Friday, March 7, 2008

Chickadee Wings


Chicken wings cut into sections (throw third piece away) (recipe is for two people and calls for 8 drumettes or 4 wings, I increase the amount of wings to how may people are eating, the dipping sauce is good for more than 2 people.)
1/3 cup flour Salt and Pepper
2 TBS butter 2TBS extra-virgin olive oil
1 TBS Honey

Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with 1 TBS honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to plates and serve with the dips and celery sticks.

Dipping Sauces:
1/4 cup honey 2 TBS mustard

1/4 cup mayonnaise 1/4 cup blue cheese, crumbled

In a small bowl, combine 1/4 cup honey and the mustard.
In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.


Doug and Natalie Allen said...

Do you put the honey on both sides or just one? Do you turn the chicken when you are cooking it with the honey.

Kurt Keyser said...

Hey sign me up for this blog! I'd like to share some recipes.

Judi said...

I drizzle the honey on the top side but sometimes I do have to turn them while cooking with the honey as they tend to get really dark on the bottom side. just watch them.