Not Your Ordinary Wings, No Sir! These Wings Will Ruffle up Your Game Day Feathers!

 Entertaining Ideas And Tips  Comments Off on Not Your Ordinary Wings, No Sir! These Wings Will Ruffle up Your Game Day Feathers!
Jan 282015
 

 

Not Your Ordinary Wings, No Sir!

 

These Wings Will Ruffle up Your

 

Game Day Feathers!

 

Just 3 days away and you are about to have a house full of hungry football fans cheering on their favorite team, and hoping to score a TOUCHDOWN!
You can score a personal TOUCHDOWN of your own, with a menu that totally says…

”This girl knows her crowd!”
Who doesn’t love WINGS and FOOTBALL!! That’s right…WINGS!!

I have compiled a pretty satisfying assortment of sticky, sweet, spicy and finger-licking good choices along with TWO tasty side dishes that I believe will have your guests yelling TOUCHDOWN on both counts!

Let’s get that party started!!

Root Beer Honey BBQ Wings

CQ- Root Beer wings

Any excuse for Chicken Wings is a good one, and these are a must-have for your Game Day Menu!

Baked Honey Sriracha Wings

CQ-honey Siracha wings

These wings are perfect game day food with an amazing combination of sweetness and spiciness in every bite, and they’re baked to absolute crisp perfection!

How about something mouthwatering and savory! These delicious wings are for those who don’t care to be sticky….

Baked Parmesan Garlic Chicken Wings

CQ- baked-parmesan-garlic-wings

Click here to try this amazing flavor explosion!  

The star of most Super Bowl parties is the chicken wing, crispy and covered in a delicious sauce. If you are going to make wings for your Super Bowl party …they may as well be amazing! Let’s keep going, I have a few more delicious options ahead….

Honey-Soy Chicken Wings

CQ-honey-soy wings

This is that “Wow” kinda wing…for those who crave sweet and salty…

I am betting the kids will really dig this one…Yes, it tastes just like the chips! Grab a plate!

Salt and Vinegar Chicken Wings

CQ-Salt and Vinegar Wings

No Sauce needed…plenty of flavor and tang to tempt those taste buds into another cold one!

   If you enjoy Asian style food then you will LOVE this. These wings have an Asian flair and are sticky, saucy, sweet, and tangy.       

Honey Lime Sesame Chicken Wings

CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings

These are so easy to whip up, SO flavorful, and are fall off the bone tender.

Now that we have you all set with the wings…how about a few tasty sides to go with it. 

Blue Cheese Coleslaw (with bacon)

CQ- Blue cheese bacon slaw

This creamy and cheesy coleslaw with bacon is the perfect side dish for any meal!

And last but not least by any means…a little something that can be enjoyed as a side to all those delicious wings, or is just perfect as a stand alone type of dish for those who prefer just the veggies…

Vegetable Pasta Salad

CQ-Veggie Pasta Salad

This dish can hold it’s own..even in this crowd! 

The best thing about this MENU is that , all of these delicious recipes can be enjoyed the next day as well! Don’t forget to put out PLENTY OF NAPKINS!!  

One final tip from me on game day ….

 

Don’t Get a Game Day Penalty! ( Follow these tips to keep everyone safe)

 

 

Baking Your Wings

To start baking wings, preheat your oven to 400 °F. Meanwhile, place your wings in a rimmed baking sheet. To ensure maximum crispiness, do not crowd the wings and place them in a single layer.

After 30 minutes of cooking take out the pan, flip the wings and continue baking for another 15 to 20 minutes. This will ensure both sides of the wings are crispy. Read on to learn how to properly take the internal temperature of a sample of your wings before your serve them. Taking the internal temperature is the only way to know if the wings are fully cooked and ready to eat.

Frying Your Wings

If you want to fry your wings, and are using a skillet, fill oil no more than 2 inches from the top of the skillet to allow space for the oil to rise. It is best if you have a candy or deep frying thermometer to ensure the oil reaches and stays at 375 °F. When your oil reaches that temperature you’re ready to cook.

Before frying, remove the chicken wings from the refrigerator and pat dry the wings to prevent oil splatter.

