Jamaican Wings--the best wings everrrrr

Sorry, no backstory today: Debbie Smith is getting married tomorrow and we need to get some sleep before the glorious event. We are surrounded by happiness and love!!!

Speaking of love, Harvey loves wings. And this recipe went straight to his heart...but not in a bad way. With some planning ahead and very little effort, you, too, can make the best wings ever...perfect for football season!

Jamaican Wings

Combine:
✔ 1 cup fresh lime juice (bottled, if you have to)
✔ 1 cup soy sauce
✔ 1 cup rum, heated in a skillet and flambéd so all the alcohol is burned off (volume will decrease by at least 1/2)

Marinate a large pack of chicken wings in the above ingredients for 1-2 days (2 days is best). To prepare the wings for serving, first drain them in a large colander. Dredge wings in flour and then deep fry in oil until crispy-done. My favorite dipping sauce is a dish of soy sauce enhanced with fresh grated ginger and a few drops of garlic hot sauce to add a little spice. Yummmmm...!

(Note: you can adjust the volume of marinade according to the amount of wings you'd like to make, keeping the ratio 1:1:1.)

Voila!

...and she told 2 people and he told 2 people...and so on and so on...

I think most people who like to cook will agree that we get some of our best recipes from friends. We try something they make, beg for the recipe, and then pass it on (but not without giving due credit, of course!). That happened with the recipe Faith Orley gave Harvey for her White Chicken Chili. I'm not sure where Faith found this recipe but as far as we're concerned, it originated with her and we have since passed it ourselves--it's THAT good and EASY. See for yourselves:

White Chicken Chili

✔ 1 tablespoon olive oil
✔ 1 medium onion, chopped
✔ 1 - 4 oz. can chopped green chilis
✔ 3 tablespoons flour
✔ 1-1/2 cups cooked chicken, chopped
✔ 2 teaspoons cumin
✔ 2 cans white beans (Navy or Northern)
✔ 1 - 14-1/2 oz. can chicken broth

In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilis, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat, simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

Buon appetito!