Honey Sriracha Wings

I found two recipes that sounded good, put them together, added my own spin and here’s what I ended up with;
Marinade:
  • 2½ pounds chicken wings
  • ½ cup soy sauce
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • ½ teaspoon pepper

Mix together the marinade ingredients in a sealable plastic bag and add the chicken wings.

Seal and place in the refrigerator to marinate overnight.

Sauce:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • ¼ cup Sriracha sauce
  • ¼ cup honey
  • 2 tablespoon soy sauce
  • 1 Tbsp ginger, minced
  • 1 tablespoon rice wine vinegar

Toss it all into a pot over medium heat.  Once it simmers, turn it down to low and stir it every now and then so it doesn’t burn.  When it’s thick, it’s done.

Naked wings.  Before the sauce.

Pour the sauce over cooked chicken wings.
Garnish with any or all of these groovy toppings;
  • toasted sesame seeds
  • green onions
  • Lime sections
  • Crushed Red Pepper Flakes

With the sauce.  All dressed and ready to serve with beer.

I made wings but you could do drumsticks if you want.
Confession; I thought of making these too late so I didn’t marinate them.  Also, I didn’t garnish them.  They were delicious, but I think marinating them would provide a depth of flavour that I missed out on.  As for garnish, well, if you came over with beer I’d make these and garnish them.  And serve you cupcakes for dessert.
Try them and let me know how you changed the recipe to suit your taste and how they turned out.
Enjoy!

 

Thai Fish Curry

I bought a bag of frozen fish fillets.  Not the breaded kind, just white fish loins.  (yes, they are actually called loins) They were on sale and it seemed like a good price and fish is healthy, right?  So I bought this package of fish and it hung out in my freezer.  I moved the package every time I reorganized the freezer to fit more rhubarb in there or to find the spinach.  I really didn’t know what I wanted to do with it.   Continue reading “Thai Fish Curry”

Enchiladas

Years ago I worked with Shelagh.  I think she was the first person I ever met who loved food and cooking as much as I.  We spent our breaks talking about new recipes and techniques.  We were foodies before the word foodie was even a word.  Continue reading “Enchiladas”

Cherry Cheesecake

I love me a no bake cheesecake with a cherry topping.  A quick search gives numerous recipes that call for Cool Whip and a can of cherry pie filling.  Um, no thanks.  I prefer real cream and it’s so easy to make cherry pie filling, there’s no reason to buy the canned stuff.   Continue reading “Cherry Cheesecake”

Puff!


This recipe came to me years ago as “Squash Puff”.  A delicious side dish made with pureed butternut squash.  Or acorn squash.  I’ve heard of a dish called turnip puff.  I bet you could use any cooked and pureed vegetable in this dish.  I wonder what it would be like with applesauce?  I see this as a good way to use up veggies in your fridge that may be on their last legs-steam, puree, puff. Continue reading “Puff!”