Skip to main content

Spicy Lemongrass-Kissed Chicken Wings + Product Review #sponsor #giveaway

This is a sponsored post written by me on behalf of Gourmet Garden. All opinions are my own.

I have worked with Gourmet Garden on several different events in recent years. Through those events - #HotSummerEats, #FreshTastyValentines, #10DaysofTailgate, and #TripleSBites - I have created a variety of savories and sweets, including - but not limited to - Grilled Lemongrass LambSavory Hops GranolaChili-Cumin Pan-Fried MeatballsSavory Hemp Seed Pesto TrufflesRoasted Broccolini SoupLemongrass Ginger Cheesecake.

Needless to say, I'm more than a little smitten with the ease that these products provide.


Gourmet Garden has Stir-In Herb Pastes as well as Lightly Dried Herbs. I once shadowed a chef for a day and he commented that, if you're using quality ingredients, you often don't need much more than salt, pepper, and some herbs. Those herbs add layers to a dish through their flavor, color, and aroma.

And, let's just be clear, we don't all have an herb garden at our fingertips. Even if we do have an herb garden, it doesn't produce all year long. That's where my love of Gourmet Garden come in. Their products are available in the refrigerated produce area of your grocery store; their herbs stay fresh for weeks. Weeks! So, you can have herbs at the ready when you need them.

Additionally, all of the products are GMO-free. These are products I feel good about using.


And, though I love all of their stir-in pastes, my absolute favorite is their lemongrass paste. Do you know why? Have you ever tried to mince lemongrass? It takes more patience and more knife-skills than I have. So, when I am creating a recipe that requires minced lemongrass, I head to the grocery store for a tube from Gourmet Garden.

I want to share one of my favorite ways to use lemongrass. At the bottom of this post, you have a chance to win an entire package of herbs and spices from Gourmet Garden, so keep reading.

 Spicy Lemongrass-Kissed Chicken Wings

Ingredients serves 4
  • 2 pounds chicken wings, separated into drumettes and wings (tips discarded)
  • 1/4 C olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1/3 C hot sauce
  • 1 t white garlic, peeled and minced
  • 1 t black garlic*, peeled and minced
  • 1 T red chili pepper paste (prefer Gourmet Garden)
  • 1 T lemongrass paste (prefer Gourmet Garden)
  • 1 T honey
  • 1 T toasted sesame oil
  • 1 T water
  • 2 T vinegar (I used a rice wine vinegar)
  • 2 t gluten-free tamari (soy sauce is fine)
* If you are unfamiliar with black garlic, you can read about it: here. And if you can't find any, just use more white garlic.


Procedure
Preheat the oven to 450° F. Line baking sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.

While the wings roast, whisk all of the remaining ingredients together to create a hot sauce. When the wings are done, add them to the sauce. and toss to coat. Serve immediately.


The Giveaway
This giveaway runs from May 25th, 2016 through June 6th, 2016 and is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. The number of entries received determines the odds of winning. One winner will be selected. The prize package will be sent directly from the giveaway sponsor. I am not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law.

a Rafflecopter giveaway
Find Gourmet Garden
on the web

*Full Disclosure: I received an assortment of prepared and lightly dried herbs for recipe development and an assortment to giveaway to a reader. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

Comments

  1. Basil and just plain parsley are my favorites!

    ReplyDelete
    Replies
    1. Yes! Those are two of my favorites, too. Good luck, Jenn!

      Delete
  2. Basil and Thai spices are my go-to favorites!

    ReplyDelete
  3. Believe it or not, Cilantro is my favorite. Followed by oregano.
    Digicats {at} Sbcglobal {dot} Net

    ReplyDelete
  4. Had to enter, I love having herbs at my fingertips, in the fridge and ready to go. And the wings sound so good.

    ReplyDelete
    Replies
    1. Thanks, Sid. You definitely can't beat the convenience.

      Delete
  5. My favorite spice is cumin and second favorite is garlic.

    ReplyDelete
  6. So far, my favorite I have tried is the ginger!! IT's so fresh! I always have it in my fridge!

    ReplyDelete
  7. My favorite herb is sage, but I use it mainly in colder months.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce