Cucumber Mint Yogurt Sauce

• In a bowl add all ingredients listed under “Cucumber Mint Yogurt Sauce” and blend until smooth. Refrigerated until ready to serve.

Curry Marinade

• In a bowl add all ingredients listed under “Curry Marinade” and mix thoroughly. Allow to marinate for 1 to 24 hours in the refrigerator.

Assemble

• Remove the marinaded chicken wings from the fridge 15 minutes before cooking.

Air Fryer Instructions

• Place in your air fryer tray or basket and cook at 360F for 12 minutes. Flip and cook for an additional 10-12 minutes until golden brown and the internal temperature reaches 165F.

Baking Instructions

• Place on a prepared baking sheet and bake at 375F for 30 minutes flipping half way through until internal temperature reaches 165F.

Grilling Instructions

• Get the grill up to 350F and place the marinated wings over direction heat and cook for 25 minutes or until golden brown and the internal temperature reaches 165F.
• Enjoy!

Tender Marinade

• In a bowl add all ingredients listed under “Tender Marinade” and mix thoroughly and set aside to marinate. Allow to marinate in the refrigerator
• for 1 to 24 hours.

Whipped Hot Honey

• Using a stand or hand mixer add all ingredients listed under “ Whipped Hot Honey” in a mixing bowl. Using the whisking attachment, whisk for 10 minutes until the honey is creamy and smooth. Set aside.

Crispy Coating

• Mix together all ingredients listed under “Seasoned Flour” and whisk until fully incorporated.

Assemble

• Working in batches, add the marinaded tenders to the seasoned flour. Mix until each piece is fully coated.
• Allow to rest for 5-10 minutes before frying to let the coating adhere to the chicken pieces.
• Get your oil to 350F and fry the tenders until they are golden brown and crispy. About 5-7 minutes or until the internal temperature reaches 175F.
• Once cooked, sprinkle with some flaky salt (optional), drizzle on the whipped hot honey and a dusting of dried parsley.
• Enjoy!

Alfredo Sauce

• In a pot over medium heat add butter, olive oil and garlic. Allow to cook until the butter starts to bubble.
• Add heavy cream, season with salt and pepper.
• Whisk until the sauce thickens and is reduced.
• Remove from heat, mix in parmesan cheese and mozzarella cheese.
• Set aside to cool. As it cool it will continue to thicken and that’s what you want.

Garlic Butter

• In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.

Assemble

• Roll out the pizza dough and divide into 12 equal pieces.
• Add some garlic butter into each pocket of the muffin tin. Brush in to coat.
• Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
• Add some shredded mozzarella cheese to each pocket, followed by alfredo sauce, the chopped rotisserie chicken, more alfredo sauce and cover the tops with more mozzarella cheese.
• Sprinkle with oregano and drizzle with olive oil.
• Place in a preheated 425F oven and bake for 16-18 minutes. Until cooked through and golden brown.
• Brush each with garlic butter as soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
• Enjoy!

BBQ Sauce

• Add ingredients listed for BBQ sauce into a pot over medium heat. Whisk and allow to come to a boil. Cook for 2-3 minutes. Once the sauce has thickened, removed from heat and set aside.

Coleslaw

• Add all ingredients listed for coleslaw. Mix thoroughly until everything is well combined and set aside.

BBQ Chicken

• In a bowl add all ingredients for BBQ and mix until all the chicken is well coated.
• Place the marinated chicken into a pot over medium high heat. Add enough water to cover.
• Once to a boil, cover and alllow to cook for 20-25 minutes or until the chicken is thoroughly cooked.
• Once cooked remove the chicken from the pot and shred into bite sized pieces.
• Add some of the BBQ sauce and stir until thoroughly mixed together.
• Assemble the sandwiches by toasting the brioche buns and placing down some of the shredded bbq chicken.
• Feel free to add more bbq sauce if you’d like.
• Follow that with a good amount of coleslaw.
• Then the top bun.
• Enjoy!

• In a bowl mix all teriyaki glaze/marinade ingredients until thoroughly combined.
• Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Skewer the marinaded chicken thighs and set aside to marinate for at least 10 minutes.

Teriyaki Glaze

• In a sauce pan over low/medium heat, add in remaining marinade and cook for about 3-4 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.

