Chicken Lollipops

10 chicken legs
2 tsp kosher salt
2 tsp black pepper
2 tsp garlic powder
1 tbsp BBQ seasoning
1 cup apple cider vinegar
1/2 bottle BBQ sauce
1 stick of butter

Note: With the BBQ sauce any kind will do, I lean toward the sweeter variety, and about 8 oz is what you need. BBQ seasoning I recommend to be sweet and not salty.

Begin by taking the chicken legs and cut about 3/4 down the leg toward the end of the bone, cutting all tendons. If you wish, scissors can be used to trim unwanted tendons. Scrape any skin or tendons toward the small end of the leg and cut off the tip of the bone. You want the leg to be fairly clean where it’s bare.

Sprinkle evenly with salt, pepper, garlic powder, and BBQ seasoning. Place in a cooking pan with five tablespoons of butter.

Place in a pre-heated 300 degree smoker and cook for one hour.

While chicken is cooking, in a small boiler, add apple cider vinegar, BBQ sauce, and rest of butter. To make thicker, if desired, add, 1/3 cup ketchup. Allow to simmer for about 20 minutes until thick.

After one hour with the chicken, dip each leg in the BBQ sauce mixture and place on an elevated wire rack and cook for 15 minutes. Repeat process with sauce 2 more times. This should be a total of 1 hour and 45 minutes of total cook time. Remove from grill and let rest for about 5 to 10 minutes.

Try it sometime!

-The Pastor Chef

Smoked Chicken Wings

3 lbs chicken wings
kosher salt
black pepper
garlic powder
smoked paprika
Weber© dry smoking rub
Coconut Aminos

About three hours before cooking the wings, place wings in a gallon zip loc bag and add about 1/3 cup of coconut aminos. This flavor is similar to Worcestershire sauce and is a healthier alternative.

After 3 hours have passed, place them on a large cutting board, with skin sides facing down. Sprinkle evenly the wings with about 2 tsp kosher salt 1 tsp black pepper, 2 tsp garlic powder, 1 tsp smoked paprika, and about 1/2 tbsp of the Weber dry smoking rub. Turn wings over and repeat.

Set grill or smoker to a temperature of 275 degrees. My wood of choice was hickory and apple wood. Place wings on grill and cook at 275 for one hour. After the wings have cooked for 1 hour, dampen or turn your heat down to about 250 and cook for another 30 minutes. Remove from grill and sprinkle about another teaspoon of the Weber smoking rub over the top of the wings.

They are delicious!

-The Pastor Chef

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Slow Smoked Chicken Wings

3 lbs chicken wings
2 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika
1/2 Tbsp BBQ rub (Weber)
1/3 cup coconut aminos

I’m going through some of my older recipes and revamping them for the WordPress site ( I was formerly on Blogger). My blog was doing fairly well on Blogger, but I found I was limited in some creativity. So alas, here I am! These smoked wings are one of my favorites. These are very tasty, and use coconut aminos as a good substitute for soy sauce or even Worcestershire sauce.

About three hours before cooking the wings, place wings in a gallon zip-loc bag and add about 1/3 cup of coconut aminos.

After 3 hours have passed, place them on a large cutting board, with skin sides facing down. Sprinkle evenly the spices on one side, turn, and repeat on the other. Now its not too important to add a lot of spices, because the coconut aminos add much of the flavor.

Set grill or smoker to a temperature of 275 degrees. My wood of choice was hickory and apple wood. Place wings on grill and cook at 275 for one hour. After the wings have cooked for 1 hour, dampen or turn your heat down to about 250 and cook for another 30 minutes. Remove from grill and sprinkle about another teaspoon of the Weber smoking rub over the top of the wings.

These wings are now ready to eat! They were smoky, tender, had a little crispness to them. They were probably some of the best wings I’ve had!

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Sous Vide Fried Chicken

1 boneless, skinless chicken breast

2 tsp French’s No Salt seasoning

2 tsp garlic powder

Any low sodium rub(I used Pilleteri’s Sweet Rub) of your choice

 

For the batter:

1 cup all purpose flour

2 cups panko bread crumbs

2 eggs

1 tablespoon milk

Vegetable Oil

 

Required appliances

Sous Vide machine

Frying pan

 

For those that can have more sodium(different recipe):

2 tsp kosher salt

1/2 tsp black pepper

2 tsp garlic powder

1 tsp dill

1/2 cup Parmesan cheese(for panko batter)

Honey(optional)

 

Some people think it weird when I say Sous Vide fried chicken. But I promise you, this is a method that I would like anyone to try. That’s because the chicken is cooked so moist, juicy and tender, while the outside packs a great crunch.

 

First begin by seasoning your chicken breast with preferred recipe above. Put in a zip-loc bag or vacuum sealed bag and place in a preheated  Sous Vide bath set to 150 degrees. Let the chicken breast cook for one hour.

 

Remove from water bath and from  bag and pat dry. Have  flour, eggs and milk, and panko all separated on a plate or large bowls. First put the chicken in the flour, then egg milk mixture, then into panko. Make sure all sides are coated.

 

In a frying pan, add enough oil to be cover the chicken in the pan. Get oil between 350 to 400 degrees. Remember the chicken is already cooked, so you are just flash frying. Cook about 1 minute or so per side or until it is golden brown.

 

If you are doing the more sodium method, add the Parmesan cheese to the panko before dredging the chicken. Then you can drizzle honey over after its cooked like I prepared for my wife. (She loved it!)

 

I can’t say enough about this chicken. For those with Meniere’s the sodium content was very low. The only sodium I had came from the rub I used and maybe a little in the panko. You could almost make this recipe completely salt free! It had a great crunch, and the chicken was so moist!

 

Give this a try, it was great!

 

 

 

Smoked Chicken

1 Whole Chicken( 2-3 lbs, hormone free)
1 Tbsp Kosher salt
2 tsp black pepper
1/2 Tbsp garlic powder
2 tsp Pilleteri’s Seasoning
BBQ seasoning

First, clean and spatchcock your chicken. I you are not familiar with what it is, it is where you remove the backbone so the chicken will lay flat and finish cooking quicker. Check out the video below to see how it works.

Season both sides of chicken with the seasonings evenly. Use any flavor or BBQ seasoning you like, but I try to find a sweeter rub. Take a grill or smoker that can maintain a temperature of 225-250 degrees. You can use what kind of smoking wood you would like, but I used hickory pellets in my extended smoker.

Cook the chicken skin side up for about 3 hours or until the required doneness for chicken is reached, which is about 165 degrees.

Chicken was very moist, and full of flavor. Try this one day! It was a great way to cook chicken.