuna Salad:
FOR SAUCE:
I used a lil more than 1/2 jar Miracle Whip
1tsp TO 1+1/4tsp Lawry’s Seasonal Salt
1/4-1/2tsp Paprika
1-1.5T Dill Pickle Juice from pickle jar. *SEE NOTES
1/8 tsp Onion Powder
MIX ABOVE INGREDIENTS Then set on top:
1.5c Shredd. Cheddar Cheese (Save some for topping presentation- 1/2c)
1c Frozen Peas
Add later:
About 2c uncooked Macaroni Noodles, cooked hour before eating
2 cans Tuna, drained (1 hr. prior to eating. KEEP IN CANS TIL THEN!)

I premade sauce morning of use. Keep in fridge. About 1.5 hour prior to eating, cook noodles. Rinse noodles in cold water, drain well. Mix together sauce with tuna (Drained). EYEBALL adding noodles into sauce, to consistency desired. Toss rest of noodles. I always have it a little saucy, as it’ll sit an hour and absorb some. Top with rest of cheese. Place into fridge.
*NOTES: I didn’t have pickle juice from the jar, what we usually use, so improvised with vinegar and dill. 1/2 tsp Dill Weed and 2 tsp White Vinegar. Works very well in a pinch. Just allow the sauce to sit and marinade at least a few hours, prior to adding it to noodles.

Recipe for Chicken Pictured Above:
Frozen Legs
Favorite BBQ Season Pkt. (Marinade- Grill Mates Texas BBQ kind!)
Favorite BBQ Sauce

Add legs to plastic bag, add in seasoning, allow to thaw- Mixing around. Grill legs. Close to being done, smoother with BBQ sauce, flip and repeat on other side. Allow each side to thicken. Serve.

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Down wit da Rappers (Tay’s FAMOUS Taco Wraps)

2 lb. Ground Beef (Season w/: Garlic Pwdr., Onion Pwdr., Pepper, Paprika, Cayenne)
2 Taco Season Pkt. + HALF the Water they call for
2 cans Basil/Oregano/Garlic Tomatoes (Drain, RESERVE JUICE!)
1/3-1/2 can Small Black Olives, drained, chopped
1/2c Mild Salsa
16 oz. Cream Cheese
1/4c Sour Cream
Small handful Chives or Green Onions (I used Green Onions)
Shredd. Chedd. Cheese
Soft Shells

First off, drain Tomatoes INTO a bowl (RESERVE DRAINED JUICE) and RESERVE 1/2tsp Taco Season Pkt.!!! Set both aside.
 –MEAT MIXTURE: Brown Meat. I season as I cook with a good dash or two of: Garlic Powder, Onion Powder, Pepper, Paprika, and a dash of Cayenne Powder. Drain excess Grease. Then, add in: RESERVED TOMATO JUICE (NOT THE TOMATOES- Just drained juice), 1/2c Salsa, Taco Season Pkt. (MINUS the 1/2tsp), Half Water Taco Pkts call for. Simmer, til thick.
 –CREAM CHEESE MIXTURE: In bowl, SLIGHTLY SOFTEN (Not melt) Cream Cheese. Add in Sour Cream and reserved 1/2tsp Taco Season, mix. Add in Green Onions and Olives, mix well.
 –WRAPS: Spread a thin layer of Cream Cheese Mixture all over Soft Shell. Spoon on a line of Beef Mixture. Top the Beef with Tomatoes (I cut up small). Sprinkle a little Cheese down the line, then, a LITTLE more all around Shell. Roll snug. Wrap in Foil (I’ve used sandwich bags on each side in a pinch), give a slight squeeze.
Keep in fridge til serving time. I usually make them the night before events. Cream Cheese needs time to harden some in fridge. About a few hours, at least.
 –For Serving: Cut to few inches. Then, SLIGHTLY microwave til slightly warmed. NOT TOO MUCH, tho! Or it’ll be a big mess. Tasty cold, too.

Easily make these HEALTHIER using Turkey/Chicken meat, light or fat free Sour Cream and Cream Cheese.
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Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)

4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
Rice:
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.

