Oh, the delight of indulging in crispy, crunchy delicious chicken wings!

I must admit chicken wings have always been my ultimate ‘guilty pleasure’ treat; the guilt part being concerned about the unhealthy deep frying, especially restaurant wings which most likely where made with dangerous hydrogenated oils.

Of course, there is always the option of oven baked wings, but somehow, they never quite hit the right crispiness spot, so I set out on a quest to create a recipe for crispy wings, that skipped the deep fryer!

Many batches and tweaks later, the recipe is surprisingly simple, a blend of gluten free flours, baking powder and seasonings is all there is to it, in fact I keep a jar of this magic mix I my pantry labelled ‘Chicken Dust’, ready to be used in a bunch of recipes.

Baking powder you might wonder?

Turns out the baking powder (not to be confused with baking soda), raises the pH of the skin, draws out moisture and helps deliver that divine crispiness! A note on the baking powder, I highly recommend using a nontoxic aluminum free version.

The process is pretty straight forward, dust the naked chicken wings in the ‘Chicken Dust’, place on a parchment lined baking sheet, and bake until crispy, turning a couple of times. I tried this recipe with the wings on a wire rack, and found the result to be a little dry, placing the wings directly on the parchment paper allows them to crisp up in their own fat. I would however recommend the wire rack option for bigger wings.

These delicious wings are just perfect for game day, picnics, appetizers, or anytime! Here’s a clip of me making these wings live on the WCNC Charlotte Today Show ! I recommend serving them with Spicy Chipotle or Honey Mustard Dipping Sauces, made with Fresh Mason Jar Mayonnaise .

Enjoy!

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Crispy Oven Baked Chicken Wings with Dipping Sauces

The most crispy, delicious chicken wings are created without deep frying in this oven baked method.

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3 Lb

Ingredients

  • 3lb Chicken Wings (patted dry, about 24)
  • 1/4 cup Rice Flour
  • 1/2 cup Tapioca Flour (also known as tapioca starch)
  • 1 tablespoon Baking Powder (aluminum free)
  • 1 teaspoon English Mustard Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika

Instructions

  • Preheat the oven to 425 F
  • Line a large full-size sheet pan, or two smaller pans with parchment paper.
  • Place all the dry ingredients in a large bowl and mix well. Add the chicken and toss well to coat evenly.
  • Shaking off excess flour, place the chicken in a single layer on the sheet pan.
    Discard left over flour
  • Place in the oven for 30 minutes, flip pieces and cook 30 minutes more.
  • Flip wings once again, baste with pan juices and depending on the size of the wings, bake until golden, a further 20 to 30 minutes.
  • Serve with dipping sauces.

Keywords: oven baked wings, crispy chicken wings, gluten free chicken wings

 

Fresh, homemade mayonnaise is just streets ahead of the store-bought stuff, but I’ve got to be honest, the hassle of making mayo from scratch can be a bit of a drag, given it has a relatively short shelf life.

Until now.

I discovered the magic secret of Mason Jar Mayonnaise! Fresh mayonnaise in a jar, made in literally 30 seconds.

I’m not going to claim original rights to this idea, there are versions all over the web, however this is my method and recipe that works! You can see me prepare this recipe live on the  WCNC Charlotte Today Show.

 

This is a great base recipe, for this segment I made two versions of dipping sauces, Spicy Chipotle or Honey Mustard to go with the Crispy Oven Baked Wings, yum!

Note: Using raw egg in recipe can be a concern, however apparently salmonella lives on the egg shell, and not on the inside; dipping the eggs briefly in boiling water and th en in ice water is recommended to sanitize the eggs.

Of course you would want to use organic eggs from a reputable source, and use raw eggs at your own discretion.

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Fresh Mason Jar Mayonnaise

The taste of fresh mayonnaise is far superior to store bought; this easy Mason jar method is a game changer, quick, easy and delicious mayonnaise in a snap!

 

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 pint

Ingredients

  • 1          Organic egg, room temperature
  • 1          tsp. dried Mustard
  • 1          Tbsp. lemon juice
  • 1          Tbsp. Apple Cider Vinegar
  • 1          cup Olive Oil
  • 1          pinch Paprika
  •             Salt, to taste
  • Equipment needed; pint size Mason jar, stick blender

Instructions

  • Place all the ingredients in the Mason jar
  • Place the stick blender in the Mason jar, resting on the bottom, and begin blending, keeping it on the bottom until the mayonnaise begins to creep up the sides.
  • Lift the blender slightly to blend through.
  • Taste for seasoning. Store in fridge till needed.

