Type what you have

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• chicken wing
• salad dressing
• butter
• hot pepper sauce

Instructions

1. 1 To prepare the wings: Combine chicken wings, soy sauce, and Italian dressing in a large resealable plastic bag; coat chicken wings with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 To make the spicy sauce: Melt butter in a small saucepan over low heat; stir in hot pepper sauce and soy sauce until combined. Remove from heat and set aside.
4. 4 Remove chicken wings from marinade and pat dry; discard any remaining marinade.
5. 5 Cook on the preheated grill, turning occasionally, until chicken is golden brown and no longer pink inside, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Place grilled wings in a large bowl. Pour prepared spicy butter sauce over wings; toss until well-coated.

By PartyFil-Grillmaster

Ingredients

• ✓ soy sauce
• brown sugar
• mustard
• chicken wing

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar, mustard, and soy sauce together in a bowl. Transfer 1/4 cup to a small bowl for basting; cover and refrigerate until needed.
3. 3 Pour remaining marinade into a resealable bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours, or overnight.
4. 4 When ready to cook, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Remove wings from the marinade, shake off any excess, and transfer them to the prepared baking sheet. Discard the remaining marinade.
5. 5 Bake in the preheated oven for 30 minutes. Baste wings with reserved marinade, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, about 30 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
6. 6 Serve and enjoy!

By Rebecca O- hingham, MA

Ingredients

• ✓ soy sauce
• mayonnaise
• white vinegar
• water
• onion

Instructions

1. 1 Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion.
2. 2 Cover with plastic wrap and refrigerate until cold.

By COOKINGHABIT

Ingredients

• ✓ soy sauce
• brown sugar
• teriyaki sauce
• honey hickory barbeque sauce
• black food coloring
• chicken wing

Instructions

1. 1 Whisk brown sugar, soy sauce, teriyaki sauce, and barbecue sauce together in a large glass bowl until sugar is dissolved. Add black food coloring in small amounts, stirring until you get the desired color.
2. 2 Pierce wings liberally with a fork; add to sauce. Cover the bowl with plastic wrap; marinate in the refrigerator, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Transfer chicken and marinade to a large baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By gopintos

Ingredients

• ✓ soy sauce
• zucchini
• white sugar
• garlic
• oregano
• mayonnaise

Instructions

1. 1 Place zucchini into a saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 5 minutes. Drain.
2. 2 Transfer zucchini to a food processor or blender; process until smooth. Add sugar, soy sauce, garlic, and oregano; process until blended.
3. 3 Transfer the puréed mixture to a serving bowl and stir in the mayonnaise. Chill for at least 1 hour before serving.

By BETTYBILLINGS

Ingredients

• ✓ soy sauce
• water chestnut
• garlic powder
• bacon
• pineapple chunk
• toothpick
• brown sugar

Instructions

1. 1 Combine water chestnuts, soy sauce, and garlic powder in a small bowl; toss to coat. Marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. 3 Drain water chestnuts; discard soy sauce mixture. Place 1 pineapple chunk in center of each bacon half; place 1 water chestnut on top. Fold ends of bacon over pineapple chunk and water chestnut; secure with a toothpick. Repeat with remaining pineapple, bacon, and water chestnuts. Gently toss bacon-wrapped pineapple and water chestnuts in brown sugar in a bowl; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 25 minutes; flip and continue baking until bacon is cooked to your desired degree of doneness, 15 to 35 minutes more. Transfer to a paper-towel-lined plate to drain briefly. Serve hot.

By Niki H

Ingredients

• ✓ soy sauce
• chicken wing
• hot sauce
• cola-flavored carbonated beverage
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat a grill to medium heat.
2. 2 Mix hot sauce, cola, cayenne pepper, black pepper and soy sauce together in a large pot; add wings to the sauce. Place the pot on one side of the preheated grill; bring to a simmer.
3. 3 Use tongs to transfer wings out of sauce and place on the preheated grill; cook until lightly charred on both sides, about 8 to 10 minutes, then return wings to the sauce to continue cooking. Repeat this process until chicken is cooked and pulls easily off of the bone, and the sauce is hot and thickened, about 50 minutes. You can serve them as sloppy-style wings, or serve right off the grill for dryer wings.

