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.

Ingredients:

  • 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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Spicy Fried Chicken

I’ve said it before, but I’ll say it again, fried chicken is probably my favorite meal. It has been since I was a youngster, and it still is to this day. I’ve made plenty of varieties of fried chicken, but this one may have sealed the deal when it came to the juicy interior, and crispy exterior. It has plenty of spice as well, but not too overwhelming as my kids did not complain about the heat. I took a different approach on this one, dunking it into a wet mixture before applying the spiced flour, and I think that is what made this  spicy fried chicken the real deal.

Spicy Fried Chicken Recipe

Let’s get started.

Ingredients:

  • 1 whole fryer chicken, cut into its various pieces
  • canola oil for frying
  • your favorite hot sauce, optional
  • crispy waffles, optional
  • pickles, optional

Ingredients for the wet mixture:

  • 4 cups of water
  • 2 cups of all-purpose flour
  • 3 tsp garlic powder
  • 4 tsp cayenne powder
  • 4 tsp cracked black pepper
  • 4 tsp baking powder
  • 3 tbsp kosher salt

Ingredients for the dry mixture:

  • 3 cups of all-purpose flour
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp cracked black pepper
  • 1 tbsp kosher salt

I know, sounds like a lot, right? It’s not too bad, and it actually goes pretty fast as for the most part you dump the ingredients into some bowls and mix, then fry to your hearts content.

Start by making the wet mixture. To a large mixing bowl, add all of the wet ingredients, and mix to combine. Using some cooking latex gloves if you have them, and add the chicken pieces, massaging into the wet mixture. Once all of the chicken pieces have been coated, add the bowl to the refrigerator, and chill for about 20 minutes.

During this time, make the dry mixture. To another large mixing bowl, add all of the dry ingredients, and stir to mix well.

Now, heat up a large cast iron skillet, enough to hold the chicken pieces, and add the canola oil, heating on medium heat until the temperature reaches 350 degrees.

How to make spicy fried chicken.

Remove the chicken from the refrigerator, and taking a piece out at at time, add them to the dry mixture, tossing to coat, then add the coated chicken to a baking sheet. Repeat with remaining chicken. Let the dry mixture set on the chicken on the baking sheet for about 10 minutes.

Once the oil is heated, carefully add the chicken to the heated oil. Tongs work well in this case. I like to add the breasts to the center, then thighs, wings, and drumsticks.

Keep an eye on the temperature, maintaining that 350 degrees. This is important.

After about 10 minutes, or so, turn the chicken pieces with tongs, being careful not to splash the oil. Cook for about another 10 minutes, then check the temperature of the thickest part of the breast. You want the temperature to reach 165 degrees, then you know you can pull the remaining chicken pieces to serve.

Place on a paper bag, or paper towel to let any excess oil drain prior to serving.

I cannot serve fried chicken without serving them with crispy waffles. My kids are now hooked, so that’s how I serve them. Lay a waffle, then top with your favorite part of the chicken. I go breast. I drizzled a bunch of extra hot sauce on mine, along with some pickles. Who knew pickles, and waffles would pair so nicely with spicy fried chicken!?

The result was nothing short of amazing. Super juicy on the inside, and perfectly crisp and spicy from all of the spices in the wet and dry mix. I’m glad I tried going the wet route with this recipe. It was a game changer. Hope you enjoy!

 

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Chicken Shawarma

I haven’t been able to get enough Indian or Middle Eastern food lately. I’ve been craving the stuff. Everything from potato aloo, to saag paneer, to all kinds of curries and different sauces and spices. I think that is one of the things I love about that cuisine, and it is getting to the point where it is competing with other cuisines I love so much such as Thai and Mexican. As you recall, I recently made a batch of shawarma spice seasoning, only to be used, for the most part, this recipe. Chicken shawarma is something you need to make, and traditionally done over a spit, I decided to bake mine as the weather on this particular day was not in my favor.

Shawarma can be many different types of meat, but it essentially relates to a sandwich. Think of your favorite gyro place where they are slicing meats from a spit, and placing it inside of warm pita or flatbread, along with sauces and vegetables. That’s shawarma, and this is my take on it. Did I mention my entire family was totally in love with this?

Chicken Shawarma Sandwich Recipe

Let’s get started.

Ingredients:

  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • 1/2 cup of your favorite hummus
  • 1/4 cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • 1/2 cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • 1/2 cup cooked french fries, per sandwich, optional

OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.

Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.

Chicken Shawarma Ingredients

During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.

Preheat your oven to 400 degrees.

Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.

Keep the oven on, and cook your french fries.

Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.

Take your warmed pita and smear on the hummus.

Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.

Now you are ready to dig in. Fold that pita, open wide, and take this bad boy on. This chicken shawarma is so good, and the entire flavor combination just makes this an awesome one. The chicken itself is so warm and addicting in the spices, then you get that creamy hummus, and the garlic tahini. Whoa, this one is great, and again my entire family devoured them. A must make if you are looking for great all-around Middle Eastern flavors and a killer sandwich to boot. Hope you enjoy!

Chicken Shawarma
Author: 
Recipe type: Sandwiches
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • ½ cup of your favorite hummus
  • ¼ cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • ½ cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • ½ cup cooked french fries, per sandwich, optional
Instructions
  1. OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.
  2. Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.
  3. During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.
  4. Preheat your oven to 400 degrees.
  5. Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.
  6. Keep the oven on, and cook your french fries.
  7. Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.
  8. Take your warmed pita and smear on the hummus.
  9. Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.

 

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Shawarma Seasoning Spice Mix

It was not too long ago when I decided to stop by a local fast food place called Golden Gyros because I had a craving for a great gyro, and this place got great reviews. The only other places are in downtown Milwaukee, of which I do not want to drive to just to get a gyro. So when I went into this small place, it was packed with people ordering food. As my default decision was to go for the gyro, others were ordering the chicken shawarma. As I went to order, I was almost drawn in to ordering the chicken, but then the gyro platter spilled out of my mouth. A good decision to say the least, and now they are probably my favorite in town, but I could not get the shawarma off of my mind. That’s when I decided to come up with the spice blend and make it my own.

Shawrma Seasoning Spice Mix Recipe

This stuff is really delicious and adds just the right earthiness to any Middle Eastern meal. I’ve been using this on chicken and beef and everyone loves it.

Let’s get started.

Ingredients:

  • 1 1/2 tbsp cumin seeds
  • 1 1/2 tbsp garlic powder
  • 1 tbsp coriander powder
  • 1 tbsp paprika
  • 1/2 tbsp all spice
  • 1 tbsp black peppercorns
  • 3 whole star anise
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cayenne pepper

Add the cumin seeds and black peppercorns to a small skillet and cook on medium heat for about 3 minutes. Stir along the way.

Next, add everything to a spice grinder, and grind until you have a fine powder.

Shawrma Spice Mix Ingredients

Sprinkle this on chicken, beef, vegetables, or lamb, heck even fish before cooking on the grill or oven.

If you can imagine all of those spices mixed together, geez the aroma alone is awesome. Store in an air tight container and use throughout any grilled recipes. Hope you enjoy!

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