And run hard!

The fun thing is, this recipe is SOOOO easy!!

Easy enough that even my college kids can handle this recipe. #collegecooking

Back in March I decided to run with a series of meatball recipes called March Meatball Madness. April is National Grilled Cheese Sandwich Month and I embraced that as well.

When May rolled around I challenged myself to put out a new Chicken Wing recipe each week for 5 consecutive weeks. We ate a lot of wings! And no one was complaining.

I’m not sure how many chicken wing flavor combinations is enough for one blog to bear. But we’re committed to find out!!

Random thought. Remember the Tootsie Roll commercial. How many licks does it take to get to the center of a Tootsie Roll Tootsie Pop? I’m feeling that. Except I’m not willing to give in at 3 or 5 or even possibly 10 chicken wing flavors. Let’s hold off and see how many flavors it takes to create the perfect Chicken Wing Recipe Roundup!!

The Honey Garlic Butter Sauce

The key is a 5-Ingredient Honey Garlic Butter Sauce that’s out of this world.

• The sauce starts with butter. Because butter.
• Next comes garlic. Lots of garlic.
• Then of course we add honey.
• Soy sauce (or coconut aminos for a gluten free version) adds a salty influence.
• Finish with sriracha hot sauce!

So simple, yet this sticky sweet buttery sauce elevates baked chicken wings to near perfection. Humbly, I hold back!

The Method

For this recipe, start by tossing your chicken wings in garlic powder, salt & pepper. Lay them on a rack over a foil lined baking sheet. Bake them at 400 degrees F. for 45-50 minutes or until golden brown and crispy.

Don’t be afraid to broil them for a few minutes at the end to achieve crispy perfection.

Pour that luscious sauce over the baked wings then toss to coat!

Recipe Note: Depending on your tossing skills you might want to move outside for this step!

Did I mention that these wings are insanely good? They are a fabulous addition to any game day spread or tailgating party!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Pin It For Later

Print

The Best Honey Garlic Chicken Wing Recipe

Honey Garlic Chicken Wings are so simple. The sticky sweet buttery sauce elevates the baked chicken wings to near perfection.

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Wings

• 2 pounds chicken wings flats & drumettes separated
• 2 Tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

For the Honey Garlic Butter Sauce

• 4 Tablespoons butter
• 4 cloves garlic fine chopped
• 1/4 cup honey
• 2 Tablespoons soy sauce (or coconut aminos for GF version)
• 1 1/2 teaspoons sriracha hot sauce

Instructions

For the Wings

• Preheat oven to 400° F. Place a rack over a foil lined baking sheet.
• Combine garlic powder, salt & pepper in a zipper top bag or bowl. Add wings and toss to coat. Arrange wings in a single layer on prepared rack. Bake at 400° F. for 45-50 minutes until golden brown and crispy. Switch oven to broil for last 5 minutes if needed.

For the Honey Garlic Butter Sauce

• In a small saucepan over medium low heat melt butter. Add finely chopped garlic and simmer for a minute. Add honey, soy sauce and sriracha and simmer for 5 minutes until sauce has thickened slightly. Remove from heat and allow to rest.
• Once wings are cooked through and crispy transfer to a large bowl. Pour sauce over wings and toss to coat. Serve immediately.

The post The Best Honey Garlic Chicken Wing Recipe appeared first on Lemony Thyme.

Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

This all-purpose blend is a delicious way to season meats, vegetables, soups and stews. You’ll find this spice blend is a key ingredient in many Latin, Mexican, and Caribbean recipes.

You’ve likely seen it on the grocery store shelves in the Latin/Mexican section.

Making your own seasoning blends are a great way to use ingredients you likely already have on hand. Did you know most ground spices lose the majority of their flavor within a year? When’s the last time you cleaned out your spice cabinet? Hmmm, might be time for me to tackle that too!

So use up those spices by making time-saving blends instead of buying another jar.

This particular flavor enhancer can be sprinkled directly onto meat or vegetables as a dry rub before grilling or roasting. Sprinkled directly into soups and stews. It’s also fantastic when used to make a marinade with lemon juice and olive oil.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper. It’s a key ingredient in Arroz Con Pollo (Latin Chicken & Rice). It’s not to be confused with Adobo Sauce which is a spicy pepper and tomato based sauce that’s big on flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Homemade Adobo Seasoning Blend

Make a batch of Homemade Adobo Seasoning Blend to have on hand. This all-purpose blend a delicious way to season meats, vegetables, soups and stews.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons garlic powder
• 1 1/2 Tablespoons salt
• 1 Tablespoon dried oregano
• 1 Tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Easy Homemade Adobo Seasoning Blend appeared first on Lemony Thyme.

Crispy baked chicken wings get dosed with the perfect sauce and a sprinkle of blue cheese.

