Siracha Honey Hot Wings

We like food that makes us lick our fingers. Right?  Most of us love a good hot wing. Whether savory, fiery or sweet n spicy, they are always delicious. I am a big fan of Siracha hot sauce and use it as a condiment and an ingredient I use to flavor many of my favorite dishes like my infamous sweet n spicy shrimp tacos.

 Siracha adds that perfect balance of sweet and heat for hot wings and they are flavorful without being over powering. These delectable wings were  improvised in my kitchen like most of my recipes, so you can tweak the ratio of ingredients to your liking.  I often add other ingredients to increase the dimension of flavor to this sauce and it is a great blueprint to add your own personal touches.

 I have many flavor combinations that start off with this simple base of honey and Siracha. You can roast your wings in the over at high eat or throw them on the grill to add a nice smoky flavor.

Start with fresh chicken wings that you have thoroughly rinsed clean.

Get all of your seasonings ready

Add a generous squeeze of fresh lime, and season with garlic powder and Himalayan sea salt 

 

 

The finished product is fingerlickin good, so go ahead..I won't tell anyone and if you lick the plate, It'll be our little secret:-)

Ingredients

 

1 lime

Himalayan sea salt

garlic powder

1/3 cup Siracha

1/3 cup honey

1-2 teaspoons soy sauce

 

Directions:  Squeeze lime juice all over the wings and then sprinkle with sea salt and garlic powder. Let your wings marinate for about 30 minutes to an hour.

 

Combine the Siracha, honey and soy sauce

Oil your grilling rack and then light your grill and let it preheat for 5 minutes. Grill wings 20-30 minutes until skin is crispy and slightly charred. Brush wings with sauce and return to grill for a couple of minutes. Remove wings and brush with more sauce.

 

 Bon Appetit!

 

 

 

Sweet Spicy MotherCLUCKERS

These sweet and spicy chicken slices are mother-clucking good! They are the perfect sandwich to serve at your next party, get together or gathering of friends. The chicken is cooked in the crock pot and is sweet and savory. The pickled onions at great texture and the Serrano peppers really bring the heat. Remove the seeds and you will have a nice hint of heat that does not incinerate your taste buds, but if you like it HOT, leave the seeds in the pepper.

You can prepare the pickled onions the day before or start them in the morning and then you can let your chicken cook in the crockpot while you relax or go run a few errands. 

If you have never had pickled onions, they are absolutely delicious on sandwiches, tacos, as a topping on your favorite meat and poultry dishes and pretty tasty on salads. They are pretty flavorful on just about anything.

These peppers really add that extra something to these sliders

Sweet Hawaiian Rolls balance the flavors perfectly, but these are also great on toasted dinner rolls, baguettes or torta rolls. The bread you use is only limited to your imagination.

You can assemble these sliders and serve on a platter, or leave the fixings out and let your guests build their own.

Whether you like a little heat...

or a lot

These  sliders hit the spot. Just one bite and you will say in your most incorrect english: "commere you sweet spicy muthaclucka"

Ingredients

1 Package of Hawaiian Dinner Rolls

1 red onion

1/2 cup Apple Cider Vinegar 

1 cup water

1 tablespoon sugar

1 1/2 teaspoons Kosher salt

1 Serrano Pepper

Sweet n Spicy Pulled Barbecue Chicken (recipe below)

For Sweet n Spicy Pulled Barbecue Chicken 

6 Boneless skinless chicken breasts

1 12 ounce bottle barbecue sauce

1/2 cup Italian Salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire Sauce

1/4 teaspoon red pepper flakes
1 Tablespoon Siracha

Directions:

Place chicken in crock pot. combine the remaining ingredients and pour over the chicken. Cook on high for three hours. Take a fork and shred the chicken, reduce heat to low and cook for one more hour.

For Pickled Onions

1 red onion thinly sliced

1/2 cup apple cider vinegar

1 cup warm water

1 tablespoon sugar

1 1/2 teaspoons kosher salt 

Directions:

Whisk together vinegar, water, sugar and salt until well combined and sugar is dissolved.  Place sliced onions in a jar and pour the liquid on top and let sit for 1 hour in covered jar. The flavors are better if you put in refrigerator and wait one day. These will keep for a few weeks in your refrigerator.

To assemble sliders:

Slice rolls in half, top with a generous serving of the chicken, top with pickled onions and sliced de-seeded peppers. 

Servings: 16 sliders or  six regular size servings

Bon Appetit!

Southern Baked Beans

 Baked beans, potato salad and barbecue are a big part of summer. I love baked beans and my mother makes some of the best baked beans ever. I have adapted her recipe by adding a few of my own personal touches. These are great with barbecue and a great side to have with a burger hot off the grill:-) 

I have tried making baked beans with all sorts of variations and although traditional baked beans are made with navy beans, my mother has always used Van de Camps pork and beans in the can along with fresh bell pepper, onion and embellishments that make them quite tasty. The prep is easy and after 45 minutes to an hour, you have a great side dish:-)

Maple glazed Bacon with smoked paprika is used as a garnish and a topping

I use a baking dish most of the time, but a cast iron skillet is a great way to cook these. If these bacon slices look small it's because they were so good, I ate half of them. Don't judge.

Ingredients

2 slices Bacon

1/2 onion chopped

1/2 cup chopped Bell Pepper

2 15 ounce cans  Pork and Beans

1/2 cup packed brown sugar

1/2 cup barbecue sauce

1 tablespoon prepared mustard

1 teaspoon Worcestershire Sauce

2 tablespoons real maple syrup

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350.  Fry bacon in large frying pan until partially cooked. Remove bacon and drain on paper towels. Add onion and peppers and saute until onions are translucent. About 2 minutes. Add pork and beans, brown sugar, barbecue sauce, mustard and Worcestershire Sauce.

Pour beans into a greased casserole dish. Mix syrup, paprika and cayenne together in a small bowl. Place baked beans in oven for 20 minutes. Brush Bacon with maple mixture. Lay on top of beans for last 25 minutes of cooking. This is done when the beans are nice and bubbly and the bacon is cooked all the way through. This makes 10 servings and can the recipe can be doubled.

Bon Appetit!