Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 pounds chicken wing segments
• 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
• 1/4 cup honey
• 2 teaspoons yellow mustard
• 1 tablespoon whole grain mustard (I use/love Trader Joe's)
• canola oil for frying

Instructions

1. Add the salt,pepper and flour to a large ziploc bag.
2. Add the chicken pieces and toss.
3. Refrigerate for a half an hour then shake the bag again.
4. Refrigerate another half hour.
5. Heat canola oil to 375 degrees.
6. Add the chicken about 10 pieces at a time to the hot oil.
7. Fry for 12-14 minutes.
8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
9. Heat on low and stir until combined and just bubbling.
10. Toss the wings with the honey mustard bbq sauce and serve immediately.

source:https://dinnerthendessert.com

Sweet and Spicy Baked Orange Chicken Tenders

Sweet and Spicy Baked Orange Chicken Tenders

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings

INGREDIENTS

• 8 chicken tenderloins (about 1 1/2 pounds)
• 1 tablespoon olive oil

Orange Marinade/Glaze

• 1/2 cup orange juice
• 1/3 cup orange marmalade (NOT sweet orange marmalade)
• 2 tablespoons lemon juice
• 1/2 cup packed brown sugar
• 2 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)*
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1/2-1 teaspoon Sriracha/Asian hot red chili sauce
• 1/2 tsp EACH salt, garlic pwdr, ginger pwdr,onion pwdr
• 1 tablespoon cornstarch

Chicken Breading

• 1/2 cup panko breadcrumbs
• 1/2 tablespoon butter
• 3/4 cup flour
• 2 eggs
• 1/2 cup milk
• 3 cups cornflakes cereal, ground* (measured whole)*
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper

Garnish (optional)

• green onions
• orange zest

INSTRUCTIONS

1. Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately.
2. Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.**
3. Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside.
4. Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl.
5. Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded.
6. Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze.
7. Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired.

source:http://carlsbadcravings.com

Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings

Buffalo Honey Hot Wings and Traditional Buffalo Hot Wings

Prep Time 10 minutes
Cook Time 60 minutes
Servings 24 chicken wings

INGREDIENTS

• 24 chicken wings with skin rinsed and patted dry (approx 3 pounds)

Rub

• 2 tablespoons baking powder
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground celery seed

Traditional Buffalo Hot Wings Sauce

• (Hot sauce unites with a touch of  molasses for the traditional hot wings flavor)
• 2/3 cup Frank's ORIGINAL Hot Sauce  (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1 tablespoon molasses
• 1 tablespoon butter

Buffalo Honey Hot Wings Sauce

• (Honey is the dominant ingredient in this sauce for sticky  hot wings while still being hot by using Hot WINGS sauce)
• 2-3 tablespoons Frank's Hot WINGS Sauce  (NOT original hot sauce like above) mixed with 2 teaspoons cornstarch
• 1/2 cup honey
• 2 tablespoons butter
• 1 tablespoons molasses

Buffalo Mild Honey Hot Wings

• 2/3 cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch
• 1/4 cup honey
• 1 tablespoon molasses
• 1 tablespoon butter
• 1-3 teaspoons Hot Wings Sauce (Optional for hotter wings)

INSTRUCTIONS

1. Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.
3. Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Flip chicken wings over and broil the other side until crispy.
4. The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.
5. When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.
6. Serve with desired Blue Cheese/ Ranch Dip, etc. dip
7. Dig in!

RECIPE NOTES
Start with the Buffalo Honey Hot Wings if you aren't sure what to try first 🙂
**You don't want to make the sauce in advance or it will become too thick.
***See BELOW for more delicious recipes to use up your bottle of Frank's Hot WINGS sauce.

source:http://carlsbadcravings.com

15 Minute Honey Garlic Shrimp

15 Minute Honey Garlic Shrimp

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

• 1/3 cup honey
• 1/4 cup soy sauce
• 1 Tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• 500 grams medium uncooked shrimp peeled and deveined
• 2 tablespoons oil
• Green onion chopped for garnishing

Instructions

1. In a medium sized bowl, whisk together the marinade ingredients: honey, soy sauce, minced garlic and minced ginger. Add the shrimp in a ziplock bag, and pour over half of the marinade, while reserving the rest.
2. Marinate for 10 minutes or overnight.
3. In a skillet, heat oil over medium high heat and place the shrimp in the skillet, discarding the leftover marinade. Cook the shrimp on each side for about 45 seconds. When you flip over the shrimp, add the reserved marinade and cook for an addition 1-2 minutes. It is very important to not overcook the shrimp, so make sure you don't cook it for too long!
4. Serve immediately with rice and steamed broccoli.

source:http://ikneadtoeat.com

Easy Honey Garlic Chicken

Easy Honey Garlic Chicken

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
Servings: 6
Author: Karina - Cafe Delites

Ingredients

• 6 chicken thighs , bone in or out, with or without skin*
• Salt and pepper , to season
• 2 teaspoons garlic powder , to season
• 6 cloves garlic , crushed
• 1/3 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce

Instructions

1. Season chicken with salt, pepper and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.

FOR BONE IN THIGHS:

1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.
2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.

FOR SAUCE:

1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Recipe Notes
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.
**For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.

source: https://cafedelites.com/easy-honey-garlic-chicken/