Honey Sriracha Wings, Scalloped Potatoes, and Cajun Cabbage

Serves 1
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Directions

  1. 1Break down chicken wings.
  2. 2Break down chicken wings.
  3. 3Break down chicken wings.
  4. 4Clean and pat chicken wings dry.
  5. 5Clean and pat chicken wings dry.
  6. 6Clean and pat chicken wings dry.
  7. 7Place chicken wings in a bowl.
  8. 8Place chicken wings in a bowl.
  9. 9Place chicken wings in a bowl.
  10. 10Add 1-2 tablespoons of baking powder to the wings.
  11. 11Add 1-2 tablespoons of baking powder to the wings.
  12. 12Add 1-2 tablespoons of baking powder to the wings.
  13. 13Season wings with Kinder the Blend, smoked paprika, cayenne, and ground ginger.
  14. 14Season wings with Kinder the Blend, smoked paprika, cayenne, and ground ginger.
  15. 15Season wings with Kinder the Blend, smoked paprika, cayenne, and ground ginger.
  16. 16Massage the seasonings into the wings.
  17. 17Massage the seasonings into the wings.
  18. 18Massage the seasonings into the wings.
  19. 19Place wings on a wire rack and marinate in the fridge for a few hours.
  20. 20Place wings on a wire rack and marinate in the fridge for a few hours.
  21. 21Place wings on a wire rack and marinate in the fridge for a few hours.
  22. 22Wash and thinly slice 3-4 potatoes.
  23. 23Wash and thinly slice 3-4 potatoes.
  24. 24Wash and thinly slice 3-4 potatoes.
  25. 25Blanch potato slices in salted boiling water for about 2 minutes.
  26. 26Blanch potato slices in salted boiling water for about 2 minutes.
  27. 27Blanch potato slices in salted boiling water for about 2 minutes.
  28. 28Let the potato slices dry on a clean kitchen towel.
  29. 29Let the potato slices dry on a clean kitchen towel.
  30. 30Let the potato slices dry on a clean kitchen towel.
  31. 31Melt 1/4 cup of unsalted butter on medium heat for the béchamel sauce.
  32. 32Melt 1/4 cup of unsalted butter on medium heat for the béchamel sauce.
  33. 33Melt 1/4 cup of unsalted butter on medium heat for the béchamel sauce.
  34. 34Slice four shallots and add them to the melted butter.
  35. 35Slice four shallots and add them to the melted butter.
  36. 36Slice four shallots and add them to the melted butter.
  37. 37Generously salt the shallots and sauté for about 4-5 minutes.
  38. 38Generously salt the shallots and sauté for about 4-5 minutes.
  39. 39Generously salt the shallots and sauté for about 4-5 minutes.
  40. 40Mince five cloves of garlic and add to the shallots, simmering down.
  41. 41Mince five cloves of garlic and add to the shallots, simmering down.
  42. 42Mince five cloves of garlic and add to the shallots, simmering down.
  43. 43Add 3 tablespoons of flour to the shallot and garlic mixture.
  44. 44Add 3 tablespoons of flour to the shallot and garlic mixture.
  45. 45Add 3 tablespoons of flour to the shallot and garlic mixture.
  46. 46Cook the flour out for about 30 seconds.
  47. 47Cook the flour out for about 30 seconds.
  48. 48Cook the flour out for about 30 seconds.
  49. 49Add 1/4 cup of chicken stock.
  50. 50Add 1/4 cup of chicken stock.
  51. 51Add 1/4 cup of chicken stock.
  52. 52Once it tightens into a paste, whisk in 2 1/2 cups of whole milk.
  53. 53Once it tightens into a paste, whisk in 2 1/2 cups of whole milk.
  54. 54Once it tightens into a paste, whisk in 2 1/2 cups of whole milk.
  55. 55Season the sauce with Kinder the Blend, smoked paprika, cayenne, Italian seasoning, and buttery garlic herb.
