Sesame Honey Garlic Chicken Wings with "Greek" Salad and Stove Cooked Rice

This super simple recipe isn't very healthy, but it's super yummy!

Sesame Honey Garlic Chicken Wings

Ingredients: 

2/3 cup Corn Starch mixed with Water

1 cup Brown Sugar

1/2 cup Soy Sauce

2 tsp Chopped Garlic

30 Frozen, Plain Chicken Wings

Flour

Canola Oil

Sesame Seeds

Preheat oven to 350 and cover a deep baking pan in tin foil. Heat some canola oil in a pan or skillet on medium/high heat. Put some flour in a bowl and coat the frozen wings in it. Then once the oil in the skillet is heated, place the wings in and cover the skillet. Fry the wings until all sides are golden brown. In a bowl mix together brown sugar, soy sauce and garlic. Heat this mixture in a saucepan on medium heat, stirring regularly. Add in the corn starch and water mixture after a minute or two to thicken it. Keep stirring this until it is really thick. Put the fried wings in the baking pan. Put a small amount of sauce on each wing and spread across one side of the chicken. You don't need lots of sauce because it will spread in the oven and cover the wings fully. Put tin foil over the baking pan and bake for 30 minutes, so the inside of the wings can cook. Take the wings out of the oven and sprinkle with sesame seeds. There you go! Enjoy!

"Greek" Salad

I really don't like greek salad because I'm not a fan of tomatoes and cucumbers, but you can't just eat olives and feta, so I put some veggies into this and made my own "Greek" salad.

Ingredients:

Spring Mix (salad mix)

Black Olives, sliced

Purple Onion, chopped

Feta Cheese, crumbled

Renee's Mediterranean Greek Dressing

You can add in cucumbers and tomatoes of course.

This recipe is hard to give amounts of each ingredient because everyone likes different amounts. Basically, just eyeball the ingredients to make it how you'd like it.

Stove Cooked Rice

Ingredients:

3 tbsp Olive Oil

2 tsp Garlic

1/2 cup Sweet Onion

1/2 cup Purple Onion

1 1/2 cup White Rice

3 cups Water

3 tbsp Chicken Bouillon

3/4 cup Peas

Put the olive oil in a pan on medium heat and add in your onions, garlic and rice and saute them for about 5 minutes. Then add in your water and chicken bouillon, turn heat down to low and cover the pan (this will take about 15-20 minutes to cook). Defrost your peas about 3/4 of the way. Once the rice is mostly cooked, add in the peas. Continue cooking the rice until done (rice will be soft and all water absorbed).