Jeff's Chicken Wings (Roman's IV Wings Copycat)

Ingredients:

Chicken Wing Pieces (we made 5 lbs)

Buttermilk

1 pkg. Saltines, crushes (that's one individual wrapped package from a box of 4)

4 cups flour

1 Tbls + 1 tsp each: paprika,  onion salt, garlic salt, and Cajun seasoning

Fresh ground black pepper

Vegetable Oil

Directions: 

Place thawed chicken wing pieces in a gallon size ziplock bag. Pour a generous amount of buttermilk over the chicken so that it is completely covered. Place bag in refrigerator for 30-60 minutes. 

In a bowl, place flour and spices. Mix together. 

Ground some fresh black pepper into mixture (about 1/2 tsp) 

Mix in crushed saltines

Heat oil to 400 degrees. While oil is heating take wings out of bag and coat with the flour mixture.

Dry in small batches for 10 minutes. 

To serve: 

Toss wings in a bowl of your favorite wing sauce or dry rub. We like to toss them in dry Cajun seasoning or garlic powder and then dip them in Buffalo or Sriracha Hot Sauce. 

Pineapple Salsa (Adapted from a recipe by The Pampered Chef)

Ingredients:

1 Large Red Onion

2-4 small or medium size Jalapeño Peppers

1 each: Green, Yellow & Red Bell Pepper (optional: add an orange bell pepper for more color)

1 bunch Green (Spanish) Onions

1 small bunch Cilantro

1-2 cans Pineapple Chunks (I use the kind that is in its own juice, drain the juice out of can) 

6 small-medium size Roma Tomatoes

Optional: Lime Juice

Directions:

Rip cilantro leaves off their stem and put in bowl. Chop up cilantro in bowl using salad scissors (basically the same thing as kitchen shears). 

Chop onions & peppers. (I use a manual food processor that you can purchase from the Pampered Chef. It is the easiest way and you have a little more control of how chopped up you get the vegetables than with an electric food processor) 

Dice tomatoes. (Think of pico de gallo from a Mexican restaurant...that's the size you want for all the veggies) 

Run the pineapple chunks through the food processor real quick. Just long enough to chop up the junks into smaller pieces, but don't process too much or you will end up with mush. (If you want even easier, just buy crushed pineapple in the can, drain the juice and dump the can in the bowl) 

Fold everything together until its nice and mixed up. 

Add a splash of lime juice to give it a tangy taste. (I always have my hubby taste before I add any lime juice...sometimes I put it in, sometimes I don't. And it will really be according to what your tastes are) Remember, you will have juices from the pineapple & tomato too. You don't want to put too much lime juice or your salsa will be soggy. 

Serve with tortilla chips of your choice. I personally like chips with a hint of lime. There is also a brand that is margarita flavored which are really good as well. Just be sure to stir up before serving cause the juice will settle to the bottom of the bowl. Enjoy!