These delicious wings are the perfect party appetizer. Perfectly paired with a rich Cabernet these Garlic Chicken Wings are astoundingly easy to prepare.
Don’t let cooking ruin your party fun! Prep your wings tonight, and bake them tomorrow.
Wow your guests and leaving their mouths watering for more, with hands-on prep time taking less than 2o minutes.
ingredients
3 pounds chicken wings
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Marinade:
1/2 cup Lite Soy Sauce
1 tsp Magic Mushroom Powder (or Porchini Powder)
2 tbs Lite Brown Sugar
2 tbs Minced Garlic
1 tbs Honey
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Garnish:
2 Green Onions, thinly sliced
1 tbs Furikake
directions
Combine all marinade ingredients in a bowl and mix well.
Trim off tips of chicken wings.
Combine marinade and wings in a large ziploc bag for 10 hours, or overnight to thoroughly marinate.
Preheat oven to 400 degrees.
Remove wings from marinade and place on a shallow roasting pan, don’t overcrowd the pan.
Roast for 20-25 minutes. When they’re ready the skin will be caramelized and crispy, and the juice should run clear.
Garnish the wings with the green onion and Furikake.
Pour a glass of your favorite Cabernet and enjoy!
A sprinkle of Furikake and Green Onion dresses up this simple dish.
Our delicious Garlic Chicken Wings were inspired by Element Stone’s bold white surface, White Haven.
These delicious wings pair perfectly with a rich Cabernet.
Looking to enjoy the delicacies of going out, while staying in?
Poke bars are hot right now, and you can set your own stunning bar with this delicious fusion appetizer. Sashimi-grade tuna is readily available at most fish mongers and also available frozen in national food chains, like Whole Foods, across the country. Raw not your thing? Substitute cooked shrimp, or even extra firm tofu.
Set on this beautiful stone and paired with a dry and crisp Sauvignon Blanc, you’ll be in with the in crowd with this yummy little bite.
ingredients
Teriyaki Sauce:
¼ cup low sodium shoyu (Japanese soy sauce)
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon of sushi vinegar
1/4 teaspoon finely minced garlic
1 teaspoon finely minced fresh ginger
¼ teaspoon black pepper
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12 ounces sushi-grade tuna, cut into 1/2” cubes
1 ripe avocado, diced
1 scallion, white part-minced, green part- sliced
mini tortilla cups (scoops)
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chopped scallions and toasted sesame seeds to garnish
directions
Make the sauce by combining the soy sauce, brown sugar, honey, garlic & ginger in a small saucepan. Stir over medium heat until the sugar has dissolved. Pour into a medium bow and place into refrigerator to cool completely, about 15 minutes.
Add the tuna, avocado, and the scallions to the cooled teriyaki sauce.
Place on your favorite tortilla chip, top with minced scallions and toasted sesame seeds and serve immediately
These little bites pack all the flavors of Italy’s famed caprese salad, but with an updated twist. The dry yet fruity notes of the Pinot Grigio we’ve paired it with allows the flavor of this salty/sweet/herby Tuscan treat to shine through.
Cut the baguette into ¾” slices and place on foil lined baking sheet. With a pastry brush, brush lightly with olive oil, sprinkle with salt and pepper and bake till lightly toasted, about 8 minutes.
Toss all the ingredients for the caprese mix in a bowl, mix well and set aside.
Slice the burrata into 8 wedges that will fit on the toast. It is a soft, runny cheese, so don’t be afraid if the filling runs. You can scoop up with a spoon and top the crostini with any spillage.
To assemble the crostini, first cover the toast with the tomato mix, then layer a wedge of the burrata, and top with a clump of prosciutto. Drizzle with excellent, syrupy balsamic vinegar and good olive oil, sprinkle with some chopped basil, and enjoy!
