We love a good apple dessert and this one is a great one! It’s simple to make in an iron skillet but you could also make it in an a 2 quart baking dish. This is a versatile dish since we added in some great spices but you could mix it up and make it your own. You can also use any apples you like in this dish.
SWAPS& ADDITIONS
We used cinnamon, cloves and nutmeg in this dessert but you can easily switch that up. Add in some allspice or top it with cinnamon sugar if you like. Caramel sauce is always a good addition too! Some people love cheese on apple cobbler, so if you are one of those, then definitely add it to this one.
OTHER DELICIOUS APPLE RECIPES
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This spiced apple cobbler has all the wonderful seasonings that go with apples. Made in an iron skillet or a 2 quart baking dish and comes together quickly.
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Course Cobbler, Dessert
Cuisine American
6 to 8cupsapplespeeled and chopped (I used 8 small Gala apples)
3/4cupbrown sugar
1teaspoonground cinnamon
1/4teaspoonground cloves
1/4teaspoonnutmeg
Topping for chopped apples:
1 1/3cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
3/4cupwhite granulated sugar
1/2cupevaporated milkcould use regular milk
4tablespoonsbuttermelted
1teaspoonvanilla extract
1egg
Whisk together the brown sugar, cinnamon, cloves and nutmeg in a bowl. Toss the chopped apples in the sugar and spice mixture. Add apples to the bottom of a 10 inch iron skillet or 2 quart baking dish.
Whisk together the flour, baking powder, salt and sugar in a bowl. Stir in milk, butter, vanilla extract and egg. Spread over apples in dish. Bake in preheated 350 degree oven 45 to 50 minutes until crust is done and brown on top. Serve with ice cream or whipped cream on top.
I usually sprinkle on some extra cinnamon before cooking just because my family loves it and cannot get enough of it. You could sprinkle some cheese on the apples before adding the topping if you like cheese but we like it as stated above and it is one of our favorites.
As the weather starts to cool down, there is nothing we’d rather be doing than curling up with a cute and cozy read. Bonus points if they’re adult romances like Last on the List and Honeymoon Phase by Amy Daws that bring the heat!
We’ve started our foray into Amy Daws’ universe of adult romance with these two new releases. And it’s safe to say we’re hooked! Here is what we love about Last on the List (out now!) and Honeymoon Phase (on sale November 18th).
Book Overview: Last On The List
Image Source: HarperCollins Publishers
Content warnings: mentions of fatphobia, hospitalization, and divorce
Summary:CEO millionaire Max Fletcher is a single dad in desperate need of a nanny.
Cozy Barlow is in the middle of her self-appointed “gap year” and doing everything she can to detach from her past.
But when her sister begs her to interview for the nanny position of a high-maintenance client, she doesn’t have a good enough reason to say no.
And when Max locks eyes on the twentysomething in tie-dye who pitches the idea of daydreaming all summer, he prepares to give this bad nanny the boot.
One problem: Max’s little girl thinks this “plus-size in body and spirit” nanny might be her new bestie, so she hires her on the spot.
Now Max is stuck with a woman who hates everything he represents—corporate greed, money, status, power.
But one stormy night when the power goes out, he discovers Cozy doesn’t hate him. In fact, he’s the leading role in her fantasies.
Fantasies he would very much like to make a reality.
Our Review
We can’t believe this is one of the first books we’ve read with the single dad x nanny trope! Last on the List is the newest story in Amy Daws’ Wait with Me series. It follows a romance between CEO Max Fletcher and his live-in nanny Cassandra “Cozy” Barlow.
We loved a lot of things about this spicy rom-com, namely the palpable tension and lovable supporting cast (especially Max’s daughter Everly). But one of our all-time favorites is how Cozy ultimately confronts her traumatic past and Max’s part in purging those negative memories as well. Because what else are millionaires CEOs good for than making things happen with money?
We won’t spill too much, but their happy ending was well deserved and even alluded to the beginning of the Mountain Men Matchmaker series, which centers around Max’s younger brothers: Wyatt, Calder, and Luke. Speaking of Luke, we’ll get more into his love story in Honeymoon Phase below!
Last on the List by Amy Daws comes out September 30th, and you can order a copy of it here!
Book Overview: Honeymoon Phase
Image Source: HarperCollins Publishers
Content warning: themes of grief and trauma, deaths of loved ones, parental abandonment
Summary:When Addison “Roe” Monroe tells me she’s going on a husband hunt at the local lumberjack competition so she can inherit her father’s lumberyard, desperate times call for desperate measures.
She’s sworn off romance. Says she’s been through enough tragedy. So I offer myself as an alternative, ’cause that’s what best friends are for.
But my stubborn friend, who would rather drive a forklift than get her nails done, refuses to accept my help, and now I find myself training to become a lumberjack.
I refuse to let Roe hitch her wagon to some hulking ax wielder who might be a serial killer. She means too much to me.
And I swear there are moments where she looks at me like I mean something more to her, too.
On the surface, I’m offering a marriage of convenience to protect her. But the truth is…I’m hopelessly in love with my best friend.
So if I have to marry her and move her up to Fletcher Mountain just to see if she could love me back, so be it.
Because my only regret would be losing her forever, and that’s a fact.
Our Review
Hopefully you won’t have to wait too long in between reading Last on the List and the first two books in the Mountain Men Matchmaker series before getting into Honeymoon Phase by Amy Daws! Moving on to the youngest Fletcher brother, Luke’s romance features a marriage of convenience and the best friends-to-lovers trope (which we’re huge suckers for, by the way).
Luke offers to marry his best friend Addison “Roe” Monroe in order for her to inherit her family’s lumber yard. The only slight problem is that he’s been in love with and pining after her for ages, and she has no clue. Seeing the lengths that Luke goes to first get Roe to agree to marry him, then to avoid scaring her off by how much he (truly) loves and cares for her was maddening in the best way possible.
Similar to Last on the List, Honeymoon Phase also balances the rom-com with heavier topics of grief and trauma. We loved seeing Luke and Addison work through their troubling past and not hiding huge parts of themselves from each other anymore. So, so swoonworthy.
Honeymoon Phase by Amy Daws comes out November 11th, and you can preorder a copy of it here! (P. S. You can find out who the next main character in the series will be at the end of this book!)
Are you excited for Amy Daws’ upcoming releases? Have you already read the other books in the Wait with Me and Mountain Men Matchmaker series? Let us know on Twitter, Facebook, and Instagram!
We love this hearty dish and it comes together quickly! Frito Chili Pie is a family favorite.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and how quickly it comes together. It’s really great on a cold day and perfect for tailgating or camping. It’s such a hearty dish and you can make it as spicy as you like. If there are ingredients you are not a huge fan of simply switch them up!
SWAPS& ADDITIONS
If you like to add lots of spice to this dish, you can use hot Rotel tomatoes and hot chili beans. You can also make this with ground turkey if you like. We also like to add sour cream to this when we serve it.
⭐TIP
You can easily make up the chili mixture and add a scoop to small bags of Fritos for a walking chili pie. Perfect for any football game or outdoor gathering. Just keep the mixture warm in a crock pot.
You can also make this a dip with the Frito scoops! Such a versatile dish.
This hearty frito chili pie is one your family will love. Easy to make and great on a cold day! Add this one to your tailgating menu.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American, southern
1poundground beefcould use turkey burger, too
1/2cupchopped onion
114.5 ounce can chili beans, undrained
110 ounce can diced tomatoes with green chilis, undrained
1teaspoonchili powder
1/2teaspoongarlic powder
1/4teaspoonpaprika
1/2teaspooncumin
1/8teaspoonblack pepper
1/2teaspoonsalt
pinchcayenne
1cupshredded cheeseI used a taco blend plus some cheddar
1cupfritos corn chips
Brown ground beef and onion in a skillet on top of the stove. Drain if needed. Add chili beans, diced tomatoes, chili powder, garlic powder, paprika, cumin, black pepper. salt and cayenne. Heat all ingredients together for about 10 minutes.
