Category Archives: Chicken

Party Wings: Honey, BBQ, Mexican, Parmesan, and Buffalo !!!

Appetizers, Chicken, dinner June 17, 2026 Leave a comment
Picnic table with plates of chicken wings, celery, carrot sticks, salad, sauces, and drinks by the ocean
Party Wings!

Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.

HONEY CHICKEN WINGS

  • 1 large white onion, chopped
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • ¼ cup unsalted butter
  • 2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
  • 1 ½ teaspoons minced garlic
  • 5 pounds chicken wings

Process

  1. Preheat oven to 350°F.
  2. Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  3. Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
  4. Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).

 MEXICAN STYLE CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
  4. Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons of paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter, melted
  • 1 pound chicken wings
  1. Preheat oven to 400°F.
  2. In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  3. Pour melted butter into a shallow bowl
  4. Dip chicken pieces into butter, then place in bag and shake to coat
  5. Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot

 BUFFALO CHICKEN WINGS

Step 1

  • 3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons of garlic powder

Process

  1. Preheat oven to 450°F.
  2. Thoroughly pat dry the chicken with paper towels.
  3. Line a rimmed baking sheet with foil and place a wire rack over the pan.
  4. Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
  5. Arrange chicken on the prepared wire rack.
  6. Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
  7. Drizzle the sauce over the chicken and toss to coat.

BUFFALO SAUCE

Step 2

  • ⅔ cup hot pepper sauce (such as Frank’s RedHot)
  • ½ cup cold butter
  • 1 ½ tablespoons white vinegar
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon garlic powder
  1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
  2. Combine the remaining ingredients- vinegar and pepper and whisk until smooth.

BLUE CHEESE DIPPING SAUCE

Step 3

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise or plain Greek yogurt
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
  2. Add the remaining ingredients and whisk to blend well.
  3. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all the ingredients except the chicken
  3. Mix to blend well.  Add the chicken and toss to coat
  4. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  5. Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).

Oven-Fried Coconut Chicken

Chicken, Dinner Ideas June 16, 2026 Leave a comment
Picnic table with fried chicken, corn on the cob, coleslaw, macaroni salad, drinks, and condiments in a park.
A picnic table set with oven-fried coconut chicken

Tasty Oven-Fried Coconut Chicken combines the crunchy satisfaction of fried chicken with a lighter, oven-baked finish and a tropical coconut twist. This dish offers a delightful contrast of textures—the crispy coconut and crumbs give way to juicy, flavorful chicken—while the coconut adds subtle sweetness and a toasted aroma. It’s versatile enough for weeknight dinners, casual gatherings, or as an impressive entrée for guests. Serve it with tangy mango salsa, a creamy lime aioli, or a simple honey-mustard dip to highlight the coconut’s mild sweetness and enhance the savory profile.

Ingredients

  • 1-1/2 cups (loosely packed) flaked coconut
  • 1-1/2 cups of all-purpose flour
  • 1 cup seasoned breadcrumbs or panko breadcrumbs
  • 2 eggs
  • 4 tablespoons of butter, melted
  • 1 pound of chicken thighs and legs
  • ¼ teaspoon of salt and pepper to taste

Process

  1. Preheat oven to 400° F.
  2. Brush a rimmed, foil-lined baking sheet with 4 tablespoons of melted butter and set aside.
  3. In a shallow dish, mix coconut and breadcrumbs
  4. In a separate bowl, beat eggs until foamy.
  5. In a separate bowl, mix the flour, salt, and pepper.
  6. Dredge the chicken pieces in flour, then dip in the egg mixture. Press the coconut-breadcrumb blend onto the wet chicken pieces.
  7. Arrange chicken on the rimmed baking sheet, skin side up, leaving space between pieces so they don’t steam. Roast in a single layer.
  8. Bake for 40 – 45 minutes until chicken is tender and lightly browned, and an instant-read thermometer reads 165°F (74°C).

Chicken Salad Caesar Style!

Chicken, dinner, Dinner Ideas, Salads June 8, 2026 Leave a comment
Grilled chicken Caesar salad with iced tea on wooden table overlooking beach and pier
Enjoying a grilled chicken salad!

Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.

Ingredients

Dressing

  • 2 cloves of garlic, minced or pressed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons of fresh-squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Worcestershire Sauce

Put dressing ingredients in a small food processor or blender and blend. Set aside.

 Marinade

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  1. Mix the marinade ingredients together in a bowl or a sealed bag.
  2. Marinade chicken breasts for 20 – 30 minutes.
  3. Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).

Salad Ingredients

Use the listed options or add your own; all choices are optional.

  • Romaine Lettuce torn into bite-size pieces
  • 2 hard-boiled eggs
  • Crumbled Feta or Goat Cheese
  • Black olives, sliced
  • Thinly sliced scallions
  • 1 can baby corn on the cob, drained
  • Roasted red pepper, sliced
  • Garlic croutons
  • 1/3 cup Freshly grated Parmesan cheese

Process

  1. Put lettuce and other salad ingredients in a large salad bowl.
  2. Add sliced grilled chicken.
  3. Mix with the olive oil and garlic dressing
  4. Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
  5. Serve immediately.

