Welcome to my first-ever wing post — yes, me, the girl who still hasn’t eaten a granola bar or a pancake (don’t @ me), is posting about chicken wings. But these aren’t your average game-day Buffalo wings. These are “text me when you get home” kind of wings. These are the “I paid extra for truffle and I’m not sorry” kind of wings.

I got my hands on a bottle of Black Truffle Hot Sauce from Truffles and Circumstances, and let me tell you: life-changing. (Don’t know why I waited to long to put it to use). It’s spicy, earthy, luxurious, and deeply addictive. So obviously, I had to fry up some wings, toss them in this glorious sauce, and call it a recipe worth sharing.

This one’s for the picky eaters who grew up saying “no thanks” to messy wings at parties but are now out here craving crispy, spicy, fancy.

What Makes These Wings So Good?

• Crispy fried, not baked — We’re going for golden, crackly skin that holds up to the glaze.
  
• Black Truffle Hot Sauce glaze — Sweet, buttery, spicy, earthy… she’s got layers.
  
• No eggs involved — As always, safe for my fellow allergy squad.
  
• Bougie but approachable — You don’t need a culinary degree or caviar budget to make these.
  

Now let’s dive straight into the recipe:

 Ingredients:

For the Wings:

• 2 lbs chicken wings
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp salt
  
• ½ tsp black pepper
  
• Oil for frying (canola, peanut, etc.)
  

For the Truffle Glaze:

• 3 tbsp Truffles and Circumstances Black Truffle Hot Sauce
  
• 2 tbsp butter
  
• 1 tbsp honey (or brown sugar)
  
• 1 tsp soy sauce
  
• Squeeze of lemon juice for balance
  

Directions:

1. Season the Wings
   Pat wings very dry. Toss them with garlic powder, onion powder, salt, and pepper. Let them rest uncovered in the fridge for 30 min to help them crisp up during frying (optional, but worth it).
   
2. Fry ‘Em Up
   Heat oil to 350°F in a heavy pot or Dutch oven. Fry wings in batches for 8–10 minutes or until golden, crispy, and cooked through. Don’t overcrowd. Drain on a wire rack or paper towels.
   
3. Make That Glaze
   In a small saucepan, melt the butter. Add truffle hot sauce, honey, soy sauce, and lemon juice . Stir until smooth and just slightly thickened — it’ll smell so good.
   
4. Toss & Serve
   Toss wings in the glaze while they’re still hot. Plate. Garnish with chives, parmesan, or a drizzle of truffle oil if you’re feeling extra.
   

Picky Eater Tip:

If frying is not your thing, you can totally air fry these wings. Just spray them lightly with oil and cook at 400°F for 20–25 minutes, flipping halfway.

Final Thoughts

These wings are the ultimate picky-eater glow-up. A little spicy, a little luxe, and 100% worth the truffle tax. Honestly? I didn’t even need a dip — and that’s saying a lot.

If you make them, tag me @justapickyyeater — I’ll be the one double-tapping your wing pics while pretending I’m not making another batch.

There are some nights when all you need is a single, steamy bowl of comfort—and this Tom Yum Shrimp Wonton Soup is exactly that. It’s fiery, fragrant, and packed with flavor, but comes together in under 20 minutes using pantry staples and frozen shrimp wontons. No fuss. No leftovers. Just good food, made for one.

The first time I had this was while I was visiting a very special relative, and I ended up leaving with nothing left in the pot. YES it was that goood!

Now I love making this after a long day, when I don’t feel like doing much but still want a meal that feels like a warm hug with a kick of chili of course.

Ingredients:

Broth Base

• 1.5 cups (375 ml) chicken or seafood stock
  
• 1 tbsp Tom Yum paste (adjust to taste)
  
• 1–2 kaffir lime leaves, torn (optional)
  
• 1 small stalk lemongrass, smashed
  
• 1 clove garlic, smashed
  
• 2–3 white button mushrooms, sliced (shiitake or enoki also work)
  
• 1 tsp fish sauce
  
• 1/2 tsp sugar
  
• Juice of half a lime
  
• 3–5 frozen shrimp wontons
  

Optional Add-ins

• A handful of baby spinach or bok choy
  
• 1 small Thai chili, sliced (optional for heat)
  
• Garnish: fresh cilantro, green onions, and a lime wedge

Instructions:

1. Build your broth.
   In a small pot, bring your stock to a gentle simmer. Stir in Tom Yum paste, kaffir lime leaves, lemongrass, garlic, and mushrooms. Let it simmer for 5–7 minutes to infuse all that bold, herby flavor.
   
2. Toss in your wontons.
   Add the frozen shrimp wontons and simmer for another 4–6 minutes, or until they float and are fully cooked through.
   
3. Season & taste.
   Add fish sauce, sugar, and lime juice. Taste and adjust—add more lime for brightness, fish sauce for umami, or a bit more chili if you like the heat.
   