Pour into a baking dish. I used a 11 x 7 inch dish. You can use whatever you have. Sprinkle on cheese and fritos. Place in preheated 350 degree oven for about 20 minutes. Can add chopped green onions on top and a dollop of sour cream when serving. Makes 6 servings.
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The cocktail scene is heating up with the demand for savory and spicy cocktails
When it comes to cocktails, younger drinkers are embracing bold, adventurous flavors. Sweet and fruity concoctions may always have their place, but a growing trend among millennials is leaning into spicy and savory cocktails—drinks with heat, depth, and a touch of umami. These cocktails are not only exciting to drink, they’re also surprisingly easy to make at home with simple ingredients.
Here are the best and easy savory and spicy cocktails to bring the fire and flavor to your next happy hour.
This vodka cocktail blends sweet mango with fiery chili, creating a drink that’s tropical, savory, and refreshing all at once. It’s a modern, Instagram-worthy favorite.
Ingredients
2 oz vodka
1 oz fresh lime juice
¾ oz simple syrup (or agave)
3 chunks fresh mango (or 2 oz mango puree)
2 slices fresh red chili or jalapeño
Create
Muddle mango and chili
Shake with vodka, lime, and syrup
Strain into a rocks glass over ice
Garnish with chili slice
Spicy and savory cocktails are having their moment, fueled by millennial tastes for adventure and flavor diversity. Whether you’re into gin, vodka, bourbon, tequila, or rum, these easy recipes are proof you don’t need a speakeasy to enjoy mixology magic at home.
We Asians sure do love our noodles, and we might even joke that they’re the secret to a long life, right? Today’s recipe spotlight is on a classic Indonesian dish—mie goreng! Mie goreng is a mouthwatering stir-fried noodle dish packed with flavor and loaded with veggies and your choice of protein. Knock, knock! Who’s there?…
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We Asians sure do love our noodles, and we might even joke that they’re the secret to a long life, right? Today’s recipe spotlight is on a classic Indonesian dish—mie goreng! Mie goreng is a mouthwatering stir-fried noodle dish packed with flavor and loaded with veggies and your choice of protein. Knock, knock! Who’s there? Mie! Mie who? Mie ready for some delicious mie goreng! So let’s dig in! 🍜
Mie Goreng Recipe
Mie goreng is a real favorite in Indonesia and the Philippines, loved for its delicious flavors and comforting appeal. In Indonesia, it’s a go-to street food dish with chewy noodles, a tasty sauce, veggies, and chicken or shrimp. Over in the Philippines, they call it pancit canton. Also, we sometimes refer to it as fried noodles sold as street food in small cups priced at 35 to 50 pesos. It’s no wonder this dish is a hit—it’s a satisfying and flavorful part of everyday eating in Southeast Asia.
So let me put my historian suit on. Ehem! Mie goreng has been around for ages and is thought to have started in China before making its way to Southeast Asia. It’s like a fusion dish that evolved from Chinese stir-fried noodles brought over by immigrants. Over time, it got its own local twist with Southeast Asian flavors and ingredients. In Indonesia especially, it became a hit as a go-to street food and home-cooked favorite. So, while we can’t pinpoint an exact start date, mie goreng has definitely been satisfying taste buds for generations!
Okay, so let me put my Vanjo Merano attire back. Mie goreng is not just delicious—it’s also loaded with good stuff your body needs. You’ve got the noodles for energy, veggies like cabbage and carrots for vitamins and fiber, and protein from chicken or shrimp to build those muscles. It’s a hearty dish that will surely steal your heart. Can’t wait now? Let’s get started!
Ingredients for Mie Goreng
This recipe is actually very similar to our crispy noodles, but this time, it’s with an Indonesian twist. Brace yourself for a touch of spiciness—this dish has some kick. Scroll down below to spice up your day with mie goreng.
200 grams Egg Noodles — These egg noodles are the perfect base for mie goreng, offering a satisfying chewy texture and a hint of richness.
4 ounces chicken breast, sliced into serving pieces — Add protein to this dish, contributing a savory flavor and satisfying bite.
3 ounces shrimp, deveined and shells removed — FBbring a delightful seafood taste and a juicy texture to the mie goreng.
3 eggs, beaten — Create a silky coating around the noodles.
1 ¼ cup mung bean sprouts — Provide a refreshing crunch and light flavor, balancing the dish with freshness.
3 green onions, cut into 2-inch pieces — Add a mild onion flavor and vibrant color to the mie goreng.
3 baby bok choy, chopped — Adds a mild, slightly sweet taste and a delightful crispness to the dish.
5 cloves garlic, minced — It infuses the mie goreng with a delicious aromatic flavor that complements the other ingredients.
1 quart water — Water is used for cooking the noodles and creating the sauce base.
4 tablespoons cooking oil — Cooking oil, particularly sesame oil, is essential for stir-frying the ingredients and achieving a delicious, evenly cooked mie goreng.
Sauce ingredients
3 tablespoons kecap manis — It’s a sweet soy sauce, adding a rich and caramelized flavor to the mie goreng.
3 tablespoons soy sauce — Provides a savory and salty base.
1 tablespoon Oyster Sauce — Contributes depth and a savory sweetness to the mie goreng sauce.
2 tablespoons tomato ketchup — Adds a touch of tanginess and sweetness to balance the flavors.
2 teaspoons sambal oelek — It’s an Indonesian chili paste to add an extra kick. There’s no mie goreng without the chili!
2 teaspoons Sesame Oil — Sesame oil imparts a nutty aroma and flavor.
How to Cook Mie Goreng
1. Prepare the sauce
First, prepare the sauce by mixing everything together in a separate bowl. That’s it! Feel free to add more of each sauce ingredient the way you like it.
Set aside.
2. Boil the egg noodles
Start by boiling 1 quart of water in a wok.
Then, add the Good Life Egg Noodles and gently stir for 2 minutes.
Discard the water and set the noodles aside.
3. Cook the eggs
Heat 2 tablespoons of cooking oil in a pan.
Pour in the beaten eggs and cook until firm. Use a spatula or cooking spoon to cut the eggs into pieces, then set aside. You can also slice them in short rectangular strips.
4. Sauté garlic, chicken, and shrimp
Heat the remaining oil in the same pan and sauté the garlic until it starts to brown.
Next, add the sliced chicken and continue sautéing for 2 minutes.
Then, add the shrimp and stir-fry for an additional minute or until you see that the shrimp has turned orange.
5. Add vegetables and noodles
Toss in the green onions, baby bok choy, and mung bean sprouts.
Cook for 1 minute before adding back the cooked egg noodles and the cooked eggs. Mix everything together.
6. Finish with sauce
Pour the sauce into the wok with the noodles and vegetables.
Toss again until all the ingredients are well blended.
Plate it and bon appétit!
How to Serve Mie Goreng
To serve mie goreng, start by plating the cooked noodles and stir-fried ingredients on a serving dish. Garnish with fresh herbs like cilantro or sliced green onions for a pop of color and added freshness. Serve the mie goreng hot and invite everyone to dig in and enjoy the flavorful combination of textures and tastes. For a refreshing beverage to pair with mie goreng, consider serving cold iced tea or soda! You can also try a glass of chilled coconut water. Yum!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Mie Goreng
Mie Goreng, originally from Indonesia, is also enjoyed in the Philippines with local twists. It’s a tasty stir-fried noodle dish with eggs, meat, and veggies, commonly found as street food, showcasing the diverse flavors of Southeast Asia.
