Jen’s Blog


Jan, 15

Turnt Up For Wings

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Every few years, the vernacular of the street seems to change. As any good educator, I do my best to stay abreast of the lingo. Sadly however,  just when I think I know I have all the terms down and can wow my students with my quick wit and keen awareness.  Some kid yells something in the hallway, everyone gets “turnt up”,  and I’m clueless on the new word. But what does “turnt up” mean you might ask? I’ll just go with the mild version of getting crazy or wild.  No need to worry about the other definitions. So for today’s blog,  I want you to get “Turnt Up” about some wings for your Super Bowl Party!!!!



Old Bay Wings


– 2 1/2 lbs. fresh chicken wings

– Old Bay Seasoning

– 1 stick of butter

– Vegetable oil (or peanut)


1.  Pre-heat oil to 350 degrees in large skillet or Dutch oven

2. Rinse chicken, pat dry with paper towel, and remove all hairs or feathers.

3. If desired, cut chicken tips and cut at the joint of the wing.

4. Place chicken into pre-heated oil.  Do not over crowd skillet it will lower the temperature of the oil.

5.  Fry chicken at 350 degrees for 12-13 minutes

6. Drain chicken on paper towel lined baking sheet or plate

7. Melt 1 stick of butter and add 1/4 cup old bay seasoning in large mixing bowl

8.  Place chicken in bowl with old bay butter and toss with tongs.

9. Set oven to broil,  put chicken on a large baking sheet,  sprinkle each piece with old bay, and broil for 2 minutes.

10.  Serve with ranch dressing, carrots, and celery.


Fabulous Fried Chicken


photo (12)

Not to toot my own horn, but I will toot on…I decided to try mixing some corn starch with my flour.

I am here to testify, this was FABULOUS.

Fried Chicken


– 2 lbs. fresh chicken wings

– 4 cups of all-purpose flour (divided)

– 3-4 beaten eggs

– 1/2 cup corn starch

– old bay seasoning

– vegetable oil for frying

– Ziploc bags (gallon size)


1. Rinse chicken and pat completely dry with paper towel. Remove all feathers and hairs. Season chicken with old bay seasoning.

2. In large heavy bottomed skillet, pre heat oil to 350 degrees.

3. Set up dredging station. The first bag two cups of flour, shallow dish with eggs, the second bag put two cups of flour and 1/2 cup of corn starch season with old bay.

4. Dredge chicken.  Flour, eggs, flour/starch mixture. Let chicken rest.

5. Fry chicken for 13-15 minutes.

6. Drain on paper towel. Season lightly with salt.


Chipotle Wings




– 2 1/2 lbs. fresh chicken wings

– Vegetable oil

– 3 chipotle peppers with adobo sauce (1/4 -1/3 cup)

– 1/3 cup molasses

– 1/3 cup ketchup

– 2 tbsp white vinegar

– Pinch of cayenne pepper

– Salt

– Black pepper


1. Rinse chicken wings and pat dry. Fry in 350 degree oil for 12-13 minutes. Drain on a paper towel and immediately season with salt and pepper.

2. In food processor, combine chipotle peppers, adobo sauce, molasses, ketchup, vinegar, cayenne, and some salt and pepper. Puree in food processor.

3. Put mixture in a small sauce pan, bring to a boil and reduce allowing to simmer.

4. When all wings are fried, put into a medium bowl, coat with sauce. Toss wings around until all are coated.

5. I served this with ranch dressing…..



Classic Buffalo Wings…



classic buffalo

Classic Buffalo Wing


– 2 lbs chicken wings…please remove feathers…it is a bad look..

– salt and pepper

– 1 bottle of your favorite hot sauce ( I use Crystal)

-1/2 stick of butter

– canola oil


1. Rinse and pat wings dry. Season with salt and pepper. Pre-heat oil to 350 degrees. Fry chicken for 12-13.

2.  In sauce pot or microwave, heat up hot sauce and butter.

3. When chicken is fried, drain on paper towel and repeat process of frying until all pieces are fried.

4. After all chicken is fried, toss chicken in hot sauce/ butter mixture  in a large bowl and place on baking sheet. Bake at 350 degrees for 5 minutes.

5. Pour the remaining sauce on chicken when removed from oven.

6. Serve with celery, carrots, blue cheese and ranch dressing.


Parmesan Wings




2 1/2 lbs. chicken wings

lightly seasoned with salt and pepper

Dredging Station

3 cups of all-purpose flour

2/3 cup of corn starch

2 tbsp. garlic powder

2 tbsp. salt

2 tbsp. pepper

Vegetable oil for frying

After frying

Parmesan Mixture

1 1/4 cups of mayonnaise

1/2 cup grated Parmesan Cheese

1 tbsp. garlic powder


1. Make sure wings are cleaned and lightly seasoned with salt and pepper. Do not pat the wings dry. The moisture will help the flour mixture adhere.

2. In large Ziploc bag, mix together flour, corn starch, garlic powder, salt, and pepper.

3. Toss chicken pieces in flour mixture. Press pieces for the flour mixture to adhere.

4. Place on a sheet allowing the chicken to rest a few minutes before frying.

5. In a large cast iron skillet or heavy bottomed skillet, pre-heat oil to 370 degrees

6. Fry chicken until golden brown. About 12-13 minutes.

7. Remove chicken from the skillet, and place on paper towel lined plate to drain. Sprinkle lightly with salt.

8.While frying chicken, in a medium sized bowl, mix together mayonnaise, Parmesan cheese, and garlic powder.

9. When wings have cooled just slightly, a minute or so, with a pastry brush; brush mayo mixture onto wings.

10. Serve with ranch dressing, carrots, and celery.


Remember….Who Do You Want In Your Kitchen On Game Day?






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