Honey Sesame Glazed Chicken Wings – Baked!

Earth Fare had a sale on wings the other day, and they were SUCH a good price… I got two packages of them!!! I took forever to actually make them though because I was trying to figure out how to make them crispy WITHOUT frying them like they do at restaurants. I also didn’t want to do crock pot wings, because then the skin just gets soft and… goopy. So… I was on a mission… how to make crispy wings in the oven?! And… I found it!

Crispy Oven Baked Wings

You’ll want to check out her blog! I used a completely different sauce, but her method on how to make oven baked wings CRISPY and CRUNCHY like you’ve gotten at a restaurant… worked PERFECTLY!!! I will credit her below again when I explain how to do so.

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2 Servings

Ingredients:

  • 2 lbs chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
  • ¾ tsp salt

For the Sauce/Glaze

  • 1 TB toasted Sesame Oil
  • 2 TB local organic honey
  • 2 TB brown sugar
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1 tsp worcestershire sauce
  • dash cayenne powder
  • 1/2 tsp hot sauce of your choice
  • 1-2 TB apple cider vinegar (depending on how liquidy you want your sauce)
  • 1 TB lemon juice

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Directions:

Crispy Wings taken from blog: Recipe Tin Eats How to make Crispy Oven Baked Wings
  1. If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
  2. Adjust oven racks to upper-middle and lower-middle positions.
  3. Preheat oven to 250F/120C.
  4. Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with olive oil cooking spray.
  5. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
  6. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
  7. Place wings on the lower middle oven rack and bake for 30 minutes.
  8. Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through. (If you use convection on your oven, this time can be cut to 30 minutes)
  9. Remove baking tray from the oven and put into the bowl with the sauce, immediately toss wings in the sauce and glaze.
  10. Serve and enjoy!.

Sauce:

  1. Add all ingredients into a large bowl and whisk each ingredients together until well incorporated
  2. When you toss the wings into the glaze, make sure the wings are HOT, right out of the oven, to help melt the brown sugar and become a perfect glaze on the wings.

ENJOY!

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I served these wings with the below recipe:

  • 2 large yukon gold potatoes sliced
  • 1 large yellow summer squash sliced
  • 1 TB unsalted butter
  • 1-2 TB olive oil
  • dash cayenne pepper
  • 1/2 tsp smoke paprika
  • salt and pepper to taste
  • 1/4 cup parmesan cheese

Directions:

In a small baking dish, place the potatoes and squash and drizzle with olive oil. Sprinkle all of the seasonings all over the veggies and then stir and toss until everything is coated evenly. Dot with the butter and bake with the wings above. OTHERWISE, bake at 425 for 30 minutes, or until the potatoes are soft.

And now, for the quote of the day:

You cannot be both either you are or your not. Im not wishy washy unlike some. My family and friends see me online and in person. Theres no difference when your heart is right. Get right with God youll see

Roasted Vegetables – more filling than you’d think!

Do you like the smell of things baking in the oven? Do you like to eat the things baking in the oven? Do you ever wish something healthy could smell good, and then you could eat it without guilt or regret?? 😉 The other day, for lunch, I was not sure what to eat. I was needing something without any processed carbs, but not sure what to do. I knew I had a bunch of fresh vegetables and trying to think that to do with them. Then, I thought… why not oven roast them all together!!

So, I did! I cut them all up, drizzled some stuff over top, sprinkled some seasonings and voila! DELISH! I had planned on eating something a long with it to fill me up, but actually found it completely unnecessary. It was so satisfying and filling! Now, I probably did have a pretty large serving, more than most would have if used as a side dish… but it’s vegetables! Can’t go wrong!

Try this one as a side dish, or a main dish, or roast ahead of time and take bits out for a snack during the day to munch on!!!

