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March 21, 2024
Fireball Glazed Chicken Wings
Have you ever had a shot of Fireball Whiskey? It’s like drinking Red Hots. It’s burns a little going down, it’s very cinnamon-y, and warms you very quickly. But when paired with chicken wings, it’s a completely different flavor! Fireball Glazed Chicken Wings are my latest creation. The chicken wings are moist, tender and have a wonderfully sweet yet spicy flavor. The chicken is marinated overnight, then baked, and finished off with a Fireball Whiskey glaze. The glaze is where the flavor comes into play. There is a slight hint of cinnamon but it’s not overpowering, red pepper flakes to kick the heat up a notch, and brown sugar to level it all out. They are phenomenal! The recipe can be found here. Start by preparing the marinade for the chicken. Add the brown sugar, salt, chili powder, black pepper, garlic powder, paprika, cinnamon, and red pepper flakes to a … Continue reading
July 22, 2023
Balsamic & Guinness Chicken Wings
Balsamic & Guinness Chicken Wings are a unique yet delicious appetizer or dinner option. They have quite the pleasant flavor…it’s a little tangy and sweet. I think Guinness is mildly sweet with a hoppy/bitter flavor and notes of coffee, almost tastes like roasted almonds. Balsamic is rich in flavor with a mellow tartness and some acidity, kind of herby. But both complement each other nicely. The recipe can be found here. Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper. Line the chicken wings on the baking sheet, leaving a little space in between. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, flipping halfway through, or until an internal temperature of 165 degrees F is reached. While the wings are baking, make the sauce. Heat olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent. … Continue reading
January 11, 2022
Chicken Parmesan Wings
Chicken Parmesan Wings are a bite-sized version of the classic Italian dish. The wings are breaded and baked and are perfectly juicy and tender. They are then topped with marinara sauce and mozzarella cheese before serving. They make a great appetizer or finger food to serve at a party. For us, they make a wonderful dinner for 2. I tend to serve the wings with additional marinara sauce on the side for dipping but a side of spaghetti noodles or some mashed potatoes would also pair well! The recipe can be found here. Start by preheating the oven to 425 degrees F and lining a baking sheet with parchment paper. Add the chicken wings to a large bowl (pat dry first if they are wet). Add the flour and toss to evenly coat. Then, season with salt. I like to use about ½-1 Tsp of salt. I don’t want the wings to be too salty and often the marinara … Continue reading
November 23, 2020
Creative Cauliflower Meals – Part 2
Not too long ago, I wrote a blog called Creative Cauliflower Meals about various ways to use cauliflower in Chinese inspired recipes. We’ve been talking about those recipes ever since and thought, why not try a few more? There are SO MANY ways to utilize cauliflower in recipes. My most preferred way is to substitute chicken with cauliflower. Once it’s cooked/baked, it has a very similar texture so you can hardly tell you aren’t eating meat. This is a great way to expand your pallet if you are vegetarian or exploring a vegan diet. First up is Baked BBQ Cauliflower Wings. These are just like boneless BBQ chicken wings but a lot healthier and you aren’t sacrificing the taste. These are full of flavor and easy to make! The recipe can be found here. ***This is a vegan recipe*** Start by preheating the oven to 425 degrees F. Line a … Continue reading
November 5, 2020
Wingin’ It
I’ve been on a chicken wing kick lately. There’s just something about them that I can’t get enough of. Sure, they are messy to eat, but picking every juicy morsel off the bone is pretty satisfying 🙂 There are a lot of words I would use to describe chicken wings…oven baked, grilled, crispy, sticky, sweet, spicy, saucy, tender, juicy, etc.…but it all depends on the recipe. There is also the debate of boneless vs. bone-in chicken. Is it really a chicken wing if it’s boneless? I used to only eat boneless wings because I didn’t want to do the work but now, I usually prefer bone-in wings because they a bit more succulent. I think a lot of people would agree. I started experimenting with different sauce flavors and came up with some fun Asian inspired recipes that I want to share with you today: General Tso’s Chicken Wings Kung … Continue reading
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