Chinese Chicken Wings

   October-January is my favorite time of year!!! Halloween, Thanksgivng, Christmas, Kwanzaa, and New Years's Day are all a cause for some type of gathering....big or small....in our family. For some of you the flurry of the holiday season has come to an end! You are sadly packing away the decorations, putting the tree at the curb, and already longing for Christmas 2014!! 
Luckily at my house......It. Ain't. Ovah!!!!!

My husband is a sports fanatic! Sure, he has his favorite teams in each sport, but he's always down to watch a game whenever....wherever! For him, New Year's Day is just an indication that he doesn't have to wait long for the Super Bowl!!!
And by Super Bowl, I mean Super Spread!!!!

He has already placed his order and is happily anticipating it's arrival. So far, he has requested;
1. Chicken Wings
   - Honey BBQ
   - Buffalo
   - Chinese Style (baked or fried)
2.  Loaded Potato Skins
3.  Mega Veggie Platter
4.  Bacon Cheddar Sliders
5. Cinnamon or Orange Rolls with Cream Cheese Frosting
6. Dark Chocolate Ice Cream
........and of course, his favorite beer. 

Whether you cringed at the fat laden menu in horror or stared at it in longing makes no difference....he's gonna eat it anyway! LOL!!

Sure, you can google any and all of the things above, but since I haven't shared one of my personal recipes yet, humor me and just follow along!! 

You may have noticed above that he requested his Chinese Chicken Wings either baked or fried. I prepare them two ways because one is reminiscent of our favorite Chinese food restaurant, and the other is a more hoitty toitty version you might expect at an nice luncheon or upscale baby shower. 

For efficiency sake I will be making the fried version the day of the game since I will be doing more than one flavor and I need the oven for the sweet rolls. You aren't outta luck though.....because either way you choose to prepare the chicken, it's gonna be good!! Now let's get started.…

Chinese Chicken Wings
25-30 Chicken Wing Segments
2 cups Low Sodium Chicken Broth
2 cups Fresh Orange Juice
1 cup Honey
1/2 cup Low Sodium Soy Sauce
1/2 cup Fresh Lemon Juice
1/4-1/2 tsp. Chinese Five Spice
1/2 cup Chopped Garlic
1/2 cup Fresh Ginger
1/4 tsp. Cornstarch
1/4-1/2 tsp. Crushed Red Chiles (optional)
Zest 1 Orange
Green onions, sliced
Black & White Sesame Seeds; for garnish

1. Prepare segmented wings by method of choice; let cool slightly. 
2. Sauté garlic in sesame oil until fragrant. (about 1 minute)
3. Add remaining ingredients. Stir well to combine and bring to a boil. 
4. Reduce & Simmer for about 10 minutes until thick. 
5. Dissolve cornstarch in small amount of cold water & add to pot. 
6. Cook 5 more minutes to thicken. Remove from heat. 
7. Let cool about 10 minutes, then toss wings in desired amount of sauce. 
8. Garnish with green onion, sesame seeds & orange zest. 
9. Enjoy!!




Oven Roasted Crab Legs

   I LOVE Red Lobster, but alas.....our love can never be! The amount of salt in their meals makes me swell and gives me massive headaches! Who's gonna go through all that for some damn Admiral's Feast?!? Not me......that's who!!

I decided to try my hand at combining my two favorite flavors......crab legs and scampi......to recreate my favorite meal.....without adding salt!
It. Was. AWESOME!! 

I even added Parmesan & Garlic Red Mashed Potatoes and plates the crab over my salad so when I drizzled them with pan drippings, I wouldn't need salad dressing!

All you'll need is:
- Crab Legs
- Olive Oil (1/2-1 tsp.)
- Garlic ( pressed, minced, or grated)
- Salt Free Seasoning
- Lemon Wedges

1. Preheat oven to 400 degrees. Prepare crab legs by slightly cracking shells and claw. 
2. Drizzle crab lightly with Olive oil. 
3. Sprinkle with seasoning & garlic to your preference. 
4. Roast 15-20 minutes or until shells start to blister. 
5. Baste halfway through with pan drippings. Do not let garlic burn!
6. Remove from oven. Drizzle with pan drippings, lemon juice, or both! 

© SUP & DINE. All rights reserved.
Blogger Templates by pipdig