By MATTD73

Ingredients

• ✓ soy sauce
• water chestnut
• bacon
• toothpick
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Soak water chestnuts in a medium bowl with soy sauce for at least 3 hours; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange in a shallow baking dish.
4. 4 Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
5. 5 Meanwhile, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until sauce is smooth.
6. 6 Serve bacon-wrapped water chestnuts with sauce.

By Kevin Bennett

Ingredients

• ✓ soy sauce
• butter
• white vinegar
• brown sugar
• garlic
• black pepper
• red pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat.
2. 2 Combine soy sauce, vinegar, brown sugar, garlic, black pepper, and pepper flakes in a bowl; stir into butter. Bring to a boil, then remove from the heat.

By Erin Downey

Ingredients

• ✓ soy sauce
• oil
• cream cheese
• imitation crabmeat
• water chestnut
• green onion
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers.
4. 4 Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

By Gina

Ingredients

• ✓ soy sauce
• onion
• honey
• brown sugar
• butter
• mustard powder
• garlic
• chicken wing

Instructions

1. 1 Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
2. 2 Arrange wings in an even layer in a shallow baking dish; pour sauce over wings and toss to coat. Cover dish with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until wings no longer pink at the bone and juices run clear, turning occasionally, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By malcriada

Ingredients

• ✓ soy sauce
• chicken
• cheddar cheese
• monterey jack cheese
• jalapeno cream cheese
• cooking spray
• wonton wrapper
• salsa

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
3. 3 Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
4. 4 Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
5. 5 Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
6. 6 Serve warm with salsa or soy sauce.

By Lela

Ingredients

• ✓ soy sauce
• ground beef
• water chestnut
• brown sugar
• onion powder
• garlic powder
• apricot preserves
• jam
• apple cider vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

Ingredients

• ✓ soy sauce
• bacon
• butter
• brown sugar
• red wine vinegar
• garlic
• salt
• avocado

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
2. 2 Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
3. 3 Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

By jessielee1389

Ingredients

• ✓ soy sauce
• firm tofu
• whole-wheat bread crumb
• onion powder
• garlic powder
• thyme
• olive oil cooking spray
• dijon mustard
• maple syrup
• canola oil

Instructions

1. 1 Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
2. 2 Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
3. 3 Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
4. 4 For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

By isachandra

Ingredients

• ✓ soy sauce
• short-grain white rice
• water
• rice vinegar
• white sugar
• oyster sauce
• luncheon meat
• vegetable oil
• sushi nori
• seaweed

Instructions

1. 1 Gather all ingredients.
2. 2 Soak uncooked rice in water to cover for 4 hours; drain and rinse.
3. 3 Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Remove pan from heat and stir in rice vinegar. Set aside to cool.
5. 5 Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved.
6. 6 Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
7. 7 Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.
8. 8 Cut nori sheets in half and lay on a flat work surface.
9. 9 Place a rice press in the center of a sheet, and press rice tightly inside.
10. 10 Top with a slice of luncheon meat, and remove press.
11. 11 Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)
12. 12 Serve musubi warm or chilled.

By Rashad Maiden

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• water
• white sugar
• tapioca flour
• mirin
• tater drum
• vegetable oil
• cabbage
• squid
• fish flakes
• mayonnaise
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness

Ingredients

• ✓ soy sauce
• jalapeno pepper
• lime
• garlic
• cilantro
• coconut
• olive oil
• shrimp
• bamboo skewer

Instructions

1. 1 Combine jalapeños, lime zest, lime juice, and garlic in a blender. Add cilantro, coconut, oil, and soy sauce; blend until smooth.
2. 2 Place shrimp in a large glass or ceramic bowl. Pour in marinade and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and gently shake off excess. Discard remaining marinade.
5. 5 Thread shrimp onto skewers, piercing each shrimp near the head and tail.
6. 6 Place skewers onto the preheated grill; cook until nicely browned on all sides and the meat is opaque, 2 to 3 minutes per side.