Prep: 14 minutesminutes
Cook: 6 minutesminutes
Instructions
Start by mixing all the sauce ingredients and set aside.
Boil 1 quart of water in a wok. Add Good Life Egg Noodles. Continue boiling while gently stirring for 2 minutes.
230 grams Egg Noodles, 1 quart water
Discard the water. Set the noodles aside.
Heat 2 tablespoons of cooking oil. Pour the beaten eggs. Cook the eggs until they become firm.
4 tablespoons cooking oil, 3 eggs
Cut them into pieces using the tip of your spatula or cooking spoon. Set aside.
Heat the remaining oil in the same pan. Add the garlic. Sauté until it starts to brown.
5 cloves garlic
Add the sliced chicken. Continue sautéing for 2 minutes.
4 ounces chicken breast
Add the shrimp. Stir-fry for 1 minute.
3 ounces shrimp
Add the green onions, bok choy, and mung bean sprouts. Cook this for 1 minute.
3 green onions, 3 baby bok choy, 1 ¼ cup mung bean sprouts
Stir in the cooked Good Life Egg Noodles. Toss.
Pour the sauce mixture into the wok. Toss again until all the ingredients are well blended.
Transfer to a serving plate. Share and enjoy!
Notes
How and why devein shrimp?
To devein a shrimp, use a small knife to make a shallow cut along its back, then pull out the dark vein with the tip of the knife or a toothpick. It’s important to devein shrimp because removing the vein improves its appearance and makes it taste better. You’ll enjoy cleaner, tastier shrimp in your dish after deveining.
Ingredients alternatives
Mung bean sprouts: Try using thinly sliced blanched cabbage or shredded carrots for a crunchy texture and mild flavor. Baby bok choy: Spinach, kale, or Chinese broccoli (gai lan) work well and add a fresh touch to your dish. Kecap manis: Just mix regular soy sauce with brown sugar instead. Combine about 3 tablespoons of soy sauce with 1 to 2 tablespoons of brown sugar to make a sweet and savory sauce. Sambal oelek: Try substituting with sriracha sauce or chili garlic sauce for a similar spicy kick. Crushed red pepper flakes or cayenne pepper can also add heat, but use them sparingly to avoid overpowering the dish.
This Easy Sticky Bourbon Chicken is a quick, flavorful, and versatile dish that’s sure to become a family favorite. This recipe gives you all the satisfaction of takeout with the added bonus of knowing exactly what’s in your food. Serve it over rice with steamed veggies, and you’ve got a balanced meal that will surely be a hit.
Oriana’s Thoughts On The Recipe
This Easy Sticky Bourbon Chicken is one of those meals that you can whip up in just 30 minutes or less. It’s perfect for busy weeknights when you need something quick but still want to impress your family. Trust me, the sweet, tangy, and slightly spicy flavors are a hit every time!
I know some of you might be concerned about the bourbon, but don’t worry. Most of the alcohol cooks off, leaving behind a rich, deep flavor that makes this dish so special. And for those who prefer a booze-free version, apple juice works wonderfully as a substitute. It’s a win-win for everyone!
We love serving this over a bed of rice with some steamed or roasted broccoli on the side. It feels just like takeout, but even better because it’s homemade and customizable to your family’s tastes. Give it a try, and I’m sure it’ll become a staple in your dinner rotation.
What I Love About This Recipe
Dinner in a Flash: This recipe is perfect for those nights when you’re short on time but still want to put a delicious meal on the table. From start to finish, you’ll have this sticky, flavorful chicken ready in under 30 minutes.
Homemade Goodness: There’s something incredibly satisfying about making takeout-style food at home. This Easy Sticky Bourbon Chicken is not only more affordable but also healthier and just as tasty as your favorite restaurant version.
Customizable: One of the best things about this recipe is its flexibility. Adjust the level of spiciness to suit your family’s taste. Not a fan of bourbon? No problem! Just swap it out with apple juice for a booze-free option.
Flavorful: This dish packs a punch with its combination of sweet, tangy, and slightly spicy flavors. It’s a delicious mix that keeps everyone coming back for seconds.
Potential Cons Of The Recipe
Alcohol Content: Some people might be concerned about the alcohol in bourbon.
Spiciness: Not everyone enjoys spicy food.
Tips To Mitigate These Cons
Alcohol Content: Use apple juice instead of bourbon for a kid-friendly, alcohol-free version.
Spiciness: Adjust the red pepper flakes to control the heat level, or omit them entirely if you prefer a milder dish.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Boneless Chicken Breasts: Or use chicken thighs for a juicier alternative.
Salt & Black Pepper: For seasoning the chicken.
Cornstarch: Helps to give the chicken a nice crispy coating.
Canola or Vegetable Oil: For frying the chicken.
Sliced Fresh Green Onion: Optional garnish that adds a fresh touch.
Bourbon Sauce:
Garlic: Adds depth and flavor.
Apple Juice: Use as a substitute for bourbon if desired.
Bourbon: The star ingredient, adding a rich, smoky flavor.
Water: Balances the sauce.
Soy Sauce: Adds umami and saltiness.
Brown Sugar: For sweetness and a hint of caramel.
Apple Cider Vinegar: Adds tanginess.
Ketchup: Contributes to the sauce’s sweetness and thickness.
Ginger: Use fresh for a more robust flavor or dried if that’s what you have on hand.
Onion Powder: Adds a savory note.
Red Pepper Flakes: Optional, for a bit of heat.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Chicken
Season the chicken and then toss it in a large bowl with 2 tablespoons of cornstarch.
Step 2 – Saute the Chicken
Cook the chicken in batches until the chicken is browned. Remove to a plate.
Step 3 – Make The Sauce
Mix the sauce ingredients in a bowl.
Step 4 – Reduce The Sauce
Simmer the sauce in the same skillet for 5 minutes to cook off the alcohol.
Step 5 – Add The Chicken
Add chicken back to the skillet and simmer until the sauce has reduced and thickened.
Step 6 – Garnish and Serve
Sprinkle with chopped green onions, if desired, and serve.
Slow Cooker Version
Want to have dinner ready long before dinner time? No worries! You can make my Easy Sticky Bourbon Chicken in the slow cooker!
To make Bourbon Chicken in the slow cooker, brown the chicken as directed in the recipe. Then mix only half the amount of sauce ingredients (they won’t be able to cook down in the slow cooker, so you don’t need as much). Toss the chicken and sauce into the slow cooker and cook on low for 4 – 5 hours. In the last 30 minutes of cooking, add the cornstarch slurry to thicken the sauce.
Recipe Tips
Chicken: I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers!
Bourbon: Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
Spiciness: Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.
When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
Food Allergy Swaps
Gluten-Free: Ensure your soy sauce is gluten-free.
Soy-Free: Instead of using soy sauce, you can use coconut aminos. Coconut aminos is a popular soy-free alternative that provides a similar umami flavor without the soy. It’s slightly sweeter and less salty than soy sauce, so you might want to adjust the amount to taste.
Nut-Free: This recipe is naturally nut-free.
Dairy-Free: This recipe is naturally dairy-free.
Variations & Additions
Veggie Additions: Add bell peppers or snap peas for extra veggies.
Different Protein: Try this sauce with shrimp, pork, or tofu for a different twist.
Serving Suggestions
Easy Sticky Bourbon Chicken pairs well with lots of different sides! Depending on what your family prefers, here are a few ideas for completing your meal:
You really can’t go wrong with noodles, rice, or potatoes as a filler plus a vegetable. Any combination will add color, texture, and flavor that will only enhance the bourbon chicken.
