We LOVE Chicken Wings. We eat them with a lot of different sauces. We especially like leftover sauces. I like that they are so easy to make ahead and have on hand for a snack.
I developed this recipe because I wanted a healthier version that was not deep fried but still had a lot of that great crispiness I love about Chicken Wings.
I make a much more healthy version of chicken wings than what you normally see. Here is my recipe for Chicken Wings:
Prep of Chicken Wings
- Prepare any quantity of Chicken Wings by cuttung them at the joint to make sections.
- I remove the tip portion and save to make chicken stock at a later time.
- Get a large pot of water boiling on the stove. Needs to be enough water to cover the chicken wings.
- Once water is boiling, place chicken wing section in the water. Once water returns to a boil, cook for 10 minutes.
- Remove wings from water and place on a rack for a few minutes to let cool down and drip dry.
- Place rack with wings on it, into the freezer to flash freeze
- Once wings are frozen, remove from rack and store in ziplock bag.
To Cook Chicken Wings
- Place the desired quanitity of chicken wings on a foil covered pan.
- Spray liberally with cooking spray
- Cook for 10-15 minutes in a 450 degree oven (I like my toaster oven too). You may flip them over after about 6 minutes so they more evenly get crispy.
- When through, coat with favorite sauce. I don't cook them with the sauce on them because the sauce tends to burn before the chicken is crisped in the oven.
- ENJOY!
Here are a couple of our favorite toppings.
Sesame Maple Glaze
To every 1/2 cup of Pure Maple syrup (Not imitation) add 1 tsp of toasted sesame oil.
Sweet Hot Glaze
To every 1 cup of Tobasco Sauce (Franks Red Hot is Fab for this), add 1/2 cup brown sugar.
Heat in the microwave until brown sugar is melted.
Honey Peach BBQ Sauce
1 cup favorite BBQ sauce
1/4 cup Jam (Peach, Apricot or Orange Marmelade)
2 TBL Honey or Brown Sugar
Heat in microwave until warm. Stir until well blended.
OK, it is NOT a secret that I love to cook. As a busy working mom, I have spent the last 12 years trying to figure out how to feed my family easily. It is not that I don't like ot cook after a long day at the office...I just am pushed for time.
The first thing I came up with to try and help me out, was I made a complete list of everything I could make. It had complex meals like Prime Rib to simple meals like Peanut Butter and Jelly Sandwiches. I kept this posted on my fridge and would add items to it. Periodically, I would retype it. It really helped me with the decision of WHAT TO MAKE FOR DINNER! I will dig the list out and post it later.
In writing up this list, I discovered there are 5 basic catagories my main dishes fall into, American, Oriental, Mexican, Italian and Ethnic. I will be labeling my posts with these same catagories.
I have lost a few recipes in my life. This is always a tragic loss for me. I hate finding a really good recipe only to have lost the scrap of paper it is written on. I have a basic cookbook that I have used since I was 9 years old. The Betty Crocker Cookbook.
For years, when I find a new recipe that I love, I simply write it in the margin of the cookbook. I also add an index entry in the back of the book. My Cookbook is in a binder. I have also added additional sheets of paper to the section I am adding a recipe to. Guess what? I have never lost a recipe since going to this method to keeping my recipes in one place.
Of course, I do have many recipes on my computer. I back them up periodically and send them to a special email account I have for storage. I have this email account strictly for storage. It is NOT my normal email address.
Well off to work for today. Have a good one.
Chat later...
This is a family favorite. My mom growing up had a few special recipes she would make every year or two when we had company over. This was one of them.
Here is my recipe for Sweet and Sour. We like this on Meatballs, Chicken and Pork. I don't bread and deep fry the chicken or pork. I just sautee the meat and add it back to the sauce to warm it up. I feel it is much healthier this way.
I serve this with lots of rice and a salad. There are also quite a few veggies in it. If you wanted to make it vegetarian, I would add more carrots and skip the meat. When I do meal assembly with my friends, this is always a huge hit!
