HOT AND SPICY CHICKEN
Chicken wings marinated in Spicy marinade and oven cooked
Provided by israelsunil
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Prepare the marinade by mixing all the ingredients together (except chicken)
- Place chicken pieces in a bowl
- Pour marinade over the chicken and marinade in refrigerator overnight
- Preheat oven to 200C/400F/Gas Mark 6
- Place chicken pieces on a roasting rack and cook for 25 minutes. Use the marinade to baste the chicken occasionally.
HOT AND SPICY GRILLED CHICKEN WINGS
Heat things up with our Hot and Spicy Grilled Chicken Wings. This recipe is perfect for a cookout. These Hot and Spicy Grilled Chicken Wings include tangy, creamy flavor that you'll love.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
- Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
- Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
- Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.
Nutrition Facts : Calories 320, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0.8553 g, Fiber 0 g, Sugar 0 g, Protein 13 g
HOT AND SPICY CHAIRMAN'S CHICKEN
Make and share this Hot and Spicy Chairman's Chicken recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 26
Steps:
- Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
- Mix together ingredients for cooking sauce in a small bowl and set aside.
- Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
- Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
- Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
- Add the chicken back to the wok and stir all together.
- Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
- Serve with hot steamed rice.
- Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.
HOT AND SPICY CHICKEN WRAP
Spice things up a bit with this Hot and Spicy Chicken Wrap. Top tasty buffalo chicken with MIRACLE WHIP Hot 'N Spicy Dressing in this delicious recipe.
Provided by My Food and Family
Categories Chicken
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread tortilla with dressing.
- Top with remaining ingredients; roll up.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CHINESE HOT AND SPICY CHICKEN (MA LA TZE GEE)
This recipe is posted in response to a request. I haven't tried it personally. It's from www.dianaskitchen.com
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
- Cut scallion and hot peppers diagonally into 1-inch pieces.
- Grind anise pepper to powder.
- Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
- Heat oil.
- Add scallion, and stir fry several times.
- Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
- Add chicken broth mixture, mix well.
- Cook over low heat until chicken pieces are tender.
- Add cornstarch to thicken.
- Serve.
Nutrition Facts : Calories 2691, Fat 192.5, SaturatedFat 46.5, Cholesterol 681, Sodium 5212.1, Carbohydrate 40.2, Fiber 3.5, Sugar 19.6, Protein 179.9
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