Storing and Freezing Instructions
Store: If you have leftovers, place them in an airtight container and place them in the refrigerator. Easy Bourbon Chicken will still be delicious to reheat for up to four days.
Freeze: Easy Bourbon Chicken is a fantastic freezer meal! The key is to let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents!
Defrost: When you’re ready to eat your frozen bourbon chicken, be sure to thaw it completely before reheating. Pulling it out of the freezer and putting it in the refrigerator the day before you plan to eat it should give it ample time to thaw out.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make the sauce ahead and store it in the fridge. Cook the chicken fresh when you’re ready to serve for the best texture.
Is there a non-alcoholic substitute for bourbon?
Absolutely! Apple juice is a perfect substitute that keeps the sweetness and tanginess intact.
Can I use a different type of meat?
Sure! This recipe works well with chicken thighs, shrimp, pork, or even tofu for a vegetarian option. Adjust cooking times accordingly.
This Easy Sticky Bourbon Chicken is sweet, tangy, slightly spicy and oh so delicious! Taking only 30 minutes or less from start to finish, this easy dinner is both simple and quick! A tasty homemade takeout that the whole family will enjoy.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6servings
Instructions
Place the chicken pieces in a bowl and season with salt and pepper. Then toss with 2 tablespoons of cornstarch. Make sure all the pieces are coated.
Add oil to a large skillet over medium-high heat. When hot, add the chicken in batches; do not overcrowd the pan. Cook for about 3 minutes, then flip. Do not move the chicken too much so it can get brown and crispy. Transfer the cooked chicken to a plate.
Mix the sauce ingredients in a bowl.
In the same skillet, pour the sauce and bring to a boil over medium heat. Cook for 5 minutes, stirring frequently to help cook off the alcohol. Use a wooden spoon to mix and deglaze the pan.
Mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the bourbon sauce to thicken it; mix well to incorporate.
Add the chicken back in and reduce the heat to medium-low. Simmer for 5 – 10 minutes, or until the sauce is reduced by about half and thickens a bit, and the chicken is fully cooked. The sauce should be glossy and coat the chicken.
Serve the chicken over rice if desired and garnish with the sliced green onions.
Slow Cooker Instructions:
Season and brown the chicken as directed in the recipe (steps 1 and 2).
Then mix only half the amount of sauce ingredients.
Toss the browned chicken and sauce into the slow cooker and cook on LOW for 4 – 5 hours.
In the last 30 minutes of cooking, mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the slow cooker; mix well to incorporate.
Serve the chicken over rice if desired and garnish with the sliced green onions.
STORE: If you have leftovers, place them in an airtight container and place them in the refrigerator for up to 4 days.FREEZE: Easy Bourbon Chicken is a fantastic freezer meal! Let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents! Thaw it completely before reheating.
Quick Tips And Variations:
Apple cider vinegar can be substituted for rice vinegar.
Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
Try adding some sriracha, cayenne pepper, or extra red pepper flakes for extra spiciness.
When cooking the chicken, do it in small batches, and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
I use chicken breast because my family likes it. If you want a more tender cut, use boneless and skinless chicken thighs. Either works, so use what your family prefers.
Veggie Additions: Add bell peppers or snap peas for extra veggies.
Different Protein: Try this sauce with shrimp or tofu for a different twist.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Slow-Cooker Spicy Pork Carnitas is a game-changer. With just a few ingredients and minimal prep time, you can enjoy the most incredible spicy, slightly sweet, fall-apart tender pork goodness. This recipe is sure to become a favorite in your household.
Tender, Spicy, and So Easy: Your New Favorite Pork Carnitas Recipe!
This Slow-Cooker Spicy Pork Carnitas recipe is the easiest you will ever make—it takes less than 5 minutes to throw the ingredients into a slow cooker. You honestly can’t go wrong with this recipe. You only need to let this baby cook in all its glory for 8 hours for the most amazing fall-apart tender pork goodness!
These pork carnitas are also great because they only require a FEW ingredients, most of which you’ll probably have in your pantry.
I should also mention that this recipe creates enough to feed a big crowd, so it’s perfect for game day gatherings or casual get-togethers. They’re incredibly versatile and make for delicious leftovers.
What To Love About This Recipe
It’s So Easy That Anyone Can Do It!: Seriously, if you can toss ingredients into a slow cooker, you’re golden. It’s a breeze! You’ll spend less than 5 minutes prepping, and then you can just let the slow cooker do its thing while you go about your day. Easy peasy!
Flavor Explosion!: This recipe is all about flavor – spicy, slightly sweet, and oh-so-tender pork that practically melts in your mouth. It’s like a party for your palate!
You Won’t Need a Ton of Ingredients: Forget complicated shopping lists. With just a handful of ingredients, you’ll create a dish that tastes like it came straight from a fancy restaurant. Plus, you probably have most of these items in your pantry already!
Perfect for Feeding a Crowd: Planning a game-day gathering or a casual get-together with friends? This recipe has you covered! It makes enough to feed a small army, so you can be sure everyone leaves happy and satisfied.
Meal Prep Made Simple: Say goodbye to mealtime stress! Whip up a batch of these Spicy Pork Carnitas and you’ve got meals sorted for days. They’re incredibly versatile and make for delicious leftovers.
Freezer Friendly: Got leftovers? No problem! Pop them in the freezer for a future feast. It’s like having a delicious homemade meal waiting for you whenever needed. How awesome is that?
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Pork Shoulder: This cut of meat is perfect for slow cooking. It becomes incredibly tender and shreds easily.
Salt and Black Pepper: Seasoning your pork before cooking is essential for flavor.
Dried Oregano: Adds a hint of earthiness and depth to the dish.
Pace® Picante Sauce: The salsa adds flavor and a bit of acidity to tenderize the meat.Pace® Picante sauce is made with tomatoes, onions, and their famous, hand-picked jalapeños- this sauce really kicked up the flavor! Pace® Picante Sauce comes in mild, medium, and hot. I used the medium level for this recipe because I didn’t want to make it too spicy for children to eat, but feel free to use any version that fits your taste.
Worcestershire Sauce: Provides depth of flavor and a savory kick.
Brown Sugar (optional): If you like a touch of sweetness, add brown sugar to balance the heat. If you prefer a spicier dish, you can omit it.
Bay Leaf: Adds a subtle herbal note.
Rosemary Sprigs (optional): These aromatic herbs infuse the pork with a lovely fragrance.
Process Overview: How To Make Spicy Pork Carnitas In The Slow Cooker Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Season the Pork
Season the pork shoulder with salt, black pepper, and oregano, rubbing in thoroughly on all sides. Be generous.
Throw everything in the slow cooker
Place the pork in the slow cooker. Add picante sauce, Worcestershire sauce, brown sugar, bay leaf, and rosemary.
Cook
Cook for 8 hours on low or 4 hours on high. The pork should be so tender that it falls apart easily. Remove the pork from the slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
Broil (Optional)
Heat the oven to broil. Line one baking sheet with foil and spray with cooking oil. Place the carnitas onto the baking sheet with half of the juices and broil until most of the pork looks golden, crisp, and crusted, about 4 minutes. Remove from the oven. Serve immediately.
Recipe Tips
Trim Excess Fat: While some fat adds flavor, too much can make the dish greasy. Trim any large pieces of fat from the pork before cooking.
Use Fresh Herbs: If you have fresh rosemary on hand, it adds a wonderful fragrance to the dish. Simply tie the sprigs together with kitchen twine for easy removal before serving.
Adjust Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce.
Shred with Ease: Once the pork is cooked, it should be so tender it practically falls apart. Use two forks to shred it effortlessly.