Sweet and Sour Anything!
1-2 pounds of meat (Pork, Chicken, Meatballs)
1 can Pineapple tidbits or crushed in juice
1 cup pineapple juice
1/2 cup water
3/4 cup brown sugar
3/4 cup vinegar (any variety)
1 tsp salt
1 TBL soy sauce
1 TBL chopped garlic or 1 tsp powdered garlic
1-2 cups baby carrots cut in half on the diagonal
1 small onion cut into eigths (cut in half and then quartered)
- Prepare and cook meat thoroughly. You can use bone in or boneless meat.
- Remove meat from pan.
- Combine remaining ingredients in pan.
- Bring to a boil.
- In a separate container stir together 1/2 cup water with 1/4 cup cornstarch.
- Add to boiling mixture and stir well.
- Add 1 medium bell pepper cut in chunks and the cooked meat.
- Bring mixture back to a boil.
- Serve with lots of rice!
I also make this in a crockpot. I simply dump everything, except for the 1/2 cup of water and cornstarch) on top of raw meat in a crockpot. I set it on high for 4-5 hours or low for 7-8 hours. I add the cornstarch/water mixture the last hour.
The meatballs need to be done a little differently if you are doing the crockpot version as they breakdown cooking all day. So if you want meatballs, add a few hours before you are ready to eat. The meatballs must be precooked. My son will add the meatballs when he comes home from school in the afternoon. I cheat and buy the cocktail meatballs (5/8
oz) at Sams Club (6# for $9...and no mess!)
This is what we are eating today. I can hardly wait!
Chat later...
I love to teach women how to can. I feel that canning is becoming a lost art.
I read the "Little House on the Prarie" Books as a young girl. They changed me forever. I always loved the description of "House in the Big Woods" at harvest time. The rich description of filling the pantry, even killing the pig. It made me want to eat a roasted pig's tail and play with a balloon made of a pigs bladder. I did try head cheese once and will pass on eating that again.
Pressure canning especially seems to scare a lot of women. I remember the first time I pressure canned. I did green beans from my garden. I added 1 tbl of lemon juice to each quart hoping to make it acidic enough that if I did the pressure canning wrong, the acid would save my family. They came out perfectly. AND, I can not process green beans without the addition of lemon juice...it adds a brightness to the beans. You can't tell they have lemon in there, you just know something is special about them. This from a woman who HATES pickles unless they are bread and butter pickles.
I think that teaching someone to make a soup in a jar is an easy process. I like to layer the ingredients in my jars and then pour hot liquid over the contents. This way all of the jars are evenly filled...one jar does not have more meat/veggies than another one. Also by layering the jars, you wind up making exactly the number you want to...I usually do this in batches of 7 jars since that is how many fit in my pressure canner.
I have found that I need to precook the veggies if they are the kind that will reduce a lot during cooking, like cabbage and onions. I also have found that if I add a little meat base ot the cooking process of these veggies, they taste a lot better. Cabbage tends to be a little bitter. However, if you precook it with the chicken base, it is very rich and buttery and does not get bitter when you pressure can it.
Here are the directions for pints. If you want quarts, just double the recipe!
One note about the meat...if you want the meat to fall apart to shreds, use raw meat. If you want it to stay in chunks, sear it first. The searing makes the meat stay together. A little trick I learned. My family like seeing the chunks so I always sear my meat first.
In each pint add:
1 cup pork chunks (or boneless, skinless chicken chunks)
1/4 cup chopped green chilis or a couple of whole ones
1/4 cup diced tomatoes or a couple of whole ones
1 tsp garlic powder
1/4 tsp salt
1/2 tsp oregano
1/4 cup finely diced raw onion
1/2 tsp chicken base (NOT Boullion, I buy Tone's Chicken Base at Sams)
1/2 tsp chili powder
You can also add more chilis (habeneros or jalapenos) to increase the heat. Soup is always a really forgiving recipe.
Fill jar with boiling water. I just pour it in from my tea kettle. Wipe rims and place clean lids on tightening the bands by hand to just tight.
