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Spicy Coca-Cola Party Wings

Spicy Coca-Cola Party Wings

This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #DGUnitedByFootball #CollectiveBias

These crispy oven baked chicken wings are smothered in a sticky, sweet and spicy sauce with 1 surprising ingredient: Cola-Cola! These bad boys are finger licking good and perfect to serve up to your friends on game day.

I grew up in San Diego where a true tailgate meant barbecuing outdoors in front of football stadium. However, while living in the Midwest for the last 5 years I’ve learned very quickly that having a controlled climate indoors to cheer on our team is the much better way to go. Might I say it takes a very special breed of people to gleefully cheer for their team in below zero cold; needless to say I am not that person.

That being said, I’ve grown quite accustomed to having people over for a bit of indoor tailgating. Last weekend I invited a couple of friends over to watch the playoffs. Fortunately this blog is not about the outcome of those games as my heart was broken twice in one day.

Even with not so victorious outcomes we had an amazing spread to cheer us up. To really get everyone in a spirited mood I went to the Dollar General around the corner for some affordable football decorations. While shopping I came across the cutest 6 packs of Coca-Cola in the glass bottles. I was pleasantly surprised because I had no idea you could find those there. Call me crazy but for some reason glass Coco-Cola bottles just makes the drink taste better to me. I know, I know.

Ooooh Oooh Oooh and I can’t forget to tell you that I downloaded the Dollar General app and instantly got a redeemable coupon for my purchase. SCORE!!! So obviously I had to grab a couple of packs of those to share with the crew, you can’t have a tailgate without Coca-Cola. Plus it inspired me to make these deliciously Spicy Coca-Cola Party Wings that are super easy to make.

AWESOME COOKING TIP ALERT: So I started the recipe by tossing my party wings in a light coating of baking powder and seasonings. The baking powder gives oven-baked chicken a nice crispy skin that is perfect for drowning in sauces.

While the chicken baked I made a deliciously sweet and spicy Coca-Cola glaze that I reduced for 25 minutes to get a silky thick sauce.

Once the chicken wings were done I immediately tossed them in the sauce and served them warm. VOILA! The wings were a hit and more than made up for losses that I adamantly said I wouldn’t be talking about but somehow keep bringing up. LOL.

Any who, I’d love to hear how you celebrate game day at home? Leave a comment below and check out inspiration for your game day events here!

Spicy Coca-Cola WIngs Recipe

Spicy Coca-Cola Party Wings
 
Prep time
Cook time
Total time
 
These crispy oven baked chicken wings are smothered in a sticky, sweet and spicy sauce with 1 surprising ingredient: Cola-Cola! These bad boys are finger licking good and perfect to serve up to your friends on game day.
Author:
Recipe type: Appetizer
Cuisine: Comfort Food
Serves: 22 wings
Ingredients
  • 4 lbs chicken (drummettes & flats), dried & room temperature
  • 1½ tablespoon baking powder
  • 1 tablespoon sea salt
  • ½ tablespoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Chives
  • Red Pepper Flakes
  • !Coca-Cola Glaze
  • 1 cup coca-cola
  • 2 cup brown sugar
  • ½ cup rice vinegar
  • ½ cup sweet spicy chilli sauce
  • 6 tablespoons soy sauce
  • ¼ cup worcestershire sauce
  • ¼ cup ketchup
  • 4 tablespoons cornstarch
Instructions
  1. Adjust oven rack to upper-middle position and preheat oven 450°F. Line inside of a baking sheet with aluminum foil and set a wire rack in it. Generously spray it with vegetable spray. Use paper or kitchen towel to dry wings to get the wings as dry as possible. The dryer the wings the crispier the skin. Wings should be room temperature.
  2. In a small bowl mix together well the baking powder, salt, onion powder, black pepper and cayenne pepper with a whisk. In batches, place wings in a separate large bowl, sprinkle with seasoning mixture and toss until evenly coated. Repeat this process until all wings are coated and place on wire rack evenly spread out. Add wings to preheated oven and cook for 20 minutes. Flip wings and continue to cook another 20-25 minutes or until crispy.
  3. While wings are cooking dump glaze ingredients into a medium sauce pan on medium heat. Once the glaze reaches a boil stir consistently for 1 minute. Reduce heat to low and simmer for 25 minutes and stir occasionally (every 2-3 minutes).
  4. Once chicken wings have reached a crisp golden brown remove from the oven and add wings to an extra large bowl. Pour glaze over the wings and toss and top with chives and red pepper flakes. Serve warm.
Notes
With 4lbs of party wings you should use two baking sheets to ensure that each wing is spaced out on the rack to achieve crispy skin and even cooking.
 

