Hoisin Sriracha Chicken Wings
- 3 lbs chicken wings tips removed
- 1/4 cup hoisin sauce
- 1/4 cup plus 1tbsp sriracha sauce divided
- 2 tablespoons brown sugar
- Chopped green onions optional
- Coat inside of slow cooker with nonstick cooking spray.
- Pre-heat broiler. Spray large baking sheet with non stick cooking spray. Arrange wings on prepared baking sheet. Broil 6 to 8 minutes or until browned, turning once. Transfer wings to slow cooker.
- Combine hoisin sauce, 1/4 cup sriracha sauce and brown sugar in medium bowl; mix well. Pour sauce mixture over wings; stir to coat.
- Cover; cook on low 3.5 to 4 hours. Remove wings to large serving platter; cover with foil to keep warm.
- Turn slow cooker to HIGH. Cook, uncovered 10 to 15 minutes or until sauce thickens. Stir in remaining tablespoon of sriracha sauce. Spoon sauce over wings; sprinkle with green onions.
Mushrooms add a hearty, meaty texture to any dish, and this recipe combines two delicious varieties sautéed with garlic for maximum flavor! Combining mushrooms in a single dish also amps up the nutritional value considerably. Shiitake mushrooms are rich in vitamin D, and baby portobellos […]
We all can remember a time when we didn’t like Brussels sprouts and were forced to eat them. These Honey Balsamic Bacon Brussels Sprouts are not only easy to prepare, but they are good for you. If you’re having company, be sure to make extra’s because they go very quickly but these will become your new favorite healthy addiction. I was never a fan of Brussels sprouts until I had them roasted. These sprouts are roasted with applewood maple bacon and a drizzling of canola oil so they come out of the oven crispy. Then, spreaded evenly making them burst with an incredible dimension of flavor.
Honey Roasted Balsamic, Bacon Brussels Sprouts
- 1 1/2 lbs brussels sprouts
- 3 tbsp canola oil
- 2 cloves garlic
- 5 slices thick applewood bacon
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp white balsamic vinegar
- 2 tsp honey
- Preheat oven to 425°.
- Line a baking sheet with parchment paper or aluminum foil.
- Rinse and trim off the outer leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with 2 tablespoons of canola oil, garlic, kosher salt and freshly ground black pepper to coat thoroughly.
- Place bacon on baking sheet and cook for 10-15 minutes or until crispy
- Once bacon is done, remove from oven and set aside, transferring them to a paper towel
- Using the same baking sheet, transfer brussels sprouts to the pan, spread in one layer and roast until tender and caramelized, about 20 minutes.
- Place brussel sprouts back into the bowl and add remaining tablespoon of canola oil, white balsamic vinegar, honey, reserved crumbled bacon.
- Toss to coat evenly
- Salt and pepper to taste if necessary
- Garnish with grated parmesan cheese (optional)