Archive for the 'Chicken' Category

Recipe: BBQ Chicken, Beans and Salad

|September 7, 2013|read comments (0)
Author: Mama's Kitchen

Oh so simple!

I love bbq chicken!  And when you make it in the oven it is just fall-off-the bone goodness!

The little guy had his year-end picnic a couple weeks ago and they had a local BBQ place (BW's BBQ) do the chickens.  Well – to me – you go to a chicken barbecue and you see them making the chickens, basting/mopping them, etc.  Well it smelled good – but that was about it.

What ever happened to the days you went to a chicken barbecue, got a half chicken on a plate and they passed salads of all sorts around for you to help yourself to?  And the salads were GOOD!

After the chicken was cooked it was placed in a styrofoam container with a scoop of coleslaw and a scoop of potato salad.  (just gotta love portion control!) Plopped a plastic bag with a plastic fork and knife, one thin paper napkin, and a wet one to clean your hands when you were done.

Where would you like me to start?

I'll start with the chicken – dry – no flavor – apparently they use a rub which burns on the grill and that was the only taste there was to the chicken.  You got to eat charcoal flavored skin and the meat on the chicken had absolutely NO FLAVOR WHATSOEVER. Talk about dryness!  You had to choke it down!

Moving over to the potato salad – made with those frozen diced potatoes – card board tasting – disappointing.  Sure as hell doesn't compare to homemade!

Coleslaw – certainly nothing worth writing about.

Well none of us could finish it – not because it of the size (I think elementary school lunches have more to them!) but because of the taste.

I don't know about you – but I love a good barbecued chicken that has that fall-off-the- bone goodness and is finger-licking good!

Certainly not worth the $12 per person we all paid!

Hell – if it was good – I would have paid more than that!

And being such a bbq chicken nut – I just decided to make a simple dinner to satisfy that fall-off-the-bone, finger lickin' good bbq chicken.

Just oven baked, served with pork and beans and a nice refreshing salad with a simple and tasty homemade oil/vinegar vinaigrette.  Oh so good – and flavorful! 



We had a hard time getting the chicken in the dish before it fell off the bones!


Served with egg dinner rolls…………..


Recipe: Buffalo Chicken Wings??

|November 9, 2011|read comments (0)
Author: Mama's Kitchen

The City of Buffalo is the "CHICKEN WING CAPITAL OF THE WORLD" – and they have an annual festival each year.

Vendors from all over the states set up stands and sell their versions of the Buffalo Chicken Wing as well as every probable combination of spices and or sauces to saturate their wings.

Face it – there is only ONE Original Buffalo Wing recipe which originated at The Anchor Bar in Buffalo.  It was something Theresa put together at the last minute and it was a huge success.  NO ONE will ever be able to duplicate that recipe.

Of course, there are other places that also have good wings – but there is only one Original Buffalo Chicken Wing recipe – and no matter what you read in the paper or on line – you won't get that recipe.

But indulging in a plate of sloppy wings is comething that everyone is doing these days.

And these wings have traveled around the world.  The Wing Festival draws people from all over the world – that is how popular it is.  They sell tons and tons of wings – and when the festival is here – you can't find wings anywhere – it seems like everyone stocks up on them because when the festival runs low – they hit all the stores for wings!

We enjoy wings – and I've got so many different sauces that I use on my wings that I should open my own wing place.  When I first introduced MY wings (my recipe not anyone else's) at the deli we sold over 100 pounds of wings in 15 minutes.  Mostly by word of mouth from those that had enjoyed my wings.  Word traveled fast – and I had offers from other restaurants, etc., but I stayed where I was.  So I do know that I make a damn good wing.

I don't do as much catering as I used to – just for a few friends – and they always ask for at least one of my wings recipes to be included.

And of course, chicken wings mean football season as well.  I am probably the biggest Buffalo Bills fan ever (thanks to my dad who got me into it at a very young age) and I'm now the official arm chair quarterback – taking over dad's position.  You cannot be an armchair quarterback without a  plate of delicious wings just slathered with some great sauce!  It's just not possible.  Just make sure you have tons of napkins!

