appetizer Archives - MyFoodChannel

Wings Recipe – Crispy Baked Chicken Wings

07/16/202204/21/2017 by Chef Buck

This oven baked wings recipe is a healthier and less messy chicken wing dish, compared to traditionally fried wings. These chicken wings are super tasty whether you eat them with or without a salt and pepper seasoned topping, or wing sauce. This seasoned wings recipe is based on salt and pepper style dishes I love ordering at Chinese restaurants.

What You Need For A Crispy Wings Recipe

3 lbs CHICKEN WINGS
10-12 GARLIC CLOVES, finely chopped
big bunch of CILANTRO, chopped (stems and leaves)
3-4 GREEN ONIONS, chopped, bottoms separated from tops…use the green tops as a garnish
1-2 JALAPENOS, finely chopped (or substitute red pepper flakes)
2 Tbsp BAKING POWDER*
1 tsp TURMERIC POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp CHILI POWDER (I used chipotle, or smoked jalapeno in the video)
SALT and PEPPER (to taste)
OIL to saute seasoning topping

*Baking Powder is a mixture that works similarly to some cooking properties of baking soda and cornstarch.

How to Make a Crispy Wings Recipe

Preparing and Cooking The Wings:

I generally remove the skin from chicken, but not when I’m baking this wings recipe; that crisp cooked skin is what makes chicken wings so tasty.
Buy your wings already cut up, or cut them up yourself at home. [They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.]

1) Pat chicken pieces dry with a paper towel and set aside. Do not add oil, there’s plenty of fat in the skin. [If your wings are room temperature (they haven’t been cooled in the frig), you may need to wet your wings before patting dry. You want the chicken to have a bit of moisture to it, so plenty of the seasoning will stick to it.]
2) Combine the baking powder and powdered seasonings in a bowl and mix together well.
3) Toss the wingettes and drumettes with the dry coating.
4) Arrange the chicken pieces on a wire rack over a baking pan and place in an oven preheated to 425 degrees Fahrenheit. Here’s a good option if you want to check current prices for an oven-safe roasting rack on amazon.
5) Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.

While The Wings Bake, Make The “Salt and Pepper” Seasoning Mix:

1) Heat a little oil in a skillet, on medium heat.
2) Add fresh chopped jalapenos, or substitute red pepper flakes, and chopped green onion bottoms.
Saute on Medium low heat for 2-4 minutes.
3) Add finely chopped garlic and continue to saute for a couple of minutes; be sure to keep the temperature low enough to not burn the garlic.
4) Add chopped cilantro, lots of it, stems and all.
5) Continue sauteing the mixture on medium low heat for 10-15 minutes until the cilantro has cooked down. You want the seasoning to still contain a small amount of moisture, so it will stick to the cooked wings.
6) Once the wings have baked to crispy completion, toss the wings and the seasoning together and serve.

That’s it! Let me know what you think of this oven baked wings recipe, and if you’d like to try an Asian twist on baked wings, here is an easy Korean-Style Wings Recipe.

And for a tasty non-wing baked chicken recipe, check out this Chicken Tenders Recipe

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Hot Wings Recipe – Crispy Baked Chicken

07/16/202202/05/2016 by Chef Buck

Make a spicy hot wings recipe at home. You can bake crispy wings for a healthier version of your favorite wings recipe, and a Buffalo sauce is super easy to prepare. I usually buy the whole wings and cut them up at home, but you can buy bags of chicken wings already cut up into drumettes and wingettes.

What You Need to Make This Hot Wings Recipe

3 lbs CHICKEN WINGS
2 Tbsp BAKING POWDER
1 tsp SALT
½ tsp ONION POWDER
1 tsp GARLIC POWDER
1 tsp PAPRIKA
¼ tsp BLACK PEPPER
…but really, use whatever spices you like

Ingredients For Buffalo Hot Wings Recipe Sauce

¼ cup BUTTER
¼ – ½ cup HOT SAUCE
1 tsp WORCESTERSHIRE
1-3 Tbsp HONEY

How to Make Crispy Chicken Wings In The Oven

Preparing and Baking the Wings:

I generally remove the skin from chicken, but not when I’m having wings; that crisp cooked skin is what makes wings so tasty. Buy your wings already cut up, or cut the up yourself at home. They’re not difficult to process at home, just cut easily between the joints, and be sure and save the wing tips to use for a chicken broth.

