I’m glad you’re still with me, dear reader. It’s been a tough few days…
It’s been a very unstable couple of weeks, to say the least. The Coronavirus Pandemic was declared. The stock markets tanked. People got frightened. Travel was banned in some countries. Borders were closed.
Now, the whole world is shut down. We can’t find toilet paper or hand sanitizer anywhere. People are hoarding groceries, driving the prices up. Schools and daycares have closed. Small businesses have temporarily closed. All sports are postponed. Trips are cancelled. Everyone has been told to stay home and practice “social distancing”. Steve is working from home indefinitely. The girls are home until the beginning of April, maybe longer. I have to say that I’m enjoying having the family home, but I feel a bit stir crazy.
So yesterday, I grew weary of reading all the articles about the Coronavirus Pandemic and decided to take a bit of a break from social media. So I opened a bottle of wine, went to my kitchen, and made a bunch of meals for the freezer.
I began by making Italian Meatballs, the ones I use for Not Your Girlfriend’s Stuffed Pasta. They were super easy to make and they freeze like a dream.
All you have to do is defrost the meatballs in your fridge and then bake as usual. They’d go well with the five bags of rotini noodles and three jars of pasta sauce that Steve panic-purchased the other day.
Then I made three of Shane’s Favourite Shepherd’s Pies, because they freeze well and the whole family enjoys them. I got really fancy with the mashed potatoes this time. I’ll have to write a blog about it… I think I’ll have time. Stay tuned!
After these two recipes were accomplished, I realized I had run out of ground beef. So off Steve went to the grocery store to get a few more pounds for me. In the meantime, I had two club packs of chicken and a package of split chicken wings to use up. The chicken breasts were cut up and made into Slightly Mexican White Chicken Chili and Slightly Indian Tandoori Grilled Chicken, which I will definitely share with you in a later blog post.
I thought I was done for the day but decided to make End of the World Lasagna at around 9pm… I was a cooking genius! Assemble. Freeze. Easy peasy!
But the recipe I’m going to share with you today is Quarantine Honey Garlic Chicken Wings. I used a very basic marinade, one that works well with all kinds of meat, but added some honey to sweeten it up. This is not a true honey garlic sauce that you’d toss your wings in; it’s simply a marinade. Once the wings are defrosted, I’ll discard the marinade, dry the wings off a bit, and cook them in my air fryer, which is one of my favourite appliances in the whole world!
Quarantine Honey Garlic Chicken Wings
- 1/3 cup soy sauce
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 2 Tbsp honey
- 1 1/2 Tbsp garlic powder
- 2 tsp minced garlic
- 3 Tbsp dried basil
- 1 1/2 Tbsp dried parsley
- 1 tsp white pepper
- few dashes of Cholula
- 2 lbs split chicken wings
1. In a small bowl, whisk the ingredients for the marinade.
2. Put the chicken wings in a freezer bag. Pour the marinade over the wings. Seal up the bag and freeze.
3. On cooking day: Thaw the wings. Discard excess marinade. Lay the wings on a rack to drain a bit and pat them dry. Then, put the wings in the air fryer for 35 minutes. Or put them on a baking sheet with a greased rack and bake in a 400°F oven for 45 minutes or until cooked through.
YOU STAY HEALTHY!