Tailgating is a big thing here too.  I love tailgating – it's just as much fun as the game itself.  And if I am not tailgating at the stadium – I can tailgate right here at home.  During the nice months of spring, summer and fall, our garage is fixed up like a sitting room – the walls are all finished, rug on the floor, screen doors to keep the bugs out, and I can cook out there.  For grilling – just roll the grill out the door.  So I will tailgate anywhere!

One thing about my wings though – if you come to my house for wings you have a good chance of not getting a traditional wing part.  I prefer to make "flappers" – which is fresh wings with the tips cut off and not separated into a drummie and a splitter.  Don't ask me why – but that is what we call the part of the wing that breaks in half – or should I say – splits in half.

Well I made flappers to enjoy during the games.  Mind you – I make so many different kinds.



These are my Parmesan Flappers –

Combine homemade dry bread crumbs with seasonings – grated Parmesan cheese, some Kosher salt, parsley, fresh ground black pepper, onion powder, garlic powder – mix well – dip cleaned flappers coating both sides.

Place in oiled baking dish with just a bit of water; cover and bake at 350* F. until done.

Served with homemade bread balls (just roll some homemade bread dough into small balls) that were rolled in grated Parmesan cheese that was seasoned with a bit of Kosher salt, fresh ground black pepper, parsley, garlic and onion powder before baking on a greased baking sheet.

Made a nice chunky tomato/marinara sauce for dipping – served hot!

Of course these wings are not very sloppy – so to satisfy the sloppiness urge, for the next game it was one of my Honey-BBQ Flappers –

After cleaning flappers and removing tips, place in a bowl and drizzle with olive oil.  Season with Kosher salt, fresh ground black pepper, garlic powder, onion powder, and parsley.  Place in lightly oiled baking dish with a bit of water, cover and bake at 350* F. till done.

Meanwhile I made my BBQ sauce – tomato ketchup based, with honey – almost to the "sticky" stage.  When the flappers were done I dunked them in my sauce and back into the oven (uncovered) for about 10 minutes.

Served with bleu cheese dressing and carrot slice and celery strips.  And tons of napkins as well!

Talk about heaven!!!!

AND – healthier than deep fried – just fall off the bone, finger-lickin' good!



Recipe: Roasted Chicken = Chicken Soup

|October 9, 2011|read comments (4)
Author: Mama's Kitchen

It's been a rough couple weeks – and with no time for anything and I've not shared dinners and baking with you. Shame on me!

It's the fall of the year – I've been busy replenishing the pantry and making fresh spice mixes and baking mixes, etc., stocking up on canned goods slowly for the winter months which are fast approaching, writing more recipes that I've come up with (which I will share when I get them perfected to where I want) and I'm crocheting blankets and bedspreads – which I am always doing anyway. With this summer being so hot, I did no crocheting or knitting. But I enjoy making blankets and bedspreads and giving them to others. And I need to finish up several so I can start new ones.

It's a beautiful fall day today – and I roasted a chicken. Cut off the butt, cleaned out all the yuck and gave it a nice salt bath – drizzled with a bit of olive oil and seasoned with Kosher salt, fresh ground black pepper, parsley, onion powder, garlic, paprika, and I placed fresh celery (with the leaves) and a carrot inside the cavity after seasoning that as well. Covered, 350* F. and done in 2 hours, turning him over to brown his back. I uncovered him for some time to brown his front too.

I whipped up a quickie gravy.

Served with Louisiana yams which I boiled in their skin (until tender), peeled and topped with pats of butter, seasoned with salt and pepper and peas in butter with salt and pepper. Biscuits finished off the meal for us.

While the chicken was just about done, I peeled my carrots, washed my celery and celery leaves, and quartered an onion. Added 4 chicken bouillon cubes. Once the bird was done, I immediately stripped the skin off him while steaming hot, removed the meat to a serving platter and placed the skin, back, and wings in the soup pot. Added cold water and my bowl of veggies – soups on the stove now.

Then I will strain that and transfer the clear broth to a clean pot, add my veggies and noodles, some of the cooked, diced chicken and make a pot of soup. I'll adjust my seasonings then. I'll have soup for tomorrow to enjoy with homemade bread for soppin'!

