I love fried seafood.
Fried clams, oysters, even fried lobster…but my all time favorite is fried shrimp.
For shrimp, I like coconut shrimp, shrimp parmigiana, buffalo shrimp, but my favorite go to recipe when I am in the mood to fry…a nice crispy shrimp that will be so addicting, you can stop eating them.
Did you ever open a bag of chips or cookies in the car after the supermarket run and say to yourself,
“I’m just going to have one…perhaps two..tops, but that is it.”
By the time you pull into the driveway your shirt is full of crumbs and there’s an empty bag or container on the passenger seat.
Yup, we’ve all been there…only the strong ones will admit it.
That, in the nutshell, or shall I say, In the shrimp shell…is exactly how this shrimp will be to you.
It’s very much a fishing town that people flock to because of it’s dock to table seafood, relaxed atmosphere, awesome waves and the tranquil vibe it leaves you with.
It’s gotten more developed, more trendy and more inhabited over the years, but to me it will always be a place where I learned to swim in the ocean, respect the waves, appreciate amazing sunsets, develop my love for seafood and a place where beautiful memories were made.
There are so many places on Long Island to get great seafood, but to me the best places are the closest to the water.
The dockside restaurants where industrial fishermen haul back monster tuna and tremendous shark to be sold at markets as well as off the map seafood shacks and small restaurants where amazing recipes are developed after the patrons have left, the last table is cleaned and they break out the beers.
“This is about chicken wings, right? Why all the talk about fish?”
We’ll, I’m glad you raised your hand and asked this question.
Over the last few years the foodie focus has not only been on seafood, but tavern and beach hut type eats such as innovative salads and finger foods like creative chicken wings.
Originally, it was down to earth fish like fried flounder, but then as tastes developed, family cooks became chefs, new inspirations were created, fancy foods were introduced and celebs bought restaurants… the times changed and so did the menu.
Restaurants that were known for having the reliable chopped steak and crab cake all of a sudden replaced these standards with sushi grade tuna, chilean sea bass with mango chutney, steak tartare and dishes revolving around molecular gastronomy, like edible sea foam.
What the hell is edible sea foam?
It’s just lecithin powder incorporated with other ingredients to look like a wave, rolled up on your plate and left it’s nasty, greenish residue.
Sexy, right? How about edible sand?
How about no!?!
The trend is going back to eating what you like, not what’s trendy and what the local celebs are chowing down on.
What a concept.
Fresh cut fries with sea salt and garlic butter is coming to mind, sweet and smoky short ribs and Smoked Cheddar and Pulled BBQ Chicken Mac & Cheese all lend their notes to how I created my wings.
These wings are simple, even though there are numerous ingredients, the process is easy and your taste buds will thank you.
Sure, if you look hard enough you can still find a free range, grass fed elk burger with a raw quail egg and shaved wheat berry truffle infused olive oil on it being eaten by someone who wants to be seen eating something like this, but for me, I’ll stick to eating what I want.
Check out the full recipe below and…
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- 20 chicken wings
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon light brown sugar
- 1 cup high end, store bought regular bbq sauce. Noting too fancy or anything with added heat.
- 1/2 cup maple syrup
- 4 tbsp ketchup
- 3 tbsp Frank's Red Hot Sauce
- 1 tsp garlic powder
- 3/4 cup honey
- 5 tbsp salted butter
- Preheat the oven to 375.
- Wash wings with cold water and dry well with paper towels.
- In a large zip lock bag, add the pepper, cayenne, paprika, garlic powder and brown sugar.
- Place wings, 5 at a time in the bag and coat well.
- Spray a cookie sheet with cooking spray or if you are using a great non-stick cookie sheet, lightly coat with a little canola oil.
- Place the wings in a single layer on the cookie sheet.
- Cook for 35-40 minutes, turning once.
- While wings are cooking, make the sauce by simmering the ingredients on very low.
- As the wings are just about finished done baking, brush the sauce all over them, and put them back in the oven for another 5 minutes.
- While the wings are cooking, simply make the sauce by simmering all of the sauce ingredients for 10 minutes, under very low heat.
- Go to Costco for napkins.
Let me be perfectly upfront with you.
This is going to be one of the best things that you have ever tasted in your life.
I know this sounds a little over the top for a simple “dip”…but trust me, it’s so much more than just a dip.
Imagine being in the middle of a tornado, ok?
Now, imagine that tornado being made of cheese sauce..but not your average cheese sauce, but, The Ultimate Cheese Sauce.
Well, there is beer in it and there are 6 bottles to a 6 pack and the recipe does call for beer so as I was perfecting the recipe I had to regulate the amount of alcohol vs cheese ratio numerous times and by default…
Let’s just say I had to call a cab to get me home from the test kitchen but the good thing is…
I created your new favorite food item.
Your go to party dip..
The Sunday football invite guarantee.
It’s warm, sweet, tangy and seriously delicious.
Give it a try and let me know how you like it.
Spread the Love!
Like me at…..
and on Instagram @ thefooduluv
- 4 Tbsp salted butter
- 3 Tbsp. all-purpose flour
- 3/4 cup whole milk
- 1/2 cup beer (use a quality lager. Not Budweiser)
- 1 tbsp tabasco sauce
- 1 tsp. dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp cayenne
- 1/4 tsp. salt
- 1/4 tsp chopped parsley (for garnish)
- In a large sauce pan over medium heat, slowly melt the better.
- Once the butter is melted, whisk in the flour until smooth.
- Remove pan from the stove and whisk in 1/3 of the milk until it's smooth.
- Then whisk in another 1/3 of the milk slowly.
- Now add in the remainder of the milk and continue to whisk until it's smooth.
- Stir in the beer, tabasco, dijon, onion powder, cayenne and salt.
- Bring the pan back to a medium heat and stir until the sauce is smooth and thick.( 2 min)
- take off heat.
- Whisk in cheese a little at a time and make sure it is melting nicely before adding more cheese.
- The reason why I break the milk amounts into thirds is to make sure that the sauce is smooth and all bits of flour are dissolved.