COME GET YA CHICKEN WINGS! A Few Kind Words of Encouragement, Again. Watermelon Vinaigrette Dressing.
I made dinner for my mom tonight due to feeling like poop yesterday. Feeling really good today, though, and after a good night’s sleep I was ready to cook.
First, some more words of encouragement.
I sent my garbanzo bean burger recipe to Food Network and they wrote back. The nice lady Tracy, who evidently works weekends, wrote back with some nice kudos and recommended I start writing some recipes on Food.com for greater exposure. It’s not a gig. Food.com is an open space where anyone with an account can post recipes. So nothing to dance around about.
I was a bit worried about the formatting which is more of a rigid recipe layout as opposed to my more conversational approach. But I’ll slip in some gags whenever I can.
And, from what I can tell, only one photo. So I’ll need to start color correcting my pics again.
But when have I ever shrugged away from a lot of work?
Take tonight’s dinner for example. I got some chicken wings from the butcher this week. I know I’ve cooked them a few times in the past but when ever the market has them I buy them up quick. When word gets out it’s like fighting an old lady in 1984 for the last Cabbage Patch Doll.
Yeah, look it up, kids. That was a thing.
Because I couldn’t cook yesterday these chicken wings got marinated for 2 full days in chicken broth, milk, pickle juice, garlic, salt and just 2–3 cloves.
I poured that into a baking dish an topped it off with water. I then put it all in the oven, covered in foil, at 300f for 1 hour.
Then I made a 50/50 mixture of AP flour and corn starch with just a table spoon of salt. I was betting that since the marinade went for 2 days I wouldn’t need to add more than that.
I also made that honey/sriracha sauce I made with the burger a few days ago.
It’s here:
OK, time jump. 1 hour later.
When the chicken was done I let it cool and dry for 5–10 minutes.
The chicken got covered with the flour mixture and I let that sit in the fridge for another hour to dry the skin.
Nextup, some watermelon vinaigrette. It’s easier than it sounds. I’ve got 1/3 AVC and2/3 avocado oil with some balsamic glaze and a good pinch of salt. I mixed that up.
I added small scoops of watermelon and, you guessed it, let it sit in the fridge for an hour.
Time jump again.
I got the avocado oil up to about 360. And started frying the wings skin side down. Since these are par cooked I can just cook them for the color I want and they will be safe to eat.
The first wing is sacrificed to test doneness. Perfect inside with a crispy skin.
Not crunchy. Crispy. Big difference.
And here’s the color I got. I only let these rest for about 5 minutes. Since I’m not going to be cutting the meat I just want them a little cooler and when you bite into a fried chicken wing I want a little juice to run down your chin.
Because I was a’skeered of messing up my crispy skin I drizzled my honey/sriracha sauce over the wings instead of tossing them in a bowl. Served with a simple salad covered with the watermelon vinaigrette.
Topped with fresh dill. If I had it on hand I would have upped the funk with some crumbled bleu cheese.
I don’t think people realize what incredible things a few words of encouragement are capable of doing. The bit of extra scratch I make on all of my own projects is great but it sure as hell ain’t retirement money. So when a total stranger replies to a cold call email just to say nice job can keep someone thinking about giving up a lift or someone experiencing some small successes a little pep in their step.
I’m going to do more of this. When I see something online I like I’m going to be better about pointing it out.
Doesn’t cost a thing.
