Thai Curry Chicken Wings

I will be up front with you… I’m a sucker for chicken wings. They are probably one of my favorite finger foods, and as I do not make them on a regular basis, we do tend to go out for them at one of our local restaurants. I do this only to sample the variety of sauces and dry rubs that chicken wing places have to offer. As I have my ‘go to’ sauces, there is one that I really enjoy, and that is the red Thai curry sauce. It is always creamy, a bit salty, and has just the right amount of heat. With that said, I decided to make that sauce and bake up some wings for my son and I. Did I mention that my oldest is a chicken wing nut as well? He is, and as much as he does not venture out to try anything sauced, I figured that I would make him a batch of Slap Ya Mama dry rubbed wings, along with some of these awesome Thai curry chicken wings.

Thai Curry Chicken Wings Recipe

Let’s get started.


  • 2 lbs chicken wings, drumette and wing separated
  • 3 tbsp red curry paste
  • 1/2 cup of coconut milk
  • 1 tbsp lemongrass, minced
  • 1 kaffir lime leaf, minced

You have options here when cooking the wings. Fry or bake. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp. You can cook them to your desired preference.

Preheat your oven to 325 degrees.

To a large baking sheet, add the wings, and back until both sides are nice and golden crisp.

Before you remove the wings from the oven, make the sauce.

To a small sauce pan, on medium heat, add in the red Thai curry paste. Stir the paste for a few minutes, then pour in the milk. Stir, and mix the paste until you have a nice sauce and the coconut milk reduces, about 5 minutes.

Thai Curry Chicken Wings Ingredients


Remove the wings from the oven, and place into a mixing bowl. Pour over the sauce, add in the kaffir leaf and lemongrass, and mix the wings so that everything gets nice and coated.

Plate and dig in.

The result is a really good chicken wing. Creamy, a bit spicy, and if you have never had red Thai curry paste, you must try it. We love this stuff and make chicken curry with this paste all of the time. The lemongrass and kaffir give it a nice boost as well. One of my favorites, but who am I kidding? I love pretty much any type of chicken wing. Hope you enjoy!

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Roasted Fennel

Where do I begin with fennel? It’s something that I look at all the time, whether that be at the grocery store, or at a farmer’s market. Look, I said, not purchase. So I had to break that routine, and buy a fennel bulb. When I brought it home, I thought I might slice it and eat it raw, and then I took a look at the fennel fronds and thought I might use it as a garnish of some sorts, or place it in a salad. You can tell I was all over the place, and then I decided to simply roast the fennel and serve it as a side dish alongside some roasted chicken.

Roasted Fennel Recipe

If you have never had fennel before, it is pretty diverse and can be eaten raw, or cooked, and it has a mild licorice like flavor. With that said, you are probably either going to love it, or hate it. My family is on the neutral front.

Let’s get started.


  • 1 bulb of fennel
  • 1 tbsp olive oil
  • salt, to taste
  • cracked black pepper, to taste

That’s it. Super simple, and a great side dish, especially with fish.

Preheat your oven to 425 degrees.

Take the fennel bulb, removing the fennel fronds (the green stuff that looks like dill), and slice off the base of the fennel.

With the remaining bulb, thinly slice the fennel and add it to a small mixing bowl.

How to make roasted fennel

Season with a generous pinch of salt and pepper, and give it a good mix.

Once the oven is heated, place the fennel on a baking sheet, and spread it out.

Roast the fennel in the oven for about 25 minutes or until the fennel gets nice and roasted and caramelized. Remove and serve.

The end result is a nice and tender piece of fennel that is somewhat sweet, with a mild licorice flavor. Also note, fennel is really, really good for you, so if you are like me and look and fennel but never purchase it, go ahead and pick one up and serve it raw or roasted. You only live once, so go ahead and give it a try. Hope you enjoy!


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Instant Oatmeal Granola

Do you have kids that are picky eaters, similar to the ones I have? Well, I have to admit that my kids are getting much better about making decisions when eating, as well as exploring newer options. For example, one kid is totally into raw, and cooked onions at this stage in his life. I’m down with that. Not too long ago my daughter was into exploring other breakfast options, and that’s when I saw a box of instant oatmeal in my pantry. Strawberries and cream to be precise. Let’s just say that was short lived, as after only a couple of packets, she had no interest. AT ALL. That left me with the rest of the box of packets just sitting there. That’s when the idea sparked. How about making instant oatmeal granola?

