Oven Baked Kickin’ Chicken Wings

Print Recipe
Oven Baked Kickin' Chicken Wings
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree, Platter
Cuisine American
Servings
Ingredients
  • 1 kg chicken wings
  • 2 tbs vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs Butter
  • Ranch dressing carrot and celery sticks to serve
Course Entree, Platter
Cuisine American
Servings
Ingredients
  • 1 kg chicken wings
  • 2 tbs vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs Butter
  • Ranch dressing carrot and celery sticks to serve
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  2. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  3. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
  4. Serve with ranch dressing, carrots and celery
Share this Recipe

Grilled Chicken Tacos W. Pineapple Salsa

Print Recipe
Grilled Chicken Tacos W. Pineapple Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Tacos
Ingredients
Chicken
  • 700 g chicken breast
  • 8 Tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil
Pineapple Salsa
  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped
Servings
Tacos
Ingredients
Chicken
  • 700 g chicken breast
  • 8 Tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil
Pineapple Salsa
  • 1 cup fresh pineapple grilled and cut into chunks
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  2. Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  3. Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  4. Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  5. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  6. Heat a large nonstick fry pan over medium-high heat.
  7. Add chicken to the hot pan, cook for 5 minutes without moving.
  8. Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  9. Heat tortillas in a pan to warm.
  10. Thinly slice chicken lengthwise into long strips.
  11. Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.
Share this Recipe

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

Print Recipe
Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Servings
Ingredients
  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt & pepper
  • Fresh parsley chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 190c.
  2. Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  3. Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  4. In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  5. Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  6. Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  7. Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  8. Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  9. Serve with roasted sweet potato and green salad
Share this Recipe

Drumstick Cacciatore

Print Recipe
Drumstick Cacciatore
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.
Share this Recipe

Crispy-Skin Chicken Breast W. White Wine Sauce

Print Recipe
Crispy-Skin Chicken Breast W. White Wine Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 4 skin-on chicken breasts
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 6 cloves medium garlic3 peeled and smashed 3 minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried Rosemary crushed
  • 2 tablespoons canola oil
  • 1 cup dry white wine
  • 3 tablespoons to 4unsalted butter chilled
Course Main Dish
Servings
Ingredients
  • 4 skin-on chicken breasts
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup olive oil
  • 6 cloves medium garlic3 peeled and smashed 3 minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried Rosemary crushed
  • 2 tablespoons canola oil
  • 1 cup dry white wine
  • 3 tablespoons to 4unsalted butter chilled
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the chicken all over with salt and pepper. In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary. Add the chicken and rub the marinade all over to coat each breast. Seal the bag and refrigerate for at least 2 hours or as long as overnight.
  2. Remove the chicken breasts from the bag, letting the excess marinade drip off. Transfer the chicken to a plate and set aside. Place a large cast-iron or other heavy frying pan over medium-high heat. Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if they’re nestig.
  3. When the first pan is very hot, add the canola oil. When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Cover with a piece of aluminium foil that just covers the breasts. Place the second frying pan on top of the foil covering the chicken breasts.
  4. Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes. Remove the pan and foil, turn the chicken halves over, and continue to cook for about 5 minutes longer or until cooked through. Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
  5. Return the frying pan to the stovetop over medium-high heat. Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for about 4 minutes. Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky. Transfer the chicken to warmed serving plates and spoon over the sauce.
  6. Serve with braised carrots and steamed seasonal greens.
Share this Recipe

Thai-Style Satay Drumsticks

Print Recipe
Thai-Style Satay Drumsticks
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
Course Main Dish, Platter
Cuisine Asian
Servings
Ingredients
  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
  2. Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
  3. Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the coriander leaves and serve with the lime wedges and remaining peanut sauce on the side.
Share this Recipe

Baked Coconut Chicken Tenders with Mango Mustard Sauce

Print Recipe
Baked Coconut Chicken Tenders with Mango Mustard Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
Servings
as a main
Ingredients
Chicken
  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt
Coating
  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp sriracha
  • tsp ½chili flakes
  • salt to taste
sauce
  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • salt to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  3. Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
  4. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  5. Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
  6. Serve these baked coconut chicken tenders with mango mustard dipping sauce.
Share this Recipe

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

Print Recipe
CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
  2. Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
  3. Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
  4. Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
  5. Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
  6. Remove the chicken to a clean plate to rest, and start with the pan sauce.
  7. Place the pan the chicken was in onto the stove top and heat over medium high heat.
  8. Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
  9. Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
  10. Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
  11. Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
Share this Recipe

Aloha Grilled Pineapple Chicken – Your go to Summer Recipe! 🍍☀️🍍☀️

Print Recipe
Aloha Grilled Pineapple Chicken - Your go to Summer Recipe! 🍍☀️🍍☀️
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entree, Main Dish
Servings
Ingredients
  • 1 cup unsweetened pineapple juice
  • 3/4 cup tomato ketchup
  • 1/2 cup. low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tbsp finely grated ginger
  • 500 g boneless skinless chicken breasts
  • 1 tsp vegetable oil plus more for grill
  • 1 pineapple sliced into rings & halved
  • Thinly sliced green onions for garnish
Course Entree, Main Dish
Servings
Ingredients
  • 1 cup unsweetened pineapple juice
  • 3/4 cup tomato ketchup
  • 1/2 cup. low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tbsp finely grated ginger
  • 500 g boneless skinless chicken breasts
  • 1 tsp vegetable oil plus more for grill
  • 1 pineapple sliced into rings & halved
  • Thinly sliced green onions for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger until combined.
  2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours and up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, 8 minutes per side.
  4. Toss pineapple with oil and grill until charred, 2 minutes per side.
  5. Garnish chicken and pineapple with green onions before serving.
Share this Recipe

Orange & Rosemary Glazed Chicken Thighs

Print Recipe
Orange & Rosemary Glazed Chicken Thighs
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
  2. Marinate chicken pieces in the mixture for half a day or overnight.
  3. Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 - 20 more minutes or until chicken is brown.
  4. Baste chicken with leftover marinade from time to time.
  5. Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
  6. Serve with brown rice.
Share this Recipe