Cranberry Pecan Chicken Wings / #OurFamilyTable

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Is there a sweet coolness in the air at your house yet? Not here either! It looks like we have another week of heat, and then some nice autumn weather is dropping by, and I hope it is here for the season! But I decided I am ready for some fall flavors now, so I made these Cranberry Pecan Chicken Wings for today, as we are celebrating Game Day Wings!
These wings are so easy to make, and they taste great right from the oven, or cold from the fridge. I also made a little cranberry dipping sauce to accompany the wings. I hope you enjoy them!

 Cranberry Pecan Chicken Wings
(makes 1 dozen wings)
(printable recipe at end of page)

1 14 ounce can Jellied Cranberry Sauce
12 raw Chicken Wings
2 ounces Sour Cream
2 ounces Cream Cheese, softened
1/4 teaspoon Pumpkin Pie Spice
1 cup chopped pecan pieces

Open can of cranberry sauce. Split the can into 3 large separate bowls placing 7 ounces in 1 bowl, and 3 1/2 ounces each in the other 2 bowls. Use a spatula or spoon to mix the cranberry sauce in each bowl until it is smooth. Set the bowls aside.

Wash the chicken wings, and then place them on a baking sheet. I used parchment paper under the wings, but it is not necessary. It just makes the baking sheet easier to clean. Using a pastry brush, brush each wing with the cranberry sauce. Use the cranberry sauce from one of the 3 1/2 ounce bowls. Make note of which bowl you are using to brush on the sauce to raw meat to avoid cross contamination.

When you are done, do it again. Place wings in oven and bake  at 350 degrees for approximately 40 minutes. Open the oven and brush the wings again, if you would like, while they are baking.

In the bowl with the 7 ounces of cranberry sauce, add the cream cheese and sour cream. Stir in pumpkin pie spice and refrigerate.

Once wings are done, toss wings into the remaining bowl of sauce. Mix. 

Chop the pecans into small pieces.

Roll the chicken wings in the nuts.

Serve with a small dish of the cranberry pumpkin pie spice mix.  Enjoy!


Thank you fro stopping by today and celebrating Game Day Wings with us! Here are more yummy Chicken Wing recipes from my blogging friends. Check them out! 

Game Day Wing Recipes

• Air Fryer Salt and Vinegar Wings by Hezzi-D's Books and Cooks
• Bloody Mary Wings by Sweet Beginnings
• Buffalo Wing Soup by Art of Natural Living
• Cranberry Pecan Chicken Wings by The Freshman Cook
• Crispy Lemon Pepper Wings by A Kitchen Hoor's Adventures
• Crispy Whiskey Wings by Culinary Adventures with Camilla
• Instant Pot Buffalo Wings by That Recipe
• Slow Cooker Asian Glazed Wings by Karen's Kitchen Stories

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Cranberry Pecan Chicken Wings

Author: The Freshman Cook

ingredients:

• 1 14 ounce can Jellied Cranberry Sauce
• 12 raw Chicken Wings
• 2 ounces Sour Cream
• 2 ounces Cream Cheese, softened
• 1/4 teaspoon Pumpkin Pie Spice
• 1 cup chopped pecan pieces

instructions:

How to cook Cranberry Pecan Chicken Wings

1. Open can of cranberry sauce. Split the can into 3 large separate bowls placing 7 ounces in 1 bowl, and 3 1/2 ounces in the other 2 bowls. Use a spatula or spoon to mix the cranberry sauce in each bowl until it is smooth. Set the bowls aside.
2. Wash the chicken wings, and then place them on a baking sheet. I used parchment paper under the wings, but it is not necessary. It just makes the baking sheet easier to clean. Using a pastry brush, brush each wing with the cranberry sauce. Use the cranberry sauce from one of the 3 1/2 ounce bowl. Make note of which bowl you are using to brush on the sauce to raw meat to avoid cross contamination.
3. When you are done, do it again. Place wings in oven and bake at 350 degrees for approximately 40 minutes.  Open the oven and brush the wings again, if you would like, while they are baking.
4. In the bowl with the 7 ounces of the cranberry sauce, add the cream cheese and sour cream. Stir in pumpkin pie spice and refrigerate.
5. Once wings are done, toss the wings into the remaining bowl of 3 1/2 ounce of sauce. Mix.
6. Chop the pecans into small pieces.
7. Roll the chicken wings in the nuts.
8. Serve with a small dish of the cranberry pumpkin pie spice mix.

https://www.thefreshmancook.com/2019/09/cranberry-pecan-chicken-wings.html

gameday, chicken wings, cranberry glaze, pecans, appetizer, gameday food

snacks, wings, gameday

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North Carolina BBQ Wings/#FootballFood

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It is finally time for "The Big Game"! Friends will be dropping by to eat and drink all kinds of yummy theme foods and cocktails, watch  commercials that are funny and produced for this very day, wear team themed shirts, and fun hats and have a great time! 
Make these North Carolina BBQ Wings part of your menu and fun! The sauce can be made a day or two ahead of time, so on game day, all you need to do is bake the wings! Simple and delicious!

