Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

by | Oct 17, 2014 | Asian, Poultry, Snacks & Appetizers

I have a confession – I’m a closet chicken wing eater. That’s right, I only eat chicken wings in the privacy of my own home. All that finger-licking and lip-smacking is just not for the public to witness. What can I say? I am just not comfortable in that state of messiness in public so I guess you could say I’m a priss. But in the privacy of my own home, it’s sleeves up and hands in and I go to town like no one is looking because well, no one is looking.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

The benefit of eating wings at home is I can ensure that the wings are gluten-free and as spicy as I would like. Also, these wings are baked instead of fried so that saves quite a few calories and takes a bit of pressure off the arteries and skinny jeans. And with a  little parchment paper, there is almost no clean up required. Wings at home = winning.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party. If you have kiddies eating, I would probably omit the hot sauce, but otherwise, you can add more or less to suit your tastebuds. I like them with a touch of heat but not suicide/armageddon/demon style that pubs do.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

I must have made these wings about three times in two weeks, trying to perfect the cooking times and marinade. D was a huge fan of them and declared them ‘blog-able’ after his first try. You may have to fiddle around with the baking times depending on the size of your wings and the heat of your oven. I made these in my toaster oven and they cooked much faster. Just keep an eye on them. Then, get ready to go to town on these wings. It’s like that saying ‘dance like no one is looking’ except applied to eating delicious wings in the privacy of your own home. Giddyup.

Sweet and Spicy Asian Chicken Wings | Freshnessgf.com

Sweet and Spicy Asian Chicken Wings
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Sweet and Spicy Asian Chicken Wings

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party.
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, nut-free, poultry, spicy
Author: ness

INGREDIENTS

  • 1 pound chicken wings
  • 1 tablespoons canola oil or gluten-free oil cooking spray
  • 1 tablespoon gluten-free hoisin sauce (I use Premier Japan brand)
  • 1 tablespoon gluten-free sweet chile sauce (I use Thai Kitchen)
  • 1 tablespoon brown sugar
  • 2 tablespoons gluten-free tamari soy sauce (I use San-J)
  • 1 teaspoon white vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon gluten-free hot sauce (Organicville Sriracha)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon chopped garlic

Garnish:

  • sesame seeds (sliced green onions, chopped cilantro, chile powder (optional))

INSTRUCTIONS

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spread chicken wings in an even layer. Brush chicken wings with canola oil or spray with cooking spray. Bake for 30 minutes or until chicken wings are lightly golden brown.
  • Meanwhile, whisk remaining ingredients (everything but the garnish) together in a small bowl. Remove baking dish from oven and turn chicken wings over. Using a pastry brush, brush wings with a generous layer of the wing sauce. Return to oven and bake for 10 minutes.
  • Remove from oven and turn chicken wings over again and brush with remaining wing sauce. Bake until sauce gets bubbly and starts to turn very brown and caramelized, about 10 to 15 more minutes. Remove from oven and serve chicken wings garnished with sesame seeds, sliced green onions, chopped cilantro and chile powder for extra heat (optional).
For extra crispy wings, turn oven to broil and bake chicken wings for an additional minute or two or until very crispy and golden brown. Make sure to watch closely as they will burn pretty quickly. Seriously, do not look away.
Pan Roasted Chicken with Fried Rosemary

Pan Roasted Chicken with Fried Rosemary

by | Feb 7, 2014 | Main Dishes, Poultry

When you think chicken breasts, do you think tasteless, dried out meat that needs, if not begs, to be smothered in sauce? I’m a totally a leg girl. Pass me the dark meat. I find it so much more flavourful, forgiving to cook, and cheaper.  So basically winning on all counts in my books.

Pan Roasted Chicken | Freshnessgf.com

But every once in a while, I cook chicken breasts again, and it’s almost always fried in some way. There’s something amazing that happens when you pan sear the meat and finish cooking in the oven that just traps in the juices. I remember making this for D and he couldn’t believe how moist it was. He said it was as good as restaurant chicken, which is a massive compliment coming from a foodie who eats out at fancy restaurants often enough to know.

chicken close up

Valentine’s day is around the corner (next week fellas!) and as a general rule, I like to avoid restaurants on this day. They tend to be super crowded, over-priced, and the service is almost always sub-par. Instead, we make dinner and pop a bottle of wine at home. If you plan to do the same, I recommend this chicken dish for a few reasons:

  • Making something with love is actually pretty sweet
  • It’s elegant yet casual, if that’s your thing, especially if your roast some rainbow carrots as a side
  • Fried rosemary leaves are awesome

carrots closeup

I’ve used boneless, skin-on chicken breasts, sometimes called supremes, for this recipe. My butcher shop likes to leave a little bone in there for aesthetics. To prepare, I just laid the breast between two pieces of plastic wrap and hammered it with the flat side of a meat mallet until fairly evenly thick (about 3/4″ or so).  You can also use the bottom of a frying pan or the flat side of a wine bottle. It’s great for getting out any aggression too.

