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Lemon zest and pepper blend — wings, fish, grilled chicken
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Lemon zest and pepper blend — wings, fish, grilled chicken
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Heat oil in a large non-stick skillet over medium high heat. Add wing pieces and cook until golden brown on all sides, about 6 to 10 minutes. Drain excess liquid before adding sauce ingredients. Mix remaining ingredients and add to skillet, stirring to coat chicken well. Cook on medium heat until chicken is well coated and sauce thickens, about 8 to 10 minutes. You can also cook them in a crock pot, on low setting. The meat just falls off the bone.