Maple Mustard-Glazed Chicken Wings

Chicken wings, as we know them today, are believed to have originated in Buffalo, New York, hence the name “Buffalo wings.” Today, many different varieties exist. Here is a Canadian take on a classic with a sweet and savoury flavour combination to bust out the next time friends are over!
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) butter
3 cloves garlic, minced
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) red wine vinegar
15 to 20 chicken wings
1 tbsp (15 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
salt and pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool.
  3. In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat.
  4. Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy.
  5. Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy.
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Drink Pairings

Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Celebrate the BC wine harvest with this vineyard-inspired dinner. Prepare a classic roast chicken filled with traditional bread stuffing flavoured with herbs, goat cheese and toasted walnuts. Heighten the sauce by using a full-bodied BC white wine to seamlessly compliment the stuffing. Try pairing with Wine Glazed Carrots recipe.
Ingredients Instructions

Ingredients

Serves 6
4 slices white bread, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) walnut halves
8 oz (225 g) goat’s cheese, crumbled
2 tbsp (30 ml) liquid clover honey
2 tsp (10 ml) fresh rosemary, chopped
2 tsp (10 ml) fresh thyme, chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
2½ cups (625 ml) white wine, divided
kosher salt and freshly ground black pepper, to taste
1 × 3 lbs (1.4 kg) whole chicken
1 tbsp (15 ml) unsalted butter, melted1 tbsp (15 ml) unsalted butter, melted
1 tbsp (15 ml) cold unsalted butter, cut into small pieces
3 tbsp (45 ml) all-purpose flour
1 cup (250 ml) no-salt-added chicken stock

Instructions

  1. Preheat oven to 375 F (190 C). Line a roasting pan with foil and set a rack in pan.
  2. To make stuffing, place bread and walnuts on a baking sheet in one layer and toast in oven, stirring occasionally, until bread is lightly browned and walnuts are fragrant, about 10 to 15 minutes. Remove from oven and set aside.
  3. In a medium bowl, stir together goat’s cheese, honey, rosemary, thyme, garlic, olive oil, ½ cup (125 ml) white wine, toasted bread and walnuts. Taste and season mixture with a good sprinkle of salt and pepper. Set stuffing aside.
  4. Remove chicken giblets, if any, and save for another use. Rinse chicken inside and out. Pat outside dry with paper towel. Using your fingers or a brush, rub skin of chicken with melted butter. Tuck pieces of cold butter under skin. Sprinkle chicken generously with salt and pepper inside and out. Loosely spoon stuffing into cavity of chicken before securing loose skin together with toothpicks or twine. Alternatively, cover cavity with a piece of foil or a slice of bread. Tie the legs together with kitchen string and tuck the wing tips under the body.
  5. Place chicken, breast-side up, on rack in prepared roasting pan. Roast, basting several times with pan juices, for 1 hour and 30 minutes to 1 hour and 45 minutes. Chicken is done when internal temperature in thickest part of thigh reads 165 F (74 C). Stuffing should be at the same temperature reading. Once cooked thoroughly, remove from oven and let rest for about 15 minutes on rack.
  6. To make a gravy, skim off fat from pan drippings and reserve fat. Add 3 tbsp (45 ml) reserved fat to a large skillet or frying pan and warm over medium heat, reserving remaining drippings. Whisk flour into fat, making a roux. Cook, whisking constantly, for 2 minutes. Whisk in reserved drippings, remaining 2 cups (500 ml) of wine and chicken stock. Continue cooking gravy, stirring constantly, until thickened. Season to taste with salt and pepper.
  7. To serve, scoop stuffing out of chicken and then carve chicken. Divide chicken and stuffing between serving plates and serve with gravy and Wine-Glazed Carrots.
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Drink Pairings

Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
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Drink Pairings

Agave Lime Barbecue Chicken Wings

These wings have the perfect zesty balance of all the Mexican flavors you love! These swicy wings are sure to be devoured as an appetizer or side dish. Have a wing night and surprise your friends with this flavor! Paired with your favourite tequila.
Ingredients Instructions

