Veronica is a Detroit-born food and travel blogger who moved to Paris after her studies at Michigan State. She is currently living in London while traveling (and eating) her way around Europe. For more 100% homemade recipes, follow her culinary adventures over on her blog.
- 2 lbs of chicken wings
- 2 cups barbecue sauce
- ¼ cup water
- Cilantro (optional, for garnish)
- Mix together the barbecue sauce and water.
- Place the chicken wings into the crockpot, then pour the barbecue sauce mixture over them.
- Cook on low for 3-4 hours.
- For crispy wings with a thicker sauce, place them on a wax paper lined baking sheet.
- Add cilantro for garnish, served with ranch dipping sauce.
Bacon-Wrapped Barbecue Chicken
- 2 chicken thighs (boneless & skinless)
- 12 strips of bacon
- 1 cup barbecue sauce
- 2 teaspoons chives, chopped (optional)
- Preheat your oven to °400.
- Cut each chicken thigh into six pieces.
- Wrap each piece of chicken with one strip of bacon; use a toothpick to secure it in.
- Set aside ½ cup of the BBQ sauce to dip your cooked chicken bites in.
- Use the other ½ cup to brush a spoonful of barbecue sauce onto each piece.
- Place each piece of chicken onto a baking sheet and bake for 20 minutes, or until cooked through.
- Serve immediately, topped with chives and the remaining BBQ sauce on the side.
Grilled Chicken Skewers
- 4 medium-sized boneless & skinless chicken thighs
- 2 tablespoons olive oil
- Juice from 1 lime
- 1 teaspoon smoked paprika
- ¼ cup of peanut sauce (optional)
- Sesame seeds (optional)
- Green onions (optional)
- Cut the chicken into two inch pieces.
- Marinate the chicken in the olive oil, lime juice and smoked paprika for at least 30 minutes
- Place 5-6 pieces of chicken on each skewer
- Grill for about five minutes on high heat or until cooked through (or for about 8-10 minutes if you’re using a stovetop grill pan.)
- Place them on a piece of paper towel to remove any excess oils
- Serve garnished with green onions, sesame seeds and a bit of lime juice drizzled on.
Related: Best Chicken Wings In Detroit
Homemade Pizza Rolls
- 20 Wonton wrappers
- 2 cups marinara sauce
- 1 cup vegetable oil
- 1/4 cup fresh basil (garnish)
- 1 cup Italian sausage (cooked, and minced)
- ¼ cup black olives (finely chopped)
- ¼ green peppers (finely chopped)
- 1 cup mozzarella (shredded)
- Combine all of the ingredients for the filling in a bowl; set aside.
- Place the wonton wrappers on a baking sheet lined with parchment paper, then layer on about a teaspoon of marinara sauce and ½ teaspoon of the filling onto each wrapper.
- Wet the edges of the wrappers with a bit of water, and carefully close them by folding one edge completely over the other, then pressing a fork onto the borders to seal each edge.
- Heat the vegetable oil in a medium saucepan or pot, then add the wonton rolls in batches (don’t over-crowd them!) and fry until golden brown.
- Strain them and remove any excess oil, and allow to cool for a few minutes before serving.
- Garnish with fresh basil as desired.
- 1/2 cup of popcorn kernels
- 2 tablespoons vegetable oil
- 1/2 cup caramel cream sauce
- 1 teaspoon sea salt
You’ll also need: a large nonstick pot or pan with a tight-fitting lid
- Pour your popcorn kernels and oil into a large bowl and mix until the kernels are nice and coated in the oil.
- Transfer the kernels to your pan or pot, and then heat on medium-low until you hear the kernels start to pop.
- Once the popping begins, wait until the pops are less-frequent (about less than 1 pop every 3-4 seconds).
- Now that your popcorn is popped, add it back into the large mixing bowl and slowly pour the caramel in until the kernels are nice and evenly coated.
- Sprinkle with sea salt before serving.
Related: Best Pizza In Detroit