Spicy Coca-Cola Party Wings

Prep Time: 5 minutes

Cook Time: 55 minutes

Yield: 22

Spicy Coca-Cola Party Wings

Spicy Coca-Cola Party Wings - These crispy oven baked chicken wings are smothered in a sticky, sweet and spicy sauce with 1 surprising ingredient: Cola-Cola! These bad boys are finger licking good and perfect to serve up to your friends on game day.

Ingredients

  • 4 lbs chicken (drummettes & flats), dried & room temperature
  • 1½ tablespoon baking powder
  • 1 tablespoon sea salt
  • ½ tablespoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Chives
  • Red Pepper Flakes
  • !Coca-Cola Glaze
  • 1 cup coca-cola
  • 2 cup brown sugar
  • ½ cup rice vinegar
  • ½ cup sweet spicy chilli sauce
  • 6 tablespoons soy sauce
  • ¼ cup worcestershire sauce
  • ¼ cup ketchup
  • 4 tablespoons cornstarch

Instructions

  1. Adjust oven rack to upper-middle position and preheat oven 450°F. Line inside of a baking sheet with aluminum foil and set a wire rack in it. Generously spray it with vegetable spray. Use paper or kitchen towel to dry wings to get the wings as dry as possible. The dryer the wings the crispier the skin. Wings should be room temperature.
  2. In a small bowl mix together well the baking powder, salt, onion powder, black pepper and cayenne pepper with a whisk. In batches, place wings in a separate large bowl, sprinkle with seasoning mixture and toss until evenly coated. Repeat this process until all wings are coated and place on wire rack evenly spread out. Add wings to preheated oven and cook for 20 minutes. Flip wings and continue to cook another 20-25 minutes or until crispy.
  3. While wings are cooking dump glaze ingredients into a medium sauce pan on medium heat. Once the glaze reaches a boil stir consistently for 1 minute. Reduce heat to low and simmer for 25 minutes and stir occasionally (every 2-3 minutes).
  4. Once chicken wings have reached a crisp golden brown remove from the oven and add wings to an extra large bowl. Pour glaze over the wings and toss and top with chives and red pepper flakes. Serve warm.

Notes

With 4lbs of party wings you should use two baking sheets to ensure that each wing is spaced out on the rack to achieve crispy skin and even cooking.

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Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel

I don’t want to say much because this video speaks volumes but I must assure you that this Candied Yam Casserole recipe is just as good as it looks. I remember the first time I created this recipe for our family Thanksgiving back in San Diego and mouths just dropped.

We were at my mom’s home with a handful of family members and plates were packed to the brims with all Thanksgiving regulars. Everybody dug in and did the typical “rotation of the plates,” critically tasting each dish. Turkey, check. Mac & cheese, on point. Greens, ok you did that.  Candied yam casserole … hmmm … FIYAAAAAAAAA! Immediately it was like the day of Pentecost. The Holy Ghost, in true form, fell upon the saints and they started speaking in tongues as the yams hit their palates.

Naturally I’m sitting in my seat pretending to be humble but mentally popping my collar because I knew I brought the heat.  It’s my special ingredient is what truly separates my casserole from all the other sweet potato casseroles out there.

Ginger + Yams whaaaa???

The addition of fresh grated ginger makes all the difference. Boom I said it. Whaaa???? The other day I just went to the store with my best friend to get the ginger and her first response was, “I don’t even know what that thing is.” It made me realize that everyone has heard of ginger but few people even know what it looks like in its natural form.

Yes, it is this little oddly shaped root vegetable elevates the flavor of all the other ingredients in the candied yam casserole. Additionally, the brown sugar crumble adds just enough contrast and buttery sweetness to make your tongue start hitting the quan. I would also like to add that this dish only takes 25 minutes to blow your mind. Trust me when I say you want this on you Thanksgiving menu.

Dig in,

P.S.

