{"id":1823,"date":"2010-10-08T09:09:52","date_gmt":"2010-10-08T17:09:52","guid":{"rendered":"http:\/\/foodiddy.com\/?p=1823"},"modified":"2010-10-08T09:14:08","modified_gmt":"2010-10-08T17:14:08","slug":"5-ingredient-sweet-and-savory-wings","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=1823","title":{"rendered":"5 Ingredient Sweet and Savory Wings"},"content":{"rendered":"

I’ve had a lot going on this week and really was feeling overwhelmed with deciding what I was going to be cooking\/making for dinners and the blog. I decided to let Dan choose. I gave him the two latest Food Network<\/em> and Rachael Ray Everyday<\/em> magazines to start. We have very different likes and dislikes. I’m all over anything veggie and he goes straight for meat and potatoes. I knew the outcome would most likely be “out of my comfort zone” – but I was up for the challenge.<\/p>\n

I was right, manly meat dishes were selected. I made a grocery list and off I went to purchase supplies. First up on Dan’s wish list – Sweet and Savory Chicken Wings,<\/strong> part of Rachael Ray’s take five ingredients recipes. This recipe was submitted by magazine reader Gail Jenner from Etna, CA.<\/p>\n

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The 5 Ingredients:<\/strong><\/p>\n

3 Pounds Chicken\/Party Wings
\n1 Cup Pineapple Juice
\n1 Cup Soy Sauce
\n1.5 Ounces Lemon Flavored Jello – kind of weird, but just wait…
\n2 Tablespoons Poppy Seeds<\/p>\n

I cut the recipe in 1\/2 and used just over a pound of wings. Let me take this opportunity to share that I have never cooked wings before. I am not a wing fan. I am not a dark chicken or dark\u00a0turkey meat fan at all. So this was definitely a change for me.<\/p>\n

Directions:<\/strong><\/p>\n

Preheat oven to 350 degrees F.<\/p>\n

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Combine the pineapple juice and soy sauce and stir.<\/p>\n

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Add the marinade to the wings and let sit for 15 minutes. I put my Ziploc of chicken\/marinade in the fridge for a few hours while I ran errands.<\/p>\n

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On a foil lined (Don’t leave this step out) baking sheet, arrange the wings in a single layer. The recipe tells you to pour 1\/2 of the marinade over the wings – I didn’t feel right about that step, so I whipped up a second smaller batch of soy sauce and pineapple – I don’t like using marinade after the meat has been removed from it. So I dumped that chicken marinade, mixed up the small second batch and poured it over each wing on the baking sheet.<\/p>\n

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The next step is to break out the lemon Jello. Sprinkle the chicken with half the amount and bake for 30 minutes.<\/p>\n

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Flip and sprinkle with the remaining Jello and the poppy seeds and then bake until browned – another 30 minutes. Mine actually only took about 20 additional minutes.<\/p>\n

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The Jello sugar and soy mixture really bakes into a sticky mess – no worries, I was able to remove the chicken with tongs. Trust me, it looked much prettier after plating.<\/p>\n

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I broke out the photo friendly\u00a0dishes, some colored placemats and had my little photo shoot before dinner.<\/p>\n

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The entire house smelled delicious.<\/p>\n

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I am happy to report that they were a huge hit. Dan really liked them a lot. I was surprised at how much I liked the citrus\/sweet combo. They were super juicy and I think I may be over my fear of wings.\u00a0We both agreed that they would make the perfect party appetizer – so easy to make.<\/p>\n

Dan’s choice worked out well for both of us. I can’t wait for the next few choices – they are definitely not what I would normally eat or cook, woohoo for trying something new!
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve had a lot going on this week and really was feeling overwhelmed with deciding what I was going to be cooking\/making for dinners and the blog. I decided to let Dan choose. I gave him the two latest Food Network and Rachael Ray Everyday magazines to start. We have very different likes and dislikes. … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[55,10],"tags":[],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1823"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1823"}],"version-history":[{"count":6,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1823\/revisions"}],"predecessor-version":[{"id":1841,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1823\/revisions\/1841"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1823"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}