Double Dose of Chicken Wings and “Mississippi’s” Fried Chicken and Deer Steak

Deb and I both love hot-wings. There’s a couple places kinda’ in our area that have hot wings which we think are very good. The first is in Kissimmee, and is called PG’s. Their wings are very good, excellent actually, and we’ll stop in once in a while and have a few. We get the hot, but they have extra hot, then superhot. The hot are about right for us, but I swear I don’t believe I’d want to be on the receiving end of those superhot wings!

Honestly, I can’t figure out how ANYONE can eat something that hot. How can you enjoy something that has sweat poppin’ out on your forehead? To each his own I guess. The second spot is consistently good also, and sometimes it’s a “flip of the coin” between the two. This place is called Bonnie Lee’s, and it’s in St. Cloud. Their wings are excellent too. They have a little different sauce, and they also have one of the best fish sandwiches I’ve ever eaten. I asked one time what kind of fish it was and they said “shiner.” Taught me to start payin’ attention to how good something was, and just leave it at that. If it’s good, who cares, huh, and leave well enough alone. Plus, they were just “jacking” with me about it being a dern shiner anyway…I think??

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Their wings they serve as hot wings like I said are very good, but they also have regular fried wings too, and when done this way the breading is really good. Honestly, if you guys find yourself in the Kissimmee-St-Cloud area, and you truly enjoy chicken wings, you may just want to look up one of these spots. Both places are very clean, really good service, and best of all, their product is always fresh, and this is always consistent, every time you go. With this in mind, I was looking around on the computer one evening just recently and ran across a hot wing recipe that Deb and I both thought was worth giving a try. We did, and they were actually pretty good. I thought we’d share this with you today, and one other wing recipe. We hope you enjoy… The first is from Zineb who made a video of prepping her wings, and the video supplies a link to her website. She says she’s a first time Mom, trying to get her “sexy body back….I told Deb that Zineb and I have a lot in common, this being dern if I ain’t trying to get my sexy body back too! Deb just said, “Yeah right!” Thanks for the wing recipe Zineb, Deb and I both enjoyed them. Hot-Oven Baked Chicken Wings:

• 1.5 lbs of wings (about 15 wings)
• Ginger Powder (1 tsp)
• Paprika (1 tsp)
• Black pepper (1 tsp)
• Salt (1/2 tsp)
• Cumin (1 tsp)
• Pepper Based hot sauce (1/2 cup)
• Vegetable Oil (2 tbsp)

Quantities depend on your taste and how # you like your wings. To prepare them, here’s her video… The second wing recipe we’ve put up before, but will go along with today’s first wing recipe. These are from a Forest Ranger in Idaho. It comes from a book Shelby Lynn picked up for her Papa, and is called “Camp Cooking…100 Years.” Diamond-X Dutch Oven Hot Wings:

• 3 lbs. segmented chicken wings
• Peanut Oil for frying
• ½ cup Louisiana brand hot sauce
• ½ cup teriyaki sauce
• ¼ cup brown sugar
• 2 tablespoons vegetable oil
• 1/8 teaspoon minced ginger root
• 1/8 teaspoon cayenne pepper (or more)
• 1/8 teaspoon red pepper flakes (or more)
• Lots of fresh garlic! Chopped or minced (2-5 cloves or more, depending on how brave you are!!)

In a 10 quart Dutch Oven deep fry wings in peanut oil until golden brown. Drain on paper towels. In a 2 quart Dutch Oven, combine Louisiana hot sauce, teriyaki sauce, brown sugar, vegetable oil, ginger, cayenne pepper, red pepper flakes, and garlic. Bring to a boil then reduce heat, and simmer for 10 minutes. In a separate Dutch Oven combine wings and sauce. Stir or toss until wings are evenly coated with sauce. Jared S. Mattson, region 4, Caribou-Targhee National Forest, Montpelier/Soda Springs Ranger District, Idaho. A couple other recipes for you guys this morning and they’re from a reader who has become a very, very close friend of Deb and I both. I call her Mississippi mostly, and she is one great gal. Her real name is Sandra, and like Deb, she is fighting cancer. She has been such a tremendous help to Deb, telling her about what she’s up against, and what she has facing her. She’s been involved in her own fight against this dreaded disease, I believe, since 98. Sandra, if I misquoted, please advise…like I KNOW you will! LOL! Please put Sandra on your prayer list if you would, as she’s involved in chemo once again, and she has her days. She hasn’t been feeling “up to snuff” the last few days so once more, please add her to your prayers. It would be a personal favor to Deb and I both if you would. Sandra is also a “giver,” and not a “taker,” and we both so appreciate her time she spends advising us, and the comfort and smiles she brings to our faces. Thank you Sandra, and to all you other great folks for being there for us! You all are truly blessings in our lives! Here’s Sandra’s recipes, and we hope you all enjoy it… Granma’s Chicken:
 1 chicken cut to your choice
buttermilk
 2 cups flour(or more) salt and pepper
 Wash the chicken, cover with buttermilk, chill in fridge several hours
or overnight. 
Oil for the deep fryer or iron skillet (which is best)
 This used to be lard and now is canola oil at our house Drain chicken and dredge in flour seasoned with salt and pepper. For thicker coating
 dredge twice. Bring oil to temp and add chicken pieces, dark chicken first skin side down, in one layer. Fry until golden brown and turn over and add a lid to skillet. When chicken is nearly done remove lid and crisp on both sides, remove and drain. 
Make gravy. Drain some of the drippings from the oil and add the last of flour
from dredging and brown. Add two cups of water or canned stock. Simmer until thick. To make this Mama’s cream gravy add a cup of milk or a small can of evap 
milk at the end of cooking.
Next day delicious meal for leftovers, put any leftover chicken pieces in the gravy
add some water and simmer until hot through. Great with rice or mashed potatoes. 
The recipe below is also good, and with the deer hunting season coming up…oohlala! 
Deer Steak:
 Cover deer steak with buttermilk, and add seasoned salt (a lot of seasoned salt.)
Coat every piece. Refrigerate overnight. Drain, dredge in flour, cook in hot oil. Drain. 
This is good with a brown gravy made from the drippings and also good with tomato gravy. And cathead biscuits! Never fail recipe. Buttermilk tenderizes and adds flavor. Fall is coming up and time to drag out the soups, stews and pot roasted meats. Will be a happy change from the awful hot weather fare we had for a long hot summer. Sandra More...