Sweet & Smoky Wings

This recipe is perfect for Sundays or Friday nights, friends and family Sweet & Smoky Wings. It combines the perfect flavors: sweet, smoky and spicy! Serves 6 to 8 servings.

INGREDIENTS
2 1/4 pounds whole chicken wings
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. oregano
1 tsp. mustard powder
1 to 2 tsp. smoked sea salt
Freshly ground pepper, to taste
1 tsp. soy sauce
1 tbsp. vegetable oil
1/4 to 1/3 cup hot pepper jelly
Carrot and celery sticks, for serving (optional)

PREPARATION

1. Cut wings in half and remove wing tip.

2. For the spice mixture: Combine garlic, onion, paprika, oregano, mustard, smoked sea salt and pepper.

3. Add wings, spice mixture, oil and soy sauce to a large bowl. Toss to combine.

4. Preheat grill to high. Oil and clean grill.

5. Reduce heat to medium to medium low. Add wings. Grill, turning occasionally, until wings are just cooked through and golden brown, about 15 to 20 minutes.

6. Turn up heat to medium high. Brush wings with hot pepper jelly, turning frequently and basting with more pepper jelly until wings are lightly charred, about 3 to 5 minutes. Serve with carrot and celery sticks, if desired.

[recipe as seen in: cbc.ca]

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Rugelach Pinwheels

photo credit / smitten kitchen

I love baking, do you know why? This recipe will leave you open-mouth, delicious Rugelach Pinwheels. This delicious recipe includes raisins, walnuts and apricots.  All mix in a roller coaster of flavor, try it you will love it! This is the perfect recipe for baking-beginners, kids, family time and dessert or snack. It makes about 50 cookies.

Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon

Directions

1. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

2. Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

3. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.

4. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

5. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

[recipe credit belongs to: smitten kitchen.com]

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