Jeff Mauro's Creamy Cole Slaw

From the Food Network show on Diner Favorites come this cole slaw recipe.

Ingredients

• 1/2 cup Mayonnaise
• 1/3 cup Buttermilk 
• 1/3 cup granulated Sugar 
• 2 tablespoons White Vinegar 
• 2 tablespoons Lemon Juice 
• 1 small Shallot, minced 
• Kosher salt and freshly ground Black Pepper
• 1 medium head Cabbage, cored and roughly chopped 
• 1 cup Shredded Carrots 

Procedure

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.

• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

Gochujang Chicken Wings - Eddy Jackson

Eddy Jackson visited The Kitchen on the Food Network.  He shared the following chicken wing recipe.  

Ingredients

Gochujang Sauce

• 1/4 cup gochujang
• 1/4 cup molasses 
• 1/4 cup lite soy sauce 
• 1 heaping tablespoon light brown sugar 
• 1 teaspoon finely chopped ginger 
• 1 teaspoon finely chopped garlic 
• 1 teaspoon finely chopped shallot 
• Pinch of kosher salt 
• Pinch of freshly ground black pepper 

Wings

• 1 to 2 quarts canola oil, for frying
• 2 pounds and drumette pieces (about 24), wing tips removed, rinsed and dried well 
• 1/4 cup rice flour 
• 1 bunch scallions, thinly sliced

Alabama Wing Sauce

• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar 
• 1/4 cup lemon juice 
• 1 tablespoon prepared horseradish 
• 1 tablespoon freshly ground black pepper 
• 2 1/2 teaspoons garlic powder 
• 2 1/2 teaspoons granulated sugar 
• 2 teaspoons kosher salt 
• 1 teaspoon whole-grain mustard 
• 1 teaspoon cayenne pepper 

Procedure

• For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
• For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
• Frying the Wings: Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
• For the Alabama wing sauce: Combine the mayonnaise, vinegar, lemon juice, horseradish, black peppter, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.  
• Serving: Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.