Spicy Garlic Asian Wings

It's a popular thing around my house... and I am in discovery to post the best chicken wings recipes. Now lets face it... restaurant style wings are DELICIOUS, but they aren't cheap and you spend a fortune trying to feed a family of 4. So why not make them?! Don't have a deep fryer? So what! You can heat oil in that dutch oven pan, or deep skillet and make them that way! Stop making excuses and do it. You'll be happy I convinced you.

Here's a delicious recipe for Spicy Garlic Asian Wings - mostly because I LOVE GARLIC and because you can make them as spicy as you like.

Ingredients

1 (4 pound) bag chicken wing & drummies

2 tablespoons hot chili sauce

2 tablespoons minced fresh ginger

4 cloves garlic minced or pressed

2 green onions (including tops) minced (optional)

1/3 cup Kikkoman Soy Sauce

3 tablespoons Kikkoman Rice Vinegar

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1/2 cup chopped cilantro

1 teaspoon cornstarch

1/4 cup water

Directions

1.Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegetable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.

2.In the meantime add all other ingredients in a food processor (or blender for the unlucky people out there that haven’t listened to my preaching on how you NEED A FOOD PROCESSOR, haha) and mix until well blended and smooth.

3.Pull out that wok or deep skillet and add sauce mixture and heat. Add wings turning them in sauce and simmer on medium heat for about 10 mins.

YUMMY! That’s all folks! You can really use this recipe for any wings you desire, just change the sauce.

Fiery Thai Chicken Wings

Yum! Another delicious recipe for all you wing lovers out there! I am always looking for a new recipe for Chicken wings, and this is definantly NOT a recipe for the wimpy eaters out there.

Fiery Thai Chicken Wings

Ingredients:

18-24 chicken wings (about 3-4 pounds total)

1 tablespoon kosher salt

Vegetable Oil

1 medium mango, seeded, peeled, and cut up

½ 14 ounce can of coconut milk

1 tablespoon (to start, I add about 4 tbsp) Asian chili sauce

1tablespoon lime juice

Salt

Mango slices (optional)

Snipped fresh cilantro (optional)

Directions:

1. Heat Fryer or skillet until oil is HOT! HOT! HOT! (Around 350-375 degrees if you are using vegetable oil) - Cook wings for about 8 minutes… It takes me 2-3 times to cook all the wings from the bag.

2. In the meantime add all other ingredients in a food processor and mix until well blended and smooth.

3. Pull out that Wok or deep skillet and add sauce mixture and heat. Add wings turning them in sauce and simmer on medium heat for about 10 mins.

4. Transfer to a serving platter. If desired, garnish with mango slices and cilantro.

Cook’s Notes: You can really use this recipe for any wings you desire, just change the sauce.

Sweet & Smoky Nuts

Pour the crunchy, salty-and-sweet snack into paper cones for mess-free single servings that look more sophisticated than a generic snack bowl. These are perfect for any gathering or family event.



            ingredients

• 1
  egg white
• 1
  cup dry-roasted peanuts
• 1
  cup whole almonds or hazelnuts (filberts)
• 1
  cup pecan or walnut halves
• 1/3
  cup packed brown sugar
• 1 1/2
  teaspoons smoked paprika
• 1
  teaspoon kosher salt
• 1/4
  teaspoon ground cinnamon
• 1/4
  teaspoon ground allspice 

directions

1.

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper; set aside.

2.In a large bowl whisk egg white until foamy. Add peanuts, almonds, and pecans; toss gently to coat. Stir in brown sugar, paprika, salt, cinnamon, and allspice. Spread nuts in prepared baking pan.

3.Bake for 25 to 30 minutes or until nuts are toasted and appear dry, stirring twice. Remove from the oven and stir again. Cool completely in the baking pan. Break up any large clusters. Store in an airtight container at room temperature for up to 2 weeks.

Fudgy Football Brownies

These cute Brownies will be a big hit come Superbowl Sunday. Be sure to pick up a football shaped cookie cutter at a local store.

Yield: 9 or 10 football brownies or 48 brownie rectangles

Prep: 30 minsBake: 350°F 18 minsStand: overnight

ingredients

• 1
  cup butter
• 6
  ounces unsweetened chocolate, coarsely chopped
• 2
  cups sugar
• 4
  eggs
• 2
  teaspoons vanilla
• 1 1/3
  cups all-purpose flour
• 1/2
  teaspoon baking soda
• 1
  cup miniature semisweet chocolate pieces
• Creamy Vanilla Frosting or 1 cup canned vanilla frosting

directions

1.The day before: In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.

2.Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.

3.Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)

4.Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.

5.In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*

6.Tailgate day: Tote brownies in container at room temperature.

Creamy Vanilla Frosting

ingredients

• 1/3
  cup shortening
• 1
  teaspoon vanilla
• 1 1/2
  cups powdered sugar
• 2
  teaspoons milk
• Milk

directions

In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.