 

 

Friendly reminder that there are only 5 more days left to enter the Jord Wood Watches giveaway. You get a chance to win $20-$75 e-gift codes for their shop. The awesome part about it is that everyone who enters wins something!!!!  As I like to say, there are losers in #TeamGreedy, we eats it all. One of these watches will make the perfect gift. #InTimeForTheHolidays #EnterNow The contest will close November 20th at 11:59pm.

Giveaway sponsored by Jord Wood Watches

5.0 from 2 reviews
Candied Yam Casserole with Brown Sugar Streusel
 
Cook time
Total time
 
Traditional candied yam flavor taken up like 10 notches with a bubbly, crunchy brown sugar crumble.
Author:
Recipe type: Holiday Desserts
Cuisine: Comfort Food
Ingredients
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
 

Candied Yam Casserole with Brown Sugar Streusel

Cook Time: 25 minutes

Serving Size: 6-8

Candied Yam Casserole with Brown Sugar Streusel

Candied Yam Casserole with Brown Sugar Streusel - In my family I am in charge of cooking for Thanksgiving and this is one recipe that must be on the menu every year.

Ingredients

    Candied Yams
  • (1) 40 oz. can + (1) 27 oz. of canned yams drained
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of black pepper
  • pinch of salt
  • Brown Sugar Streusel
  • 1 cup pecans (or your favorite nuts), chopped
  • 1 stick of unsalted butter, chopped
  • ¾ cups flour
  • ¾ cups brown sugar
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, add yams (drained) and mash until smooth with light chunks. Stir in orange juice, lemon juice, lemon zest, orange zest, black pepper, salt, vanilla, ginger.
  3. In a separate bowl add pecans, flour, salt and brown sugar and stir until mixed. Cut chilled butter into pieces and add it to the dry bowl of dry ingredients. With you hands work the butter into the dry ingredients until large, moist clumps begin to form.
  4. In a greased casserole dish pour yam mixture and spread evenly. Sprinkle brown sugar crumble over top. Bake for 15-20 minutes until bubbly and golden brown.
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Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

As promised I am continuing to hit you with amazing Thanksgiving ideas, recipes, and tips so that you are equipped to put together an amazing menu and host like [Rick Ross voice] the true BOSS that you are. Today I am bringing you my latest recipe video contribution to blkfoodnetwork.com. No I am not leading with a turkey recipe, err’body got a turkey recipe. Instead I thought I’d share a different kind of showstopper, my Cornbread Crusted Rack of Lamb with Maple Acorn Squash.

I know … I know, some folks are weary of lamb from the gamy flavor but I think that reaction is just a function of cooking temperature and method of preparation. This particular recipe incorporates a sweet complimentary crust and a medium temperature recommendation that is sure to win over even the biggest doubters, not to mention; the maple acorn squash serves as an equally as delectable compliment.

Before you move on make sure to check out the recipe video and share your thoughts. What, besides the Turkey do you make sure to have on you Thanksgiving spread?

Dig In,

meiko-sig-firstname

 

5.0 from 1 reviews
Corn Bread Crusted Rack of Lamb with Maple Acorn Squash
 
Author:
Recipe type: Lamb, Holiday, Thanksgiving
Cuisine: Comfort Food
Ingredients
MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ⅓ cup flat leaf parsley, roughly chopped
  • ⅓ cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
TOOLS:
  • Meat Thermometer
Instructions
MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 30-40 minutes. Lightly season with salt and pepper.
CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  1. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  2. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  3. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
 

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cook Time: 45 minutes

Serving Size: 6-8

Cornbread Crusted Rack Of Lamb with Maple Acorn Squash

Cornbread Crusted Rack of Lamb with Maple Acorn Squash - Every Thanksgiving I always ask myself what can I do different? Well, this year lamb was my special ingredient.

Ingredients

    MAPLE GLAZED ACORN SQUASH
  • 2 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 small acorn squash (1 pound each), cut in half, seeds removed
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • CORNBREAD CRUSTED LAMB:
  • 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
  • 2 cups Cornbread Crumbs
  • ? cup flat leaf parsley, roughly chopped
  • ? cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
  • HONEY MUSTARD PASTE
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ? teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions

    MAPLE ACORN SQUASH INSTRUCTIONS:
  1. Preheat the oven to 425 degrees F.
  2. Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
  3. Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
  4. CORNBREAD CRUSTED LAMB INSTRUCTIONS:
  5. Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
  6. Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
  7. Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.
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