Crispy Honey Garlic Chicken Wings

Looking for more game day feasting ideas? We have 18 wing recipes right here:

Wicked Good Wings

Crispy Honey Garlic Chicken Wings

Everybody loves wings, especially me and this is my favorite recipe for Honey Garlic wings. They are essentially ginger fried chicken wings which get tossed in the homemade honey garlic sauce afterward and served immediately. The sauce is actually more of a glaze and not like the commercial bottled sauces that so many people buy. This results in crispy, sticky, finger lickin' wings that are irresistible. When I served them at a gathering of friends a little while back there was nothing left but a big platter of bones and some hopeful looks that there were more waiting in the kitchen.

Crispy Honey Garlic Chicken Wings

Recipe by Barry C. Parsons

Crispy Honey Garlic Chicken Wings - Crispy fried wings get tossed in a very easy to make honey garlic sauce just before serving. This method ensures the wings stay super crispy in the sweet sticky, finger licking good glaze.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 3 pounds chicken wings

Ingredients

• 2 tbsp olive oil
• 4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce
• 1 tsp black pepper
• 2 cups flour
• 3-6 tbsp powdered ginger (to taste)
• 1 tsp cayenne pepper (more or less to taste)
• 1 1/2 tbsp salt
• 2 tsp black pepper
• 3 pounds chicken wings

Cooking Directions

1. In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown.
2. Add the honey, soy sauce, and 1 tsp black pepper.
3. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.
4. Mix together the flour, ginger, cayenne pepper, salt and 1 tbsp black pepper.
5. Whisk together the eggs and water to make an egg wash.
6. Wash the wings, pat dry, trim the tips and cut them into sections.
7. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
8. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.
 

 

The Best Superbowl Menu

UPDATE!! BIG UPDATE If you want more of the best Superbowl Party food ideas, we now have a collection of over 75 great game day feasting ideas from rib, wings, burgers and pizzas to nibbles, seafood and even a couple of hand held desserts. All you will need to plan the perfect game day party can be found by browsing our dedicated Pinterest Board Superbowl Game Day Food
...and the photos have gotten much better in recent years too! ;)


I've had several emails over the past few days from readers trying to finalize their superbowl menus for the big game tomorrow. I've put together some suggestions that I think would be good for game day entertaining. Here's a few:

Pulled Pork Sandwiches with Apple BBQ Sauce and Apple Fennel Coleslaw


http://www.rockrecipes.blogspot.com/2008/09/pulled-pork-sandwiches-with-apple-bbq.html

Oven Fried Chicken


http://www.rockrecipes.blogspot.com/2008/09/pulled-pork-sandwiches-with-apple-bbq.html

Bourbon BBQ Ribs



http://rockrecipes.blogspot.com/2008/08/bourbon-barbeque-ribs.html

Olivia's Killer Karamel Korn


http://www.rockrecipes.blogspot.com/2008/03/olivias-killer-karamel-korn.html
Three Cheese Burgers on Sourdough Buns

http://rockrecipes.blogspot.com/2008/01/three-cheese-burgers-on-sourdough-buns.html

Braised BBQ Beef Sandwiches

http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-braised-beef.html?showComment=1211417040000

Beef and Beer Chilli

http://www.rockrecipes.blogspot.com/2007/11/beef-and-beer-chilli.html

BBQ Bacon Cheddar Sliders

http://rockrecipes.blogspot.com/2009/01/barbeque-bacon-and-cheddar-sliders.html

Bacon and Cheddar Mini Quiches



http://rockrecipes.blogspot.com/2008/01/bacon-and-cheddar-mini-quiches.html


Fried Chicken Wings with Blackstrap Barbeque Sauce

http://rockrecipes.blogspot.com/2008/05/fried-chicken-wings-with-blackstrap-bbq.html?showComment=1210258860000


Cheese, Garlic and Herb Scone Club Sandwiches
http://www.rockrecipes.blogspot.com/2008/03/cheese-garlic-and-herb-scone-club.html

Italian Sausage Rolls
http://rockrecipes.blogspot.com/2008/03/italian-sausage-rolls.html

Barbeque Bacon and Cheddar Sliders

Barbeque Bacon and Cheddar Sliders

Everybody loves it when I serve these little hamburgers at get-togethers and they are a great thing to make when serving a large crowd at parties. The fact that the burgers are slowly simmered in hot barbeque sauce makes them very easy to stay warm in a 200 degree oven at a party and then simply put together as you need them. I have made batches of several dozen this way in the past. You can even set up a slider bar and let your guests put together their own.

