FIERY WINGS
Provided by Food Network
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
- In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
FIERY CHICKEN WINGS RECIPE BY TASTY
Here's what you need: chicken wings, kosher salt, freshly ground black pepper, canola oil, unsalted butter, fresh lime juice, garlic, brown sugar, honey, McCormick® Fiery Spice Blend, corn starch, water, fresh cilantro leaf, lime
Provided by Tasty
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
- Season the wings all over with salt and pepper and set on the prepared baking sheet.
- Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
- Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
- While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens slightly, about 3 minutes.
- Make cornstarch slurry: stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
- Working in batches, carefully lower 4-6 wings at a time into the hot oil. Fry for 2-3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
- In a large bowl, toss 4-6 wings at a time with ¼-⅓ cup of the sauce until well coated. Repeat with the remaining wings.
- Garnish the wings with cilantro, lime zest, and a pinch of Fiery spice blend, if desired. Serve hot.
- Nutrition Calories: 1701 Fat: 135 grams Carbs: 63 grams Fiber: 2 grams Sugars: 53 grams Protein: 69 grams
- Enjoy!
Nutrition Facts : Calories 861 calories, Carbohydrate 30 grams, Fat 69 grams, Fiber 0 grams, Protein 34 grams, Sugar 26 grams
MCCORMICK GRILL MATES FIERY KICKOFF WINGS
Marinating wings adds an undeniable level of flavor, but it's a hassle sometimes. The solution? Throw in some marinade mix and get it right every time with half the effort. Definitely the move on game day when you've got bigger priorities than slaving over your wings.
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Combine the marinade mix, vinegar, oil, ketchup, and crushed red pepper flakes in a bowl or zip-top plastic bag. Mix well. Add the wings and toss to coat evenly in the marinade. Cover the bowl or seal the bag and refrigerate for 30 minutes (or up to 6 hours). Preheat the grill to medium heat. Or preheat the oven to 400 degrees F. Remove the chicken from the marinade and discard the marinade. Place the wings on the grill and cook for 15-18 minutes or until cooked through, turning frequently. Or, place the wings in a shallow baking pan and bake at 400 degrees F for 30-35 minutes, turning occasionally until done.
FIERY KICKOFF WINGS RECIPE
These wings deliver the winning flavor! Zesty Herb Marinade is the perfect shortcut to great taste with crushed red pepper providing the kick. Click here to see 10 Top Tailgating Recipes
Provided by McCormick
Yield 12
Number Of Ingredients 7
Steps:
- Mix marinade mix, vinegar, oil, ketchup, and red pepper in large bowl. Add wings; toss to coat evenly. Cover and refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400-degree oven in 15-by-10-by-1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 267 calories, Sugar 1 g, Fat 20 g, Carbohydrate 2 g, Cholesterol 126 mg, Fiber 0.3 g, Protein 20 g, SaturatedFat 5 g, Sodium 141 mg, TransFat 0.1 g
FIERY KICKOFF WINGS
These wings deliver the winning flavor! Grill Mates® Zesty Herb Marinade is the perfect short-cut to great taste with crushed red pepper providing the kick.
Provided by Grill Mates
Categories Appetizers,
Yield 12
Number Of Ingredients 6
Steps:
- Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.
Nutrition Facts : Calories 120 Calories
GRILLED BROWN SUGAR BOURBON CHICKEN
Add enticing flavor to chicken breasts by marinating in Grill Mates® Brown Sugar Bourbon Marinade, a blend of sweet brown sugar, bourbon, red bell peppers and spices.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 19m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.
Nutrition Facts : Calories 190.4, Fat 9.8, SaturatedFat 1.5, Cholesterol 72.6, Sodium 132, Protein 24.1
LEMON PEPPER WINGS
I had the lemon pepper wings from Wing Stop and thought they were AWESOME so I was inspired to make something similar.
Provided by Jfoxe
Categories Chicken
Time 20m
Yield 18-24 wings, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The wings can be baked or deep fried. When I bake them I brush melted butter over them and season them w/ a little salt and pepper. I bake them for about 40-45 minutes and then I put them under the broiler to finish them and make them crispy. In a deep fryer I season them and then fry them for 10-12 minute.
- While the wings are cooking, one stick of butter in a large bowl. It needs to be big enough to mix the sauce and toss the wings inches.
- Add the seasonings to the butter. When I made this I added a little bit of each at a time until it tasted the way I liked it. The lemon shouldn't overpower the buttery flavor, it should compliment it. If it tastes to lemony, add more butter.
- When the wings are done, drain them and then put them in the bowl with the sauce. with a large spoon, stir them until the sauce coats all the wings.
- I didn't think these needed a dipping sauce, they had great flavor on their own but you could reserve some of the sauce and use it as a dipping sauce.
LEMON GARLIC PEPPER WINGS
Make and share this Lemon Garlic Pepper Wings recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 2h25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place wings in large glass pyrex baking dish and add all remaining ingredients.
- Stir to combine well and ensure that all wings have been thoroughly coated.
- Marinate for 2 hours at room temperature, stirring occasionally.
- Drain and reserve marinade.
- Start bbq or preheat broiler.
- BBQ or grill wings until brown, about 15-20 minutes.
- Turn after 10 minutes and baste with marinade.
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