Disney’s ‘Ohana Coriander Wings

I know, I know…more wings…

But these are baked. And they have coriander, my favorite spice. And they are sticky.  I love sticky, crispy, spicy wings so much better then drippy sauce wings.  I’d say they are healthy, but really they are just baked, healthier at least.

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We had these wings last year when we stayed at Disney’s Polynesian Resort for the Food Blogger Conference.  They were one of the many highlights of the weekend.  I was reminded of their finger licking perfection when I came across the recipe in the Cast Member Magazine called Walt Disney World Eyes and Ears. 

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So in case you need another wing recipe- give this recipe a try, it is the official recipe from WDW, owned by them in fact!  These wings look on the dark side, its the sugar in that turns them, no burnt flavor 🙂

For the Wings:

  • 1 tablespoon kosher salt
  • 1 tablespoon ground paprika
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoon canola oil
  • 4 pounds chicken wings or drummettes

For the Coriander Sauce

  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon fresh lime juice
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground ginger

 Procedure: 

For Wings:

  1. Preheat oven to 500 F.  Line a baking sheet with 1-inch sides with foil.
  2. Combine all ingredients except chicken in a large glass bowl.  Add chicken and toss to coat well.
  3. Spread the seasoned wings on the baking sheet and roast them until browned, about 35 minutes.
  4. To serve, toss with wing sauce.

 For Coriander Sauce:

  1. While the wings are baking, combine the ingredients in a small saucepan over medium-high heat.
  2. Bring to a boil, stirring occasionally until liquid reduces to a syrup, about 5 minutes.
  3. Remove from heat and keep warm.

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I’d like to blame Sir Wes for this repetitive wing recipe chapter I seem to be working on, but I have to take some ownership in it. Wings are good. Simple.  They were balanced perfectly with a Back Forty Naked Pig Pale Ale…if your wondering!

WDW Epcot Food and Wine Festival 2011 and a BAMA Hat!

Last weekend was a good one, yes sir!  Food and wine and a Crimson Tide victory!  I would also note that I was thankful to have been touring around the countries of Epcot, as it prevented me from seeing the Steelers game. Blah!

Caribbean Islands- Jerk spiced Chicken Drumstick with Mango Salsa and Frozen Rock Coconut Mojito

The weather was beautiful and the crowds fortunately were not to bad being that it was the first weekend of Epcot’s F&W Festival.  If you ever get the chance to go, I recommend it highly; it’s just a great day outdoors, with tons of great food and plenty of beverage choices.  You can read more about it here.

Starting our around the world tour at WDW Epcot Food and Wine Festival!Beer in hand and we are ready to go!

"Yes, I am quite brave to be wearing this Paul Bear Bryant hat the day after Alabama rolled Florida!"

"Well, sure you can call me Lady Carroll! And I like your hat as well!"

 

Hawaii- Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise and Tuna Poke with Seaweed Salad and Lotus Root Chips

Just a fun shot of the "Golf Ball"!

There are guest Chefs from around the world and Chefs from Walt Disney World that participate in the Food and Wine Festival.  The creativity and planning starts very early in the year, all of these details you can see as you are walking around the World Showcase.

We really loved the new utensil dispensers!

South Africa- Bunny Chow

 

Hops and Barley- Pumpkin Mousse with Ocean Spray Craisins and Orange Sauce

Sir Wes is working on his skillz!

France- Coq au Vin sur gratin de macaroni and Crème Brulée au Chocolate au Lait

Poland-Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream

Yes, a good time was had by all! Fat and Happy!

Yes, a good time for sure!

Veggie U Food and Wine Celebration, with Sweets by Maggie!

My girl Maggie came down to Florida a few weeks ago for a visit and over a few glasses of our beloved sangria, she told me about her upcoming event at The Chef’s Garden.  Wow!!! I was excited to hear that she would be participating in The Veggie U Food and Wine Celebration, an event I have been hearing about for many years.  The event is put together to combat childhood obesity, with chefs, wine vendors, and food & beverage companies all participating to make the magic happen.  There are wine seminars, chef demos, book signings and of course, lots of tasting!!  By the end of the pitcher of sangria, she had me convinced, I must travel to Ohio and help the Sweets by Maggie team!

The event kicked off with a welcome reception for all the participants and their teams!  The scenery was lovely; the wine was flowing and the buffet was plentiful.  The host of the event, the staff of Veggie U, The Chef’s Garden and the Culinary Vegetable Institute welcomed us graciously.  It was a perfect summer evening to meet many new friends and reconnect with old ones!

