RECIPE: Baked Hot Wing Chicken Drumettes

So basically, I'm in love with hot wings, kinda obsessed but there is one tiny problem, the two things my mom hates the most: chicken wings, and things that are fried, so what did I do? I made them baked and I used only drumettes, (the best part anyway in my opinion) and they turned out great! 

INGREDIENTS:

8 chicken drumettes

1/2 cup all purpose flour
2 tbs paprika

1 tbs cayenne pepper

1 tbs garlic powder

1/2 tbs dried oregano

4 tbs butter

1/2  cup ketchup 

1/4 cup Sriracha
3 tbs honey
1 tbs Worcestershire sauce

Spray oil

1. First, Preheat your oven to 450 degrees. Then wash and dry your chicken pieces and place them into a plastic ziploc bag with the flour, paprika, cayenne pepper garlic powder and garlic powder. Shake the bag to make sure all the pieces are coated with the flour and place into the fridge for at least 1 hour.

2. In a small pot, melt the butter, when it is fully melted, add the sriracha, ketchup, honey and worcestershire sauce, mix for a couple minutes until heated all the way through.  Set aside.

3. After an hour, take out the drumettes from the bag and shake off excess flour and place them on an oven tray. Spray the chicken with the oil and put in the oven for about 15 minutes. Then, flip the chicken over, spray again, and bake for another 15 minutes. (different ovens may vary so just to be safe, use a meat thermometer if you can)

4. After taking the chicken out of the oven, let it cool off for a couple minutes before handling. Pour hot wings into a bowl and coat all the chicken with your hot-wing sauce and serve while hot!

Enjoy!

RECIPE: Roasted Chicken Thighs with White Wine, Lemon, & Thyme

This recipe is one of my favorites! The chicken is juicy, the skin is crispy and the sauce is delicious!
Uses both stove and the oven so a pan that can go in the oven is needed for this recipe!

NEED:

- Chicken thighs-with skin

- Lemons

- Fresh Thyme
- Dry White Wine

- Onion- diced

- Garlic- minced

- Grapeseed Oil

- Fresh Cracked Pepper

STEP ONE:
We are going to be using chicken thighs with the skin. This makes the chicken juicy and crispy at the same time, and oh so delicious.
Wash, pat dry, and sprinkle fresh cracked pepper onto the chicken, not salt! Adding salt right now will draw out moisture and your skin wont be crispy!

STEP TWO:

Heat up your pan on HIGH, and add Grapeseed Oil, (high smoke point and light flavor), once sizzling hott, add the chicken thighs skin side down! Do not move it! I know it's hard, but do not touch them, let them create a beautiful crust- you might want to open a window! 

- this would be the time to sprinkle a bit of salt

STEP THREE:

Use tongs to carefully check the color on the skin, once it is brown and crispy, place entire pan in the oven at 375 for 20 minutes or until the internal temperature is at 165 (use a thermometer)!

Once ready, take the chicken out of the pan (don't forget its hot!) and place skin side up on a wire rack to remove excess fat (I dont have one so I got creative with a slitted pan on top of another pan)

 KEEP THE JUICE OF THE CHICKEN IN THE PAN!

STEP FOUR: 

Make the sauce! Put the pan back on the stove on high, doesn't take long to heat back up, just a couple seconds, add the garlic and onions until soft. Add in fresh thyme, the juice of 1/2 a lemon, 1/4 c of dry white wine (lemon zest optional) and whisk! Also add in a couple slices of lemon and allow the sauce to thicken as well as the alcohol from the wine to evaporate!

This is not fully thickened, keep reducing until desired thickness is reached!

STEP FIVE:

Once thickened, pour over chicken and serve!