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.
Recipe type: Appetizer
Cuisine: Comfort Food
Serves: 22 wings
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
Red Pepper Flakes
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
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.
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.
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).
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.
With 4lbs of party wings you should use two cooking sheets to ensure that each wing is spaced on the rack for even cooking.
Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.
Recipe type: Soup
Serves: 6 cups
1 tablespoon coconut oil
1 medium white onion chopped
3 cloves of garlic chopped
¼ teaspoon turmeric
½ teaspoon ground coriander
2 tablespoons red curry paste
2lb butternut squash, 5½ cups peeled and chopped
2 cups vegetable broth
1 (14 oz.) can whole coconut milk
1 teaspoon cinnamon
5 teaspoons raw turbinado sugar
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons fresh lime juice
Spiced Pumpkin Seeds
½ cup pumpkin seeds
½ teaspoon maple syrup
½ teaspoon red pepper flakes
¼ teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon kosher salt
¼ c cup green onion
Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons
Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
Blend all the cucumber sauce ingredients in a food processor or blender until you reach a smooth consistency. Refrigerate until ready to serve.
When the chicken is ready, strain and move it to a cutting board. After the chicken cools enough to handle, use a fork to shred the meat. Add the chicken back to the slow cooker with the stock to keep warm.
Split the slider rolls in half and toast, then place strained jerk chicken onto each roll. Top it with cabbage and cucumber sauce.
Tortilla chips, avocado, sour cream, fresh cilantro, jalapeno slices, red onion, shredded cheese, queso fresco, limes and sesame sticks and tapatio.
Note: my toppings included tortilla chips, avocado, cilantro, red onion, queso fresco, and I also tossed sesame sticks and tapatio hot sauce together.
Add chicken broth to a large pot and bring to a boil. Lower temperature to a simmer and add in bay leaf and chicken and bay leaf to large pot. Once completely cooked through, approximately 20 minutes, then remove the chicken from the pot and let it cool. When the chicken is cool enough to handle use a fork to shred the meat. Remember to remove the bay leaf.
While the chicken cooks, heat olive oil in a separate saucepan on medium heat. Add in tomatillos, onion, garlic, jalapenos, cilantro, cumin, chili powder, cayenne, salt and pepper and cook down for approximately 10-12 minutes. Tomatillos should be blistered and soft to the touch. Add tomatillo mixture to the food processor and blitz until smooth.
Stir in tomatillo mix and shredded chicken back into the pot of broth. Add in lime juice, worcestershire sauce and honey and stir and let simmer. Taste and add any additional salt and pepper to your liking.
Ladle soup into bowls, top with tortilla chips to taste, optionally garnish with your preferred toppings; serve immediately.