Recipe: Poultry Seasoning

|September 24, 2011|read comments (0)
Author: Mama's Kitchen

Today I will be making chicken thighs for dinner – nothing fancy – just skillet fried chicken thighs with mashed potatoes and buttered corn.

After washing and patting dry, I place in a heavy skillet (you know the routine – heat the skillet, add a little olive oil to heat, then add chicken and fresh garlic cloves; season with a little salt and parsley and some poultry seasoning – which is running low in the pantry – time to make more.

I have several different recipes for poultry seasoning that I use – here is one of them:

Poultry Seasoning

1/4 cup Kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon paprika
1 teaspoon ground ginger
1 teaspoon dry mustard
1 tablespoon dried celery flakes**
1 teaspoon dried marjoram
1 teaspoon dried basil

Combine; store air tight. Makes about 1/2 cup.

**Dry your own – so much cheaper – and it's hard to find dried celery leaves these days in the stores! Wash celery leaves and place on paper towels until completely dry; transfer to dehydrator or place on baking pan in 190* F. oven until dry. Remove to paper towels to cool completely before transferring to jar. Store airtight in pantry.

Recipe: Chicken, Roasted Veggies, Cream Sauce, Cole Slaw, Cheese Salad

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

From February 2011 –

I don’t think it could be any colder than it is today and yet it is going to get worse. I’m tired of shoveling and I thought it was too cold to snow – but of course – I should not have even thought of that. I should know better. My driveway is calling me now – but it will just have to wait until later.

Yesterday the roads were atrocious and I had to drive into the city to watch the babies, get them ready for school and take them to the bus stop and then pick them up after school. The morning commute was a nightmare – took me 3 times longer to get there and had to park in a parking lot and walk the rest of the way to get to their house. No city plows.

After school was better – arctic cold – but the roads were in better shape and the snow subsided. So I drove through the drive thru at BK and got 3 hot chocolates before I picked them up from the bus. Believe me – they were really appreciated! I know I needed it because their bus was late and I freeze in the car waiting for them.

On my way home in the morning – even with it storming, I stopped at the market and picked up a package of chicken thighs to make for today’s dinner. Once I got home and shoveled again – I got to start making dinner for today. I have an abundance of various block cheeses and we absolutely love cheese salads. You can see that recipe and the pictures at my post – A day to spend in the kitchen –

This morning I decided to make my coleslaw for today. Using a simple hand grater I shredded my cabbage and carrot and grated a bit of sweet onion to add to it. For the dressing – (eye balling it all)

In a small bowl, combine:
About 2 T. sugar
2 – 3 T. white vinegar – whisk to dissolve

Whisk in:
Kosher salt and cracked black pepper (to taste)
A drizzle of vegetable oil (about 2 T.)
About 1/3 cup mayo (salad dressing is fine – but I had mayo opened already in the fridge)

Whisk well, pour over cabbage mixture, mix well; cover and refrigerate until dinner time.

As far as the cabbage mix –
3 – 4 heaping cups cabbage, shredded
½ large carrot, shredded
A few tablespoons grated onion

I didn’t want to make too much.

Moving on to the “chicken department” – which I will post another continuing saga with Tyson at the end –

You just have to love buying packages of Tyson chicken thighs – I swear it. You never know just how much of what is tucked under the perfect looking thighs. I know I cut off more than a pound of fat and excess skin from them – and I only purchased eight of them. You grab a thigh out of the package and there is enough skin on them to wrap around them twice! But I trimmed them of excess skin and fat, thoroughly washed in cold water with salt – twice, and rinsed well; pat dry.

Placed in my roasting pan and drizzled with olive oil, turning to coat. Seasoning:

Kosher salt
Cracked black pepper
Just a bit of onion powder

I seasoned the inside first, turned and seasoned the skin side; covered with foil and roasted at 350* F. for about 1 3/4 hours or so until done.

Meanwhile, I prepared my veggies for roasting:

Russet potatoes, cut into chunks (** see AFTER my Tyson “report”)
Cauliflower, cut into florets
Carrots, cut into chunks
Cooking onions, cut into wedges

Just toss with olive oil and season with Kosher salt, cracked black pepper, garlic, and parsley – transfer to baking dish and cover with foil – placed on the top rack about an hour into cooking the chicken and the veggies were done in 45 – 50 minutes.

