Restaurant-Style Buffalo Chicken Wings
Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 2 Hrs
- Oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Nutritional Information Per Serving
Calories: 364 | Total Fat: 32.4g | Cholesterol: 44mg
Maple and Mustard Pork Tenderloin
Another preparation technique to add flavour to meats is by injecting. This recipe is a great introduction and it celebrates the great flavours from across Canada.
2 Pork tenderloins
2 TB Butter - melted
2 TB Maple syrup
2 TB House of Q Slow Smoke Gold
1 TB Canadian whiskey
1 TS Salt
3-4 Apples - Gala, Granny Smith
1-2 Onions - peeled, sliced
1-2 TB Butter
1/2 Cup House of Q Apple Butter BBQ Sauce
Melt the butter in a clean bowl. Add the maple syrup, Slow Smoke Gold, whiskey and salt. Mix thoroughly. Using a clean syringe, inject both the tenderloins with the marinade. Refrigerate for a few hours or even overnight.
In a saute pan melt the butter and add the onions. Soften the onions for about 15 to 30 minutes on low to medium heat. Add the Apple Butter BBQ Sauce and continue to simmer for another 30-45 minutes. The mixture will become thick and have the consistency of a "chutney".
Prepare your grill for medium heat direct grilling. Sear the pork tenderloins on all sides and cook until the internal temperature is 140 F. Remove from the grill and let rest for 5 minutes. Core the apples and slice into thick slices. Grill the apples until soft and charring marks have been established.
To assemble the dish, place a slice of grilled apple on a plate then a slice of pork tenderloin and top with the Apple Butter BBQ Sauce Onions. Enjoy!
Bone Suckin’ Yaki Hawaiian Ribs Recipe
Author: Bone Suckin’® Sauce
Cook Time: 3 hours 30 mins Total Time: 3 hours 30 mins Serves: 4Ingredients
•Bone Suckin® Yaki®, 1 Jar
•Pineapple Juice, 2 cups
•Pineapple, ½ , Chunks or Rings
•Ginger, 1 Tbsp.
•Baby Back Pork Ribs, 4-5 lbs.
1.Preheat to 300°.
2.Mix Yaki, Pineapple Juice and Ginger together.
3.Score back of ribs. Place ribs in pan, baste & cover with foil.
4.Cook 3 hours at 300°.
5.Raise to 350°. Uncover and baste. Cook 15 minutes.
6.Add pineapple. Glaze ribs and pineapple with honey. Cook 15 mins.
7.Let rest 15 minutes before serving.
Jambalaya Cakes with Honey 'Slapped' Roasted Turkey Breast
By Holly of 37 Cooks
1 cup Slap Ya Mama Cajun Jambalaya Dinner Mix (about 1/3 box)
1 cup garnet yam, finely chopped
2 Tablespoons brown sugar
1 Tablespoon Slap Ya Mama Original Blend Cajun Seasoning
1 cup unbleached flour
1 Tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg
3 Tablespoons unsalted butter, melted and cooled
3/4 cup whole milk
8 ounces (half can) black beans, rinsed
1 medium, bone-in turkey breast
2-3 Tablespoons extra virgin olive oil
2 Tablespoons Slap Ya Mama Original Blend Cajun Seasoning
2 Tablespoons honey
1 cup sour cream
1-2 Tablespoons Slap Ya Mama Cajun Pepper Sauce
Cook Slap Ya Mama Cajun Jambalaya Dinner Mix according to box instructions, minus the meat. Let cool.
Saute the diced yam on medium heat in 2 Tablespoons oil, brown sugar and Slap Ya Mama Original Blend Cajun Seasoning until fork tender, about 10 minutes. Let cool. In large bowl, whisk together flour, sugar, baking powder and salt.
In another bowl, mix egg, butter and milk. Fold in the black beans, cooked yam and Slap Ya Mama Cajun Jambalaya Dinner Mix. Add the wet ingredients into the dry until just mixed. Let sit about 10 minutes.
Heat a large, non-stick skillet on medium-high. Add 1-2 Tablespoons of canola oil per batch of cakes. Pour 1/4 cup of batter into pan, making 3-4 at a time. Cook the cakes 3-4 minutes and gently flip. Cook another 2 minutes until golden brown. Yields about 12 cakes.
Heat oven to 350 degrees F. Rinse and pat dry turkey breast. Place in small roasting dish. Coat with olive oil and season with Slap Ya Mama Original Blend Cajun Seasoning. Drizzle with honey. Bake for 50-60 minutes or until done and juices run clear.
For the sauce: Mix the sour cream and Slap Ya Mama Cajun Pepper Sauce. Serve on top of the cakes.