  56. 56Season the sauce with Kinder the Blend, smoked paprika, cayenne, Italian seasoning, and buttery garlic herb.
  57. 57Season the sauce with Kinder the Blend, smoked paprika, cayenne, Italian seasoning, and buttery garlic herb.
  58. 58Finish the sauce by adding a generous amount of freshly chopped thyme.
  59. 59Finish the sauce by adding a generous amount of freshly chopped thyme.
  60. 60Finish the sauce by adding a generous amount of freshly chopped thyme.
  61. 61Bring the sauce to a gentle boil, then turn to low and let it simmer for about 10 minutes.
  62. 62Bring the sauce to a gentle boil, then turn to low and let it simmer for about 10 minutes.
  63. 63Bring the sauce to a gentle boil, then turn to low and let it simmer for about 10 minutes.
  64. 64Coat all potato slices in the béchamel sauce.
  65. 65Coat all potato slices in the béchamel sauce.
  66. 66Coat all potato slices in the béchamel sauce.
  67. 67Stack the coated potato slices in a casserole dish.
  68. 68Stack the coated potato slices in a casserole dish.
  69. 69Stack the coated potato slices in a casserole dish.
  70. 70Top the scalloped potatoes with smoked Gruyere cheese.
  71. 71Top the scalloped potatoes with smoked Gruyere cheese.
  72. 72Top the scalloped potatoes with smoked Gruyere cheese.
  73. 73Cover the casserole dish with foil and bake in the oven at 375°F (190°C) for about 25 minutes.
  74. 74Cover the casserole dish with foil and bake in the oven at 375°F (190°C) for about 25 minutes.
  75. 75Cover the casserole dish with foil and bake in the oven at 375°F (190°C) for about 25 minutes.
  76. 76Remove the foil from the potatoes and continue cooking for another 20 minutes at 425°F (218°C).
  77. 77Remove the foil from the potatoes and continue cooking for another 20 minutes at 425°F (218°C).
  78. 78Remove the foil from the potatoes and continue cooking for another 20 minutes at 425°F (218°C).
  79. 79Cook wings at 425°F (218°C).
  80. 80Cook wings at 425°F (218°C).
  81. 81Cook wings at 425°F (218°C).
  82. 82Remove the potatoes from the oven.
  83. 83Remove the potatoes from the oven.
  84. 84Remove the potatoes from the oven.
  85. 85Flip the wings and return them to the oven for another 20 minutes.
  86. 86Flip the wings and return them to the oven for another 20 minutes.
  87. 87Flip the wings and return them to the oven for another 20 minutes.
  88. 88Slice spicy beef sausage and six strips of bacon for the Cajun cabbage.
  89. 89Slice spicy beef sausage and six strips of bacon for the Cajun cabbage.
  90. 90Slice spicy beef sausage and six strips of bacon for the Cajun cabbage.
  91. 91Cook the bacon until done, then remove it, leaving the grease in the pan.
  92. 92Cook the bacon until done, then remove it, leaving the grease in the pan.
  93. 93Cook the bacon until done, then remove it, leaving the grease in the pan.
  94. 94Cook the sausage in the bacon grease until crispy, then set aside.
  95. 95Cook the sausage in the bacon grease until crispy, then set aside.
  96. 96Cook the sausage in the bacon grease until crispy, then set aside.
  97. 97Quickly slice an onion and bell peppers.
  98. 98Quickly slice an onion and bell peppers.
  99. 99Quickly slice an onion and bell peppers.
  100. 100Chop the cabbage.
  101. 101Chop the cabbage.
  102. 102Chop the cabbage.
  103. 103Sear down the sliced vegetables for about 5 minutes.
  104. 104Sear down the sliced vegetables for about 5 minutes.
  105. 105Sear down the sliced vegetables for about 5 minutes.
  106. 106Add the chopped cabbage to the vegetables.
  107. 107Add the chopped cabbage to the vegetables.
  108. 108Add the chopped cabbage to the vegetables.