Air Fryer Instruction

• Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F. Once cooked brush on the teriyaki glaze and serve immediately.

Oven Instructions

• Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
• Brush on the teriyaki glaze once cooked. Serve over rice and garnish with green onions. Enjoy!

• First season both sides of the chicken pieces with salt and pepper.
• Sear both sides in a large pan over medium heat until golden brown.
• Once browned remove from pan and cook the chopped onion, garlic and reply’s pepper flakes until fragrant and the onions are slightly translucent.
• Follow that up with a can of whole peeled tomatoes. Break up the tomatoes as you stir them into the onion mixture.
• Season with salt, pepper, dried oregano and sugar. Stir to combine.
• Return the brown chicken to the sauce. Add in the bay leaves and cover.
• Allow to cook for 20-30 minutes covered untold the chicken is cooked through.
• Toss with cooked pasta or serve over mash potatoes.
• Top with Parmesan cheese and Basil.
• Enjoy!

• In a bowl add in all the marinade ingredients and mix thoroughly until we’ll combined.
• Pour over your prepared whole chicken making sure to get in under the skin of the chicken.
• Tip: I usually spatchcock my chicken which is a method that removes the backbone of the chicken to allow it to lay flat and cook quicker. This also makes it easier to marinate in a ziplock bag.
• Place chicken in an airtight container and place it in the fridge to marinate for at least 24 hours.
• Once marinated allow to come to room temperature and place on a prepared baking sheet/dish and bake at 415F for 50-60 minutes.
• Cook until golden brown and the internal temperature reaches 165F.
• Allow to cool once cooked 10-15 and serve immediately with your favorite sides! Enjoy!

• In a bowl mix all teriyaki sauce/marinade ingredients until thoroughly combined.
• Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Set aside to marinate for at least 20 minutes.
• Toast some sesame seeds in a sauce pan over low/medium heat for 1-2 mins. Then add in remaining marinade and cook for about 5-6 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.

Air Fryer Instruction

• Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F If you’re keeping the skin on, make sure to start skin side down.

Oven Instructions

• Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
• Top with the teriyaki sauce you made in the sauce pan. Serve over rice and garnish with green onions. Enjoy!

Jerk BBQ Sauce

• In a sauce pan add in the ingredients for the jerk bbq sauce, stir everything together and let cook over low/medium heat for 5-8 minutes. Once cooked transfer to a container and set aside.

Jerk Marinade

• Using a food processor, blender or immersion blender, add in all the jerk marinade ingredients and blend until full combined. Makes about 3-4 cups of marinade.
• Store in a container and refrigerate for up to 2 weeks. Freeze into 1 cup portions to extend life up to 3 months.
• In a bowl or freezer bag add in 1-1 1/2 cups jerk marinade and the prepared wings.
• Marinate for 1-2 days or a minimum of 2 hours before cooking.
• Refrigerate until ready to cook.

Air Fryer Instructions

• Add in an even layer to your air fryer, spray with cooking spray and cook for 8-10 minutes at 390F.
• Flip, spray with cooking spray and cook for an additional 8-10 minute until the internal temperature reaches 165F.

Grilling Instructions

• Get your grill to 350F. Grill the wings over indirect heat for 15-20 minutes.
• After 15-20 minutes flip and cook for another 8-10 minutes until wings are cooked and reach an internal temperature of 165F.
• Once at the correct temperature, transfer to direct heat until perfectly browned and some charring develops.
• Serve immediately and enjoy!

• In a bowl add in the chicken thighs, salt, black pepper, minced garlic, lemon zest, paprika and olive oil. Mix everything until thoroughly combined.
• Skewer your marinated chicken thighs packing the meat onto each skewer tightly.
• Once all your meat is skewered, air fry for 12 mins @400F.
• Flip and air fry for 8-10 mins @400F or until the internal temperature reaches 165F

Lemon pepper butter

• Add in a bowl the partially melted unsalted butter, salt, black pepper, lemon zest, paprika, sugar, lemon juice
• Mix thoroughly until all ingredients are fully incorporated.
• Once the skewers are cooked, baste with the lemon pepper butter and serve immediately.
• Enjoy!