• This holiday, why not bring a little Southern flavor to the table with these recipes from John McLemore chef and author of the new cookbook "Dadgum, That's Good, Too!"

    Fried Wings


    1 gallon cooking oil

    2 lbs. chicken wings

    1 cup soy sauce

    1 tablespoon black pepper

    1 teaspoon garlic powder

    ¼ teaspoon cayenne pepper


    1. Fill Butterball® or Masterbuilt Fryer with oil to the MAX line. Heat to 375° F; this will take approximately 15 to 20 minutes.

    2. Place wings in a large bowl. Pour soy sauce over wings, cover and chill in refrigerator for 1 hour. Drain and pat dry with paper towels.

    3. Place wings into the fryer basket and carefully lower into the fryer; cook for 10 to 12 minutes, turning occasionally. Be careful not to overcrowd or stack wings in the basket. Using a metal spatula or slotted spoon, remove wings from fryer and place in a single layer on paper towels.

    4. In a small bowl, combine pepper, garlic powder, and cayenne pepper. Sprinkle mixture over wings, turning to coat both sides.

    Deep-Fried Mac n' Cheese


    1 gallon cooking oil

    ½ lb. (1 cup) uncooked elbow macaroni

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1 tablespoon dry mustard

    2 cups milk

    1 cup heavy cream

    ½ cup chopped yellow onion

    1 lb. Andouille sausage (casing removed), diced

    1 bay leaf

    1 teaspoon sweet paprika

    1 large egg, beaten

    14 ounces (4 cups) sharp white Cheddar cheese, shredded

    1 teaspoon kosher salt

    1 teaspoon black pepper

    2 tablespoons hot sauce

    3 tablespoons butter

    1 cup panko (Japanese-style breadcrumbs)


    3 cups all-purpose flour

    1 teaspoon cayenne pepper

    5 eggs, beaten

    2 cups panko (Japanese-style breadcrumbs)