  109. 109Cover and cook the cabbage on medium heat for about 10 minutes.
  110. 110Cover and cook the cabbage on medium heat for about 10 minutes.
  111. 111Cover and cook the cabbage on medium heat for about 10 minutes.
  112. 112Season the cabbage with preferred seasoning.
  113. 113Season the cabbage with preferred seasoning.
  114. 114Season the cabbage with preferred seasoning.
  115. 115Add the cooked meat back into the cabbage and mix together.
  116. 116Add the cooked meat back into the cabbage and mix together.
  117. 117Add the cooked meat back into the cabbage and mix together.
  118. 118Melt three tablespoons of butter for the wing sauce.
  119. 119Melt three tablespoons of butter for the wing sauce.
  120. 120Melt three tablespoons of butter for the wing sauce.
  121. 121Add garlic, brown sugar, Sriracha, honey, soy sauce, and rice vinegar to the melted butter.
  122. 122Add garlic, brown sugar, Sriracha, honey, soy sauce, and rice vinegar to the melted butter.
  123. 123Add garlic, brown sugar, Sriracha, honey, soy sauce, and rice vinegar to the melted butter.
  124. 124Shake the wing sauce well.
  125. 125Shake the wing sauce well.
  126. 126Shake the wing sauce well.
  127. 127Coat the cooked wings with the honey Sriracha sauce.
  128. 128Coat the cooked wings with the honey Sriracha sauce.
  129. 129Coat the cooked wings with the honey Sriracha sauce.
  130. 130Plate the scalloped potatoes, topping with chives.
  131. 131Plate the scalloped potatoes, topping with chives.
  132. 132Plate the scalloped potatoes, topping with chives.
  133. 133Plate the honey Sriracha wings, topping with toasted sesame seeds and chives.
  134. 134Plate the honey Sriracha wings, topping with toasted sesame seeds and chives.
  135. 135Plate the honey Sriracha wings, topping with toasted sesame seeds and chives.
  136. 136Serve the Cajun cabbage alongside the wings and potatoes.
  137. 137Serve the Cajun cabbage alongside the wings and potatoes.
  138. 138Serve the Cajun cabbage alongside the wings and potatoes.

Ingredients

  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 2 tbsp baking powder
  • 2 tbsp baking powder
  • 2 tbsp baking powder
  • Kinder the Blend seasoning
  • Kinder the Blend seasoning
  • Kinder the Blend seasoning
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • cayenne
  • cayenne
  • cayenne
  • ground ginger
  • ground ginger
  • ground ginger
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 4 potatoes
  • 4 potatoes
  • 4 potatoes
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 4 shallots
  • 4 shallots
  • 4 shallots
  • salt
  • salt
  • salt
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 0.25 cup chicken stock
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • buttery garlic herb seasoning
  • buttery garlic herb seasoning
  • buttery garlic herb seasoning
  • freshly chopped thyme
  • freshly chopped thyme
  • freshly chopped thyme
  • smoked Gruyere cheese
  • smoked Gruyere cheese
  • smoked Gruyere cheese
  • spicy beef sausage (or similar)
  • spicy beef sausage (or similar)
  • spicy beef sausage (or similar)
  • 6 strips bacon
  • 6 strips bacon
  • 6 strips bacon
  • 1 onion
  • 1 onion
  • 1 onion
  • bell peppers
  • bell peppers
  • bell peppers
  • 1 cabbage
  • 1 cabbage
  • 1 cabbage
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • garlic
  • garlic
  • garlic
  • brown sugar
  • brown sugar
  • brown sugar
  • Sriracha
  • Sriracha
  • Sriracha
  • honey
  • honey
  • honey
  • soy sauce
  • soy sauce
  • soy sauce
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • chives
  • chives
  • chives
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds
  • hot sauce
  • hot sauce
  • 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.
Honey Sriracha Wings, Scalloped Potatoes, and Cajun Cabbage | Clip Recipe