While I’ve technically completed my 5 New Chicken Wing Recipes in 5 Weeks personal challenge, I figured there’s always room for one more. Buffalo Chicken Wings are such a classic that I wanted the recipe documented in the archives. I now have six chicken wing recipes to share and growing.

I have this vision that one day my great grandchildren will be making my recipes. They’ll call them vintage and think they’re cool ;-)

Easy Preparation

While the wings are baking at 400 degrees F. for an hour, you’ll make the buffalo sauce. It’s three ingredients: Frank’s Redhot Sauce (1/2 ~ 1-1/2 cups depending on how hot you like your wings), 1/2 cup (1 stick) of melted butter, and 2 teaspoons garlic powder; whisked together over medium heat for just a few minutes until heated through.

I start with 1/2 cup of Frank’s for “medium” wings and build from there. Nick on the other hand is more of a “hot” kind of guy.

Pour this sauce over your wings and toss. The next step is the game-changer!

Serve Them Up

After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese.

The extra buffalo sauce rolls off keeping the wings crispy not soggy sitting in a pool of sauce.

I’m definitely a crispy wing kind of girl.

When the wings are gone you’ll have a heavenly bowl of buffalo chips!

You’ll definitely want to serve with a side of Homemade Blue Cheese Dressing and Homemade Buttermilk Ranch.

I’m telling you this is a game changer.
Thanks RG for the chip tip all those years ago!

If you’re looking for all these amazing flavors stirred up into one dish, then you’ve got to try our Buffalo Chicken Dip recipe! It remains a family favorite and a game-day must!

How do you serve your chicken wings? I’d love for you to comment below and share your family favorites. And don’t forget to subscribe by email so you don’t miss a new recipe.

All my best, Libby

Print

Buffalo Chicken Wings

This post is a lot more about how I like to serve Buffalo Chicken Wings then it is about how to make them. After you toss your wings in the buffalo sauce, instead of serving them on a plate…pour them over a big bowl of tortilla chips and sprinkle with some crumbled blue cheese. You'll end up with a big bowl of buffalo chips!

Course Entree or Appetizer

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For Wings

• 2 pounds chicken wings flats & drummettes separated
• 1/2 ~ 1 1/2 cups Frank's Redhot Sauce adjust according to how hot you like your wings
• 1/2 cup butter
• 2 teaspoons garlic powder

For Serving

• tortilla chips
• blue cheese crumbles
• blue cheese & ranch dressing
• carrot & celery sticks

Instructions

For Wings

• Preheat oven to 400° F. Line baking sheet with aluminum foil and place a rack in pan. Arrange chicken wings in single layer on rack. Bake for 1 hour until wings are crispy.
• Meanwhile prepare sauce by melting butter in a small saucepan over medium heat. Add in garlic pwoder and desired amount of Frank's Redhot Sauce. 1/2 cup = mild. 1 cup = mild/medium. 1 1/2 cups = medium/hot. Whisk until combined and warmed through.
• When wings are crispy, remove to a bowl. Pour wing sauce over top and toss wings to coat.

To Serve

• Fill a bowl with tortilla chips. Pour sauced wings over chips. Sprinkle with blue cheese crumbles. Serve with carrot & celery sticks, blue cheese and ranch dressing.

The post Buffalo Chicken Wings {and how to serve them} appeared first on Lemony Thyme.

Mardi Gras still holds the top spot in my book, but these buttery garlic parmesan wings are insanely good.

There’s no spice, just lots of punchy garlic flavor mellowed by the buttery parmesan parsley toss sauce.

Garlic Parmesan Wings are super simple to make with just a few basic ingredients.

The Method

The wings are tossed with garlic powder, salt and pepper then placed on a rack lined baking sheet and into a 400 degree F. oven for an hour.

Ten minutes before wings are done baking prepare the sauce.

Melt butter in a small saucepan, remove from the heat and stir in lots of chopped garlic.

Allow to cool slightly, then just before you’re ready to use stir in parmesan and parsley.

Place crispy wings in a bowl, pour sauce over top and toss to coat.

Crispy Baked Garlic Parmesan Chicken Wings will melt in your mouth and leave you licking the buttery garlic sauce off your fingers.

Promise!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings will melt in your mouth and leave you licking the buttery garlic sauce off your fingers. Promise!

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Rub

• 2 pounds chicken wings flats & drummettes separated
• 1 Tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Sauce

• 4 ounces butter
• 4 cloves fresh garlic minced
• 2 ounces parmesan cheese finely grated
• 1/4 cup fresh parsley leaves chopped

Instructions

For the Rub

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place a rack onto pan.
• Combine the garlic powder, salt, and pepper in a zipper top bag. Add wings and shake to coat. Place wings on rack of prepared pan. Bake for 50-60 minutes until golden brown and crispy.

