Baked Glazed Teriyaki Chicken Wings with Artichoke, Bacon and Kale with shaved Parmesan

Baked Glazed Teriyaki Chicken Wings with Artichoke, Bacon and Kale with shaved Parmesan  Tried Tested

Baked Glazed Teriyaki Chicken Wings
What you need:
8 chicken thighs
2 tablespoon olive oil
¼ cup teriyaki sauce
2 tablespoon ketchup
¼ cup maple syrup
1 teaspoon minced garlic
Salt and freshly cracked pepper

Directions:
Preheat oven to 400 degrees. Place chicken wings in a single layer in a glass dish.
In a small bowl, whisk together the olive oil, teriyaki sauce, ketchup, honey, garlic, salt and pepper until combined. Pour over top of the chicken.
Bake for approx. 1 hr till done, turning chicken every now and then. The recipe originally calls for honey, but I only have maple syrup, thus used that, and its turned out very good.

Artichoke, Bacon and Kale with shaved Parmesan
Source: First for Women magazine

What you need:
5 slices bacon (cut into bite size pieces)
½ medium chopped onion
½ teaspoon minced garlic (I used store bought)
1½ teaspoon Kraft Italian salad dressing
1 tin canned artichokes (cut in half)
1 bunch of fresh black kale (torn in bite size piece and stem removed)
Shaved parmesan cheese – you decide the amount – we like it so I used a substantial amount of cheese.

Directions:
In skillet over medium-high heat, cook bacon, onions, garlic and salad dressing in drop or two olive oil for 5 minutes or until bacon is cooked through and a bit fried.
Stir in artichokes and kale. Reduce heat to medium.
Cover and cook for ± 5 minutes or until kale is wilted.
Sprinkle with Parmesan cheese and enjoy!!

TRIED AND TESTED AND BAKED BY: Esme Slabbert

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