Crispy Baked Maple Sriracha Wings

Crispy Baked Maple Sriracha Wings

One of my favorite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.

I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings. These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you'd better make plenty, these are going to go fast.

Crispy Baked Maple Sriracha Glazed Chicken Wings

Recipe by Barry C. Parsons

Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.

Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
Ingredients

• 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
• 1 cup flour
• 1/4 tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt
• 3/4 cup pure maple syrup
• 2 tbsp Sriracha sauce (or more to taste)
• 2 eggs
• 3 tbsp water

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
3. Whisk together the water and eggs to make an egg wash.
4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
8. While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

Crispy Baked Maple Sriracha Wings

One of my favorite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.

I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings. These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you'd better make plenty, these are going to go fast.

Crispy Baked Maple Sriracha Glazed Chicken Wings

Recipe by Barry C. Parsons

Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.

Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
Ingredients

• 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
• 1 cup flour
• 1/4 tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt
• 3/4 cup pure maple syrup
• 2 tbsp Sriracha sauce (or more to taste)
• 2 eggs
• 3 tbsp water

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
3. Whisk together the water and eggs to make an egg wash.
4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
8. While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

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Strawberry Balsamic Chutney and Goat Cheese Bruschetta

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp balsamic vinegar

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)

Strawberry Balsamic Chutney and Goat Cheese Bruschetta

With Valentines Day just around the corner, we have once again decided to feature four new recipes this week for a romantic dinner with your sweetheart. Our first recipe embraces bright red Valentine color in these very tasty nibbles that you can serve before the main meal with either a chilled glass of white wine or a mellow red, like a Merlot. This recipe takes Strawberries to the savory side while retaining a little some of their natural sweetness to balance the robust flavors in the rest of the chutney and goat cheese. This chutney is an easy quick-cooked version, meant to be served warm with the goat cheese. My daughter and I shared this plate and agreed that the combination is scrumptious.

Makes about one dozen bruschetta.

In a non-stick saute pan add:

• 1 tbsp olive oil
• 1 chopped shallot
• 1/2 clove minced garlic

Saute just until the shallot is softened but not browned. Add:

• 1/2 pound ripe strawberries, cut in quarters
• 1 to 2 tsp honey
• pinch salt
• 1/4 tsp ground thyme
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper

Saute together over medium high until the mixture reaches a thick jammy consistency. In the last couple of minutes of cooking time stir in:

• 1 1/2 tbsp balsamic vinegar

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Serve on toasted baguette pieces that have been brushed with garlic oil or garlic butter along with:

• 3-4 ounces goat cheese (aprox.)

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45 Great Party Food Ideas

Here's a list of links to 40 of our best hors d'ouveres, finger foods and delicious nibbles to make your Holiday party the tastiest of the season.

To see a photo gallery of these recipes, head over to our Facebook Page where you can see them all in one place. You don't need a Facebook account to view the photos. Click here to view the photo gallery.

Here's our list of great recipe links:

Crab Cakes with Lime Chive Mayonnaise

Crab and Ricotta Ravioli

Chocolate Truffles

Bacon and Cheddar Mini Quiches

Roasted Garlic and Parmesan Crostini

Lime Salsa and Cheddar Bruschetta

Italian Sausage Rolls

Cheese, Garlic and Herb Scone Club Sandwiches

Coconut Shrimp

Roasted Tomato and Grilled Corn Salsa

Bourbon Barbeque Ribs

Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Brie with Partridgeberries, Pistachios, and Honey in Puff Pastry

Five Spice Chicken Fennel Egg Rolls with Orange Ginger Sauce

Roasted Tomato Jam and Goat Cheese Bruschetta with Balsamic Reduction

Crispy Honey Garlic Chicken Wings

Partridgeberry, Brie and Honey Panini

Barbeque Bacon and Cheddar Sliders

Black Bean and Ginger Glazed Ribs

Phyllo Curry Chicken

Curry Chicken Sliders

Crispy Sweet Sticky Spicy Wings

Pomegranate and Goat Cheese Bruschetta

Orange Ginger Hoisin Ribs

Baked Honey Lemon Glazed Wings

Beer Battered Shrimp with Chili Lime or Lime Curry Mayo

Steak and Cheddar Quesadillas

Peach Lime Salsa

Spicy Mango Orange Grilled Shrimp

Spicy Barbeque "Boneless Ribs"