For the Sauce

• Ten minutes before wings are done prepare the sauce. Melt butter in a small saucepan. Remove from heat and stir in garlic. Allow to cool slightly. Just before ready to use, stir in parmesan and parsley. Place crispy wings in a bowl. Pour sauce over top and toss to coat. Best served immediately.

The post Crispy Baked Garlic Parmesan Chicken Wings appeared first on Lemony Thyme.

Happy National Tater Tots Day.

All the best things about a hash brown patty in pop-in-your-mouth bite sized bundles. What’s not to love?!!

Now invite smooth and creamy Homemade Queso Dip to the party and you’ve got one happy family!

Queso Ingredients

Restaurant quality homemade white queso dip (Queso Blanco) is super easy to make at home. Just three main ingredients.

• white American cheese
• milk
• butter
• plus a dash of cumin and garlic powder
• and you’ll be dipping chips or better yet Tater Tots!

We like to serve them with diced fresh jalapeño and tomato and a sprinkle of cilantro on top.

As teenagers whenever we were allowed to have “a party” the number one requested snack was Tater Tots. It’s still a family favorite side dish at our house.

I found this article – The Tater Tot is American Ingenuity at its Finest, which tells the colorful story of how Golden TATER TOTS™ got their start back in the mid-1950’s.

It’s crazy to think that today Americans consume nearly 4 billion tots annually. That’s over 100 per person. Not gonna lie, I’m pulling my weight here :) especially when they’re dipped in queso dip!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Tater Tots with Homemade Queso Dip

Restaurant quality homemade white queso dip (Queso Blanco) is super easy to make at home. Just three main ingredients: white American cheese, milk, and butter plus a dash of cumin and garlic powder and you'll be dipping chips or better yet Tater Tots!

Course Side Dish

Cook Time 20 minutes minutes

Ingredients

For the White Queso Dip

• 1 pound white American cheese cut into 1/2" cubes
• 1/2 cup milk
• 1 Tablespoon butter
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder

To Serve

• 1 32 ounce Golden TATER TOTS™
• 1 Jalapeno, seeds removed fine diced
• 2 roma tomatoes diced
• fresh cilantro leaves

Instructions

For the White Queso Dip

• Add the cheese cubes, butter and milk to a medium saucepan over medium heat. Stir occasionally until melted and smooth. Season with cumin and garlic powder.

To Serve

• Prepare Golden TATER TOTS™ according to the package instructions. Serve tots with queso dip, diced jalapeno, diced tomato and fresh cilantro.

The post Homemade Queso Dip {with Tater Tots} appeared first on Lemony Thyme.

Making your own spice blends is easy and economical.

What a great way to incorporate individual spices already in your cabinet.

The post Homemade Taco Seasoning appeared first on Lemony Thyme.

I had this vision of presenting a big bowl of Cream of Tomato Soup with Basil Pesto & a side of Mozzarella Dunkers aka Baked Mozzarella Cheese Sticks.  You know the scene, a gorgeous bowl of tomato soup with a side grilled cheese sandwich.  One glimpse and you’re committed.  The epitomy of comfort.  

It’s all about comfort in this house and I’m proud to say that we’ve learned to adapt to a lighter lifestyle.  Our Baked Mozzarella Cheese Sticks start with Weight Watchers String Cheese.  They’re just 1 Pts+ per cheese stick BEFORE you bread them.  I decided to cut them in half so that after breading each piece is still just 1 WW Pts+.

First thing to do is freeze your cheese sticks.  This helps keep the cheese from oozing out during baking.  Cut them in half, then roll them in flour, dunk in egg whites and coat in seasoned parmesan panko/Italian bread crumbs before baking.  A little olive oil spray goes a long way towards achieving golden goodness.

Being on a Healthy Choices eating plan doesn’t mean we can’t enjoy cheesy love.  These Baked Mozzarella Cheese Sticks make a great appetizer and are fantastic dunked in Cream of Tomato Soup.

Print

Baked Mozzarella Cheese Sticks

These Baked Mozzarella Cheese Sticks make a great appetizer and are fantastic dunked in Cream of Tomato Soup.

