Wings, Fried Cabbage and Loaded Red Skin Mashed Potatoes

Step-by-Step Instructions

1. Make the Mashed Potatoes: Start by boiling the diced red skin potatoes in a pot of water until they’re tender. Drain the water and mash the potatoes together with sour cream, butter, milk, cheddar cheese, salt, and pepper. Keep them warm and set aside.
2. Prepare the Wing Coating: In a large bowl, mix together flour, cornstarch, garlic powder, paprika, salt, and pepper. Toss the chicken wings in this seasoned flour until each is thoroughly coated.
3. Fry the Chicken Wings: Heat oil in a deep fryer or large skillet over medium-high heat. Fry the chicken wings in batches, ensuring they get crispy and cook through, which will take about 10-12 minutes. Drain them on paper towels afterward.
4. Sauté the Cabbage: In a separate skillet, gently heat some oil over medium heat and add the shredded cabbage. Cook until it’s tender and slightly browned, which takes about 8-10 minutes. Season with salt and pepper to taste.
5. Plate and Enjoy: Serve the crispy chicken wings alongside the fried cabbage and loaded red skin mashed potatoes. Enjoy every bite of this delicious and comforting meal!

Best Ways to Enjoy It

To elevate your dining experience, consider garnishing your plate with freshly chopped herbs like parsley or chives for a burst of color and flavor. A side of your favorite dipping sauce, such as ranch or blue cheese, can also complement the crispy wings beautifully. Pair your meal with a refreshing salad or some crunchy veggies for added texture and color.

Keeping Leftovers Fresh

To store your delicious leftovers, let them cool completely and place them in an airtight container. You can keep the chicken wings and fried cabbage in the fridge for up to 3 days. For the loaded mashed potatoes, try to consume them within 2 days for the best taste. When you’re ready to enjoy again, reheat in the microwave or oven until warmed through—just make sure not to overcook!

Helpful Cooking Tips

• Wings with Extra Crunch: For an even crispier wing, refrigerate the coated wings for about 30 minutes before frying. This helps the coating adhere better.
• Make-Ahead Potatoes: You can prepare the loaded mashed potatoes ahead of time and reheat them just before serving. Add extra milk, if needed, to bring them back to a creamy consistency.
• Oil Temperature Check: Ensure your oil is hot enough (around 350°F) before frying. If it’s too cold, the wings will absorb too much oil and become greasy instead of crispy.

Creative Twists

Feel free to explore different flavor profiles! Swap the garlic powder and paprika for some cayenne pepper for a spicy kick. You could also experiment with different cheeses in the mashed potatoes, like pepper jack or Parmesan, for an extra savory twist. And if you want a lighter option, try baking the wings instead of frying them, though be prepared for a different texture.

Your Questions Answered

What’s the prep time?
The total prep time is about 20 minutes, with an additional cooking time of approximately 30 minutes, making it easy to whip up this meal in under an hour.

Can I freeze leftovers?
Yes! You can freeze the chicken wings and mashed potatoes separately, ensuring they are well-sealed. They can last up to 3 months in the freezer. Thaw them overnight in the fridge before reheating.

Can I use frozen chicken wings?
Absolutely, but it’s best to thaw them before cooking to ensure even frying. Just be cautious with cooking time, as frozen wings may take a bit longer to cook through.

By following this guide, you’ll create a meal that not only satisfies but also brings joy to the table, impressing family and friends alike!

Wings, Fried Cabbage, and Loaded Red Skin Mashed Potatoes

A comforting trio of crispy chicken wings, creamy loaded mashed potatoes, and sautéed cabbage that brings a delightful crunch and flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

  

For the Loaded Mashed Potatoes

• 4 pieces red skin potatoes, diced You can substitute with other types of potatoes if preferred.
• 1/2 cup sour cream
• 1/4 cup butter
• 1/4 cup milk Feel free to use plant-based alternatives.
• 1/2 cup shredded cheddar cheese You may experiment with other types of cheese.
• to taste tsp Salt and pepper

For the Chicken Wings

• 12 pieces chicken wings Frozen wings can be used but are best thawed before cooking.
• 1/4 cup flour
• 1/4 cup cornstarch
• 1 tsp garlic powder Can be substituted with other seasonings.
• 1 tsp paprika For more heat, use cayenne pepper.
• Oil for frying Oil for frying Ensure the oil is hot enough for frying.

For the Fried Cabbage

• 1 head cabbage, shredded Green cabbage can be substituted.

Method

 

Preparation of Mashed Potatoes

1. Boil the diced red skin potatoes in a pot of water until tender. Drain and mash them together with sour cream, butter, milk, cheddar cheese, salt, and pepper. Keep warm and set aside.

Preparation of Wing Coating

1. Mix together the flour, cornstarch, garlic powder, paprika, salt, and pepper in a large bowl. Toss the chicken wings in the seasoned flour until fully coated.

Frying the Chicken Wings

1. Heat oil in a deep fryer or large skillet over medium-high heat. Fry the coated chicken wings in batches for 10-12 minutes until crispy and cooked through. Drain on paper towels afterward.

Sautéing the Cabbage

1. In a separate skillet, heat some oil over medium heat and add the shredded cabbage. Cook until tender and slightly browned, about 8-10 minutes. Season with salt and pepper to taste.

Serving the Dish

1. Serve the crispy chicken wings alongside the fried cabbage and loaded red skin mashed potatoes. Enjoy!

Notes

Garnish with freshly chopped herbs like parsley or chives and serve with a side of ranch or blue cheese sauce. For best taste, keep leftovers in an airtight container, with wings and cabbage lasting up to 3 days in the fridge and the mashed potatoes for 2 days. Reheat before serving.