Mongolian Chicken Wings

Mongolian Wings 7

Yes, it’s another chicken wing recipe from me. I can’t help myself. I just love trying out all different flavors of chicken wings. This recipe is fairly simple and for a change I had all the ingredients so, why not? If you like sweet and spicy, then you are going to love these wings. Best of all the spice level is up to you.

INGREDIENTS:

  • 1 1/2 pounds chicken wings (about 20 pieces)
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon fresh ground pepper
  • 1/2 tablespoon garlic powder
  • 1/3 cup honey
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha ( or more if you like it really spicy, less if you can’t handle too much spice)
  • 3 cloves minced garlic
  • 1 tablespoon grated fresh ginger
  • green onions for garnish
  • sesame seeds for garnish

DIRECTIONS:

  1. Preheat oven to 425 F degrees and place metal rack on top of large baking pan. Be sure to use cooking spray on the rack so the chicken skin does not stick.
  2. In a large bowl or Ziploc bag, toss chicken wings with oil, salt, pepper and garlic powder. Place wings on wire rack and cook 45-50 minutes, until crispy and golden. Mongolian Wings 1
  3. While chicken is baking, add honey, soy sauce, rice wine vinegar, Sriracha, garlic and ginger into a small saucepan.  Bring to a simmer until the flavors meld and the sauce reduces slightly for about 10 minutes. Mongolian Wings 2
  4. Transfer baked wings to a large bowl and toss with glaze. Mongolian Wings 4
  5. Return to rack and broil for 2-3 minutes until glaze is caramelized. Mongolian Wings 5
  6. Garnish with green onions and sesame seeds. Mongolian Wings 6
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Crock Pot Honey Garlic Chicken

Honey Garlic Chicken plated

I haven’t jumped into the Instant pot craze yet. I think it is probably because most my recipes can be made in 30 minutes or less anyway. But I do love having a crock pot!  All you have to do is put all the ingredients in and set your temperature to either high or low and then set the timer and go about your day.  My crock pot will even keep the ingredients warm after the timer has completed. So if you have other things going on or say, maybe you forget you had something cooking, (um, not speaking from experience) the “keep warm” feature will not make all your hard effort get cold and go bad.

I bought another one of those organic chicken packs that come with two breasts and four drumsticks. (Those organic chickens must look funny.) So I thought I’d pull out the crock pot and put it to use. If you do not have a crock pot, that’s quite okay. You can still use this recipe and put everything in a baking dish and bake at 350 F degrees for 50-60 minutes.

INGREDIENTS:

  • 1 whole cut up chicken (or all thighs, all drumsticks or two breasts and four drumsticks pack like I used.)
  • 5-6 cloves garlic, minced
  • 1/3 cup honey
  • 1/2 cup lite soy sauce
  • 1/2 cup chicken broth or stock
  • 1/4 cup ketchup (low sodium if you have)
  • 1-2 teaspoons sriracha sauce (optional)
  • 2 tablespoons fresh parsley or cilantro (whichever taste you prefer)
  • sesame seeds for garnish

DIRECTIONS:

  1. Arrange chicken on the bottom of your crock pot. Do not season chicken with salt as there is plenty of sodium in the other ingredients. You can season chicken with pepper if you would like though. Set aside. Honey Garlic Chicken 1
  2. In a mixing bowl, combine garlic, honey, lite soy sauce, chicken broth, ketchup, sriracha and parsley or cilantro. Whisk until mixed well. Honey Garlic Chicken 2
  3. Pour the sauce over the chicken pieces. Honey Garlic Chicken 3
  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH. Honey Garlic Chicken 4
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve with rice or salad.

 

Sweet and Spicy Chicken Wings

sweet-and-spicy-wings-1Those that have been reading my blog for a while know that I cannot resist chicken wings. I wanted to try another Asian style chicken wing, so this is a cross between honey sriracha and orange chicken. I made these fairly mild because my son can’t handle the heat. But if these were just for me, you know the amount of red pepper flakes and sriracha would be doubled or tripled. Feel free to adjust to your taste.

INGREDIENTS:

  • 2-3 pounds chicken wings

MARINADE INGREDIENTS:

  • 1/2 cup low sodium soy sauce
  • 1 teaspoon minced garlic
  • 3 tablespoons lime juice (juice of one lime)
  • 1 tablespoon grated ginger

SAUCE INGREDIENTS:

  • 1 teaspoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 4 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes
  • 3-4 tablespoons sriracha sauce

DIRECTIONS:

  1. Make the marinade. Combine soy sauce, garlic, lime juice and ginger in a gallon sized Ziplock bag. Add wings to marinade. Seal and toss well. Leave in the refrigerator for at least 2 hours.
  2. Preheat the oven to 350 F degrees. Place wings on a baking rack over a baking sheet or parchment sheet lined baking sheet. Cook the wings for 35 to 40 minutes.
  3. Make the sauce while the wings are cooking. Whisk all the sauce ingredients together in a small bowl.
  4. When the wings are done cooking, take the wings out and  turn up the oven to 450 F degrees.
  5. Baste the wings in the sauce you prepared. Be sure to turn wings over and baste all sides thoroughly.
  6. Return wings to oven. Cook for 5-7 minutes, until sauce caramelizes.

sweet-ans-spicy-wings-2

Honey Lemon Chicken

Honey Lemon ChickenHello everyone! Sorry it’s been a few weeks since my last post. I had oral surgery recently that left me on a soft food diet. Needless to say, none of the stuff I ate was worth blogging or wasn’t made by me. My daughter was kind enough to send home a care package that included soup and ice cream! Finally, a legitimate excuse to eat ice cream!

Anyway, I am slowly transitioning to regular food. So my first regular meal is this chicken dish. I hope you enjoy it as much as I did. And if you are like me and love quick and easy recipes, this dish can be completed in about 30 minutes.

INGREDIENTS:

  • 2 chicken breasts
  • salt and pepper
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 3 tablespoons honey
  • 1/4 cup fresh lemon juice
  • 1 teaspoon low sodium soy sauce
  • lemon slices for garnish

DIRECTIONS:

  1. Season both sides of chicken breasts with salt and pepper. Set aside.
  2. Combine flour, garlic powder and onion powder on a plate or bowl.
  3. Dredge chicken, shaking off excess. Reserve 1 tablespoon flour and put in small bowl with 2 tablespoons cold water. Set aside.
  4. Place butter, olive oil and minced garlic in skillet over medium high heat. When butter is melted, cook chicken until golden brown on both sides. About 4 minutes each side. Or until juices run clear. Remove chicken breasts from pan.
  5. Add chicken broth to skillet and bring to a simmer. Scrape the pan to mix brown bits into the liquid.
  6. Add honey, lemon juice and soy sauce and mix. Add reserved flour and water slurry to skillet. Simmer until sauce thickens.
  7. Return chicken to skillet. Cover and let simmer for 10 minutes. Turn chicken over and let simmer for an additional 5 minutes.
  8. Garnish with fresh lemon slices and gravy from skillet.

Honey Lime Chicken Skillet