Main Dish/Casserole Archives - Page 10 of 74 - Garden Seeds and Honey Bees

Chicken Hot Wing Drumetts

*4 pounds Chicken Wing Drumetts

*1/2 cup Lime Soda

*1/8 teaspoon Kosher Salt or to taste

*1/8 teaspoon Freshly Ground Pepper or to taste

*Red Pepper Flakes, optional to taste

*1/4 to 1/2 cup Frank’s Hot Sauce or Favorite Hot Sauce

*1/4 cup Molasses

*1/4 cup Low Sodium Soy Sauce

*1 tablespoon Brown Sugar

*1 teaspoon Finely Chopped Fresh Ginger

*1 tablespoon Bottled Minced Garlic

*2 tablespoons Dried Minced Onion Flakes

Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.

In a small bowl whisk together the: Hot sauce, molasses, soy sauce, brown sugar, ginger, garlic and onion flakes. Put half of the mixture on the chicken and save the rest for basting chicken.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up).

Baste/brush the chicken wings with some of the reserved sauce and bake in a pre-heated 425* F. oven for 8-10 minutes. Then remove the wings from the oven and baste again with the sauce and bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve. Note: If you choose to keep the wings warm in the crock pot make sure to remove any remaining liquid before adding the sticky chicken wings back to the crock pot. Then add any remaining basting sauce to wings in crock pot and set on warm.

Enjoy!

Lindy

Roasted Red Peppers Sweet and Sour Chicken Bowls and Kabobs

*Chicken Tenders, cubed and grilled or cooked (see below)

*Grilled Pineapple, I grilled them on a hot grill pan on medium low-heat

*Grilled Red Peppers, I grilled them on a hot grill pan on medium low-heat

*Baby Carrots, cooked for chicken bowls

*Green Onions, garnish

*Wood Skewers, Soaked in water for 20 minutes before grilling (for kabobs)

Frozen Chicken Instructions :

Cook the Chicken Tenders seasoned with season salt, and red pepper flakes on medium heat, in a Cast Iron pan or this time I used a Stainless Steel frying pan with lid because my chicken was frozen adding 2-3 tablespoons Olive Oil. (Cook chicken with lid on in the frying pan, cook the chicken until it is no longer pink inside or until the internal temperature is 165*F.)

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After Chicken is cooked and browned cut into strips/chunks with scissors and then deglaze the pan.

Note: Allow the chicken to continue to cook, only if browning of the chicken has not occurred, then with the lid off cook until browning occurs deglaze the pan with 1/4 cup water, turn off heat. Set aside.

Sweet & Sour Sauce

*Pineapple Juice, from the canned pineapple tidbits
*8 tablespoons cold Water
*1/2 cup Cornstarch
*1/4 cup White Vinegar
*1/3 cup Granulated Sugar
*1/2 cup Brown Sugar

Combine in a stock pot the cornstarch and water and then add the remaining sauce ingredients. Cook in stock pot on medium heat stirring constantly until sauce thickens, adding more cornstarch if needed. Then add the above chicken, pineapple, and vegetables to this sauce. Keep warm until ready to serve over cooked rice.

For kabobs make the sweet and sour sauce, and drizzle over kabobs or use as dip.

Kabobs Option:

Assemble kabobs with a cooked browned chicken chunk, grilled pineapple, grilled red pepper, cooked browned chicken chunk, grilled pineapple, grilled red pepper and end with cooked browned chicken chunk. Repeat until all kobabs are made. You can grill them again for a 1 to 2 minutes on a inside grill pan or outside on a grill for more grill marks and warming, this is optional.

6 Servings.

Roasted Red Peppers Sweet and Sour Chicken Bowls