Prepare for your weekend to be made. Right now.
Perhaps you thought you’d do a spot of shopping this weekend, maybe have some drinks with friends, catch up on* The Apprentice* and/or Downton Abbey which we’ve totally just remembered is actually still on. Oops. Anyways, cancel ALL of that, like, now. We’ve got something much better for you to do up our sleeves because the production team behind your favourite show ever Orange Is The New Black has just released a cookbook.
Jenji Kohan, Tara Herrmann, Hartley Voss and Alex Regenery’s new volume (which you can totally get your mitts on now) is packed full of different recipes from the different inmates. Well, not actually from them, but named after them. It’s also got loads of nifty extras like glosseries of prison speak, maps of Litchfield and the full copy of those newsletter Chapman was publishing last season
Because they’re nice, the ladies behind the book gave us two recipes for you to use now so here, without further ado, are the instructions to make Taystee’s Sweet & Hot Chicken Wings and Crazy Eye’s Chocolate and Vanilla Fudge Swirl.
Happy weekend guys.
Taystee’s Sweet & Hot Chicken Wings
Ingredients
Vegetable oil for frying
• 3 tablespoons Rooster Sauce (sriracha sauce)
• 2 tablespoons rice vinegar
• 60 ml honey
• 910 g chicken wings, separated at the joint
• 30 g cornstarch
• Salt
• 3 tablespoons unsalted butter, cut into pieces
• 2 scallions, white and green parts, thinly sliced
• Sour cream (optional)
Method
** Crazy Eyes’s Chocolate and Vanilla Fudge Swirl (Swirrl, Swirrl)**
***Ingredients
***Butter for the pan
180 ml evaporated milk
350g sugar
1⁄2 teaspoon salt
150g mini marshmallows
2 teaspoons vanilla extract
250g semisweet or milk chocolate chips
55 g chopped pecans or walnuts
More chocolate chips or mini marshmallows for topping
Method
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This article originally appeared on The Debrief.