Food Recipes
Renegade Lemonade Thai Sticky Chicken Wings
Ingredients
- 3-4 lbs chicken wings
- 3/4 cup Thai sweet chili sauce
- 4 tablespoons brown sugar
- 1/4 cup soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons fish sauce
- 1 cup Renegade Lemonade
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
Directions
- Mix together marinade
- Reserve one cup of marinade
- Put chicken wings in large bowl and toss with marinade
- Leave for one hour
- Cook in air fryer 400 degrees for 15 minutes on each side
- While wings are cooking reduce reserved marinade by half on stove top in a sauce pan
- When wings are cooked toss with reduced marinade, chili flakes, salt, fresh cilantro and green onions
To serve (recommendation)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced to serve
- Red chili flakes
- Generous pinch of salt
ENJOY!
Steamed Mussels
This recipe is a true crowd pleaser with Renegade Lemonade. Try substituting basil, oregano, rosemary or mint instead of tarragon for a nice twist on this wonderful dish.
Ingredients
- Two tablespoons of olive oil plus more for the grilled bread
- Two shallots, chopped coarsely
- Salt and pepper to taste
- Two to three pounds of fresh mussels, scrubbed
- Two cups of Renegade Lemonade lemon wine
- One lemon
- Two tablespoons of butter
- Two tablespoons of chopped, fresh tarragon leaves
- One baguette, cut into diagonal slices
- High large saucepan to medium-high
- Add olive oil and sauté shallots for two minutes
- Add Renegade Lemonade wine and scrap any bits off the pan bottom
- Add mussels
Directions
- Cover the pot and cook until all have opened, about 6-8 minutes
- Remove mussels from pan and place in a large bowl
- Bring cooking liquid to a boil and stir in butter, salt, pepper and tarragon
- Add mixture to mussels
- Squeeze lemon
- Serve immediately with grilled bread (recipe below)
Enjoy!