You can easily make restaurant-style chicken wings at home using our Devil’s Backbone Seasoning, barbecue sauces, and our Tennessee honey. The secret is to fry them first until partially cooked, drizzle with honey and hot pepper sauce, then bake in the oven until crispy and done. Serve with dipping sauces, such as a honey and soy sauce blend.
Makes 6 to 8 servings
Prep: 20 to 25 minutes
Cook: 32 to 35 minutes
4 pounds chicken wings
Devil’s Backbone Seasoning, for sprinkling
3 cups peanut oil, for frying
1/3 cup The Old Mill Orange Blossom or Sourwood Honey
1 tablespoon liquid hot pepper sauce
Dipping Sauces: Barbecue sauce, Ranch dressing, Blue Cheese Dressing, or Honey Dipping Sauce
Honey Dipping Sauce:
½ cup honey
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon barbecue sauce
Chopped green onion or cilantro for garnish
- Wipe the wings dry with paper towels. Leave them whole, with the drummette and wing tip attached. Sprinkle on all sides with the Devil’s Backbone seasoning. Place uncovered in the fridge. Preheat the oven to 375 degrees. Pour the peanut oil in a large cast iron skillet to measure 1 ½ inches deep. Preheat the oil to 350 degrees.
- Set aside the honey and hot pepper sauce for seasoning the fried wings. Prepare the sauces. For the Honey Dipping Sauce, place the ½ cup honey in a small bowl and whisk in soy sauce. Fold in garlic and ginger. Season with barbecue sauce. Sprinkle the sauce with cilantro or green onion.
- When the oil is hot and you are ready to fry, add a third of the chicken wings and fry until the skin begins to brown, about 4 to 5 minutes. (You can use the oil that remains to fry onion rings or French fries, or cool and chill for another use.) Remove the wings with tongs to a rack or brown paper to drain. Repeat with the remaining wings. Place all the wings on a clean baking sheet. Drizzle with the reserved honey and hot pepper sauce. Place the pan in the oven.
- Bake until the wings are crispy and done, about 20 minutes. Pile onto a serving plate and serve with bowls of the dipping sauces.
Watch Danielle from our Pottery House Cafe make them right here!
Cheese grits are the perfect side dish for breakfast and brunch through the holiday season. And they’re even more delicious made with our Old Mill stone-ground grits. To make a souffle of the grits, separate the eggs, beat the whites, and then gently fold the beaten whites into the grits mixture before baking. What you get is a cheese grits side dish that rises to higher heights, sure to impress family and friends. And this elegant but easy side can transition to dinner where it pairs well with roasts, steaks, and grilled fish.
Cheese Grits Soufflé
Makes 8 servings
Prep: 15 to 20 minutes
Cook: 40 to 45 minutes
1 teaspoon soft unsalted butter
4 cups whole milk
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper or nutmeg
2 cups (8 ounces) shredded sharp Cheddar cheese
2 tablespoons unsalted butter
6 large eggs, separated
- Place a rack in the center of the oven, and preheat the oven to 350 degrees F.
- Rub the butter on the bottom only of a 2-quart (8-cup) souffle or baking dish and set aside.
- Place the milk in a medium saucepan over medium heat and bring to a boil. Pull the pan off the heat, and whisk in the grits, a little at a time, until the grits are incorporated. Place the pan back over medium heat, and let the grits come to a simmer. Stir and cook the grits until smooth and thickened, about 8 to 10 minutes.
- Turn off the heat, and stir in the salt, pepper, cayenne or nutmeg, cheese, and butter until smooth. Set aside.
- Crack the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Beat the egg yolks lightly with a fork, and add a couple tablespoons of the warm grits to the yolks to bring up their temperature. Stir to combine. Repeat this process two or three times, adding a couple tablespoons grits to the yolks, and then turn the yolk mixture into the pan of grits, stirring to combine well. Set aside.
- Beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Pour the grits mixture alongside the egg whites in the bowl and fold gently to combine. Turn the mixture into the prepared dish, and place the dish in the oven.
- Bake until the souffle rises and is golden brown on top, about 40 to 45 minutes. Serve at once.
Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!
Pimiento Cheese Baked Grits
This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.
Yield/ Number of Servings: 6-8
Hands on time: 35 min
Total time: 1 hour 35 min
1 tsp. salt
1 cup Old Mill Yellow Grits
1 cup half and half
¼ tsp. cayenne
3 cups (12 oz) shredded sharp cheddar cheese
1 (4 oz) jar diced pimientos, drained
1/3 cup chopped green onion
2 large eggs, lightly beaten
- Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
- Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
- Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.