Sweet & Sticky Honey Soy Chicken Wings

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

On the off-chance you are one of the unaware, March Madness spills over into April. The Final Four teams have solidified their spot for the NCAA Championship and there is a very good chance someone you know (or maybe even you) are making plans for a sweet get together for the big games. Since you will be competing with the TV at this event, you want to make sure whatever it is you make outshines squeaky shoes on a wooden court and big orange dimpled balls. If you’re looking for an excuse to fire up the grill and satisfy your basketball fans, these wings will do the trick.

Sweet & Sticky Honey Soy Chicken Wings

15 whole wings (or 15 drumettes and 15 wingettes)

• ½ cup honey
• ½ cup soy sauce
• 2” of fresh ginger root, peeled and grated.
• 2 large garlic cloves, peeled and grated.
• 1 teaspoon crushed red pepper
• 2 Tablespoons rice vinegar
• ¼ cup lemon or lime juice
• 1 teaspoon sesame oil
• ½ teasppoon cayenne powder
• ½ cup canola oil

1. Rinse and pat wings dry.
2. In a heavy bottom sauce pan, heat honey till it is thin. Add soy sauce till well combined. Remove from heat.
3. Add the ginger thru the cayenne powder. Mix to blend well. Allow to cool completely.
4. Add the canola oil and wisk to blend well but do not emulsify.
5. Put the wings in a 2 gallon bag and pour the marinade over the wings. Push the air out of the bag and seal. Rock bag back and forth and massage wings to coat evenly with the marinade.
6. Place in the refrigerator and let sit overnight, turning the bag over a few times to mix up the marinade and the wings.
7. The next day, start your grill and bring it to 350-400. (Make sure your grate is clean and oiled.)
8. Take the wings out of the bag and transfer the marinade to a heavy bottomed sauce pan. Bring marinade to a vigorous boil for a minimum of 2 minutes. Remove from heat.
9. Lay the wings on the oiled grill grate in a single layer. Grill the wings over medium heat. Turn and baste with marinade at 15 minutes in and then again at 30 minutes. Remove at 45 minutes. Serve.

 

Optional: Sprinkle with toasted sesame seeds or thinly diced scallions.

Next weeks recipe is going to be Pecan Pear & Bacon Bites.

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Oatmeal Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4  - 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

 

In a medium bowl, cream together butter, white sugar, and brown sugar.  Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Twenty Minute Chicken

Ingredients:

• 3 boneless, skinless chicken breast halves
• 1/2 large onion, chopped
• 2 (10 ounce) packages sliced fresh button mushrooms
• 1/4 cup olive oil
• salt and freshly ground black pepper to taste
• 1 clove garlic, chopped (optional)
• 1 cup shredded mozzarella cheese

Preparation:

1. Preheat oven to 400 degrees F (200 degrees C). Wash chicken breasts, pat dry with paper towels, and cut each breast in half.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken briefly, turning until no longer pink, about 5 minutes.
3. Meanwhile, in another large skillet, heat 2 tablespoons oil over medium-high heat. Stir in mushrooms, onions, and garlic, if using; cook until they are nice and soft, about 5 minutes.
4. Pour contents of both skillets into a baking dish, sprinkle cheese over the top, and bake about 5 minutes.