These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce. The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small. The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more. Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again. Two thumbs up!
I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish. This started with boneless thighs and a couple of lemons and evolved from there. I started thinking sticky chicken because I have done that and had good luck. Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken. I chopped the chicken into one inch pieces but it would be fine to leave them whole. Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes. Turn once to brown both sides.
While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry. I added a couple tablespoons of chili garlic paste to add some zing. When the chicken is nicely browned toss with the thickened sauce and serve over rice. I added steamed broccoli for this dish but it can be served on the side.
We’ve been having kitchen fun. Snow and cold temps have returned with the latest arctic blast so we are making do with browsing recipes online. Granola bars caught Mrs J’s attention the other day so we looked over a few recipes to get an idea of what would work and then went to the cupboard for ingredients. We pretty much cleaned out all the odds and ends leftover from other recipes and ended up with some tasty snack bars. Rolled oats are featured in most of the recipes we looked at, and peanut butter and honey were pretty common. From memory, here are the ingredients we went with this morning:
1-1/2 cups old fashioned rolled oats
1 cup peanut butter
1/2 cup honey (plus a drizzle of maple syrup we had left from waffles)
and enough of these to make up three additional cups of filler:
Melt the peanut butter in a small saucepan and add the honey and other liquids that sound good. (I had planned to add a little cherry preserve but forgot.) I spun the dry stuff in a food processor to mix it and chop some of the larger pieces a bit then dumped it into a large mixing bowl. Add the peanut butter mixture and mix thoroughly, then press it into a pan that you have lined with parchment paper. Mrs J used a plastic tumbler to roll it down. We used an 11″x7″ pan because an 8″x8″ pan looked a tad small. Refrigerate for a couple of hours. These are seriously good. I wish we had some other more colorful things about to toss into the mix. Dried cherries and blueberries? Mini M&Ms?
I saw a few notes on the internets somewhere that mentioned fry bread as a dessert. In the interest of Science I have performed an experiment with a honey /cinnamon/sugar not-quite-glaze. Results must be treated as preliminary – they have not been repeated as of yet though my Peers have expressed considerable interest. I expect to publish soon. I cannot, at this time, rule out future maple sugar/syrup variations.