Pat chicken pieces dry with a paper towel and set aside
Combine the baking powder and seasonings in a bowl and mix together well
Toss the wingettes and drumettes with the dry coating
Arrange the chicken pieces on a wire rack over a baking pan and place in oven preheated to 425 degrees F. Here’s a good option if you want to price an oven-safe roasting rack on Amazon.
Cook wings for 50-60 minutes, turning every 20 minutes until crispy and done.

While the Wings Bake, Make the Sauce:

A classic Buffalo chicken wing sauce is easy to prepare.

In a sauce pot, melt butter
Add an equal amount of hot sauce to the pot, or more if you like your wings spicier
Throw in a splash of Worcestershire sauce
And for sweeter wings, add honey to taste
Mix well and heat through

Sauce the Wings, Or Don’t:

I like my spicy wings right out of the oven, just the wings and crispy skin. I like them tossed in Buffalo sauce, too, so I usually sauce half and leave half un-sauced, but follow your own heart.

To sauce the wings, simply combine the wings hot out of the oven and the sauce hot off of the stove into a bowl and toss. And a creamy blue cheese or ranch dressing makes a nice accompaniment.

And that’s it!

Give this hot wings recipe a try let me know what you think, and bon appétit!

And for another fun party type food, check out this recipe for a giant platter of Nachos Supreme.

best nachos recipe — This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.

Thanks For Checking out our Recipes

We hope you love this hot wings recipe! Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Make the Best Bean Soup Today !

12/30/202207/16/2015 by Chef Buck

This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.

Bean Soup Recipe Ingredients:

2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
1-2 Tbsp Oil
chopped PARSLEY if you want

Bean Soup Recipe Directions:

Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.

If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.

I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.

And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.

Thanks for Watching our Videos!

Thanks for checking out our bean soup recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Roasted Garlic Recipe …and make a Fancy Crostini

06/13/201904/17/2015 by Chef Buck

This roasted garlic recipe is easy to prepare and there are a zillion uses for roasted garlic, like a spread for bread, which I do in this video for a quick crostini idea.
Roasted garlic makes a great addition to rice, potato, and quinoa dishes, jams, salad dressings…most things are better with a little garlic.

Roasted Garlic Recipe Ingredients:

GARLIC
SALT
PEPPER
OLIVE OIL
…plus herbs and spices if you like

For Crostini:
BREAD
FETA CHEESE
CAPERS
KALAMATA OLIVES

Roasted Garlic Recipe Directions:

When buying, choose garlic bulbs that are firm and have an intact “papery” outer covering. Avoid soft bulbs, or bulbs that have give and seem overly dry and desiccated. Buy bigger bulbs with bigger cloves! Peeling garlic is a semi-pain, so make it easier on yourself and choose the largest cloves available.

Remove the papery outer covering and separate the cloves.
Do you have a secret tip (that really works!) for quickly peeling garlic cloves? If so, please let me know! I’ve found that the best way for me is the tried and true one-at-a-time method: just give each clove a gentle whack, enough to break the peel, and then remove the skin.
Place peeled cloves on a sheet of aluminum foil.

Drizzle with olive oil. It doesn’t have to be a lot, just enough to coat the cloves.
Add salt and pepper to taste, and any dried herbs or seasonings you like. I usually add a little thyme.
Stir and coat the cloves in the oil and seasonings and then close up the aluminum foil like a Hershey’s Kiss.
Place on a baking sheet and slide into an oven preheated to 400 degrees Fahrenheit.
Bake 30-40 minutes and they’ll be soft and ready for use.

Raw garlic is super strong with a burning bite, but roasting mellows out the bite and transforms the garlic into a tasty treat that can be popped into your mouth whole. I usually eat a handful of cloves when they’re right out of the oven–I can’t help myself!
Warm roasted garlic is great on a crostini, which is really just a fancy piece of toast.
Toast slices of French bread and smear on the warm garlic cloves like butter. Top with feta cheese, capers, and kalamata olives for a quick treat.

Use roasted garlic as a spread for sandwiches.
Mix into mashed potatoes or rice dishes (or quinoa).
Add roasted garlic to salads or mash into salad dressings.
Add to jams, and gravies, and guacamole.
Mix with butter for garlic bread.
Add roasted garlic to anything; it’s a great item to have in the fridge.
Store refrigerated and it will keep several days, store in a jar refrigerated and covered with oil, and it will keep a little longer,but there are so many uses for roasted garlic, it will be very easy to find ways to quickly use it up.
Give this roasted garlic recipe a try and let me know what you think, and bon appétit!

And for another simple and versatile recipe dish, try this Pickled Daikon and Carrot Relish.

