Stop Everything And Spend Your Weekend Cooking These Amazing Orange Is The New Black Recipes

In a large pot, heat 2 inches (5 cm) of oil to 375°F (190°C).

While the oil is coming up to temperature, make the sauce: In a small saucepan, combine the Rooster Sauce, vinegar, and honey. Place over medium-high heat and bring to a boil; cook, stirring, until reduced in volume and sticky, about 10 minutes.

Pat the wings dry and put them in a large bowl. Add the cornstarch and toss to evenly coat the wings. Working in batches and using a slotted spoon, add the wings to the oil and fry until crisp and cooked through, about 5 to 10 minutes. Remove from the oil using the slotted spoon, drain on paper towels, and immediately season with salt. Transfer to a large bowl as each batch is finished.

Pour the sauce over the wings and toss to coat, then add the butter and scallions and toss until the butter is melted. Serve immediately, with sour cream for dipping if you like.

Line a 9-inch (23-cm) baking pan with foil so that it extends up the sides and over the edges of the pan. Grease the foil with butter.

In a large saucepan, whisk together the evaporated milk, sugar, and salt. Bring to a boil over medium high heat and boil, stirring constantly, for 5 minutes, or until the mixture becomes a little sticky and starts to pull away from the sides of the pan. Remove from the heat, let cool for 2 minutes, then add the marshmallows and stir for 2 to 3 minutes, until the marshmallows melt. Stir in the vanilla, then quickly stir in the chocolate chips and nuts until the chocolate chips are melted but not completely incorporated (so you can still see some of the white) with some swirly streaks of black on white remaining. Immediately pour the mixture into the prepared pan and smooth the top with a spatula or your hands.

Press some chips into the top of the fudge. Refrigerate until set, about 2 hours. Remove from the refrigerator, pull by the foil overhang to remove the fudge from the pan, and place the fudge on a cutting board. Cut into 36 squares. Store in a container at room temperature if you like your fudge soft; refrigerate if you like a firmer fudge.