Cook your wings, then toss with Habanero Honey Bacon Jam and cook for 15 more minutes. You will be the Hero on Game-Day!
Habanero Honey Bacon Jam Hot Wings
Amount Per Serving
Calories from Fat 172
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Total Carbohydrates 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 lbs chicken wing pieces
- 2 tbs vegetable oil
- 4 oz Habanero Honey Bacon Jam
- Preheat oven to 400 degrees. Toss the wings in a mixing bowl with the oil. Set the bowl aside for later.
- Bake the wings on a baking sheet in the oven for 30 minutes, or until wings begin to crisp. Remove the wings and toss in the mixing bowl with the Habanero Honey Bacon Jam and return to the oven for 15 minutes or until the sauce begins to caramelize.
- Remove from oven, serve hot on pickled vegetables with your favorite dipping sauce!
Preston Cooks For You http://prestoncooks.com/
Makes 12-18 appetizers.
For the crust:
Make your favorite pie dough or cheat and buy the pre-made pie crust from the grocery store. Pre-heat oven to 350. Cut out 2 inch diameter circles. Place in sprayed mini-muffin tins and bake 10-12 minutes or until lightly browned. Remove from oven. Set aside and let cool.
For the Bacon Jam:
- 1 pound sliced bacon, cut crosswise into 1-inch pieces
- 1 cup finely chopped yellow onion
- 2 small cloves garlic, chopped
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 2 tablespoons maple syrup
- 1/4 cup sherry vinegar
- 1/4 cup packed light-brown sugar
Cook bacon in a large skillet over medium heat, until browned. Transfer to paper towels to drain. Reserve browned bits and 1 tablespoon fat in pan.
Add onion and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Set aside and let cool.
For the tomato mousse:
- 1 package cream cheese, softened at room temperature
- 1 tablespoon double concentrated Cento Tomato Paste in the tube. It really is good quality.
- 1 small clove garlic, minced
- 1/2 tablespoon fresh chopped oregano
- salt and pepper to taste
In a mixing bowl, combine all ingredients until creamy and smooth. Set aside.
- 12-18 basil leaves
- 1/4 cup oil
In a small sauce pan heat oil on medium-high. When oil is hot, drop 4 leaves at a time into the oil. let fry until crispy. Remove from oil and drain on paper towel.
Place 2 teaspoons of tomato mixture in bottom of tart shell. Top with 1 teaspoons tomato jam. Garnish with 1/4 grape tomato and fried basil. Serve.
Recipe Source: Bacon Jam slightly modified from http://www.marthastewart.com/1043862/bacon-jam