Instant Oatmeal Granola

At first I thought this may result in a less crunchy granola, and one that might be a bit dry and dusty, but that was simply not the case, and furthermore, my kids loved it!

Let’s get started.


  • 5 packages of instant oatmeal, sifted (I used Strawberries and Cream)
  • 3 cups old fashioned oats
  • 1 cup of raisins
  • 1/2 cup roasted almonds
  • 1/4 cup peanuts
  • 1 tsp salt
  • 3/4 cup light brown sugar
  • 1/4 cup molasses
  • 1 egg white, beaten
  • 1 tbsp canola oil

Preheat your oven to 300 degrees.

Next, add everything to a mixing bowl, with the exception of the powder that gets sifted from the instant oatmeal.

Mix well to incorporate the sugars, oil, and molasses.

Place this onto a lined baking sheet, spreading it evenly out on the sheet.

How to make instant oatmeal granola

Place the tray into the oven and cook for about 45 minutes, stirring about 20 minutes into baking. Cook until the granola is nice and crunchy, then remove and let it cool.

What was awesome about this instant oatmeal granola is that I was able to use up something that my kids probably would have let go to waste, and not only that, but those strawberries in the instant oatmeal really made this granola shine. No joke on that front either. And you know what, my daughter who no longer wanted to eat that oatmeal was shoving fistfuls of this stuff into her mouth as an after school snack!

So if you have packets of instant oatmeal left, give this a shot, just remember to do a quick sift, and you should be all good to go! Hope you enjoy!

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Coconut Dessert Bars

I’m back at in the baking zone, in particular because I have those sweet tooth’s in the house, in particular everyone but me. But let me stop there for the time being. I say stop because these coconut dessert bars are not only addicting, but holy moly are they delicious.

This all started because I bought a bag of shredded coconut some time ago, and yes it is still fresh, as I was going to knock out some coconut shrimp for my wife and kids. Well, that never happened. I got side tracked, and I will admit that. Three kids, a busy work schedule, well, sometimes I just get spent. But I ALWAYS LOOK AT THAT BAG OF SHREDDED COCONUT. That is when my daughter showed up in the kitchen while I was looking at that bag of coconut, and (she gets me every time as she loves to cook with me) I asked if she could help me with making a dessert. Of course she was sold on making these. What kid or adult would not be!

Coconut Dessert Bars

These bars not only are addicting, but they last a long time. A little bit will do you just fine.

Let’s get started.


  • 4 tbsp unsalted butter, melted
  • ~ 3 cups of Quaker oatmeal flakes
  • 1/2 cup of butterscotch chips
  • 1/2 cup of semi-sweet chocolate chips
  • ~ 2 cups shredded Mounds, sweetened coconut flakes
  • 1/2 tsp salt
  • 14 oz can of sweetened condensed milk
  • 2o Rolo chocolate candies
  • parchment paper

Simple, fun, awesome. Preheat your oven to 360 degrees.

Here we go.

To about an 8×8 or baking glass/pot to hold your materials (forgive me, I’m not a baker), line it with parchment paper.

To a bowl, add the oats, the salt, then drizzle in the melted butter. Stir.

Next take that baking glass/pot/sheet, what have you, and add the buttery flakes. Push down with the back of a wooden spoon.


Next, distribute your chocolate chips, and your butterscotch chips (love), along the top.

Top with the coconut flakes, add the Rolo’s, about an inch apart or so, then pour over the condensed milk. I NEVER DO THIS, I ONLY DO IT FOR THE KIDS.

Bake for about 20-25 minutes. Just make sure you take a peak as that coconut can turn on you, about 18-20 minutes in. Once the coconut is lightly golden, remove, and let cool.

Coconut Dessert Bars Recipe

Once cooled, slice into your bite-sized pieces, and go at it. Again, I’m not a sweet tooth, but holy moly, these coconut dessert bars are a winner. Kids loved them, I loved them (weird), and we brushed our teeth’s three times a day (or at least I did). Hope you enjoy!

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