Vietnamese Pickled Daikon and Carrot Relish — click pic for Vietnamese Pickled Daikon and Carrot recipe

Watermelon Salad Recipe –or how to save a sad melon

06/13/201909/18/2014 by Chef Buck

Watermelon Salad is simple to throw together and a tasty way to save a crappy melon. CG loves watermelon, but once in a while she brings home a dud that just doesn’t make the cut; so what does one do with an unsweet, flavorless melon? Turn it into a savory salad dish!

Watermelon Salad Recipe Ingredients:
6 cups crappy, unsweet, seedless WATERMELON
1-2 Tbsp fresh MINT (chopped)
¼ cup RED ONION (chopped)
¼ cup FETA CHEESE crumbles
½ cup toasted ALMOND SLIVERS

dressing:
¼ cup BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 Tbsp DIJON MUSTARD
1 Tbsp MAPLE SYRUP (or substitute honey)
1 clove GARLIC (minced)
SALT and PEPPER to taste

Watermelon Salad Directions:
This salad works best with a seedless melon–’cause it’s a salad–and no one wants to dig seeds out of a salad.
Wash your melon and cut away the rind. Slice the red flesh into hearty, but mouth-sized pieces. If it’s sweet–then you’re set! Chow down, because that’s what a melon is for! –but if it’s not sweet, if it’s a flavorless lump that sits in your mouth like play-doh, then don’t despair…it’s salad time.
First thing, make the dressing.
In a small bowl, combine the balsamic vinegar, olive oil, dijon mustard, maple syrup (or substitue honey), garlic, salt, and pepper. Mix together and set aside.
In a larger bowl combine cut watermelon pieces, mint, red onion, feta cheese, and almond slivers. I’ve suggested some ingredient measurements–but that’s just a loose guildeline, man. It’s a salad…follow your heart (and taste buds).
Add salad dressing to taste and toss.
Boom.
That’s it, dude.
Your crappy melon has been transformed into a delicious salad.

Give this Watermelon Salad recipe a try and let me know what you think, and bon appétit!

And for another tasty salad recipe, try this Black-eyed Pea Salad Recipe.

Spring Rolls with Peanut Dipping Sauce

04/26/202102/20/2013 by Chef Buck

Spring rolls are a nice appetizer when you go out to eat at a fancy-pants restaurant, and they’re just as nice when you eat them at home, and they’re easy to make. Briefly wetting the rice paper and placing it on a damp towel makes the delicate rice paper easier to handle. The rice paper softens while you place your filling–makes the process much easier–definitely give this technique a try!

All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens quickly when wet. Despite its initial “plasticky” appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.

What You Need to make Spring Rolls

Rice Paper and
Whatever the hell you wanna roll up in the rice paper.
Here are a few options I like to use:
cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on…
there’s no end to what you can use.

How to Make a Fresh Spring Roll

Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny.
Wet the rice paper with warm tap water. Just a few seconds under a warm tap is plenty. Place the rice paper on a damp towel and gently press down. The rice paper will quickly soften and become pliable. Arrange your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. Using basil or lettuce or cabbage leaves as your base ingredient will make the rolls structurally sound and easier to roll. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:

Peanut Dipping Sauce:
1 Tbsp Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil

Chili Dipping Sauce:
2 Tbsp Chili-Garlic sauce
2 Tbsp Soy Sauce
1 tsp Sesame Seeds

And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go.
Alright, that’s enough blabbing.
Give these spring rolls a try and bon appétit!

For another delicious Asian inspired dish, try a Seafood Pancake Recipe.

What You Need For A Crispy Wings Recipe

How to Make a Crispy Wings Recipe

Preparing and Cooking The Wings:

While The Wings Bake, Make The “Salt and Pepper” Seasoning Mix:

Thanks For Checking out our Recipes

Share and Enjoy !

What You Need to Make This Hot Wings Recipe

Ingredients For Buffalo Hot Wings Recipe Sauce

How to Make Crispy Chicken Wings In The Oven

Preparing and Baking the Wings:

While the Wings Bake, Make the Sauce:

Sauce the Wings, Or Don’t:

Thanks For Checking out our Recipes

Share and Enjoy !

Bean Soup Recipe Ingredients:

Bean Soup Recipe Directions:

Thanks for Watching our Videos!

Share and Enjoy !

Roasted Garlic Recipe Ingredients:

Roasted Garlic Recipe Directions:

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Share and Enjoy !

What You Need to make Spring Rolls

How to Make a Fresh Spring Roll

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