Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

This dish is really easy to make and is loaded in flavor. It is elegant enough to entertain and very, very frugal. I used chicken legs and thighs but wings work beautifully with this glaze. Here is what you are going to need for these:

Serves eight

16 chicken legs (you can use thighs if you want)
2 TBS olive oil
2 tsp. coarse salt
2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 cup soy sauce
¾ cup Balsamic vinegar
¼ cup molasses
2 TBS sesame seeds

Preheat oven to 400 degrees.

Place rinsed chicken in a roasting pan in a single layer. Drizzle with olive oil, salt, pepper, onion powder and garlic powder. Toss the chicken making sure to coat all sides. Place pan in oven and roast for about 35 minutes – or until chicken is cooked through. All ovens are different so make sure you check for doneness.

While the chicken is cooking, place the soy sauce, vinegar and molasses into a pot. Bring it to a boil, stirring occasionally, and reduce heat. Simmer sauce until it thickens and reduces by 1/3rd – about 20 minutes.

Remove the chicken from the oven and discard any rendered liquid. Pour the sauce on to the chicken and toss to coat well. The glaze will thicken on the chicken so don’t worry if it is too liquid. Add the sesame seeds and serve. Enjoy!

2 chicken legs – CALORIES 353; FAT 16.36 grs (sat 4.05; mono 7.68; poly 3.58); PROTEIN 30.48 grs ; FIBER 0.55 grs; CARBS 16.24 grs; CHOLESTEROL 110.00 mg; IRON 3.46 mg; SODIUM 2354.26 mg; CALCIUM 30.99 mg

Print the Soy Molasses Glazed Chicken Legs Recipe Here

Serves six

6 chicken milanesas

FOR THE FRESH TOMATO SALSA:
½ pound cherry tomatoes – halved
2 TBS chopped capers
1 tsp. fresh thyme – chopped
½ TBS chopped parsley
1 garlic clove- minced
2 TBS lemon juice
2 TBS olive oil
1 tsp. salt
1 tsp. black pepper

Place the tomatoes, capers, thyme, parsley and garlic in a bowl. In a separate bowl, whisk together the lemon juice and olive oil. Add salt and pepper to taste.

Pour dressing over tomatoes and toss to coat well. Set aside.

Suggested sides – Baby Smashed Potatoes or Sweet Potato Chips

¼ salsa – CALORIES 75.39; FAT 6.9 grs (sat 0.97; mono 4.96; poly 0.8); PROTEIN 0.75 grs ; FIBER 1.04 grs; CARBS 3.6 grs; CHOLESTEROL 0.00 mg; IRON 0.5 mg; SODIUM 712.52 mg; CALCIUM 13.42 mg

Print the Fresh Tomato Salsa Recipe Here

Print the Chicken Milnesas Recipe Here

Breaded chicken can be made fairly easily. I like making a lot at once because these freeze beautifully. You can eat these as is with you side of choice or you can use them for making meals like chicken Parmesan. Whatever you decide, this is what you need for these:

Makes 12 Milanesas

2 cups white flour
2 cups bread crumbs
1 ½ tsp. garlic powder
½ tsp. paprika
½ tsp. cumin
Salt & Pepper
2 eggs – lightly beaten
3 whole skinless, boneless chicken breasts – about 6 oz. each

Place the flour in a shallow pan. Add 1 tsp. garlic powder, the paprika and cumin. Add salt and pepper. Mix well and set aside.

Place the bread crumbs in another shallow pan and add ½ garlic powder. Add salt and pepper and mix well. Set aside.

Place the eggs in a bowl and beat lightly.

Cut each breast in half. Using a sharp knife, butterfly each half breast. Cut these in half as well.

Place the chicken on a board and pound with a meat mallet. If you would prefer, place the chicken between two pieces of plastic wrap. Pound the meat until thin but do not beat it to a pulp.

Place each individual piece the flour. Shake off the excess. Place each piece – one by one – into the eggs. Shake off the excess. Place each piece into the bread crumbs and coat well. Shake off the excess.

Place some oil in a skillet and heat well. Add the milanesas into the pan and allow browning on the bottom. Flip and finish cooking. The process should take about 7 to 8 minutes in total.

Place the cooked milanesas on a plate lined with paper towels. Serve and enjoy!

