Pops' BangUp Shrimp & Chicken Wings

Shrimp and Wings in a Creamy, Spicy Sauce

This recipe makes a lot of wings and shrimp.  But be prepared.  Everytime we have taken this to a party it is the first thing that disappears.  Everytime. 

They taste almost as good at room temperature as they do hot. 

This recipe is very flexible.  The magic is in the sauce. 

• You can bread the wings and shrimp yourself (a recipe follows)
• Make it easy on yourself and buy prebreaded shrimp (the coconut kind are especially good!)
• Leave the wings "naked" (unbreaded) or even use store-bought fried "buffalo wings".

Another thing that makes this a great party preparation is that you can make the sauce several days in advance and just keep it in the refrigerator until needed.

Ingredients:

Shrimp and Wings:

1 ½ pounds of the biggest Shrimps you can find 
2 to 3 pounds of the biggest Chicken Wings you can find

Pops' BangUp Sauce:

1 cup Mayonnaise
8 teaspoons Chili Garlic Sauce (find this in the Chinese section of your grocery or in a Oriental Market)
2 teaspoon granulated Sugar
1 teaspoon Rice Vinegar
4 tablespoons of Pops' Smoky Habanero Pepper Sauce (use more or less to taste)

Optional Ingredients (that give your Shrimp and Wings that "special touch"):

½ cup crushed Peanuts
½ cup chopped Green Onions (only the green part)

Directions:

1. Mix it all together in a bowl.
2. Pour it over the prepared shrimp and chicken wings.
3. Sprinkle the peanuts and onions over the shrimp and wings if desired. 
4. There is no #4.  That's it.  Eat and Enjoy.

Fried Shrimp:

Ingredients:

1 ½  Shrimp, peeled & deveined 
½  cup Oil 
1  Egg, beaten 
1  cup all-purpose Flour 
½  cup Milk 
¾  teaspoon Seasoning Salt 
¼  teaspoon Salt 
Oil (enough for deep frying)

Directions:

1. Preheat oil to 350 degrees.
2. Combine ½ cup oil and egg; beat well.
3. Add remaining ingredients except oil for frying and stir until well blended.
4. Dip shrimp into batter to coat.
5. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
6. Remove with slotted spoon; drain on paper towel.
7. Add a ½ teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.