I love chicken wings! I'm so excited to be picking up my fresh box of them next week (courtesy of wagjag grocery) so I thought I'd clear out my last portion in the freezer to make room for the new - yay!
Wings aren't always the healthiest choice but you can make choices with your cooking that help a little - like no skin, and bake instead of fry. I have to admit I usually fry them (and bread them in an amazing breading - see my "The Absolute Best Fried Chicken Wings" post) but this time I chose to bake them. They were served with a broccoli salad that is always a favorite in my home. Enjoy!
Garlic Ginger Chicken Wings
3 lbs chicken wings
1 tsp 5-spice powder
3 T soy sauce
3 T rice vinegar
2 T brown sugar
3 garlic chopped
4 tsp chopped ginger
4 tsp veg oil
pinch black pepper
1 small hot pepper chopped (I used a thai pepper, but you can use anything)
3 scallions chopped
Put chicken, 5-spice powder and soy sauce in a large ziploc bag - toss & kneed so that spices are evenly distributed. Let marinate as long (or short) as you want - mine was overnight. Arrange chicken on a foil lined baking sheet & bake at 425, turning once, until golden and crispy, 40-45 minutes. In a large bowl stir together remaining ingredients. Add wings and toss to coat.
Fresh Broccoli Salad
2 heads fresh broccoli
1 red onion (I used half)
1/2 lb bacon (I used President's Choice Extra Thick)
3/4 c raisins (I used golden)
1c mayo (I used 1/2c fat free, 1/2c regular)
1/2 c sugar (I used splenda)
2 T white wine vinegar (I used regular vinegar)
Cook bacon (I microwave mine on a paper towel-lined plate with more paper towel on top to get rid of as much grease as possible). Cool & crumble or chop. Cut broccoli into bite size pieces & onion into thin bite size slices/ Combine with bacon and raisins and mix well. Mix liquids together until smooth & stir into salad. Let chill and serve.
I have also added shredded sharp cheddar to this in the past (so good!) as well as honey roasted peanuts (also delicious)
Enjoy!
Wings aren't always the healthiest choice but you can make choices with your cooking that help a little - like no skin, and bake instead of fry. I have to admit I usually fry them (and bread them in an amazing breading - see my "The Absolute Best Fried Chicken Wings" post) but this time I chose to bake them. They were served with a broccoli salad that is always a favorite in my home. Enjoy!
Garlic Ginger Chicken Wings
3 lbs chicken wings
1 tsp 5-spice powder
3 T soy sauce
3 T rice vinegar
2 T brown sugar
3 garlic chopped
4 tsp chopped ginger
4 tsp veg oil
pinch black pepper
1 small hot pepper chopped (I used a thai pepper, but you can use anything)
3 scallions chopped
Put chicken, 5-spice powder and soy sauce in a large ziploc bag - toss & kneed so that spices are evenly distributed. Let marinate as long (or short) as you want - mine was overnight. Arrange chicken on a foil lined baking sheet & bake at 425, turning once, until golden and crispy, 40-45 minutes. In a large bowl stir together remaining ingredients. Add wings and toss to coat.
Fresh Broccoli Salad
2 heads fresh broccoli
1 red onion (I used half)
1/2 lb bacon (I used President's Choice Extra Thick)
3/4 c raisins (I used golden)
1c mayo (I used 1/2c fat free, 1/2c regular)
1/2 c sugar (I used splenda)
2 T white wine vinegar (I used regular vinegar)
Cook bacon (I microwave mine on a paper towel-lined plate with more paper towel on top to get rid of as much grease as possible). Cool & crumble or chop. Cut broccoli into bite size pieces & onion into thin bite size slices/ Combine with bacon and raisins and mix well. Mix liquids together until smooth & stir into salad. Let chill and serve.
I have also added shredded sharp cheddar to this in the past (so good!) as well as honey roasted peanuts (also delicious)
Enjoy!
Comments
Post a Comment