Ingredients:
10 chicken wings
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional for heat)
Salt and pepper to taste
Vegetable oil (for frying)
Hot sauce or buffalo sauce (optional for coating)
Instructions:
- Prep the Chicken: Pat the chicken wings dry with a paper towel. Season them with salt and pepper.
- Mix the Coating: In a bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Coat the Wings: Dredge the wings in the seasoned flour, making sure they are fully coated.
- Fry the Wings: Heat the vegetable oil in a deep frying pan or deep fryer. Once the oil reaches 350°F (175°C), carefully add the wings and fry for about 8-10 minutes until golden brown and crispy.
- Optional Coating: After frying, toss the wings in hot sauce or buffalo sauce, if desired.
Loaded Baked Potatoes
Ingredients:
4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1/2 cup sour cream
1/4 cup chives or green onions, chopped
1/2 cup broccoli, steamed (optional)
1/2 cup sautéed mushrooms (optional)
Salt and pepper to taste
Olive oil (for baking)
Instructions:
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes with a fork, and rub them with olive oil. Sprinkle with salt and bake directly on the oven rack for about 1 hour, or until the skins are crispy and the insides are soft.
- Prep the Toppings: While the potatoes are baking, cook and prepare the toppings—shredded cheese, bacon, sour cream, chives, steamed broccoli, and sautéed mushrooms.
- Assemble the Loaded Potatoes: Once the potatoes are baked, carefully cut a slit down the middle of each potato and fluff the inside with a fork. Top with cheddar cheese, bacon, broccoli, mushrooms, sour cream, and chives.
- Optional Step: Place the loaded potatoes back in the oven for 5 minutes to melt the cheese.
Serve the crispy fried chicken wings alongside the loaded baked potatoes, and enjoy this comfort meal!
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