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Oven Fried Honey Sriracha Lime Wings

Oven Fried Honey Sriracha Lime Wings

These wings give you all the crispy goodness of a deep fried wing straight from your oven. That’s right, no fryer. No mess. And did I mention that the honey, sriracha, lime sauce is amazing? These are perfect for a Super Bowl party or any other get together. You are going to love them! Check out the video and the recipe below.

Oven Fried Honey Sriracha Lime Wings

4-4.5 lbs chicken wings

1 tsp garlic paste

1 tsp ginger paste

3 TB soy sauce

1 TB sesame oil

1/2 cup honey, good quality

1/2 cup sriracha

1 lime, zested and juiced

1 bunch green onions, finely chopped

Sesame seeds

Salt and Pepper

Olive oil

 

If your wings are not broken down into drums and flat, see the video above. Pat your drums and flats as dry as possible, season with salt and pepper, and toss gently in about a tablespoon of olive oil. Spread them out on a sheet pan and roast in a 450 degree oven for anywhere between 40 and 75 minutes depending on wing size. Wings should be fully cooked and very crispy.

For the sauce, combine the honey, sriracha, soy sauce, sesame oil, garlic, ginger, lime juice and lime zest. Cook at a low simmer for the duration of the cooking time of your wings.

When the wings are cooked and crispy, toss with the sauce and garnish with green onion and sesame seeds. Enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

YouTube Episode 5: Crab Rangoon Dip with Oven Baked Wonton Chips

YouTube Episode 5: Crab Rangoon Dip with Oven Baked Wonton Chips

This recipe is an awesome dip that takes all the flavors you love from the crab rangoons from your favorite Chinese take-out and puts them into an amazing dip you can make in your crock pot. Check out the video and recipe below. I hope you enjoy it!

Crab Rangoon Dip

2 lbs imitation crab meat, chopped

16 oz. light cream cheese

1/2 cup half-and-half

1 TB sugar

1 cup scallions, finely chopped

2 cloves garlic, grated or very finely minced

2 TB Worcestershire sauce

Combine all the ingredients in the crock pot. Cook on medium to high for 35 to 40 minutes, stirring occasionally, until you have a bubbly, creamy dip. Enjoy!

Wonton Chips

Wonton wrappers

Olive Oil

Salt

Preheat your oven to 450 degrees. Cut wonton wrappers in half diagonally to create a triangular chip. Spray a foil lined baking sheet with olive oil. Arrange the chips on the baking sheet, spray once again with olive oil, season with salt, and bake 6-8 minutes or until crisp and golden brown. Enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.

YouTube Episode 4: Red Wine Braised Lamb Shanks in the Instant Pot Pressure Cooker

YouTube Episode 4: Red Wine Braised Lamb Shanks in the Instant Pot Pressure Cooker

These lamb shanks are delicious and fall-off-the-bone tender. The best part is they are ready in less than an hour, thanks to the fact that they are prepared in a pressure cooker. I use the Instant Pot Pressure Cooker, but you can just as easily prepare this in your standard stove top model pressure cooker as well. Check out the video and recipe below. Enjoy!

Pressure Cooker Red Wine Braised Lamb Shanks

4  1-1.5 lb lamb shanks

1 large onion, diced

2-3 carrots, diced

2-3 celery stalks, diced

1 green hot chili, minced

1 red hot chili, minced

10 cloves garlic, minced

1 TB sweet smoked paprika

1 TB cumin

1/2 tsp ground cinnamon

3 bay leaves

2 TB sugar

2 cups red wine

2 cups chicken stock

3-4 sprigs each of fresh thyme, rosemary, and oregano tied together into a bundle with butcher’s twine

3 TB cornstarch

1/4 cup water

Olive oil

Salt and Pepper

For the Instant Pot:

Set the Instant Pot to high heat in Saute mode. While the pan is heating, rinse, thoroughly dry, and season your lamb shanks. Add about 2 TB of olive oil to the pot and brown the lamb shanks on all sides, being careful not to crowd the pan. When the lamb shanks are browned, remove them to a plate. Next, add in your onion, carrots, and celery and sweat them until they are tender. Next, add in the garlic, chilis, smoked paprika, cumin, cinnamon, and bay leaves and cook until the chilis and garlic are soft. Add in your tomato paste and cook it for just a few minutes to toast it a bit and cook out the tinny flavor that can be found in most canned and tubed tomato pastes. Next, add in your red wine and let it cook until it reduces by about half. Finally, add in your sugar, herb bundle, and chicken stock and then return your lamb shanks to the pot. Place the lid on the Instant Pot and select the Meat/Stew setting (35 minute cook time). When the shanks have finished cooking, release the pressure and remove the shanks and herb bundle. Mix your cornstarch and water together. Return the Instant Pot to Saute mode, add in your cornstarch slurry, and stir until the sauce thickens. Serve the meat topped with the thickened sauce and enjoy!

For a standard pressure cooker:

Set the pressure cooker over medium high heat. While the pan is heating, rinse, thoroughly dry, and season your lamb shanks. Add about 2 TB of olive oil to the pot and brown the lamb shanks on all sides, being careful not to crowd the pan. When the lamb shanks are browned, remove them to a plate. Next, add in your onion, carrots, and celery and sweat them until they are tender. Next, add in the garlic, chilis, smoked paprika, cumin, cinnamon, and bay leaves and cook until the chilis and garlic are soft. Add in your tomato paste and cook it for just a few minutes to toast it a bit and cook out the tinny flavor that can be found in most canned and tubed tomato pastes. Next, add in your red wine and let it cook until it reduces by about half. Finally, add in your sugar, herb bundle, and chicken stock and then return your lamb shanks to the pot. Place the lid on the pressure cooker and allow the pot to come up to pressure. When the pot has pressurized, let the shanks cook for 35 minutes. When the shanks have finished cooking, release the pressure and remove the shanks and herb bundle. Mix your cornstarch and water together. Put the pressure cooker over medium heat, add in your cornstarch slurry, and stir until the sauce thickens. Serve the meat topped with the thickened sauce and enjoy!

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out The Renaissance Beard Youtube Channel here.