WIGGIDY WAYNE SWEET & HOT CUCUMBERS AND ONIONS

INGREDIENTS

• 1 lb. Mini Cucumbers
• 3 Onions (medium) sliced
• 1/4 cup Salt
• 2 cups Granulated Sugar
• 1 cup White Vinegar
• 1/2 teaspoon WIGGIDY WAYNE DRAGON’S BREATH HOT SAUCE (more or less to taste)
• 1 teaspoon WIGGIDY WAYNE STEAK, CHOP, & BURGER SEASONING

1. In a large bowl combine the cucumbers, onions, and salt with cold water. Let sit for 2 hours then drain and rinse with cold water and return to large bowl.
2. Combine sugar, vinegar, WIGGIDY WAYNE DRAGON’S BREATH HOT SAUCE, and WIGGIDY WAYNE STEAK, CHOP, & BURGER SEASONING in a large pan. Bring to a boil while stirring.
3. Remove from heat and pour mixture over cucumbers and onions in bowl. Refrigerate in bowl or jars for at least 24 hours before enjoying!
4. If you choose to fill jars with cucumbers, onions, and liquid and there is leftover liquid, be sure to save it. It makes for a delicious topping drizzled over a salad, stir-fry, or even on a baked potato.

WIGGIDY WAYNE CAROLINA BOLD INSTANT POT CHICKEN

INGREDIENTS 

• 6–8 boneless Chicken thighs
• Salt
• Pepper
• 1 cup water
• 1/4 tsp. liquid smoke
• 1/4 cup WIGGIDY WAYNE CAROLINA BOLD BBQ SAUCE
• 1 Tbsp. vegetable oil

1. Season the chicken thighs with salt and pepper.
2. Measure 1 cup water and pour into Instant Pot. 
3. Add the liquid smoke and stir.
4. Place the thighs on top of the trivet in a single layer.
5. Seal the Instant Pot lid and set pressure on high for 10 minutes. 
6. After 10 minutes do a natural release for 5 minutes before venting. 
7. Take out chicken and trivet. Pour out and discard water. Mop on WIGGIDY WAYNE CAROLINA BOLD BBQ SAUCE covering the chicken completely. 
8. Add oil. Set the Instant Pot to Sauté.
9. Sauté sauced chicken until the sauce is slightly caramelized and chicken is browned (to your liking). About 3 minutes per side.
10. Enjoy!