Tonight I’m having a couple of dear friends (former co-workers) over for dinner and a long overdue girl’s night. I’ve had my eye on a recipe for sometime whose title The World’s Best Chicken was a claim that I decided is worth testing. I love a recipe that doesn’t require me to miss out on cocktail hour with my guests by simply baking in the oven – easy right?
The simplicity of this recipe with a few select but flavorful ingredients including fresh herbs from my garden made this the right choice for tonight. Here’s how easy it is:
3-4 boneless, skinless chicken breasts – cut into 2 tenders each
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh chopped flat leaf parsley and rosemary to garnish before serving. INSTRUCTIONS
Preheat oven to 425 degrees.
In a small bowl, whisk together mustard, syrup, and vinegar plus some chopped fresh rosemary and pepper.
Place chicken breasts into 9×13 lined baking dish (I doubled lined it with foil for easy clean up).
Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated.
Bake for 30 minutes, or until meat thermometer reads 165 degrees.
Season with fresh rosemary and chopped flat leaf parsley just before serving.
Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.
Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
2 to 3 pounds chicken wings, cut in pieces, wing tips removed
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp black pepper
3 tbsp ground ginger
2 tsp salt
3/4 cup pure maple syrup
1-2 tbsp Sriracha sauce
3 tbsp water
Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.
Note from Chef Laura: I made these the other night for dinner, quick and easy! The flavor was fabulous – crunchy, sweet and spicy!
Recipe and Photo by Barry C. Parsons, courtesy of Pinterest