My husband, Mikey (aka Stud Muffin) practically has a language all his own. He puts together bits and pieces of old rhymes, movie quotes, and things his mother used to say to him, and uses them in everyday conversation. It’s one of the cute things I love about him. Then there’s the part of it that I think he just makes up and tries to convince me that it’s for real. For instance – anytime he refers to eating chicken, he calls it “pimp”. (I know……this is getting weird, but just stay with me.) He says that back in the day, the rooster was referred to as the “barnyard pimp”. I mean, it could make sense, I guess – one male, and all those hens in the barnyard. I still don’t really get it. But here’s the bad thing – I actually catch myself using some of this lingo of his. I’ll be in the grocery store picking out something for dinner and I’ll call him on my mobile phone and say, “Honey, does pimp sound okay to you for dinner tonight?” Well how embarrassing. And just imagine the looks I get from the other shoppers nearby.
He even has other names he gives to certain recipes made from pimp. Case in point - his recipe for chicken wings. He calls it Wang Dang Do. It’s a catchy phrase but I don’t think he has an explanation for this one. He just matter-of-factly says, “It is what it is – Wang Dang Do.” It makes me wonder if he had trouble beginning to speak as a child, (just kiddin’ honey, I love you!).
Anyhow, Mikey can grill like a pro, make breakfast like a champ, and whip up some fantastic Wang Dang Do! Enjoy food made fresh!
Wang Dang Do (aka Chicken Wings)
2 pounds chicken wings/drumettes
1 ½ cups prepared barbeque sauce
½ stick melted butter
¼ cup hot sauce (or not)
2 or 3 dashes Worcestershire sauce
Salt and pepper to taste
To make wing sauce, combine barbeque sauce, melted butter, hot sauce, and Worcestershire sauce in a bucket (Mikey’s word for bowl/baking dish) and set aside. Rinse chicken pieces and dry with paper towel. Season with salt and pepper. Spread pieces out in a large bucket (large cookie sheet in this case). Roast in preheated 425 degree oven for approximately 20 minutes. Then brush on plenty of sauce and continue cooking for 5 minutes or until juices run clear when chicken is stuck with a fork.
If you really want to go wild, place raw chicken in about 1 cup buttermilk and refrigerate for 2 to 3 hours. Remove from buttermilk, season with salt and pepper, roll in flour and deep fry until golden brown and juices run clear. Drain on paper towels and toss in wing sauce.