recipes

Savory Soy Glazed Chicken Wings

Savory Soy Glazed Chicken Wings

Portions:9
including marinating time 7 hours 10 minutes
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Equipment

  • baking sheet

Ingredients

  • 36 chicken wings
  • 1 5 oz. bottle soy sauce (ensure gluten-free if necessary)
  • 1 teaspoon Dijon mustard
  • 4 tablespoons brown sugar
  • ½ teaspoon garlic powder

Instructions

  • Rinse the chicken wings and pat them dry with paper towels.
  • In a bowl, mix together the soy sauce, Dijon mustard, brown sugar, and garlic powder until well combined.
  • Place the chicken wings in a large resealable plastic bag or a shallow dish.
  • Pour the marinade mixture over the chicken wings, ensuring they are fully coated.
  • Marinate the wings in the refrigerator overnight, or for about 6 hours, turning occasionally to ensure even marination.
  • Preheat the oven to 375°F (190°C).
  • Remove the chicken wings from the marinade, reserving the marinade for basting.
  • Arrange the chicken wings on a baking sheet in a single layer.
  • Bake the wings in the preheated oven for about 1 hour, or until they are golden brown and cooked through, basting occasionally with the reserved marinade.
  • Once cooked, transfer the wings to a serving platter and serve hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these savory soy glazed chicken wings with a light-bodied beer such as a pilsner or a pale ale. The crispness and effervescence of the beer will complement the umami flavors of the soy glaze while refreshing the palate between bites.

Nutritional Information

Calories: 330 kcal | Carbohydrates: 7 g | Protein: 24 g | Fat: 22 g | Fiber: 0 g | Sugar: 6 g
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Course Appetizer / Chicken
Cuisine Asian / European / Fusion
Diets Gluten Free

Sweet and Tangy Apricot Glazed Chicken Wings

Sweet and Tangy Apricot Glazed Chicken Wings

Portions:4
Cooking Time:1 hour 8 minutes
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Equipment

  • baking dish

Ingredients

  • 1 package Lipton onion soup mix check for gluten-free if necessary
  • 1 jar apricot preserves
  • 1 cup clear Russian dressing
  • 2 lbs. chicken wings

Instructions

  • Preheat the oven to 350°F (175°C).
  • Arrange the chicken wings in a single layer in a baking dish.
  • Bake the chicken wings in the preheated oven for about 1 hour, or until they are tender and cooked through.
  • In a bowl, mix together the Lipton onion soup mix, apricot preserves, and clear Russian dressing until well combined.
  • Once the chicken wings are cooked, remove them from the oven and pour the apricot glaze mixture over the wings, ensuring each piece is coated evenly.
  • Return the glazed wings to the oven and bake for an additional 10 minutes, or until the glaze is bubbly and caramelized.
  • Serve the apricot glazed chicken wings hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these sweet and tangy apricot glazed chicken wings with a slightly chilled glass of Riesling or a light-bodied Pinot Gris. The fruity and floral notes of these wines complement the sweetness of the apricot glaze while balancing the savory flavors of the chicken wings.

Nutritional Information

Calories: 500 kcal | Carbohydrates: 40 g | Protein: 25 g | Fat: 25 g | Fiber: 1 g | Sugar: 25 g
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Course Appetizer / Chicken
Cuisine American / European / Fusion
Diets Gluten Free

Asian-Inspired Sticky Chicken Wings

Asian-Inspired Sticky Chicken Wings

Portions:2
including marination time 40 minutes
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Equipment

  • Microwave-safe dish
  • Serving plate

Ingredients

  • 6 chicken wings
  • 1 small clove garlic minced
  • 1 scallion finely chopped
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 2 teaspoons rice wine vinegar
  • ½ teaspoon grated ginger
  • ½ teaspoon sesame oil
  • Pinch of cayenne pepper
  • 1 teaspoon sesame seeds
  • 1 tablespoon chopped fresh cilantro or parsley

Instructions

  • Remove wing tips and cut wings in half at the joint.
  • In a microwave-safe dish, combine soy sauce, honey, rice wine vinegar, minced garlic, grated ginger, sesame oil, and cayenne pepper.
  • Add the chicken wings and turn to coat.
  • Marinate for at least 30 minutes, turning twice.
  • Arrange the larger wings at the edge of the dish.
  • Cover with plastic wrap, leaving a vent.
  • Microwave on high for 5 minutes.
  • Rotate the plate and cook for an additional 5 minutes.
  • Transfer the cooked wings to a serving plate.
  • Return the marinade to the microwave and cook, partially covered, on high for 2 minutes.
  • Pour the cooked marinade over the wings and turn to coat.
  • Sprinkle with sesame seeds, chopped scallion, and cilantro or parsley.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these sticky Asian-inspired chicken wings with a light-bodied beer such as a lager or a pale ale. The crispness and effervescence of the beer will complement the savory and slightly sweet flavors of the wings.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 18 g | Protein: 14 g | Fat: 14 g | Fiber: 1 g | Sugar: 15 g
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Course Appetizer / Chicken
Cuisine Asian / Fusion
Diets Gluten Free

