MARGARITA CHICKEN WINGS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours.
- Preheat the oven to 450 degrees F.
- Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes.
- Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes.
- Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.
DIRTY STEVE'S GARLIC RANCH WING SAUCE
Steps:
- Mix the butter, Dirty Steve's Original Wing Sauce, garlic, sugar, pepper and ranch dressing in a bowl. Stir vigorously until completely combined.
- Mix the hot sauce, butter, mango habanero sauce, brown sugar, chili powder, garlic powder, onion powder, black pepper, cayenne pepper and seasoning salt in a bowl. Stir vigorously until completely combined.
GARLIC AND PARMESAN CHICKEN WINGS
The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
- Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
- Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
- Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
- Bake in the preheated oven until browned, 20 to 25 minutes.
Nutrition Facts : Calories 276 calories, Carbohydrate 5.4 g, Cholesterol 56.5 mg, Fat 19.3 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 246.1 mg, Sugar 1.8 g
GRAMA STEVE'S CHICKEN WINGS
My grandma would make these wings for parties and just for sharing down at the local VFW. They were always a big hit. Now my sister(recipezaar chef Brandi Ranta) and me are carrying on this great recipe. I just know you and your guests will go crazy for them. ENJOY!!
Provided by Tracy Horne
Categories Chicken
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl, cover, and refrigerate overnight.
- Turn in the morning.
- Cook uncovered@ 375 for 1 1/2 hrs.
- Turn once half way through.
- Serve warm and ENJOY!
CHICKEN WINGS FRICASSEE
These old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments-and second helpings.-Sundra Lewis, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut chicken wings into three sections; discard wing tips. In a shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 477 calories, Fat 32g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1062mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
GRAMA NELLIE'S PEANUT BUTTER FUDGE
Our family favorite for years. I searched high and low on RecipeZaar and couldn't find another one like hers. Enjoy!
Provided by BakinBaby
Categories Candy
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, milk and butter; bring to a boil and cook to soft ball stage. Remove from heat.
- Beat in peanut butter, marshmallow cream and vanilla by hand or hand mixer.
- Pour into 9x13 buttered pan.
- Enjoy.
Nutrition Facts : Calories 302.4, Fat 14.4, SaturatedFat 6.3, Cholesterol 22, Sodium 129.6, Carbohydrate 41.6, Fiber 0.8, Sugar 35.8, Protein 4.2
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