April has been a nutty month, and not the delicious peanut butter variety. It’s more of the nutty-as-in-crazy kind. Between a promotion at work and me trying to write a pilot with a friend (which has been a nutty-as-in-fun process), I fell behind on my Cook This Now challenge and haven’t cooked much at all. Some evenings have even been spent in a catatonic state on the couch watching vacuums on QVC and eating leftovers. Oof.
But my cousin Farha, who is a fantastic cook, came to visit from Karachi and snapped me out of it with her impressive skills. All my family really does when we hang out together is eat. We eat out, come back home and eat again. We eat in and talk about eating, then go out to eat something else. It’s what we do. It’s who we are. In keeping with my rather nutty, thrown-together lifestyle as of late, here’s a super easy recipe from Farha. No measurements are needed. Everything is to taste. It couldn’t be simpler. And there’s very vigorous shaking involved.
You will need, roughly:
- about 10 chicken wings
- salt to taste
- pepper to taste
- 3ish tbsp honey
- 1 or 2 tsp crushed red chili flakes
Season the wings generously with salt and pepper and deep fry until the skins turn golden brown, about 10 minutes. Then place the wings in a large plastic bag (or in our case, a clean bucket that used to hold ice cream). Pour in the honey, add the chili flakes, close the bag (or lid) and shake shake shake shake shake.