Although these wings have a breading, it’s not thick and heavy but light as well as being spicy.

Ingredients

• 4 pounds chicken wings

• 3/4 cup all-purpose flour

• 1 teaspoon paprika

• ½ teaspoon ground cayenne chile

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• 1/3 cup Louisiana-type hot sauce or see recipe below

• 1/4 cup butter or margarine

• Salt

• Vegetable oil for frying

Accompaniments:

• Blue Cheese dressing

• Celery sticks

Instructions

Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.

This recipe is also attributed to Big Daddy. Since yak meat is impossible to find, substitute buffalo or very lean beef.

Ingredients

• 3 pounds yak meat, cut into 1-inch cubes

• 1 large red onion, chopped

• 1 large yellow onion, chopped

• ½ cup vegetable oil

• 1 quart veal or beef stock

• 2 cups tomato juice

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 green bell pepper, diced

• 1 jalapeño chile, seeds and stem removed, minced

• ½ poblano chile, seeds and stem removed, diced

• 1 teaspoon ground cumin

• 3 tablespoons ancho chile powder

• 3 tablespoons red chile powder

• 2 tablespoons barbecue rub

• 3 cups cooked black beans

• 3/4 cup pureed cooked black beans

• Salt to taste

Instructions

In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft. Add the stock and tomato juice and cook, covered, over low heat until the meat is almost tender, 3/4 hour to 1 hour. Add the bell peppers, chiles, cumin, chile powders, and rub and cook, covered, for about 20 minutes. You may have to add more stock at this point. Add the black beans and black bean puree, stir well, and cook for another 5 to 10 minutes. Add salt to taste.

The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.

Ingredients

• 2 large sweet potatoes, peeled, diced, and steamed

• Olive oil

• 1/4 pound bacon, cut into ½-inch pieces and rendered until crisp

• 1/4 red onion, diced

• ½ red bell pepper, diced

• ½ yellow bell pepper, diced

• 2 ears steamed corn, kernels cut from cob

• 2 tablespoons minced cilantro

• Salt and pepper to taste

Instructions

In a skillet, fry the sweet potatoes in the olive oil until crisp. Remove and drain on paper towels. Combine all the ingredients in a bowl, mix well, and place in a warm oven until serving time.