CRISPY OVEN WINGS WITH MISO DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and pepper.
- Combine the flour, baking powder, chili powder, garlic powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet. Drizzle with the melted butter.
- Bake, flipping halfway through, until browned and crispy, about 45 minutes.
- For the miso dip: Whisk together the sour cream, miso soup mix, chives, garlic powder, onion powder and some pepper in a small bowl until combined.
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
CRISPY ONION RINGS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield about 4 to 6 side dish serving
Number Of Ingredients 9
Steps:
- Put the onions in a large bowl and cover with milk. Let soak for 30 minutes.
- Meanwhile, using a fine-sieve over a large bowl, sift together the flour, baking powder, 2 teaspoons salt, chili powder, and cumin, if using. Stir in the beer until a smooth batter is formed. Set aside.
- Drain the onions and transfer to a paper towel-lined baking sheet. Blot the onions with paper towels until dry.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat and heat to 400 degrees F. (The oil must be heated to 400 degrees F. since the temperature drops oil to about 375 degrees F. when the onions are added.)
- Working in batches, transfer about 8 to 10 of the onions to the batter and mix to coat well. Using tongs, pull several of the onions out of the batter, and let any excess batter fall back into the bowl. Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 3 1/2 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Sprinkle with salt to taste. Repeat with the remaining onions. Serve immediately.
STICKY ONION CRUNCH WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
- To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
- In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
- Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
MAKING CRISPY ONION RINGS
This recipe for onion rings is so easy and so amazingly crispy, you can now make up for all those years of deep-fried denial by making these at home.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
- Place panko bread crumbs in a shallow bowl.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
- Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
- Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
- Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 32.5 g, Fat 6.5 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 135.8 mg, Sugar 1.6 g
CRISPY ONIONS
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 5
Steps:
- Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;
CHICKEN WINGS WITH ONION
This is a fun wing recipe that's easy to make. This is best served with rice as there's a lot of sauce. I suggest using a large non-stick pan or wok (I have a non-stick wok that's perfect for this). This is another recipe from my old copy of More Long-Life Chinese Cooking from Madame Wong.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix wings with 1 T. soy sauce. Let stand for at least 20 minutes.
- Heat 2 T. oil in wok. Stir-fry wings until golden brown. Remove and set aside.
- Wipe out wok. Heat 2 T. oil in wok. Stir-fry onion until quite wilted. Add wings. Add sherry, remaining soy sauce and stock. Cover, lower heat and simmer for 30 minutes.
- Bring to a boil. Add sugar. Thicken with dissolved cornstarch. Baste wings with sauce until glazed.
Nutrition Facts : Calories 981.1, Fat 67.7, SaturatedFat 16, Cholesterol 192.2, Sodium 2368.3, Carbohydrate 32.4, Fiber 2.4, Sugar 15.5, Protein 53.1
CRISPY ONION WINGS
Steps:
- 1. Line a 15" baking pan with foil and grease the foil; set aside.
- 2. Cut chicken wings into 3 sections; discard the wing tip sections.
- 3. In a large resealable plastic bag, combine the potato chips, onions, cornmeal and seasonings; mix well.
- 4. Dip chicken wings in eggs, place in bag, a few at a time; shake to coat and press crumb mixture onto chicken
- 5. Place wings in prepared pan; drizzle with butter. Bake uncovered at 375* for 30-35 minutes or until chicken juices run clear and coating is crisp. Yield 2 dozen.. Enjoy!
OVEN CRISP CHICKEN WINGS
This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings at joints.
- Preheat oven to 425 degrees.
- Be sure wings are thawed and dry them well with paper towels.
- Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
- Shake to mix ingredients and add wings.
- Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
- Add wings to pan and turn to coat.
- Bake for 30 minutes.
- Turn wings over and bake for 15 more minutes or until crispy and done.
Nutrition Facts : Calories 395.4, Fat 28.6, SaturatedFat 11, Cholesterol 117.2, Sodium 167.4, Carbohydrate 9.9, Fiber 1.1, Sugar 0.2, Protein 24.1
WW CRISPY ONION RINGS
This recipe was in the weekly newsletter from Weight Watchers for Sept 16-22. Posting it here so the recipe is not lost. 4 points plus per serving. About 8 onion rings per serving.
Provided by Rosiegirl
Categories Onions
Time 22m
Yield 8 onion rings per serving, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Coat a large rimmed baking sheet with cooking spray.
- Spread cornflake crumbs on large plate.
- Whisk together egg white, milk, flour, onion powder, salt and cayenne pepper in shallow plate.
- Dip onion rings in egg mixture (letting excess drip off) then dredge in cornflake crumbs, turning to coat.
- Place in single layer on prepared plan.
- Coat onion rings with cooking spray and bake, turning once, until onion rings are golden brown, about 12 minutes.
- Sprinkle with additional salt and pepper before serving, if desired.
Nutrition Facts : Calories 83.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 1, Sodium 365.9, Carbohydrate 17, Fiber 1.1, Sugar 3.5, Protein 3.3
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