Ingredients

Serves 4 to 6
3 lbs (1.4 kg) split chicken wings
1 tbsp + 1 tsp (20 ml) kosher salt, divided
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) chili powder
2 tsp (10 ml) freshly ground black pepper
2 tsp (10 ml) ground coriander
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) vegetable oil, plus more for oiling grill
½ cup (125 ml) agave syrup
3 limes, divided
2 tbsp (30 ml) Tajín seasoning
½ bunch fresh cilantro leaves

Instructions

  1. Dry chicken wings with paper towels. In a large bowl, toss wings with 1 tbsp (15 ml) salt and the cumin, chili powder, black pepper, coriander, cayenne and vegetable oil. Let marinate at room temperature for 30 minutes, or place in refrigerator, covered, to marinate for at least 30 minutes or up to overnight.
  2. Preheat oven to 350 F (175 C). If wings have been in refrigerator, remove from refrigerator and let sit at room temperature for 30 minutes. Transfer wings to a parchment-lined baking sheet. Bake for 30 minutes.
  3. In a small bowl, mix agave syrup, zest of 2 limes, juice of 1 lime, Tajín and remaining 1 tsp (5 ml) salt. Set aside.
  4. Remove wings from oven after 30 minutes and set aside. Preheat barbecue grill to medium-high. Oil grill with vegetable oil. Grill wings for 5 to 8 minutes, until golden brown on both sides. Place wings in a large mixing bowl, pour agave mixture on wings and toss to coat.
  5. Transfer wings to a serving platter and garnish with cilantro leaves and remaining lime, cut into 6 wedges.
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Drink Pairings

Buffalo Wing Chicken Sausages

Buffalo chicken wings but in a hot dog! This delicious, ultimate hotdog is sure to disappear quickly if busted out for a summertime backyard gathering! Try it on the barbecue or roasted on a fire this summer. Pair with your favourite BC beer.
Ingredients Instructions

Ingredients

Serves 4
⅔ cup (160 ml) prepared hot pepper sauce
½ cup (125 ml) unsalted butter
1½ tbsp (22.5 ml) white vinegar
¼ tsp (1 ml) Worcestershire sauce
¼ tsp (1 ml) cayenne pepper
1 pinch garlic powder
1 pinch kosher salt
½ tbsp (7.5 ml) cornstarch
1 tbsp (15 ml) water
1 large stalk celery
1 medium carrot, trimmed and peeled
4 chicken sausages of choice
4 pretzel sausage buns
¼ cup (60 ml) crumbled blue cheese
½ cup (125 ml) packed celery leaves

Instructions

  1. Start by making thickened buffalo wing sauce. In a medium saucepan over medium heat, whisk hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder and salt. Cook, stirring constantly, until just at a simmer. Don’t worry if it separates; it will come together in next step.
  2. In a small bowl, whisk cornstarch and water until smooth. Add to sauce and whisk continuously until sauce is visibly thickened and emulsified, 30 to 60 seconds. Let cook for 30 seconds more, then remove from heat and set aside. Buffalo sauce can be prepared to this point, cooled to room temperature, transferred to an airtight container and stored in refrigerator for up to 5 days.
  3. Preheat barbecue grill to medium-high.
  4. While grill preheats, cut celery and carrot into thin matchsticks. Toss together in a medium bowl and set aside.
  5. Grill sausages according to package directions, until cooked through. Transfer to a plate.
  6. Split open pretzel buns and grill until warmed through and grill‑marked, about 1 minute.
  7. When ready to serve, thin buffalo wing sauce with some water if needed and place in a squeeze bottle. Place some carrot and celery matchsticks into each grilled bun. Top with a sausage and some blue cheese. Drizzle with buffalo wing sauce and garnish with celery leaves. Enjoy immediately.
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Drink Pairings

Chicken Pan Bagnat

This menu is perfect for backyard entertaining or packing up to take on the go!
Ingredients Instructions

