Cooking Archives - Page 170 of 565 - Garden Seeds and Honey Bees

Sweet Spicy Chicken Wing Drumetts

*4 pounds Chicken Wing Drumetts

*1/2 cup Lime Soda

*Kosher Salt and Freshly Ground Pepper

*Red Pepper Flakes, optional to taste

*1 cup Apricot Jam

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

*1/4 cup Red Wine Vinegar

*6 Cloves Garlic, pressed or minced

*1/4 cup Brown Sugar, for roasting

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 apricot jam, hot sauce, vinegar and garlic. 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 sprinkle with brown sugar, 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 brown sugar 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

White Samoa Bites

Makes 30 using 1 tablespoon scoop

*1 (11 ounce) Bag Caramel, unwrapped (Kraft)

*2 tablespoons Milk

*2 cups Unsweetened Shredded Coconut

*Mini Vanilla Wafers, 30 or more

*1 to 1 and 1/2 cups White Melting Wafers, Ghirardelli

*Disposable Plastic Food Gloves, for easy forming into balls

*5 to 6 Fun Size Butterfingers, roughly crushed

*Silpat or Wax Paper lined 1/2 baking sheet

Melt caramel squares in the with milk in a glass bowl over sauce pan filled with 2 inches of water or just make sure the water doesn’t touch the bottom of the bowl aka double boiler, on medium low heat just until melted.

Add to the melted caramel the coconut and stir to combine, remove from heat and allow to cool slightly. Then wear food safe gloves for scooping out a tablespoon of the mixture at a time and making sure to smooth out the tops of the scooped half circle and place on top of a mini vanilla wafer. Repeat until all the caramel coconut mixture is used.

Refrigerate for about 15 to 20 minutes. Then remove them from fridge and dip in white chocolate using the same method as the caramel except place White Chocolate Wafers Only Into the double boiler and just until melted, remove from heat and dip the caramel coconut bites. I like to set the bite on a fork and dip bite into white chocolate and then tap the fork on bowl and scrap off excess white chocolate on the rim of the bowl removing any excess white chocolate and slide/place on a half baking sheet lined with Silpat aka baking mat or use wax paper. Refrigerate for about 15 minutes or until set. Remove and allow them to set, serve immediately or store in an airtight container for a few days.