I seasoned the meat with garlic powder, mustard powder, salt, and pepper, but you can really play around with whatever spices you like best. Next, it’s pan-fried, then baked. There are a few steps, albeit simple and easy ones, but it’s totally worth it.

Aggression out? Check. Delicious and elegant homemade dinner? Double check.

Pan Roasted Chicken | Freshnessgf.com

Pan Roasted Chicken | Freshnessgf.com
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Pan Roasted Chicken

There's something amazing that happens when you pan sear the meat and finish cooking in the oven that just traps in the juices. I remember making this for D and he couldn't believe how moist it was. He said it was as good as restaurant chicken, which is a massive compliment coming from a foodie who eats out at fancy restaurants often enough to know.
Course: Main Course
Diet: Gluten Free
Keyword: chicken, dairy-free, egg-free, gluten-free, nut-free, poultry, soy-free, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 2 boneless skin-on chicken breasts (preferably organic)
  • 3 tablespoons cornstarch
  • 3 tsp mustard powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Canola or sunflower oil for frying
  • 3 to 4 fresh rosemary sprigs

INSTRUCTIONS

  • Preheat oven to 350F
  • Pat chicken very dry with paper towel. Lay chicken breast between two large pieces of plastic wrap on a flat work surface. Using a mallot or flat bottom of a frying pan, pound chicken breast until it's fairly even in thickness, about 3/4 inch thick. Repeat with second chicken breast.
  • In a deep sided dish, mix together cornstarch, mustard powder, garlic powder, salt, and pepper. Lay chicken breasts into cornstarch mixture and coat both sides. Shake off any excess powder.
  • Heat a large skillet or cast iron pan on medium-high. Add about 3 tablespoons of oil so there is a thin layer on pan. Lay chicken breasts in pan and cook until golden brown, about 5 minutes each side.
  • Place chicken on a baking sheet and bake for 10 to 12 minutes. Let rest for 5 minutes before serving. Fry rosemary leaves in leftover oil until crisp and golden brown and serve with chicken.

Sausage and Kale Pasta

Sausage and Kale Pasta

by | Apr 7, 2013 | Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Vegetables

Kale’s so hot right now.  Right?  Or are we over it?  I mean it is kind of a winter green, but technically it’s spring now.   Kidding.  Regardless of what’s hot or not, or how unseasonably cold it still is outside (spring, where are you?!?), kale is tasty, full of nutrients and available year-round.  I’m always on the lookout for new ways to enjoy kale, whether it’s baked kale chips or a Tuscan salad with currants and Parmesan in lemon vinaigrette.  And now it’s pasta turn to get kale’d.

Sauage and Kale ingredients

This is a comforting supper with some healthy ingredients.  Chicken sausage replaces fatty pork and really helps cut down on the calories.  Before I went on a kale kick, spinach was my go-to green.  I still like spinach a lot (makes me feel like Popeye) but kale is just a wee bit healthier – see why here in this food face-off.   Organic brown rice pasta is a great gluten-free option too.

chopped kale

sausage in pan

In our house, we’re big fans of spicy food so lot of crushed red pepper flakes make their way into most pasta dishes, but I’ve only added a touch in the recipe for a bit of kick. For a kid-friendly version, the chili flakes can be omitted completely.  For a dairy-free version, use Toffuti’s Better than Cream Cheese instead of grated fresh Parmesan.

sausage and kale pasta pot

Sausage and Kale Pasta
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Kale and Sausage Pasta

This is a comforting supper with some healthy ingredients. Chicken sausage replaces fatty pork and really helps cut down on the calories. Before I went on a kale kick, spinach was my go-to green. I still like spinach a lot (makes me feel like Popeye) but kale is just a wee bit healthier.
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: chicken, dairy-free, egg-free, gluten-free, nut-free, pasta, rice & grains, poultry, vegetables, yeast-free
Servings: 4
Author: ness

