Bacon Wrapped Water Chestnuts
Bacon-wrapped water chestnuts are always a big hit when I make them. People can’t seem to get enough of them. The combination of salty and sweet, with the smokiness of the bacon, a little heat, and the crunch of the water chestnuts is a flavor explosion.
When I make them for parties, everyone loves them. OK, not my vegetarian friends, but everyone else does. There are never any leftovers.
What is it about the smell of bacon cooking? Maybe for you, like me, it is a childhood memory. We never had bacon for breakfast during the week. Not even every weekend. But on some magical Sunday mornings, I would wake up and smell bacon cooking. No one slept in on those mornings. Mom or dad would be frying the bacon in the cast iron skillet. If we had pancakes or waffles, I would dip my bacon in the syrup on my plate.
This recipe combines some of those flavors. You can assemble them ahead of time, then just cook when you are ready. You can also cook them a day or two ahead, then reheat before serving. I have even been known to freeze them. They are easy to make, too.
So here is the recipe that I use. You can adapt it to suit your taste. Perhaps make them spicier? I hope you try them for a party soon.
Bacon-Wrapped Water Chestnuts
20 slices bacon, cut in half
40 water chestnuts, whole
Hot sauce
Maple syrup
Brown sugar
Roll ½ a slice of bacon around water chestnut and place rolls in a baking dish. Make sure the edge of the bacon is on the bottom, so it stays in place. It will save you from having to put a toothpick in each one. Cook in a 400-degree oven for 20 minutes or until rolls are well-browned. Remove from pan and drain on paper towels. Return rolls to baking dish. Drizzle with maple syrup and sprinkle with brown sugar and hot sauce. Return to oven and bake until caramelized, about 10 minutes. Makes 40.
Sweet and Sour Chicken Wings
Rumor has it that chicken wings are one of the most popular appetizers served on Super Bowl Sunday. I don’t think you need to wait for a football game to enjoy these.
If you want something different than Buffalo Style wings, you might want to try this recipe. The wings are baked in a pineapple sweet and sour glaze. They are just the right combination of sweet, sour and a little salty. No matter who you are cheering for- your guests will cheer for these.
They are pretty simple to make and you can even make them the day before, then just reheat before serving.
Sweet and Sour Glazed Chicken Wings
12 chicken wings
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 20 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serves 3-4.
Extra Crispy Chicken Wings
I like a wing with very crispy skin. These wings are super crispy, even though they are baked in the oven, not fried. It may have to do with a rather unusual ingredient.
I got this recipe from a local television show and have made it a couple of times now. Thanks, David Moss, for this one. The wings are coated with a little salt and baking powder.
Yes, baking powder. I am not sure how it works, but the combination leaves you with wings that are super crisp on the outside and juicy inside. The only thing I changed from the original recipe, is that I use a little less salt.
These would be great served at a Super Bowl party.
Once the wings are done cooking, you can toss them in whatever sauce you like.
Extra Crispy Chicken Wings
3-4 lbs. chicken wings
2 T. baking powder
1 t. salt
Hot sauce and butter- or assorted dipping sauces
Cut wings into three pieces- discard tips, or use to make stock. Pat the wings dry. This step is important. The dry skin helps them to get crisp. Place baking powder and salt in a plastic bag and add the wing pieces, a few at a time, shaking to coat evenly. Continue until all the wings are coated. Place wings on a rack that is placed on a baking sheet. Bake wings in a preheated 250 degree oven for 30 minutes. Turn the heat up to 425 and continue cooking 45 minutes more. Remove wings from oven. You can melt butter, mix with some hot sauce and toss the wings in that mixture, or just serve the wings with your favorite sauce.
“Super” Crispy Chicken Wings
If you are planning a party to watch the Superbowl, there is a good chance you will be serving chicken wings. Chicken wings are one of the most popular foods on Superbowl Sunday.
I like a wing with very crispy skin. These wings are super crispy, even though they are baked in the oven, not fried. It may have to do with a rather unusual ingredient.
I got this recipe from a local television show and have made it a couple of times now. Thanks, David Moss, for this one. The wings are coated with a little salt and baking powder.
Yes, baking powder. I am not sure how it works, but the combination leaves you with wings that are super crisp on the outside and juicy inside. The only thing I changed from the original recipe, is that I use a little less salt.
Once the wings are done cooking, you can toss them in whatever sauce you like.
Super Crispy Chicken Wings
3-4 lbs. chicken wings
2 T. baking powder
1 t. salt
Hot sauce and butter- or assorted dipping sauces
Cut wings into three pieces- discard tips, or use to make stock. Pat the wings dry. This step is important. The dry skin helps them to get crisp. Place baking powder and salt in a plastic bag and add the wing pieces, a few at a time, shaking to coat evenly. Continue until all the wings are coated. Place wings on a rack that is placed on a baking sheet. Bake wings in a preheated 250 degree oven for 30 minutes. Turn the heat up to 425 and continue cooking 45 minutes more. Remove wings from oven. You can melt butter, mix with some hot sauce and toss the wings in that mixture, or just serve the wings with your favorite sauce.
