I used a pellet smoker with the Trager blend of pellets. If you’re not using an electric smoker be mindful of the heat as not to burn the glaze.

Also I know as a proud Texan I should have my own BBQ chicken rub recipe, but sometimes I just enjoy a good premade spice as much as the next person because I’m lazy.

Smoked Glazed Chicken Wings

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 4
Pin it!
  • 3 lbs chicken wings
  • 1/4 cup favorite BBQ seasoning
  • 1.5 cups favorite BBQ sauce
  • Preheat your smoker to 300 degrees Fahrenheit with your favorite smoking wood.
  • In a large bowl toss your chicken wings with 1/4 cup of your favorite BBQ seasoning.
  • When smoker is ready lay wings down in one even layer 1″ apart from each other, and smoke for 1 hour.
  • When one hour has passed flip the wings over and smoke for an hour longer. They should be forming a nice firm skin at this point.
  • When the second hour of smoking is up ensure your chicken has reached 165. Crank the heat of your smoker up to 450 and generously brush both sides of your wings with your chosen BBQ sauce.
  • Smoke at 450 for 10 minutes.
  • Flip wings, and brush with BBQ sauce again, smoke for 10 minutes longer or until a nice glaze has formed over the wings. They should be lightly sticky, but not wet with sauce.
  • Allow wings to cool slightly and serve! Enjoy with your favorite wing sauce or as is!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
0 comment
0 FacebookTwitterPinterestEmail

Traditional breading who? Never heard of her!

Parmesan crusted chicken

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 8
Pin it!
  • 8 thinly sliced chicken breast
  • 4 eggs
  • 16 oz shredded Parmesan cheese
  • 2 tsp adobo seasoning
  • 1 Tbsp olive oil or butter
  • In a shallow and wide bowl (I use a pie pan) scramble eggs together with adobo seasoning.
  • In another shallow and wide bowl add all of the Parmesan cheese.
  • Dip the chicken into the egg and adobo mixture, and press dipped chicken firmly into the Parmesan cheese filling in any bare spots with cheese.
  • Place prepared chicken breasts onto a plate.
  • Heat a large nonstick skillet over medium high heat. When warm add half the olive oil or butter.
  • Working in batches cook the chicken for 5-7 minutes a side. When you lay the chicken in the pan DO NOT move it. You’re forming a crust and don’t want the cheese to adhere to the pan and not the chicken. Chicken will not stick to the pan when it’s ready to be flipped.
  • Chicken is ready when it reaches an internal temperature of 165 degrees Fahrenheit, and the cheese is golden brown.
  • I like to serve this chicken with a Caesar salad. The flavors pair nicely together.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
0 comment
0 FacebookTwitterPinterestEmail

Real gumbo takes a long time and there’s just no way around that. Sure you can find quicker recipes, but you and I both know that those hour or less gumbos (delicious as they may be) aren’t real gumbo. Give this recipe a shot when you’ve got some free time- it’s worth it!

A twist on gumbo

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Course: Main Course
Cuisine: Cajun
Servings: 8
Pin it!
  • 3 Quarts chicken stock
  • 2 bay leaves
  • 2 Tbsp tamari
  • 2 tsp Szechuan peppercorns or black peppercorns
  • 2 inches fresh ginger (peeled and sliced thin)
  • 1 head garlic (halved)
  • 2 bunches green onion
  • 2 star anise pods
  • 1 cinnamon stick
  • 1/8 th tsp Chinese five spice
  • 1 cup Bob’s Redmill cup for cup or favorite gluten free flour
  • 1/2 cup Avocado oil or vegetable oil
  • 2 Tbsp bacon fat
  • 1 large onion (diced)
  • 1.5 cups celery (diced)
  • 1.5 cups green bell pepper (diced)
  • 2 tsp dried thyme
  • 4 cloves minced garlic
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 3 Tbsp Louisiana hot sauce
  • 1 pound andouille sausage (sliced)
  • 2 pounds chicken
  • 1 pound shrimp (tails and shells removed, devained)
  • green onions and hot sauce for serving
  • In a stock pot combine chicken stock, bay leaves, tamari, ginger, whole peppercorns, halved head of garlic, two bunches green onion, two star anise pods, one cinnamon stick, Chinese five spice, and chicken breasts. Bring to boil then reduce heat and simmer for one hour.
  • When chicken breast is cooked through remove from pot, shred, and set aside in a large bowl- you’ll be adding more to this bowl later.
  • Strain broth through a fine mesh strainer and into a bowl to remove all solids. Set the broth aside.
  • Wipe the stock pot dry (Why use a new dish here? I’m not into extra dishes, but you live your best life.)
  • In stock pot over medium high heat, add the sliced andouille and brown. When browned remove from pan and set it in the bowl with your chicken.
  • With the heat still on, add the onion, bell pepper, celery, and dried thyme to the stock pot. When the vegetables have softened and caramelized a bit add in the four cloves of minced garlic and cook until fragrant (about a minute).
  • Remove the vegetable mixture from the pot and add to your chicken bowl.
  • Reduce the heat on your stock pot to low and add 1/2 cup vegetable oil, two Tablespoons bacon fat, and 1 cup of gluten free flour. Whisk together and simmer.
  • The flour and oil mixture you just made is called a roux and they’re a real P.I.T.A. you’ll be here for about 45 minutes stirring. I stir my roux every 5- 10 minutes depending upon how hot my oil is. Your objective here is to get the roux to a dark brown (burnt sienna to be precise) WITHOUT burning it. If it starts to smell burned stop cooking it and move on to the next step. You’ll do better next time champ.
  • If you burn your roux you can start over, but why? Enough hot sauce can cover anything lol.
  • When your roux is finished, keep the heat on low- add all the ingredients in your chicken bowl: vegetables, chicken, and sausage. Stir to coat with your roux.
  • Slowly add all of your homemade stock stirring to create a smooth and thick sauce around your ingredients.
  • Add garlic powder, onion powder, cayenne, and three tablespoons hot sauce. Stir and taste. Add more seasonings to taste if needed. At this point you can add salt and pepper to taste as well.
  • Simmer for 45 minutes over low heat stirring until rich and thick, Be sure to scrape the bottom of the pan well to prevent burning. Add shrimp and cook for 10 minutes longer or until shrimp are cooked through.
  • When shrimp are cooked your gumbo is ready! Serve over white short grained rice, and garnish with green onion and hot sauce. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
0 comment
2 FacebookTwitterPinterestEmail

We moved from the middle of nowhere to the middle of nowhere with a Target! Yay!

Caribbean Jerk Chicken

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 8
Pin it!
  • 8 chicken breasts
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp kosher salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
  • In a blender or food processor combine: green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, tamari, serrano peppers, thyme, fennel seeds, anise seeds, lime juice or coconut vinegar.
  • Alternatively: If you don’t have salt on hand your tears will do the trick.
  • Place chicken breasts into whatever your preferred marination vessel is: a bowl, a bag etc.
  • Pour the marinade over the chicken breasts and marinade for at least 2 hours, but up to overnight.
  • When ready to cook heat your grill to high (around 450 degrees Fahrenheit).
  • Remove the chicken from the marinade and grill for 7-10 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Think of tropical beaches, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
0 comment
0 FacebookTwitterPinterestEmail
Older Posts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More