Tomato Avacado and Feta Crostini

Baked Chili Chicken Empanadas

Goat Cheese Bruschetta with Roasted Cherry & Pink Peppercorn Jam

Parmesan Fennel Mini Quiche with Spicy Quick Tomato Compote

The Best Beef Samosas

Chicken Fried Cod Nuggets

Herb and Goat Cheese Pinwheels

Fried Chicken Wings with Blackstrap BBQ Sauce

Oven Baked Ginger Chili Wings

Oven Baked Kung Pao Double Crunch Wings

Brie Hazelnut and Blackberry Puffs

Red Pepper and Prosciutto Napoleons

Maple Chipotle Barbeque Braised Ribs

 

 

Here's a list of links to 40 of our best hors d'ouveres, finger foods and delicious nibbles to make your Holiday party the tastiest of the season.

To see a photo gallery of these recipes, head over to our Facebook Page where you can see them all in one place. You don't need a Facebook account to view the photos. Click here to view the photo gallery.

Here's our list of great recipe links:

Crab Cakes with Lime Chive Mayonnaise

Crab and Ricotta Ravioli

Chocolate Truffles

Bacon and Cheddar Mini Quiches

Roasted Garlic and Parmesan Crostini

Lime Salsa and Cheddar Bruschetta

Italian Sausage Rolls

Cheese, Garlic and Herb Scone Club Sandwiches

Coconut Shrimp

Roasted Tomato and Grilled Corn Salsa

Bourbon Barbeque Ribs

Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Brie with Partridgeberries, Pistachios, and Honey in Puff Pastry

Five Spice Chicken Fennel Egg Rolls with Orange Ginger Sauce

Roasted Tomato Jam and Goat Cheese Bruschetta with Balsamic Reduction

Crispy Honey Garlic Chicken Wings

Partridgeberry, Brie and Honey Panini

Barbeque Bacon and Cheddar Sliders

Black Bean and Ginger Glazed Ribs

Phyllo Curry Chicken

Curry Chicken Sliders

Crispy Sweet Sticky Spicy Wings

Pomegranate and Goat Cheese Bruschetta

Orange Ginger Hoisin Ribs

Baked Honey Lemon Glazed Wings

Beer Battered Shrimp with Chili Lime or Lime Curry Mayo

Steak and Cheddar Quesadillas

Peach Lime Salsa

Spicy Mango Orange Grilled Shrimp

Spicy Barbeque "Boneless Ribs"

Tomato Avacado and Feta Crostini

Baked Chili Chicken Empanadas

Goat Cheese Bruschetta with Roasted Cherry & Pink Peppercorn Jam

Parmesan Fennel Mini Quiche with Spicy Quick Tomato Compote

The Best Beef Samosas

Chicken Fried Cod Nuggets

Herb and Goat Cheese Pinwheels

Fried Chicken Wings with Blackstrap BBQ Sauce

Oven Baked Ginger Chili Wings

Oven Baked Kung Pao Double Crunch Wings

Brie Hazelnut and Blackberry Puffs

Red Pepper and Prosciutto Napoleons

Maple Chipotle Barbeque Braised Ribs

 

 

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A Wicked Wing Weekend!

Many of our friends and family, like so many of you, just love great chicken wings.  A great idea for holiday entertaining, a special occasion a just a weekend party with drinks and friends, is to plan a dedicated wing night. Serve several of your favorite wing recipes throughout the evening and believe me, you will have some very appreciative guests! Here's some of the great wings we love to serve our family and friends.