CALORIES 234.76; FAT 5.92 grs (sat 1.64; mono 2.37; poly 1.46); PROTEIN 14.59 grs; FIBER 1.56 grs; CARBS 29.48 grs; CHOLESTEROL 58.21 mg; IRON 2.44 mg; SODIUM 559 mg; CALCIUM 48.53 mg

Print the Chicken Milnesas Recipe Here

This recipe was made with our homemade mole. However, you can go ahead and make this with store ought if you want. Here is what you need to do for 4 people:

3 cups mole sauce
2 cups shredded chicken or 8 cooked chicken thighs or legs
3 TBS sesame seeds

Place the chicken and the sauce in a pan. Bring it to a simmer and cook for about 20 minutes. While the chicken is cooking, dry toast the sesame seeds for about 6 minutes.

Sprinkle the seeds over the cooked chicken and serve with white rice. Enjoy!

Print the Chicken Mole Recipe Here

As far as I am concerned, chicken wings are the perfect appetizer. You can make them in so many different varieties of flavors – like Bubba from Forrest Gump would say – BBQ chicken wings, Buffalo chicken wings, Sweet & Sour Chicken wings, Sticky wings, Spicy wings, Tequila Margarita wings – you catch my drift. I always cut the wing in three but do not use the tips. I freeze those and keep them for making low sodium chicken stock. Although most chicken wings are deep fried, I like roasting mine at very high heat and then tossing them in my sauce of choice. I find they are still crunchy and not as greasy. Make sure you pass these around with tons of napkins!

Makes about 24 wings

2 pounds chicken wings
½ tsp. salt
½ tsp. black pepper
2/3 cups orange marmalade
½ cup ketchup
2 TBS soy sauce
2 TBS molasses
2 TBS lemon juice
1 tsp. Worcestershire sauce

Rinse chicken wings. Separate the flat part of the wing from the drummette. Cut off the tips and keep for future use.

Heat oven to 425 degrees. Line a baking sheet with foil. Brush lightly with some oil.

Season the cut wings generously with salt and pepper. Place the wings on the sheet – in an individual layer – and roast for 15 to 20 minutes. Make sure you are not piling the wings on top of each other because they will steam rather than crisp.

While the wings are roasting – whisk together the orange marmalade, ketchup, soy sauce, molasses, lemon juice and Worcestershire sauce in a small pan. Bring the sauce to a soft simmer, stirring occasionally, until sauce thickens a bit.

Using tongs, carefully remove the wings from the pan into a bowl. Pour ½ of the sauce mixture into the bowl. Toss wings to coat well.
Return wings to baking sheet and cook for another 15 to 20 minutes – until crisp and fully cooked through.

Place cooked wings into a platter and serve with extra sauce for dipping. Enjoy!

4 wings – CALORIES 440.74; FAT 23.12 grs (sat 2.89; mono 9.6; poly 5.15); PROTEIN 28.12grs ; FIBER 0.17 grs; CARBS 27.36 grs; CHOLESTEROL 115.19 mg; IRON 2.14 mg; SODIUM 949.65 mg; CALCIUM 19.5 mg

Print the Sweet & Sour Chicken Wings Recipe Here

This chicken is perfect for a small Thanksgiving. However, it is something you could make anytime of the year! The stuffing is delicious because it has a large ratio of mushrooms vs. bread. Here is what you need for this:

Serves four

FOR THE STUFFING:
8 pieces white bread – crust removed, diced small
1 tsp. garlic powder
1 tsp. paprika
½ tsp. dry chives
½ tsp. dry thyme
½ tsp. dry sage
1 tsp. coarse salt
1 tsp. black pepper
2 TBS olive oil
2 TBS butter
2 leeks – sliced up to the light green part and thoroughly washed
1 small green apple – peeled and chopped
1 cup chopped mushrooms – white, portabella, shitake
1 medium carrot – peeled and grated
1 celery stalk – chopped
1 cup chicken stock

Place the bread cubes in a bowl. Add the garlic powder, paprika, chives, thyme, sage, salt and pepper. Mix well. Add the olive oil and mix to coat evenly. Place in a baking sheet – in a single layer – and toast until nicely browned and crisp.

Melt the butter in a large skillet and add the leeks. Cook until softened – about 6 minutes. Add the apple, carrot, mushrooms and celery. Cook for another 7 to 8 minutes until everything is nice and soft.

Add the softened vegetables to the toasted bread. Mix well. Add the chicken stock and mix. Set aside.

1/8 of the stuffing – CALORIES 164.96; FAT 7.74 grs (sat 2.60; mono 3.56; poly 0.98); PROTEIN 4.15 grs ; FIBER 1.83 grs; CARBS 20.58 grs; CHOLESTEROL 8.53 mg; IRON 1.94 mg; SODIUM 479.61 mg; CALCIUM 63.04 mg

FOR THE CHICKEN:
1 – 4 pound roasting chicken
4 TBS unsalted butter
1 tsp. dry sage – crumbled
½ tsp. paprika
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
1 cup chicken broth

Preheat the oven to 400 degrees.