I have included a barbeque sauce recipe here as well and it is a good idea to bring the sauce up to boiling before pouring it over the patties as this will speed up the oven time and not cool down the burgers.

• 2 pounds lean ground beef
• 2 cloves minced garlic
• ½ small red onion finely chopped
• 1 egg
• ½ tsp salt
• 1 ½ tsp black pepper
• 4 tbsp hot sauce (optional)
• ½ tsp ground cumin
• 1 tsp ground coriander seed

Sauté the garlic and onions in 2 tbsp olive oil until softened. Add to the remaining ingredients and mix well.

Form the mixture into 16 small patties and fry in a little oil until completely cooked. Place in a roasting pan and cover the patties with some heated barbeque sauce. Place on a 200 degree oven for half an hour before serving on toasted dinner rolls with melted cheddar and crisp cooked smoked bacon.

Molasses Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 1/3 cup fancy molasses
• 1 tsp ground ginger
• 1 tsp cayenne pepper (optional or to taste)
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together very slowly for about a half hour, stirring often.

Beef Bean and Bacon Stew

Beef Bean and Bacon Stew

Another winter warm-up recipe to take the chill out of your bones. This one is a smoky flavored close cousin to chilli but with out the heat if you so choose. I like it just as it is but we sometimes serve it on a bed of brown or basmati rice; very tasty and very healthy too.

• 2 to 3 pounds of blade, chuck or round roast, cut in 1 inch cubes
• 1/2 pound thick cut smoked bacon

In a large heavy bottomed frying pan, cook the bacon until crisp and remove from pan. Drain off the bacon fat and add

• 3 tbsp olive oil

Season the beef cubes with salt and pepper. Over medium heat, brown all of the beef pieces in small batches being careful not to overcrowd the pan. Add the browned beef to a covered roasting pan. De-glaze the pan with 1 cup orange juice and add the liquid to the roasting pan along with the beef. Also add

• 1 small red onion, chopped
• 3 cloves minced garlic

Cover the roasting pan with aluminum foil and then the cover to provide a good seal. Roast in a 300 degree F oven for 1 to 1 ½ hours before adding:

• 32 ounce can diced tomatoes (or use 4 cups chopped fresh tomatoes and 1 cup tomato juice)
• 1 1/2 cups cup beef stock (low salt version)
• 16 ounce can red kidney beans, rinsed and drained
• 1 tsp Chinese five spice
• 1 tsp ground thyme
• 1tsp salt
• 1 tsp black pepper
• 4 tbsp hot sauce (optional)
• 4 tbsp Worcestershire Sauce
• 4 tbsp molasses

Increase the temperature to 350 degrees F and return the roasting pan to the oven without the aluminum foil and continue to cook for an additional 1 ½ to 2 hours or until the beef pieces are tender and the sauce is thickened. In the last half hour of cooking time add

• 1 1/2 cups sweet corn (fresh or frozen)

Serve on its own or over rice or pasta.

Blue Cheese Roasted Garlic and Tempura Red Onion Burgers

Blue Cheese Roasted Garlic and Tempura Red Onion Burgers

Roasted garlic? Onions? Blue cheese?

I know...pass the mouth wash, right? Maybe so, but all these pungent flavors combined are so delicious that it might just be worth it! Make one for your significant other too and there won't be any complaints. ;)

Makes 4 burgers

• 2 pounds lean ground beef
• 1 beaten egg
• 4 cloves roasted garlic, mashed
• 2 tbsp Worcestershire Sauce
• 2 tbsp hot sauce
• ½ tsp salt
• ½ tsp cracked black pepper
• 4 ounces blue cheese, crumbled into large pieces
• 4 Kaiser rolls

Mix together all ingredients except the blue cheese. Gently mix in the blue cheese being careful not to break up the crumbled pieces too much; you want them to be as whole as possible. Form the meat mixture into 4 large patties and grill until well done. Serve on fresh toasted Kaiser rolls with your favorite condiments and top with Tempura Red Onions

Tempura Red Onions

Heat canola oil in a deep fryer to 350 degrees F

Mix together:

• 1 egg + enough whole milk to make 1 cup

Whisk in

• 1 cup flour

Some lumps in this simple batter is just fine. Let batter stand for 10 minutes before dipping

• ¼ inch rings of red onion

into the tempura batter and then dropping them into the deep fryer. Cook for only a few minutes until light golden brown.