Bourbon Barbecue Sauce

Chicken, Dinner Ideas, Fun Stuff, Side April 29, 2026 1 Comment
Jar of homemade bourbon barbecue sauce labeled with small batch Kentucky bourbon
A jar of homemade bourbon barbecue sauce

Imagine a sauce so delicious it turns any grilled or smoked meat into a flavor explosion! Homemade bourbon barbecue sauce is your secret weapon for summer cookouts, family feasts, or just a fun night in. Made with simple ingredients, it blends the smoky richness of traditional barbecue with the sweet, caramel kick of bourbon—creating a taste that’s both complex and irresistible. Best of all, you get to be the chef, choosing fresh, natural ingredients instead of store-bought versions filled with preservatives. This sauce is super easy to whip up and perfect for adding a special touch to chicken, pork, beef, or even veggies. Its rich, smoky, and slightly sweet flavor makes every bite memorable. Whether you’re a barbecue pro or just love good food, this homemade bourbon sauce will quickly become your go-to for turning ordinary meals into extraordinary ones. Get ready to impress your friends and family with your culinary skills and a splash of bourbon magic!

Ingredients

  • 2 cups of ketchup
  • 4 tablespoons Worcestershire sauce
  • 3/4 cup Bourbon
  • 1/4 cup strong coffee
  • 4 tablespoons soy sauce
  • 1 tablespoon spicy brown mustard
  • 1 cup packed brown sugar
  • 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
  • 4 tablespoons cider vinegar
  • 1 tablespoon Tabasco sauce (optional if you don’t like hot)

Directions

  1. In a medium saucepan, combine all ingredients.
  2. Bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat to low. Simmer for ½ hour, stirring occasionally until thickened.
  4. Store in refrigerator.

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly January 8, 2026 Leave a comment

This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.

Ingredients:

  • 1 tablespoon of sesame oil to coat pan
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry or apple cider vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small, peeled zucchini, sliced very thin with a vegetable peeler
  • About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
  • 1 lb. of deveined and peeled medium shrimp
  • 1/4 cup chopped cashews or peanuts

Process

  1. In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
  2. In a small bowl combine minced garlic and minced ginger. Set aside.
  3. In another bowl, combine coleslaw, scallions and zucchini, set aside

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.

Oyster Stuffing

Bread, Chicken, Dinner Ideas, Fish December 15, 2025 Leave a comment

The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.

SERVES 8—10

INGREDIENTS

  • 11 cups ½” cubed white French bread (about 14 oz.)
  • 6 slices bacon
  • 6 tbsp. butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
  • 1 cup chicken stock
  • ¼ cup madeira or port (a sweet wine)
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tbsp. fresh chopped thyme leaves
  • 2 tbsp. fresh chopped sage leaves
  • ½ tsp. Tabasco (or any hot sauce)
  • ¼ tsp. fresh grated nutmeg
  • ⅛ tsp. ground cloves
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 250˚F.
  2. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
  3. Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
  4.  Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
  5.  Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes.  Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
  6. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

Roasted Garlic Chicken Thighs

Chicken, Dinner Ideas December 8, 2025 Leave a comment

Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.

This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.

INGREDIENTS

  • 3 – 4 pounds of skin on and bone in chicken thighs
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2-tablespoons fresh rosemary, chopped
  • 2-tablespoons fresh thyme, chopped
  • 1/2 cup (or more) fresh parsley, chopped

MARINADE

  • About 1 cup of olive oil – more or less to cover the chicken pieces
  • 6 peeled and smashed garlic cloves – cut in half after you smash them
  • ½ cup of fresh minced flat leaf Italian parsley

PROCESS

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
  • Spread them flat in a baking dish large enough to hold all thighs
  • Combine olive oil, garlic cloves and parsley and pour over thighs
  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.

After 6 – 24 hours

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
  • Reserve 1/3 cup of olive oil from marinade.
  • Preheat oven to 400F. 

In a bowl combine

  • 8 more garlic cloves, minced or grated
  •  1/3 cup reserved olive oil
  •   2 tablespoons fresh rosemary chopped
  •   2 tablespoons fresh thyme leaves
  1. Pour this mixture on top of chicken in pan.
  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

Enjoy

Parmesan Chicken Breast (easy)

Chicken, Dinner Ideas January 8, 2013 Leave a comment

Parmesan Chicken Breasts

Ingredients Chicken Parmesan

    • 1/4 cup Parmesan cheese, grated
    • 2 tablespoons dried Italian seasoned breadcrumbs
    • 1/8 teaspoon paprika
    • 1 teaspoon dried parsley (optional)
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon fresh ground pepper
    • 1/2 teaspoon sea salt
    • 4 boneless skinless chicken breasts ( about 1 pound)

Directions

  1. Preheat oven to 400 degrees.
  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
  3. Place one chicken breast in bag of cheese mixture, shake to coat all sides, repeat with remaining chicken.
  4. Spray cooking sheet with non-stick cooking spray (Pam)  and arrange chicken in a single layer
  5. Bake until chicken is cooked through, 20-25 minutes.