Surf and Turf Feast with Crispy Onion Rings

1Start by marinating the chicken wings (1 lb). In a bowl, mix the chicken wings (1 lb) with salt, pepper, and half of the paprika (1 tsp). Let them marinate for at least 30 minutes.

2While the wings are marinating, prepare the onion rings. Slice the onions (2 large) into thick rings and separate them. In one bowl, place the flour, and in another bowl, beat the eggs (2). In a third bowl, mix the breadcrumbs (1 cup) with the remaining paprika (1 tsp), garlic powder (1 tsp), and onion powder (1 tsp).

3Dip each onion ring first in the flour, then in the egg, and finally coat it with the breadcrumb mixture. Set aside on a plate.

4Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels. Season with salt immediately after frying.

5Next, cook the steaks. Season both sides of the ribeye steaks (2) with salt and pepper. Heat a skillet over medium-high heat and add a little oil. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let them rest for 5 minutes before slicing.

6In the same skillet, add the salmon fillets (2), skin-side down. Cook for about 4-5 minutes on medium heat, then carefully flip and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork.

7Serve the steaks and salmon alongside the crispy onion rings and chicken wings (1 lb). Drizzle ketchup (1 cup) over the wings or serve it on the side for dipping.