The path to food made fresh

Wang Dang Do

Angela Lopez - Wednesday, October 31, 2012

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.

Tina Lyon commented on 31-Oct-2012 11:32 AM
You are such an awesome writer! I just love to read your stories and the food that relates to them. I can tell you have the passion for both and can't wait to try some of your delicious recipes and will definitely continue to read your website, which I love the look and set up, etc. You are just meant to be doing this - "You Go Girl"!!!
Tyra Funk commented on 02-Nov-2012 02:53 PM
Our house might just have to try some Wang Dang Do this weekend for the game!!! You are right, it is catchy! And it sounds so good too!
Tuesday commented on 02-Nov-2012 10:38 PM

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