SPICY CITRUS CHICKEN WINGS
The contrasting flavors of citrus and spice make a unique marinade for these broiled wings. A great recipe for feeding a crowd.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 28 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in large bowl until blended. Reserve 1/4 cup of the honey mixture; refrigerate until ready to use. Add chicken to remaining honey mixture; toss to coat. Refrigerate 1 hour to marinate.
- Preheat broiler. Remove chicken from marinade; discard marinade. Place wings on rack of broiler pan.
- Broil, 4 inches from heat, 16 to 20 min. or until chicken is done, turning occasionally and brushing with the reserved honey mixture for the last 5 min.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 105 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 8 g
SPICY CITRUS CARAMEL CHICKEN WINGS
This recipe for spicy citrus caramel chicken wings is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.
- Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.
- In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.
- Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.
SPICY CITRUS CARAMEL CHICKEN WINGS
Steps:
- 1. Preheat oven to 450 degrees. 2. In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour. 3. Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside. 4. In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat. 5. Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.
SPICY CARAMEL CHICKEN
This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.
- Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.
- Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.
- Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.
Nutrition Facts : Calories 1003.9 calories, Carbohydrate 93.6 g, Cholesterol 190.7 mg, Fat 47.7 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.8 g, Sodium 1934.2 mg, Sugar 42.8 g
SPICY CITRUS GRILLED CHICKEN
Make and share this Spicy Citrus Grilled Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a large zip-top plastic bag.
- In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
- Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
- Remove chicken from marinade and season with salt and pepper.
- Grill chicken until browned and internal temperature reaches 165 degrees F.
SPICY CITRUS CHICKEN
For me, chicken is something that I always have on hand. Recipes for different ways to cook it, however, are not. I thought this sounded interesting and turned out delicious!
Provided by Redneck Epicurean
Categories Chicken
Time 6h20m
Yield 3 lbs. meat
Number Of Ingredients 9
Steps:
- Place ingredients in a zip top bag and refrigerate for 4-6 hours.
- Heat grill and cook meat; brush with marinate while cooking.
- Bring marinade to a boil. Thicken slightly and serve with the meat.
Nutrition Facts : Calories 631.9, Fat 34.9, SaturatedFat 10, Cholesterol 172.5, Sodium 624.2, Carbohydrate 33.4, Fiber 1.5, Sugar 28.7, Protein 45.1
SPICY BUTTERSCOTCH WINGS
We love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. -Aaron Salazar, Westminster, Colorado
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 400°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Combine next 7 ingredients; add wings and toss to coat., Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350° and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm., Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm., In a large skillet over medium heat, melt butter; add bread crumbs, 1 green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside., To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot.
Nutrition Facts : Calories 100 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
ASIAN CARAMEL CHICKEN WINGS
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
Nutrition Facts : Calories 391 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 28 grams protein, Sodium 3.2 milligram of sodium
GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS
Categories Chicken Citrus Fruit Garlic Herb Onion Vegetable Backyard BBQ Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
- Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.
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