I came across a great recipe for lower-guilt chicken wings back some months ago, and have been making them this way ever since. The fact that these come out crispy, are baked instead of fried, and are super easy to throw together, makes me love ’em even more. I do switch up the sauce at times, using one of my favorites from a wing place back home in Rochester, New York (Country Sweet Chicken and Ribs), and also just regular barbecue sauce and honey. Whether you use the sauce in this recipe, or your favorite, I think you’ll love this cooking method and how great these wings turn out.
- 2 pounds chicken wings (I used wings & drumettes)
- 1 cup peach jam
- 2-3 tbsp. chili paste
- 1 tbsp. lime juice
- Preheat the oven to 450° and line a baking sheet (with sides) with parchment paper. Set aside.
- Trim off any extra fat from the chicken wings.
- Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water.
- Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.
- Remove the wings from the water to a wire cooling rack placed over a baking pan. Let the wings dry for a few minutes before patting them dry with paper towels (the drier the chicken wings are before you begin to bake them, the crispier they will become).
- Place the chicken wings on the baking sheet in a single layer.
- Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.
- In a large bowl, stir together the peach jam, chili paste and lime juice. Reserve half of the mixture in a separate bowl to be used as dipping sauce when you serve the wings.
- Place the hot chicken wings in the large bowl with the remaining sauce. Stir and toss to coat the wings completely with the sauce.
- Transfer the wings to a plate and serve with the reserved dipping sauce, blue cheese or ranch and some celery sticks, if desired.
I decided on a whim yesterday, to try making beer bread after hearing my Mom rave about some she had made. I didn’t have her recipe so did a quick search online and found a simple one using regular (non self-rising) flour, which I have on hand. I realized I also had a can of Guinness draught in the fridge from a recipe I made a while back, so decided to look online again for bread recipes strictly using Guinness, and saw a couple with molasses. Mmmmm, molasses. I wasn’t entirely sure how this was going to turn out, and was prepared to toss it if it came out sub-par for my standards. Fortunately, it came out fabulous and tasted delicious!
- 3 cups flour, sifted
- 3 tsp. baking powder
- 1 tsp. salt
- 1/4 cup sugar
- 1 (12 oz.) can Guinness beer (I used draught)
- 1/3 cup molasses
- 1/4 cup butter, melted + more for greasing pan
- Preheat oven to 350°F. Grease a 9″x 5″ loaf pan with butter.
- Put the flour, baking powder, salt and sugar into a large bowl and whisk to combine.
- Slowly add the beer and stir until about halfway done (all the Guinness has been added, but it’s not totally mixed together), then add the molasses.
- Mix until ingredients are just combined, but do not over stir.
- Pour/place into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, but check at 50 minutes. Insert a toothpick into deepest part of bread, and if it comes out clean, it’s done. If not, put back in oven for additional 10 minutes.
- Remove from oven, let cool for about 5 minutes and take out of pan.
- Let cool for 15 more minutes, slice and serve.
Tips: It is VERY important to sift the flour. VERY. IMPORTANT. Do not skip this step. If you don’t have a sifter, then use a spoon to spoon the flour into a measuring cup. Do not level it off.
This recipe produces a hearty bread with a crunchy, buttery crust. If you prefer a softer crust, incorporate the melted butter into the mix instead of over it.
The Guinness “pub cans” are 16 oz. but have better carbonation, so measure out 12 oz. and discard the rest… or drink it 🙂
Believe it or not, I’ve never stripped corn to get fresh kernels… until today. I came across a recipe for linguine with fresh vegetables, which included corn, and although it looked delicious, I’ve been veering away from pasta as of late. So, I thought I’d make the corn and either eat it solo or add it to a salad. This is a quick and easy recipe, which yields super yummy corn!
- 1 ear of corn, kernels removed
- 1 small garlic clove, minced
- 1 tbsp. extra virgin olive oil
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- Remove the leaves and “silk” from the ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels — either stand ear upright on its base and shave downward, or lay on its side on a cutting board to slice off the kernels.
- Heat the oil in a medium skillet over medium heat.
- Add corn, garlic and salt and pepper to pan.
- Cook, stirring occasionally, for approximately 3-5 minutes until tender.
- Serve hot or cold.
I am always on the lookout for new recipes which are both easy and delicious, and this one definitely fits the bill. I have to thank my Mom for sharing it with me, as it has quickly become my favorite chicken dish. And when I tell you it’s delicious, that’s really an understatement. Seriously, it is the bomb! This recipe calls for fresh spinach, but I opted to go with creamed spinach simply because I love it.
- 3 oz. reduced-fat Mexican cheese blend
- 1/4 cup light soy sauce
- 1 tbsp. molasses
- 1 tbsp. garlic powder
- 3/4 tsp. pepper, divided
- large zip-top bag
- 1 1/2 lb boneless, skinless chicken breasts
- 4 cups sliced sweet yellow or white onions
- 1 tbsp. canola oil
- 1/4 tsp. kosher salt
- 2/3 cup french-fried onions
- 1/4 cup refrigerated Caesar dressing
- 1/4 cup light honey mustard dressing
- 1 bag fresh spinach (6–9 oz)
- 1 tbsp. garlic herb butter
- 1/2 tsp. Bakery bread-dip seasoning (Parmesan blend)
I had a hard time finding the bread-dip seasoning so I made my own using 1 tsp. Parmesan, 1/2 tsp. each: oregano, garlic powder, and kosher salt, 1/4 tsp. each: dried basil, parsley flakes and onion powder, and 1/8 tsp. each: thyme and tarragon. Grind spices until fine, then add the Parmesan to spices and mix well. Store in container until ready to use.
- Preheat oven to 425°F.
Combine soy sauce, molasses, garlic powder, and 1/2 tsp. pepper.
Place mixture in bag and add chicken, turning to coat. Let stand at least 10 minutes (the longer, the better) or overnight in the fridge to marinate.
Toss fresh onions with oil, salt, and remaining 1/4 tsp. pepper.
Place onions in 13 x 9-inch baking dish; top with chicken.
Bake 20–25 minutes or until chicken reaches 165°F.
Top chicken with crispy onions and cheese; bake 2–3 more minutes or until cheese melts.
Combine both dressings; microwave on HIGH 20–30 seconds or until hot. Drizzle sauce over chicken and serve.
- Place spinach in microwave-safe bowl and cover; microwave on HIGH 4–5 minutes or until tender. Drain, if needed.
- Stir in butter and seasoning, and serve.
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