Buffalo Chicken Wings

I can't believe I haven't posted this recipe here yet! This is our favorite wing recipe - the wings come out with crunchy outsides and juicy insides. The kids always get really excited when these are cooking! If you're not a fan of spicy buffalo sauce, make the wings and toss in whatever you like. My kids eat both them in both buffalo and barbecue sauces.

1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 lbs chicken wings
oil for deep frying
1/4 cup butter
1/4 cup Frank's hot sauce
dash ground black pepper
dash garlic powder

In a small bowl, mix together the flour, paprika, cayenne, and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them. Toss until chicken is completely coated. Cover and refrigerate for 60-90 minutes.

Heat oil in a deep fryer to 375 degrees. Fry coated wings for 10-15 minutes, or until parts of the wings start to turn brown. Remove and place wings in a large covered bowl. Fry in batches to not overcrowd the oil.

While wings are frying, combine the butter, hot sauce, black pepper, and garlic powder in a small saucepan over medium heat. Stir together and heat until butter is melted and mixture is well blended.

Pour hot sauce over the wings and toss in bowl (with lid on). Enjoy!

Fried Pickles

I'm addicted to fried pickles, especially during pregnancy, but it becomes an expensive eating habit when you have to go out for dinner to get them! This recipe gets my seal of approval, creating crispy dills with lots of flavor.

Ingredients:
8 oz. sour cream
1 pkg. Hidden Valley Ranch Dip dry mix
1 jar Clausen sandwich pickles
1/2 c. buttermilk ranch dressing
1 egg
1 c. flour
1/4 c. corn starch
1 1/2 c. panko bread crumbs

1. Combine half the dry dip mix with the sour cream and chill until ready to serve. Mix the remaining packet with the panko bread crumbs in a shallow dish (I use a pie plate).

2. Heat 1 in. oil in a large saute pan over med-high heat to 360 degrees.

3. Save 3/4 c. of the pickle juice, then drain and pat dry the pickles. Cut them in half if they are the long slices.

4. Whisk pickle juice, dressing, egg, flour, and cornstarch together until smooth.

5. Dip pickles into batter (letting excess drip off), then coat in panko mixture and drop into hot oil. Fry pickles in batches until golden, 2-3 min, then transfer to a paper towel lined plate.

6. Serve with ranch dip.