INGREDIENTS

  • 4 turkey or chicken sausages (removed from casings (about 1.25 lbs))
  • 1 bunch kale (about 12 ounces, washed, stems removed and chopped)
  • 1 shallot (minced)
  • 3 teaspoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • ½ teaspoon crushed red chili flakes (optional)
  • 12 ounces gluten-free pasta
  • 1 teaspoon anchovy paste (optional)
  • 2 tablespoons dairy-free cream cheese or grated parmesan cheese
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of salted water to boil and add pasta and cook according to package directions. Reserve 1 cup of pasta water.
  • Meanwhile, heat a large skillet to medium-high heat and add 1 teaspoon olive oil. Add sausage and break up with wooden spoon. Cook until golden brown, about 8 to 10 minutes. Remove with slotted spoon and set aside.
  • Add remaining 2 teaspoons of olive oil to pan and add shallots and cook for 2 minutes. Add garlic, anchovy paste, kale, chili flakes, and 2 tablespoons of water. Stir with a wooden spoon, scraping up any brown bits stuck to the bottom of the pan.
  • Add cooked pasta to kale mixture. Add ¼ cup of reserved pasta water and cream cheese (or parmesan cheese) and stir until pasta is evenly coated. Add salt and pepper to taste. Add more pasta water if needed. Garnish with parmesan cheese (if using), additional chili flakes and truffle oil.
Five-Spice Chicken Lettuce Wraps

Five-Spice Chicken Lettuce Wraps

by | Feb 6, 2013 | Asian, Main Dishes, Pasta, Rice, & Grains, Poultry, Snacks & Appetizers

Chinese New Year is this weekend and I’m new year prep mode.  Unlike its January 1st counterpart, which is basically about a countdown followed by new years resolutions, Chinese New Year feels so much more celebratory.  Typically, the weeks leading up to the new year involves cleaning and de-cluttering, so you can start the new year fresh.  By throwing out the trash or the bad luck, you make room for good luck to enter your life.

lettuce condiments

Every year, my grandma treats the whole family to dinner at a Chinese restaurant (at last count, that would be about 25 to 30 of us that live in town, including her kids, grandkids, and great grandkids).  It’s the one time of year that all the amazing cooks in my family don’t actually have to cook (and mess up the kitchen) and can relax and enjoy the festivities instead.

old fam pic

Classic Family Pic: Doesn’t my grandma look so young to have that many grandkids? Five grandkids are missing from the pic because they weren’t born yet. That’s my dad holding me in his lap on the far right.

After dinner, we all go to my parents house where the little ones get red envelopes with lucky money and then we start gambling. I have fond memories of all of us squishing around the table to play blackjack, which is the first card game we all learned to play.  My dad is usually the dealer, with his ‘family house rules’ and we have a great time heckling him.  And yes the eating continues here too. Usually fried shrimp chips, coffee, and clementines.  Savoury, caffeinated, and sweet.

asian chicken done

For this recipe, the five-spice powder gives the chicken a distinctly Asian flavour and isn’t actually hot spicy, more earthy and aromatic.  The heat factor comes from the Thai bird chilis in the marinade and the toppings.  Be careful, sometimes those little guys can be brutally spicy.  I always de-seed before adding to the marinade to give it some kick, without being too overpowering.

My nephew is totally the Golden Child in his Chinese New Year outfit. Look at those delicious cheeks!

My niece and my dog Pucci dressed up for Chinese New Year in 2012. Cuteness overload.

Honestly, this batch of chilis was so spicy, we picked them off the wraps after the photos were taken because they were melting our faces off (the ones in the marinade were perfect).  But if you like heat, go for it.  You can always leave them on the side and let your guests garnish as they please.

lettuce wraps rice noodles
lettuce wraps with chicken
lettuce wraps with carrots
asian lettuce wraps top view

This recipe for lettuce wraps is a hybrid of many different food loves: chili chicken, Peking duck (the second course), and Vietnamese cool rolls.  Over the holidays, I watched Jamie Oliver create something similar on TV, though he start plopping on raw tofu and lost me, but I loved his Asian fusion approach.  This would be a great meal to put out for a crowd and it’s fun and festive to eat no matter what time of year.  An Asian taco of sorts.  And like all tacos, make sure to have lots of napkins on hand.

Wishing everyone a New Year full of happiness, health, prosperity and lots of good luck. 

cousins with headpieces

Here’s a more recent pic of some of us hamming it up in headpieces my sister brought back from her trip to China. So cute!

PS – I used a julienne peeler to get those pretty shreds of carrot.

lettuce wraps on platter
Five-Spice Chicken Lettuce Wraps
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Five-Spice Chicken Lettuce Wraps

This recipe for lettuce wraps is a hybrid of many different food loves: chili chicken, Peking duck (the second course), and Vietnamese cool rolls.
Course: Appetizer, Main Course, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, dairy-free, egg-free, gluten-free, noodles, pasta, rice & grains, poultry, spicy, tacos
Servings: 4 as a main
Author: ness

INGREDIENTS

Five-Spice Chicken

  • 6 boneless skinless chicken thighs (trimmed of fat and cut into 1" pieces)
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 tsp five-spice powder
  • 1 to 2 Thai bird chilis (de-seeded and finely minced)
  • 2 Tbsp chopped fresh cilantro/coriander
  • 3/4 tsp salt
  • canola oil for frying