In a small bowl mix 2 TBS butter with the sage, paprika, garlic powder, black pepper and salt. Mash it well with a fork.

Rinse and pat dry the chicken. Very carefully separate the skin from the breast meat – using your hands. Do not break the skin. Rub the breast meat with half of the sage butter.

Melt the remaining butter and brush the whole chicken, making sure to brush both sides and in between the wings and leg area.

Place the chicken, breast side down, on a roasting rack. Roast it for 20 minutes. Remove it from the oven, reduce the heat to 350 degrees, and carefully flip the chicken. Return it to the oven and bake for another hour.

Remove the roasting pan from the oven and brush the remaining 2 TBS butter – melted – on the skin. Add the chicken broth to the pan. Return the roasting pan to the oven and finish roasting until a meat thermometer, inserted in the deepest part of the thigh area, reads 165 to 170 degrees.
Remove chicken from oven and tent loosely with aluminum foil. Allow chicken to rest for about 30 minutes before carving.

1/8 of chicken – CALORIES 386.99; FAT 20.27 grs (sat 8.21; mono 7.87; poly 3.78); PROTEIN 50.73 grs ; FIBER 0.18 grs; CARBS 0.55 grs; CHOLESTEROL 213.66 mg; IRON 6.5 mg; SODIUM 547.89 mg; CALCIUM 73.03 mg

FOR THE GRAVY:
Chicken giblets and neck
1 small onion – halved
4 garlic cloves – smashed
1 carrot – halved
4 bay leaves
Water
Rendered chicken fat
3 TBS flour

Place the chicken giblets and neck in a pot. Add the onion, garlic, carrot and bay leaves. Cover with water. Simmer until reduced and concentrated – about 2 hours. Strain the liquid and reserve.

Remove any burnt pieces from the roasting pan. Place the pan on top of two turned on burners. Add the flour and whisk until well incorporated. Whisk constantly for 3 minutes until flour is cooked. Add the reserved liquid and whisk vigorously until you have a smooth sauce.

Carve the chicken and serve with the stuffing and gravy. Enjoy!

Print the Sage Roasted Chicken with Mushroom Leek Stuffing Recipe Here

Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat. I added cubed sweet potatoes to this which complements the heat nicely.

Serves four

4 skinless chicken thighs and 4 skinless chicken drumsticks
1 large yellow onion – thinly chopped
3 garlic cloves – minced
2 celery stalks – finely chopped including leaves
2 TBS finely chopped parsley
3 chipotle peppers with adobo – chopped
2 medium carrots – sliced
3 large tomatoes – peeled, seeded and chopped (keep all the juice)
1 large sweet potato – peeled and cubed
2 cups low sodium chicken broth
1 TBS flour
1 tsp. salt
1 tsp. black pepper
Olive oil

Rinse and pat dry the chicken pieces. Season with salt and pepper.

Heat a large skillet with some oil. Brown the chicken pieces evenly on all sides. Set aside and wipe the skillet.

Add a little more oil into the clean skillet. Add the onion and cook for about 8 to 10 minutes, until softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring often. Add the celery, parsley, oregano and chipotle peppers. Cook for 1 to 2 minutes until fragrant. Add the carrots, tomatoes with their rendered juice, sweet potatoes and low sodium chicken broth.

Return the chicken to the pan. Bring stew to a boil, reduce heat and simmer for 45 to 50 minutes – until chicken is cooked through.

Remove chicken from pot and discard any hanging skin. Remove ¼ cup sauce in a small bowl. Add the flour and whisk until you have no lumps. Add the flour mixture to the pot and bring to a boil. Whisk until gravy is thick. Taste for salt and adjust if necessary. Return the chicken to the pot and heat through. Serve with rice. Enjoy!

