Honey Lime Chicken Wings

Who doesn’t love a good chicken wing?  If you’re looking to impress your friends this Superbowl weekend, then watch-out! These chicken wings will knock your sox off. Chicken wings are typically a very cheap buy.  Roughly $1.50 for an 18 wing package, this fowl limb can be done in hundreds of combinations. Here’s one way I particularly like to eat them.

Ingredients:  (double or triple recipe if feeding a large party)

  • 18 whole chicken wings, cleaned and split
  • 1/4 cup honey
  • 3 tablespoons fresh lime juice
  • 1 tablespoon grated lime zest
  • 2 clove garlic, minced
  • 1 tablespoons of fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 2 quarts vegetable oil for frying

Directions:

Fry Directions: In a large bowl, mix together the honey, lime juice, lime zest, soy sauce, ginger, garlic, salt and ground black pepper.  Reserve half in a separate bowl.  In a zip lock bag or shallow dish combine 1/2 of the mixture with the wings and refrigerate for at least 4 hours. When ready to start preparing, drain off chicken wing marinade and pat dry. Place the flour in a plastic bag and begin shake the chicken wings in the flour to coat (you could do this in batches).

In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in a bowl with the other half of the the honey/lime mixture and toss to coat well. Serve immediately and garnish with lime wedges.

Grill Directions: Season the  raw chicken wings with salt and pepper.  Arrange on the grill and cook until lightly browned and mostly cooked through, then begin to brush on the sauce.  Allow to grill about 10-15 minutes more or until a crispy amber crust begins to form.  Remove from heat and serve immediately with lime wedges.

Either cooking method will yield delicious results. Grilling is obviously the more healthy way but not always accessible or weather permitting.  Enjoy!

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The best oven baked Ribs

A totally delicious accident.  I had never made oven baked ribs before, but with a fairly good idea of what to do, I started  throwing spices and liquids together.  I don’t see many rib recipes that incorporate Orange Juice, Espresso powder, and Ginger, but I did. Wanna wow your friends during your Superbowl party?  Give this recipe a shot.   I guarantee these won’t last longer than the first Doritos commercial.

INGREDIENTS:
2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:

  • 8 tablespoons light brown sugar, tightly packed
  • 2 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon espresso powder
  • 1 tablespoon of fresh ginger, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 4 cloves of garlic, minced

Orange Juice Syrup:

  • 2 cups Orange Juice, reduced by half
  • 2 tablespoons, ketchup
  • 1/2 teaspoon cayenne pepper

DIRECTIONS:

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil.  Pack each side of the ribs generously with the dry rub, then wrap the ribs tightly in the foil and refrigerate for a minimum of 8 hours or overnight and up to 48 hours.

When ready to bake the ribs, preheat oven to 250 degrees F.

Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 hours.

Remove ribs from foil and  brush with your favorite BBQ sauce or lightly glaze with the reduced orange juice syrup mixture. Place ribs on a shallow baking rack with drip pan. Line the bottom of the drip-pan with 1 cup of orange juice.  Cover tightly with foil and return to the oven for another 2 hours. After 2 hours, check the moisture level and add more orange juice or a OJ/Water combo if needed. Continue to cook until level of personal done-ness is achieved.  During the last 15 minutes of cooking crank up the oven to 425*F and baste again with OJ Syrup or BBQ sauce to give the ribs a crispy crust.  I like them falling off the bone, so I cooked mine for 6.5 hours.  Oven levels will vary.

Slow and low is the name of the game.