Instead of making pan gravy, I decided to make a cream sauce –
1 can cream of chicken soup
1/3 cup whole milk
About ½ cup sour cream

Heat through without boiling.

Chicken thighs, roasted veggies, cream sauce, cheese salad and coleslaw:

Made a delicious hot meal for us today!

And now for the continuing saga – Tyson chicken –
I’ve been cooking chicken for decades – I know my chicken. Granted, chickens were better years ago – let’s face it – what wasn’t? Well last week I purchased a Tyson Roasting chicken. Looked good. It wasn’t frozen (just a note here.) I remove it from the bag, drain all the yucky liquids out of it, cut off it’s ass – yeah, you know me – asses off first! Then I proceeded to rip out all the fat and innards they didn’t clean out, cut off all the excess fat and skin and clean in cold salted water – TWICE. Rinse well, pat dry, and place in my roasting pan. Drizzle with olive oil, season, shove a cleaned carrot stick and celery stalk with the leaves in the cavity, tie the legs, pour in some chicken broth, cover, and into a 350* F. oven. Looks good. Smells good. I wanted to use the carcass to make homemade soup.

Mind you – my chickens, just like my turkeys – fall apart. Always tender, juicy and good.

I basted several times. And when I removed it from the oven – I had met up with an armored chicken from the Twilight Zone. A sharp knife would not penetrate the skin. It was rock hard.


Something is wrong – really, really wrong here. So I pull out my weapons of mass destruction (heavy duty knives) and I start to SAW this bird apart. Sure didn’t get too far with it. The sound of sawing the skin was scary alone.

Needless to say – it was a meatless – or should I say – chicken-less meal that day. A real disappointment.

No we didn’t starve – I have meat in the fridge and some turkey leftover from a previous meal that I was able to quickly cook for us to eat.

But as far as that chicken goes – I don’t know where the hell it came from! The thighs I made today were good – but that bird – scary thought of what it would have done to us if we ingested it. Although I don’t think we would have been able to bite into it. Never in my life did I ever encounter anything like that! Even the turkey cooked for Christmas in the movie National Lampoon’s Christmas Vacation was more tender than this thing.

**And – now to start on the Jolly Green Giant and his ho-ho-ho valley of veggies. I purchased a 10 pound bag of Russets – and I have only found 3 potatoes so far in the bag that were not rotten inside. They look good on the outside – and I was going to make baked potatoes the other day when I bought the bag (on Thursday) but something told me to cut them open and check them out. Yucky brown!

Oh well – is it just me or do you have problems with lousy produce as well?

And I won’t even ASK if anyone has ever encountered a chicken that could not be cooked and cut!

Recipe: One big chicken!

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

Step into my kitchen today and see what we are enjoying!


It’s such a beautiful day today. The sun is brightly shining and there is a bit of a chill in the air – you can tell that fall is coming. The trees are beginning to turn colors and there is no artist in the world that can capture the true beauty of God’s fall colors.

It’s a perfect day for oven cooking.

So here is today’s “dinner” – I say “dinner” because we will be enjoying this early in the day – which is something I do from time to time. And I have a reason for it today.


Roasted Chicken

I have a 6 – 7 lb. roasting chicken (removed the innards and tossed – didn’t look worth saving this time) in the oven (also known as the bird on steroids), seasoned with fresh garlic, fresh parsley, Kosher salt and fresh ground pepper. Before seasoning him all around and inside as well, I oiled him up with just a bit of olive oil; placed garlic cloves in the baking dish; covered and he was placed in a preheated 350* F. oven by 9:15 this morning.

He should be done and we will be enjoying him by 1:00 this afternoon.

I’ll make a gravy from the drippings – water, flour, chicken bouillon and fresh ground black pepper. Strain into gravy boat.

Mashed potatoes with milk, butter, sour cream, Kosher salt and fresh ground black pepper.

Steamed fresh carrots and whole kernel corn with butter pats; seasoned with Kosher salt and fresh ground black pepper. (For some reason – we love steamed carrots with nothing on them.)

