Honey Garlic Chicken Wings

Poultry, Starters | January 15, 2016 | By

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!

Honey Garlic Chicken Wings
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Notes
Adapted from: Cathy Schwartz

Thai Curry Chicken

Main, Poultry | January 13, 2016 | By

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!

Thai Curry Chicken
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.

Lemongrass Garlic Chicken

Main, Poultry | January 10, 2016 | By

I use my cast iron skillet at least twice a week! This important kitchen staple will last a lifetime and can be passed on from generation to generation. I’m using my late-father’s cast iron pan that he used for his renowned and beloved potato latkes!  So please use your cast iron skillet when preparing this fabulous Asian chicken recipe! It will bring much flavor to the dish. The lemongrass, ginger and cilantro in this dish will make your palate very happy! The chicken thighs will be moist and tasty. Can’t wait for you to try it!

Lemongrass Garlic Chicken
 
Author:
Serves: 6
Ingredients
  • 5 lemongrass stalks, inner bulb only, pounded and finely chopped
  • 3 scallions, chopped
  • 2 large garlic cloves, minced
  • 1 large jalapeno or Thai chili pepper, seeded & chopped
  • Pinch of sugar
  • 1 teaspoon fresh ginger, grated
  • ¼ cup canola oil
  • Salt & pepper
  • 4 pounds skinless, boneless chicken thighs
  • Squeeze of lime juice
  • Chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeno, ginger, and sugar and pulse until combined. With the machine on, add the ¼ cup oil in a steady stream and process to a fine paste. Season the paste with salt & pepper.
  3. Put chicken in a plastic baggie or shallow dish, pour marinade over chicken. Reserve part of marinade for sauce on top. Marinate chicken for 15 minutes at room temperature or refrigerate overnight.
  4. Season chicken with salt & pepper. In a heavy cast iron skillet or heavy oven-proof skillet put 1 tablespoon oil and heat on high. Sear the chicken until browned on both sides. Transfer skillet to oven and cook for 10-15 minutes max. Squeeze lime juice and extra sauce on top before serving. Garnish with cilantro.
Notes
Adapted from: Food & Wine