Finish It In The Broil!:You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge. I highly recommend finishing these carnitas under the broiler to get them nicely caramelized. Believe me, you need those crisp outside edges in your life.
Food Allergy Swaps
Gluten-Free: Ensure your Worcestershire sauce is gluten-free, or use a gluten-free alternative.
Variations & Additions
Pork: While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.
Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce, which comes in hot, medium, or mild heat levels.
Serving Suggestions
There are many ways to serve carnitas, but one of our favorites is tostadas. It’s like a taco but flat. It’s usually made with a fried corn tortilla and topped with whatever your heart desires! Today, it’s mashed avocado, mango salsa, and queso fresco. Here are other serving ideas:
Tacos: Serve the Spicy Pork Carnitas in warm tortillas with your favorite taco toppings – shredded lettuce, diced tomatoes, avocado, and a squeeze of lime.
Burrito Bowls: Create a delicious burrito bowl with a base of rice or quinoa, topped with shredded pork, black beans, corn, salsa, and guacamole.
Quesadillas: Fill flour tortillas with the pork and your choice of cheese, then cook until golden and crispy for a tasty quesadilla.
Nachos: Pile the shredded pork onto tortilla chips along with melted cheese, jalapeños, and sour cream for epic nachos.
Storing and Freezing Instructions
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked pork in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat Pulled Pork Leftovers
1. Stovetop Method: Place a non-stick skillet or a saucepan on the stove over medium heat. Add some of the reserved cooking juices to the skillet to help keep the pork moist. Once the liquid is warm, add the leftover pulled pork to the skillet. Stir occasionally to ensure even heating. Cook for 5-10 minutes or until the pork is heated through.
2. Microwave Method: Place the leftover pulled pork in a microwave-safe dish—splash of some of the reserved cooking juices. Cover the pork with a damp paper towel. Microwave on high for 1-2 minutes. Check the pork and stir it halfway through to ensure even heating. Continue microwaving in 30-second intervals until the pork is heated through. Carefully remove it from the microwave, as the dish may be hot.
Frequently Asked Questions
How does the slow cooker mode on the Instant Pot work?
According to my testing, NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.
Can I use a different cut of meat?
While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Absolutely! Cook on high pressure for about 60-70 minutes, then allow a natural pressure release for 15 minutes before manually releasing any remaining pressure.
How spicy is this dish?
The spiciness level depends on the type of Picante sauce you use. Adjust the heat by choosing mild, medium, or hot sauce according to your taste preference.
This Slow-Cooker Spicy Pork Carnitas is a game-changer. With just a few ingredients and minimal prep time, you can enjoy the most incredible spicy, slightly sweet, fall-apart tender pork goodness. This recipe is sure to become a favorite in your household.
Prep Time 5 minutesmins
Cook Time 8 hourshrs
Total Time 8 hourshrs5 minutesmins
Servings 6servings
Instructions
Season the pork shoulder with salt, black pepper, and oregano rubbing in thoroughly on all sides. Be generous.
Place the pork in the slow cooker. Add Picante sauce, Worcestershire sauce, brown sugar, bay leaf, and rosemary (if using); mix to combine.
Cook for 8 to 12 hours on LOW. The pork should be so tender that the meat falls apart easily. Remove and discard the bay leaf and rosemary sprigs (if used). Then, remove the pork from the slow cooker and shred the meat using two forks, removing excess fat. Taste and adjust seasoning if needed.
Heat oven's broil. Line one baking sheet with foil and spray with cooking oil.
Place the carnitas on a baking sheet with half of the juices, and broil until most of the pork looks golden, crisp, and crusted, about 4 minutes. Remove from the oven. Serve while warm with whatever your heart desires.Tip: Reserve the other half of the cooking juices to reheat leftovers.
Storing and Freezing: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooked pork in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.Reheat Pulled Pork Leftovers:
Stovetop Method: Place a non-stick skillet or a saucepan on the stove over medium heat. Add some of the reserved cooking juices to the skillet to help keep the pork moist. Once the liquid is warm, add the leftover pulled pork to the skillet. Stir occasionally to ensure even heating. Cook for 5-10 minutes or until the pork is heated through.
Microwave Method: Place the leftover pulled pork in a microwave-safe dish—a splash of some of the reserved cooking juices. Cover the pork with a damp paper towel. Microwave on high for 1-2 minutes. Check the pork and stir it halfway through to ensure even heating. Continue microwaving in 30-second intervals until the pork is heated through. Carefully remove it from the microwave, as the dish may be hot.
Instant Pot Method: Season the pork. Place pork in the instant pot and pour coke around it. Add the rest of the ingredients. Cook on Manual/High pressure for 70 minutes. When the timer beeps, allow the pot to naturally release pressure for about 15 minutes longer. Remove the lid and shred the meat.
Recipe Tips:
Trim Excess Fat: While some fat adds flavor, too much can make the dish greasy. Trim any large pieces of fat from the pork before cooking.
Use Fresh Herbs: If you have fresh rosemary on hand, it adds a wonderful fragrance to the dish. Simply tie the sprigs together with kitchen twine for easy removal before serving.
Adjust Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce.
Shred with Ease: Once the pork is cooked, it should be so tender it practically falls apart. Use two forks to shred it effortlessly.
Finish It In The Broil!: You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge. I highly recommend finishing these carnitas under the broiler to get them nicely caramelized. Believe me, you need those crisp outside edges in your life.
Food Allergy Swaps:Gluten-Free: Ensure your Worcestershire sauce is gluten-free, or use a gluten-free alternative.Variations & Additions:Pork: While pork shoulder is the best choice for carnitas due to its tenderness and flavor, you can also use pork butt or pork loin. However, keep in mind that the texture may vary slightly.Heat Level: You can tailor the spiciness of the dish to your preference by choosing your preferred level of Picante sauce, which comes in hot, medium, or mild heat levels.Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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Crispy Pork Dragon Noodles is a spicy noodle dish consisting of crispy ground pork, roasted broccolini and toasted cashews in a super simple, sweet and fiery chili-garlic sauce. Yields 2 to 4 servings depending on desired portion size.
Love spicy noodles? I’ve got you!
I originally found this recipe via Pinterest years ago and have been making them for my husband and I ever since. It’s spicy and super flavorful!
This crispy Pork Dragon Noodles recipe is a quick, calls for simple ingredients and comes together rather quickly. However, since it’s a pretty fast paced recipe, I recommend having everything prepped before starting – i.e have oven preheated, ingredients measured, the sauce made, veggies prepped etc.
You don’t have to include the broccolini if you’d rather just have a bowl of saucy pork and noodles.
To Make This Dragon Noodles Recipe You Will Need:
roasted broccolini:
broccolini – Or substitute with broccoli florets
avocado oil – Or use a flavorless oil with a high smoke point.
low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
light brown sugar – Lends sweetness and subtle caramel flavor.
ginger (fresh) – Lends a pungent, spicy and sweet flavor.
garlic (fresh) –Adds distinct punchy flavor.
sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
toasted sesame oil – Adds distinct flavor and nuttiness.
for the noodle stir-fry:
avocado oil – Or use a flavorless oil with a high smoke point.
ground pork – Use 85/15 or 80/20 ground pork.
cashews (unsalted) – Or substitute with unsalted peanuts.
ramen noodles – You’ll need the noodles only, discard any sauce or seasoning packet.
A Note On Noodles:
What helps keep this recipe quick is by using instant ramen noodles. I like the Momofuko brand or, if you live by a Trader Joes, their squiggly ramen noodles. However lo mein or even linguine can be use, just plan more time for cooking. You will need around 7 ounces uncooked noodles.
Make The Sauce:
First preheat your oven to 400℉ or 200℃ while also bringing a pot of water to boil.
