National Chicken Wing day 2019

Hey everybody, hope you’re eating some delicious chicken wings today ! If you’re still looking for chicken wing recipes to make yourself today or in the future, here are all of the chicken wing recipes so far:

Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip

Smokin’ Hot Baked Wings

Fiery Hot Wings

Sticky Habanero Glazed Chicken Wings

Buttery Nashville Hot Sauce Chicken Wings

Sweet Chile Hot Wings

Buffalo Chicken Wings

Vietnamese Peanut Sauce Chicken Wings

Salt And Vinegar Wings

Take care everybody !

Salt And Vinegar Wings

Ingredients

  • 2 cups distilled white vinegar
  • Water
  • Kosher salt and freshly ground pepper
  • 4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
  • Vegetable oil, for frying
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cornstarch
  • Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)

Directions

  1. Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid  mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
  2. Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
  3. Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
  4. Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.

Sriracha-Honey Soy Sauce

Ingredients

  • 1/2 cup honey
  • 1/2 cup Sriracha
  • 1/4 cup soy sauce (we used reduced-sodium soy sauce)
  • Juice from 1/2 of a lime
  • 1 tablespoon sesame oil (we used toasted sesame oil)

Directions

  1. Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.

*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.

**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.

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To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !

This recipe came from Food Network.

We weren’t paid in any form to promote Ziploc or Food Network.

Take care everybody !

Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:

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Egg Rolls with Spicy Peanut Sauce

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Mini Ham Sandwiches

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Pork Chorizo Burger

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Spicy Dr. Pepper Pulled Pork

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Thai Chicken Tacos

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Spicy Pork Tacos with Pineapple Salsa

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Spicy Mushroom Sloppy Joes

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Restaurant-Style Salsa

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Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip

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Spicy Shredded Beef Sandwiches

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Peanut Butter Brownie Bars

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Thai Coconut Chicken Meatballs

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Smokin’ Hot Baked Wings

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Pork & Scallion Wontons

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Smoky Pork BBQ Sandwiches

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Whiskey-Mustard Meatballs

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Football Fudge Brownies

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Salami Snack

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Southwestern Nachos Potato Skins

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Pizza-Stuffed Mushrooms

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Mexican Brownies

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Hot Wing Dip

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Smoky Ranch Dip

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Southwest-Style Egg Rolls with Southwest Sour Cream Dip

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Roasted Salsa Roja

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No-Frills Guacamole

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Roasted Tomatillo Salsa

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Tequila Sunrise

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Salty Chihuahua

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Pineapple Rum Slush

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Chicken Enchilada Dip

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Sticky Habanero Glazed Chicken Wings

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Buffalo Chicken Meatball Sliders

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Alabama White Sauce

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Blue Cheese Ranch Dip

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Buttery Nashville Hot Sauce Chicken Wings

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Sweet Chile Hot Wings

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Buffalo Chicken Wings

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Southern Fried Pickles with Creamy Rémoulade

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The nacho cheese

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Chicken Parm Sliders

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Barbecue Chicken Meatball Sliders

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Vietnamese Peanut Sauce Chicken Wings

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Sweet, Hot, and Sour Tennessee Whiskey Meatballs

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Korean Meatballs

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Fiery Hot Wings

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Tomatillo Salsa

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Peanut Butter and Pepper Jelly Bars

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Pizza Fries with pepperoni

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Bratwurst with Sauerkraut

Take care everybody !

Vietnamese Peanut Sauce Chicken Wings

Ingredients

  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves

Directions

  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !
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We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • Kosher salt and freshly ground black pepper
  • ¾ cup hot sauce (we used Frank’s RedHot original)
  • ¼ cup unsalted butter, cut into equal pieces
  • 2 Tbsp. molasses
  • ¼ tsp. cayenne pepper

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the last 30 minutes on the cook time for the chicken wings, take a saucepan out and pour the hot sauce in, turning the heat up high enough for boiling to occur.
  3. Once the hot sauce is boiling, take the saucepan off the heat and stir one piece of butter in at a time, not adding more butter until the previous piece has melted.  Stir in the molasses and cayenne until combined. Place the cooked chicken wings in a large mixing bowl, pouring the sauce over them afterwards. Toss the chicken wings to coat and eat immediately afterwards.
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These wings were freaking delicious ! I thought that the molasses would create a sweet and spicy flavor but you don’t get any sweetness in the flavor. What sauce does stick to the chicken wings just creates a vinegar-y, slightly spicy flavor but if you take the remaining sauce and pour it over the chicken wings, then you get an addictively delicious spiciness to the wings ! These wings taste so good you’ll be fighting over them !

The buffalo sauce recipe came from Taste of Home.

We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.

Take care everybody !

Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.
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These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !

Buttery Nashville Hot Sauce Chicken Wings

Ingredients

  • 3 lb. of chicken wings, split at the joints, tips remove
  • Kosher salt and freshly ground black pepper for seasoning
  • Sauce ingredients
    • ¼ cup melted butter (we used unsalted butter)
    • 3 to 4 tsp. ground red pepper (we used 3 tsp.)
    • 2 tsp. dark brown sugar
    • ¾ tsp. kosher salt
    • ½ tsp. smoked paprika
    • ½ tsp. garlic powder
    • 1 Tbsp. apple cider vinegar

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the cook time on the chicken wings, take a small saucepan out and mix the following ingredients together in it over medium heat: melted butter, ground red pepper, dark brown sugar, ½ tsp. kosher salt, smoked paprika and garlic powder. Stir those ingredients together for 1 minute or until fragrant, taking the saucepan off the heat and stir in the apple cider vinegar afterwards.
  3. Place the chicken wings in a large mixing bowl, pouring the sauce over them afterwards and tossing to coat. Serve immediately.
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These were delicious ! It started off with a little bit of sweetness and then the heat came in. There was definitely a spiciness that kept you coming back for more ! While I did enjoy the level of heat, I can’t wait to make this again with an additional teaspoon of ground red pepper just to see what it tastes like then !

The sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !