It’s a chicken wing kind of day in our house!

For one, there’s a showdown happening…a Fantasy Football showdown. More about that later!

If you’ve ever had Bang Bang Shrimp then you know how addicting this sweet and spicy sauce can be!

So as I was pondering what flavor pairing to consider for today’s Game Day Wings it came to me. And the Bang Bang Chicken Wings of Love were born!

This simple flavor packed sauce is smooth and tangy and has only four ingredients:

• Mayonnaise
• Thai Sweet Chili Sauce
• Sriracha Hot Sauce
• Honey

About the Fantasy Football Showdown. Nick and I have been in the same fantasy football league for years. Inevitably we’d play each other 2-3 times throughout the season with fairly equal head to head results. But never have we met each other in the final championship series….until this year!

This is Final Playoff Week 1 of 2. At the time I started this blog post, Team Take a Hike (that’s me) was a 20 point favorite. I’m now projected to lose by 35 points. I’ll keep you posted on this house divided showdown! It ain’t over til it’s over!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quick & Easy 4-Ingredient Bang Bang Sauce

This Quick & Easy 4-Ingredient Bang Bang Sauce will transform a pan of baked chicken wings! And deliver restaurant quality fried shrimp too!

Course Sauce

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup Thai Sweet Chili Sauce see recipe link in post
• 1 Tablespoon Sriracha hot sauce
• 1 Tablespoon honey

Instructions

• Whisk together sauce ingredients. Store in a jar in refrigerator for up to a week.

The post Quick & Easy 4-Ingredient Bang Bang Sauce appeared first on Lemony Thyme.

As with all of our chicken wing we recipes, we bake them vs. frying.

• Place wings in a single layer on a rack set in a baking sheet.
• Bake at 400 degrees F for an hour
• Toss the crispy wings with this simple 3-ingredient sweet and spicy sauce: soy sauce (sub coconut aminos for gluten free), sweet chili sauce, and chili crisp oil (can sub sriracha).

The result is a crispy on the outside, juicy inside and slightly sweet, spicy and sticky super flavorful batch of chicken wings.

That was a mouthful and so are these!

And they’re pretty in a picture thanks to the pop of color from our Farmers Market flowers.

Did I tell you about our new passion project….VW Thyme aka June Bus.

She’s a 1965 Classic VW Samba 23-Window Bus and she’s pure joy!!

We’d love for you to follow her journey on Instagram & Facebook @VWThyme !! And if you try these Thai Sweet Chili Chicken Wings I’d love for you to leave a comment below.

All my best,
Libby

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Thai Sweet Chili Chicken Wings

These Thai Sweet Chili Chicken Wings are crispy on the outside, juicy inside and slightly sweet, spicy and sticky. That's a mouthful and so are these!

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pounds chicken wings flats and drummettes separated
• 1/2 cup soy sauce (or coconut aminos for gluten free)
• 2 Tablespoons sweet chili sauce store bought
• 2 teaspoons chili crisp oil recipe link in post

Instructions

• Preheat oven to 400° F. Line baking sheet with aluminum foil (for easy clean up) then place rack in pan. Arrange chicken wings in a single layer. Bake for 1 hour or until skin are crispy.
• While wings are baking, combine sauce ingredients in a small sauce pan and bring to a boil. Turn off heat and allow sauce to rest. When wings are cooked, place in a bowl with about 1/2 of the sauce, toss to coat. Add more sauce as needed. Server remaining sauce on the side for dipping.

The post Thai Sweet Chili Chicken Wings appeared first on Lemony Thyme.

There are those dishes on a restaurant menu that create a stir and keep you coming back. 

Remember when the Blooming Onion blossomed on the Outback menu….what a craze.  Have you ever been tempted to go to Red Lobster…just for the Cheddar Biscuits?  Or raced straight from work to Chili’s for an order of their Southwestern Eggrolls (and a Presidente Margarita)? 

I did my usual Internet research and found many copycat recipes for Bang Bang Shrimp. 

They’re battered, but not too battered…the sauce is a little spicy and a little sweet…and they come piled high in a bowl. 

I chose a recipe on the thenoshery.com as my starting point and adapted from there.  The shrimp we enjoyed last night…were Awe-mazing!! 

Recipe tips:  Once the shrimp are battered, chill them on a baking sheet for about 30 minutes to be sure the coating adheres during frying.  Once fried, drain them on brown paper bags, they’re much more absorbent than paper towels and the shrimp won’t stick.

The signature Bang Bang Sauce is made from mayonnaise, Thai Sweet Chili Sauce, sriracha hot sauce and honey.

Bang Bang Shrimp are addicting with their crispy batter and heavenly sauce! Serve as an appetizer or make a plateful for Game Day!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Bang Bang Shrimp {Bonefish Grill Inspired}

Course Appetizer

Cuisine Seafood

Servings 4

Author adapted from the noshery.com

Ingredients

For the sauce…

• 1/2 cup mayonnaise
• 1/4 cup Thai Sweet Chili Sauce
• 1 tsp. Sriracha Hot Sauce or more to taste
• 1 Tbl. Agave Nectar or honey

For the shrimp & batter…

• 1 lb. fresh shrimp peeled & deveined
• 1 egg
• 1/2 cup buttermilk or milk
• 1/2 – 1 cup corn starch
• 1/2 – 1 cup panko bread crumbs
• Peanut or canola oil for frying

For serving…

• Shredded lettuce or cabbage
• scallions thin sliced
• red pepper flakes optional

Instructions

For the sauce…

• Combine the sauce ingredients and reserve.

For the shrimp…

• Whisk together the egg and buttermilk in medium bowl. Add shrimp and refrigerate for 30 minutes.
• Line a baking pan with parchment paper.
• In large ziplock bag, combine cornstarch and panko bread crumbs.
• Remove shrimp from egg/mixture 2-3 at a time, shake off excess, then drop into ziplock of crumbs and toss to coat. Remove to baking sheet. Continue until all shrimp have been coated. Add addtional corn starch and panko if required. Refrigerate shrimp for 30 minutes before frying if possible.
• Heat oil in a deep skillet or wok to 350 degrees. Test with small piece of bread…should sizzle immediately when dropped in oil and turn golden brown within 30 seconds.
• Fry shrimp 2-3 at a time for 1-2 minutes. They will only be a light golden brown, however do not overcook. Remove to drain on a brown paper bag or paper towels.
• Once shrimp are cooked, gently toss in sauce, then serve over shredded lettuce/cabbage and sprinkle with scallions.

I also experimented with some interesting late afternoon lighting for set #2 of pictures.  Enjoy.

The post Bang Bang Shrimp {Bonefish Grill Inspired} appeared first on Lemony Thyme.