Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.

These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !

Buttery Nashville Hot Sauce Chicken Wings

Ingredients

  • 3 lb. of chicken wings, split at the joints, tips remove
  • Kosher salt and freshly ground black pepper for seasoning
  • Sauce ingredients
    • ¼ cup melted butter (we used unsalted butter)
    • 3 to 4 tsp. ground red pepper (we used 3 tsp.)
    • 2 tsp. dark brown sugar
    • ¾ tsp. kosher salt
    • ½ tsp. smoked paprika
    • ½ tsp. garlic powder
    • 1 Tbsp. apple cider vinegar

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the cook time on the chicken wings, take a small saucepan out and mix the following ingredients together in it over medium heat: melted butter, ground red pepper, dark brown sugar, ½ tsp. kosher salt, smoked paprika and garlic powder. Stir those ingredients together for 1 minute or until fragrant, taking the saucepan off the heat and stir in the apple cider vinegar afterwards.
  3. Place the chicken wings in a large mixing bowl, pouring the sauce over them afterwards and tossing to coat. Serve immediately.

These were delicious ! It started off with a little bit of sweetness and then the heat came in. There was definitely a spiciness that kept you coming back for more ! While I did enjoy the level of heat, I can’t wait to make this again with an additional teaspoon of ground red pepper just to see what it tastes like then !

The sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Blue Cheese Ranch Dip

Ingredients

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 ounces blue cheese
  • 2 tablespoons buttermilk
  • 2 grated garlic cloves
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
  • Sriracha Buffalo roasted chicken wings, for serving with the dip

Directions

  1. In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.

If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !

We got this recipe from Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !

Sticky Habanero Glazed Chicken Wings

Ingredients

  • 2 pounds chicken wings, separated and wing tips removed
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne
  • 1 teaspoon mustard powder
  • 1 teaspoon dried basil
  • 1 teaspoon celery salt
  • 1 teaspoon salt (we used table salt)
  • 1 teaspoon pepper (we used freshly ground black pepper)
  • 1 cup pepper jam (we used Braswell’s Savory Sweet Heat Hot Jalapeño Pepper Jelly)
  • 1 tablespoon agave nectar
  • 1 tablespoon butter (we used unsalted butter)
  • 3 habaneros, minced and divided
  • Dash salt

Directions

  1. Turn your oven on and preheat it to 250 degrees. Pat the wings dry, placing them in a large mixing bowl afterwards. Add the baking powder and the seasonings (garlic powder-pepper), tossing the wings to coat them in the mixture.
  2. Take a greased baking sheet* and place the wings on it, letting it cook for 30 minutes. Pull the sheet out of the oven and flip the wings over.
  3. Turn the heat up to 425 degrees. Place the chicken wings back in the oven to cook for another 30 minutes or until they’re fully cooked and crispy. If you’d like your chicken wings even crispier, you could place them under the broiler for a few minutes (we didn’t broil our wings).
  4. When the wings are close to being done cooking, take a saucepan out and add to it the pepper jam, agave nectar, butter, 2 minced habaneros and the dash of salt. Heat the mixture up just enough for everything to combine and is easily pourable.
  5. Place the wings in a large mixing bowl, pouring the jam mixture over the wings afterwards, tossing to ensure the wings are fully coated in the jam mixture.
  6. Sprinkle the remaining minced habanero over the wings and eat immediately !

*We lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray.

These wings were addictively delicious ! We tried the wings without the minced habanero and they had some heat but not nearly as much as we were expecting. We tasted the sweetness from the jam and agave nectar more than the heat in some bites but once we added the minced habanero onto the wings that helped bring more heat to each bite. We hope you enjoy them as much as we did !

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Braswell’s or Chile Pepper magazine.

Take care everybody !

Southwest-Style Egg Rolls with Southwest Sour Cream Dip

Ingredients

  • ¼ cup olive oil (we used extra-virgin olive oil)
  • ¼ cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15-ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt (we used Kosher salt)
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded (we used closer to 8 oz. of pepper jack cheese)
  • 1 (14-oz.) package egg roll wrappers
  • Vegetable oil for frying
  • Southwest Sour Cream Dip
    • 1 (16 oz.) container sour cream
    • 4 teaspoons lime zest
    • 1 teaspoon ground cumin
    • 3 tablespoons minced chipotle peppers
    • 2 tablespoons adobo sauce (from the can of chipotle peppers in adobo sauce)
    • ¼ teaspoon Kosher salt

Directions

  1. Pour the olive oil into a skillet and set the heat to medium. Once the oil’s hot, add in the green onions and cook just long enough for them to get tender. Add in the spinach, corn, black beans, and lime juice to the skillet. Mix in the salt and ground cumin, taking the skillet off the heat and stirring in the cheese afterwards.
  2. Take ¼ cup of the skillet mixture and place it in the middle of an egg roll wrapper. Fold in the sides of the wrapper and roll it up, applying a small amount of water to the wrapper up afterwards. Repeat until the filling is used up.
  3. Using a large heavy skillet (we used a Dutch oven), pour in enough vegetable oil to fully cover the egg rolls once they’re in there, setting the heat to medium-high. Once the oil’s hot, place a few egg rolls in at a time, cooking until they look golden-brown all over. Take the egg rolls out and place them on a paper towel-lined plate.
  4. While the egg rolls are resting on a plate, make the dip by simply taking a mixing bowl out and stirring the Southwest Sour Cream Dip ingredients together until combined. Serve immediately.

Yields 13 egg rolls (could’ve been 14 but we taste tested the filling a few times).

This was a delicious combo. We did have to look up instructions on how to roll an egg roll because ours just didn’t look right based off their instructions. This was our first time actually making egg rolls so not all of the egg rolls cam out looking pretty but it got the job done. We’ll get better at making egg rolls though, we just need more practice. The egg rolls tasted good on their own and were surprisingly filling but the dip that we thought up ourselves makes it taste even better ! In the dip you’ll taste smokiness and spiciness from the chipotles and adobo sauce and some tang from the lime zest. The cumin also adds some depth to the dip. The spiciness is enough to notice but not overpower the flavors in the dip.

The egg roll recipe came from Allrecipes but the dip was our own creation.

We weren’t paid in any form to promote Allrecipes.

Take care everybody !