Wingstop in Baldwin Park

After a nice outing with the family, we stopped by Wingstop in Baldwin Park and grabbed some chicken wings.

We ended up getting the family pack which gave us up to four different flavorings. I originally wanted the atomic flavor, which is super spicy, but the person at the counter talked my cousin out of it. I should have been there to stand my ground.

My favorite of the ones we did get was the cajun flavored wings. Granted, the wings were small and measly, but the flavor was good. These were a tad salty, so stay away if you don't like salt. It had just the right amount of spice for me.

The original hot flavored one has that good tabasco flavor, but it was quite soggy.

The garlic parmesan ones were nice and crispy, but it was sorely lacking in taste.

My least favorite was the honey barbeque ones, mainly because I'm not a fan of that type of flavor. But if you are a fan of such, they tasted alright.

The family meals come with potato salad that was awful and bland and with fries that are equally as bad. It also comes with a lot of carrots and celery sticks. I wish there were more of these.

I didn't take a photo, but we also ordered some chicken strips for the kids, which were dry and bland. I don't recommend these.

All in all, Wingstop was okay, but hubby and I immediately looked into other wing places.

This branch of Wingstop is located in 3127 Baldwin Park Blvd in Baldwin Park, CA (626) 962-4400

Rau Muong Xao Toi (Stir-Fried Water Spinach with Garlic)

I have a love-hate affair with rau muong (water spinach). I can't stand it because its cousin, the field bindweed, has taken up residence all over our backyard, but I love it because as a food, water spinach is just so healthy and delicious in every way. I love it in spiral strips in our bowls of bun rieu, but mostly, I love it sauteed with nothing but garlic and a little bit of fish sauce. My kids slurp these up.

Ingredients:
Water spinach, 1 pound
Garlic, 6 cloves minced or chopped
Fish sauce, 2-3 tablespoons
Oil for frying, 2 tablespoons

Wash the water spinach and cut off about 4-5 inches of the tougher parts of the stem, leaving the skinnier parts and the leaves behind. Let dry completely.

Heat up the oil in a wok to medium high heat and sautee the garlic to release the fragrance, about a minute.

Add in the water spinach and start stirring with a pair of tongs to evenly wilt the spinach. This will take about 3 minutes or so. Season with the fish sauce to taste and then remove, getting rid of the excess liquids left behind.