Matt's Hot Wings and Ballpark Brats

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Matt's Hot Wings:

3-4 pounds chicken drumettes or wings
2 cups flour
1T Seasoning Salt
Cracked black pepper
Oil for frying (we use canola)

2 cups Franks hot sauce
1 stick butter
1-2 T Red wine vinegar (to taste)
2 t. garlic salt (or to taste)
Freshly cracked black pepper (to taste)

Celery and carrot sticks
ranch or bleu cheese dressing

Make the sauce first.

Combine hot sauce, butter and vinegar in saucepan and heat until butter is melted Add garlic salt to taste and heat on medium, stirring occasionally.

Heat oil in large pot, fryer or wok on medium high, make sure oil is not smoking. Turn down if so.

While oil is heating, wash chicken

Mix flour with seasoning salt in mixing bowl

Place chicken piece by piece into flour mixture, then place on a separate plate

When half the chicken is dipped, place that half in hot oil and fry 10-15 minutes until drumettes/wings turn brown. Dip second half of chicken to fry after first batch is done.

Take one out and cut into it to test doneness.

Toss wings/drumettes in sauce and place on platter.

Serve with cold celery and carrot sticks with ranch or bleu cheese dressing.

Ballpark Brats:

6-8 pork bratwursts
1 yellow pepper sliced into thin strips
1 red pepper sliced into thin strips
1 yellow onion sliced into thin strips
2 t olive oil
Salt/pepper to taste
6-8 french rolls or hoagies

Put rolls in warm oven to heat them (you may wrap them all in foil if you like them soft) in 250 degree oven for 10-15 minutes while brats are cooking

Place the bratwurst into the frying pan along with about 1/2 inch of water and 1/4 of the onion. Do not cover the bratwurst with water. Cover pan with lid. Heat the bratwurst on medium heat until all of the water evaporates, about 10 minutes. Uncover and cook for a few more minutes with the lid off to brown the bratwurst, turning to brown all sides. Brats should be 160-170 degrees when done. You may also grill these on the BBQ for 20 minutes, they are delicious both ways!

While bratwursts are cooking, saute' (in a separate pan) the peppers and onions until tender. Salt/pepper to taste.

Put brats in rolls and cover with peppers and onions. Serve with your favorite condiments- sauerkraut, dijon mustard, ketchup (!), and relish.