Asian Apricot Glazed Chicken Wings

The Super Bowl is almost here.  I don't watch the game... my game-time is in the kitchen getting all the snacks and dishes ready for the game watchers.  You can't have a Super Bowl spread without chicken wings.  I made these chicken wings with a great Asian flavors and they simply disappeared off the platter. I used a two part cooking method on these wings.  I first cooked them in the slow cooker to get all those flavors to really absorb into the wings.  Then I baked them off to make sure they were crispy and delicious.  No frying here!! These sticky sweet and savory wings will be a touchdown no matter what team you're rooting for....

Ingredients:
3lbs chicken wings (I separated the two parts and cut off the tip)

Overnight marinate:
1 Tbs grated fresh ginger
2-3 cloves grated fresh garlic
1 Tbs canola oil
salt (to taste)
black pepper (to taste)
red chili powder (or paprika)

Asian Apricot Sauce:
1/3 cup apricot jam
1/2 cup soy sauce
2-3 Tbs Sriracha sauce
2-3 Tbs sambal oelek
1 Tbs grated fresh ginger
2-3 cloves fresh garlic grated

Garnishes:
Toasted Sesame seeds
sliced green onion tops


Directions:

Add ingredients from overnight marinate and toss chicken wings.  Place in a bowl with airtight cover or a large ziploc bag and place in fridge.

The next day place marinated wings in slow cooker with Asian Apricot Sauce.  Cook for 2 hours on high.  Once cooked, use a slotted spoon to remove chicken wings onto foiled lined baking pan.  Keep sauce in slow cooker on high and continue to cook for 20 more minutes. 

Tip 1: spray foil with cooking spray.
Tip 2: Place chicken wings skin side down

Bake in a 450 degree oven for 10 minutes.  Turn over to other side and take some of the sauce from slow cooker and spoon a teaspoon of sauce on each wing.  Bake for 10 more minutes or until wings are fully browned and cooked through.  Remove to a platter and sprinkle with toasted sesame seeds and sliced green onions. Serve hot with more sauce from slow cooker.   Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Spicy Andouille Sausage and Chicken Jambalaya

This one pot Jambalaya is filled with Andioulle Sausage, Chicken and Cajun spices.   It is a fantastic meal to celebrate Mardi Gras.   

   

Spicy Andouille Sausage and Chicken Jambalaya
Recipe by Ramona from Kitchen Simmer

Ingredients:
2 large chicken breast cut into large bite size pieces
1lb andouille sausage sliced
1 large onion finely chopped (or two medium)
3-4 stalks of celery finely diced
1 large green bell pepper finely diced (or two medium peppers of various colors)
2-3 jalapeno peppers diced
2 cups washed and strained rice
28 oz can diced tomatoes
2 Tbs Worcestershire sauce
3 cups low sodium chicken stock 
white part of scallions sliced
red pepper flakes to taste

Cajun Seasoning:
1 Tbs granulated garlic
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
1 tsp red chili powder or cayenne
2 bay leaves
1 Tbs or more dried parsley (optional)

Garnish: Green part scallion sliced




Directions:
Step 1:   Wash and rinse the rice well and place in a strainer to dry out. 
Step 2:  Gather all spices, prepare trinity vegetables and cut meat

Step 3: Heat 2 Tbs canola oil in a large heavy based pot.  Add the chicken and andouille sausage.  Season with a little salt and black pepper.  Cook for 3-4 minutes.  

Step 4: Next add the trinity vegetables and the jalapeno pepper.  Season with a little more salt and black pepper and saute for 3-4 minutes. 

Step 5:  Add the seasoning spices and bay leaves.  Toss all ingredients together for 1-2 minutes.  

Step 6 :  Add diced tomato can and mix with other ingredients.

Step 7:  Add the washed/drained rice. 

Step 8:  Add chicken stock and Worcestershire sauce.  Stir well and bring all ingredients to a boil. Then lower to medium heat and simmer for 20-25

minutes.  Once rice is cooked, mix well and serve hot.  Enjoy.
 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.