Horseradish Wings Food

HORSERADISH WINGS

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.

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

PAT'S WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE

Steps:

• In a small bowl, whisk together the Neely's Barbecue Seasoning, red-pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tablespoons of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, and then place them in a shallow baking dish and pat them dry with paper towels. Sprinkle the wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap, and chill for 1 hour.
• Whisk the eggs, hot sauce, red-pepper flakes, black pepper, and cayenne together in a medium mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven (1 1/2 inches deep) over medium-high heat until it reaches 350°F on a deep-fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. This process will be neater if you can keep one hand dry. Place half the wings in the hot oil and fry for 8 to 10 minutes, turning occasionally, until they are cooked through and golden brown. Use tongs to transfer the wings to a paper towel-lined tray. Allow the oil to return to cooking temperature before adding the next batch. For extra hot results, sprinkle the cooked wings with the reserved seasoning. Serve with Horseradish Dipping Sauce (recipe follows).
• Horseradish Dipping Sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)

Steps:

• Spicy Chicken Seasoning:.
• In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
• Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Spicy Chicken Batter:.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
• Serve with Horseradish Dipping Sauce:.
• Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!

HORSERADISH GLAZED GRILLED CHICKEN WINGS

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.

HORSERADISH BREADED CHICKEN BREAST

Steps:

• Pound chicken breasts until they are about 1/4 of an inch thin.
• Mix together horseradish, mustard, lemon juice, salt, pepper, chives and thyme.
• Coat chicken breasts in the horseradish mix.
• Coat chicken breasts in bread crumbs.
• Heat up vegetable oil in a large pan. Add the chicken breasts to the pan. Once a nice golden-brown crust forms on the bottom, flip the chicken over and cook the other side. By the time the crust browns up, the chicken should be done--maybe 7-10 minutes.