2 lb chicken wings, separated into drums and flats
Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder
Ingredients for Sauce
½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)
¼ cup Peri Peri sauce
3 tbsp sweet chili
2 tsp raw honey
½ apple cider vinegar
Preheat the oven to 420 degrees Fahrenheit.
Clean and completely dry your chicken wings using paper towels.
In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated.
Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes.
After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized.
Repeat on the opposite side of the wings.
NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy.
Remove from the oven, garnish with fresh cilantro, and serve.
Holiday Apps: Mascarpone Stuffed Dates with Pomegranate and Honey
This time of year is all about holiday entertaining, and we love to make it as simple and festive as possible.
These Mascarpone Stuffed Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. It takes less than 20 minutes to put them altogether. Served warm, I think these are the perfect little “finger” desserts to impress your guests or even to satisfy your own sweet tooth.
And, bonus, it pairs wonderfully with red wine and holiday cocktails.
a parting gift from me to all of you for the holidays! please try these and tag me in the photos!
Ingredients for Chicken Tenders
2-3 lbs chicken breast tenderloins
1cup coconut milk
3 tbsp granulated garlic
1 tbsp turmeric
1 tbsp hot paprika OR chili powder
½ tbsp cayenne pepper
2 tsp Chinese five spice
1 tsp fresh cardamom
Juice from ½ lime
Kosher salt and black pepper to season
Few tbsp of high heat cooking oil (grape seed, avocado, or vegetable)
Ingredients for Dipping Sauce
2 cups honey
1/3 cup (or less) sambal (chili garlic paste)
Juice of ½ - 1 lime
Dash of fish sauce, about 1-2 tsp (be very careful with this)
1 ½ tsp sesame oil
1 tbsp rice wine vinegar
2 tbsp sesame seeds
2 tsp Chinese five spice
1 tsp ground ginger
Fresh cilantro, chopped
Salt and pepper to taste
You are free to adjust these measurements according to your taste!
Pierce each chicken tender a few times with a fork.
Combine all of the ingredients for the marinade (except the oil) into a bowl. Mix (and taste the marinade) and coat all of the chicken and place into a ziplock bag to marinate for at least 1-2 hours in the fridge, removing 20 minutes before cooking time so that the chicken can come to room temperature.
Heat your oil over medium high heat in your grill pan (or skillet - cast iron would work great here)
Cook each chicken breast tenderloin on each side (the chicken will let you know when it is ready to be flipped - it will come up easily. if it is sticking, it is not ready). about 2-3 minutes per side depending on the thickness.
Combine all ingredients for your dipping sauce. Adjust the amount of honey or liquid to your desired thickness. I prefer my dipping sauce to be a perfect mix of loose and thick (almost like chicken wing sauce).
Taste as you go and adjust to your preference.
(you could also coat the entire chicken tender in this sauce. it’s that good - do what you please)
Garnish chicken wings with fresh cilantro, a squeeze of lime and serve!