By Molly O

Ingredients

• ✓ soy sauce
• chicken breast
• carrot
• egg white
• cornstarch
• white sugar
• ginger
• black pepper
• white bread
• margarine

Instructions

1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Ingredients

• ✓ soy sauce
• egg
• molasses
• salt
• tea bag
• mayonnaise
• red bell pepper
• salt
• black pepper
• salsa

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. 2 Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. 3 Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. 4 Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. 5 Pour salsa onto a plate and assemble eggs upright into the salsa.

By Capri Primerano

Ingredients

• ✓ soy sauce
• green onion
• cream cheese
• monterey jack cheese
• sriracha sauce
• lemon zest
• lemon juice
• imitation crabmeat
• sweet chili sauce
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
2. 2 Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. 4 While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
5. 5 Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

By NicoleMcmom

Ingredients

• ✓ soy sauce
• cooking spray
• sriracha sauce
• butter
• sucralose sweetener
• dijon mustard
• ginger
• onion powder
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
3. 3 Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
4. 4 Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ soy sauce
• chicken
• garlic salt
• egg
• cornstarch
• vegetable oil
• sugar
• vinegar
• water
• ketchup
• hot pepper sauce

Instructions

1. 1 Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
2. 2 Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
5. 5 Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
6. 6 Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Cheryl Christensen Falkner

Ingredients

• ✓ soy sauce
• ground beef
• bread crumb
• egg
• parsley
• onion
• garlic powder
• cranberry sauce
• ketchup
• brown sugar
• lemon juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, bread crumbs, eggs, parsley, onion, soy sauce, and garlic powder in a bowl until thoroughly mixed.
3. 3 Roll meat mixture into meatballs using about 2 teaspoons meat mixture per meatball; arrange meatballs in a large, deep baking dish.
4. 4 Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
5. 5 Combine cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan over medium heat; cook and stir until cranberry sauce melts and sugar dissolves. Pour sauce over meatballs.
6. 6 Continue baking in the oven until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 minutes more.
7. 7 Serve and enjoy!

By Robin Myshrall Ulery

Ingredients

• ✓ soy sauce
• foil
• chicken wing
• peanut butter
• water
• lime juice
• honey
• sesame oil
• ginger
• garlic
• cilantro
• sesame seed

Instructions

1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Ingredients

• ✓ soy sauce
• chicken breast
• teriyaki marinade
• worcestershire sauce
• parsley
• lemon juice
• salt
• ginger
• garlic powder
• black pepper
• cayenne pepper
• cooking spray

Instructions

1. 1 Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
2. 2 Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
3. 3 When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
4. 4 Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
5. 5 Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.

By C R Henning

Ingredients

• ✓ soy sauce
• all-purpose flour
• salt
• vegetable oil
• water
• ground chicken
• water chestnut
• green onion
• five-spice powder
• sugar
• sesame oil
• oil

Instructions

1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Ingredients

• ✓ soy sauce
• ground bison
• breadcrumb
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• orange marmalade
• rice vinegar
• chile pepper sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ soy sauce
• baking powder
• salt
• black pepper
• garlic powder
• onion powder
• chicken wing
• gochujang
• honey
• rice vinegar
• sesame oil
• ginger
• green onion
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Ingredients

• ✓ soy sauce
• ground turkey
• onion
• green bell pepper
• vegetarian baked beans
• vegetarian refried bean
• coconut oil
• salsa
• taco seasoning mix
• ranch dressing
• liquid smoke
• cheddar cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
2. 2 Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
3. 3 Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

By Anna Schultz