Meet Traci!

Hi! I am Traci and I live in The Piney Woods of East Texas. I consider myself a comfort cook. It is just my husband and me, so we kinda play it by ear when it comes to meals. While I do try to plan for the week, something will happen, like working late, or having to run errands after work. We love to cook outside when we can. I have become a fan of smoking foods out on our deck. While I am not good yet, I enjoy the thrill of it. 

I am a passionate baker! Every week, I make a sweet for my Honey to share with others at work. Yes, I do take requests. Some even come from his customers. I am so thankful to be a part of 37 Cooks. We started as acquaintances, and have become friends. I have become a better person in the kitchen and I ADORE having 36 other voices for encouragement and answers!

Fried Chicken Wings

This is a recipe I came up with after having too many overly breaded wings in my life. This is a light, well seasoned breading. We love wings prepared in many different ways, but this one is my favorite, so I chose to share it with you. I use this breading on shrimp, and even used it recently on some avocados.

8 whole wings separated at joints (tips are added to my chicken bag in the freezer to save for stock)
1 cup All-Purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne (ancho or Aleppo will also work)
1 teaspoon salt (always optional)
1/2 teaspoon black pepper
2 large eggs
1/2 cup hot sauce 

vegetable oil, for frying

In a large bowl, beat the eggs well and add the hot sauce. Add the wings, toss them in the mixture and refrigerate while you prepare the rest of your ingredients. I have been known to let them marinate for an hour or so.

Combine all dry ingredients in a vessel of your choice (I like to use a plastic gallon-sized baggie). Mix well. Grab your chicken wings from the refrigerator. Use the largest frying pan you are comfortable with, you can always fry the wings in batches. You don't want to crowd them while they are frying.

Heat the oil over medium heat. At this point, I like to cook one wing for a taste test. Using tongs, take 1 piece of chicken out of the egg mixture, dredge it in the flour mixture and place into the hot oil. I cook it for about 6 minutes on each side; the chicken is ready when the juices run clear. This test will give you a better idea of how long you need to cook it. When it is done, drain on a paper towel. Taste and adjust seasoning of the flour mixture, if needed. Cook the rest of your chicken. These wings have such great flavor, we don't even dip them in anything. Of course, you could serve them with extra hot sauce, ranch, and even honey mustard.

I hope you try these wings and enjoy them!