Pram-wing mariners-wings martini salad

Pram-wing

28 chicken wings (drums & flats)

1 tsp salt

1 cupParmesan

1 tsp black pepper

1 tsp garlic powder

1 cup or 2 four

2 tablespoon Mrs dash

1/2 cup cornstarch

Oil for frying

Garlic Parm butter sauce

1 stick tbsp butter

1/2 cloves garlic, minced

3 tbsp Kewpie mayo

⅔ cup freshly grated Parmesan (or to taste)

3 parsley

2 tsp sazón Sazonador seasoned

Salt, to taste

Season the chicken wings with the salt, ehat every seasoning you want or i aldobo and sazón total season Toss with the cornstarch until evenly coated.

Shallow fry until golden brown and cooked through. flipping halfway.

While the wings cook, melt the butter in a pan over medium-low heat. Add the minced garlic and cook for 2 minutes until fragrant—don't let it brown.

Add the garlic butter to a large bowl with the Kewpie mayo and whisk until smooth.

Add the hot wings and toss until evenly coated.

Season with a pinch of salt, add the grated Parmesan and parsley, then toss again until every wing is coated & with Parmesan exsta

mariners -wings

2 heaping tablespoons yogurt

1/2 tea glass milk

2 garlic salt

4–5 tablespoons olive oil or vegetable oil

1 tablespoon tomato paste

1 teaspoon paprika

1 teaspoon chili oil instead

1 teaspoon dried thyme

1½ teaspoons salt

½ teaspoon black pepper

1 heaping teaspoon honey

1 heaping teaspoon mustard or 1 tablespoon lemon juice

Clean the chicken wings and cut them into two pieces at the joint. Score (make shallow cuts) on the wings as shown in the video.

Mix all the sauce ingredients together.

Coat the wings thoroughly with the marinade.

Marinate for at least 1–2 hours. The longer they stay in the marinade, the better they'll taste.

Arrange the wings on a baking tray.

Bake in a preheated oven 259

Dipp sauce

1/2 cup mayo

1/2 cup sour cream

1 cup Buffalo Sauce

3 Tbsp milk

Juice of half a lemon

1 Tbsp chopped parsley

1 tsp chopped dill

1 tsp chives

2 tsp blend

Salad

1 medium lemon

4 pimiento-stuffed olives

2 tablespoons kosher salt

2 packages spring mix

2 medium tomatoes, chopped

1 small red onion, thinly sliced

1/4 cup sliced pimiento-stuffed olives

Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside.Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared

Or

Chef cerda famous salad

2 large cucumbers, thinly sliced

1/4 red onion, thinly sliced

1 cup cherry tomatoes

1 tbsp olive oil

1 tbsp salt

1/4 tsp black pepper

1/2 salad toppings mix

1/2 cup feta cheese – toppings

1/2 banana peppers – toppings

1/2 Pickle

Salad toppings & whatever dressing you want

Slice the cucumbers and onions and place them in a bowl.

In a small bowl, whisk together vinegar, olive oil, sugar, salt, and pepper. Add the cherry tomatoes and feta cheese.

Pour the dressing over the cucumbers and toss well.

Let sit for 15 minutes so the flavors blend.

Top with fresh herbs before serv

#yummy #recipe #Chefcerda