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  2. How to Make Your Corn on the Cob Taste Like It Came From Wingstop

    www.aol.com/corn-cob-taste-came-wingstop...

    A Redditor asked Wingstop employees to share the secret spices used to make the fried corn, and one person responded that it's "just sweet corn put in the fryer and then tossed Cajun seasoning on it."

  3. We're Ranking the Best Wingstop Flavors—Sauces and All - AOL

    www.aol.com/were-ranking-best-wingstop-flavors...

    Out of 11 different Wingstop sauce options, which flavor is a touchdown?

  4. Best Wingstop Flavors: I Ranked 13 Flavors, Including ... - AOL

    www.aol.com/tried-12-wingstop-flavors-best...

    Looking for the best wing flavors at Wingstop? Here are 13 flavors ranked from best to worst, (including the brand new Maple Sriracha flavor) based on taste, heat, and overall satisfaction.

  5. Bruce Foods - Wikipedia

    en.wikipedia.org/wiki/Bruce_Foods

    Cajun Injector offers a variety of flavors with the most popular being Creole Butter and Creole Garlic. [citation needed] Casa Fiesta Mexican Foods Casa Fiesta offers Mexican prepared foods. It is the only major brand of Mexican food still produced in El Paso, TX. The line includes sauces, dips, shells, beans, rice, dinner kits, and seasoning ...

  6. Seasoned salt - Wikipedia

    en.wikipedia.org/wiki/Seasoned_salt

    Lawry's, the oldest commonly used "seasoned salt" in the US, was originally developed for seasoning steaks in the 1930s. [10] [11] Lawry's, the most common brand of seasoned salt in the US. Morton Season-All is the #2 seasoned salt in the US by market share. [12] Cajun and Creole seasoning. In Louisiana and the surrounding states, many ...

  7. Cajun cuisine - Wikipedia

    en.wikipedia.org/wiki/Cajun_cuisine

    Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...