Spicy Chicken Wings With Gorgonzola Cilantro Dressing Food

AL ROKER'S SPICY CHICKEN WINGS

Steps:

• Mix first 5 ingredients in a large bowl.
• Add chicken and turn to coat.
• Cover and refrigerate, turning occasionally for at least 2 hours or up to 12.
• Heat oven to 375° and line baking sheet with heavy duty foil.
• Add chicken in a single layer.
• Bake, turning chicken once for 1 1/4 hours or until chicken turns crispy.
• Note: After baking these can be cooled and refrigerated, covered for up to 24 hours. Reheat in covered baking dish in a 400° oven for 15 minutes.

SPICY GRILLED CHICKEN WINGS

Steps:

• Place the pepper and salt in a medium bowl.
• Add the garlic cloves and crush into the salt and pepper to make a thick paste.
• Add the lemon juice, crushed red pepper, and hot sauce.
• Whisk in the olive oil slowly until well combined.
• Place the chicken wings in a large sealable plastic bag.
• Add the marinade and seal the bag tightly.
• Shake the bag well to coat.
• Refrigerate for 12-48 hours.
• Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
• Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
• Throw away the marinade.
• Serve hot, at room temperature, or chilled (see how versatile this is?).
• The wings can be refrigerated for up to 2 days before serving chilled, or reheated.