Korean BBQ Chicken Wings

Sticky Korean BBQ Wings with Sesame and Scallions

Ingredients:

2 lbs chicken wings, split and tips removed

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon cornstarch

1 tablespoon vegetable oil

For the Korean BBQ Sauce:

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon gochujang (Korean chili paste)

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon honey

1 tablespoon water

Garnish:

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top.

Pat chicken wings dry with paper towels. Toss with salt, pepper, cornstarch, and vegetable oil until evenly coated.

Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until crispy and golden brown.

Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, honey, and water.

Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened slightly.

Remove wings from oven and toss in the warm Korean BBQ sauce until well coated.

Return wings to the oven for 5 minutes to caramelize.

Garnish with sesame seeds and green onions. Serve hot.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 4 servings

#koreanbbqwings #stickywings #gochujanglove #chickenwingrecipes #asiandinnerideas #bakedchickenwings #koreanfusionfood #easyappetizers #gamefood #partywings #sweetandspicychicken #wingsfordays #sesamechicken #boldflavor #ovenbakedgoodness #chickendishes #wingnight #asianflavors #crispyandsaucy #umamibomb

Sticky, spicy, and bursting with flavor – these Korean BBQ Chicken Wings are oven-baked to crispy perfection and coated in a luscious gochujang glaze!

Mango Jam

Sweet and Tangy Homemade Mango Jam with Tropical Flavor

Ingredients:

4 cups ripe mangoes, peeled and chopped

2 cups granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon ground ginger (optional)

Directions:

In a large saucepan, combine chopped mangoes, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.

Reduce heat to low and let it cook gently for 30-40 minutes, stirring frequently to prevent sticking, until the mixture thickens to jam consistency.

If desired, add ground ginger during the last 5 minutes of cooking for a subtle spicy note.

Remove from heat and let cool slightly.

Pour the jam into sterilized jars and seal. Refrigerate after opening.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: Approximately 120 kcal per 2 tablespoon serving | Servings: About 6 servings

#mangojam #homemadejam #fruitpreserves #tropicaljam #sweetandsavory #easyrecipes #breakfastspread #canningrecipes #fruityflavors #sweetpreserve #homemadecondiment #jamlover #mango #preservingfruit #jamtime #fruitspread #tropicalfruit #easycanning #sweettreat #homemadegoodness

Brighten your breakfast with this sweet and tangy homemade Mango Jam — bursting with tropical flavor and perfect on toast!

MEGA CINNAMON ROLL DESSERT DEEP DISH

Ingredients:
1 roll cinnamon roll dough
2 tbsp melted butter
2 tbsp brown sugar + 1 tsp cinnamon
1/2 cup cream cheese frosting
Optional: chocolate chips or nuts

Instructions:
1⃣ Press dough into pan, brush with butter, sprinkle sugar & cinnamon.
2⃣ Add optional toppings, bake at 350°F (175°C) for 20–25 min.
3⃣ Drizzle with frosting while warm.

Prep: 5 min | Bake: 25 min | Total: 30 min | Serves: 4

Big Mac Salad

Classic Big Mac Deconstructed Salad with Special Sauce

Ingredients:

1 lb ground beef

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

6 cups shredded iceberg lettuce

1 cup diced tomatoes

1/2 cup chopped dill pickles

1/2 cup shredded cheddar cheese

1/4 cup finely chopped onion

1/2 cup Big Mac-style special sauce (see below)

For the Special Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon sweet pickle relish

1 teaspoon white vinegar

1 teaspoon sugar

1/2 teaspoon onion powder

Salt and pepper, to taste

Directions:

In a skillet over medium-high heat, cook ground beef with garlic powder, onion powder, salt, and pepper until browned and fully cooked. Drain excess fat and set aside.

In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, onion powder, salt, and pepper to make the special sauce.

In a large salad bowl, combine shredded lettuce, diced tomatoes, pickles, shredded cheddar, and chopped onion.

Add the cooked ground beef on top of the salad.

Drizzle with the special sauce and toss lightly to combine or serve the sauce on the side.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 450 kcal | Servings: 4 servings

#bigmacsalad #lowcarbmeals #healthytakeout #burgerinspired #lowcarbdinner #saladrecipe #easymeals #specialsauce #groundbeefrecipes #burgerflavors #quickrecipes #highproteinmeals #freshsalads #homemadedressing #comfortfoodremix #burgerlove #weeknightdinners #easycooking #lowcarblifestyle #flavorpacked

Craving a Big Mac but want to keep it light? Try this Big Mac Salad—same great flavors, no bun! Perfect for low-carb nights.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.