WAAAAAAAAAAAAAANGS!!!! + My Secret Buffalo Sauce Recipe! SHHH!

WANGSSSS!!!

Yes, these wings are sooooooooo pretty!!! And they taste pretty too. LOL!!! Wings, Americas best appetizer. Believe it or not I wasn't really into wings until I met my husband. He loves wings. Well he loves chicken PERIOD! Buying wings can be expensive so I started making my own. I tried deep frying them...Eh, too messy. I hate dealing with all that oil and the sticky/messy clean up afterwords! So, I tried baking them and cooking it to where they taste just like they were fried and boooooooooooooy, its so good!

Today, I made some wings. I bought the frozen wing pieces from Food Lion. 2.5 lbs for a little less than 7 bucks. I thought that was a good deal. So, knowing my husband and his love for wings I bought 3 bags LOL, don't judge us! Well my kids, especially my son Kenny loves to eat wings. Funny story he loves him some bone in wings. He isn't a tender type of guy. He don't like boneless wings either. But lets get to my wings recipe which is soooooooo simple!!!

 

Okay to the left are mild buffalo wings. I bought those McCormick seasoning packets. So simple. 1 packet for 2 lbs of chicken wings. Shake it up and then bake! So easy! And to the right is my regular baked chicken. So what I do is put the chicken wings in a bowl. Season it up with the following....

McCormick Montreal Chicken Seasoning

Garlic Powder

Onion Powder

Seasoning Salt

Season to your liking.

I also added some chopped up garlic on the chicken after putting it on a foiled lined baking dish placing the chicken meat side down first. I love me some garlic =) Bake these babies at 450 degrees for 45 minutes. After 20 minutes of baking flip the wings over. When its down I like to broil them until I get that crispy skin a nice brown color. And bammm! You're done! Chicken is moist with the crispiest skin as if it was deep fried! 

Garlic Parmesan Wings

Now, this is my very first time making these bad boys and they were a hit for my family. Simple, all you need is 2 ingredients. Parmesan + Garlic Powder. I didn't measure anything. I had put 10 wings in a bowl. Covered it with Parmesan and put some garlic powder and mix. You want to do this as soon as the wings come out the oven. You want the natural juices/oils of the chicken to help coat the parm and garlic powder. 

BONUS

Crisel's Secret Buffalo Wing Sauce

I can't honestly say where I got this recipe from. I think I got it from the Food Network Channel but I tweaked it to my liking. My all time fav hot sauce...TEXAS PETE!!! Yummy!! Things you will need. 

Hot Sauce (Texas Pete)

a Garlic clove; chopped

Vinegar

brown sugar

butter

Again, no measurements sorry but this is how I make it. In a medium size sauce pan shake enough sauce to cover the bottom of the pan. Turn the heat on medium/low heat. After it starts to become fragrant add chopped garlic. Let it cook until it smells so yummy LOL. Then, add butter. The more butter the less spicier your sauce will be. Mix til everything is incorporated. Then, add vinegar. Not a lot. Do it but TBS and taste to how you like it. Some may leave the vinegar out. Then add the brown sugar and keep mixing til its dissolved. There it is. So after baking the wings let it cool for 5-6 minutes and then pour that sauce over the chicken in a mixing bowl and SHAKE SHAKE SHAKE what ya mama gave you! 

There it is. My baked wings recipe, Garlic Parm seasoned wings, and my special buffalo wings sauce. Hope yall enjoyed this. Have any question, please comment below. Thanks for reading yall. 

xoxo,

Crisel

Lumpia

Lumpia Recipe

Hey Everyone. Today, I will be making lumpia. My husband was upset that I didn't save him any lumpias the last time I made them LOL. He loves my lumpia. So I decided to make lumpia to get back into my husbands good graces. haha.

Lumpia

Lumpia can be considered a meal or a snack. Well, most of the time it's like a side dish but I know people who eat them as a meal, well I do that too.  I know someone who can't eat lumpia with rice. There are 3 different types of lumpia that I know of.

Lumpiang Sariwa: refers to “fresh,” or un-fried lumpia that are filled with sauteed veggies and meat and wrapped in a thin, homemade crepe–as opposed to store-bought spring roll wrappers.

Lumpiang Shanghai: is mostly ground pork with little vegtables.