4. Wilt your greens.
   Stir in baby spinach or bok choy just until wilted. This only takes about 30 seconds.
   
5. Serve it hot.
   Pour everything into a deep bowl, and garnish with fresh cilantro, green onions, and a lime wedge on the side.
   

Just a Picky Eater Tip:

If you’re short on time, you can skip lemongrass and lime leaves—the Tom Yum paste usually already has them infused. Just simmer the paste with stock and you’re good to go.

Keep a stash of frozen shrimp wontons in your freezer at all times. They quickly turn a simple soup into something satisfying and special.

This solo bowl of Tom Yum Wonton Soup has become one of my go-to late-night comfort meals. It’s warm, spicy, and feels like something you’d get from your favorite noodle spot—but it’s all yours. No sharing required.

Tag me if you try it @justapickyyeater—I’d love to see your cozy bowl!

If pasta could talk, this one would say, “You’re going to love every bite.”

This dish was one of the very first recipes I made in my dorm series, and it quickly became a favorite. The Marry Me Shrimp Rigatoni is everything you want in a bowl of pasta—rich, creamy, and packed with bold flavors that make every forkful unforgettable. Juicy shrimp are seared to perfection, then tossed in a garlicky sun-dried tomato cream sauce that clings beautifully to the rigatoni. A touch of lemon cuts through the richness, adding just the right amount of freshness. It’s comforting, indulgent, and—dare I say—good enough for “the” special occasion. Whether you’re impressing guests or just treating yourself (like I do every week), this pasta is pure love in a bowl.

Perfecting Al Dente Pasta

Bringing your pasta to al dente perfection is a game-changer. If you’ve ever had mushy pasta that falls apart, you know why this matters. Al dente means “to the tooth,” meaning it should have a slight bite to it—firm yet tender. Here’s how to do it right:

• Bring a large pot of salted water to a rolling boil. (It should taste as salty as the sea!)
• Add the rigatoni and cook according to package instructions, but shave off a minute from the recommended time.
• To test, bite into a piece—there should be a thin white core in the middle. If it’s completely cooked through, it’s past al dente.
• Keep in mind, the pasta will continue to cook when you toss it in the sauce, so slightly undercooking it now ensures the perfect texture later.
• Before draining, reserve 1 cup of pasta water—this is liquid gold for adjusting the sauce consistency!
• Drain and toss the pasta with a drizzle of olive oil to prevent sticking.

Ingredients (Serves 2):

• 250g rigatoni
• 1 tbsp (15ml) olive oil + more for pasta
• 1 tbsp (14g) unsalted butter
• 300g shrimp (peeled and deveined)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 4 garlic cloves (minced)
• 100g sun-dried tomatoes (chopped and drained)
• 1 tsp Italian seasoning
• 1 tbsp (8g) flour
• 180ml low sodium chicken broth
• 240ml heavy cream
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 7g fresh basil leaves (chopped)
• 50g grated Parmesan
• Chili flakes (for serving)

Method:

1. Cook the Pasta

• Follow the Perfecting Al Dente Pasta steps above.

2. Prepare the Shrimp

• Pat the shrimp dry with paper towels (moisture is the enemy of a good sear!).
• Season with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp sweet paprika.
• Heat 1 tbsp olive oil in a large pan over medium-high heat.
• Sear the shrimp in a single layer for about 1-2 minutes per side, until pink and opaque. Remove and set aside.

3. Make the Sauce

• In the same pan, add 1 tbsp butter.
• Add 4 minced garlic cloves and cook for about 30 seconds until fragrant.
• Stir in 100g chopped sun-dried tomatoes and 1 tsp Italian seasoning, cooking for another 1-2 minutes.
• Sprinkle 1 tbsp flour over the mixture and stir continuously for 1 minute to remove the raw flour taste.

4. Build the Creamy Base

• Deglaze the pan with 180ml low sodium chicken broth, stirring constantly to avoid lumps.
• Add 240ml heavy cream and 1 tbsp tomato paste, mixing well.
• Simmer for 3-5 minutes until the sauce thickens slightly.

5. Combine Everything

• Return the cooked shrimp to the pan and stir to coat in the sauce.
• Add 1 tbsp lemon juice and the drained rigatoni, tossing everything together. If needed, loosen the sauce with reserved pasta water, a little at a time.
• Stir in 50g grated Parmesan and ¼ cup chopped basil leaves. Taste and adjust seasoning with the remaining ½ tsp salt and ½ tsp black pepper if needed.

6. Serve & Enjoy

• Plate the pasta and garnish with chili flakes for a hint of heat.
• Serve immediately, topped with extra Parmesan and fresh basil if desired.

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container. When reheating, add a splash of broth or cream to bring the sauce back to life.

Now, go ahead—grab a fork and fall in love with every creamy, garlicky bite!