Asian-Inspired Peanut Chicken Bites

Asian-Inspired Peanut Chicken Bites

Portions:8
including marinating time 1 hour
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Equipment

  • mixing bowl
  • baking dish
  • blender or food processor

Ingredients

Marinade:

  • 1 cup soy sauce
  • ⅓ cup brown sugar
  • 4 teaspoons sesame oil
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon five spice powder
  • 2 bunches green onions chopped
  • 16 chicken tenders approximately 2 lbs.

Coating:

  • 4 boneless skinless chicken breasts, halved
  • 2 cups half & half
  • 1 ½ cups mayonnaise
  • 3 tablespoons mango chutney
  • 2 tablespoons dry sherry
  • 1 tablespoon sherry vinegar
  • 2 tablespoons plus 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 2 cups finely chopped salted roasted peanuts

Instructions

  • In a large mixing bowl, blend soy sauce, brown sugar, sesame oil, ground ginger, five spice powder, and chopped green onions until the sugar dissolves.
  • Add chicken tenders to the marinade, turning to coat.
  • Cover and refrigerate overnight.
  • Preheat oven to 350°F (175°C).
  • Drain chicken tenders, reserving the marinade.
  • Arrange chicken in a baking dish and bake until brown and tender, basting occasionally with reserved marinade.
  • Meanwhile, place chicken breasts in a shallow baking dish and pour half & half over them.
  • Bake for 30 minutes.
  • Let cool and cut into 1-inch cubes.
  • In a blender or food processor, process mayonnaise, mango chutney, dry sherry, sherry vinegar, curry powder, and turmeric until smooth.
  • Dip chicken pieces into the curry mayonnaise mixture, then roll in the chopped peanuts.
  • Refrigerate for 30 minutes.
  • Arrange the coated chicken bites on a serving plate with fancy toothpicks.

Notes / Tips / Wine Advice:

Wine Advice:

Pair these Asian-inspired peanut chicken bites with a crisp and fruity Riesling or a light-bodied Pinot Noir. The sweetness of the wine will complement the savory flavors of the dish while balancing its richness.

Nutritional Information

Calories: 530 kcal | Carbohydrates: 20 g | Protein: 35 g | Fat: 36 g | Fiber: 3 g | Sugar: 10 g
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Course Appetizer / Chicken / Nuts
Cuisine Asian / Fusion
Diets Gluten Free

Cajun Beer-infused Trapper Steak

Cajun Beer-infused Trapper Steak

Portions:4
(including marination time) 4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • ½ cup soy sauce
  • 1 can 12 oz beer
  • 2 tablespoons onion powder
  • 1 tablespoon dried oregano
  • 2 tablespoons cajun seasoning
  • 1 tablespoon garlic powder
  • 2 tablespoons ground cumin
  • 2 tablespoons black pepper

Instructions

  • In a medium bowl, whisk together soy sauce, beer, onion powder, dried oregano, cajun seasoning, garlic powder, ground cumin, and black pepper until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the Cajun beer-infused Trapper steaks hot, garnished with additional cajun seasoning if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this bold and flavorful steak with a robust and malty beer such as an Amber Ale or a Brown Ale to complement the Cajun spices and the beer-infused marinade.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 20 g | Fiber: 2 g | Sugar: 2 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb

Spicy Citrus Black Dragon Steak

Spicy Citrus Black Dragon Steak

Portions:4
(including marination time) 4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • ½ cup hot sauce
  • ½ cup soy sauce
  • 2 tablespoons lemon juice
  • 4 cloves garlic minced
  • ½ cup green onion chopped
  • 2 tablespoons cayenne pepper
  • 2 tablespoons ground ginger
  • 1 tablespoon ground mace
  • 2 tablespoons hot curry powder
  • 1 tablespoon black pepper
  • 1 tablespoon salt

Instructions

  • In a medium bowl, whisk together hot sauce, soy sauce, lemon juice, minced garlic, chopped green onion, cayenne pepper, ground ginger, ground mace, hot curry powder, black pepper, and salt until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the spicy citrus Black Dragon steaks hot, garnished with additional chopped green onion if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this fiery and aromatic steak with a crisp and slightly sweet white wine such as Riesling or Gewürztraminer to balance out the heat and enhance the citrus flavors in the marinade.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 20 g | Fiber: 2 g | Sugar: 3 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb

