Brett-EDH
TVWBB Olympian
Too hot to cook so I took the path of least resistance.
Buffalo wings and Mac n cheese (that’s in the oven finishing up).
SPOG, cayenne, celery seed, red pepper flakes, smidge of cinnamon, Avo oil and corn starch.
Mix it all up and it becomes “fried” wings once cooked. Then into a dunk of SBRs thinned with ACV and a few dashes of Tabasco and reset to cook the hot bbq sauce.
Smoked with oak wine barrel stave chunk. Ready in around 15-20 minutes.
Buffalo wings and Mac n cheese (that’s in the oven finishing up).
SPOG, cayenne, celery seed, red pepper flakes, smidge of cinnamon, Avo oil and corn starch.
Mix it all up and it becomes “fried” wings once cooked. Then into a dunk of SBRs thinned with ACV and a few dashes of Tabasco and reset to cook the hot bbq sauce.
Smoked with oak wine barrel stave chunk. Ready in around 15-20 minutes.
