Skip to main content

Wings Stop Inspired Wings and Seasoned Fries

The football season brings the cravings for tons of junk food.  Honey will start wanting wings and nachos and chili fries.  So I decided to go for a little greasy happiness and make a Wing Stop inspired Sunday football dinner and for less than half the price. Both, Honey and Bebe loved the wings, and I am so excited to have found the seasoning for the fries because I absolutely love them.
When making wings, it's less of a hassle to oven bake then buying a ton of oil and frying them; I never know what to do with the dirty oil afterward and the flavor is still so good.  When buying wings, buy the full wings, cut at the joints, and stick the wing tips back in the freezer (makes chicken stock later).
Even though I made the chicken and the fries, it was more cost effective to buy the cheese sauce and saved a little time.  The carrots and celery were already in the fridge and so was the ranch dressing.
Have fun and enjoy!

serving: about 20 wings

3 lbs wings cut up drumettes and flats
1/2 cup hot sauce like Red Dot
2 tablespoons butter
1/2 teaspoon cayenne pepper (optional)
1/3 cup honey
2-4 tablespoons Dijon mustard
2 tablespoons butter

Set oven at 400degrees F. Lay chicken flat on baking sheets. Bake until crispy and flipping mid-way through. About 45 minutes.
Melt butter in microwave. In one bowl, add hot sauce, 2 tablespoons butter, and cayenne pepper if desired. Mix well and add half of the wings while hot. Mix well to coat all wings..
In a second bowl add butter, honey, and mustard (as much for desired taste). Mix well and add half of the wings while hot. Mix well to coat all wings.

serving: 4-6

4 medium potatoes
2 tablespoons vegetable oil
1/4 seasoning - Tony Cachere's or Mrs. Dash
1/2 tablespoon white sugar
1/2 tablespoons brown sugar
1 tablespoon salt

Set oven to 400degrees F.
Cut potatoes into fries. In a bowl, add oil to potatoes and toss until all fries are coated.
Spread fries onto baking sheet and put into oven for about 45 minutes and turning fries halfway through.  Fries should be golden.
In a small bowl pour seasoning, sugars and salt. Mix well.
Once fries are crispy, sprinkle seasoning mix.

Fries seasoning adapted from All Recipes - Food Buzz


  1. You should make more of those.

  2. My mouth seriously started watering when I saw all this... lol

  3. I just may make more soon. @Marcus It was tasty. @dalmonte


Post a Comment

Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…


So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…