Spicy Chicken Wings With Gorgonzola Cilantro Dressing Food

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AL ROKER'S SPICY CHICKEN WINGS



Al Roker's Spicy Chicken Wings image

These wings are marinated for a few hours in a mixture of hot pepper sauce, honey, chili powder and butter and are then baked until crispy. Serve with blue cheese dressing. Recipe found in Womans Day magazine.

Provided by Marie

Categories     Lunch/Snacks

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 6

1/4 cup hot pepper sauce
1/4 cup honey
1/4 cup butter, melted
4 teaspoons chili powder
1 teaspoon salt
5 lbs 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.

Nutrition Facts : Calories 574.3, Fat 41, SaturatedFat 13.1, Cholesterol 187, Sodium 590.9, Carbohydrate 7.7, Fiber 0.4, Sugar 7.1, Protein 41.8

SPICY GRILLED CHICKEN WINGS



Spicy Grilled Chicken Wings image

We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 12h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon black pepper
1 teaspoon salt
2 cloves garlic
1/4 cup freshly squeezed lemon juice
1 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (or to taste)
1/4 cup canola oil or 1/4 cup olive oil
1 1/2 lbs 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.

Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21

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