Freezer Burnt Chicken Wings - they can be saved

Yes — freezer-burned chicken wings aren’t ruined, but they do need a little help. Freezer burn mostly dries the surface and dulls the flavor. If they don’t smell off and aren’t slimy after thawing, they’re safe to use 👍

Here’s how to make them good again:

First: Fix the Texture

Thaw in the fridge.

Trim badly dried spots (if any look leathery or grayish).

Soak in a brine (30–60 min):

• 4 cups water

• 2 tbsp salt

• Optional: 1 tbsp sugar

This helps rehydrate and season the meat.

Then: Use “Flavor-Forward” Cooking Methods

Freezer-burned wings are best in dishes where sauce or seasoning is bold:

🔥 1. Crispy Baked / Air-Fried Wings (Sauced)

After brining: • Pat very dry

• Toss with oil, garlic powder, paprika, salt & pepper

• Bake 425°F (220°C) for ~40–45 min (flip halfway)

• Toss in buffalo, BBQ, honey-garlic, or teriyaki sauce

🍲 2. Soup / Stock / Ramen

They’re excellent for: • Chicken broth

• Wing soup

• Pho-style noodle soup

Simmer with onion, garlic, ginger, and peppercorns — the freezer burn won’t matter in broth.

🌶️ 3. Sticky Soy-Garlic Wings (Stovetop)

Simmer wings in: • ½ cup soy sauce

• ½ cup water

• 2 tbsp brown sugar or honey

• Garlic + ginger

• Finish by reducing the sauce to a glaze

🍗 4. Shred for Dips or Tacos

Boil or pressure-cook → pull the meat → use in: • Buffalo chicken dip

• Chicken tacos

• Quesadillas

When to Toss Them ❌

Throw them out if: • They smell sour or rotten

• They’re slimy after thawing

• They have deep gray/green patches

Homemade Kitchen Bouquet

You can make a simple Kitchen Bouquet–style browning & seasoning sauce at home with just a few pantry ingredients. It adds rich color and savory depth to gravas, stews, soups, and sauces—just like the store-bought version.

🥣 Homemade “Kitchen Bouquet” Browning Sauce

Ingredients

1 cup sugar

½ cup water

½ tsp salt

½ tsp onion powder

½ tsp garlic powder

½ tsp celery seed (optional, but classic)

½ tsp soy sauce or Worcestershire sauce (for umami)

Directions

Caramelize the sugar

Add sugar to a saucepan over medium heat.

Stir constantly as it melts and turns dark brown (like cola). Don’t let it burn.

Carefully add water

Slowly pour in the water (it will bubble and steam—be careful).

Stir until smooth.

Season it

Add salt, onion powder, garlic powder, celery seed, and soy/Worcestershire.

Simmer 5–10 minutes until slightly thick.

Cool & store

Let cool, then strain if desired.

Store in a sealed jar in the fridge up to 2 months.

👉 How to Use It

Add ½–1 tsp at a time to:

Gravies

Soups & stews

Meatloaf

Roast drippings

It’s mainly for color + subtle savory flavor, just like Kitchen Bouquet.

If you want, I can give you a version with no sugar or one that’s extra savory for beef gravy 😄

Thunder Crunch Chicken Sandwich -variations

1️⃣ Buttermilk Fried Chicken Sandwich

Ingredients:

4 boneless, skinless chicken thighs

1 cup buttermilk

1 1/2 cups all-purpose flour

1 tbsp salt

1 tbsp black pepper

1 tsp paprika

1 tsp garlic powder

Vegetable oil (for frying)

4 brioche buns

4 tbsp mayonnaise

1 cup shredded lettuce

8 pickle slices

Instructions:

Place chicken thighs in a bowl and pour buttermilk over them. Let sit for at least 30 minutes in the refrigerator.

In a separate shallow bowl, whisk together flour, salt, pepper, paprika, and garlic powder.

Heat about 2 inches of vegetable oil in a deep pan or Dutch oven to 350°F.

