Daily Archives: January 3, 2012
Honey Glazed Chicken Wings
Also called sticky wings. I sorted through several recipes on line looking for just the perfect looking recipe to follow. I ran down some promising leads and ended up merging several into what I think turned out very well. I thought to bookmark two of the sites: The crock pot idea came from here, and the sauce came from this place.
I started out yesterday by making a marinade for the chicken with a recipe from another site that I can’t seem to find now. I think I remember the main parts: a cup of soy sauce, some sesame oil, the juice of a lemon, some minced garlic, a couple of tablespoons of hoisin sauce, and several teaspoons of fresh grated ginger root. I tossed everything into a ziplock bag and left it in the fridge untill 3 oclock this morning. Don’t ask. While I was up I put the chicken plus all the marinade into the crock pot on low. I dumped everything out into a colander to drain about noon today, the chicken was falling off the bone so I handled it gently as I could. I mixed the sauce from the latter recipe, adding a good squeeze of ketchup for just a touch more color, and tossed the wings in it for a minute then arrayed them on a foil lined baking tray to get a last bit of browning under a broiler. Drizzle all of the remaining sauce atop the wings.
That worked out nicely. I let them broil when the rice cooker got towards the end of its cycle, turning them all once. Since they were already fully cooked all I wanted was some color, and they took maybe 10 minutes. When the rice was done the chicken was ready. They plated up prettily.
A scatter of chopped green onions for garnish finished the presentation. This was just a great tasting dinner. Must have been the honey.
You Looking At Me?
Because the cats have obviously taken over the blog. This is how I feel when I think about going back into the kitchen. Though I am plotting my future cooking adventures.
Until then…
Mmm… breakfast pr0n
Not too sure what to call this because it seems to be straddling the line I have in my head between frittata and omelet. I consider it too thin to be a proper frittata although to class it an omelet seems to diminish it in some way that I can’t quite put my finger on.
At any rate, there isn’t anything hidden, what you see is what it is: Grape tomatoes and broccoli florets sauteed in olive oil for a bit, then three beaten eggs poured in and finished in my little counter top oven. I changed my mind two or three times over what cheese I wanted. Nearly went with blue cheese, then considered mozzarella, and decided to grate some aged Parmesan. It was good.
TaMara
jeffreyww
LFern7
indylib
