In addition to Sunday Sundaes that were served during our Puppy Bowl Party, we had chips, salsa, and chicken wings. But these were no ordinary chicken wings – these were hoisin.
And if anyone responds with, “did you say, ‘poison??!?!'” again I’m going to have to ask to you leave. 😉
Hoisin is something I use a lot around here, and it’s common in Chinese cooking. The gist of it is that it’s a thick, flavorful sauce that is both salty and sweet. Yum!
The instant I took these out of the oven, people descended upon them (and then complained about their burnt fingers). I was actually kind of worried that we’d run out before I had a chance to try them myself. Or before I even had a chance to toss them in a little extra sauce. Pre-sauce:
Delicious either way, frankly. 🙂
The beauty of a wings recipe is that it requires minimal effort. Cleaning up your fingers afterwards is probably the worst part of the process, but at least then you are full of yummy things.
Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
Stir together until semi-evenly coated.
Cook for four hours on high.
If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
Bake at 450 for 20 minutes.
While they are baking, take the juices leftover in the crockpot liner and transfer them to a small sauce pan. Whisk in the corn starch over medium heat until thickened (add more cornstarch if it doesn't thicken enough to coat the wings after about 5-7 minutes over the heat).
Pour sauce over wings, sprinkle with green onions, and enjoy!
I may be born and (mostly) raised in San Francisco, but the Montana years shine through now and again. This particular recipe is a nod to the late nights I spent studying with my bestie over cheese fries and coffee in a truck stop diner near Bozeman, MT. When I think of cheese fries, these are what spring to mind: thick fries drowned in flavorful, cheesy sauce. This recipe delivers exactly that, plus green onions and bacon.
If we’re honest, everyone is a little persnickety when it comes to french fry particulars. I prefer this sauce with wedges or crinkle cut, baked rather than fried – but you do you. Whatever speaks to your cheese-fry-loving heart, ya know?
Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.
We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.
There’s a couple of tricks to perfect fries.
The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!
The second thing, though slightly more annoying to do but very important, is the double fry. This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.
If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.
All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!
I don’t go to Starbucks that often (when I say not that often, I mean maybe twice a year), but a long day at jury duty (it was only lunch time) will make you do things you don’t normally do. I went in for a nice cold refreshing frappuccino so I wouldn’t fall asleep and left with a few little vanilla bean scones instead. I sat outside enjoying the sunshine before I had to be ‘locked up’ again and munched on the scones. They were sweet vanilla-y, and soft. Just a couple of bites of deliciousness. I went back to Starbucks the next day on my jury duty lunch time and of course, they were out, and the same thing the next day.
I thought about them all the time after that. Which is so silly because all I had to do was go into Starbucks to get them. It was also silly because i’ve made scones a million times, and I hadn’t even thought about making them. I grabbed my favorite scone recipe, my vanilla beans and got to making. They were everything I was craving and more!
3 ounces of unsalted butter (cold and cut into chunks)
1 cup milk
2 whole vanilla beans
Split both vanilla beans in half length wise
In a small sauce pan bring the milk and vanilla beans to a simmer
Once the milk has simmered transfer to another container and cool completely
In a mixing bowl, mix flour, baking powder, ¼ cup powdered sugar and butter together until the butter has turned into small pea size pieces
Crack your egg in a measuring cup and add enough of your now cold vanilla milk to make ½ cup, you will use the rest of the milk for the glaze.
Scrape two halves of vanilla beans (1 whole bean) and add it to your egg and milk then whisk to combine
Slowly add the milk into the dry mixture.
Turn your dough out onto a floured surface and roll out into a sheet about ½ inch thick, cut into about 1½ inch by 1½ inch squares, then cut the squares in half to form a triangle.
Place on parchment or slipad lined cookie sheet and bake at 350°F for about 8-10 minutes, or lightly browned around the edges.
While the scones are cooking, mix together 2 cups sifted powdered sugar, and vanilla milk. Adding only a few spoonfuls of milk at a time until it forms a thick, but runny glaze. Scrape the vanilla bean and add it to the glaze.
Once the scones are done, cool slightly and dip them into the glaze. You can just dip the tops, or coat the whole thing. If you glaze the whole thing, you will need to place them on a wire rack to let drip. Once the glaze sets up you can move them wherever you'd like, they are best served the first day, but are fine for a few days.
Aries was investigating me and the scones at the light box
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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