In a bowl or liquid measuring cup, measure and add 1/4 cup low-sodium soy sauce, 3 tablespoons light brown sugar, 1 tablespoon each minced ginger and minced garlic, 2 tablespoon sambal oelek (add more or less to your spice preference) and 2 teaspoons toasted sesame oil. Whisk well to combine.
Make The Broccolini:
Line a rimmed baking sheet with foil and spray with avocado oil spray. Trim the thick ends of 2 bunches broccolini and arrange on the prepared pan. Spray with avocado oil and season with kosher salt and garlic powder. Personally, I eyeball the seasonings.
Roast on the middle rack of your preheated oven for 10 to 12 minutes or until tender.
NOTE: If using broccoli florets, it may take longer depending on their size.
Make The Dragon Noodle Recipe:
Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.
Stir-fry about 8 to 10 minutes or until fully cooked and browned.
Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.
Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Stir a couple of times as they cook to break up the noodles. Then pour the sauce into the pan with the pork and cashews.
Once you’ve poured in the sauce, stir until slightly thickened.
Drain and add in the noodles along with the roasted broccolini.
Toss well to combine.
Serve The Crispy Pork Dragon Noodles:
Divide among bowls and sprinkle with sliced green onion.
Simple, spicy and SO addictively delicious!
Enjoy! And if you give this Crispy Pork Dragon Noodles recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 2servings
Crispy Pork Dragon Noodles with Broccolini
Crispy Pork Dragon Noodles is a spicy noodle dish consisting of crispy ground pork, roasted broccolini and toasted cashews in a super simple, sweet and fiery chili-garlic sauce. Yields 2 to 4 servings depending on desired portion size.
Prep Time: 20 minutesmins
Cook Time: 15 minutesmins
Total Time: 35 minutesmins
FOR THE SAUCE:
1/4cuplow-sodium soy sauce, or low-sodium tamari if gluten free
3tablespoonslight brown sugar
1tablespoonminced fresh ginger
1tablespoonminced fresh garlic
2tablespoonssambal oelek, more or less to your spice preference
2teaspoonstoasted sesame oil
FOR THE BROCCOLINI:
2bunchesbroccolini, thick end trimmed and discarded (or composted)
avocado oil spray
garlic powder, to taste
2pincheskosher salt , or to taste
FOR THE DRAGON NOODLE RECIPE:
2teaspoonsavocado oil
1/2poundground pork
1/3cupcashews, measured first then chopped
7ouncesinstant ramen noodles, discarding the sauce/seasoning packet
4green onions, sliced
MAKE THE SAUCE:
Bring a pot of water to boil and preheat your oven to 400℉ or 200℃.In a bowl or liquid measuring cup, measure and add the low-sodium soy sauce, brown sugar, ginger and garlic, sambal oelek (more or less to taste) and toasted sesame oil. Whisk well to combine.
MAKE THE DRAGON NOODLE RECIPE:
Meanwhile heat avocado oil in a large 12 to 14-inch wok or chefs pan over medium-high heat. Once hot, add in the ground pork. Use a wooden spoon to break up the pork, and cook about 8 to 10 minutes or until fully cooked and is crispy and browned in spots.
Once cooked, add in the chopped cashews and toss, toasting the cashews for about 2 minutes or until fragrant.
Drop the ramen noodles into the boiling water – follow the package directions for cooking times. Usually its 2 to 3 minutes. Then pour the sauce into the pan with the pork and cashews. Stir until slightly thickened.
Drain and add in the noodles along with the roasted broccolini. to. the pork. and cashew mixture. Toss well to combine.
Divide among bowls and sprinkle with sliced green onion.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
These Buffalo Chicken Flatbread Pizzas are perfect for a quick and easy dinner or as a fun snack. Naan is spread with homemade buffalo sauce, topped with cooked chicken, shredded jack cheese and crumbled blue cheese cheese. Once baked, serve drizzled with more buffalo sauce, blue cheese dressing and a sprinkle of sliced green onions. Makes 2 in about 15 minutes.
I’m totally obsessed with Frank’s. Like really obsessed. I put it on just about everything.
For example, in the past month I’ve put it in or on my tacos, nachos, wings, popcorn, eggs and now my pizza. I even had a little anxiety issue while pouring the very last of the bottle in order to make this recipe. Clearly I need therapy. But the retail kind not the sit down in a chair and gush about how I’m sickly addicted to Frank’s Red Hot I am.
Because that would be crazy.
These buffalo chicken flatbread pizzas or naanzas (did I just invent something here?) are just another way to fuel my love for Frank’s. They’re simple, delicious and only take 15 minutes!
To Make These Buffalo Chicken Flatbread Pizzas You Will Need:
naan – Use regular, garlic or whole wheat (store-bought or homemade)
olive oil – Helps get the crust crisp and get nicely golden brown.
Start by making the buffalo sauce. It’s pretty easy to throw together and only calls for a few ingredients. My buffalo wing sauce is semi-homemade because in our house, using anything other than Frank’s would be illegal. If you have Frank’s on hand, you also probably have butter, garlic powder and cayenne.
Preheat your oven to 425℉ or 220℃.
Place the naan onto a metal, rimmed baking sheet and lightly brush the top side with olive oil.
Next add a couple of spoonfuls of the buffalo sauce onto each naan and spread out leaving a 1/2-inch edge.
You’ll most likely have left over sauce that you can save for pretty much anything that or just double the rest of the pizza ingredients (keeping the sauce recipe the same) to make more pizzas.
Then sprinkle each pizza with the 1-1/2 cups of shredded jack cheese and 1 cup of shredded cooked chicken.
Lastly, sprinkle with freshly crumbled blue cheese.
Next slide the pan onto the middle rack of your preheated oven. Bake for 10-12 minutes or until the cheese has melted and the crust is golden and crispy.
I wish you could smell this!
Before serving, drizzle each pizza with more buffalo sauce and blue cheese dressing.
Sprinkle with a little freshly ground black pepper and sliced green onions.
Use a pizza cutter to slice the buffalo chicken flatbread pizzas into thirds and serve! Dinner, a kick-butt app or afternoon snack, whatever the reason I have no doubt these naanzas will be devoured!
Enjoy! And if you give these Buffalo Chicken Flatbread Pizzas a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 2servings
Buffalo Chicken Flatbread Pizzas
These Buffalo Chicken Flatbread Pizzas are perfect for a quick and easy dinner or as a fun snack. Naan is spread with homemade buffalo sauce, topped with cooked chicken, shredded jack cheese and crumbled blue cheese cheese. Once baked, serve drizzled with more buffalo sauce, blue cheese dressing and a sprinkle of sliced green onions.Makes 2 in about 15 minutes.
Place the naan onto a metal, rimmed baking sheet and lightly brush or spray the flatbread lightly with olive oil.
Spread spoonfuls of the buffalo sauce onto the naan leaving a 1/2-inch edge. Then divide and top each with shredded cheese, cooked chicken, and sprinkle with the crumbled blue cheese.
Bake on the middle rack of your preheated oven and bake for 10 to 12 minutes or until the cheese has melted and the naan is golden brown.
Remove, let cool before slightly before drizzling a little more of the buffalo sauce and some blue cheese dressing. Sprinkle with freshly ground black pepper and sliced green onions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
These Baked Chipotle Chicken Wings are perfect for entertaining a crowd! They’re sweet. They’re spicy. They’re finger-licking good! Oven and Air Fryer Instructions are included. Do you love Chipotle peppers as much as I do? Try my Easy Honey Chipotle Grilled Shrimp and Easy Chipotle Steak Bites.
Chipotle Baked Chicken Wings Recipe – A Flavor Explosion for Your Taste Buds!
