Teriyaki Chicken Wings

These chicken wings are completely addicting. A mix of sweet and salty make this game day snack a fan favorite. Marinate the wings up to 24 hours in advance for strong teriyaki flavor. The sauce creates a delicious glaze that will make your wings stand out. Enjoy!

3 lbs chicken wings

1 10oz bottle soy sauce 

2/3 C water

1 C brown sugar

2 T dry mustard

1 T ginger

3 garlic cloves, minced

1 T cornstarch

2 T honey

1. In a sauce pan, combine soy sauce, 2/3 C water, 1 C brown sugar, 2 T dry mustard, 1 T ginger, 3 minced garlic cloves. Bring mixture to a boil on medium heat. Then, remove from heat and let cool.

2. Once the marinade is cool, place chicken wings in a gallon ziploc bag and pour marinade over them. Place in the fridge for 4 hours, or up to 24 hours.

3. Preheat oven to 375 degrees.

4. Remove chicken wings from the marinade and spread them out on a cookie sheet. Place remaining marinade in a sauce pan.

5. Wisk 1 T cornstarch and 2 T honey into the marinade mixture.  Then heat on medium low to a boil. Turn to low and let simmer until sauce thickens stirring often.

6. Cook chicken wings in the oven for 60-75 minutes until cooked through. After the first 20 minutes,  turn wings and brush with sauce. After 20 minutes more, turn and brush other side with sauce. Cook for remaining 20-35 minutes.

7. Place wings skin side up under the broiler for 2-4 minutes to finish them off... but don't look away, they can burn very quickly.

8. Serve immediately and enjoy!

Roasted Carrots with Shallot Honey Glaze

This recipe is a quick and fool proof way to roast carrots. It doesn't take long to prepare and in the end you have sweet, soft carrots with lots of flavor! Cut the honey measurement in half for a slightly less sweet version.

2 lbs Baby Carrots with the tops

(or sub carrots cut on the bias in 2 inch chunks)

2 t olive oil

1 T butter

Salt & Pepper

Glaze: 

2 T butter

1 shallot, minced

2 T bourbon

2 T honey

1 T water

1 t fresh thyme, minced

1. Place roasting pan in oven and pre-heat temperature to 500 degrees.

2. If using baby carrots cut down greens on top to one inch.

3. Once oven is up to temp, remove roasting pan and add olive oil and butter to it, stirring to melt them together. Then add carrots, salt and pepper. Stir to coat well with olive oil butter mixture. Bake for 10 minutes in a 500 degree oven.

4. In a sauce pan over medium high heat, melt 2 T butter. Saute shallot for 1 minute in melted butter. Remove from heat and stir in bourbon, honey and water. Return to the heat and bring to a boil. Reduce heat to medium and cook approx 5 minutes or until the mixture turns into a syrup. Do not walk away! This can burn very easily.

5. Remove carrots from the oven, pour glaze over the carrots and stir gently to coat. Bake 5 more minutes or until carrots are crisp and tender.

6. Plate on a serving dish and sprinkle with fresh thyme. 

Enjoy!