Make sure not to overcrowd the chicken wings as you place them in the fryer. If crowded, wings can turn our undercooked and increase the chances of giving your guests food poisoning.

While it is important to test the internal temperature of the chicken wings to ensure they are cooked, DO NOT test the temperature while the wings are submerged in oil. This will lead to an inaccurate temperature reading. To take the temperature of your wings, place them on a clean plate covered with paper towels.

Taking the Temperature

Whether you are frying or baking your wings, it’s important to take the internal temperature of multiple wings with a clean food thermometer. For an accurate reading, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone.

If the wings are below the minimum safe internal temperature of 165 °F, return to the oven or submerge again in the hot oil.

After Cooking

Coat your delicious wings with a sauce of your choosing and remember to refrigerate leftovers within 2 hours. Cooked food left out longer than 2 hours can rapidly grow bacteria making it unsafe to eat.

 Touchdown!!

Vegetable Pasta Salad

 Appetizers, Chicken  Comments Off on Vegetable Pasta Salad
Jan 282015
 
Vegetable Pasta Salad
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Veggie-Pasta-Salad-300×225.jpg” width=”300″ height=”225″ class=”alignnone size-medium” title=”CQ-Veggie Pasta Salad”][/url]
Ingredients
  • 2 oz. bow tie pasta
  • 2 medium roma tomatoes
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 medium broccoli crown
  • ½ medium red onion
  • ⅔ (15 oz.) jar roasted red peppers
  • ½ bunch parsley
  • VINAIGRETTE
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • ¾ tsp salt
  • to taste fresh cracked black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil for 5-7 minutes or until tender.
  3. Drain in a colander.
  4. While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper).
  5. Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  6. While the pasta is cooling, prepare the vinaigrette.
  7. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  8. Combine the cooked pasta, chopped vegetables, and vinaigrette.
  9. Stir until everything is well mixed and coated with vinaigrette.
  10. Serve immediately or refrigerate until ready to eat.

 

Bacon & Blue Cheese Coleslaw

 Appetizers, Chicken  Comments Off on Bacon & Blue Cheese Coleslaw
Jan 282015
 
Bacon & Blue Cheese Coleslaw
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Blue-cheese-bacon-slaw-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Blue-cheese-bacon-slaw-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”CQ- Blue cheese bacon slaw”][/url]
Ingredients
  • 10 ounces of coleslaw mix (chopped cabbage and carrots)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon sugar
  • ⅔ cup blue cheese crumbles
  • 4 slices of bacon chopped
  • additional blue cheese, salt and pepper as desired
Instructions
  1. Add the mayonnaise, sour cream, apple cider vinegar, and sugar into a medium sized bowl. Stir to combine.
  2. Fold in the blue cheese crumbles.
  3. Add in the cabbage and carrots mixture. Stir until completely coated.
  4. Top with the crumbled bacon and additional blue cheese as desired. Or stir the bacon into the coleslaw to enjoy in every bite!

 

Honey Lime Sesame Chicken Wings

 Appetizers, Chicken  Comments Off on Honey Lime Sesame Chicken Wings
Jan 282015
 
Honey Lime Sesame Chicken Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-Paleo-Honey-Lime-Sesame-Chicken-Wings”][/url]
Ingredients
  • 3 Lbs. small chicken wings
  • 1/3 Cup honey
  • 1/4 Cup Coconut Aminos (Organic Raw Coconut Aminos Soy-Free Seasoning Sauce)
  • 2 tsp garlic minced
  • 3 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 Pinch chili flakes
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except for wings in a small sauce pan.
  3. Bring to a boil and let simmer for 5 minutes, or until thick and glossy.
  4. Do not let cook for too long or mixture will caramelize and become hard.
  5. While the sauce is thickening, pat the chicken dry with paper towels.
  6. Lightly oil a 9×13 baking dish.
  7. Lay the wings in the dish in a single layer.
  8. Pour the sauce over the wings, using a basting brush to spread the sauce over all surfaces.
  9. Bake the wings in the preheated oven for 1 hour on the top rack, turning the wings over after 40 minutes have passed.
  10. Remove from oven.
  11. The sauce will thicken as the wings start to cool down.
  12. Turn wings to thoroughly coat in sauce before serving.