These Chipotle Chicken Wings are spicy, sweet, and CRISPY without deep-frying, which is a big plus. Everybody is happy—big flavor and texture without the guilt.
I’m telling you! These oven-baked Chipotle Chicken Wings are just as sticky and just as addictive as the deep-fried version.
The hot chipotle sauce bakes right into the meat, infusing it completely. The addition of Coca-Cola to the sauce creates a sweet, caramel flavor, perfectly offset by the spiciness of the chipotle chili peppers in adobo.
Yeap…finger-licking deliciousness!! Perfect for game day.
What To Love About This Recipe
Easy to Make: This recipe is straightforward and achievable for everyone.
No Frying Involved: Skip the mess and the excess oil. These wings are baked to perfection for a healthier alternative.
Super Flavorful: Brace yourself for an explosion of flavors! The chipotle glaze strikes the ideal balance between sweetness and spiciness, bringing these wings to a new level of deliciousness.
Crowd Pleasing: Whether it’s game day or a casual get-together, these wings are destined to be a hit with everyone.
Perfect for Game Day: Picture this – a platter of Chipotle Baked Chicken Wings, your favorite beverage, and the excitement of the game. Perfection!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Chicken Wings: The star of the show! Make sure the wings are thawed for even cooking and optimal flavor absorption.
Seasoning: I used cumin, smoked paprika, salt, black pepper, and baking powder. This magical blend enhances the wings with a smoky, spicy kick and ensures a crispy texture when baked.
Chipotle Glaze/Sauce: For the chipotle glaze/sauce, you will need a can of Coca-Cola, chipotle peppers in adobo sauce, onion powder, garlic powder, brown sugar, soy sauce, and cornstarch. The Coca-Cola adds a hint of sweetness, while chipotle peppers bring the heat. Brown sugar adds depth, and soy sauce contributes a savory note. Cornstarch thickens the glaze to perfection. Check out my Ultimate Guide to Cooking With Chipotle Peppers in Adobo Sauce.
My Secrets to make crispy chicken wings without frying
I have three secrets to make crispy chicken wings without frying:
First, pat the wings dry with paper towels. It’s important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crisper your wings will be!
Add a little baking powder to the seasoning mixture, which will help absorb moisture to the skin’s surface.
Bake the chicken wings over a cooling rack to ensure that the hot air is circulating and crisping up all the sides.
Process Overview: How to Make Baked Chipotle Chicken Wings
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Chicken Wings
Pat wings dry with paper towels. It’s important to dry them REALLY well! This step will help you to get rid of the extra moisture, the less moisture left in the skin, the more crispy your wings will be!
Step 2 – Season the Chicken Wings
Place chicken wings and seasonings in a large Ziploc bag and shake to coat it evenly. Then, Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray. Finally, place seasoned chicken over the wired rack and spray it with oil.
Step 3 – Bake
Bake for 30 minutes, turning once, or until cooked through and golden brown and crispy.Important Note: The total cook time will depend on the size of the wings but may take up to 1 hour.
Step 4 – Make the Chipotle Glaze
Place all the sauce ingredients in a medium saucepan over medium heat; mix to combine. Bring to a boil; reduce heat and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry, and cook until thickened. Set aside.
Step 5 – Glaze the Wings and Bake Again
When the chicken is done, baste both sides of the chicken generously with the wing sauce and bake for 10 -15 minutes.Garnish with cilantro, if desired, and serve with lime wedges on the side. Serve hot.
Recipe Tips
Perfect Crisp: Pat the wings dry before seasoning for an extra crispy texture.
Baste and Bake: Baste the wings generously with the chipotle glaze during baking for an irresistible glossy finish.
Swap Coca-Cola for cola alternatives or ginger beer.
For a Milder Kick, reduce the amount of chipotle peppers.
Sauce for Chicken Wings
Place these delectable wings on a platter, garnish with fresh cilantro or green onions, and watch them disappear. Serve with a side of cooling Ranch, Easy Avocado Sauce (Guasacaca), or blue cheese dip to balance the heat.
Storing and Freezing Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the wings in a freezer-safe bag, ensuring they’re well-sealed to preserve freshness.
How to Reheat Chicken Wings
Reheating baked chicken wings to maintain their crispiness and flavor is a simple process. Here’s a step-by-step guide:
1. Oven Method:
Preheat your oven to 350°F (180°C).
Place the baked chicken wings on a baking sheet, ensuring they are in a single layer.
Reheat in the preheated oven for about 10-15 minutes or until they reach the desired temperature.
If you want to retain or enhance crispiness, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.
2. Air Fryer Method:
The air fryer method is excellent for maintaining or even improving the crispiness of the wings.
Preheat your air fryer to 375°F (190°C).
Arrange the wings in a single layer in the air fryer basket.
Reheat for 5-8 minutes, shaking the basket halfway through to ensure even heating.
3. Microwave Method (not my favorite for maintaining crispiness):
Keep in mind that this method may result in softer wings compared to the oven or air fryer methods.
Place the wings on a microwave-safe plate.
Microwave on medium power in 30-second intervals, checking and flipping the wings after each interval until they are heated through.
Pro-Tips:
If you’re reheating a large batch of wings, consider doing it in smaller batches for more even heating.
Avoid using the microwave if you want to preserve the crispiness; it tends to make the skin soggy.
Air Fryer Chicken Wings
These delicious baked chicken wings can be made in an air fryer. However, my preferred cooking method is to bake in the oven because you can make all the chicken wings at once. In the air fryer, you have to work in batches.
Preheat the air fryer to 400º F (200º C).
Cook for 18-20 minutes, flipping halfway, until crispy, browned, and cooked through. You will need to do this in batches since the chicken wings must be arranged in a single layer for even cooking.
When all the batches are done, coat them with the sauce, return all the chicken to the air fryer, and cook them for 1 -2 minutes to heat through and caramelize.
Frequently Asked Questions
Can I use frozen chicken wings?
It’s best to thaw the wings for even cooking.
Can I make the glaze less spicy?
Absolutely! Adjust the number of chipotle peppers to suit your spice preference.
Do I sauce my wings before or after I bake them?
For the best results, it’s generally recommended to sauce your wings after baking them. Baking the wings first allows the skin to crisp up, giving you that desirable texture. If you sauce them before baking, the liquid in the sauce can interfere with the crisping process. Plus, when you sauce the wings after baking, the sauce adheres better to the cooked surface, providing a more even and flavorful coating.
Do you need to turn the wings over in the oven?
Yes, turning the wings over in the oven while baking is a good practice. Flipping the wings during cooking ensures that they cook evenly on all sides, leading to a more uniformly crispy exterior.
How do you know if the wings are fully cooked?
Ensuring that your chicken wings are fully cooked is crucial to avoid foodborne illnesses. The most accurate method is to use a meat thermometer. Insert the thermometer into the thickest part of the wing, avoiding contact with the bone. The wings are considered safe to eat when they reach an internal temperature of 165°F (74°C). Fully cooked chicken wings will have opaque meat. Cut into the thickest part of a wing, and if the juices run clear without any pinkness, the wings are likely done. Cooked chicken wings should have a golden-brown color on the outside. If the skin is still pale or the meat looks translucent, it’s an indication that they need more time in the oven.
Can I season the wings and leave them in the fridge overnight?
I do not recommend that! This won’t work for crispy wings. It makes the wings sweat too much to become crispy.
These Spicy and Sweet Baked Chipotle Chicken Wings are perfect for entertaining a crowd! They’re sweet. They’re spicy. They’re finger-licking good!
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Servings 8servings
Instructions
Oven:
Preheat oven to 425º F (220º C). Line a baking sheet with foil. Place a wired rack on top and spray it with oil.
