Quaker Steak and Lube Thai ‘R’ Cracker Chicken Wings

When I can’t get to the nearest Quaker Steak & Lube (about 2 hours from here in Indy), I do the next-best-thing and make my version of their wings here. I make two versions, bone-in (using Fire-Eater rub) or boneless (triple battered and fried). I then coat the wings in sauce. This time I used the insanely good Thai ‘R’ Cracker sauce. It’s got a bit of kick, but not so much that you’re gonna cry. And it’s got a bit of sweet to it too. It’s perfect with a bit of cool Ranch sauce on the side. Or serve the wings with more Thai ‘R’ Cracker sauce for a more kicked-up dipping sauce.

Quaker Steak and Lube Thai 'R' Cracker Chicken WingsI cooked my bone-in wings on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, but you can cook them on the grill, in the oven, or in a deep fryer. My boneless version is cooked in a deep fryer or in a few inches of oil in a Dutch oven.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Quaker Steak & Lube Thai 'R' Cracker Chicken Wings

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For bone-in wings (2 hours prep time)

For boneless wings (20 minutes prep time)

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon or more cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1 large egg
  • 1 cup whole milk buttermilk works well too
  • 3 skinless boneless chicken breasts, cut into 1/2-inch chunks or strips
  • Oil for frying

Instructions

For the bone-in wings

For the boneless wings

  • Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
  • Whisk together the egg and milk in another pie plate or shallow bowl.
  • Working in batches, dip the chicken into the egg mixture, coating well.
  • Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
  • Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
  • Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
  • Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
  • Heat oil in a deep-fryer or Dutch oven to 375 F.
  • Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
  • Transfer chicken to a large bowl and pour the Thai 'R' Cracker sauce over them, or serve the sauce on the side for dipping. Toss to coat.
  • Serve with Ranch dipping sauce or more Thai 'R' Cracker sauce.

Mexi-Thai ‘Burritos’ with Vegetable Fried Rice

Ever since I made Stand ‘n Stuff Refried Bean ‘Burritos’ I’ve been pondering other things I can put into taco- or burrito-like shells. You knew it was only a matter of time before I tried shells with Thai burrito filling. I used Ortega’s Fiesta Flats, which are a hard taco shell ‘boat’, to make these fantastic Mexi-Thai burritos with vegetable fried rice on the side. The taco shells offer the perfect crunchy contrast to the pork burrito filling. These were not only great, they were fun to eat!

Mexi-Thai 'Burritos' with Vegetable Fried RiceI made a simple vegetable fried rice for a side. The entire meal took only minutes to put together.

Also try my Thai pork burritos.

Mexi-Thai 'Burritos' with Vegetable Fried Rice

Course Main
Cuisine Fusion
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

For the 'burritos'

  • Ortega Fiesta Flats
  • 1 pound ground pork
  • 2 tablespoons fresh ginger root grated
  • 1 clove garlic minced
  • 1 small onion sliced thin
  • 2 cups Cole slaw vegetable mix
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper
  • Fresh cilantro chopped, for garnish

For the vegetable fried rice

  • 2 tablespoons vegetable oil
  • 1 small yellow onion chopped
  • 1 small green bell pepper chopped
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes
  • 2 cups cooked rice
  • 3 green onions sliced thin
  • 3 tablespoons soy sauce
  • 1 cup frozen petite peas
  • 2 teaspoons sesame oil

Instructions

For the 'burritos'

  • Warm the Fiesta Flats per package instructions
  • Crumble pork into a large skillet and cook over high heat.
  • Add the ginger, garlic,onion, and cole slaw mix and cook until the slaw starts to wilt, stirring often.
  • Whisk together the sesame oil, soy sauce, lime juice, honey, coriander, and red pepper. Add to the pork mixture and stir, cooking for 1 minute.
  • Spoon into Fiesta Flats and garnish with cilantro.

For the vegetable fried rice

  • Heat oil in a large skillet over medium heat.
  • Add the yellow onion, bell pepper, garlic and pepper flakes and cook 3 minutes, stirring.
  • Increase heat to medium-high and add the rice, green onions, and soy sauce. Stir-fry for 1 minute.
  • Add the peas, stir, and cook another minute.
  • Remove from heat and stir in the sesame oil.

Thai Peanut Chicken with Ramen

I had pretty low expectations when I started making this dish of Thai peanut chicken with Ramen noodles. I can’t say I’ve eaten a lot of Ramen noodles. They weren’t around when I was in college. Back then my staple was canned chili or soup when the dorm cafeteria wasn’t open.

Thai Peanut Chicken with RamenBut, this dish takes those little Ramen noodles to a new level. This dish is fantastic.You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.

Also try my Mexi-Thai burritos with vegetable fried rice.

Thai Peanut Chicken with Ramen

Course Main
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 2 packages Ramen noodles chicken flavor
  • Sriracha chicken recipe below
  • Coconut peanut sauce recipe below
  • Green onion sliced, for garnish

For the chicken

  • 1 tablespoon peanut oil
  • 1 large chicken breast sliced thin (freeze the meat for about 20 minutes to make slicing easier)
  • Sriracha sauce
  • 1/2 teaspoon Five Spice
  • 1 tablespoon corn starch

For the sauce

  • 1 can Thai coconut milk
  • 3 tablespoons smooth peanut butter
  • 1/2 lime juiced
  • 1 tablespoon fresh cilantro chopped
  • 2 green onions chopped
  • Red pepper flake
  • Salt and pepper to taste

Instructions

  • Cook the noodles per the package instructions.
  • Drain 80% of the water.
  • Stir in the seasoning packets.
  • Add in the cooked chicken and coconut sauces from below, stir, and serve garnished with green onion.

For the chicken

  • Heat the oil in a wok or skillet over high heat.
  • Mix the chicken with the Sriracha and the seasoning in a small bowl.
  • Sprinkle with the corn starch and combine.
  • Stir fry until the chicken is done. Remove from the heat.

For the sauce

  • Heat the milk in a small pan over medium heat.
  • Add in the peanut butter and stir until melted and smooth.
  • Add remaining ingredients. Warm through.