Notes

 

 

* Note: This recipe contains raw egg yolk, dip the egg in boiling water before opening as salmonella contamination is usually on the shell. Know your source of eggs and proceed at your own discretion.

 

Keywords: Mason Jar mayonnaise

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Honey Mustard Dipping Sauce with Fresh Mayonnaise

An update on classic honey mustard sauce, with wholegrain mustard and fresh mayo

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10

Ingredients

  • 1          cup Mayonnaise
  • ¼         cup Sour Cream
  • 2          tablespoons Chipotle Chilis, canned, with sauce
  • 1          tablespoon fresh Lime Juice
  •             Pinch of salt

Instructions

  • Blend all ingredients well together and serve

 

 

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Spicy Chipotle Dipping Sauce with Fresh Mayonnaise

Just the right hit of spice from the smokey chipotle, a delightful sauce

  • Author: Carol Green

Ingredients

  • 1          cup Mayonnaise
  • ¼         cup Sour Cream
  • 2          tablespoons Chipotle Chilis, canned, with sauce
  • 1          tablespoon fresh Lime Juice
  •             Pinch of salt

Instructions

  • Blend all ingredients well together and serve

How to make the best chicken salad ever!

I have long been a fan of chicken salad, however I have an aversion to the goopy, mayo drenched deli versions so often found.  This recipe is my version of years of tweaking to achieve chicken salad nirvana in a light, tangy, mildly curried dressing.

The secret to success relies on two key elements; first using roast chicken for the meat, shredded and bathed in the still warm pan juices ensures a flavorful start to the dish.

The second element is home made mayonnaise; store bought mayonnaise can definitely sabotage your chicken salad with dull, chemically flavors, (besides being loaded with preservatives and highly processed!) This version of mayonnaise made in a mason jar takes just minutes to make.

Switch up the seasonings as the weather and mood dictate, with the fresh, crisp Fall weather I am inspired to make a mildly curried version, enjoy!

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Fresh Homemade Mayonnaise

Fresh Mayonnaise is a snap to make, with a few key steps and ingredients!

  • Author: Carol Green
  • Prep Time: 5
  • Total Time: 5
  • Category: sauces

Ingredients

1          Organic egg, room temperature

1          tsp. dried Mustard

1          Tbsp. lemon juice

1          Tbsp. Apple Cider Vinegar

1          cup Olive Oil

1          pinch Paprika

Salt, to taste

Instructions

  • Place all the ingredients in the Mason jar
  • Place the stick blender in the Mason jar, resting on the bottom, and begin blending, keeping it on the bottom until the mayonnaise begins to creep up the sides.
  • Lift the blender slightly to blend through.
  • Taste for seasoning. Store in fridge till needed.

Notes

  • Equipment needed; pint size Mason jar, stick blender
  • Note: This recipe contains raw egg yolk, dip the egg in boiling water before opening as salmonella contamination is usually on the shell. Know your source of eggs and proceed at your own discretion.
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Curried Roast Chicken & Apple Salad with Cranberry

Lightly spiced mayonnaise adds a special flavor to this delightful salad

  • Author: Carol Green
  • Prep Time: 20
  • Total Time: 20
  • Yield: 8
  • Category: Salads

Ingredients

For the dressing:

1          cup Mayonnaise, fresh or store bought (see recipe)

1          Tbsp. Dijon Mustard

2          Tbsp. lemon juice, plus zest

½         cup Apple Cider Vinegar

¼        cup olive oil

1-2       teaspoon Raw Honey

2-3       teaspoons curry spice of choice

Salt, to taste

For the salad:

3        cups roast chicken, shredded

1         cup red apple, finely diced

4          spring onions diced

½        cup dried cranberries

½         cup finely diced celery

½        cup finely diced fennel

2          tablespoons chopped parsley

Instructions

  Prepare the dressing:

  • Blend just to combine ingredients, taste for seasoning. Store in fridge until needed.

Prepare the salad:

  • Lightly toss together all salad ingredients and serve on endive spears, toast points, or vessel of choice for an appetizer, or over salad.

This past weekend, on a glorious spring morning, I had the opportunity to present a cooking demonstration at one of my favorite local farms, Thames Farm  in Chester County, SC.

