Chicken Wings

Deep fry wings. Place in Tupperware container, pour sauce over them, seal and shake. Experiment with the sauce. I like to use Gate’s Barbecue Sauce, but it can work with just about anything, like teriyaki sauce, wing sauces (there is like half an aisle of them at the grocery store), or mixtures of lots of different stuff. Serve with ranch or bleu cheese dressing.

Note:

This “recipe” represents well how I thought about cooking when this cookbook was first written in my new-ish note really adult days. But I put it here for posterity. If I made wings now, I’d be looking more at wanting to smoke them until they’re almost done, then air fry or deep fry, and toss with sauce. If I’m going BBQ sauce it would certainly be my own and this rub wouldn’t be too shabby to toss it with, either.