ROASTED HERB WINGS
Of all the wing recipes I've ever created for my game-day parties, this is definitely the crowd pleaser--it always seems like I never make enough! I like to marinate the wings a day in advance so all the flavors have a chance to fully come together, then I cook them an hour before kickoff.
Provided by Eddie Jackson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the wings: Preheat the oven to 400 degrees F (204 degrees C). Rinse the chicken wings under cold water, then pat dry with paper towels. Make sure the wings are completely dry, then break the wings down.
- Use a sharp chef's knife to break down each wing into three separate pieces. Using your finger, locate the joint connecting the drumette to the wingette (flat), then use the tip of your knife to cut the skin so the joint is visible. Firmly press your knife in between the pieces to separate them. Next, use your finger to locate the joint connecting the wingette (flat) to the wing tip. You don't need to cut the skin, just press your knife through the joint, reserving the wing tips to make stock.
- In a large bowl, combine the olive oil, Parmesan, thyme, parsley, garlic, lemon zest, lemon juice, salt, Italian seasoning, paprika, and pepper. Add the wings and toss to completely coat. Make sure you don't overcrowd the skillet or the wings will steam rather than bake and won't be crispy.
- Transfer the wings to two large cast-iron skillets lightly greased with oil and roast, flipping every 10 to 12 minutes, until you can cut into the wing and the juice runs clear, about 40 minutes.
- Make the tossing sauce: In a small saucepan, combine the sauce ingredients over medium heat. Once the butter melts, reduce the heat to low, stirring occasionally.
- Remove the wings from the oven (leave the oven on) and toss with the warm sauce in a large bowl, making sure to cover each morsel. Return the wings to the cast-iron skillets, drizzle with any leftover sauce, return to the oven, and roast for 5 more minutes. Serve hot, garnished with parsley.
SPICY GARLIC CHICKEN WINGS WITH BLUE CHEESE DIP
Spicy garlic chicken wings that will set your mouth on fire. It's a good thing there's the best blue cheese dip to dunk them in and help cool down the flames!
Provided by Laurie McNamara
Categories Appetizer
Time 1h15m
Number Of Ingredients 19
Steps:
- Combine all the ingredients in a small bowl. Break up any large pieces of blue cheese, cover and refrigerate until ready you dip.
- Preheat your oven to 425°. Line a rimmed baking sheet with aluminum foil (nonstick if you can find it) and brush with a olive oil.
- Toss the wings in 3 tablespoons of olive oil. Arrange the wings on the prepared pan and bake for 30 minutes, rotating halfway through. Then turn on the broil and position the wings on the top rack just under the broiler until the skin crisps and is golden brown.
- Meanwhile prepare the wing sauce. In a sauce pan pour in the Frank's, grate in the fresh garlic and add in the sugar, black pepper, cayenne pepper and Worcestershire sauce. Stir while it is brought up to a simmer for for a few minutes until hot then remove off the heat.
- In a large bowl whisk together the egg yolk, water and cornstarch. While whisking, slowly stream a little of the warm hot sauce into bowl with the egg/cornstarch. Once combined, gradually add in the rest of the sauce.
- Add cooked wings into the spicy garlic sauce and toss to coat.
- Serve with the blue cheese dip and enjoy!
Nutrition Facts : ServingSize 4 pieces, Calories 621 kcal, Carbohydrate 3 g, Protein 35 g, Fat 51 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Sodium 1606 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 34 g
BLACK PEPPER CHICKEN WINGS WITH HERBED BLUE DIP
Make and share this Black Pepper Chicken Wings With Herbed Blue Dip recipe from Food.com.
Provided by queenbeatrice
Categories One Dish Meal
Time 50m
Yield 20 wings, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan filled with salted water add wings and simmer for 10 minutes, remove from heat and drain. Preheat oven to 400ºF (200ºC).
- In a medium dish combine the parmesan cheese, flour, black pepper and salt, set aside. Dip each chicken wing into melted butter and roll in parmesan mixture. Arrange on a foil lined baking sheet.
- Bake for 30 minutes, turning once between baking.
- Alternatively, fry in a shallow skillet with oil.
- Herbed Blue Cheese Dip: Combine all ingredients and refrigerate until ready to serve.
Nutrition Facts : Calories 1096.7, Fat 89.7, SaturatedFat 42.9, Cholesterol 317.8, Sodium 1679.7, Carbohydrate 10.1, Fiber 1, Sugar 1.9, Protein 61.6
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- Make sure that all of the marinade ingredients are blended well together. Then, add the chicken to the marinade.
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