I’ve got fresh crusty Italian bread.

My salad mix is done and in the refrigerator: Romaine lettuce, iceberg lettuce, carrot strips, cucumber chunks, thin slices of red pepper rings (bell peppers). I’ll add the tomatoes before serving. For a dressing – olive oil, red wine vinegar, and a sprinkle of my Dipping Sauce dry mix (recipe posted on site).

Once we are done eating I’ll pull out the soup pot, I’ve already cut my celery, carrots, onion and it’s covered and in the refrigerator waiting. The skin and the carcass will go into the soup pot with the veggies and I will make a large pot of soup stock.

Leftover chicken will be diced – some for salad topping tomorrow and some for the soup and some for making chicken salad for sandwiches later today. Once the soup stock is done I’ll strain it. Some will be bottled in quart and/or pint jars and placed in the refrigerator to cool completely (uncapped) until tomorrow. Tomorrow I will cap the jars and place in the freezer for future use.

Never waste any stock – always try to freeze some for using at any time.

The quart jars can be used for making a pot of soup – just add veggies, noodles, rice, barley – however you want to make it. The pint jars are nice for gravies, cooking rice, etc.

The remaining stock today will be placed back in the pot, add sliced celery, onion, carrot and I’ll make some egg noodles for a nice chicken veggie/noodle soup.


To make the egg noodles – flour and eggs with a pinch of salt; roll thin and slice as wide as I want. They cook right in the broth – one pot soup making.

I’ll make chicken salad while pulling the chicken apart for the pot so that it will have a chance to chill in the refrigerator before enjoying tonight. Chopped chicken, celery, chipped carrot, mayo and I will have pineapple chunks to add, if desired.

So tonight’s normal dinner (at dinnertime) will be Homemade Chicken Vegetable Egg Noodle Soup and Chicken Salad Sandwiches. And of course, crusty Italian bread for soppin’!


There is a Banana Cream Pie in the refrigerator as well.

I made a No-Roll Crust

1 1/2 cups flour
3 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1/2 cup vegetable oil
3 tablespoons cold milk – I use whole milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the pie plate, the across the bottom.

Flute the edges. Makes one single crust 8 or 9-inch pie.

Baked in preheated 350* F. oven until done; cool and fill with:



2/3 cup granulated sugar
3 1/2 tablespoons corn starch
1 pinch Kosher salt
2 1/2 cups whole milk
4 egg yolks, slightly beaten
2 teaspoons pure vanilla extract**
2 tablespoons butter
1 to 2 bananas, large, peeled, and sliced

In a medium sauce pan, combine sugar, corn starch, and salt. Over medium heat, gradually whisk in milk. Stir constantly until filling becomes thick and reaches a boil. Boil filling for 1 minute.

Gradually add egg yolks. Continue to whisk filling mixture constantly while bringing to a boil again. Boil for 1 minute.

Remove filling mixture from heat, blend in butter and vanilla.

Place 1 layer of sliced bananas in the bottom and around the sides of cooled pie crust. Then, pour filling into pie crust. Sprinkle with cooled topping.



1 cup all-purpose flour
1/4 cup brown sugar, firmly packed**
1/2 cup butter (firm)
1/2 cup chopped walnuts

Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Bake about 15 minutes or until light brown. Stir to break up. Cool.

It may seem like I am cooking all day – but actually this is very easy to do.
First I baked the pie shell and the topping for the pie. While that was baking I was making the filling and assembled the pie. Placed in the refrigerator to cool and pulled out the bird. Gave him a thorough scrubbing. Once he was in the oven I sterilized the sink, cutting board, etc. and then I prepared my salad mix – washing my lettuces and allowing to drain in a large colander. Prepared my cucumbers, carrots, and cut my pepper rings. Assembled the salad in a large bowl, covered and placed in refrigerator. Then I prepared the carrot, onions, and celery for the soup – making two covered bowls. The first bowl was chunks for making my soup stock. The second was the veggies cut the way I wanted them in the soup. More carrots were cleaned and ready for steaming when it’s time.

When it’s time I’ll scrub my taters, peel and boil. While I have chunks of fresh carrots steaming. Whole kernel corn heats in a jiffy!