Chicken Chorizo Lasagna

Chicken Chorizo Lasagna

This recipe comes courtesy of Spouse (who I'm told by my 9 year old, doesn't get enough credit for her part in contributing to this blog). Spouse is an excellent cook in her own right and kitchen collaborations are a rule rather than an exception at our house. There are few collaborations in the clean-up department though, as my participation in tidying up the considerable mess I can inflict on a kitchen is rather lacking. She gets full credit for that part of the process! ;)

It was her idea to add chorizo to a lasagna recipe and this one is the result. I love chorizo sausage and it does add great flavor to this delicious lasagna. You can use either fresh chorizo or finely chopped cured chorizo. Other spicy sausage can also be substituted too. (You can also very easily make your own just click here for our easy homemade Chorizo Sausage recipe.) Sometimes like in the photo above, we even use leftover diced grilled chicken instead of ground chicken which I actually prefer.

You can use store bought lasagna noodles (fresh if possible) or make your own from the recipe provided below. If using dry lasagna noodles, I par boil them for 5 minutes before assembling the dish.

Homemade Pasta

4 cups durum semolina

2 cup all purpose flour

8 large eggs, room temperature

Combine flour and durum semolina and make a well in the center. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. You may add a little water to incorporate the dry ingredients if necessary but be careful not to make your dough too loose; it should still be quite a dense dough. Add a little extra flour if the dough is too sticky. The dough should be slightly stiffer than play dough.

Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.

Boil pasta sheets for 1-2 minutes in salted water before using in the lasagna assembly.

For the sauce:
In a large saucepan sauté for 1 minute:

3 tbsp olive oil
4 cloves minced garlic

Add:

1 ½ pounds ground chicken (or pork or beef if you prefer)
½ pound chorizo sausage
1 small red onion finely diced

Cook until the meat has slightly browned. Add:

2 large cans (32 oz can) crushed roma tomatoes
½ bunch fresh basil
1 tbsp ground or crushed fennel seed
1 tbsp oregano
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season
½ tsp chili flakes (optional)

Slowly simmer for about 30-40 minutes or until the sauce thickens, stirring occasionally. Remove bay leaf.

Ricotta Filling:
16 oz tub ricotta cheese
1 beaten egg
¼ tsp salt
¼ tsp pepper
¼ tsp freshly grated nutmeg
½ cup freshly grated Parmesan cheese

Mix together well.

Start constructing the lasagna by adding a cup of sauce to the bottom of a large lasagna pan. Add a layer of pasta, half the remaining sauce, another layer of pasta, then the ricotta filling, another layer of pasta and the remaining sauce. Top with a final layer of pasta and

1 pound grated part skim mozzarella cheese

Bake at 350 degrees for about an hour depending on the size of your lasagna pan. Let stand for 15- 20 minutes before cutting and serving.

Roasted Tomato Jam and Goat Cheese Bruschetta with Balsamic Reduction

This is one of my all time favourite appetizers or hors d'ouevres or even as a great simple lunch. It is so good, because it relies on simple, highly flavourful ingredients that compliment each other very well. This is a particular favorite recipe when the summer tomatoes are at their best when we serve it often. Spouse, in particular, really loves these Bruschetta.


6 medium vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Toast small slices of baguette and warm the goat cheese in a 300 degree oven. (Do not try to warm goat cheese in the microwave.) You can spread the goat cheese on the toasted baguette and top with a little of the tomato jam or just present the jam, goat cheese and toasts separately on a serving platter or individual plates as an appetizer and let your guests assemble the Bruschetta themselves.

In a very small saucepan boil ¼ cup of balsamic vinegar until it reduces and begins to thicken to a syrupy consistency. Drizzle the balsamic reduction over the Bruschetta.

Lime Chicken Chimichangas with Lime Guacamole

Lime Chicken Chimichangas with Lime Guacamole

Here's a recipe that has been a family favorite at our house for years.

