Chicken Wings with Butternut Squash and Salad

I am not sure what happened to me, but I just found out that I haven’t been writing my blog for few months already! I’ve been so busy with many things for the last few months, and our helper just left us 2 weeks ago, that is definitely not helping! I still keep taking pictures of what I’ve cooked, and posted it on instagram. I just did not manage to write it down here! Tonight I’ve cooked a very nice dish, so I remind myself to write it down before I forgot.

Tonight I cooked some chicken wings with butternut squash to go with salad, I really love the combination and the taste, really would love to share this with all of you! First of all, we need to marinate the chicken wings for at least 30 minutes. For marination, put olive oil, mustard, salt, black pepper, thyme, lemon peel, sesame seeds and some lemon juice in a bowl, mix them well and then put all chicken wings inside and let them sit there.

Now, we can work on the butternut squash, remove the skin and seeds, then cut into medium cubes. Heat up the pan with some butter, fry the butternut squash until they turn soft and slightly brown, season them with some salt and pepper. Set them aside for later use.

For the chicken wings, you can put them in the oven, but I decided to fry them. Heat up the pan with some oil, put some minced garlic, then fry the chicken wings until they turn golden brown with crispy skin.

Served with a layer of mixed salad as a base, season the salad with olive oil, balsamic vinegar, pinch of salt and pepper. Then add a layer of butternut squash on top, and finished it with chicken wings on top. Add a splash of fresh lemon juice, more sesame seeds, some black pepper and chopped spring onion. I was planning to have some quinoa to go with it, but then I found out that the quinoa I have is already expired…… Next time, I am going to try it with quinoa 😉

Having snacks as appetiser for our home party

Last night we have some friends coming over for dinner, they are my uni friends, 5 adults and 3 teenagers, totally 10 of us. Originally we are thinking to have dinner outside, but I don’t want to break my Sunday cooking routine. That’s how we ended up with eating at at our place, so they can also have a taste of my cooking.

In order not to drive myself crazy, I planned to cook something that I’ve been cooking before, except one new dish from me and my husband also helps to cook this chicken wings. So, we ended up with 6 dishes, 2-way chicken wings, chicken sous vide Thai salad, prawn & avocado on toast, Thai pork ribs, grilled potatoes, and jalepanos with bacon wrap. I’m glad that they love everything, and here is the highlight of the two new dishes.

2-Way Chicken Wings, my husband did 2 version of chicken wings because some like it hot and some cannot eat spicy. For the spicy version, mix the breadcrumbs, plain flour, sesame seeds, a bit of salt and a lot of ceyanne pepper in a bowl. Dip the chicken wings in the egg wash, then dip them in the mix until the entire chicken wing is fully covered with the breadcrumbs mix. For the non-spicy version, mix soy sauce and honey in a bowl, marinate the chicken wings in the sauce. Place all chicken wings in the baking tray, and drizzle with olive oil. Grill the wings under 180C for 30 to 40 minutes, then brush honey on the honey version and sprinkle them with sesame seeds. Grill under 210C for 10 more minutes, and they will be ready for serving. 

Prawn and avocado on toast, I guess this should be good to replace prawn with tuna fish, crab meat or similar seafood as well. Cook the prawns on a pan with a bit of water, let them cool down. Cut the prawn in small cubes, place them in a bowl. Add cubed avocado, diced tomato, finely chopped spring onion, lemon juice, some mayonnaise and season it with ground paprika, salt and pepper. Mix everything well together, then serve them on a small toast. Add some ground paprika and parsley flakes as topping when you serve.