DRY RUBBED CHICKEN WINGS WITH REMOULADE DIPPING SA
these wings are cooked simply with the dry rub and served that way. Some people prefer a sauce of some kind. This mayonnaise-based remoulade a similar to the one served with shrimp cocktail in New Orleans, but also resemble sauce is typically served with fried chicken strips throughout the United States. This person isn't very...
Provided by Lynnda Cloutier
Categories Poultry Appetizers
Number Of Ingredients 8
Steps:
- 1. with a sharp knife, cut the tips off the chicken wings and save them for stock.Slash the inside of the wing joint to help them cook more evenly but don't cut them all the way through. Sprinkle liberally with the chicken wing dry rub. Set aside.
- 2. To make the remoulade, put the mayonnaise, chili sauce, pickle relish, hot sauce, and tarragon in a medium bowl. Mix well. Cover and refrigerate.
- 3. Prepare the grill for cooking over direct medium heat. Grill the wings for about 25 minutes, turning often. The wings are done when they are nicely browned and the juices run clear. Remove the wings to a platter. You may serve the wings whole but if you like to serve them in individual segments, cut them apart now. To serve, transfer to a platter, with the remoulade on the side for dipping. Serves 10
- 4. Chicken wing dry rub: 2 tablespoon salt 2 tablespoons sugar in the raw 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 teaspoons good-quality chili powder 2 teaspoons finely ground black pepper 1 teaspoon lemon pepper 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper mix together and store in an airtight container. Makes about 3/4 cup.
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
DRY-RUB AIR-FRIED CHICKEN WINGS
Yummy chicken wings made from a Memphis-style dry rub.
Provided by K Knox
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes Buffalo Chicken Wing Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat air fryer to 350 degrees F (175 degrees C).
- Whisk together brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper in a large bowl. Toss in chicken wings and rub the seasonings into them with your hands until fully coated.
- Arrange wings in the basket of the preheated air fryer, standing up on their ends and leaning against each other and the wall of the basket.
- Cook until wings are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer wings to a plate and serve hot.
Nutrition Facts : Calories 318 calories, Carbohydrate 11.3 g, Cholesterol 77.3 mg, Fat 18.7 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 5.1 g, Sodium 1519.9 mg, Sugar 7.7 g
SWEET DRY RUBBED CHICKEN WINGS
Make and share this Sweet Dry Rubbed Chicken Wings recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make sure chicken wings are nice and dry.
- Place all the dry ingredients in a large Ziploc bag and shake to mix well.
- Place half the chicken wings in the back and shake well to ensure all wings are coated.
- Set coated chicken wings aside and coat the last half of the chicken wings.
- Oven Method:
- Preheat oven to 400 degrees.
- Place wings on a wire rack on a baking sheet pan. Lining the baking sheet with foil or parchment paper is great for an easy and quick cleanup as
- Bake wings for 30-45 minutes, turning wings over halfway through cooking (ensure wings are cooked to an internal temperature of 165 degrees).
- Charcoal Grill Method:.
- Fill a chimney starter full of charcoal and light the charcoal.
- In about 10 to 15 minutes the coals should be sufficiently lit to pour into the grill. You'll know the coals are ready when the ones on top have started to turn a bit gray with ash.
- When ready, dump the charcoal on one side of the grill leaving the other side bare.
- Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat.
- Move them to the cool side of the grill, cover and cook for 30-35 minutes (ensure wings are cooked to internal temperature of 165 degrees).
- Gas Grill Method:.
- Turn one side of the grill to high heat, the other side on medium-low heat.
- Put the wings on the hot side of the grill and cook until the wings start to caramelize, flip wings and repeat.
- Move the wings to the cool side of the grill, cook and cover for 30-35 minutes (ensure wings are cooked to an internal temperature of 165 degrees).
- IMPORTANT: Keep an eye on the wings as the sugar in the rub will burn very easily.
Nutrition Facts : Calories 767.7, Fat 47.2, SaturatedFat 13.2, Cholesterol 226.4, Sodium 531, Carbohydrate 29.1, Fiber 0.9, Sugar 26.9, Protein 54.4
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.
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