HORSERADISH WINGS
Make and share this Horseradish Wings recipe from Food.com.
Provided by Iowahorse
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a plastic bag.
- Knead occasionally for 2 hours.
- Cook on a grill or under a broiler.
- Cook for 10 minutes, then turn and baste with marinade.
- Cook an additional 10 minutes or until done.
- Serve immediately.
GRILLED MUSTARD BARBECUE CHICKEN WINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
- Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon.
Nutrition Facts : Calories 460, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 168 milligrams, Sodium 591 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 29 grams, Sugar 16 grams
GRILLED WINGS WITH HONEY BOURBON GLAZE AND ROQUEFORT DIP
Sweet, smoky and tangy, this is gameday to the extreme. It's blue cheese dressing like you've never had, and the perfect way to get a crispy, moist GRILLED wing. You might never reach the stadium!
Provided by Eric Greenspan
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
- In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
- For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
- Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
- Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
- For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
- Garnish the dip and grilled wings with the scallions just prior to serving.
HORSERADISH GLAZED GRILLED CHICKEN WINGS
I LOVE horseradish anything and these wings are very good. I don't always like much heat but these are flavorful and not spicy hot. There is no afterburn either which I like. If you like things spicy, add more Tabasco. The recipe came from a book called Championship Barbecue.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the wings in a small pan and bring to a boil, stirring occasionally.
- When it comes to a boil, remove from heat and set aside.
- Place wings over a medium-hot grill and grill for about 15 minutes.
- Turn, and begin basting with the sauce every 10 minutes for about another 20 minutes or until the chicken is nicely glazed on both sides, cooked through and no pink remains.
GRILLED CHERRY-GLAZED CHICKEN WINGS
When I take these grilled wings to events, there are never any leftovers! Friends and family love them. -Ashley Gable, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 867mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0g fiber), Protein 12g protein.
HERB GRILLED CHICKEN WINGS
Provided by Alison Roman
Categories Chicken Appetizer Marinate Fourth of July Father's Day Backyard BBQ Rosemary Tailgating Grill Grill/Barbecue Party Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
- Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
- DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
GRILLED GLAZED DRUMMIES
My family prefers these mild-tasting chicken wings more than the traditional hot wings. They are great for any gathering. -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.
Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 311mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.
GRILLED CHICKEN WINGS - JAPANESE STYLE
Mark Bittman describes the best Japanese chicken wings as "Salty, sweet and aromatic". This recipe seems easy and tasty!
Provided by Mrs Goodall
Categories Japanese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together everything but the chicken wings in a large baking dish. Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight. Turn the wings occasionally in the marinade.
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source. If you are going to broil the wings, line your pan with foil.
- Remove the wings from the marinade and put on the grill or in the broiler. Cook for about 10 minutes on each side, remove from the heat, and serve immediately.
Nutrition Facts : Calories 522.2, Fat 36.3, SaturatedFat 10.2, Cholesterol 174.8, Sodium 700.6, Carbohydrate 1.9, Fiber 0.3, Sugar 0.4, Protein 42.8
GRILLED HONEY CHICKEN WINGS
These are very good! I omitted the sherry when I made these as I didn't have any. I got this from Southern Living's Annual Recipes Collection 20th Anniversary Edition.
Provided by Chef 313014
Categories Chicken
Time 2h20m
Yield 20 appetizers, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cut off wingtips, and discard; cut wings in half at joint.
- Combine soy sauce and remaining 5 ingredients in a small saucepan; cook over medium heat, stirring constantly, until thoroughly heated. Reserve 1/4 cup marinade, and chill.
- Pour remaining marinade into a large heavy-duty, zip-top plastic bag; add chicken, and seal. Chill 2 hours, turning occasionally.
- Remove chicken from marinade, discarding marinade. Cook chicken, covered with grill lid, over medium-hot coals (350F to 400F) 20 minutes, turning once and basting with reserved 1/4 cup marinade.
Nutrition Facts : Calories 994.9, Fat 56.5, SaturatedFat 21.9, Cholesterol 234.4, Sodium 4332.7, Carbohydrate 43.4, Fiber 0.7, Sugar 37.3, Protein 53
SWEET HORSERADISH GLAZED RIBS
If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours., Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender. , Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days., Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.
Nutrition Facts : Calories 690 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 45g protein.
GRILLED GARLIC CHICKEN WINGS
Grilled wings in a creamy garlic sauce make a tasty treat for your backyard barbeque. Don't be nervous about grilling with mayo if you've never done it before. It works great. These wings are a nice alternative to hot wings, although you can kick up the heat with a splash of hot sauce at the end. The recipe was inspired by my sister Sue who writes a "Wingscapade" blog from Jacksonville, FL.
Provided by BearsFanJeff
Categories Chicken
Time 30m
Yield 24 wing pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wisk together the minced garlic, lemon juice, mayonaise, and diced jalapenos.
- In a large bowl or freezer bag, dust the wings with the garlic powder, paprika, and black pepper.
- Mix wings with 3-4 spoonfuls of the garlic sauce. Marinade in the refrigerator for 30 minutes or more or get right to grilling.
- Grill over medium heat, about 20 minutes or until the wings are thoroughly cooked. Turn frequently, basting liberally with the garlic sauce.
- Splash with your favorite hot sauce at the end if you prefer your wings with a little more heat.
GRILLED SWEET AND SOUR CHICKEN WINGS
Grilled sweet and sour chicken wings. Crispy, sticky, incredibly tasty crowd pleaser. Great potluck dish.
Provided by Laura
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
- Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place wings in a large baking dish and drizzle sauce over top.
- Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 27.8 g, Cholesterol 28.9 mg, Fat 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 299.9 mg, Sugar 27.5 g
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