Chicken wings are one of the most popular appetizers we have around. there is so many different ways to prepare them. These Honey-Soy Chicken Wings are a perfect balance of sweet and the little bit of heat from the chili sauce makes it so you cant just have one. The preparation is only a few minutes and the oven baking keeps them healthier by not frying but still packed with flavor.
In a bowl, combine all of the ingredients besides the chicken, mix until well combined.
Place the chicken into a gallon size re-sealable bag and pour the marinate into the bag. Seal the bag with as much air removed as possible and shake to cover the chicken.
Refrigerate for 1 hour. Preheat the oven to 475F, place the chicken on a foil lined sheet pan, pour remaining marinate on top of the chicken. Bake for 25minutes and fully cooked, turning the chicken 2-3 times throughout the cooking.
Homemade pot stickers are extremely easy to make and can be fun for the whole family to make, and with this recipe makes about 4 dozen which you will need the extra help. The flavor of these Korean style beef pot stickers will make you stay away from the easy store bought ones you kind in you local. Plus all of the ingredients are easy to find in any grocery store.
The first thing you want to do is combine the ground beef, onion, shredded carrots, garlic, soy sauce, sesame oil, honey and chili paste. Mix until you a mixture that is well combined.
Place about a teaspoon of filling into the center the wrapper. Dab your finger in the egg and drag it across two edges of the wrapper. fold over and press to seal. The wrappers should be full but not leaking out.
Place a large skillet over medium-high heat and or vegetable oil. When the oil is hot add the prepared pot stickers and fry both sides until brown. Once they're cooked on both sides, add 1/4 cup of water and cover over and reduce heat to medium-low. Steam for about 3-5 minutes.
For the dipping sauce, add the rice wine vinegar, soy sauce and chili paste in a bowl and mix until combine.
Check out a video for a wanton roll up that uses a similar recipe for an additional appetizer.
A nice change from the usual pasta and potato based picnic salads is this delicious chilled asian wild rice salad. this a great recipe to use up leftover rice from your dinner you might have and it has majority ingredients that most homes have already in the pantry. I has a a great balance the the soy sauce and brown sugar build off each other. This recipe increases the flavor the colder the salad gets so i recommend at least 3 hours in the refrigerator before serving.
The first thing is to cook the rice according to the packaging. you are wanting to have about 2 cups of cooked rice for each rice for this recipe. I have found if you are in a huge time crunch with both the cooking and refrigerating time, you can use those single serve packaging of cooked rice and the recipe does actually turn out pretty well also.
The next thing is you want to cut all of the ingredients that will be going into the salad. I like to cut everything a little different just got different textures for the whole mouth feel. I like to keep it simple with the carrots, water chestnuts and green onions, you can for sure change and add more to the salad.
Add the mayonnaise, brown sugar, soy sauce and the ground ginger in a large bowl. Mix until you get a smooth dressing for the salad.
Add the cooled rices and vegetables to the large bowl and mix until all of the rice is coated and refrigerate the salad for about 3 hours for full flavor.
Check the flavor before serving and salt if needed, a lot of different soy sauces have different sodium contents so the salt content in the salt will vary quite a bit.
Here is a great and easy recipe, In all seriousness this recipe can be made in the time the jasmine rice takes to cook. All of the ingredients are easy to find, most people have everything in there cupboard and refrigerator. Please check it out for a go to weeknight meal for the busy family. Please let me know if you have tried it. Thanks!!
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!