Pat dry the chicken wings with a paper towel. It's important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crispier your wings will be!
Add the cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken wings and shake again to coat it evenly with the seasoning.
Place seasoned chicken over the wired rack and spray with oil.
Bake for 30 – 40 minutes, turning once, or until cooked throughand golden brown and crispy. Important Note: The total cook time will depend on the size of the wings but may take up to 1 hour.
When the chicken is cooked. Baste both sides of the chicken wings generously with the chipotle sauce and bake for 10 -15 minutes.
Garnish with cilantro, if using, and lime wedges. Serve hot.
Air Fryer:
Preheat the air fryer to 400º F (200º C). Spray the fry basket with cooking spray.
Pat dry the chicken wings with a paper towel. It's important to dry them REALLY well! This step will help you get rid of the extra moisture; the less moisture left in the skin, the crispier your wings will be!
Add the cumin, salt, paprika, black pepper, and baking powder in a gallon-sized bag. Shake the bag to combine. Add chicken wings and shake again to coat it evenly with the seasoning.
Arrange wings in an even layer, skin side up. Spray the top of the wings with cooking spray and air fry for 18-20 minutes, flipping halfway, until crispy, browned, and cooked through. Total cook time will depend on the size of the wings and air fryer but may take up to 25 minutes. You will need to do this in batches since the chicken wings must be arranged in a single layer for evenly cooked.
When all the batches are done, remove from air fryer allow to rest for 5 minutes before tossing in chipotle sauce.
Make the Chipotle Sauce:
Place a medium saucepan, over medium heat, add the Coca-Cola, puréed chipotles, onion powder, garlic powder, brown sugar, and soy sauce; mix to combine. Bring to a boil; reduce heat to low and simmer until reduced by half, about 15 minutes. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.
IMPORTANT: Chicken wings must be thawed.Baking Powder: use aluminum-free. Do NOT use Baking Soda!Chipotle Peppers: You can use a small food processor to puree the chipotle peppers.Storing and Freezing Instructions: Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the wings in a freezer-safe bag, ensuring they’re well-sealed to preserve freshness.How to Reheat Chicken Wings:Reheating baked chicken wings to maintain their crispiness and flavor is simple. Here’s a step-by-step guide:
Oven Method:
Preheat your oven to 350°F (180°C).
Place the baked chicken wings on a baking sheet, ensuring they are in a single layer.
Reheat in the preheated oven for about 10-15 minutes or until they reach the desired temperature.
If you want to retain or enhance crispiness, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.
Air Fryer Method:
The air fryer method is excellent for maintaining or even improving the crispiness of the wings.
Preheat your air fryer to 375°F (190°C).
Arrange the wings in a single layer in the air fryer basket.
Reheat for 5-8 minutes, shaking the basket halfway through to ensure even heating.
Microwave Method (not my favorite for maintaining crispiness):
Keep in mind that this method may result in softer wings compared to the oven or air fryer methods.
Place the wings on a microwave-safe plate.
Microwave on medium power in 30-second intervals, checking and flipping the wings after each interval until they are heated through.
Recipe Tips
Perfect Crisp: Pat the wings dry before seasoning for an extra crispy texture.
Baste and Bake: Baste the wings generously with the chipotle glaze during baking for an irresistible glossy finish.
Swap Coca-Cola for cola alternatives or ginger beer.
For a Milder Kick, reduce the amount of chipotle peppers.
★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
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Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.
Looking for something easy to make for dinner?
Or maybe you want something spicy and delicious to serve at your football get together. Either way, the answer is these spicy jalapeño sloppy joes! Toasted buns topped with a sweet and spicy sloppy Joe beef mixture, topped with cheese, jalapeños and crispy fried onions.
Floor to ceiling flavor with delicious heat and it can be on your table in well under an hour. <– my kind of recipe.
To Make These Spicy Sloppy Joes You Will Need:
yellow onion – Adds a subtle sweet onion flavor.
jalapeño – Adds delicious spicy flavor.
garlic – Adds distinct punchy flavor.
lean ground beef – I like to use 90/10 but use your favorite!
ketchup – Is the base of the sloppy joes sauce. Use homemade or store-bought.
water – This is added to thin the sauce a tad.
vinegar – Gives the sauce the tangy zip.
mustard – Lends distinct flavor.
Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
sugar – Adds a touch of sweetness and helps balance flavors and acidity.
paprika – Lends subtle color and flavor.
cayenne – Gives the sauce added kick and flavor.
kosher salt – Enhances the flavors in this recipe.
black pepper – This will add some subtle bite and flavor.
for serving:
hamburger buns – We like toasted brioche buns.
muenster cheese slices – the perfect melty cheese. You will need 8 slices.
extra jalapeños – Either sliced or chopped.
crispy onions – Adds onion flavor and crunchy texture.
potato chips – Serve as a side.
pickles – Serve as a side.
Make the Sauce:
Start by heating 1 teaspoon of olive oil in a dutch oven over medium to medium-low heat. Add in 1 cup diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat) and 2 minced cloves of garlic with a pinch of kosher salt.
Stir and cook 5 to 8 minutes or until the onions and jalapeños are soft.
To that, add in 2 pounds lean ground beef. Using a wooden spoon, break it up into crumbles and cook until no longer pink. Drain and discard fat.
Once the beef is browned, add in 1-3/4 cup ketchup, 1/2 cup water, 1-1/2 tablespoons white (distilled) vinegar, 1 tablespoon yellow mustard, and a couple splashes Worcestershire sauce. Then measure and add in 2 tablespoons sugar, 3/4 teaspoon both kosher salt and cayenne pepper, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper.
Stir, cover and simmer on low for 30 minutes, stirring occasionally.
Build the Sloppy Joes:
Toast your hamburger buns, top with a few spoonfuls of the spicy sloppy joe mixture. Top with a slice of muenster cheese and slide underneath your broiler for 30 to 45 seconds. It doesn’t take long for the cheese to melt.
Lastly, top with a few more spoonfuls of the meat mixture (they’re called sloppy for a reason!), sliced jalapeño and crispy fried onions.
SO. DANG. GOOD.
These sandwiches, without the extra jalapeño on top, are the perfect level of spice and not too hot. But the extra jalapeño gives these sloppies fresh flavor and crunch, they also amp up the heat for those who like things extra spicy.
Whether served on Halloween or at your game day party, these spicy jalapeño sloppy joes will be a huge hit!
Enjoy! And if you give this Spicy Jalapeño Sloppy Joe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Spicy Jalapeño Sloppy Joes
Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
olive oil, or avocado oil
1cupyellow onion, diced
1large jalapeño, diced (seeded and ribs removed for less heat)
2jalapeños, sliced or chopped, for serving (optional)
crispy fried onions, for serving
Heat a teaspoon of olive oil in a dutch oven over medium to medium-low. Add in the diced onions, jalapeños and garlic with a small pinch of salt. Stir and cook 5 to 8 minutes or until softened.
Add in the ground beef, use a wooden spoon to break it up into small crumbles and cook until no longer pink. Drain and discard fat, if any.
Next add in ketchup, water, vinegar, mustard and worchestershire sauce. Then measure and add in the sugar, salt, cayenne, paprika abd black pepper.
Stir, cover and simmer for 30 minutes, stirring occasionally.
Move your oven rack to the highest position and preheat your broiler to high.
Meanwhile toast hamburger buns or rolls and place on a rimmed, metal baking sheet.
Top with a few spoonfuls of the meat mixture and top with slices of muenster cheese. Slip under the broiler for 30 to 45 seconds or until melted.
Top with a spoonful more of the meat mixture, then add slices of jalapeño and crispy fried onions. Replace the top bun and serve.
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