Mahogany Chicken Wings

I really wish I could take credit for this recipe...but I can't. I found it on allrecipes.com (submitted by Christinet). I've only made minor changes because the recipe is pretty darn fabulous as it is!
The first time I made these, my husband declared it the best chicken wing he'd ever had.

These wings have are rich in flavor, savory and sweet. An asian twist with a subtle kick. It's complex taste  is like nothing you've ever had in a chicken wing. You're taste buds will thank you and beg for more. And the best part is...because they are baked, not fried, your waste line will thank you too!

Here's what you do:

Mahogany Chicken Wings:

3 pounds of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 TBS chili sauce (I like to use thai sirracha)
1 tsp ground ginger
2 cloves minced garlic
1 TBS toasted sesame seeds

In a medium bowl, mix soy sauce, honey, molasses, chili sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate at least 1 hour, turning occasionally. 

Preheat oven to 375 degrees F 

In a baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. 

Sprinkle with sesame seeds. 

*Helpful tip: I've baked these wings in several different sized baking dishes. I've found that if you use a dish that is too big, the sauce will burn. Use a glass baking dish that is just big enough to squeeze the wings into a single layer.

These are great served as an appetizer, along side your favorite pizza, or with an Asian salad.
Give it a try. You won't regret it!

Grilled Chicken Tikka Masala

Do you remember the first time you had Indian food? I do. It was at a little restaurant called "The Pear Tree" in Lincolnshire, England.  My first experience with Indian food was in the UK?! Yes, it was. And it was delicious.
Surprisingly, Indian cuisine is quite popular among our friends across the pond. Particularly this dish, which I've loved from the first bite, tikka masala. It's aromatic, creamy, tangy, spicy. It's a flavor explosion in your mouth. Whether you're new to Indian food or have it on a weekly rotation at your house, try this recipe. It'll make your taste buds dance. 

Grilled Chicken Tikka Masala
Serves 4

Marinade:
1 cup plain yogurt
1 tbsp lemon juice
1 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp fresh ginger, peeled and finely grated
1 tsp kosher salt
1 tsp ground black pepper
1/4 tsp cayenne pepper (add more if you're brave!)
1 lb. boneless skinless chicken breast, cut into 1 inch cubes
4 wooden skewers, soak in water for 30 minutes to prevent burning

Sauce:
1 tbs butter
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (remove seeds and membrane if you'd like to curb the heat!)
1 tsp garam masala
1/2 tsp cumin
1/2 tsp cinnamon
2 tsp paprika
1/4 cup ground cashews or blanched almonds
1/2+ tsp kosher salt, or to taste
1 (8oz) can tomato sauce
1 cup half and half

Garnish:
1/4 cup chopped, fresh cilantro leaves

Directions:
Combine the yogurt, lemon juice, garam masala, coriander, cumin, cinnamon, ginger, 1 tsp salt, black pepper, and cayenne in a large bowl or resealable plastic bag. Add chicken cubes and refrigerate. Allow to marinate, turning periodically, for at least 1 hour (up to 8 hours).

Thread chicken on to skewers and grilled over high heat until juices run clear. Approximately 5 minutes per side. Remove chicken and discard the skewers.

In a large skillet, heat butter over medium-high heat. Saute onion until it softens, about 5 minutes. Add garlic and jalapeno, saute 2 minutes. Season with garam masala, cumin, cinnamon, paprika. Cook until fragrant. Stir in ground nuts, tomato sauce and half and half. Reduce heat to low and simmer 15 minute, or until sauce thickens slightly. Add chicken and continue simmering for another 10 minutes.

Serve over rice. Garnish with cilantro.
It's also fantastic served with hot tandoori naan.
Enjoy!