Monthly Archives: January 2019

The Old Mill Super Bowl Chicken Wings

You can easily make restaurant-style chicken wings at home using our Devil’s Backbone Seasoning, barbecue sauces, and our Tennessee honey. The secret is to fry them first until partially cooked, drizzle with honey and hot pepper sauce, then bake in the oven until crispy and done. Serve with dipping sauces, such as a honey and soy sauce blend.

Makes 6 to 8 servings

Prep: 20 to 25 minutes

Cook: 32 to 35 minutes

Ingredients:

4 pounds chicken wings

Devil’s Backbone Seasoning, for sprinkling

3 cups peanut oil, for frying

1/3 cup The Old Mill Orange Blossom or Sourwood Honey

1 tablespoon liquid hot pepper sauce

Dipping Sauces: Barbecue sauce, Ranch dressing, Blue Cheese Dressing, or Honey Dipping Sauce

Honey Dipping Sauce:

½ cup honey

2 tablespoons soy sauce

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon barbecue sauce

Chopped green onion or cilantro for garnish

Directions:
  1. Wipe the wings dry with paper towels. Leave them whole, with the drummette and wing tip attached. Sprinkle on all sides with the Devil’s Backbone seasoning. Place uncovered in the fridge. Preheat the oven to 375 degrees. Pour the peanut oil in a large cast iron skillet to measure 1 ½ inches deep. Preheat the oil to 350 degrees.
  2. Set aside the honey and hot pepper sauce for seasoning the fried wings. Prepare the sauces. For the Honey Dipping Sauce, place the ½ cup honey in a small bowl and whisk in soy sauce. Fold in garlic and ginger. Season with barbecue sauce. Sprinkle the sauce with cilantro or green onion.
  1. When the oil is hot and you are ready to fry, add a third of the chicken wings and fry until the skin begins to brown, about 4 to 5 minutes. (You can use the oil that remains to fry onion rings or French fries, or cool and chill for another use.) Remove the wings with tongs to a rack or brown paper to drain. Repeat with the remaining wings. Place all the wings on a clean baking sheet. Drizzle with the reserved honey and hot pepper sauce. Place the pan in the oven.
  2. Bake until the wings are crispy and done, about 20 minutes. Pile onto a serving plate and serve with bowls of the dipping sauces.

Watch Danielle from our Pottery House Cafe make them right here!

Easy Overnight Oats

Soak our thick-cut oats overnight with dried fruits in yogurt and water or milk. The soaking process overnight in the fridge “cooks” the oats and preserves the real flavor. Serve in the morning with fresh fruit.
Makes about 4 cups, about 4 servings
Prep: 5 minutes
Chill: At least 6 hours, or up to 3 days
Ingredients:
1/2 cup raisins, dried cranberries, or other dried fruit, if desired
1 cup yogurt of your choice
1 cup milk, oat or almond milk, or water
Pinch of salt, if desired
Sweetener of your choice – maple syrup, honey, or brown sugar
1 cup fresh fruit – blueberries, raspberries, orange sections, sliced bananas, or grated apple
2 tablespoons chopped toasted pecans, almonds or pumpkin seeds, if desired.
Directions:
  1. Mix the oats, dried fruit, yogurt, milk, and salt, if desired, in a 4-cup container or bowl. Cover with a lid or plastic wrap, and place in the refrigerator for at least 6 hours or up to 3 days.
  2. Remove the container from the fridge, uncover, and stir well. If desired, sweeten to taste with maple syrup, honey, or brown sugar. To serve cold, sprinkle the top with the fruit and toasted nuts before serving. To serve warm, place in the microwave less than 1 minute, then top with sweetener, fruit, and toasted nuts.
To make individual jars: Divide the ingredients into 4 jelly jars, and stir to combine. Cover each jar with a lid. Chill overnight, then remove the lid, and garnish with fresh fruit and nuts, if desired.