Homemade Wings

Who doesn't love wings? I never really cared for them, and they slowly grew on me. I still don't care for deep fried wings, and I don't like buffalo sauce (um, yea, so I'm really different!), but I do like chicken. And the husband LOVES wings, so alas I found a recipe I can make! Thank gawd for the Food Network!

Ingredients:

12 whole chicken wings

3 ounces unsalted butter

1 clove garlic, minced

1/4 cup hot sauce

1/2 teaspoon salt

Directions:

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. 

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Cliff Notes Version:

Get some wings. Cheat. Get the little drummies that are all ready to go! Don't waste time or energy cutting and snipping.

Steam wings for 10-minutes. This helps gets some fat off the wings.

Elevate wings and let drain & chill for 1-hour. Somehow, someway, this is an important step.

Bake wings 20-minutes. Flip 'em over, bake 20 more minutes.

Coat in butter & sauce.

Eat wings!

Chicken Fried Rice

Oh Yum! I found this recipe here. I made it tonight and it's amazing!

The Chicken Fried Rice starts with Slow Cooker Teriyaki Chicken.

Slow Cooker Teriyaki Chicken
Serves 2-3

1 pound boneless, skinless chicken breast
3/4 cup sugar (I used brown).
3/4 cup soy sauce
3 tablespoons cider vinegar
3/4 teaspoon garlic, minced
1/4 teaspoon pepper
2 tablespoons water
Whisk together sugar, soy sauce, vinegar, garlic, pepper, and water. Pour sauce over chicken in slow cooker. Slow cook on low for four hours.

This is amazing by itself, over white rice, as a meal. Super yummy! :)

If that's not enough, you can make the below and add the chicken. That's what we did tonight!

Better-Than-Takeout Chicken Fried Rice
Serves 5-6

4 cups prepared rice (I will use less next time, maybe 2 cups.)
1/2 pound boneless, skinless chicken breasts, cooked (See above)

1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs (I wish I would have used 3-4)
3 tablespoons sesame oil
1/4 cup soy sauce (I used the soy sauce juice from the crock pot)

Prepare rice according to package instructions to yield 4 cups cooked rice.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan. Mix well.

Serve! Eat! So yummy!!

Stuffed Peppers

Stuffed Peppers (Makes 12 Peppers)

12 Green Peppers
40-ounces ground turkey

Worcestershire Sauce

Garlic (lots of garlic!!)

1 Chopped White Onion

1 Cup Colorful Peppers

1.5 cups of cooked rice (white, red, brown, whatever you prefer or have on hand)

1 15-ounce can diced tomatoes (pick your own flavor)

1 8-ounce can tomato sauce

1 15-ounce can black beans (rinsed & drained)
1 8-ounce can corn (if you prefer, rinsed & drained)
Sharp Cheddar Cheese

Boil the peppers for approximately 10 minutes or until soft.  Drain well.

 

Brown the turkey with 1/8 cup Worcestershire sauce and a couple cloves of garlic.

Add chopped peppers and onion and cook. Add more Worcestershire sauce for flavor. Pepper too.

Add can of diced tomatoes (do not drain), black beans, corn, tomato sauce, cooked rice and stir. Heat together for like 10 minutes.

Stuff peppers. (I used a foil lined loaf pan to keep the peppers upright.)

Sprinkle with cheddar cheese.

Bake for 15 minutes at 375.

Enjoy!!