North Carolina BBQ Wings

(printable recipe at end of page)

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

1/4 teaspoon Salt

2 1/2 lbs raw Chicken Wings (thawed, if frozen)

Cut each slice of bacon into 4 chunks and place in a medium sauce pan.

Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders its fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw bacon away.

While you are waiting for the sauce to finish up, place the wings on a baking sheet. 

Preheat oven to 375 degrees. Use a brush to spread sauce on each of the wings. Bake for 20-25 minutes.

Remove tray of wings from oven and spread another layer of sauce on wings. Return to oven and bake for another 20-25 minutes. Check the wings in a meaty part of the chicken, to make sure they are fully cooked to a minimum internal temperature of 165 degrees. Also, be aware that the size of your wings may be smaller or larger than the ones I used here, so adjust your time accordingly. 

Enjoy your wings with a side of homemade chips, and a side of BBQ sauce for dipping!

Thank you for stopping by today!

Today I joined in with some blogging friends to celebrate the big game and share fun fixins'!  Check out what everyone made!~

• Beef & Cheddar Stuffed Rolls by Tip Garden
• Spicy Touchdown Chili by Jolene's Recipe Journal
• Quick and Easy Restaurant Salsa by Kelly Lynns Sweets and Treats
• Jalapeno Glazed Party Meatballs by Palatable Pastime
• Wisconsin Beer Brats by Cheese Curd In Paradise
• Bacon Swiss Cups by Hezzi-D's Books and Cooks
• North Carolina BBQ Wings by The Freshman Cook
• Skillet Pizza Dip by Family Around the Table
• Deep Fried Pickles with Sriracha Ranch Dipping Sauce by Food Above Gold
• Chorizo Taco Pizza with Cilantro Sauce by The Spiffy Cookie
• Beer Cheese Dip by Everyday Eileen
• Air Fryer Korean-Style BBQ Chicken Wings by Karen's Kitchen Stories
• Spinach Artichoke Dip by Our Good Life
• Hot Dog Sliders by Kate's Recipe Box
• Fried Bologna and Onion Sandwiches by A Day in the Life on the Farm
• Chili Cheese Beef Brats by Cindy's Recipes and Writings
• Mini Bell Pepper Nachos by Blogghetti
• Soda Glazed Kielbasa Game Day Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Garlic Parmesan Cauliflower Wings by The Baking Fairy

Author: The Freshman Cook

North Carolina BBQ Wings

ingredients:

• 4 ounces Applewood Bacon (cut into large chunks)
• 3/4 cup Beef Stock
• 1 1/2 cups Apple Cider Vinegar
• 1/2 cup White Vinegar
• 1/4 cup packed Dark Brown Sugar
• 1/4 cup Ketchup
• 2 teaspoons Red Pepper Flakes
• 1 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Salt
• 2 1/2 lbs raw Chicken Wings (thawed, if frozen)

instructions:

1. Cut each slice of bacon into 4 chunks and place in a medium sauce pan.
2. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders its fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw bacon away.
3. While you are waiting for the sauce to finish up, place the wings on a baking sheet.
4. Preheat oven to 375 degrees. Use a brush to spread sauce on each of the wings.
5. Bake for 20-25 minutes.
6. Remove tray of wings from oven and spread another layer of sauce on wings. Return to oven and bake for another 20-25 minutes. Check the wings in a meaty part of the chicken, to make sure they are fully cooked to a minimum internal temperature of 165 degrees. Also, be aware that the size of your wings may be smaller or larger than the ones I used here, so adjust your time accordingly.
7. Enjoy your wings with a side of homemade chips, and a side of BBQ sauce for dipping!

Created using The Recipes Generator

Celebrate New Years with this Buffalo Wings Flatbread Appetizer!

