Sambal glazed chicken wings


This recipe for Sambal Glazed Chicken Wings comes to us from Chef Lucas Castle, Executive Chef with Compass Group at the Ontario Legislative Assembly, Queen’s Park. Yorkshire Valley Farms recently served up a batch of these wings at the Peterborough Day event at Queen’s Park, a wonderful affair designed to showcase local businesses and producers from the Peterborough area. The wings were most certainly a hit with the attendees – there was not one wing left to spare by the end of the event! Chef Lucas was kind enough to share his culinary secrets so that we can all enjoy these tasty wings at home.

sambal glazed chicken wings
1/2 cup packed brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup sambal chili paste
1/4 cup fish sauce
2 tsp finely grated peeled ginger
1 kg Yorkshire Valley Farms organic chicken wings
1/2 bunch fresh cilantro
1/4 cup crushed salted peanuts

Preheat oven to 375ºF (190ºC). In a heavy bottom pot, whisk brown sugar, rice vinegar, chili paste, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer until sauce has reduced by half (about 1 cup).

Toss chicken with 3/4 of sauce and roast in oven. After 10 minutes, turn the chicken and baste with remaining marinade.

Finish cooking through, approximately another 10 minutes, or until internal temperature reaches 185ºF (85ºC). The glaze should caramelize and become a deep reddish-brown. If there is any remaining marinade, drizzle over top of the cooked wings.

Season with kosher salt and pepper if needed. Garnish with chopped fresh cilantro and crushed salted peanuts.

Game Day Grub: MVP spice rub


Offense? Defense? What we love is a utility player. A versatile player. A jack of all trades. One who can seemingly do it all on the football field. That’s how we feel about this spice rub in the YVF Kitchen. It works on so many cuts of chicken, adding a little spice, a little sweet, and a lot of flavour. Try it with skin-on drums or thighs. Give it a go on a whole oven-roasted chicken. And, of course, it’s a great choice for wings as well. Here we present the YVF Kitchen MVP of spice rubs.

Makes approximately 1/2 cup.

2 tbsp brown sugar
2 tbsp paprika
1 tsp smoked paprika
1 tsp garlic powder
1/4 tsp cayenne (increase to 1/2 tsp if you want more heat)
1/2 tsp cinnamon
1 tsp freshly ground black pepper
1 tsp salt

Combine all ingredients and stir well until blended, breaking up any lumps of sugar.  

Game Day Grub: blue cheese vs ranch dipping sauce


The Super Bowl is all about the epic battle between two opposing teams, running it out for football’s top honour.  It’s no surprise that this battle extends into the kitchen, where Blue Cheese and Ranch duke it out, year after year, for the top spot in our hearts (and bellies) as the dipping sauce of choice. Here in the YVF Kitchen, we think both are pretty tasty, so we offer you recipes for our favourite version of each dip…we’ll let you pick the winner!

Blue cheese dip
This is the way Krysten, our Director of Marketing, likes to make her blue cheese dip. Her version is sort of a love-child between Tzatziki and traditional blue cheese. With only a few ingredients, it’s quick to pull together. 

1 cup of sour cream
1/2 cup of blue cheese, finely chopped or crumbled
1 small clove of garlic, minced
1/2 of a lemon, juiced
1 tbsp of chopped parsley (optional)

Combine all ingredients in a serving bowl. Stir until well blended. Serve with a sprinkle of blue cheese overtop. This dip can be made a couple of days ahead.

Rebecca’s ranch dip
Rebecca, our Marketing and Customer Service Manager, is the resident football fan in the YVF office, so she is full of saucy suggestions when it comes to winging it. This is the ranch dressing she likes to make.

1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp chives , finely chopped
1 lemon, juiced
salt and pepper to taste

Mix all ingredients together in a bowl. For a lighter option, you can opt for light sour cream or mayonnaise.

Game Day Grub: oven-baked wings with Buffalo-style sauce


Game Day is almost here.

According to the U.S. National Chicken Council’s 2014 Wing Report, 1.25 billion wings will be devoured during Super Bowl XLVIII on Sunday February 2, besting last year’s total by 20 million. That’s enough to put 572 wings on every seat in all 32 NFL stadiums!

To help you prepare for your football festivities, all this week we’ll be sharing the best Game Day Grub ideas from the YVF Kitchen, as inspired by the YVF Home Office Team.

We’re kicking things off with, well, what else…wings!

Apparently 2014 marks the 50th anniversary of the first “Buffalo Wing” being sauced and tossed at the Anchor Bar in Buffalo, New York. In honour of this milestone birthday, and because Buffalo-style wings are a game day classic, the YVF Kitchen offers you this DIY recipe for oven-baked crispy wings with spicy Buffalo-style sauce.


Basic oven-baked crispy wings
1/2 cup all-purpose flour
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp salt
4 tbsp unsalted butter, melted
24 Yorkshire Valley Farms organic chicken wings, tips removed, and/or drummettes

Preheat oven to 425F/220C.

Combine dry ingredients in a plastic bag or medium-sized mixing bowl. Toss wings until coated. Transfer to a parchment paper lined baking sheet. Drizzle wings with melted butter. Using tongs, turn wings to coat with melted butter. Bake for 30 minutes. Flip wings over and bake for another 15 minutes. The wings should reach an internal temperature of 165°F (74°C).

To make Spicy Buffalo-style Wings, coat with the sauce (recipe below) while warm and return to the oven for 5 more minutes.

