Hillbilly Hot Wings

These are Hillbilly wings because of the baking stone used to prepare them. They remind me of the heavy black cast iron skillets my mom and ma-maw used to cook in. They fell out of favor when no sticks showed up. But, I just don't think you get the same flavors. So, I found this stoneware from Pampered Chef which give the same "feel" to the cooking. This will only make sense to hillbillies who have spent time in mom and ma-maws kitchen. The rest will just have to take our word for it.
 
If you like the heat of buffalo style chicken wings you are going to love this hillbilly take on the dish.

Ingredients
2 pounds Tyson All Natural chicken wings.
2 Tablespoons Tony's Creole seasoning
1/2 Cup Moore's Buffalo Wing Sauce
1 Stick Parkay Margerine

Tools
Boning Knife - Six Star
Butcher Shears - Six Star
2 Quart Bowl - Correlle
Baking Stone - Pampered Chef
Pastry Brush - Tupperware
Antibacterial Cutting Board - Williams-Sonoma

You may wonder why I list the specific tools I use. No, I'm not selling any of them. This might help explain.

Dad used to say, "A poor workman blames his tools." But, he also said, "The right tool for the job." I really think the right tool makes a lot of difference.

Preheat your oven to  manly 425 degrees.

First, rinse everything (including the chicken. I don't care if the science says the heat will kill all the bacteria the FDA allows a certain amount of rodent hair to be present in packaged chicken and that is not cool with me).

Second, use your boning knife to separate the the chicken at each joint (save the tips for a manly soup recipe I've got coming up).

Third, place your wings on the baking dish, dust them evenly with the Tony's, and place them in the oven. Turn them after 20 minutes and cook for another 20 minutes.

Fourth, while the wings are in the oven, put your margarine and wing sauce in your bowl and microwave them to melt together.

Fifth, after 40 minutes remove the chicken from the oven, drain off the oil and brush on your margarine, sauce mixture.

Let this man food cool about 5 minutes and chow down. Remind yourself not to eat the bones. I know real men have a weakness for crunching bones to suck out the marrow but we must make some adjustments to function in polite society.

Flaming Chicken Meteors

Before I jump into this manfood recipe, I want to ask everyone who reads this to leave a suggestion for a name for this dish. Red Hot Chicken Balls, just doesn't fill me with a desire to put something in my mouth. I thought about Pollo Bola, but my daughters pointed out the Spanish chicken balls doesn't seem any more appetizing. So, please leave your suggestion as a comment. Thanks!

I never knew how good chicken could be in a meatball until I tried this recipe. I have used combinations of beef and pork with a variety of spices and seasonings, and they were always very good. But, the leanness of the ground chicken with the combination of the banana peppers, the hot sauce, the dusting of Parmesan and the hot sauce finisher make these one of the absolute best I've ever had.

Ingredients
1 pound Perdue ground chicken
4 tablespoons Louisiana hot sauce
1/4 cup Mt. Olive banana peppers, chopped
2 tablespoons Kraft grated Parmesan
1 Stick Kraft margarine
1/4 cup Kroger wing sauce - medium
1 large egg
1/4 cup oatmeal

Tools
2 quart Corelle bowl
4 quart Daisey Deep Fryer/Slow Cooker
16 inch Pampered Chef baking dish
1 17 ounce bottle of Wesson oil
Large wooden stirring spoon

Procedures
Gradually preheat the oil in the deep fryer
Mix the chicken, egg, and hot sauce together in the bowl
Chop 1/4 cup banana peppers and add them to the chicken mixture
Mix in the hot sauce with the chicken.
Drop the chicken mixture into the hot oil about 2 tablespoons at a time.

 

Fry the chicken balls until they float to the top
Dip out the balls and place them in the baking dish.
Dust the balls with Parmesan
Bake them in the oven at 350 for 10 minutes.

While the balls are browning in the oven microwave the Krogers wing sauce with the margarine.

Spoon the mixture onto the chicken.

Serve these with a side of ranch dressing for dipping and there won't be any leftovers.

Jalapeno Pepper Poppers

There was a time when men who felt the primal urge to demonstrate their mastery of fire to prepare the flesh of the beast they had slain or roast the efforts of their labors in the field, they were forced out of there shelter into the naked elements. But, of late we have begun to assert our culinary prowess inside the kitchens our castles.

Today's recipe is a demonstration of one of my first victories of battling the intense heat of the formidable jalapeno into submission.

Seriously, this is a formula I've been tinkering with for some time and now I'm ready to share it.

Ingredients

12 Jalapeno peppers.
8 ounces Philadelphia Cream Cheese
8 Pieces Oscar Myer Precooked Bacon
Juice of one lemon
6 Slice Sargento Provolone Cheese

Tools
Ronco Six Star Knife Set
Tupperware 1 Quart Colander
Cuisinart 9 by 14 Cutting Board
Pampered Chef Large Round Stone Baking Sheet
2 Quart Corelle Bowl
Spoon

Procedures
Preheat Oven to 325 degrees
Microwave 8 strips of bacon on high for 45 seconds

Combine Philadelphia cream cheese in Correlle Bowl with 8 Slices crumbled bacon.
Slice the lemon in two pieces (Rolling the lemon first make it easier to squeeze the juice from).
Squeeze the juice from the lemon halves into the mixture and mix it in.

 

Slice the peppers down the center.
Use a spoon to scrape the seeds and pulp from the peppers.

Fill the peppers with the cream cheese and bacon mixture.
Slice the Sargento Provolone slices into sixths and top the stuffed peppers.
Bake the peppers on 325 for 25 minutes.
Remove the peppers when the cheese has reached a golden brown.

Here are some tips on how to choose the best Jalepeno peppers.
Select peppers that are 2 to 3 inches in length and are roughly bullet shaped.
Look for dark green color but be wary of those that have begun to turn red because the taste begins to sweeten and are not ideal for this recipe.

Here is a photo array of the preparation tools and process.