Sticky Finger Wings and Baked Potato Skins

I made this combo for supper last night and everyone gobbled it up. The wings truly are sticky. I recommend a hot lemon water finger bowl!  Rounds out nicely with a cool ceasar salad.

Sticky Finger Wings

1 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. finely chopped gingerroot (I used the ginger that is like a paste, 1 big spoonful)
6 cloves of crushed garlic (I used 2 tbsp of chopped garlic from a jar)
4 lbs trimmed wings (I used 1 "club pack" of drumettes)

Combine first 4 ingredients in a bowl. Mix well.

Put wings/drumettes in a well greased 9x13" pan. Pour brown sugar mixture over chicken. Toss to coat. Bake at 350F for 1 3/4 to 2 hours, stirring occasionally, until tender and glazed.


Courtesy of Company's Coming "Cooking at Home". page 27

Baked Potato Skins

4 large baking potatos, baked
3 tbsp olive oil
1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled (I used real bacon bits and sprinkled it on. I didn't measure but it was  
   far from being 8 strips. maybe 1/2 cup.)
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream - this is personal preference. I used about a tablespoon per skin. The kids had none.
2 green onions, sliced

Cut potatoes in half lengthwise and then in half again (to make quarters) scoop out pulp, leaving a 1/4" shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

Garlic Broiled Chicken

My kids are young so I tend to make meals that are "unfancy" but tasty at the same time. This recipe using chicken thighs was a hit with the whole family. 

Garlic Broiled Chicken

1/2 c. butter or margarine

3 tbsp. minced garlic

3 tbsp. soy sauce

1/4 tsp. black pepper

1 tbsp dried parsley

6 boneless chicken thighs, with skin (or whatever parts you want)

Preheat oven broiler. 

In a microwave safe bowl, mix butter, garlic, soy sauce, pepper and parsley. Cook for two minutes on high in the microwave, or until butter is melted. 

Arrange the chicken in baking pan and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken for 20-30 minutes, until juices run clear. Turn occasionally and baste with remaining butter mixture. Chicken will be nicely browned and super yummy.

Bacon-Wrapped Chicken

I know this is supposed to be a place for things we bake, but this chicken was baked in my oven so I'm including it. It was so simple and smelled so good while it was in the oven, I knew it would be a hit. My son refused to try it but after bribing him with milk, he took a bite and polished it off.

Bacon-Wrapped Chicken

6 boneless skinless chicken breast halves

1 tub of spreadable chive and onion cream cheese (I used Philidelphia)

1 TBSP butter

salt

6 pieces of bacon

Flatten chicken breast halves to 1/2" thickness (remember, you need to be able to roll them). Spread 2-3 tablespoons of cream cheese on each breast. Dot with butter and sprinkle with salt (I completely missed this step).  Roll up. Wrap with a bacon strip.

Place rolls seam down in greased 9x13" baking pan. Bake, uncovered, at 400*F for about 40 minutes or until a meat thermometer reads 170*F. Broil 6" from from the heat for about 5 minutes, or until bacon is crispy.

Courtesy of "Taste of Home" Magazine. Fall 2009.