Makes 6

3 boneless skinless chicken breasts cut in strips
3 tbsp olive oil
2 cloves finely chopped garlic
1 small red onion, chopped
1 red pepper cut in thin strips
1 tsp cumin
1 tbsp chilli powder
Zest of one lime, finely grated
Juice of one lime
½ jalapeño pepper, finely minced (optional or adjust to taste)
Salt and pepper to season
8 ounces of Monterey Jack cheese, cut in 6 , four inch strips
6 large 10 inch flour tortillas
Canola oil for deep frying

Heat olive oil in a non-stick skillet over medium heat. Season chicken breast strips with salt and pepper and sauté for about 3 minutes along with the red onion and garlic. Increase the heat to medium high and the lime juice and zest, spices and chopped jalapeño. Sauté this until almost all of the juice has been reduced off , then set aside to cool a little.

Place the cheese strips in the center of the tortillas, add some red pepper strips and then the sautéed chicken mixture. Bring two opposite sides of the tortilla toward the center, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 325 degrees F in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with salsa, sour cream and Lime Guacamole.

Five Spice Chicken Fennel Egg Rolls with Orange Ginger Sauce

Five Spice Chicken Fennel Egg Rolls with Orange Ginger Sauce

Several years ago, I came up with this recipe, basically with ingredients that I had on hand at the time. I am not a fan of cabbage based egg rolls as I find them pretty bland but this recipe is full of bright flavors; bland they are not! I've served them many, many times since; most recently as an hor's d'ouevre when friends came for the evening a couple of weeks back and they were once again a big hit. The recipe for the Orange Ginger Sauce, which is a great complement to these eggrolls, follows this post.

1 package egg roll wrappers

Heat 3 tbsp olive oil in a large skillet

Add:

1 large boneless chicken breast, chopped into very small pieces
2 cloves minced garlic
When the chicken is cooked through add
1 tbsp grated fresh ginger root
½ bulb fennel, shredded
1 large carrot, grated
½ tsp freshly ground black pepper
1 ½ tsp Chinese five spice powder
½ tsp kosher salt
Sauté for an additional minute, then remove from heat and cool for about 20 minutes before tossing with
4 cups fresh bean sprouts

To fill your eggrolls, lay the wrapper flat and lightly brush the edges with water. Spoon some of the filling in the middle of the wrapper. Bring one edge of the wrapper over the filling so that it is about a centimetre from the opposite edge. Fold the remaining centimetre of the wrapper back over the other edge and pinch all the edges together well. Lay on a parchment lined cookie sheet until you have all the eggrolls stuffed and ready for the fryer.

Heat canola oil in a deep fryer to 325 degrees F and fry the eggrolls until golden brown. Remove from the oil and drain on a wire rack.

Serve with Orange Ginger Sauce.

Bourbon Barbeque Ribs

Bourbon Barbeque Ribs

One of my favorite things about the summer grilling season is enjoying a relaxing weekend afternoon in the summer sunshine right at home in our back garden sipping a few cool beverages while these amazing ribs slowly cook to perfection on the grill. Tender, juicy, a little spicy and with an oh-so-delicious slightly sweet sticky homemade barbeque sauce slathered on in multiple layers, these ribs make the end of a beautiful summer afternoon simply perfect.

Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.

• 1 tbsp garlic powder
• 1 tbsp dry mustard
• 1 tsp ground ginger
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp oregano
• 3 tbsp paprika (or smoked paprika)
• 1 tsp freshly ground nutmeg

For the Bourbon Barbeque Saucebegin my heating in a medium saucepan

• 3 tbsp olive oil

Add

• 6 cloves minced garlic
• 1 medium sized red onion, roughly chopped

Cook until the onions have softened stirring occasionally.

Add

• 1 cup plain tomato sauce
• ½ cup ketchup
• ½ cup apple cider vinegar
• ½ cup orange juice
• ½ cup bourbon whiskey (Use rye whiskey if you prefer or alternatively, apple juice)
• 1 cup brown sugar
• ½ cup honey
• 1 tbsp hot sauce
• 2 tbsp paprika (or smoked paprika)
• 1 tbsp oregano
• 1 tablespoon fresh grated ginger root
• 1 tsp freshly ground nutmeg

Simmer very slowly for about 1 ½ hours, stirring occasionally. Puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.

You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally. Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.

