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It all started with a glaze I put together for some pork chops the other day. I got to thinking...this would be great as a wing sauce. I actually ended up combining the glaze along with my favorite bbq sauce and it was a smash hit.
I usually bake my chicken wings but I was feeling "saucey" pun intended lol and decided to break out the fryer this time. What a difference it made! That little crunch made a big difference and they actually seemed less greasy than when I baked them. I will go over the ingredients used below and hopefully inspire you to try them at home yourself. I definitely preferred these wings over any I have tried in a restaurant so far.
Pictured above are the ingredients I used for these wings. I guess I will call it a little bit of a sweet asian bbqish blend. In addition to the ingredients I also had on hand a metal mixing bowl, spice grinder and fryer.
Ingredients used: ( You can adjust these to your personal taste by adding or subtracting as you go. Just taste it along the way)
3 tbs. Honey
1 tbs. soy sauce
1 cup Sweet Baby Rays honey bbq sauce if you can't find locally, it's Available here
2 tbs butter (not spread)
1 tsp red pepper flakes (adjust as needed)
1 tsp Chinese five spices
Flour for dredging
1 package of wings
The first thing I did was grind the red pepper flakes and asian spice blend in a coffee grinder which I have reserved for spices only. If you don't have this you can either mash it together in a mortar and pestal or even mallet grind it really good in a plastic bag.
In large microwaveable bowl I mixed the honey, soy and spices together well and then added the bbq sauce along with the butter. Set aside until first batch of wings are ready.
Get your oil up to 375 degrees. While it's heating up, go ahead and put some flour in a bowl about a cup or so to start. Pat wings dry on paper towels and then coat in flour, tapping off any excess. Once oil has come to temp place in fryer or fryer basket making sure not to overcrowd it. Fry about 4-5 min. each side or until golden brown. I usually take one out to test to make sure it's enough time. Once done, take wings out and place on paper towels to drain a couple of minutes. Put your sauce in the microwave to warm it up then stir well to combine butter.
Transfer the drained wings into a clean mixing bowl. I used a metal one that tosses well. Pour a little of the warm sauce over the wings and toss them around in it till coated well. I usually reheated my sauce a little for each batch so it tossed easily in the bowl. Just a little tip. Repeat for batches of wings left and enjoy!. Oh I forgot to add napkins to the ingredient list!! :)
I recently took a trip down to Marble Falls to meet with a good friend to catch up over some lunch at the Bluebonnet Cafe. We realized we should have left abit more room for that pie when it arrived at our table. We each picked a flavor from their selection and shared. I ordered the banana cream pie pictured right and she ordered the coconut meringue. WOW! do see how tall that meringue is??
These pies were truely amazing and I can honestly say the best I've had yet. We both agreed the banana won out on the taste test. Delicious! So if you are ever in that area in Texas I definitely recommend you stop in at least for some of that wonderful pie. -CC
Thank you to Itkupilli and her super helpful blog post on changing a minima 2 column template into 3. This post made it a cinch to change and also introduced me to backgrounds. Simply fantastic! I look forward to working more on the new template shortly and improving the blog as I go along. PS. There is abit of a blogger error occuring when I try to change some of the page element colors so please bear with me until there is a fix.-Curvy Cook
Yes, behold....it's a healthy burger! I made this delight the other day and it was incredibly yummy. I don't eat much red meat so you will find variations of the norm here. This burger was made using ground chicken breast. Ground chicken is widely available in most supermarkets and is a great substitute for ground beef in most recipes.
Ingredients:
1 lb. Ground chicken breast
1/4 cup finely chopped onion - add or subtract to your liking
2 tbs. worchestshire sauce -can adjust to your liking also
1/2 tsp. kosher salt or sea salt
1/2 tsp ground black pepper
2 tsp Onion powder
1 hamburger bun (whole wheat is pictured and I grilled it)
*optional -finely shredded cheddar cheese (melted on top)
assorted burger fixings ie ketchup, mustard, mayo, dill pickle slices, onion, tomatoes
Directions: Combine the mixture thoroughly. Yes, this means get your hands messy, so if you wear rings, off they come. It really is the best way. Form the mixture into flat patties as large as you want them. I find the flatter ones cook more evenly and faster. Poultry must be cooked through ie no pink in the middle. Heat a pan up with about a tablespoon of vegetable oil and add the patties when pan is heated. Flip once after a couple of minutes and then add grated cheese if desired and cover pan with lid to melt cheese. The worchestshire should give the burger a little color as it caramelizes. Test center for doneness and serve up with your favorite burger fixings.
Welcome to The Curvy Cook blog. I look forward to sharing my love of cooking with you. I love discovering new flavors from old inspirations and hope to learn even more along the journey.
Pictured to the left are some goodies from a farmer's market trip. If you haven't been to one, I highly recommend you pay one a visit. The tomatoes were the best I've ever had. The ones from the store paled in comparison. These particular tomatoes were grown hydroponically and were extremely juicy and flavorful. I really believe that fresh ingredients make the best dishes and I hope this will inspire you to visit a market and prepare something new. If you are not familiar with market locations, Local Harvest is a great site with locations of multitudes of farmer's markets across the nation. -Curvy Cook
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