Honey Ginger Soy Chicken Wings

Ingredients:
- chicken wings
- honey
- soy sauce
- thinly sliced (julienne) ginger pieces
- 1 or 2 star anise
- 1 cup water

Directions:
- in a small pot, combine water, soy sauce, honey, ginger and the star anise. add more water and honey based on taste.
- keep the temperature low and simmer for 5-10 minutes, stirring all the ingredients together.
- marinate the chicken wings for as long as you can (several hours is good)
- BBQ the chicken wings and watch them fly off the tray!

Honey Baked Chicken Drumsticks

A lemon and honey mixture glazes these delicious baked chicken legs. This is a quick meal to fix, and it's easy on the budget. Serve this chicken with rice, noodles, or potatoes.

Ingredients:

• 2 pounds chicken drumsticks
• 2 tablespoons butter
• 2 tablespoons olive oil or Canola oil
• 1/2 cup flour
• 1 1/2 teaspoons Creole seasoning or a seasoned salt blend
• 1/3 cup honey
• 1/4 cup brown sugar
• 4 tablespoons lemon juice
• 2 teaspoons soy sauce

Preparation:

Wash chicken and pat dry. Toss in a food storage bag with the flour and Creole seasoning.

Melt butter with olive oil; pour into an 11x7-inch baking dish. Heat oven to 350°.

Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes.

In a saucepan, heat honey with brown sugar, lemon juice, and soy sauce, stirring to blend.

Pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes.

Serves 4.

kitchen chicken

i love dark meat of chicken and my favorite piece of all, is definitely the thigh. i call this kitchen chicken b/c i basically threw almost everything i had in my kitchen to marinade this.

ingredients:
chicken thighs
light soy sauce
sweet yoshida sauce
sriracha
fish sauce
salt & fresh ground black pepper
corn starch
greens

directions:
you just want to pour enough of the liquid sauces so it coats the thighs, leaving about 2 cm of liquid at the bottom of your baking pan. i poured quite a bit of the sweet yoshida sauce though. just enough salt & pepper to coat them and a bit of corn starch at the end. i massaged it all it and baked it at 375F for 40 minutes. i flipped the thighs about halfway through. came out succulent, tasty and golden brown! i placed it over a small bed of shanghai bokchoy and used cilantro for garnish.