Teriyaki Chicken Wings

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Added advantage of being on a paleo diet is that I can gorge on these delicious teriyaki chicken wings. Unlike diets with heavy carbohydrates, the paleo diet is heavy in protein and fats allowing me to enjoy in the skin and all. These wings deliver on all notes. The sauce combines sweet and salty tangs with a meaty juiciness.

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar. The word teriyaki derives from the noun teri–the shine or luster given by the sugar content in the tare–and yaki–the cooking method of grilling or broiling. Traditionally, the meat is dipped in or brushed with sauce several times during cooking. In North America, any dish made with a teriyaki-like sauce or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is usually used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.

Here are some tips to keep in mind:

  1. I used chicken wings. They combine both the drumettes and wings into one; however, using just wings or just drumettes is optional.
  2. I used coconut aminos for a paleo version. Using soy sauce will provide the same flavor, but it is not gluten free.
  3. I used honey for my sweetener. I think it is not overly sweet and works well as a thickening agent for a sauce.
  4. TeriyakiChickenWings2Careful using fresh ginger because it will cause chunks in the sauce that can be potent.
  5. Broiling works well in browning the outside skin without overcooking the meat inside.
  6. Cooking the wings skin side down for the first ten minutes, allows the meat to cook through without burning the skin.
  7. The sauce is easy! Mix all the ingredients until the desired thickness.
  8. The sauce will continue to thicken and cook after being removed from the heat, so I suggest not boiling it over seven minutes.
  9. Toss the wings evenly to coat the
    wings evenly.

Napkins will be your best friends with this meal. It is finger licking good, but on the sticky side. I could have continued to eat the entire batch myself. Keep that in mind and be sure to double or triple the meal, inviting friends and family to come and enjoy the dish. It is a quick and easy meal for reunions and parties. Have everyone over to enjoy some wings and wow them with the sweet and salty crunch of these meaty wings.

Leave a comment with your favorite wing sauce. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Honey-Chipolte Meatballs

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Sweet and spicy with a tangy punch, these honey-chipolte meatballs are a flavor blaster to any dish.  They will ramp up pasta or sandwich.  Within ten minutes, you’ll have a delicious dish that shine.  Turkey is a great substitute to ground beef with less calories and saturated fats; turkey is even juicier than chicken, so the meatballs won’t dry out.

Here are some tips to keep in mind:

  1. I used turkey sausage instead of ground turkey.  Remove the turkey from the casing and it acts just like paged ground turkey.
  2. I added purple peppers to the mix along with onion for an extra crunch.
  3. Instead of cider vinegar, I used red wine vinegar.  You just need the acidity to balance the sweetness of the honey and spiciness of the chilies.
  4. Be sure to brown the meatballs in a pan before placing them in the oven to prevent them from drying out.
  5. Placing them in the oven allows the turkey to cook through without burning the outside.
  6. Be sure not to burn the sauce by constantly stirring the mix of meatballs in the sauce.  Tip the pan to allow the sauce to gather in one spot.  Then, spoon it evenly onto all
    the meatballs.
  7. I used about 2 sausages and made 8 meatballs, about 4 meatballs per sausage.

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These sweet and spicy meatballs will make your mouth sizzle.  They pair well with pasta or as a hoagie with peppers and onion.  It’s a new way to enjoy turkey with flavor that will blow your taste buds away.  Try it the next time you want to spice up your bland pasta.

Leave a comment with how you enjoy ground turkey.  Follow other recipes and dishes on my Pinterest.  Be sure to check back next Wednesday for more tips and tricks from The Cooking Bug.

Teriyaki Salmon with Sriracha Cream Sauce

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Sound fishy? We’ve divulged in fish Fridays every week. It can be challenging to mix up your fishy flavors. Teriyaki salmon with sriracha cream sauce elevates your fish in 30 minutes cooking time. Place atop rice and you have a wonderful dish that can compete with sushi restaurants worldwide. I love the complimentary sweet and spicy sparks that sizzles in my mouth with every bite. I don’t usually care for mayonnaise or spice, but this recipe changed my mind. Combined, they create a cooling sensation to the fire of sriracha.

Here are some tips to keep in mind:

  1. Allow the fish to marinade and collect flavors.
  2. In place of mayonnaise, you could use a greek yogurt. It is a healthier substitute that maintains a cooling sensation.
  3. Sriracha is a widely used hot sauce in many Asian dishes and can be found most commonly in ethnic food sections.
  4. The sweetened condensed milk is foul on its own; it is used to create the creamy thickness of a sauce.teriyakisalmonwsrirachacream
  5. I suggest using the sauce in small increments because it can clear your nostrils. I halved the recipe and still had leftovers.
  6. Add the sauce to a bottle and store in your fridge for later use and to create uniform plating.
  7. Keep eyes on your marinade because it can begin to burn easily on the stove.
  8. I suggest using Coho salmon because it contains the most nutritional benefits.
  9. When cooking your salmon, put a sheet of aluminum foil on the bottom of the pan. The excess sauce can cook into the pan and make it harder to clean.

Sweet, spicy and savory the dish hits all the high notes of a tasteful meal. High in omega-3 and full of flavorful notes, you’ll learn to love salmon as much as I do. It can be a versatile sauce for pork and other seafood. Experiment with the “spieety”–sweet and spicy–tastes of this meal.

Leave a comment with your favorite fish recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.