 

Salt and Vinegar Chicken Wings

 Appetizers, Chicken  Comments Off on Salt and Vinegar Chicken Wings
Jan 282015
 
Salt and Vinegar Chicken Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Salt-and-Vinegar-Wings-165×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Salt-and-Vinegar-Wings-165×300.jpg” width=”165″ height=”300″ class=”alignnone size-medium” title=”CQ-Salt and Vinegar Wings”][/url]
Ingredients
  • 1 pkg chicken wings (approx 20 wings and drums)
  • 3 tablespoons white distilled vinegar
  • 2 tablespoons old bay seasoning
  • 1/2 teaspoon white salt
Instructions
  1. Coat wings in old bay seasoning.
  2. Line wings on a foil-covered cookie sheet, or broiler pan and bake at 400* for 50 minutes.
  3. Halfway through cook time, flip wings over to ensure both sides become crispy.
  4. Mix vinegar and white salt in a separate bowl.
  5. Toss cooked, crispy wings in vinegar/salt mix.

 

HONEY-SOY CHICKEN WINGS

 Appetizers, Chicken  Comments Off on HONEY-SOY CHICKEN WINGS
Jan 282015
 
HONEY-SOY CHICKEN WINGS
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-soy-wings-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-soy-wings-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”CQ-honey-soy wings”][/url]
Ingredients
  • 18 chicken wings
  • kosher salt and freshly ground pepper
  • 2 tablespoons oil — peanut, canola, vegetable, etc.
  • 2 tablespoons ketchup
  • 1/2 cup soy sauce
  • 1 cup honey
  • 2 to 3 cloves garlic, minced
Instructions
  1. Preheat oven to 400ºF.
  2. If using wings: wash and dry, cut off wing tips and place on a rimmed baking sheet.
  3. If using the larger quantity of drumsticks and/or thighs: wash and dry and place in a 9X13-inch pan; if using the smaller quantity, wash and dry and place in a 8×8-inch (or something similar) pan.
  4. Season lightly with salt (as soy is salty) and pepper to taste.
  5. Combine remaining ingredients and pour over chicken.
  6. Toss chicken (with your hands, if you don’t mind, or with tongs, if you do) and then arrange skin-side down in the baking pan.
  7. Place in the oven for 30 minutes.
  8. Remove pan, turn chicken over, and return to the oven for another 30 minutes.
  9. Remove pan and turn chicken over once more. I find that the chicken is usually done at this point, but my mother likes to cook hers for another 15 minutes, which is what the original recipe calls for, too, although the original recipe also calls for a 375ºF oven temp.
  10. I suggest turning the oven down to 375ºF if you do bake it for an additional 15 minutes.

 

BAKED PARMESAN GARLIC CHICKEN WINGS

 Chicken  Comments Off on BAKED PARMESAN GARLIC CHICKEN WINGS
Jan 282015
 
BAKED PARMESAN GARLIC CHICKEN WINGS
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-baked-parmesan-garlic-wings-300×200.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-baked-parmesan-garlic-wings-300×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”CQ- baked-parmesan-garlic-wings”][/url]
Ingredients
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt (1/2 tsp table salt)
  • 2 1/2 pounds chicken wings
  • 2 tablespoons extra-virgin olive oil (or melted butter)
  • 2 tablespoons minced fresh basil
  • 2 garlic cloves, finely minced
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon seasoning salt (like Lawry’s)
  • 1 cup blue cheese dressing
  • 1-2 teaspoons Dijon mustard (or to taste)
Instructions
  1. Preheat oven to 425F.
  2. In a small bowl, mix together the oregano, rosemary, cumin and salt.
  3. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
  4. Bake the chicken wings for 20-25 minutes.
  5. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
  6. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce).
  7. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce.
  8. Serve with the blue cheese/mustard dressing.