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I love a New Years Eve Party! Well, I love just about any reason for a party, but....New Years Eve is a great reason, and if you are looking for a simple, but yummy, appetizer for your New Years festivities, this Buffalo Wings Flatbread is for you! One of the reasons I love this appetizer is because I used actual leftover buffalo chicken wings to create this recipe. My husband and I went to TGI Fridays to have some lunch. We tried some appetizers, one of which was a flatbread. We also ordered chicken wings, some other yummy food, and had a really fun time. As usual, our eyes were bigger than our stomachs, and we ended up bringing home a bunch of chicken wings. After 2 days, the wings were still in the fridge, and I wanted to do something with them. I remembered that I had some flatbread I had bought at the grocery. Then, I thought about the flatbread we had at lunch, and I thought, what if I do this and add this, and I ended up with this flatbread, kinda inspired by TGI Fridays!

Buffalo Wings Flatbread

1 Flatbread

4 oz. Cream Cheese-softened

1 1/2 teaspoon Franks Red Hot Wing Sauce

7 cooked Buffalo Wings

2 stalks Scallions

1 Roma Tomato

Ranch Dressing

Blue Cheese Crumbles

Preheat your oven to 350 degrees.

I bought these at the grocery store.

They were sitting on shelves in front of the deli case.

The first thing to do is de-bone the chicken wings. I tried

to use a little of the skin, for the great flavor,

 but I pulled out any really fatty pieces. 

Chop your scallions also.

Chop your tomatoes. 

It is best to make them bite size or smaller.

Bake your flatbread, with nothing on it, for 10 minutes in the oven.

While it is cooking, mix your softened cream cheese and 

the wing sauce together. Add more or less to your liking.

Spread the cream cheese mixture over the flatbread.

Top the spread with chicken, scallions and tomatoes.

Bake in the oven for 10 -15 minutes

 Drizzle with ranch dressing, or.......

add some blue cheese crumbles. Yum!!

I cut my flatbread like a pizza slice, but you could do squares

and serve a lot more guests!

Thank you for joining me today!

Have a Happy, Happy New Year !

See you in 2014!!

Chicken Wings!

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Nothing says football like chicken wings! We made a few for our football feast party, and we served them with BBQ sauce, Hot Sauce(Medium), Homemade Ranch, and Homemade Blue Cheese. One good thing about serving wings at your football get together?  Everyone loves them!

 

Fried Chicken Wings

Chicken Wings

Hot Sauce

BBQ Sauce

Carrots

Celery

Put the wings in a deep fryer set at 350 degrees. You

can also bake these in an oven at 400 degrees for 

25-35 minutes if you would rather.

While the wings are frying, cut up the celery and carrots.

 Trim out the celery by cutting off the leaves and the top. 

Slice thick celery down the middle, then slice those slices

in half length wise. 

 It always looks nice if you can make all

the celery pieces as close to the same length as possible.

 Peel the carrots, cut them down the center lengthwise,

then slice into pieces the same length as the celery.

 

 Time to check on your wings. Check on the temperature 

of the wings. They should be cooked until 165 degrees.

Pull them out and let them drain. 

While they are draining, get your sides all together.

To make your hot sauce a little less hot, melt some butter, 

and add the butter to your hot sauce. Mix together.

Add some BBQ sauce to a bowl, and heat if you want.

Place both sauces, and both dips, along with the

vegetables near your platter of chicken.

 Homemade Ranch Dip

(from Cooks.com)

1 cup Mayo

1/2 cup Sour Cream

1 teaspoon Garlic Powder

1 teaspoon Dill Weed

1/4 cup Buttermilk

1 tablespoon Dried Parsley

1 teaspoon Onion Powder

Lets make our Ranch Dip first. We need to let both 

dips sit in the fridge for a few hours before serving them.

Mix together the mayo and the sour cream.

Add the garlic powder, dill weed, buttermilk, parsley,

and onion powder. Mix together until well blended.

Refrigerate for at least 2 hours before serving.

 Blue Cheese Dip

1 1/2 cups Mayo

1 cup Sour Cream

2 teaspoons Worcestershire Sauce

1 teaspoon Dry Mustard

1 teaspoon Black Pepper

1 teaspoon Garlic Powder

6 ounces Blue Cheese, crumbled

Mix all or the ingredients together.

Add the blue cheese. Mix well. 

Refrigerate for at least 2 hours.

Enjoy!

Thanks for joining me today!

Join me tomorrow when we make our 

stuffed meatballs!

Hope to see you then!!