Ingredients

Serves 6 to 8
4 demi baguettes, halved lengthwise
½ cup (125 ml) basil pesto
16 large basil leaves (4 per sandwich)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) balsamic vinegar
⅓ cup + 1 tbsp (90 ml) extra-virgin olive oil
¾ cup (180 ml) jarred coarsely chopped, pitted niçoise or other oil-cured olives
1 whole roasted red pepper, cut into thin strips
¼ small red onion, thinly sliced, rinsed, patted dry
⅓ cup (75 ml) finely chopped Italian parsley, divided
¼ cup (60 ml) capers, rinsed, patted dry, chopped
sea salt and freshly ground black pepper, to taste
1 lb (454 g) boneless skinless chicken breast, poached*, cooled, thinly sliced
1 x ½ lb (250 g) Fior di Latte** ball, sliced into 16 pieces

Instructions

  1. Hollow out a trough in bottom half of each baguette to create a bed for filling. Brush each with pesto and line with 4 basil leaves.
  2. In a medium mixing bowl, combine lemon juice, balsamic vinegar and olive oil. Add olives, roasted red pepper, onion, half the parsley and capers. Toss well to combine and season with salt and pepper to taste. Spoon filling onto bread, heaping it and packing it into trough.
  3. Layer chicken over mixture, then finish with Fior di Latte slices. Season again, sprinkle with parsley and a drizzle of olive oil. Top with remaining bread halves and wrap sandwiches well in foil. Refrigerate for at least 1 hour and up to 4 hours before packing into picnic basket.
  4. To serve, cut sandwiches into halves or thirds.
  5. * To poach chicken: Place chicken breasts in a medium saucepan and cover with 4 cups (1 L) cold water. Add 1 tbsp (15 ml) fine sea salt and place pan over medium-high heat. Bring water just to a boil. Flip chicken over and immediately remove from heat. Cover pan with a tight fitting lid and allow chicken to poach for 8 to 10 minutes. To test for doneness, insert an instant-read thermometer into chicken; it should read 160 F (70 C). Remove chicken from poaching liquid and let it cool completely before slicing.
  6. ** Italian soft cheese
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Drink Pairings

Chicken & Asparagus Bake

Life can be hard, making dinner shouldn’t be! These are very simple spring meals.
Ingredients Instructions

Ingredients

Serves 3 to 4
3 garlic cloves, roughly chopped
2 tsp (10 ml) chicken bouillon paste
3 tbsp (45 ml) extra-virgin olive oil, divided
4 sprigs thyme, leaves only
2 sprigs oregano, leaves only
2 lemons
3 to 4 boneless, skinless chicken breasts
2 tbsp (30 ml) butter, melted
salt and pepper, to taste
¼ cup dry white wine
2 bunches asparagus, trimmed
1½ oz (45 g) Garlic & Fine Herbs Boursin, room temperature

Instructions

  1. In a medium-sized bowl, mix garlic, bouillon paste, 1 tbsp (15 ml) olive oil, thyme, oregano and zest and juice of 1 lemon. Add chicken and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
  2. Preheat oven to 375 F (190 C). Coat an oven-safe baking dish with remaining olive oil and add chicken breasts. Drizzle with melted butter, season with salt and pepper. Pour wine into bottom of dish. Bake chicken for 15 minutes.
  3. Cut remaining lemon in half. Set half aside for later and slice other half into thin slices. After 15 minutes, add asparagus to dish and toss to coat in cooking juice. Season asparagus with salt and pepper. Spread Boursin over chicken breasts. Add sliced lemon throughout dish and bake for another 10 minutes or until chicken has reached an internal temperature of 165 F (73 C).
  4. Squeeze remaining lemon juice over chicken before serving.
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Drink Pairings

Chicken Kebabs with Tabbouleh & Garlic Toum

Light Middle Eastern Fair
Ingredients Instructions

Ingredients

Serves 3 to 4
1 cup (250 ml) peeled garlic cloves
¼ cup (60 ml) lemon juice
3 cups (750 ml) sunflower oil
salt, to taste
6 chicken thighs, cut in half lengthwise
1 tsp (5 ml) cumin
2 cups (500 ml) chicken or vegetable stock
1 cup (250 ml) fine bulgur wheat
2 cups (500 ml) diced cucumber
2 cups (500 ml) diced cherry tomatoes*
1 large bunch curly parsley, chopped
1 bunch of mint, leaves only, chopped
5 green onions, finely chopped
½ cup (125 ml) pitted, chopped Kalamata olives
1 lemon, juice only
3 tbsp (45 ml) olive oil
salt and pepper, to taste
6 wooden barbecue skewers, soaked in water for at least 30 minutes