Grilled Corn, Roasted Red Pepper and Sausage Chili

Grilled Corn, Roasted Red Pepper and Sausage Chili

This is Spouse's twist on her standard chili recipe to take advantage of the sweet corn season. I have pictured it here with some tortilla chips and garnishes of cheddar, sour cream and lime guacamole. I think this one makes great dip for tortilla chips too. I might serve it that way at our next get together with friends.

Soak 1 to 1 ½ cups dry kidney beans overnight, depending on the amount of beans you prefer in your chili. You may use canned beans if you prefer.

In a large pot heat 3 tbsp olive oil.

Add
3 cloves minced garlic
1 medium red onion

Cook until the onions begin to soften.

Mix together

1 pound lean ground beef
1 pound Italian sausage meat

Add to the garlic and onions and cook to brown breaking the meat into small pieces.

Add

1 ½ cups tomato sauce
4 cups crushed tomatoes
2 roasted red peppers
3 ears of grilled corn, removed from cob
1 minced jalapeño pepper( optional)
3 heaping tbsp cumin
3 heaping tbsp chili powder

3 tablespoons molasses
Salt and pepper to season

Simmer very gently over low heat for 1 ½ to 2 hours stirring occasionally. Serve alone or with tortilla chips and garnishes of grated cheddar cheese, sour cream and lime guacamole.

Blackstrap Barbeque Braised Beef

Blackstrap Barbeque Braised Beef

The weather is not exactly cooperating for outdoor grilling here in St. John's these days, so this is one way of getting my barbeque fix. This is a beef pot roast that is braised in my own Blackstrap Barbeque Sauce and shown served on grilled slices of country loaf from Georgestown Bakery here in St. John's. It also serves well with mashed potatoes and roasted corn as a very flavorful supper meal.

The recipe for the BBQ sauce can be found here:
http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-sauce.html

• 3 lb beef pot roast, blade or cross rib cuts work well
• 3 cloves minced garlic
• 1 medium onion diced
• 4 tbsp canola oil
• 2 cups blackstrap barbeque sauce
• 1 ½ cups beef stock
• Salt and pepper to season

Heat the oil in a heavy bottomed skillet. Season the meat with salt and pepper and brown the pot roast on all sides in the skillet. Move the pot roast to a small roasting pan.

Add all the remaining ingredients to the skillet to deglaze the pan, then pour the braising liquid over the beef in the roasting pan. Cover and roast in a 325 degree F oven for 2-3 hours until the meat is fully cooked, tender and falls apart easily.

Coconut Shrimp With Orange Ginger Dijon Dipping Sauce or Lemon Pepper Mayonnaise

Coconut Shrimp With Orange Ginger Dijon Dipping Sauce or Lemon Pepper Mayonnaise

Coconut Shrimp is one of my favorites. I have a bunch of dipping sauces that I use for them including the two recipes provided. I serve them as a meal with salad or fries, as an appetizer/ hors d'ouevres with dipping sauce or even as a sandwich with sliced tomatoes, baby spinach and Lemon Pepper Mayo on the excellent Belgian bread from Georgestown Bakery around the corner.

• 2 lbs uncooked shrimp
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2 cups cold soda water or beer
• 2-3 cups medium or large cut unsweetened coconut

Combine dry ingredients except coconut. Add the egg and soda water and whisk together just until the liquid is incorporated. Lumps in the batter are not a problem.
Season the shrimp with salt and pepper on both sides. Dredge the shrimp in plain flour to help the batter stick. Dip the shrimp into the batter and then into the coconut, toss to coat completely. Carefully drop them into canola oil filled deep fryer that has been preheated to 325 degrees F. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the shrimp in more than one batch at a time, hold them in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried pieces to prevent the shrimp from getting soggy.

Orange Ginger Dijon Dipping Sauce

• ½ cup orange marmalade
• 1 tsp freshly grated ginger root
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice

Bring all ingredients to a gentle boil for only a minute or two until well combined. Puree until smooth.

Lemon Pepper Mayonnaise

Makes about 2 cups

In a blender or food processor combine until thick and pale in color

• 2 large or extra large egg yolks
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 tsp coarsely ground black pepper
• 1 tbsp lemon zest

Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.

• ½ cup extra virgin olive oil
• ½ cup sunflower oil
• Juice of one lemon