ONION AND GARLIC DIPPING SAUCE:

1 pint Braum’s Sour Cream 3 tablespoons Daddy Hinkle’s Onion and Garlic Seasoning

Combine sauce ingredients. Refrigerate until serving.

If connected, separate wings from drumettes. Preheat oven to 400 F.

Pat wings dry to remove any moisture. Toss with oil, salt and Daddy Hinkle’s seasoning. Place wings on two wire racks set inside two baking sheets with rims. Bake until cooked through, about 45 to 50 minutes. Skin should be crisp.

While wings are baking, combine swamp sauce, butter and honey in a small saucepan over medium-low heat, stirring until melted.

After removing wings from oven, immediately toss in swamp sauce mixture.

Serve immediately with additional Boudreaux’s sauce and Onion and Garlic Dipping Sauce. until brown on each side, then remove and allow it to cool. Saute the onion until lightly brown, then add chopped garlic and basil. Pour in the salsa and mix well topping with the broccolini. Simmer while slicing the sausage, then add and cover for additional 10 minutes over low heat.