My sister-in-law, Cathy, has been making these finger-licking wings for years and I just had to share it with you. Because, who doesn’t love chicken wings? And who needs a sporting event as an excuse to serve them? You can make them as saucy as you wish! Serve them as a starter or as a main. Serve them with ranch or blue cheese dressing, or serve them over rice. You’ll find yourself reaching for this recipe during football season and beyond!
- 3 lbs. chicken wings and drumettes, rinsed and patted dry
- 1 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ½ cup honey
- ¼ cup reduced sodium soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons garlic powder
- ¼ cup ketchup
- ½ teaspoon dried mustard
- ⅛ teaspoon Tabasco sauce
- Sesame seeds for garnish
- Preheat oven to 400 degrees. Season chicken generously with salt, pepper, and paprika. In a large bowl, combine all other ingredients and marinate chicken in mixture either in the bowl or a large ziplock bag for at least 30 minutes or overnight in the refrigerator. Place chicken in a single layer on a cookie sheet or disposable pan, reserving marinade, and bake at least 1 to 1 ½ hours until nicely browned and cooked through.
- Meanwhile, bring reserved marinade to a boil in a small sauce pan while chicken is in the oven. Reduce heat and simmer marinade for 3 to 4 minutes. Halfway through the cooking process, baste the wings with the marinade at least two times. Sprinkle wings with sesame seeds while hot and ready to serve. Serve with your favorite wing sauce on the side.
Lemon squares have been a beloved dessert in our family for many, many years. My mother-in-law makes an amazing lemon squares dessert that she frequently serves at family gatherings. In this recipe, by adding lemongrass, coconut flour and coconut flakes, we now have an Asian spin on her traditional lemon squares recipe. It’s just as good and as easy to prepare!
- ¼ cup sugar
- 1 cup coconut flour
- 1 stick butter, room temperature
- ¼ teaspoon salt
- 2 eggs
- 1 cup sugar
- 3 tablespoons flour
- ½ teaspoon baking powder
- 1 teaspoon lemongrass from a tube
- 3 tablespoons fresh lemon juice
- ½ cup sweetened shredded coconut
- ¼ cup sweetened shredded coconut, toasted
- Powdered sugar for dusting
- Make the crust: Preheat oven to 350 degrees. In a mixing bowl, blend together sugar, flour, butter, and salt. Press crust into an 8x8 square pan sprayed with cooking spray. Bake 15-20 minutes until crust is light brown. Remove from oven.
- Make the filling: In a mixing bowl, blend together eggs, sugar, flour, baking powder, lemongrass, lemon juice, and ½ cup shredded coconut. Pour filling over the crust and bake another 20 minutes until set. Let cool. Sprinkle with remaining toasted coconut and dust with powdered sugar. Refrigerate and cut into squares when ready to serve.
To toast shredded coconut: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.
Adapted from: Joan Schwartz
If you’re serious about cooking Asian food (or not!), you simply must have yellow curry powder or paste in your pantry! It’s really a staple for Asian/Indian food and worth the few bucks it costs to purchase it. Here, it’s used in this simple Thai curry chicken dish that screams comfort food! It’s the perfect accompaniment with white or brown rice and will warm your belly while putting a smile on your face. 🙂 Enjoy!
- 3 tablespoons canola or vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1 Thai chili pepper, seeded and chopped
- 3 tablespoons yellow curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 ½ lbs. boneless, skinless chicken, cut into bite sized pieces
- ½ cup reduced sodium chicken stock
- ¼ cup chopped fresh cilantro, more for garnish
- ¾ cup plain whole-milk yogurt
- 2 cups cooked white or brown rice
- In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes. Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat, for 3 minutes. Add chicken stock and cilantro. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15-20 minutes.
- Add yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve chicken on top of rice. Garnish with cilantro when serving.