BUFFALO CHICKEN WINGS
Steps:
- Preheat the broiler.
- Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
- For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
- Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
SPICY CHICKEN WINGS
Steps:
- Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to medium-high.
- Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
- Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
CILANTRO LIME CHICKEN WINGS
Oh-so-perfectly crispy, charred + smoky with the easiest marinade. Cilantro, lime, cumin, chili powder. So simple yet so good!
Provided by Chungah Rhee
Categories appetizer
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest 5 minutes. In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons lime juice. Serve immediately.
TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO
Steps:
- Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
- Preheat the oven to 400 degrees F.
- Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!
PEAR SALAD WITH GORGONZOLA DRESSING
Steps:
- Divide arugula between 4 plates and top with pears.
- In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
SWEET CHILI-GLAZED CHICKEN WINGS
Easy to make Sweet Chili-Glazed Chicken Wings recipe
Categories Chicken Garlic Ginger Herb Poultry Appetizer Bake Super Bowl Summer Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Makes 4 First-Course or 2 Main-Course Servings
Number Of Ingredients 13
Steps:
- Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
- Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
- Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
- Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
GORGONZOLA SALAD DRESSING / DIP
Delicious on a crisp green salad... or use with fresh veggie dippers for an appetizer tray. It's good with Buffalo Style chicken wings, too! Cook time is chilling time in refrigerator.
Provided by luvmybge
Categories Salad Dressings
Time 1h5m
Yield 2 Cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together with hand mixer.
- Refrigerate to blend flavors.
- Use as dip or salad dressing.
Nutrition Facts : Calories 148, Fat 12.5, SaturatedFat 4.4, Cholesterol 18.4, Sodium 337.9, Carbohydrate 6.4, Fiber 0.1, Sugar 1.6, Protein 3.2
ITALIAN STYLE CHICKEN WINGS
These are a great alternative to hot wings if you don't like spicy stuff. Give the wings an elegant look for a party by garnishing with radicchio leaves and curly parsley.
Provided by Sarah Kay
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil to 350 degrees.
- A deep-fat fryer is best for cooking wings.
- Cut wings at each joint, discard tips.
- Drummettes are ready to cook as is.
- Place chicken pieces in hot oil making sure that each piece is fully immersed in the oil.
- Cook for 10 min.
- Remove from hot oil, drain, and pat dry.
- To make sauce combine olive oil, garlic, oregano, parsley, cheese, salt, pepper,& vinegar.
- Stir well.
- Heat oven to broil.
- Coat each chicken piece with sauce and broil each side for 4 minutes.
- Serve with dip and celery stickes.
Nutrition Facts : Calories 2643.4, Fat 271.7, SaturatedFat 42.3, Cholesterol 226.4, Sodium 506.2, Carbohydrate 0.9, Fiber 0.1, Protein 54.1
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