Fiery Citrus Chainsaw Steak

Fiery Citrus Chainsaw Steak

Portions:4
4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • 1 cup vegetable oil
  • ¾ cup soy sauce
  • ½ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tablespoon jalapeno powder
  • 1 tablespoon ancho chile powder
  • 2 tablespoons ground cumin
  • 2 tablespoons cajun seasoning
  • 1 tablespoon dried rosemary
  • 1 tablespoon black pepper

Instructions

  • In a medium bowl, whisk together vegetable oil, soy sauce, lemon juice, Worcestershire sauce, jalapeno powder, ancho chile powder, ground cumin, cajun seasoning, dried rosemary, and black pepper until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the fiery citrus Chainsaw steaks hot, garnished with fresh herbs or lemon wedges if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this bold and spicy steak with a full-bodied and fruity red wine such as Malbec or Shiraz to complement the fiery flavors and the richness of the marinade.

Nutritional Information

Calories: 550 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 45 g | Fiber: 2 g | Sugar: 2 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb

Savory Ranch Side-Door Gunner Steak

Savory Ranch Side-Door Gunner Steak

Portions:4
(including marination time) 4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • 3 tablespoons soy sauce
  • 2 tablespoons barbecue sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon white wine
  • 1 teaspoon peanut butter
  • 1 package ranch dressing mix
  • 1 tablespoon dill weed
  • 2 tablespoons nutmeg
  • 2 tablespoons black pepper
  • 1 tablespoon sea salt or kosher salt

Instructions

  • n a medium bowl, whisk together soy sauce, barbecue sauce, vegetable oil, white wine, peanut butter, ranch dressing mix, dill weed, nutmeg, black pepper, and sea salt until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the savory ranch Side-Door Gunner steaks hot, garnished with additional dill weed or barbecue sauce if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this rich and savory steak with a bold and fruity red wine such as Syrah or Zinfandel to complement the barbecue flavors and the savory ranch dressing mix.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 25 g | Fiber: 2 g | Sugar: 5 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb

Spicy Citrus Nagasaki Steak

Spicy Citrus Nagasaki Steak

Portions:4
(including marination time) 4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • ½ cup soy sauce
  • 3 tablespoons lemon juice
  • 1 tablespoon habanero powder
  • 2 tablespoons ground sumac
  • 1 tablespoon hot curry powder
  • 1 tablespoon ground juniper berries
  • 1 tablespoon allspice powder

Instructions

  • In a medium bowl, whisk together soy sauce, lemon juice, habanero powder, ground sumac, hot curry powder, ground juniper berries, and allspice powder until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the spicy citrus Nagasaki steaks hot, garnished with additional lemon slices or fresh herbs if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this bold and spicy steak with a refreshing and slightly sweet wine such as Riesling or Gewürztraminer to balance out the heat and enhance the citrus flavors in the marinade.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 5 g | Protein: 35 g | Fat: 15 g | Fiber: 2 g | Sugar: 1 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb

Bold Red Beer Infused Webber Steak

Bold Red Beer Infused Webber Steak

Portions:4
(including marination time) 4 hours 10 minutes
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Equipment

  • medium bowl

Ingredients

  • 4 steaks your choice of cut
  • 1 12 ounce can red beer
  • 2 tablespoons grape juice
  • 1 tablespoon burrito seasoning mix
  • 1 tablespoon all-purpose beef seasoning
  • 1 tablespoon lemon pepper
  • 1 tablespoon black pepper
  • 1 tablespoon sea salt or kosher salt

Instructions

  • In a medium bowl, whisk together red beer, grape juice, burrito seasoning mix, all-purpose beef seasoning, lemon pepper, black pepper, and sea salt until well combined.
  • Place the steaks in a shallow dish or resealable plastic bag.
  • Pour the marinade over the steaks, ensuring they are evenly coated.
  • Cover or seal the dish/bag and refrigerate for at least 4 hours, or overnight for best results.
  • Preheat the grill or skillet over medium-high heat.
  • Remove the steaks from the marinade, allowing excess marinade to drip off.
  • Grill or pan-sear the steaks for about 3-4 minutes per side, or until they reach your desired level of doneness, basting occasionally with the remaining marinade.
  • Once cooked, remove the steaks from the grill or skillet and let them rest for a few minutes before serving.
  • Serve the bold red beer-infused Webber steaks hot, garnished with fresh herbs or a squeeze of lemon if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this robust and flavorful steak with a malty and slightly sweet beer such as an Amber Ale or a Brown Ale to complement the richness of the red beer marinade and enhance the overall dining experience.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 15 g | Fiber: 1 g | Sugar: 2 g
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Course Barbecue / Main Dish / Marinade / Meat
Cuisine Fusion
Diets Gluten Free / Low Carb