Remove chicken from buttermilk, letting excess drip off, then press firmly into the flour mixture to coat completely.

Fry chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack.

Toast the buns, spread mayonnaise on both sides, and assemble with lettuce, pickles, and the fried chicken.

───── ✦ ─────

2️⃣ Popeye’s Chicken Sandwich

Ingredients:

4 chicken breast fillets, pounded flat

1 cup buttermilk

1 tsp hot sauce

3 eggs

2 cups all-purpose flour

1/2 cup cornstarch

1 tbsp Cajun seasoning

1 tbsp cayenne pepper

Vegetable oil (for frying)

4 brioche buns

1/4 cup mayonnaise mixed with 1 tsp Cajun seasoning

8 large dill pickle slices

Instructions:

Whisk buttermilk, eggs, and hot sauce in a bowl. Add chicken and marinate for 1 hour.

In a large bowl, whisk flour, cornstarch, Cajun seasoning, and cayenne pepper.

Drizzle 2 tbsp of the buttermilk marinade into the flour mixture and mix with a fork to create craggy bits.

Heat oil in a deep pot to 350°F.

Dip chicken from the marinade into the flour mixture, pressing down hard to coat. Shake off excess.

Fry for 4-5 minutes per side until deep golden brown and crispy.

Toast buns with butter, spread spicy mayonnaise on top and bottom buns, add pickles to the bottom, place chicken, and close the sandwich.

───── ✦ ─────

3️⃣ Bang Bang Chicken Sandwich

Ingredients:

4 boneless chicken thighs

1 cup buttermilk

1 1/2 cups cornstarch

1 tsp salt

1 tsp garlic powder

Vegetable oil (for frying)

4 hamburger buns

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp Sriracha

2 cups shredded cabbage

Instructions:

Mix mayonnaise, sweet chili sauce, and Sriracha in a small bowl to make the Bang Bang sauce. Set aside.

Dip chicken thighs in buttermilk, then dredge thoroughly in cornstarch mixed with salt and garlic powder.

Heat oil to 350°F in a deep pan.

Fry chicken for 6-8 minutes, turning once, until very crispy and cooked through.

Immediately brush the hot chicken generously with half of the Bang Bang sauce.

Toss the shredded cabbage with the remaining sauce.

Place the sauced chicken on buns and top with the slaw.

───── ✦ ─────

4️⃣ Crispy Lemon Pepper Chicken Sandwich

Ingredients:

4 chicken breast cutlets

2 cups all-purpose flour

1 tbsp onion powder

1 tbsp garlic powder

Vegetable oil (for frying)

4 tbsp unsalted butter, melted

2 tbsp lemon pepper seasoning (plus 1 tsp for flour)

1 tsp lemon zest

4 buns

Lettuce and tomato slices

Mayonnaise

Instructions:

Mix flour, onion powder, garlic powder, and 1 tsp lemon pepper seasoning in a bowl.

Dredge damp chicken cutlets in the flour mixture until well coated.

Fry in 350°F oil for roughly 4-5 minutes per side until golden and cooked to 165°F.

While chicken fries, mix melted butter, 2 tbsp lemon pepper seasoning, and lemon zest in a small bowl.

Remove cooked chicken from oil and immediately brush generously with the lemon pepper butter mixture.

Toast buns, add mayonnaise, lettuce, tomato, and the glazed chicken.

───── ✦ ─────

5️⃣ Hot Honey Fried Chicken Sandwich

Ingredients:

4 boneless chicken thighs

2 cups all-purpose flour

1 tbsp paprika

1 tsp cayenne pepper

1 cup buttermilk

1 egg

Vegetable oil (for frying)

1/2 cup honey

2 tbsp hot sauce (like Frank's)

1 tsp chili flakes

4 brioche buns

Coleslaw (for topping)

Instructions:

Whisk buttermilk and egg in one bowl. Whisk flour, paprika, and cayenne in another.