Vegetable Lumpia: is the lumpia that I cook the most. It's basically ground beef, carrots, cabbage, green beans, onion, and garlic. I like to cook my filling first then deep fry it =) And this is the recipe I will share with you today. ENJOY!!

Things that I used:

- 1 lb ground beef

- 2 small carrots, julienned

- a handful of green beans

- 1/4 of a medium sized cabbage

- 1/2 yellow onion, diced

- 2 or 3 garlic gloves, chopped

- black pepper

- oil for frying

- lumpia wrappers

SUGGESTION: Cut all veggies for faster cooking time and if you have frozen lumpia wrappers defrost it while cutting veggies so it would be easy to peel off.

HELPFUL HINTS: This is how I cut my carrots and green beans. It's called julienne cut. A julienne (also called a "matchstick") is a type of cut that makes a long thin strip.

My carrots, green beans and cabbage julienned =D

After getting all the vegetables chopped and ready to go...LET'S START COOKING!!!

Get a Tbs of oil heated.

Start cooking onions and garlic.

Then add your ground beef. Brown your ground beef.

Add your pepper.

Once your ground beef is browned, add carrots and green beans and let cook til veggies are cooked through.

About 5 mins after adding veggies add 2-3 Tbs of Oyster Sauce.

Next, add the cabbage. This is optional but you can add a drizzle of oyster sauce. Not a lot just to get some on the cabbage.

This is how it should look. At this point I just want to get a hot bowl of rice and eat this just like this. LOL, but lets stay on track and start getting the lumpia ready!

Once it's done cooking I put it on a paper towel lined paper plate so that the oil can be drained out. You wanna make sure the filling isn't hot or wet. It will rip your lumpia wrappers.

While the filling is cooling this is a good time to peel your lumpia wrappers.

Okay, so this is a bowl of water to secure my lumpia together. Others use an egg that's scrambled but I find that water works just was well as an egg does. Plus, I don't waste any eggs. If yall don't know I love me some eggs. I aint gonna waste a good egg.

Let's get a wrappin'. Place your lumpia wrapper as diamond. I used a plastic spoon and scooped 2x. That is more than enough of filling. Try to make your filling equal. You dont want your lumpias to be a lot of different sizes. So once you get the 2 spoonfuls of filling spread it out to make a line.

 

Now take the bottom flap and pull it up pass the filling. Make sure when folding you do it real tight.

Roll it up til you reach the middle flaps.

So once you reached the middle flaps fold it toward the middle. It will look like and envelope. Again make sure your folding is tight and not loose.

Continue to roll up..Remember..TIGHT!!

Once you reach this point dip your finger in the water and lightly cover this area.

TADA!! Yay, your done...with 1 lumpia. HAHA!

I am finally done. whew, that took a while!

Okay, frying time! Get your pot filled bout 1/2 thick of oil and get it heated. You want to heat it on a medium/high. You don't want it too hot were the first layer is cooked but the inner lumpia skin isn't cooked through.

Get a bowl and line it w/paper towel so you can place your cooked lumpias in and drain the excess oil out.

Yay...it's frying! Again, you don't want to overcrowd your pan. You want everything to cook evenly.

It doesn't take long to cook so keep a good watch on them. It should look like this...golden brown. yummmmmy in my tummmmmmy!!!

First batch is done. Keep your lumpia standing up so that the oil can drip downwards.

It's DONE!!! Got my Jufran Sweet Chili Sauce!!!

Had to have my yummy lumpia with a tall glass of ice and my caffiene free diet coke!!

DIPPING SAUCE: 

There are 2 different sauces that can be used for lumpias. There is the sweet chili sauce and a garlic vinegar sauce.

This is the sweet chili saice that I always use. I think it's call Mae Ploy Sweet Thai Chili Sauce

This is the vinegar and garlic dipping sauce. I love this one too. Here is the recipe for this sauce. This is NOT sold in stores LOL.

Garlic-Vinegar Dipping Sauce

-3 cloves garlic, finely crushed

- 1/2 cup vinegar of choice

- 1/8 tsp. ground pepper

- Pinch of salt

- 1 tsp. shallots, finely chopped

- 1 chili pepper, chopped (optional)

Mix ingredients in a glass bowl and add more vinegar/pepper/salt as required.

Hope yall found this recipe to be easy and I hope you try this soon. If you have any questions, please don't hesitate to ask. ENJOY!!!