Spicy Chinese Five Spice Rubbed Chicken Wings Wcreamy Cilantro Food

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.

SPICY CHINESE FIVE SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• 1. FOR THE WINGS
• 2. Pre-heat oven to 500 degrees, line a baking sheet with parchment.
• 3. Remove the tips from the chicken wings(save for making stock-if you wish-or discard)and cut the wings in half at the joint. Place the wings in a bowl.
• 4. Sprinkle 5 spice powder, and cayenne over wings, add salt and pepper.(be generous with the pepper) Rub this mixture all over the wings until no powder remains
• 5. Place the wings on parchment lined baking sheet with the most skin up. Bake for about 25 minutes-or until cooked through browned and crispy-meanwhile make the sauce
• 6. NOTE: This spice mixture also makes a very good Chinese inspired rub for a whole roast chicken-just maintain the ratio of 2 parts five spice to 1 part cayenne
• 7. FOR THE SAUCE
• 8. Combine all sauce ingredients through the lemon juice-add salt and pepper to taste
• 9. NOTE: I should mention that I like my wings very spicy-you might prefer a lessor amount-but the sauce goes a long way in taming the heat
• 10. NOTE: This recipe can be easily doubled-just use two baking sheets, and rotate baking sheets half way through the baking time.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS W/CREAMY CILANTRO

Steps:

• Preheat oven to 500°F.
• Place wings in a large bowl. Sprinkle with five-spice powder, cayenne, salt and pepper. Rub mixture into all of the wings until well dispersed.
• Place wing pieces, skin side up, on a baking sheet. Roast for about 25 minutes or until cooked through, browned and crispy.
• Prepare sauce by combining all ingredients in a mixing bowl. Whisk until smooth and well-combined. Season with salt and pepper as desired. Serve alongside hot wings.