 

Baked Honey Sriracha Wings

 Appetizers, Chicken  Comments Off on Baked Honey Sriracha Wings
Jan 282015
 
Baked Honey Sriracha Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-Siracha-wings-209×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-honey-Siracha-wings-209×300.jpg” width=”209″ height=”300″ class=”alignnone size-medium” title=”CQ-honey Siracha wings”][/url]
Ingredients
  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • FOR THE HONEY SRIRACHA GLAZE
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup honey
  • 1/4 cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. To make the glaze, melt butter in a small saucepan over medium heat.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in honey, Sriracha, soy sauce and lime juice.
  6. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.
  7. In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.
  8. Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime.
  9. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.
  10. Serve immediately, garnished with cilantro and sesame seeds, if desired.

 

Root Beer Honey BBQ Wings

 Appetizers, Chicken, Slow Cooker  Comments Off on Root Beer Honey BBQ Wings
Jan 282015
 
Root Beer Honey BBQ Wings
[url href=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Root-Beer-wings.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2015/01/CQ-Root-Beer-wings.jpg” width=”250″ height=”250″ class=”alignnone size-full” title=”CQ- Root Beer wings”][/url]
Ingredients
  • Approx. 12 -14 Chicken Wings, thawed
  • 1 bottle Sweet Baby Ray’s Honey Barbecue Sauce {18 oz.}
  • 1/2 can A&W Root Beer
Instructions
  1. Place Chicken Wings in Crock pot.
  2. Cover with lid and cook on High for 2.5 hours.
  3. After 2.5 hours, remove juices from crock-pot.
  4. In small mixing bowl, combine Root Beer and BBQ Sauce and stir well.
  5. Pour mixture over chicken.
  6. Cover, and cook for 30 minutes more, or until done.
  7. ENJOY!! 😉

 

You’re so HOT…Chocolate!

 Beverages, Cold Weather Favorites  Comments Off on You’re so HOT…Chocolate!
Jan 202015
 

Whether you’re watching football from the stands, commuting to work or simply hanging at home on a chilly evening,

Hot Chocolate  always hits the spot. Take a break from the usual and whip up one of these versions — you’re in for a treat.

The first chocolate beverage is believed to have been created by the Maya around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD.

Back in the days of the Aztecs, cocoa beans were valuable not only for their culinary importance but also as currency.

Cocoa beans were often given as gifts during important ceremonies and festivals. Even so, they also used the roasted beans to make a Chocolate drink.
Their version is much different from the hot chocolate  we know today.

The Aztecs actually drank it cold, flavored with wine and chili peppers, and not at all sweet. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then.

Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases.

When it hit London (in the 1700s), chocolate houses became popular and very trendy. It was the English who started adding milk to their chocolate and it was enjoyed as an after-dinner beverage.

Today, hot chocolate is consumed throughout the world and comes in multiple variations.

Which one will you choose to be your new favorite?

Peanut butter hot chocolate

CQ-Peanutbutter Hot Chocolate

Click here for a twist on standard hot chocolate, with a touch of peanut butter.

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

CQ-Red Velvet Hot Cocoa

You must try this Delicious Red velvet version

French Hot Chocolate

CQ-French-Hot-Chocolate

French hot chocolate is not for the casual chocolate-dabbler, the chocolate shy, or anyone with an aversion to heavy cream. It’s deep, dark, and utterly magnificent.

Vanilla Bean White Hot Chocolate

CQ-White hot chocolate

Oh this is heaven on earth~ absolutely delicious Vanilla Bean White Hot Chocolate. This yummy drink tastes mostly of the vanilla bean, with just a creamy hint of the white chocolate.

Marshmallow Cookies AND Cream Hot Chocolate

CQ- Cookies and cream hot chocolate

There is nothing better than kicking up your feet after a long and cold day and sipping on this glorious stuff. That’s right. Glorious. You will never have plain hot cocoa again!

Now that you have your favorite Hot chocolate, how about a tasty homemade marshmallow….

CQ-Marshmallows

These taste so much better than store bought, they are light and soft, not gummy at all.  You will never buy marshmallows at the store again!

 

Grab your mugs. You can never give chocolate enough attention. …it’s chocolate!

 

Yum!!

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