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Maple Chipotle Wings

2 1/2 to 3 lbs. chicken wings or drums

2 cloves garlic, minced

1 Tbsp. butter

1/2 cup maple syrup

1/4 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, saute 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.

SIMILAR RECIPES
Cheddar Ale Wings

Cheddar Ale Wings

2 1/2 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, saute 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-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Honey Sriracha Wings

Honey Sriracha Wings

1/3 cup sriracha

1/4 cup honey

1 Tbsp. Halladay's Garlic Chive Seasoning

2 1/2 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.