Spicy Buffalo-style sauce
2 tbsp unsalted butter, melted
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 cup Cholula Original Hot Sauce 

Melt butter. Add cayenne, garlic powder, black pepper and salt. Stir to combine. Remove from heat and add in the Cholula Original Hot Sauce. Stir until well blended. This sauce can be refrigerated for two days. Ensure the sauce is fully cooled before transferring for cold storage.

At the YVF office, Alex, our Director of National Accounts, is often looking for gluten-free options, so in the YVF Kitchen we make up a batch of these wings using organic quinoa flour instead of all-purpose wheat flour. They are just as crispy. You can also substitute sunflower oil for the melted butter if you prefer.

“Breaking Down The Bird”

Whenever you’ve got a few extra minutes on your hands in the kitchen, buying a whole chicken and prepping it yourself can mean some serious savings at the store. And when that little bit of work translates into a new pair of peep-toe pumps for Spring, it may just seem like a worthy endeavor. Well, choosing a whole chicken not only buys you more chicken for your precious food dollar (and maybe even new shoes), but it also buys you freedom. Chicken is already such a phenomenal canvas for culinary creations, but with the entire bird on hand- bones, skin, neck, and all, the possibilities become endless.  And since that chicken is going to be giving you a lot of culinary mileage, you’re going to want the best, and that of course means bringing home the goods from Yorkshire Valley Farms (YVF).

The first question to ponder after purchasing a whole YVF bird is, of course, what to do with it. If you have a crowd to feed, the most obvious preparation is to cook the chicken whole, an option that has multiple variations in itself! You can roast it like you would your holiday turkey, braise it in a flavourful broth, let it cook over a rotisserie spit, or grill it over indirect heat on the BBQ.

[Recipe for “Glazed Chicken Skewers with Soy Sauce & Ginger” from F.L. Fowler’s Fifty Shades of Chicken]

But what about those of us with smaller families or appetites? Well, one of the great things about buying a whole chicken is that you get to decide how many portions you want it to yield, and how many meals you want it to make. So why not divvy the chicken up into freezer bags, and assign each bag a simple recipe so when a crazy lets-just-call-for-pizza night rolls along, you can just pull out the portion you need and know exactly what you’re doing with it. This sense of control is particularly helpful if you’re trying to keep an eye on portion sizes, because sometimes store-prepared chicken breasts are two or three times what you need! But by bringing home a whole chicken, you get to call all the shots for what goes on your plate, and what goes in the freezer for tomorrow.  If you’re not already a pro, check out this step-by-step guide on breaking down a chicken by the folks at Bon Appetit



But let’s say you’re not so graceful with the boning knife, or perhaps your whole week was too tight to plan ahead. Thankfully, you can offload your protein-prep work onto the experts at YVF.  Helping you get dinner on the table in a hurry, you can buy your chicken any way you want it- bones in or out, skin on or off, breasts, thighs, drumsticks or wings. And regardless of who preps chicken pieces, there are endless options for getting them on the dinner table.  Check out this inspirational guide for planning your chicken menu!

YVF’s Boneless Skinless, Supreme, or Split Breasts

Breasts are not only the lowest fat cut of the chicken, but they’re also probably the most versatile to work with. Because of their inherent leanness, they are best grilled, fried, or roasted at a high temperature, brined or marinated for added moisture, or braised in a flavourful liquid. For a healthy quick lunch, try throwing them on the BBQ for a smoky aroma, and then adding them to your sandwiches and salads.

YVF’s Skin-On Thighs, Boneless Skinless Thighs, Skin-On Drumsticks or Back Attached Leg

In contrast, the legs often get a bad reputation for bulking up your legs, but that may be a somewhat overstated concern. Yes, there are about 30- 50 additional calories and around 3-5 additional grams of fat in a 3 oz serving of skinless chicken leg meat compared to the breast. But in the grand scheme of dinner, that’s probably not a big deal, especially since the caloric trade off is a more intense chicken flavour. Well, like its white meat cousin, legs are extremely adaptable and versatile, but because of their higher fat and collagen content, they can withstand longer cooking methods before drying out.  A great go-to preparation for legs is to pan-fry until the skin gets crispy, and then simmer in white wine and chicken broth until the meat is tender.

YVF’s Skin-On Wings

While it may be the least lean part of the chicken, the wings are a bit like portion-controlled treats. You only get four pieces per bird (two “flats” and two “drums”) so even if you were to eat them all yourself, there’s hardly a reason for guilt. Unlike the versatility of the other bits, there are only a few choices you have to make when it comes to cooking wings. Baked, fried or grilled? Battered, naked or sauced? And of course, how much heat can you handle?

Wing Tips, Bones, Neck & Skin

Here’s where the value of buying that whole chicken really kicks in, because once you’ve starting making homemade stock, you’ll never spend money on the boxed variety again.  Start by throwing all the bits of the bird you don’t plan to eat into a pot, and adding celery, onions, carrots and about 1 ½ tsp of salt. Cover the works with about 6 cups of cold water, bring it to a boil, and then reduce heat, cover and simmer for about 4 hours. Strain the stock, discard all the bits, skim off the fat from the surface, and voila! Flu, stress, heart ache- no matter what is ailing you, a bowl of this will fix it!

So whenever you’re in the grocery store, starring into the poultry fridge and wondering, “what’s for dinner?” just remember all of the delicious and healthy possibilities of choosing organic chicken.  Braised thighs and drumsticks tonight, chicken breast salad for lunch, wings for a bedtime snack, and soup stock for weeks! And whether you divvy up the parts yourself, or leave it to the pros, when Yorkshire Valley Farms is on the menu, you know the meal will be great.