Honey Sriracha Wings, Scalloped Potatoes, and Cajun Cabbage
Serves 1
Directions
- 1Break down chicken wings.
- 2Clean and pat chicken wings dry.
- 3Place chicken wings in a bowl.
- 4Add 1-2 tablespoons of baking powder to the wings.
- 5Season wings with Kinder the Blend, smoked paprika, cayenne, and ground ginger.
- 6Massage the seasonings into the wings.
- 7Place wings on a wire rack and marinate in the fridge for a few hours.
- 8Wash and thinly slice 3-4 potatoes.
- 9Blanch potato slices in salted boiling water for about 2 minutes.
- 10Let the potato slices dry on a clean kitchen towel.
- 11Melt 1/4 cup of unsalted butter on medium heat for the béchamel sauce.
- 12Slice four shallots and add them to the melted butter.
- 13Generously salt the shallots and sauté for about 4-5 minutes.
- 14Mince five cloves of garlic and add to the shallots, simmering down.
- 15Add 3 tablespoons of flour to the shallot and garlic mixture.
- 16Cook the flour out for about 30 seconds.
- 17Add 1/4 cup of chicken stock.
- 18Once it tightens into a paste, whisk in 2 1/2 cups of whole milk.
- 19Season the sauce with Kinder the Blend, smoked paprika, cayenne, Italian seasoning, and buttery garlic herb.
- 20Finish the sauce by adding a generous amount of freshly chopped thyme.
- 21Bring the sauce to a gentle boil, then turn to low and let it simmer for about 10 minutes.
- 22Coat all potato slices in the béchamel sauce.
- 23Stack the coated potato slices in a casserole dish.
- 24Top the scalloped potatoes with smoked Gruyere cheese.
- 25Cover the casserole dish with foil and bake in the oven at 375°F (190°C) for about 25 minutes.
- 26Remove the foil from the potatoes and continue cooking for another 20 minutes at 425°F (218°C).
- 27Cook wings at 425°F (218°C).
- 28Remove the potatoes from the oven.
- 29Flip the wings and return them to the oven for another 20 minutes.
- 30Slice spicy beef sausage and six strips of bacon for the Cajun cabbage.
- 31Cook the bacon until done, then remove it, leaving the grease in the pan.
- 32Cook the sausage in the bacon grease until crispy, then set aside.
- 33Quickly slice an onion and bell peppers.
- 34Chop the cabbage.
- 35Sear down the sliced vegetables for about 5 minutes.
- 36Add the chopped cabbage to the vegetables.
- 37Cover and cook the cabbage on medium heat for about 10 minutes.
- 38Season the cabbage with preferred seasoning.
- 39Add the cooked meat back into the cabbage and mix together.
- 40Melt three tablespoons of butter for the wing sauce.
- 41Add garlic, brown sugar, Sriracha, honey, soy sauce, and rice vinegar to the melted butter.
- 42Shake the wing sauce well.
- 43Coat the cooked wings with the honey Sriracha sauce.
- 44Plate the scalloped potatoes, topping with chives.
- 45Plate the honey Sriracha wings, topping with toasted sesame seeds and chives.
- 46Serve the Cajun cabbage alongside the wings and potatoes.
Ingredients
- 1 tbsp baking powder
- 2 tbsp baking powder
- Kinder the Blend seasoning
- smoked paprika
- cayenne
- ground ginger
- 3 potatoes
- 4 potatoes
- 0.25 cup unsalted butter
- 4 shallots
- salt
- 5 garlic cloves
- 3 tbsp flour
- 0.25 cup chicken stock
- 2.5 cups whole milk
- Italian seasoning
- buttery garlic herb seasoning
- freshly chopped thyme
- smoked Gruyere cheese
- spicy beef sausage (or similar)
- 6 strips bacon
- 1 onion
- bell peppers
- 1 cabbage
- 3 tbsp butter
- garlic
- brown sugar
- Sriracha
- honey
- soy sauce
- rice vinegar
- chives
- toasted sesame seeds
- hot sauce
Equipment
bowlwire rackcasserole dishfoiloven
Tips
- Pat wings dry to ensure seasoning sticks.
- Massage seasonings into the wings for better flavor.
- Marinate wings in the fridge for a few hours.
- Blanch sliced potatoes in salted boiling water for 2 minutes.
- Cook bacon first, then use the rendered grease to cook the sausage.
- Sear vegetables for Cajun cabbage for about 5 minutes before adding cabbage.
- Cover cabbage and cook on medium heat for about 10 minutes.
- Shake the sauce for the wings well to combine.
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