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  2. Winging it: Home cooks and pros share how they devised ... - AOL

    www.aol.com/winging-home-cooks-pros-share...

    At service, cooks deep-fry the chilled wings at 350 degrees F for about 8 minutes to crisp up the skin, then toss them in a blend of sweet chili sauce, peanut butter and crisp chopped bacon to serve.

  3. It's Not Game Day Until You Serve Finger-Lickin' Good Chicken ...

    www.aol.com/not-game-day-until-serve-171600107.html

    Red Chimichurri Chicken Wings. This red chimichurri sauce is packed with fresh herbs, garlic, and roasted red peppers. It's delicious on just about anything (steak, pork, and, of course, chicken ...

  4. Bojangles (restaurant) - Wikipedia

    en.wikipedia.org/wiki/Bojangles_(restaurant)

    Bojangles OpCo, LLC., doing business as Bojangles (known as Bojangles' Famous Chicken 'n Biscuits until 2020), is an American regional chain of fast food restaurants that specializes in Cajun-seasoned fried chicken and buttermilk biscuits and primarily serves the Southeastern United States.

  5. Air-Fryer Chicken Wings - AOL

    www.aol.com/air-fryer-chicken-wings-011607501.html

    Makes. 2 dozen. Ingredients. 2 teaspoons garlic powder. 1 teaspoon garlic salt. 1 teaspoon each ground mustard, ginger and nutmeg. 1/2 teaspoon pepper. 1/2 teaspoon ground allspice

  6. Airline chicken - Wikipedia

    en.wikipedia.org/wiki/Airline_chicken

    Airline chicken with mashed potatoes, corn, green beans and a basil olive oil dressing. Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless.

  7. Red beans and rice - Wikipedia

    en.wikipedia.org/wiki/Red_beans_and_rice

    Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with small red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [1]