Sweet N Sour Chicks (Sweet N Sour Chicken) and Stir Fried Rice

Sweet N Sour Sauce:
1c powdered sugar (Confectioners’ sugar)
4 TBSP Ketchup
1/2 cup White Distilled Vinegar
1 TBSP Soy Sauce
1/2 tsp Garlic Powder
1/8 tsp Sea Salt
***TO ADD SPICINESS, which we LOVE this version:
1 tsp Sriracha Sauce (Other hot sauces may alter taste)
1/4 to 1/2 tsp Hot Red Pepper Flakes

Batter Mixture:
1 cup cornstarch
1/2 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
Good pinch of Sea Salt
1/2 tsp Onion Powder
1/2 tsp Paprika

4 Chicken Breasts
2 eggs, beaten
1/3 cup vegetable oil

Preheat oven 350. Cut chicken into 1 inch cubes. Pour the starch over the chicken and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered chicken. I find this easier than dipping them into the egg and losing most batter on my fingers.
Heat oil in large skillet. Cook chicken until browned on each side. Place in baking dish.
Mix ingredients of sauce. Whisk until smooth (I make earlier, let flavors combine some.). Pour evenly over chicken.
Bake at 350 for 15 minutes. Turn chicken, bake for 15 more minutes.
Also check out our others: BBQ Chicks, Buffalo Chicks, Lemony Snickets Chicks MORE CHICKS TO COME!!! Check back!!!

Stir Fried Rice:
4 cups Rice, already prepared and cooked. Instead of water, use chicken broth to cook rice with! Broth cubes works.
½lb. boneless, no skin Chicken Breasts, cooked. Or shrimp, cooked. Or both. I just boil chicken. Or cook shrimp in pan. Or leave out as we did in photo.
3 T Sesame Oil + 1/8 tsp
2 cloves Garlic, minced
1/2 cup to 3/4 cup Onion, chopped
3/4 to 1 cup Carrots
3/4 to 1 cup Peas
2 Eggs
1/3 c soy sauce
Heat sesame oil on medium heat. Add onion, garlic, peas, carrots. Stir fry until tender. Scramble eggs, mixing throughout vegetables. Add rice, chicken/shrimp, and soy sauce to pan. Stir in soy sauce and remove from heat. Drizzle 1/8 tsp Sesame oil over (Optional).
Mix. Serve

White Bear Hot Honey Flaps (Chicken Wings)

2lbs Wings
Constarch (Enough to toss, about a cup)
2 eggs, beaten
1 tsp Garlic Powder
1/2 tsp Course Pepper
1/2 tsp Onion Powder
1/2 tsp Paprika
Sprinkle of Sea Salt
Vegetable Oil
1 cup Honey
1/2 cup Butter, melted
1/2 cup FRANKS HOT SAUCE
1/2 OR 1 tsp Cayenne Pepper (We use 1tsp)
1 tsp Sriracha Hot Sauce

PREHEAT OVEN 350. I like to take my frozen wings and let them thaw tossing with squirts of lemon juice, sprinkle of cayenne powder. With this recipe, HALF the honey (1/2cup), as well. Or let them marinade for AT LEAST 30minutes.
Heat oil. Mix together Batter recipe: Garlic Pwdr, Pepper, Onion Pwdr, Paprika, Sea Salt, and cornstarch.
IN A SEPERATE BOWL mix together Hot Sauce recipe: 1/2 cup Honey, 1/2 cup Butter, 1/2 cup Franks Hot Sauce, 1/2-1 tsp Cayenne, 1 tsp Sriracha.
Beat eggs in SEPERATE BOWL.
Toss Wings with Cornstarch Mixture to coat. What I do is pour the starch over the wings and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered wings. Then place in oil 1 by 1. (I find this easier than Dipping them into the egg and losing most batter on my fingers.) Fry in oil til browned on each side. Place in baking pan, distribute Hot Sauce Mixture over chicken evenly. Bake 350 for about 15-20 minutes, until cooked. Get that extra sauce in pan all over those wings, carefully. Allow to rest a few minutes. Get wet napkins ready. Eat.