Crispy baked chicken wings

 These came out really good! A bit time consuming but quite tasty and the kids ate them, which is a huge win.

https://tastesbetterfromscratch.com/wprm_print/10130

Ingredients

• 4ish pounds chicken wings, halved at joints, wingtips discarded
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Instructions

• Adjust your oven racks to the upper-middle and lower-middle positions. Preheat oven to 425 degrees F, use convection if you have the option.
• Line two baking sheets with aluminum foil. Spray with non-stick spray.
• Use paper towels to pat the wings dry and place them in a large bowl. I dried them with paper towels twice. It's important to dry them REALLY well so they get crispy not soggy. 
• Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
• Arrange wings, skin side up, in single layer on prepared baking sheets. Do not crowd them. Spray with cooking spray.
• Bake, turning every 20 minutes until wings are crispy and browned. (For me that was 40 minutes. The total cook time will depend on the size of the wings but may take up to 1 hour.)
• Remove from oven and let stand for 5 minutes. If you want to sauce them, transfer wings to bowl and toss with wing sauce, or BBQ sauce, or whatever you prefer!

Easy Baked Chicken Quesadillas

 The kids have been off quesadillas for a while now, but I want to win them over again. I like quesadillas and they're so easy! We'll see if this recipe does the trick. I'll probably add cilantro and use mild salsa instead of chipotle for the kiddos.

Ingredients

8-10 10" flour tortillas

4 cups chicken, cooked and shredded (about 1.5 lbs)

1 Tbsp chipotle peppers in adobo sauce, to taste

1 1/2 cups sour cream

2 cups shredded cheese

 

Instructions

 

1. Preheat oven to 425 degrees

 

2. In a large bowl stir together the chicken, sour cream, chipotle peppers, and cheese. Salt to taste. 

 

3. Line 2 large baking sheets with parchment paper and adjust racks in the oven if needed. Grease the parchment paper with cooking spray. 

 

4. Add 1/3 c - 1/2 c filling to each tortilla and fold in half. Arrange prepared quesadillas on baking sheets and brush or spray with oil.

5. Bake for 15 minutes or until golden brown and crispy. Serve with sour cream, salsa, and/or guacamole.

https://themodernproper.com/baked-chicken-quesadillas

Pollo Sudado in the crockpot

I love this recipe and am trying to work out a good crockpot version. Having the chicken on low from 8:30 AM - 5:30 PM was certainly too much, so next time I'll try for 6 hours instead. The potatoes needed about 90 minutes and that came out well. I'd like to try using two onions next time for more sauce, since the onions and tomatoes basically liquefied.

Ingredients 

- 6 chicken thighs bone in, skin on

- 2 Tbsp mustard

- 2 Tbsp oil

- 1 Tbsp minced garlic

Salt and pepper to taste

- 1 or 2 onions, diced

- 5 Roma tomatoes, diced

- 1/4c fresh cilantro, minced

- 2 Tbsp parsley, minced (optional)

- 1 Tbsp Worcestershire sauce

- 1 tsp turmeric 

- 2 tsp chicken bouillon (or 2 cubes)

- 10 oz water

- 1 1/2 lbs potatoes, roughly chopped

Instructions 

1. Marinate the chicken by combining the first 5 ingredients in a ziploc bag or a bowl. Marinate for 15ish minutes while prepping the other ingredients.

2. In a wok pan sauté the onions in oil until plumped, then add the next six ingredients (not the water) and simmer until tomatoes fall apart a bit. Then add the water and mix until combined.

3. Put the chicken in the bottom of the crockpot, then add onion tomato mix on top. Cook on low for 6-9 hours.

4. Add potatoes for the last hour and a half. Serve with white rice or biscuits, sour cream, and extra cilantro.