Pizza Hut has been serving wings alongside their delectable pies for some time now, perhaps even longer than you realize. Wings made their initial debut on the chain's menu in , but their offerings were quite limited.

There was no need to decide between boneless and bone-in, as the latter was the only option back then. In terms of flavors, one Redditor explained that you had a grand total of two choices: mild and hot. This was also before deep fryers were installed at all Pizza Hut locations, so the pre-sauced, unbreaded wings were run through the oven.

The Hut's pre-Y2K wings got a much-needed revamp when the chain's parent company, Yum! Brands , launched its chicken-centric restaurant, WingStreet, in The brand is technically its own separate entity, though you won't find any standalone locations — they tried that once, and let's just say, it didn't work out via Investor Place.

Instead, WingStreets are conveniently located right alongside their pizza-slinging sister brand, most of which are now equipped with deep fryers following the nationwide rollout of the chicken wing concept in via PR Newswire. Offerings include traditional and boneless wings that you can order "naked" or tossed in one of several flavorful dry rubs or sauces don't worry, we'll go over those, too.

The chain has ranch and blue cheese dressings for you to pair with your wings as well. If you don't consider yourself a very good decision-maker, you may find yourself in a bit of a pickle when ordering wings from Pizza Hut. Pizza Hut serves succulent, crispy wings that you are sure to enjoy. They have the cooking time down, and their variety of sauces are mouthwatering and flavorful.

There is something for everyone at Pizza hut when choosing the sauce you want to be smothered on your chicken order. You can also find the location closest to you and check out their menu to confirm the prices where you live. Some Pizza Huts are running a special on Wednesdays. The special is available all day at participating locations. It is ideally placed in the summer so you can grill up your wings or cook them in the outdoor deep fryer to celebrate.

But of course, ordering from Pizza Hut is the easiest and most convenient way to celebrate. People love eating chicken wings, especially when watching sports games with friends at home. Most people prefer to order them from their favorite restaurant rather than frying them up in their kitchen.

Everyone agrees that chicken wings are messy. Boneless wings, because they're made with more-expensive white meat and yield more meat than regular wings, should cost more.

But they cost less. Go figure. Pizza Hut began selling wings in and created its WingStreet sub-continent in Until the rollout of its deep fryers, Pizza Hut baked unbreaded wings in its conveyor-belt oven.

The product, frankly, was yucky. The wings were soft and mushy and greasy. The baked option no longer exists - all Pizza Hut wings are fried.

Yay for crispy! The advantage with deep fryers is that Pizza Hut can offer bone-in wings that are breaded or unbreaded, and fried boneless wings. You can have them sopping with your choice of eight sauces, or you can eat them naked. I mean you can eat them without sauce. If you're eating a big plate of wings without clothes on, that's your business. The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show.

They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat. One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken.

I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused. This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done. In early , restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled.

His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted. Now, more than outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Why it took so long, I have no idea. As it turns out, that small can is just the right amount.

That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency. Then pass out the spoons. Check here more of my Chili's copycat recipes. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around. The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor.

Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. No one can resist. You rule.

This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days. When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating.

Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing. Check out more Wendy's copycat recipes like their famous chili here. To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U. That spring and summer we saw a surge in ghost kitchens and virtual restaurants where all the food was prepared for delivery only. Ghost kitchens are kitchens without seating and minimal, if any, signage.

Virtual restaurants are delivery-only services where food is prepared in established restaurant kitchens. The secret is to brine the chicken first, then blot it dry and rub the skin with oil to help make it crispy while it smokes. Set wood chips or pellets in foil over the heated side, then close the lid.

Pick one or more , toss your wings in it, and dive in. Or maybe you just want to go naked? These wings also taste great without any sauce at all.

Menu Description : "Roasted garlic and Parmesan sauce with Italian herbs. One year later the chain announced the opening of its th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven.

Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

Menu Description : "Three thick slices grilled golden brown and sprinkled with powdered sugar. Three slices of thick bread are dipped in a slightly sweet egg batter, browned to perfection and served up with a dusting of powdered sugar, some soft butter and thick maple syrup on the side.

This Denny's French toast recipe will make enough for two servings of three slices each, and it's the perfect recipe for waking up a special someone with breakfast in bed. Find more amazing breakfast ideas here. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm.

In the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder. Check out more of my famous breakfast food clone recipes here.

Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy. This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce.

Garlic mashed potatoes are a great side for many entrees, especially when the mashed potatoes are as creamy and flavorful as those at Olive Garden. In our hack, the cloves of peeled garlic are boiled with the potatoes. When the potatoes get passed through a potato ricer or mashed the softened garlic cloves go along for the ride and get mashed up too. I settled on cream as the dairy here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate.

Forty-five years ago, chicken and waffles sounded like an unusual combination to most people, but not to Herb Hudson. He loved the dish so much when he lived in Harlem, New York, where it was created, that he brought it west in to Long Beach, California, and turned the concept into a chain of seven legendary Los Angeles restaurants that were successful for decades. That deal never happened.

Once there, I ordered plenty of extra chicken and waffles to go, popped them into the cooler, then headed back to Vegas and got to work. So instead, I brined the chicken in a simple salt solution and was pleased to discover that it tasted like theirs. My waiter claimed they use canola oil.

I noted a strong taste of cinnamon and vanilla, with just a dash of nutmeg. To be sure, I confirmed these three ingredients with a very helpful server from another table who was proud to talk about the recipe, and even high-fived me when I called out the correct secret ingredients.

Re-create more of your favorite famous dishes here. In the Summer of , to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.

Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. The hack here is simplified by using par-fried French fries found in the freezer section of your store.

After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.

Several puzzles had to be solved to make this burger a satisfying hack of the signature sandwich from the rapidly expanding New York chain. First, our burger must include a spot-on facsimile of the secret ShackSauce. I got a sample of the sauce from one of our Las Vegas Shake Shacks and determined the seven common ingredients, including pickle juice, to combine for a great clone.

Second, the burger must be made with a special ground mix of four different cuts of beef and the patties need to be cooked the right way. I tested many combinations of meat until I landed on a flavorful blend of chuck, brisket, skirt steak, and short ribs. If you don't have a meat grinder at home, you can have your butcher grind these for you.

Grab a strong spatula and heat up a heavy skillet. And third, you'll need some soft, buttered and toasted potato buns to hold it all together.

Shake Shack uses Martin's rolls, which are not cut all the way through, allowing the buns to be hinged open for loading. Served with garlic mashed potatoes. This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more.

Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul. Stuffed Chicken Marsala experience.