Backyard Wings Food

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BACKYARD WINGS.



Backyard Wings. image

Being an avid wing eater I have come across numerous recipes for this culinary delight, all of which seemed relatively the same. This is why I thought to take the wings to the backyard and this is what I came up with.

Provided by DinnerIsOnUs

Categories     Chicken

Time 1h

Yield 3-4 Dozen

Number Of Ingredients 11

4 dozen chicken wings
2 cups cayenne pepper sauce
4 tablespoons butter (Melted)
1/8 cup Worcestershire sauce
1 tablespoon chili powder
1 tablespoon Tabasco sauce
1/2 tablespoon garlic (Minced)
1 teaspoon salt
1 teaspoon red pepper
1/2 teaspoon liquid smoke
1/2 teaspoon black pepper

Steps:

  • Par Boil Wings (15-20 Minutes).
  • In Medium Sauce Pan Mix All Ingrediants on Low Heat.
  • Rinse and Pat Dry Chicken Wings.
  • Coat Grill Racks with Olive Oil.
  • Set Grill to Low Flame/Heat.
  • Spread Wings on Grill.
  • Lather with Hot Sauce Mixture.
  • Repeat turning and basting with mixture several times allowing wings to develop a slight charred texture.
  • Total grill time roughly 20-25 minutes.

Nutrition Facts : Calories 1912.1, Fat 141.6, SaturatedFat 45, Cholesterol 644.4, Sodium 5599.3, Carbohydrate 7, Fiber 1.5, Sugar 3.3, Protein 145.1

BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 32 pieces

Number Of Ingredients 13

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Steps:

  • Preheat the broiler.
  • Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
  • For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
  • Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

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