Author Libby with Lemony Thyme

Ingredients

• 6 WW 1 Pts+ Mozzarella String Cheese cut in half
• 2 Tbl. flour
• 3 Tbl. egg whites
• 1/2 cup panko bread crumbs
• 1/2 cup Italian bread crumbs
• 1/4 cup parmesan cheese shredded
• 1 tsp. dried basil
• 1/2 tsp. garlic powder
• olive oil cooking spray

Instructions

• Unwrap cheese sticks, cut in half and freeze (about one hour).
• Place oven rack to the top third position. Preheat oven to 400 degrees. Spread panko and Italian breadcrumbs on a shallow baking sheet and toast in oven for 5-8 minutes until golden brown. Remove from oven and transfer to shallow bowl to cool. Line baking sheet with foil and spray with olive oil spray.
• In a shallow bowl beat egg whites until foamy. Put flour in a second bowl. Combine toasted bread crumbs, parmesan cheese, basil and garlic powder in a third bowl.
• Coat frozen cheese sticks in flour, then dip into egg. Next roll in breadcrumb mixture until coated well. Place onto prepared foil lined baking sheet. Continue dipping each cheese stick, then lightly spray tops with olive oil spray.
• Bake for 5 minutes, then turn them over and coat with olive oil spray. Bake for an additional 5 minutes. Remove from oven and serve immediately.

Notes

Each Cheese Stick = 1 WW Pts+

The post Baked Mozzarella Cheese Sticks appeared first on Lemony Thyme.

When I first began the Lemony Thyme blog it was our fresh herb porch pots that I recognized/acknowledged/gave credit to/sited/attributed for my cooking inspiration.  Fresh Herbs still continue to amaze and inspire me daily.  However, I have found an equally intriguing element to cooking.  Recreating fridge/pantry staples from scratch (or mostly from scratch).  Homemade Buttermilk Ranch Dressing is super easy to make at home and just as good if not better than the bottled variety.

So about this ‘from scratch’ thing.  Yes, you can make Buttermilk and Mayonnaise from scratch.  I actually started separate posts for both well over a year ago but have either yet to perfect or find the need to recreate these fridge staples. Yet.

Store bought buttermilk is made from natural ingredients and will generally last for a month or so in the refrigerator.  So unless I run out and don’t want to get out of my PJ’s, I’ll probably stick with store bought here.

Homemade Mayonnaise on the other hand is awe-mazing.  While we did successfully make it from scratch once (albeit rather late in the evening with poor record keeping), we’ve also attempted it 3-4 times unsuccessfully.  Since homemade mayonnaise really should be used within a week vs. our ranch dressing that can be refrigerated for two weeks, I like store-bought mayonnaise in this recipe.  For the time being.

So for now, our Homemade Buttermilk Ranch Dressing was made from five ingredients that we generally always keep on hand, far less than the bottled variety.  Using fresh herbs like chives or parsley also give this dressing a wonderful flavor boost.

Recipe Note:  the base for this dressing is a 2 to 1 ratio of buttermilk to mayonnaise, with garlic powder, fresh herbs and black pepper added to taste.

Print

Homemade Buttermilk Ranch Dressing

Ingredients

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 tsp. garlic powder
• 1-2 Tbl. fresh chives or parsley
• black pepper

Instructions

• Combine all ingredients in a glass jar with lid and shake until well combined.
• Yield is 1 1/2 cups. Can be stored in refrigerator for up to two weeks.

The post Homemade Buttermilk Ranch Dressing appeared first on Lemony Thyme.

I’m am so excited about this new Greek Whole Roasted Chicken recipe.

So excited.  Made it twice in less than a week just to be sure it was as amazing as I thought.  It’s that amazing.

It starts with a punchy marinade of plain Greek yogurt, olive oil, lemon juice & zest, oregano, rosemary, Mrs. Dash garlic & herb seasoning, salt & pepper.  The first time we made this dish we let it hang out in the marinade for a couple hours before roasting.  It was delicious.  In fact, that led us to make Lemon, Tortellini & Meatball Soup from the glorious homemade broth that followed.

The second time we made it, which was last night we planned ahead and marinated the chicken overnight to see if the flavors would build even more so.  Oh my wow.  It was amazing.  I know I’ve said that, but I’m sooo excited.

You may notice the Greek Salad pictured in the background.  It was the perfect side for our Greek Whole Roasted Chicken.  I hope you’ll give this recipe a try and share your feedback.

All my best,
Libby

Print

Greek Whole Roasted Chicken

Prep Time 4 hours hours

Cook Time 2 hours hours

Total Time 6 hours hours

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 5-6 lb. whole chicken
• 1 cup Greek nonfat plain yogurt
• 1 Tbl. olive oil
• 1 Tbl. Mrs. Dash Garlic & Herb Seasoning
• 2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• juice & zest of one lemon

Instructions

• Mix marinade ingredients together in a large bowl. Rinse chicken and pat dry with paper towels. Put chicken in bowl with marinade and coat completely. Cover with plastic wrap and refrigerate 4-24 hours (preferably overnight).
• Preheat oven to 425 degrees. Place chicken in roasting pan on a rack. Add a couple of cups of chicken broth (or even water) to the bottom of the pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it. Baste midway through cooking time.
• Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.

Notes

This recipe is best when allowed to marinate at least 4 hours, preferably overnight.

The post Greek Whole Roasted Chicken appeared first on Lemony Thyme.