Process according to your altitude for meat. 75 minutes for pints, 90 minutes for quarts.
One note here...start your canner on medium heat instead of high. If you bring it up too quick to high heat, you could possibly loose a lot of liquid from your jars. It is still fine, as long as the jars seal...it just looks bad. Remember to let the steam escape for 10 minutes before putting the weight on. You start timing when the weight is put on.
ALTITUDE CHART FOR CANNING MEAT DIAL GAUGE CANNER (this is from the Presto website)
Pints and Quarts WEIGHTED GAUGE CANNER
Pints Quarts
1,001 – 2,000 ft. 11 lbs. 15 lbs.
2,001 – 4,000 ft. 12 lbs. 15 lbs.
4,001 – 6,000 ft. 13 lbs. 15 lbs.
6,001 – 8,000 ft. 14 lbs. 15 lbs.
When the time is up, simply turn off the heat and wait to remove the weight until the canner has come to zero pressure on its own. Removing the weight too soon will also result in excess loss of liquid from the jars.
WHEN READY TO SERVE...add a couple of TBL of either Wondra Flour or Cornstarch to thicken. Bring to a boil...ENJOY!
This is really good to smother bean burritos with. Just fill a flour tortilla with refried beans and smother with chili verde and some fresh chopped onions. Some people will add cheese and sour cream. Gringos! LOL
I also love it over eggs for breakfast along with rice and beans and tortillas.
chat later,
Kathy
Better Than Anything Dessert
First layer:
1 cup flour
1 cup chopped nuts (pecans or walnuts)
1 stick butter or margerine
Mix well.
Press in a 9 x 13 baking dish.
Bake at 350 for 15 to 20 minutes.
Let cool.
Second layer:
Mix well
Spread on COOLED first layer.
1 8oz pkg cream cheese
1 cup cool whip
1/2 cup powdered sugar
(You may need to increase up to one cup depending on the flavor of pudding)
Third layer:
Blend milk and pudding mix.
Spread on top of second layer.
2 - 3oz packages on instant pudding
3 cups milk
Top with cool whip and other great toppings like nuts, grated chocolate, lemon zest.
You can use about any flavor of pudding. Chocolate and Butterscotch are my families favorites.
You can use home made from scratch pudding instead of the instant pudding too.
Hello everyone...or no one...lol
My name is Kathy Cushman. I love to cook...period. If I had my way I woudl simply spend my days cooking all day every day. I have never found anything I did not love to cook.
I am very active in a lot of food forums. I kind of get frustrated with these forums though. People post recipes they have never made. A lot of the recipes simply don't even make sense.
I get a lot of emails asking me questions privately. I am happy to answer and food questions. I love to cook from scratch but also cheat and doctor up boxed things too.
I have decided to start this blog and answer questions people have. It should be easy to find the answers if I have answered it previously or ask me a question.
I worked 25 years doing every job imanginable in an office, from full charge bookkeeper, to Business Manager to Sales. My last jobs involve Internet Marketing Sales. I went to school for Software Development, Technical Sales and Telecommunications...I know...kind of a geek!
Here are the food topics I adore:
Freezer Meals / OAMC (Once a month cooking) / Meal Assembly / Batch Cooking
Food Storage
Pantry Challenge
Canning
Dehydrating
Gardening
and probably a little bit more...lol
I am in the process of trying to open a small restaurant somewhere in Northern Utah. Either in the Kaysville or Ogden, UT area or, since I am crazy...BOTH!
I made up the name MealsaGoGo when I was working full time and got involved in Meal Assembly. I thought it was a neat name for a meal business. So it goes!
It it my desire to post a few recipes each week. I have over 100 recipes that I have developed into freezer recipes. I used to have a meal assembly group that would come to my house every two months. It just got to be too much. The last big group was 18 people and we assembled 450 meals in 4 hours. I do all the shopping and prep and it just got to be too much. I learned a lot from the group.
So here goes...come along for the ride...it is always interesting with me!
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