I’m hoping for leftover gravy to bottle and freeze as well! Comes in handy for just about anything!
Couldn’t be simpler and it’s all homemade and good for ya! And I got a great meal to enjoy, soup to last 2 days, chicken salad to last 2 days, chicken pieces to top a salad of greens for tomorrow, and bottled broth for future meals, and bottled gravy for future use as well. I can also use the diced chicken, gravy and any leftover veggies and make a pot pie tomorrow if I want. Not bad from Big Bird!

**Make it yourself to save money or when in a pinch.

Recipe: Chicken Tenders

|March 13, 2011|read comments (0)
Author: Mama's Kitchen

I've used this coating on chicken thighs, drum sticks, wings and chicken breasts.

It's easy to make – can easily be an entree served with baked potatoes and a salad or side dish and can also be served as an appetizer/snack.


To make tenders:

Cut skinless, boneless chicken breasts into strips about 1 1/2 – 2-inches wide*

Marinade in my dipping sauce recipe (recipe posted on site – mix with oil and vinegar) for at least 4 hours or overnight, covered, in refrigerator (turning occasionally).

When ready to bake:
Preheat oven to 375* F. Oil an baking sheet; set aside.


In shallow dish combine:

1 cup dry plain breadcrumbs**
1 tablespoon dried parsley, crushed
A few grinds of the black pepper mill
2 – 3 tablespoons grated Parmesan*** cheese

Remove chicken from marinade and discard marinade. Shake excess marinade off chicken and press into breadcrumb mixture, coating well. Place on baking sheet and bake until done – 20 minutes or more depending on size of tenders.

*If using thighs I leave the skin on and I do not remove the bones.

**Save money and make it homemade.


*** I also make my own Italian cheese blend to use for this.


Making your own chicken tenders is so much better than having those tenders (or whatever they are) from the frozen food case.

Recipe: Wings for Men

|March 13, 2011|read comments (0)
Author: Mama's Kitchen

Not only do I live in the Chicken Wing Capital of the World – but I am right down the road from the Bills stadium and tailgating here is a biggie! 

It's no wonder everyone wants to come up with something a bit different in the "wing" department.  This is a recipe for wings for men – why?? Beer-infused.


Thaw a 5 pound bag of chicken wings, rinse and pat dry.

Pop open two 12-ounce cans of beer – reserve 1/3 cup.

Pour the remaining beer into a large shallow dish; add the wings, cover and marinate in the refrigerator for at least 4 hours, turning occasionally.

When ready to cook – remove wings from beer and discard beer. (YES DISCARD – DO NOT DRINK IT!)

Preheat oven to 400* F.

Line a couple large baking sheets with foil and either oil the foil or spray with non-stick cooking spray.

Season the wings with a couple teaspoons ground red pepper and salt; place in single layer on baking sheets. Place in preheated over and bake for 35 minutes. Turn and continue to bake another 25 to 30 minutes, or until crispy and cooked through.

Transfer to large bowl.

In small bowl combine:
3/4 cup hot pepper sauce
1/4 cup (1/2 stick) butter, melted
1/3 cup beer

Pour over wings and toss well to coat.
Serve immediately.

Recipe: Authentic Buffalo Wings

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

It's great living here – after all – it is the CHICKEN WING CAPITAL OF THE WORLD! And each year we have the annual Chicken Wing Festival. People come here from all over the world for this – and it is really something to experience!

Each year they order more wings and they still run out. This year they ordered 10,000 pounds of additional wings – the festival just ended so I can't wait to hear if they ran out again. It was a nice weekend weather-wise for them as well.

If you are planning on making wings at home at this time – be sure you stock up before the festival – you won't find them anywhere!


I first enjoyed THE AUTHENTIC BUFFALO CHICKEN WINGS back in the late 60's when I went to the Anchor Bar. I wasn't old enough to drink – we weren't drinking anyway – it was the wings we wanted. The place was jam-packed with everyone sucking their fingers and chomping on these mighty-tasty wings!


It seems that since then everyone wanted to jump on the bandwagon and become "the original" in the wing industry. Well I've got news for most of these losers – sometimes you just don't mess with a good thing. Some are down right NASTY and totally inedible in my book!

