I’ve had a busy week, and my body has decided to request that I slow down.
On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It all seemed to work, the segment went well:
The Beeroness Cooks on CBS
As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole “Best Medicine” thing.
And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.
Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.
And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.
- 2 1/2 lbs chicken wings and drumsticks
- 1/3 cup cornstarch
- 1/2 cup beer
- 1/4 cup soy sauce
- 2 tbs honey
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp red chili flake
- 1/2 tsp salt
- 1 tbs rice wine vinegar
- Preheat the oven to 425.
- Rinse the chicken wings in cold water and dry well.
- Sprinkle chicken on all sides with cornstarch and rub to coat.
- In a separate bowl, add the beer, soy, honey, chili powder, garlic powder, red chili flake, salt, and vinegar, stirring well to combine. Add the chicken, toss to coat. Cover bowl with plastic wrap and place in the fridge for ten minutes.
- Line a baking sheet with aluminum foil.
- Remove the chicken from marinade and arrange wings on the baking sheet and bake at 425 for ten minutes.
- While the chicken is baking, add the remaining marinade to a pot over medium high heat, stiring frequently, reduce until thickened and syrupy, about 8-10 minutes.
- Once the marinade has reduced, remove the chicken from the oven and brush with the thickened marinade, turn them over, brush with marinade on the other side.
- Return to the oven and allow to cook for an additional ten minutes, basting again.
- Allow chicken to bake until cooked through, an additional 10-15 minutes.
(Note: the total cooking time for the chicken will be approximately 25-35 minutes, requiring basting every ten minutes)
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