Crispy Sweet Sticky Spicy Wings

Fried Chicken Wings with Blackstrap BBQ Sauce

Oven Baked Ginger Chili Wings

Crispy Fried Maple Chipotle Sticky Glazed Chicken Wings

Honey Dijon Glazed Boneless Wings

Crispy Honey Garlic Chicken Wings

Baked Honey Lemon Glazed Wings

Many of our friends and family, like so many of you, just love great chicken wings.  A great idea for holiday entertaining, a special occasion a just a weekend party with drinks and friends, is to plan a dedicated wing night. Serve several of your favorite wing recipes throughout the evening and believe me, you will have some very appreciative guests! Here's some of the great wings we love to serve our family and friends.

Crispy Sweet Sticky Spicy Wings

Fried Chicken Wings with Blackstrap BBQ Sauce

Oven Baked Ginger Chili Wings

Crispy Fried Maple Chipotle Sticky Glazed Chicken Wings

Honey Dijon Glazed Boneless Wings

Crispy Honey Garlic Chicken Wings

Baked Honey Lemon Glazed Wings

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Avocado Lime Shrimp Salsa

Avocado Lime Shrimp Salsa

Easy and very tasty are two good things in a great appetizer recipe and this one definitely has both attributes. I hadn't planned this as a recipe for the website but after I served it at a little birthday get-together with some friends I started getting phone calls asking for the recipe.

The combination of avocado, lime and shrimp works phenomenally well. I like to mash a little of the avocado in order to give some body to the salsa. Serve it on toasted crostini as a dinner appetizer or with tortilla chips for a terrific dip at parties. I like to use those scoop tortilla chips and add a serving spoon to the salsa bowl so that folks can spoon it onto the chips, which always works better and with less chance of landing salsa in your lap. This is bound to become one of your favorite healthy avocado recipes.

Coarsely chop

• 2 large tomatoes, diced
• 1 small diced red pepper ( or any color sweet pepper)
• 1 avocado ( dice 3/4 of the avocado and mash the other 1/4 with a fork)
• 1/2 small diced red onion

Add

• 1 clove minced garlic
• finely grated zest of one lime
• juice of one lime
• 1 tbsp chili paste or hot sauce ( more or less to taste)
• 1/2 finely minced jalapeño pepper ( more or less to taste)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• season with salt and pepper

Toss together well.

Cover and refrigerate for an hour or so before serving, tossing the salsa in the bowl a few times.

About 10-15 minutes before serving add:

• 1 1/2 cups cooked, peeled and de-veined cocktail shrimp

Toss together well.

It's always a good idea to add the shrimp last so that they do not sit too long in lime juice. Sitting too long in citrus juice can cause them to release moisture and dry out.

Avocado Lime Shrimp Salsa

Easy and very tasty are two good things in a great appetizer recipe and this one definitely has both attributes. I hadn't planned this as a recipe for the website but after I served it at a little birthday get-together with some friends I started getting phone calls asking for the recipe.

The combination of avocado, lime and shrimp works phenomenally well. I like to mash a little of the avocado in order to give some body to the salsa. Serve it on toasted crostini as a dinner appetizer or with tortilla chips for a terrific dip at parties. I like to use those scoop tortilla chips and add a serving spoon to the salsa bowl so that folks can spoon it onto the chips, which always works better and with less chance of landing salsa in your lap. This is bound to become one of your favorite healthy avocado recipes.

Coarsely chop

• 2 large tomatoes, diced
• 1 small diced red pepper ( or any color sweet pepper)
• 1 avocado ( dice 3/4 of the avocado and mash the other 1/4 with a fork)
• 1/2 small diced red onion

Add

• 1 clove minced garlic
• finely grated zest of one lime
• juice of one lime
• 1 tbsp chili paste or hot sauce ( more or less to taste)
• 1/2 finely minced jalapeño pepper ( more or less to taste)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• season with salt and pepper

Toss together well.

Cover and refrigerate for an hour or so before serving, tossing the salsa in the bowl a few times.

About 10-15 minutes before serving add:

• 1 1/2 cups cooked, peeled and de-veined cocktail shrimp

Toss together well.

It's always a good idea to add the shrimp last so that they do not sit too long in lime juice. Sitting too long in citrus juice can cause them to release moisture and dry out.

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Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

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