And these recipes that call for butter and hot sauce only – they just don't get it. I'm digging through my files and going through my cookbooks that I wrote – dang I've got so many – but I know I have the AUTHENTIC recipe and it is not the one I am posting now.

This recipe has been floating around the net and newspapers – it's probably the closest to the original recipe – but I know I have the truly authentic one in one of these books – which I will post as soon as I find it!

But I'll tell you this much – it's my honest opinion that their recipe is as closely guarded as the Colonel's Original KFC recipe! There's just something………(you know what I mean).


24 (about 4 pounds) chicken wings
Salt and freshly ground black pepper
4 cups vegetable oil
4 teaspoons butter
2 to 5 tablespoons hot pepper sauce or to taste
1 tablespoon white vinegar
Celery sticks

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, add vegetable oil and heat to 400 degrees F. or until the oil starts to pop and sizzle.

(Note: The oil should be able to cover the wings and still maintain the same temperature.) If using an electric fryer, set the temperature to 425 degrees F.

Add half of the chicken wings and cook 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken wings.


In a large saucepan over medium heat, melt butter. Add hot sauce and vinegar; stir well and remove from heat immediately. Add drained chicken wings and mix together. Using tongs, take chicken wings out of sauce and let the excess sauce drain off.

Place the wings on a hot grill or in a 350 degree F. oven for 2 to 3 minutes to bake in the sauce. Serve with Blue Cheese Dressing and celery sticks.

Makes 4 to 6 servings.


For those that have never been to the Anchor Bar and enjoyed their Original Recipe – stay away from the recipes that call for Worcestershire sauce, molasses, egg, sugar, and Tabasco sauce – NOT in the original recipe. OMG – molasses on chicken wings is a mortal sin!

And when serving original buffalo-style chicken wings – it's BLEU CHEESE dressing you serve them with – NOT ranch dressing.
Always serve with celery sticks and carrot sticks as well.


Even though every pizza parlor sells wings – I wouldn't eat them in many of the places. That is how much difference there can be in flavor/taste.

Also – being such a huge football fan family – we enjoy wings as we play the role of armchair quarterbacks – all hollering at the players (like they can hear us) – as well as other goodies.

It seems that football and wings go together. Actually, around here – wings can go with anything and there are so many different ways to prepare them and sauce them. We enjoy them breaded, sauced, deep fried or baked – they are just a great snack.

Recipe: Chicken-in-A-Basket

|February 25, 2011|read comments (0)
Author: Mama's Kitchen

Yesterday was easy cooking – since I had made enough potato salad, macaroni salad and coleslaw for two days – All I had to make was my breaded chicken.

I used thighs and chicken breasts – both with skin and bones. Thoroughly wash chicken pieces in cold water and salt; rinse well and pat dry.

I soaked the chicken pieces in buttermilk (covered with plastic wrap in the refrigerator) overnight. For 3 pounds of chicken pieces I used about 2 cups of buttermilk which I poured in a glass 13 X 9-inch baking dish. I add chopped onion, chopped fresh garlic, minced fresh parsley, and a sprinkle of cayenne. Added a few turns of the pepper grinder and some Kosher salt. Added the chicken and turn to coat – turning several times while marinating.

Drain well in colander and discard milk. In a shallow dish I combined fresh fine dry breadcrumbs (made from crusty Italian bread), homemade garlic salt, homemade onion salt, paprika, dried parsley flakes and a few grinds from the pepper mill.

Dredge chicken in coating, pressing to coat well and place in single layer on large platter to rest for a bit.

Heat shortening to 365* Fahrenheit. Deep fry in batches until golden and cooked through. Drain on paper towels or on wire rack placed over baking sheet.

Keep warm in preheated 200* Fahrenheit oven until all chicken is cooked.

Served in wicker baskets lined with deli wrap with salads and coleslaw and homemade biscuits.

Simple Biscuits

1 cup self-rising flour
½ cup whole milk
Scant ¼ cup mayonnaise (not salad dressing)

Combine ingredients mixing well; drop by spoonfuls onto baking sheet and bake in preheated 375* Fahrenheit oven for 18 – 20 minutes or until done.