Maple Chipotle Chicken Wings
I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.
But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?
I’m a chipotle, smoked paprika, roasted garlic, fresh basil, sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.
Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.
But for now, here are some chicken wings, beautifully balances with sweet and heat.
Adapted from Food & Wine
Mushroom, Stout and Goat Cheese Pot Pie
- 2 tbs olive oil (plus additional as needed)
- 4 large carrots, chopped
- 2 large leek, chopped (white and very light green potion only)
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
- 1 cup peas
- 1 cup broth (vegetable or beef)
- 12 ounces stout
- ¼ cup AP flour
- 1 tsp dried oregano
- 1 tsp black pepper
- ½ tsp salt
- 3 ounces goat cheese
- 1 sheet puff pastry, thawed
- 2 tbs melted butter
- Preheat oven to 375.
- In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
- Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
- Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
- Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
- Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
- Top each bowl with one square, press into shape.
- Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
- Bake at 375 until puff pastry is golden brown.
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