Back around Memorial Day, I went to turn over in bed and got a sharp pain in my lower back which I first thought was my sciatica acting up. However, I soon developed pain in the upper leg. To make a long story short, an MRI plus a nerve conduction test by a neurologist determined that I had a pinched nerve because of a disc issue,

I also developed some muscle atrophy and caused my left leg to weaken. I’m going to physical therapy and have made small gains, but the disc issue must also be addressed. This has made it impossible for me to work so that’s the reason why I’ve been absent for a bit.

Since I may have to go for some minor neurological surgery, I’m now on the injured/reserve list. I hate this because I’m a pretty active person and it’s a terrible way to spend the upcoming holidays.

I wish you all a very happy holiday season.

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Honey Roasted Wings–Great Party Food

These honey roasted wings are so delicious, I’m sure you’ll swoon over their great taste. I’m definitely not kidding about this. Since wings are some of my favorite things to eat–and I have many recipes on here–I’ve eaten loads of them. And I have to say these are some of the most delicious ones I ever had.

I tend to do most of my wings in the air fryer, but these are done in the oven. They’re not suitable for the air fryer due to the fact that they cook in the honey sauce.

A friend posted this recipe on Facebook and I was glad I tried it.

Delicious Sauce

Can we talk about the sauce? First it’s fantastically flavored and pretty simple. I’m sure you have all the ingredients on your shelf so there’s nothing special to buy to make them.

The sauce is poured over the wings and they bake in the sauce. Not only does this make the flavor infuse into the wings, unlike sauce added after they’re cooked. The really special thing here is the sauce reduces, caramelizes and becomes sticky. The taste sensation is marvelous. I cannot say enough good things about this wing recipe.

The Cooking Vessel

My advice here is to choose what you cook these in wisely. I used disposable aluminum pans because I didn’t want to deal with the clean up. This is one of the few times I decided to not go “green.” If that doesn’t bother you, then any 13 x 9 pan or roasting pan will do you. Lining the pan with foil or non-stick parchment can help if you’re not using a disposable pan

If you have a good non-stick pan, then that’d be a good choice too.

The Recipe

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Honey Roasted Wings

Oven roasted for great flavor

Prep Time15 minutes mins

Cook Time50 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: football party food, oven roasted wings, wings for tailgating

Servings: 6

Calories: 503kcal

Author: Judith Hannemann

Ingredients

• 3-4 lbs wings
• 1 cup honey
• 1/2 cup soy sauce
• 2 cloves garlic minced
• 2 tbs olive oil
• 2 tbs ketchup
• 1/2 tsp salt
• 1/2 tsp pepper

US Customary - Metric

Instructions

• Preheat oven to 375F/190C.
• Cut wings into flats and drummies if desired--discard wing tips or save to make stock.
• Lay wings in a single layer in a 13x9-inch pan. Mix together in a small bowl the honey, soy sauce, garlic, olive oil, ketchup and the salt and pepper. Mix this well so the honey is dissolved.
• Pour the sauce over the wings and roast for 40-50 minutes, basting occasionally.
• If desired, you can reduce the sauce that remains in the pan as a dipping sauce.

Nutrition

Serving: 1serving | Calories: 503kcal | Carbohydrates: 49g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1411mg | Potassium: 282mg | Fiber: 0.3g | Sugar: 48g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg

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I’ll be back Wednesday with a new (and easy) recipe!

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Happy Thanksgiving to all. There will be no Wednesday post nor Wednesday or Thursday email this week as I will be enjoying the holidays!

Regular schedule will resume on Sunday. Eat well, my friends.

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To everyone, a Happy Thanksgiving!

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Another Wonderful “Accident”

Since I acquired my “office” (a little bungalow nestled in the woods) to separate my business from my home, I rarely do any real cooking where I live. I did leave basic cookware and an assortment of herbs and spices behind just in case.

I invited a neighbor I’m very friendly with for a socially distanced dinner on the deck and I was making a chicken done on my BBQ’s spit. Had none of my regular seasoning made up so I had to start from scratch. However, I discovered that I lacked a couple of ingredients at my house so I had to improvise.

Discover Dill

Have you ever tried dill as the main flavor with chicken? If not, you’re really missing out.

That’s all I had on hand that wasn’t really “stale.” You know what they say about herbs and spices getting less potent with time. It’s really true if you have them for several years and they do last longer than the spice companies tell you–well, they do have a vested interest in you chucking them and buying new–but when you’ve had dried basil for almost 10 years, they tend to be correct.

So using what I had and forgetting how much I love the flavor of dill with chicken, I went ahead and used that as the main flavor in the poultry rub. And it was so good, my neighbor remarked on how utterly delicious it was.

A Word About Rotisserie Chicken

Everyone seems to love those rotisserie chickens you get at the store. I’m one of those people too. The flavor and texture is amazing and it’s so juicy and it’s never dry.

It suddenly came to me about a year ago why this is so; they brine that chicken! With the amount of cooking I do, I am ashamed to admit that I never made that connection. Now I brine, but I don’t do it for longer than 5 hours. For a chicken between 4 and 6 pounds, that seems to be the perfect length. My brine recipe is in the notes in the recipe card.

The Recipe

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All-Purpose Poultry Rub

Possibly the best chicken seasoning ever

Prep Time5 minutes mins

Cook Time0 minutes mins

Course: condiments, Dips/Sauces/Dressings

Cuisine: American

Keyword: best brine recipe for chicken, dry rubs for chicken, rotisserie chicken flavorings

Servings: 2 chickens

Author: Judith Hannemann

Ingredients

• 1 tbs smoked paprika
• 1 tsp dried dill
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper

Instructions

• Mix all ingredients together, then store tightly covered.
• May be doubled or tripled. This recipe will season 2 smaller chickens and one large one.

Notes

Brine: 1 gallon (128 oz/3.5L) water; 1/3 cup kosher salt; 1/3 cup sugar; 1 bay leaf; 4 peppercorns

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