Each month Farmer Amy opens up the farm to visitors for Farm Day, welcoming area farmers and vendors to promote their wares, and open to the public to visit. With factory farmed food becoming more and more pervasive, and food raised in unsavory conditions, these events are so important to connect the ‘farm to your fork’, and know how your food is raised!

On the menu for this cooking demo, I chose lamb pasture raised on Thames Farm, a protein many are not all that familiar with in the USA and one of my favorite!

This grass fed lamb is a protein powerhouse, high in healthy omega-3 fatty acids, and rich in vital nutrients such as vitamin B12, B6, niacin, zinc and iron.

To showcase the lamb, I chose a Middle Eastern spice mix known as ‘Baharat’. This medley of spices including paprika, cinnamon, nutmeg and cardamon, added depths of flavor which the lamb carried well

Served in individual lettuce cups, the dish is topped with an unusual twist on Tzatziki, made with zucchini instead of cucumbers! To find the recipe for Zucchini Tzatziki Sauce  click here

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!

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Baharat Lamb Lettuce Cups

The complex layers of flavor from the Baharat seasoning pair perfectly with the ground lamb, served on lettuce cups and topped with cooling Zucchini Tzatziki this makes a perfect spring entertaining dish.

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 30 hours
  • Total Time: 50 hours
  • Yield: 6

Ingredients

Baharat Spice Mix:

  • 3 Tablespoons Smoked Paprika
  • 2 Tablespoons Dried Mustard
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Mixed Herbs
  • 1 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cardamom

Baharat Lamb:

  • 1 Lb. Ground Lamb
  • 1 Red Onion, finely chopped.
  • 1 Teaspoon Fresh Chopped Garlic
  • 1 Tablespoon Fresh Grated Ginger
  • 2 Tablespoons Baharat Spice Mix
  • 1 Teaspoon Tomato Paste
  • 2 Cups Lamb or Beef Broth
  • 1 Teaspoon Balsamic Vinegar
  • 12 Teaspoons Salt
  • 1 Sweet Potato, peeled and cut into fine cubes
  • 3 Stalks Kale, hard stem removed, shred in small pieces

To Serve:

  • 2 Heads Boston Bib Lettuce
  • 1 Zucchini Tzatziki Sauce Recipe

Instructions

Whisk together the spice ingredients and store in an airtight container, this recipe makes extra.

Heat a medium saute pan over medium high heat, and brown the lamb well, breaking up any lumps.

Line a medium bowl with double layer of paper towel, and drain the lamb.

Add the onion, garlic and ginger to the pan, and saute until just softened.

Add the lamb back to the pan, add the spices and saute just a minute.

Add the broth, tomato paste, salt and balsamic vinegar. Turn down the heat and allow to simmer for 20 minutes.

Add the sweet potato, and cook until just softened. The consistency of the final dish should not be too sloppy, simmer a little longer if needed or add extra liquid if too dry.

Add the kale, adjust seasoning.

Prepare the lettuce, carefully break off each leaf, wash well and dry.

To serve, place a scoop of lamb in the lettuce cup, and top with the Tzatziki sauce. This dish can also be served family style.

Enjoy!

Notes

The recipe for the Baharat seasoning will make extra, this is a great seasoning to have on hand to liven up a variey of dishes such as roast chicken or soups.

Here is the link for the recipe  Zucchini Tzatziki Sauce 

 

 

Traditionally made with cucumbers, Tzatziki is the perfect accompaniment to many dishes.  Putting a new spin on an old classic, this version is made with zucchini instead of cucumbers; the result, a delicious dish which holds up well!

I served this sauce along with  Baharat Lamb Lettuce Cups, prepared at Farm Day with Thames Farm  pasture raised lamb.

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!

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Zucchini Tzatziki Sauce

A new twist on a classic recipe, Tzatziki sauce made with zucchini instead of cucumbers!

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 6

Ingredients

  • 1 Garlic Clove, finely grated
  • 3 cups Greek Yogurt, Whole Milk
  • 3 cups grated Zucchini
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 4 Spring Onions, finely chopped
  • 1 Tablespoon Fresh Parsley, finely chopped
  • 2 Teaspoons Fresh Dill, chopped
  • 1 Teaspoon Fresh Mint, finely chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika

Instructions

Stir all ingredients together, and serve.

Notes

This version of Tzatziki sauce holds up quite well, up to three days in the refrigerator.