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Honey Sriracha Wings

1/3 cup sriracha
¼ cup honey
1 Tbsp. Halladay's Garlic Chive Seasoning
2 ½ to 3 lbs. chicken wings or drums

Preheat oven to 350°F. Whisk together sriracha, honey and seasoning. In a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Toss with sauce to coat. Return to oven and bake another 5 minutes to thicken sauce.

SIMILAR RECIPES
Cheddar Ale Wings

Cheddar Ale Wings

2 ½ to 3 lbs. chicken wings or drums
2 Tbsp. onions, finely diced
8 Tbsp. butter
4 Tbsp. maple syrup or honey
2 Tbsp. cider vinegar
2 Tbsp. Halladay's Cheddar Ale Seasoning

Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté onions in butter until soft. Add syrup and vinegar and cook on high heat until thickened, about 2 minutes; whisk in seasoning. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Maple Chipotle Wings

Maple Chipotle Wings

2 ½ to 3 lbs. chicken wings or drums
2 cloves garlic, minced
1 Tbsp. butter
½ cup maple syrup
¼ cup cider vinegar
1 Tbsp. Halladay's Garlic Chipotle Seasoning
1 tsp. cornstarch, mixed with 1 Tbsp. cold water

Preheat oven to 400°F. On a large baking pan, arrange chicken in a single layer. Bake until chicken is golden-brown, about 30-40 minutes. Meanwhile, sauté garlic in butter until softened. Add remaining ingredients and cook on high heat until thickened, about 2 minutes. Remove chicken from oven and toss with sauce to coat. Return to oven and bake another 5 minutes.

Garlic Chive Mashed Potatoes

Garlic Chive Mashed Potatoes

3 lbs. potatoes, peeled and cubed
4 Tbsp. butter, or to taste
½ cup milk
2 to 3 Tbsp. Halladay's Garlic Chive Seasoning
¼ cup sour cream

Boil potatoes until tender. Meanwhile, heat butter, milk and seasoning in small saucepan (or microwave) until well blended. Drain potatoes and return to pan. Add butter mixture, slowly, while mashing potatoes, until light and fluffy.

Parsnip Potato Mash with Garlic Chive Browned Butter

1 lb. Yukon Gold potatoes, peeled and diced
2 medium parsnips, peeled and chopped
6 Tbsp. butter
3 to 4 Tbsp. milk
½ tsp. salt
1 Tbsp. Halladay's Garlic Chive Seasoning
½ cup hazelnuts or walnuts, chopped
Milk

Cook potatoes in a medium pot of boiling water for 5 minutes. Add parsnips and cook for 15 more minutes or until fork tender. Drain well and add 2 tablespoons of butter. Melt remaining butter until slightly browned. Stir in seasoning and nuts; pour over potatoes and mash. Thin with milk to desired consistency.