Recipes and  Original Food Photography Images courtesy of FoodNetwork.com5 ingredient fall recipes

 

There is just something about Fall that brings out cravings for comfort foods, isn’t there? The minute the leaves start changing the crockpot starts heating in my house. Stews, casseroles, soups and roasts become standard fare over the burgers and steaks we grilled all summer long. Sometimes though, I’m looking for something that is just as hearty and comforting but quick and easy with only a few ingredients. These 5 ingredient fall recipes fit the bill perfectly! 

Cranberry Glazed Sticky Chicken Wings

[ezcol_1third]Cranberry Glazed Sticky Chicken WingsIngredients
2 pounds chicken wings
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
8 ounces frozen cranberries, thawed
1/2 cup Asian sweet chile sauce, such as Mae Ploy
3 scallions, chopped (save the greens from 1 scallion for garnish)
[/ezcol_1third] [ezcol_2third_end]Directions
Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.

Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.

Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.

Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it’s done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.

Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.[/ezcol_2third_end]

Roasted Celery Root With Cumin and Parsley

Roasted Celery Root With Cumin and Parsley

Easy Pan-Roasted Chicken and Shallots

Easy Pan-Roasted Chicken and Shallots

 What are some of your favorite fall recipes? Do you have your own 5 ingredient fall recipes to share? Feel free to leave a comment with the link! 

By Erica Buteau

Change Agent. Daydream Believer. Maker. Creative. Likes love, peace and Jeeping. Dislikes winter, paper cuts and war. She/Her/Hers.

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