Runnin’ Wild Chicken Marsala with Basil and Mushrooms

What You Will Need:

  • 2 tablespoons flour
  • 1 teaspoons Runnin’ Wild Garlic Butter
  • 1/2 teaspoon Runnin’ Wild Peppered Sea Salt
  • 1/4 teaspoon pepper
  • 1 pound thinly sliced boneless skinless chicken breast halves
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 cup chicken stock
  • 1/2 cup Marsala wine
  • 1 teaspoon basil
  • 1 teaspoon onion powder

What To Do:

  1. Mix flour, Runnin’ Wild Peppered Sea Salt, garlic powder, pepper, and Runnin’ Wild Garlic Butter in shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
  2. Heat 2 tablespoons of the oil and butter in large skillet on medium heat. Add 1/2 of the chicken; cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
  3. Heat remaining 1 tablespoon oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour. Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired.
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Oven Baked Hot Wings

Oven Baked Hot Wings.jpg

What You Will Need:

  • 4 lbs. chicken wings
  • 2 tbsp. baking powder
  • 1/2 teaspoon ground black pepper
    SAUCE:
  • 1/2 cup Runin’ Wild Canyon Carvin’ Cayenne Hot Sauce
  • 2 tbsp. molasses
  • 4 tbsp. unsalted or salted butter

What To Do:

  • Preheat oven to 250 degrees F.
  • Place a baking rack on an aluminum foil lined baking sheet.
  • Spray the rack with a non-stick cooking spray. Set aside.
  • Pat all of the chicken wings dry with paper towels.
  • Sprinkle baking powder and pepper over the wings. Coat each piece evenly and thoroughly.
  • Place chicken wings on the rack. Place the baking pan in the oven, on the lowest rack.
  • Bake for 30 minutes. 8. Turn the oven temperature up to 425 degrees F.
  • Place the baking pan on the upper middle rack. Bake for 15 minutes.

Buffalo Chicken Meatballs

 

Buffalo-Chicken-Meatballs.png

What You Will Need:

  • Oil for Frying
  • 1 (6 oz.) Package Chicken
  • Flavored Stuffing Mix
  • 1 lb. Ground Chicken
  • 2 Eggs
  • 1/3 cup of Hot Sauce
  • 2 tbsp. Runnin Wild Buffalo Seasoning

What To Do:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F.
  • Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, 1/3 cup hot sauce, and eggs together in a large bowl using a potato masher until just combined.
  • Form mixture into 1-inch meatballs. Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  • Drizzle meatballs with about 1 teaspoon hot sauce and sprinkle with Runnin Wild Buffalo Seasoning.

Honey Barbecue Chicken Wings

honey-barbecue-chicken-wings

What you’ll need:

  • 2-1/2 pounds whole chicken wings
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup Runnin Wild Barbecue Sauce
  • 1/2 cup honey
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 tablespoons Runnin Wild Poultry Seasoning
  • 1/4 teaspoon pepper Oil for deep-fat frying

What to do:

  • Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the soy sauce, barbecue sauce and honey. Bring to a boil; cook until liquid is reduced to about 1 cup.
  • Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings a few at a time, and shake to coat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately. Yield: 2 dozen.

Honey Teriyaki Chicken Freezer Meal

honey-teriyaki-chicken             SUPER EASY!

What you’ll need:

  • 2 lbs. boneless, skinless chicken breasts
  • 1 1/2 cup (12 oz.) Honey Teriyaki Sauce
  • 1 1/2 tsp. garlic powder
  • 1 tsp. basil
  • 1/2 tsp. rosemary
  • 1 cup chicken broth
  • 1 tbsp. Runnin Wild Poultry Seasoning
  • 3 tbsp. brown sugar
  • 1 gallon size Ziplock freezer bag

What to do:

  1. Place all ingredients in a gallon size freezer bag. Freeze.
  2. When ready to cook: Place contents of freezer bag into slow cooker. Cover and cook on low for 6 hours.
  3. Shred chicken and serve over rice or noodles.

Beer Soaked Buffalo Wings

buffalo-wings-recipe

What you’ll need:

  • 2 (12-ounce) cans beer
  • 1 (5-pound) package frozen chicken wings, thawed
  • 3 teaspoons Runnin Wild Buffalo Seasoning
  • 1 teaspoon salt
  • 3/4 cup cayenne pepper sauce
  • 1/4 cup (1/2 stick) butter, melted

What to do:

  1. Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish; add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
  2. Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
  3. Season wings with Runnin Wild Buffalo Seasoning and salt, and place on prepared baking sheets. Bake 30 minutes. Turn wings over and cook 25 to 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
  4. In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately.