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

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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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