If you read yesterdays post you know I smoked some wings for later use. Last night’s meal was wings and grits. Let me first talk about the wings. I only smoke them to an internal temperature of 160* so they can be cooked again to crisp the skin and still be moist. For this meal, we took them out of the frig, deep fried them in 375* oil for about 4 minutes and they were perfect. I was using extra large wings so regular ones would require less time. After cooking we used Anchor Bar (inventor of Buffalo wings) wing sauce in two different ways.
Here’s a couple shots of the cooking process.
For a side, we had Asiago Cheese Grits per the recipe from Steph over at Plain Chicken and I thought they were outstanding – flavor packed. I made a double recipe so I’d have some to set up in a pan to slice and fry for breakfast, but after I had my fill there was very little left over – these are definitely not you basic cheese grits.
I tossed my wings in the sauce but Bev didn’t want that much on hers and here’s her plate – she likes to put things on top of things ala the real chefs.
I’m more basic with just two items.
What a great simple meal and thanks Steph for the grits recipe.
Have a great day and thanks for stopping by.