Broiled Hot Pepper Wings Food

HOT-PEPPER WINGS

Steps:

• Season 3 pounds chicken wings with salt and pepper. Bake at 425 degrees F until golden, about 40 minutes. Melt 4 tablespoons butter with a 2-ounce bottle of green hot sauce. Pour over the wings and bake 15 more minutes. Toss the wings with 1/2 cup each chopped cilantro and scallions. Top with sliced pickled jalapenos.

THAI-STYLE BROILED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE

Steps:

• Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE

Steps:

• Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
• Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
• While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
• Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

BROILED CHICKEN WINGS

Steps:

• Preheat Broiler.
• Line bottom of broiler pan with foil (for easy clean up). Add a small amount of water, about 1/4 cup. (optional).
• Spray top part of broiler pan with Vegetable Spray Oil (Pam).
• Arrange chicken wing segments, top side down, on broiler pan.
• Place rack on top setting directly under heating element in oven (I have an electric oven).
• Broil for 10 or 11 minutes, flip over and broil for another 10 or 11 minutes.
• While wings are broiling make sauce.
• Place butter, vinegar, and hot sauce in a large plastic container with a sealable lid (Tupperware).
• Microwave until butter is melted.
• Place cooked, hot, wings into container with melted butter, etc.
• Shake once or twice. Open lid to let steam escape or it'll just pop off and then you will have a mess on your hands. Repeat until wings are evenly coated.
• Serve with cut up carrot sticks and celery sticks, with Blue Cheese or Ranch Dressing for dipping.
• Best served with lots of beer, but then, what isn't?

LUBED-UP HOT WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture.
• Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels.
• Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper.
• While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce.
• Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.

DAD'S GRILLED HOT WINGS

Steps:

• Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
• Preheat grill for medium heat and lightly oil the grate.
• Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
• Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
• Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.

BROILED BUFFALO WINGS

Steps:

• Halve wings at joint.
• Blend soup mix, butter, vinegar, water, garlic, pepper, and cumin in food processor or blender; set aside.
• Broil chicken until brown (12 minutes), turning once halfway through cooking.
• Brush with half of soup mixture the broil until crisp (2 minutes).
• Turn and brush with remaining soup mixture; broil for an additional minute.
• Serve with dressing.

BROILED CHICKEN AND ROASTED PEPPER SANDWICHES

Steps:

• Preheat broiler.
• Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.
• Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.
• In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil.
• Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.
• Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.