*Ingredients :


° 2.5 lb (about 1134 g) chicken wings

° 1 tsp chicken broth

° 1 teaspoon of seasonal sal

* use to taste salt

° Thyme

° Wise

° 1 teaspoon of Maggie seasoning (optional)

° 1 teaspoon salt-free Cajun seasoning

° 1/2 teaspoon powdered ginger, black pepper, rosemary

° Potato or cornstarch

° Flour

° Buttermilk


° 1/2 stick of butter

° 1–2 tablespoons flour

° 1 can evaporated milk

° 1 1/2 c heavy cream

° 1/2 c chicken broth

° Garlic powder

° Black pepper

° Cajun-season

° 8 oz (about 302 g) Colby Jack cheese

° 8 oz (about 302 g) cheddar cheese

+ more for the top of the macaroni

° PaprikaYAM:

° 4 medium yams

° 4 t salted butter

° 1 t cinnamon

° 1/2 t nutmeg

° 1/2 t ginger

° 1 teaspoon of vanilla extract

° 1/2 cup brown sugar (use 3/4 to 1 cup for sweeter yams)


°Drained canned green beans

° Chicken broth

° Cajun seasoning

° Onion

° Garlic

*Instructions :


Start cleaning my chicken.

I use chicken wings.

Also, I rinse with water, a vinegar also just rubbing them with lime.

You can use any piece of chicken you like. I just rinse it off to make sure there are no feathers or dirt or anything like that.

One thing is for sure, we season this chicken to the bone. Chicken salt, pepper & garlic powder.

I’ve been there before with Maggie season, I putting ginger powder along with black pepper also rosemary. You have to come in with the herbs on the chicken.

I also like to use sage and thyme on the chicken. This no-salt Cajun seasoning and some garlic I broke up. Now the garlic, the sage, the time.

We’re just breaking this and crushing it so we can get the flavor

You don’t need to baste your chicken and buttermilk.

Cover it enough, and that’s enough to get your chicken tender.

Just season to the bone.

Of course, when you want that chicken, you have to marinate it overnight.

Enjoy !

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