Main Meals

 

 

Crispy Baked Asian Chicken Wings 

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Description:
There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings. And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true?
I consider myself a bit of a wing connoisseur. Buffalo, chipotle, teriyaki, barbecue—you name it, I’ve winged it. While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite. I guarantee these wings will fly off the plate. (You had to know that was coming…)


Ingredients:
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend
1/3 cup hoisin sauce
1/4 cup blackberry jam


Directions:
Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated. Serve immediately.


Servings: 4


Category: Main Meals

Submitted By: Kelly Senyei @ justataste.com



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Monounsaturated Fat
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Description: What says summer more than cherries?
This is a delicious cherry crisp made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.

The nutritional benefits of cherries are pretty big, particularly when you consider their small size. Many of the health benefits of cherries are related to the natural chemical that gives them their color.

Anthocyanins give flowers, berries and other fruits the colors ranging from red to blue. Some of the best food sources of anthocyanins are red grapes, chokeberry, eggplant and, of course, cherries.
These pigments attract pollinators, act as a “sunscreen” and protect the plant from radicals formed by UV light, so they act as antioxidants. The antioxidant benefits are transferred to people when the fruits or vegetables are eaten.

Anthocyanins are also natural pain relievers and anti-inflammatories. They inhibit the production of COX-2 enzymes, as do over the counter and prescription pain relievers. Natural anti-inflammatories are believed to reduce the risk of many types of cancer. But, there are more nutritional benefits of cherries.

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Cherries, like most fruits, contain vitamin C. The proven and suspected health benefits of cherries and other vitamin C rich foods are too numerous to be covered in this recipe.
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