Sweet-n-Spicy Sticky Crispy Chicken Wings

I really like chicken wings, but I'm not a fan of the typical buffalo sauce they are normally served with.  BBQ sauce is good, but that gets a little boring, too.  The best chicken wing sauce I've ever had was a unique garlic ranch sauce that they serve at Dick's Wings in Jacksonville, Florida.  I lived there for a year and must have eaten there a dozen times because that sauce was sooooo good!  One time, when I went back to Florida to visit, I bought a whole gallon of their sauce so I could made my own wings at home.  Since I don't get to Florida very often, and I've yet to find a copycat version of that delicacy, I was determined to find something else really yummy, and I totally scored with this one!

These wings have a great, crispy texture, and the sauce is sweet and spicy with a unique Asian flavor that was anything but boring.  In fact, the sauce was so yummy and easy, I just might try it on a few other things!

Sweet-n-Spicy Sticky Crispy Chicken Wings
Prep time: 15 min  Cook time: 10 min
Serves 6

4 lbs chicken wings sections
1 cup flour
1 tsp nutmeg
1/2 tsp cayenne pepper
1.5 tsp Chinese five spice powder
2 tsp salt
1/2 tsp black pepper
1.5 Tbs ground ginger
1 eggs
1 Tbs milk

For the Glaze:
1 finely minced garlic clove
2 tsp olive oil
⅔ cup honey
2 tsp Chinese crushed chili paste
½ tsp pepper
¼ tsp salt

Mix together the flour, nutmeg, cayenne pepper, five-spice powder, sea salt, black pepper and ground ginger.  Whisk together the eggs and milk.

Dredge the wings in the egg mixture then the flour mixture and drop them in a 350°F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.  Drain on a wire rack placed on a paper towel-lined cookie sheet. Hold in a 175°F oven if making more than one batch.

Add the oil and garlic to a small saucepan.  Saute over medium heat until the garlic is softened but not browned.  Add the remaining ingredients and simmer for about 5-10 minutes.

Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.

797 calories per serving.  Click here for more nutritional info and shopping list!

Bierocks

It's not often that I try something I've never had before, but this dish I've never even heard of before!  Apparently, these tasty little pockets originated in Russia or Germany and are quite popular in places like Nebraska, Kansas, and Oklahoma.  I was raised in Indiana, but the closest I've ever had to these is a Michigan pasty.  You could probably put just about anything you like in these, but beef, cabbage, and onions are the traditional staples.  My hubby thought they would be great with mushrooms, but he says that about everything.

The kiddo hates all three of those main ingredients, so of course, I had to save it for a day she wasn't going to be home for dinner.  It also takes a whole lot longer to make than I'm usually willing to spend cooking, but I knew my hubby would love it and the recipe would make a lot.  They turned out really yummy, and they were just as good reheated.  I stuck the leftovers in the freezer, and they would be handy hand sandwiches to pull out for lunches.

Bierocks

Prep time: 30 min Bake time: 20 min
Serves 12

2 loaves frozen bread dough, thawed
1 lb ground beef
1 large onion, chopped finely
1 small head of cabbage or 1/2 a large, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp allspice
1/4 tsp ground cloves
1 cup shredded cheddar

Preheat the oven to 350°.

In a large skillet, cook hamburger and onion until hamburger is cooked through and onion is fairly translucent. Add in chopped cabbage and cook until tender and wilted.  Place the filling in a colander and allow to drain for about 15 minutes as it cools. Return to pan and add salt, pepper, allspice, and cloves to taste. Adjust seasoning if needed.  Mix in cheese.

Gently punch down and divide the dough into 12 portions.  Roll each portion into a rectangle, approximately 3" by 6".

Put about a half a cup of the filling in each square.  Fold dough over to close and pinch edges.  Make certain seams are sealed well – if the dough has become too dry to easily stick easily, run a slightly wet finger next to the edges and proceed.

Place the bierock on a lightly-oiled baking sheet (or use a Silpat).  Cover with a clean tea towel.  If working at a time of year with low humidity, lightly spray the tops so they won’t dry. Repeat with the remaining dough and filling. Let rise about 20 minutes or so. and perhaps a bit longer in cooler weather (the tops should be smooth.) Bake 15 to 20 minutes until golden brown. Remove from baking sheet and place on a wire rack.  While still warm, brush tops with butter.

These are good hot and cold.  They freeze well and heat up easily in the microwave wrapped in paper towel or in the oven for 10 minutes.