Butt-naked Chicken Wings and Pasta Salad

Butt-Naked Chicken Wings with Raspberry-Jalapeño Vinaigrette

 

Fried Chicken Wings

 

Ingredients:

  • 3-5 lbs of Chicken Drummettes, clean and dried
  • 1 Tbsp Granulated Garlic
  • 1 tsp Ground Thyme
  • 1 tsp Ground Paprika
  • ½ tsp Ground Ginger
  • Kosher Salt & Black Pepper to taste

 

Instructions:

  1. Mix seasonings together and spread over raw chicken
  2. Deep fry until
  3. Remove from oil and season lightly with salt

 

 

Raspberry Jalapeño Vinaigrette:

 

Ingredients:

  • 1 pint of fresh Raspberries, clean and dried
  • 2 jalapeno peppers (remove seeds if to reduce the heat)
  • 1 tablespoon coarsely chopped fresh mint, washed and trimmed
  • 1 tablespoon coarsely chopped red onions
  • 2 tablespoons fresh lime juice
  • 1 Tablespoon of Clover Honey
  • ½ tsp ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

Instructions:

  1. Put Raspberries in a bowl and lightly smash
  2. Split jalapenos lengthwise and scrape out seeds
  3. Cut jalapenos into small diced pieces
  4. Fine minced fresh mint, red onions, lime juice, honey, salt and pepper to the bowl
  5. Combine all ingredients together and whisk in the olive oil.

 

 

 

 

 

 

Fall Vegetable and Pasta Salad

  1. 1 lb of Seashell Pasta
  2. 1 16 oz can of Garbanzo Beans
  3. 16 oz of veggie stock
  4. 1 pint of grape tomatoes, halved
  5. ½ small red onion, quartered and thinly sliced
  6. 1 celery rib, small diced
  7. 1 seedless cucumber, small diced
  8. 1 tsp fresh garlic, minced
  9. 2 tsp fresh dill, chopped
  10. 3 Tbsp olive oil
  11. 2 tsp red wine vinegar
  12. ½ fresh lemon juiced
  13. 1 Tbsp Fresh Feta Cheese
  14. 1 Tbsp Fresh Parsley, chopped

Salt and Pepper to taste

  1. Boil Garbanzo Beans in Vegetable Broth until broth reduces until half. Drain and reserve.
  2. Prepare pasta according to package but add the reserved water to the pasta water.
  3. Gently toss all ingredients together.
  4. Add fresh dill and parsley at the end and serve room temperature or chilled.
  5. Garnish with fresh Feta Cheese and finish with fresh squeeze of lemon juice.
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