The Culinary Vegetable Institute, also known as CVI

Welcome to Ohio Chef Brian!! Maggie and Brian worked together years ago at WDW. I guess it IS a Small world after all ;-/

Birds eye view of the dining room at the CVI. The chefs were finishing up their prep for the evening before joining the welcome reception.

Chef's finish your mise en place!!

The Grand Tasting Tent- this is where the action would take place! Vendors, chefs, sponsors will thrill guests with their bounty from The Chef's Garden!

Our favorite sales person, Michele!

We were home from the welcoming party by 12:30 AM, grabbed a quick nap before heading to Maggie’s shop at 3:00 AM.  (My friends at work thought I was taking a vacation, hahaha).  We made up batters, beat buttercream, baked cupcakes, packed all the equipment and shoved it in the car by 1:00 pm.  And we were off to the races!

The Subaru was loaded! But it all fit! And that is the lovely Cheryl, who rocked all weekend long with us! Attention Wrigley, you have a new Life Saver flavor!

The Culinary Vegetable Institute, I ran by those chairs all evening long....tempting!

The Reefer Truck- It was refreshing to run and get supplies from the truck, despite the distance, as it gave me break from the heat!

Port Wine Brownies by Sweets By Maggie- We prepped in the reefer truck and were able to keep the desserts from spoiling....mostly... I ate the other ones! 🙂

Wine Seminar Tent - This was great because we were very close to it, while I was busy being a Cake Ball Ninja, I listened closely to the Master Sommelier Serafin Alvarado!

The gardens around the property were gorgeous! I love that you can see people hustling in back before we get started!

Such a beautiful setting to work in!

The Sweets by Maggie table! Getting close to opening, JUST a few friends to feed! 🙂

The tent before the action started.

Tart Cherry Cupcake with Grand Marnier Buttercream; and Lemon Lavender Cupcake with Local Honey Buttercream! They were fabulous!

Port Wine Brownies. I gotta say, the reduction was beautiful -hollllaaaaa!

Cake Balls! There were teams developing amongst the guests, arguing which one was better. (It was a tough decision, but I finally sided with Team White Cake Ball)

Sea Turtle Cake Balls, caramel, pecans, chocolate, sea salt, a few other things and of course, love! Just make sure you don't call them Sea Turtle Balls- I got a few looks when I quickly spieled the desserts.

Salted Caramel Cake Balls! These are soooo good, unfortunately I didn't have any to bring home to my friends in Florida! Hoping Sweets by Maggie starts shipping soon!

That's me- Cake Ball Ninja

Pipe Away Maggie!

I did manage to slip away before the event got going, taking a tour of all the chefs and what they were serving.  The caliber of creativity and culinary responsibility (local, sustainable, fresh, ect…) was extreme!  So many dishes I could not wait to try!

Jeni's Splendid Ice Cream, by far the best thing I learned about on my trip north. (Excluding everything I learned at the Sweets by Maggie Shop)

Flavors from Jeni's treasure chest!

Jeni's Sweet Corn and Black Raspberries Ice Cream. This will be in my freezer by the weekend. It was A-maZing!

Rockmill Brewery- I can't say enough about this brewer, every brew I tasted was...sooooo good.

Our new and old friends! Brian from Gary's Seafood, Chef Brian and Chef Garrett. We knew there was a great chef next to us, but was delighted when Garrett shared his beverages with us too!

Whoop, Whoop!!!  The event was amazing, the Sweets by Maggie table had guests raving….A complete SUCCESS!!! And like after any huge event, it is time to join in the party!

Welcome to The After Party!

The After Party! Good times were had by all!!

 

Steelite International was a sponsor of the Chef competition. The award was a trip to Alinea!! #Awesome! Congrats @Jonathon Sawyer!!!

The After Party! The winning chefs were announced, the volunteers, chefs, participants gathered as a team, broke bread, drank wine and relaxed!

By the end of the evening, with the bustle winding down, I was able to look around and soak in the atmosphere, the friendly faces, all the talent and passion in one beautiful field.  Knowing that all the effort that went into the event was going to fight the rising epidemic of childhood obesity was “icing” on top!

To learn more about Sweets by Maggie, take a look at the http://www.sweetsbymaggie.com website or “Like” them on the Sweets By Maggie Facebook Page.