Instructions

  1. To make garlic toum sauce, blend garlic in a food processor on high until finely minced. Using a spatula, scrape down sides of bowl and add 1 tbsp (15 ml) lemon juice. With food processor on medium speed, slowly stream in about 1 cup (250 ml) oil. Continue to alternate between lemon juice and oil until all is incorporated and mixture has a fluffy, mayonnaise-like consistency. Season to taste with salt and refrigerate**.
  2. In a small bowl, marinate chicken thighs with 1 tbsp (15 ml) garlic toum and cumin. Refrigerate for 1 hour or until ready to cook. Once ready, thread 2 halves of chicken thigh onto a skewer. Repeat with remaining chicken.
  3. Preheat a barbecue grill to medium-high. Grill chicken skewers for 10 minutes or until internal temperature of 165 F (75 C) is reached.
  4. In a saucepan, over medium-high heat, bring stock to a boil. Add bulgur and gently stir. Cover with a lid and allow to cook for about 5 minutes, or until all liquid is absorbed. Remove from heat, but keep lid on for 10 more minutes. Using a fork, fluff bulgur mixture and set aside to cool.
  5. To make tabbouleh, in a large salad bowl, place cucumbers, tomatoes, parsley, mint, green onions and olives. Add cooled bulgur and dress with lemon juice, olive oil and salt and pepper, to taste.
  6. Serve tabbouleh alongside chicken skewers with a dollop of garlic toum sauce.
  7. * Salt to remove liquid, rinse and allow to dry
  8. ** It will keep for up to 1 week refrigerated.
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Drink Pairings

THIT KHO VIETNAMESE BRAISED PORK & EGGS

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 oz (60 g) palm sugar
2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes
2 shallots, sliced
4 garlic cloves, crushed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly ground pepper
1 x 17½ oz (520 ml) can coconut water
4 eggs, medium boiled, peeled and halved
2 bird’s eye chilis, sliced
2 green onions, sliced

Instructions

  1. In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes.
  2. Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender.
  3. Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice.
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Drink Pairings

WHITE CHILI WITH CHICKEN

Relax this winter with this delicious chili recipe.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) vegetable oil, plus extra for frying
1 tbsp (15 ml) butter
2 medium onions, chopped
4 garlic cloves chopped
2 tsp (10 ml) oregano
1 tbsp (15 ml) cumin
1 tbsp (15 ml) garlic powder
2 tsp (10 ml) salt
3 tbsp (45 ml) all-purpose flour
3 lbs (1.5 kg) boneless, skinless chicken thighs
1x 14 oz (398 ml) can white beans, drained and rinsed
3 cups (750 ml) chicken stock
½ cup (125 ml) sour cream
2 x 6-in (15 cm) flour tortillas, cut into ⅛ in (0.25 cm) strips, for garnish
handful cilantro leaves, for garnish
1 jalapeño, finely chopped, for garnish
1 avocado, cut into 8 wedges, for garnish
2 limes, cut into wedges, for garnish

Instructions

  1. In a large, heavy-bottomed saucepan over medium heat, sweat onions, garlic, oregano, cumin, garlic powder and salt in oil and butter until soft. Sprinkle in flour and stir until coated. Add chicken, beans and chicken stock. Stir well to mix, until there are no lumps. Reduce heat to low and simmer until chicken is tender, about 20 minutes.
  2. In a small saucepan, heat 2-in (5 cm) oil over medium heat. Fry tortilla strips until crisp and light golden brown. Transfer to a paper towel-lined plate and set aside.
  3. Remove chicken from saucepan and cool slightly. Shred chicken, then return to saucepan and stir in sour cream.
  4. Serve chili in bowls, garnished with crispy tortilla strips, cilantro, jalapeño, avocado and lime wedges.
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Drink Pairings

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