Monday, September 7, 2015

Chicken for a Crowd

Look how full this oven is!

Not to long ago we went on an extended family beach trip. While everyone did take turns cooking, we all had to cook for a small crowd - up to twelve adults, and a picky toddler. Since it was a vacation, preferences were towards quick/easy meals. Who wants to slave away when you could be ocean or pool side? My sister and I teamed up and wiped up this delicious meal....

Sweet Spicy Sticky Drumsticks with Cauliflower mac & Cheese and Sauteed Asparagus

These drumsticks were a big hit. The recipe was actually intended for appetizer wings, but in true Modern Mother Cubbard fashion, it was adapted. We used drumsticks that were on sale and turned into a main entree! We served them beside cauliflower mac & cheese, and simple sauteed asparagus.

It took TWO crockpots FULL of chicken to feed everyone

First the chicken is marinated and cooked in a sweet and spicy paste of garlic, brown sugar, soy sauce, sriracha and cayenne. After cooking completely in the crock pot, wings (or drumsticks) are covered in a sauce (of the same ingredients) and baked under the broiler. The recipe states that the chicken can be refrigerated up to 24 hours prior to cooking. Click here to try it yourself!

In the future, I plan on trying this with the pressure cooker. The process is similar to BBQ Ribs. I think another great option would be to adjust this recipe for freezer cooking. Freezing the cooked chicken in the second sauce with the intention of defrosting, dumping and baking.

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