Lettuce Wraps and Garnishes

  • 2 heads of iceberg lettuce
  • 2 stalks green onion (finely sliced)
  • 1 medium carrot (julienned)
  • 1/4 cucumber (cut into matchsticks)
  • Handful fresh cilantro/coriander leaves
  • 2 cups cooked rice noodles (cooked according to package instructions)
  • Gluten-free hoisin sauce
  • Sesame seeds (optional)
  • 2 to 3 Thai bird chilis (finely sliced (optional))

INSTRUCTIONS

  • In a medium bowl, combine all ingredients for chicken except canola oil and stir to combine. Cover and marinate in fridge for 30 minutes up to 2 hours.
  • Prepare lettuce wraps. Carefully peel away leaves of lettuce from the head, trying not to tear the leaves, and trim excess ends with kitchen shears. Wash and dry lettuce leaves, and place on platter.
  • In large non-stick frying pan over medium high heat, add one tablespoon canola oil. Add half of the chicken to pan and let cook for 2 minutes or until browned. Flip chicken over and cook other side for another 2 minutes or until cooked through and no longer pink inside. Remove chicken and place on paper towel lined plate. Wipe any brown bits from pan with a clean paper towel and add pan back to heat. Add one tablespoon canola oil and cook remaining chicken.
  • Assemble wraps. Place about 1 to 2 ounces of rice noodles inside each lettuce wrap, followed by carrots, cucumber, and chicken. Add remaining garnishes and serve.
Golden Curry

Golden Curry

by | Sep 10, 2012 | Asian, Indian, Main Dishes, Poultry

How do you get through dinners through the work week? Takeout? Frozen TV dinners? Meals from scratch? I tend to rely on all of the above since I’m not a huge fan of leftovers (exception is yam mein and pizza). Hubby D likes making a big batch Sunday night meal and reheating leftovers during the week, which admittedly cuts down on clean up and cooking.  So with that game plan in place, it’s essential to get find meals that taste great as leftovers, and fast and easy curry is the perfect meal.

Curry veg

Some people think of curry as  ‘spicy’ with burn-your-face-off type of heat rather than ‘full of flavour and aromatics’.  There are so many curries in the world, spices and stews, and every region, culture, and family has their own unique way of preparing it.  My family is from India and Pakistan, so our flavours and heat levels  are a derrative of those spice-and-heat loving cultures.  My mom makes a hearty and healthy vegetable curry with cauliflower, potato, and carrots while my aunts are known for their in-your- face spicy beef curry.  As for me, I like to make Thai curries at home by my new fave is this golden curry that is mild yet full of flavour.

diced chicken in pot raw
diced chicken onions

This curry is super easy to whip up and gets better as you re-heat it during the week.  You can also freeze it and whip it out whenever you feel like some savoury comfort food.  An added benefit of this dish is how cost-effective it is.  Living gluten-free can rack up a serious grocery bill so finding healthy meals that don’t cost a fortune  is a good way to balance the budget.  Serve with some basmati rice and enjoy on a Sunday and all through the week. 

potato carrrots in curry
curry white bowl
Golden Curry
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Golden Curry Recipe

My family is from India and Pakistan, so our flavours and heat levels are a derrative of those spice-and-heat loving cultures. My mom makes a hearty and healthy vegetable curry with cauliflower, potato, and carrots while my aunts are known for their in-your- face spicy beef curry. As for me, I like to make Thai curries at home by my new fave is this golden curry that is mild yet full of flavour.
Course: Main Course
Cuisine: Asian, Indian
Diet: Gluten Free
Keyword: chicken, corn-free, dairy-free, egg-free, gluten-free, mushrooms, nut-free, poultry, soy-free, spicy, yeast-free
Servings: 6
Author: ness

INGREDIENTS

  • 12 chicken thighs (diced)
  • 2 cups diced onions
  • 2 cups diced carrots
  • 2 cups sliced mushrooms
  • 3 Tablespoons canola oil
  • 3 cups chicken stock
  • 4 teaspoons curry powder (I used 1 tsp hot Balinese curry powder and 3 tsp regular curry powder)
  • 4 teaspoons fresh coriander/cilantro
  • Salt and pepper to taste

INSTRUCTIONS

  • Heat large cast iron pot or deep sided frying pan on medium-high heat. Add oil and chicken and 1 teaspoon of salt and cook for 8 minutes, stirring occasionally. Add onions and cook for 2 minutes, stirring to combine.
  • Add mushrooms and cook for 2 minutes, stirring to combine. Add carrots and potatoes and curry powder and stir until all ingredients are evenly coated with curry seasoning.
  • Add chicken stock and stir, scraping up any brown bits stuck to bottom of pot. Lower heat and simmer covered for 20 minutes. Garnish with coriander and serve with rice or bread.

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