Baked Glazed Teriyaki Chicken Wings

1. Preheat your oven to 400°F (200°C).
2. Arrange the chicken thighs in a single layer in a glass baking dish.
3. In a small bowl, mix olive oil, teriyaki sauce, ketchup, maple syrup, garlic, salt, and pepper until smooth.
4. Pour the mixture over the chicken, making sure each piece is coated.
5. Bake for about an hour, turning the chicken a few times to ensure even cooking and that irresistible glaze.
6. Serve warm and enjoy the caramelized perfection.

P.S. If you’re out of honey, don’t worry, maple syrup works like a charm and gives the glaze a rich, warm sweetness. These wings will fly off the plate!

Artichoke, Bacon, and Kale with Shaved Parmesan

1. Heat a skillet over medium-high heat.
2. Cook the bacon, onion, garlic, and a drizzle of olive oil with the salad dressing for about 5 minutes, or until the bacon is crispy and the onion is soft.
3. Stir in the artichoke hearts and kale.
4. Reduce the heat to medium, cover, and let it cook for about 5 minutes, just until the kale wilts.
5. Top with generous shavings of Parmesan and serve warm.

Pro Tip: The salty bacon and nutty Parmesan balance perfectly with the earthy kale and tender artichokes. This dish pairs beautifully with grilled meats or even a simple roasted chicken.

Both recipes are straightforward, delicious, and guaranteed to have you coming back for seconds (or thirds). Give them a try and let the flavors speak for themselves!