Dip chicken in the flour mix, then the egg mix, then back into the flour mix (double dredge).

Fry in 350°F oil for about 6-8 minutes until crispy and cooked through.

While frying, microwave honey, hot sauce, and chili flakes for 30 seconds until warm and runny.

Place fried chicken on a wire rack and drizzle generously with the hot honey mixture.

Assemble sandwiches on toasted buns with a scoop of coleslaw on top of the chicken.

───── ✦ ─────

6️⃣ Spicy Chicken Sandwich with Creamy Homemade Sauce

Ingredients:

4 chicken breast fillets

1 tbsp cayenne pepper

1 tsp salt

1 cup flour

Oil for frying

4 buns

Lettuce

For the Creamy Sauce:

1/2 cup mayonnaise

2 tbsp sour cream

1 tsp garlic powder

1 tsp onion powder

1 tsp dried dill

1 tsp lemon juice

1/2 tsp black pepper

Instructions:

Combine all sauce ingredients in a small bowl and refrigerate until ready to use.

Season chicken fillets directly with cayenne pepper and salt, rubbing it into the meat.

Dredge the seasoned chicken in flour to coat lightly.

Fry in hot oil (350°F) for 4-5 minutes per side until golden brown.

Spread a thick layer of the creamy sauce on both the top and bottom buns.

Place lettuce on the bottom bun, add the spicy chicken, and top with the bun.

Soup

1️⃣ Creamy Mushroom Soup

Ingredients:

4 tbsp unsalted butter

1 lb cremini mushrooms, sliced

1 yellow onion, diced

2 cloves garlic, minced

4 tbsp all-purpose flour

4 cups chicken or vegetable broth

1 cup heavy cream

1/2 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

Instructions:

Melt butter in a large pot over medium heat. Add mushrooms and onion; sauté for 5–7 minutes until tender. Add garlic and cook for 1 minute.

Sprinkle flour over the vegetables and stir constantly for 2 minutes.

Slowly pour in the broth while whisking to remove lumps. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the heavy cream, thyme, salt, and pepper. Simmer for another 5 minutes before serving.

───── ✦ ─────

2️⃣ Creamy Lobster Bisque

Ingredients:

6 tbsp unsalted butter, divided

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 (6 oz) can tomato paste

3 tbsp all-purpose flour

4 cups seafood stock or clam juice

1 1/2 cups heavy cream

1 lb cooked lobster meat, chopped

1/2 tsp smoked paprika

Salt and cayenne pepper to taste

Instructions:

Melt 4 tbsp butter in a Dutch oven over medium heat. Sauté onion, carrots, celery, and garlic until soft (about 8 minutes).

Stir in tomato paste and flour; cook for 2 minutes.

Whisk in the seafood stock slowly. Bring to a simmer and cook for 20 minutes until slightly thickened.

Use an immersion blender to puree the soup until smooth (or transfer to a standard blender).

Stir in heavy cream and remaining 2 tbsp butter. Add lobster meat and seasonings. Heat gently for 5 minutes (do not boil) and serve.

───── ✦ ─────

3️⃣ French Garlic Soup

Ingredients:

2 heads garlic, cloves separated and peeled (about 20–25 cloves)

2 tbsp olive oil

4 cups chicken broth

1/2 tsp dried sage

1/2 tsp dried thyme

3 large egg yolks

1/4 cup olive oil (for emulsion) or heavy cream

Salt and black pepper to taste

Toasted baguette slices and grated Swiss cheese (for serving)

Instructions:

Heat 2 tbsp olive oil in a pot over medium heat. Add garlic cloves and cook gently for 10–15 minutes until golden brown but not burnt.

Add the chicken broth, sage, and thyme. Bring to a boil, reduce heat, and simmer for 20 minutes until garlic is very soft.

Strain the soup, mashing the garlic through the sieve back into the broth (or blend everything until smooth). Return to low heat.

In a small bowl, whisk egg yolks. Slowly whisk in a ladle of the hot soup to temper the eggs, then pour the egg mixture back into the pot.

