Best Buffalo Wings …. EVER!

My husband will eat the whole batch… about 20 wings so I’m pretty sure he means it when he says my buffalo wings are the best ever.  At least they were.  That’s when I was using this super amazing coconut sriracha by Marion Grasby.  It was so good and made the perfect sauce for buffalo wings.  I had initially bought a case of it from Walmart so didn’t think much about it for some time…

Then the unthinkable happened.  The lovely maid Marion stopped distributing it in the US.  I panicked! I had no other options.  Nothing on the market came close so, naturally, I had to copycat the recipe.  After all, how hard can it be to put 7 simple ingredients together and get at least close to her sauce?

Marion’s sauce had sugar, water, vinegar, coconut milk, red chili pepper, salt and garlic.  I experimented about 2 months ago and the results were ok but not enough to call it a copycat.  BUT, when I tried again yesterday….. OH MAN! I nailed it.  So, I’m going to share it with you.  One thing you must keep in mind is I usually don’t measure to the exact cup or spoonful so I’ll do my best to give you the closest measurements I can.

Copycat Coconut Sriracha Sauce

Thank you Marion Grasby!

Ingredients:

About 2 cans coconut cream (or 1 can coconut cream + 1 can coconut milk.)

1 cup water

1/4 cup sweet chili sauce

1/2 cup chili garlic sauce

1-2 tsp dried red pepper flakes

salt to taste

Method:

Over medium-high heat a 10″ cast-iron skillet.  Toast the red chili flakes just until they begin to let off their aroma.  Add the water slowly, coconut milk/cream and both the chili sauces and bring to a boil being careful not to cause a reaction in the pan that sends hot yumminess all over your stove and you.  That pan gets HOT!

Now, stir for about 5 minutes while it bubbles and the flavors incorporate.

Voila!

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The recipe makes enough to fill a 1 quart mason jar plus.

To make the wings

Defrost about 20 wings in a large bowl.  Pour approximately 1 cup sauce and stir the wings around to be sure they have all that yummy, spicy sauce slathered all over them.

Start that fire in the barbecue or smoker and follow the usual directions for such types of fired up goodness.  I get mine at about 250ºF and smoke them with hickory for about 30 minutes turning at least twice.

About halfway through toss the wings back into the bowl and mix them up again to cover with what’s left of the sauce in the bowl.

Place them back on the fire to complete the cooking process.

Serve them with your favorite dipping sauce!  My husband likes ranch dressing.

Makes about 20 wings but I promise you that won’t be enough so may I suggest you double the batch.

Let me know if you tried this recipe by commenting below.   And, as always, thanks for visiting and God bless!

“Who executes justice for the oppressed, Who gives food to the hungry.

The LORD gives freedom to the prisoners.”

Psalms 146:7, NKJV.

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Grilled Birds, Smashed Potatoes and Burgundy Mushrooms

Grilled Birds, Smashed Potatoes and Burgundy Mushrooms

A few weeks ago I posted this to my Facebook page and neglected to share it with you.  So here goes…

The weather was still in the 3 digits and using the oven to heat the house didn’t sound too good but I had come across a recipe that I couldn’t ignore.

I follow The Pioneer Woman Cooks who had posted a recipe for Burgundy Mushrooms.  Now if you like mushrooms you have to admit these sound more than tempting.

Off the the grocer I went to pick up 2lbs of button mushrooms, pulled 2 gamebirds from the freezer and dug around in the pantry for some potatoes.

We grilled the gamebirds and smashed the potatoes with lots of garlic and olive oil.  The resulting dinner was amazing and thanks to The Pioneer Woman Cooks, Chef Michael Chiarello and Hunter Angler Gardener Cook it was a feast worthy of a blog post!

The internet is truly amazing!  I can find any recipe to fit any desired result.  There’s such an abundance of free information and so many great chefs and cooks out there that are gracious enough to share their secrets with us.  No wonder we are on perpetual diets.

Now my daughter has requested that I post something original the next time I get a chance.  As I think about it… is there anything new under the sun?  Maybe.  I’ve been working on perfecting some javelina recipes.. could be our next adventure.

Pr 25:21 If your enemy is hungry, give him bread to eat; And if he is thirsty, give him water to drink;

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About that no-knead pizza dough…..

 

I told you I was gonna post the results of the “no-knead pizza dough” recipe and, well, Chef John, you were right!  This was the best pizza dough that ever came out of my oven.  I’m converted forever.  I’m never going back to kneaded dough, never… 

If you’re looking for a good pizza dough you really can’t pass this recipe up….. REALLY! It’s simple, refrigerates well, (I refrigerated half the dough for several days with great success) and has a professional, crusty ~ chewy texture and tastes great.

I did do a little altering to the recipe and used a tomato and basil infused olive oil instead of regular olive oil, also a success.

Once again, I’m convinced that no-knead dough is the way to go!  Next I’m getting me one of those pizza stones and see if it makes it even better.

 

John 6:50-51 
This is the bread which comes down from heaven, that one may eat of it and not die.  I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world.” 

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The 12 Hour Pizza or… Chef John’s No-Knead Pizza Dough

So I get this RSS Feed the other day from one of my favorite food blogs.  Chef John is telling me I can use a no-knead recipe to make pizza dough.  I love no-knead doughs and the thought just kept going round and round in my head, “no-knead pizza dough”…. “no-knead pizza dough”….  over and over and over and I fell victim around 12 noon today.  That’s really bad timing if you want pizza for dinner since the dough needs 12 hours to proof.

But, I got busy and put the ingredients together any how.  Now I gotta wait till midnight to make pizza!   My plan is to make the pizzas (recipe make 4 9-10 inch pizzas) let them cool and put one in my hunny’s lunch box for tomorrow.  

Good plan if all works out.  

Check out Chef Johns site and his No-Knead Pizza Dough video.  I’ll let you know how things turned out.  And post some pics.

BTW… Thanks Chef John for all your inspiration!!!

 

Luke 6:26

Jesus answered them and said, “Most assuredly, I say to you, you seek Me, not because you saw the signs, but because you ate of the loaves and were filled.

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