My Lemon Pepper Wings

I was introduced to Wing Stop by Drew a few years back and boy, since then, I have been in love with their lemon pepper wings! It's probably the saltiness of it that makes me wanna have more, and more, and more!! Well, for the longest time, I only knew about the Wing Stop locations in the East Bay. Until about a month ago, one branch opened near the house at Daly City!

Because of Wing Stop's popularity, the place has been packed and orders are impossible to make. The waits are long and well, I just don't have the patience for that. Not for wings!

So, I decided to make my very own lemon pepper wings and I have to tell you, they're dead on the same as Wing Stop's! Here's my secret to share with you all:

Needed:
A good deep fryer like Fry Daddy. Fill it up with good oil and heat up well.

Wash chicken wings and pat dry. Season with some salt and pepper.

Fry wings in batches, making sure not to overload the fryer or the wings won't come out crispy. Fry only until browned (but not crisped up yet). Let wings cool while frying other batches. Then, re-fry the wings, coolest batches first. Fry until the skin is nicely browned.

After taking the wings out of the oil, immediately sprinkle lemon pepper seasoning. Coat the wings liberally to ensure the seasonings stick.

Enjoy immediately. The wings are best piping hot!

Shrimp with Lobster Sauce

Would you believe this has no lobster in it whatsoever?

This is my to-go lunch, consumed at my cube at work. I absolutely love Shrimp with Lobster Sauce and early this morning, having known that I did not have any packed lunch, I knew that I had to have my indulgence.

The first time I had this was at a Chinese restaurant close to work at another location. It was delicious. Now that our office moved to a different site, I am blessed with another close location for these darn things. Today's treat, I got from New Ming's Restaurant on Mission and 2nd Streets here in San Francisco.

The sauce was overflowing over my rice. Packed soy sauce was poured all over my rice for extra saltiness. I ended up eating all of the rice, oh about two white rice at that! The shrimp--I saved for last.

I don't know if I can make this as good as New Ming's. I can try. I looked up recipes as I devoured my plate--believe me, it was a challenge! LOL! That's when I found out, the recipe's fairly simple--and no trace of lobster at all! Wonder how it got it's name...