Whisk constantly on low heat until slightly thickened (do not let it boil). Serve immediately over toasted baguette topped with cheese.

───── ✦ ─────

4️⃣ Parmesan Soup

Ingredients:

3 tbsp unsalted butter

1 shallot, minced

2 cloves garlic, minced

3 tbsp all-purpose flour

4 cups chicken broth

1 1/2 cups heavy cream

2 cups freshly grated Parmesan cheese

1/4 tsp ground nutmeg

Salt and white pepper to taste

Instructions:

Melt butter in a pot over medium heat. Sauté shallot and garlic for 2–3 minutes until fragrant.

Whisk in flour and cook for 1 minute. Slowly add chicken broth, whisking constantly to prevent lumps.

Simmer for 10 minutes. Reduce heat to low and stir in the heavy cream.

Gradually whisk in the Parmesan cheese a handful at a time until fully melted and smooth.

Season with nutmeg, salt, and pepper. Serve immediately.

───── ✦ ─────

5️⃣ Cheddar Garlic Herb Potato Soup

Ingredients:

4 slices turkey , chopped

3 tbsp butter

1 yellow onion, diced

3 cloves garlic, minced

1/3 cup all-purpose flour

4 cups chicken broth

2 cups milk (whole or 2%)

3 large russet potatoes, peeled and cubed

2 cups sharp cheddar cheese, shredded

1 tbsp dried parsley

1 tsp dried chives

Salt and pepper to taste

Instructions:

Cook turkey in a large pot until crisp; remove and set aside. Add butter to the pot, then add onion and garlic; sauté until soft.

Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk.

Add potatoes, parsley, and chives. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.

Mash some of the potatoes against the side of the pot to thicken the soup slightly.

Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper, and top with crispy turkey .

───── ✦ ─────

6️⃣ Creamy Vegetable Soup

Ingredients:

4 tbsp unsalted butter

1 yellow onion, diced

2 carrots, peeled and sliced

2 stalks celery, sliced

2 medium potatoes, peeled and diced

1 cup broccoli florets, chopped small

3 cloves garlic, minced

1/3 cup all-purpose flour

4 cups vegetable broth

1 cup half-and-half or heavy cream

1 tsp dried Italian seasoning

Salt and black pepper to taste

Instructions:

Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, and potatoes. Sauté for 5–6 minutes.

Add garlic and broccoli; cook for 1 more minute. Sprinkle flour over vegetables and stir to coat.

Pour in broth while stirring. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until vegetables are tender.

Stir in half-and-half and Italian seasoning. Simmer uncovered for 5 minutes to thicken slightly.

Season with salt and pepper to taste before serving.

Taco Bake

Taco Bake: Frito Pie Casserole in 25 Minutes

All the flavors of walking tacos in an easy layered casserole. Crispy corn chips, seasoned beef, melted cheese - the ultimate game day comfort food.

INGREDIENTS:

- Ground beef - 1 lb

- Taco seasoning packet - 1 package

- Water - 2/3 cup

- Fritos corn chips - half bag (Original or Chili Cheese)

- Cheddar cheese soup - 1/2 can (Campbell's)

- Milk - 1/4 cup

- Shredded mozzarella - 1 cup

PREPARATION:

1. Preheat oven to 350°F

2. Brown ground beef over medium-high heat until no pink remains

3. Drain fat from pan

4. Add taco seasoning and water to beef

5. Simmer on low 5 minutes until liquid absorbs

LAYERING:

1. Spread Fritos in single layer on bottom of 8x8 baking dish

2. Spoon seasoned meat evenly over chips

3. Heat cheddar soup and milk in saucepan until warm

4. Pour cheese mixture over meat layer

5. Top with shredded mozzarella

BAKING:

Bake at 350°F for 12-14 minutes until cheese is melted and bubbly. Let rest 2 minutes before serving.

SERVES: 4-6 people. Top with sour cream, jalapeños, or salsa.