Suggested sides – Mexican or Turmeric Vermicelli Rice

CALORIES 358.57; FAT 11.38 grs (sat 2.7; mono 4.5; poly 2.0); PROTEIN 39.24 grs ; FIBER 4.17 grs; CARBS 24.12 grs; CHOLESTEROL 140.39 mg; IRON 3.28 mg; SODIUM 886.59 mg; CALCIUM 82.32 mg

Print the Chipotle Chicken Stew Recipe Here

Chicken Fricasee is an all time popular dish in the US. It consists of chicken and mushrooms in a cream gravy. It is delicious and great with mashed potatoes. Here is what you need for this:

Serves eight

1 whole chicken – cut into 8 pieces
1 small white onion – finely chopped
2 garlic cloves – minced
2 cups chicken broth
1 cup water
2 Bay leaves
8 oz. small white mushrooms – halved
1 tsp. dried thyme
2 heaping TBS flour
1 cup cream
4 TBS butter
3 TBS olive oil
2 tsp. salt
1 tsp. black pepper

Season the chicken with salt and pepper. Heat a large pot with 1 TBS butter and 2 TBS olive oil. Add the chicken and brown evenly on all sides. Work in batches. Remove chicken from pot and get rid of the excess fat.
Add the onion and garlic to the pan. Scrape the bottom of the pan – adding a little bit of chicken stock to deglaze the pan. Cook onion until soft and translucent – for about 4 minutes. Return the chicken to the pan and add the chicken stock and water. Bring pot to a boil, cover and reduce the heat. Simmer for about 40 minutes. Remove the cooked chicken and set aside. Bring the liquid to a rolling boil and reduce it by one third.
While the liquid is reducing, melt 2 TBS of butter and 1 TBS of olive oil in a pan. Add the mushrooms and brown for about 8 to 10 minutes. Season with salt, pepper and thyme and finish browning. Remove the mushrooms from the pan, leaving a little bit of fat in the skillet, and set aside.
Add the remaining TBS of butter to the skillet and the flour. Whisk until the flour is cooked for about 3 minutes. Ladle some of the reduced liquid into the flour and whisk until smooth. Add the flour to the remaining reduced liquid and whisk until smooth. Add the cream and mix well. If you want to you can add ¼ cup of white wine or sherry to the sauce at this point. You can also thin it out with some milk if you want the gravy to be thinner.
Return the chicken and mushrooms to the pan. Heat through and serve with mashed potatoes. Enjoy!

CALORIES 484.48; FAT 33.08 grs (sat 14.82; mono 13.17; poly 3.88); PROTEIN 41.09 grs ; FIBER 0.86 grs; CARBS 7.17 grs; CHOLESTEROL 206.41 mg; IRON 5.45 mg; SODIUM 826.65 mg; CALCIUM 88.76 mg

Print the Chicken Fricasee Recipe Here

Depending on your appetite, you could easily feed eight people with two whole chicken breasts. Generally, when I make these I cut the stuffed breast in half. If anyone wants to have seconds great. If not, I have lunch for the following day. These are delectable and very easy to make. Here is what you need for these:

Serves eight

2 – 8 oz. chicken breasts – skinned and boned
4 slices ham or Prosciutto
½ cup shredded cheese – any cheese that melts well
¾ cup bread crumbs
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cayenne powder
1 tsp. salt
½ tsp. crumbled dry sage
2 eggs
¼ cup milk
1 TBS Dijon mustard
¾ cup flour
2 TBS Olive oil

Preheat oven to 350 degrees.

Place the breadcrumbs into a shallow dish and add garlic powder, paprika, cayenne, salt and sage. Mix well. Set aside. Beat the 2 eggs. Add the milk and mustard. Mix well. Set aside. Place the flour in a shallow dish.

Cut the breasts in half. Remove any excess meat and keep for other use. Using a sharp knife, cut a slit on the thick part of the breast to form a pocket. Be careful not to cut the breast all the way through. Add salt and pepper on both sides and in the inside. Use salt sparingly.

Place a folded piece of ham and some grated cheese into the breast. Set aside.

Place the chicken in the flour and shake off excess. Dip it into the egg and shake off excess. Place the chicken on the bread crumb and coat well. Shake off excess.

Heat a skillet with some olive oil. When the skillet is really hot – place the chicken in the pan and cook until one side is browned. Flip and brown other side and brown as well. Be careful not to burn the coating.

Place the chicken in a baking pan and bake for about 17 minutes until breast is cooked through and cheese melts. Cut each breast in half and serve. Enjoy!

Suggested sides – Ginger Garlic String Beans; Roasted Brussels Sprouts or Cajun Style Sweet Potatoes

½ stuffed chicken breast – CALORIES 252.44; FAT 10.27 grs (sat 3.2; mono 4.8; poly 1.2); PROTEIN 20.63grs ; FIBER 1.15 grs; CARBS 17.87 grs; CHOLESTEROL 96.04 mg; IRON 1.78 mg; SODIUM 721.95 mg; CALCIUM 95.31 mg

Print the Stuffed Chicken Breast Recipe Here