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Makes 4 large servings or 6-8 small servings

Ingredients:

1 LARGE sweet potato – peeled and cut up into bite size pieces (about 1 inch pieces)
1 large zucchini cut into slices and then cut those in half
2-3 large carrots – peeled, rinsed and chopped
3-4 sweet mini peppers cut into large bit size pieces
1 large yellow summer squash sliced and then halved
2-3 TB extra virgin olive oil
3 TB butter (optional)
1/2 tsp garlic powder
2 tsp Mrs. Dash or Trader Joes 21 seasoning salute
pepper
2 TB parmesan cheese (grated or shredded)
salt to taste

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Directions:

Pre-heat your oven to 400 degrees. Chop your veggies and put onto a foil lined baking sheet. Drizzle with olive oil and sprinkle with the seasonings and stir to coat evenly. Add bits of butter sporadically over the top of the veggies. Place into oven and bake for 20 minutes, and stir around. Place back into oven and bake for and additional 20 to 25 minutes until the potatoes and carrots are tender. Sprinkle cheese over top and serve! ENJOY!!!!

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And now, for the quote of the day:

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Pasta Primavera

Today everyone wanted leftovers… taco leftovers that is, except for me. I wanted my favorite pasta… and since I have decided to only eat bread or pasta like carbs at dinner time, I was CRAVING those carbs! So, I made this!

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Ingredients

8-10 baby carrots cut into thin strips
1 large zucchini, cut into bite size pieces
1 yellow squash, cut into bite size pieces
1 onion sweet yellow onion thinly sliced
4 sweet mini peppers cut into thin strip (remove pith and seeds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 tsp dried Italian Seasoning
1 tsp lemon zest
1 TB lemon juice
1 TB butter
1/2 tsp garlic powder
1/2 pound small pasta – I used egg noodles – you can use farfalle, or fusilli
Optional: grape tomatoes or sun-dried tomatoes
1/2 cup grated Parmesan

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Directions
Preheat the oven to 425 degrees F.

In a cake pan, or baking sheet toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, and set aside in serving bowl with the 1 TB of butter stirred in to prevent sticking.

Toss the pasta with the vegetable mixture in a large bowl to combine. If desired, add tomatoes. Add lemon juice and zest at this time to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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This one hit the SPOT! Lower in calories, a ton if veggies, and just enough pasta to curb that craving. DELISH!

And now… my ongoing problem where I’m the only person who knows where anything is deserves this quote:

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Vegetable Tian

Do you have a threenager? Because I do… I have one that’s seriously kind of exhausting. We didn’t experience the “terrible twos” with either kid… but age three with a little boy is way different than what I expected. All if my friends with little boys warned me… they told me it’s a VERY MEMORABLE stage…. but I was not prepared for the exhaustion. The decision to be consistent and follow through no matter how tired I was and how badly I wanted to give in. There are tests all day long. All day. And right now, he FINALLY laid down for his nap. Finally. After over an hour and a have and me having to go in there with consequences two times.
You know what though? I dearly love him. My heart melts when he looks at me and says “I wuv you mommy, so much!”. He can turn me to absolute mush if I’m not careful! God gave us children that are precious and adorable… with a sin nature, but quite moldable! But oh… these times of molding! I can’t imagine how God must feel! Ha!
Sorry, off on a tangent.

And…. I must have been tired when I edited these pictures I must have been REALLY tired. I put the wrong name of the blog on the pictures! HAHAHAHAHA! And you know what? I’m too tired to change it. Giggle about it in my honor. 🙂
Last night I needed vegetables. I’m on this “need less sugar and carbs in my life because I have a problem” kick. I know when I start slipping. So… veggies for the main course tonight! A vegetable Tian! Most tians have tomatoes, but mine does not for 2 reasons… 1. I didn’t have any. 2. I, sadly, do not care for tomatoes. I’m weird. That’s all I can say. 🙂

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Ingredients

2 Tbsp olive oil
1/2 medium yellow sweet onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium yukon gold potato
1 tsp dried thyme
to taste salt & pepper
1/2 tsp garlic powder
1/2 tsp oregano
4 sweet mini peppers sliced
1/2 cup shredded cheese

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Instructions

Preheat the oven to 400 degrees. Finely dice the onion. Saute in a skillet with olive oil until softened (about five minutes).
While the onion is sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, garlic powder, oregano and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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Serve and enjoy!

This was incredibly easy, and incredibly delicious! Make sure that you cut the potatoes quite thin and all the same size! You can even use a mandolin if you have one!
Another topping idea is also a balsamic glaze! I’m gonna try it the next time I make this one!

And now, for the quote of the day… something I have learned in the past and am currently putting into practice:

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