DEVIL'S REVENGE BURGER
Steps:
- Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside.
- Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside.
- Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy Chile Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted.
- Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers.
- Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste.
- Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together.
- Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended.
- Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped.
- Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper.
SAVORY HOT WINGS
Very different than traditional hot wings, not fried. If wrapped in foil and left on the grill the chicken will be so tender it will fall off the bone. (I've also used the marinade to spice up grilled chicken breasts.) My friends and family can't get enough of these, have plently napkins ready!
Provided by Donna H
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients for marinade, reserve some marinade for basting.
- Put wings and marinade in a resealable bag, refrigerate several hours.
- Grill over medium coals basting with reserved marinade until done.
- When wings are slightly browned and carmelized wrap in foil and leave on the grill for another 30 minutes or until ready to serve.
Nutrition Facts : Calories 639.2, Fat 40.3, SaturatedFat 9.6, Cholesterol 116.5, Sodium 1076.1, Carbohydrate 41.6, Fiber 2.6, Sugar 36.1, Protein 29.1
BAKED HOT WINGS.
I was looking to find a recipe that was not overpoweringly spicy, somewhat healthy and less messy than wings doused in sauce. This is what I came up with. Once cooked, the wings can be put in a crock pot and they get more tender and flavorful the longer they are in there, but they start to fall off the bone and are messier.
Provided by Scott Johnson
Categories Chicken
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the excess skin from the wings.
- Bake at 350 for 25 minutes, or until fully cooked, on a rack to allow the grease to drip off.
- Cool completely.
- Combine all the other ingredients.
- Completely cover the wings or toss in the sauce.
- Marinate in the sauce at least 2 hours (preferably overnight).
- Bake at 350 for 15 minutes on a rack.
- Wings can be coated again in the sauce or served as they are.
VEGETARIAN HOT WINGS
Yummy veg hotwings. If you want them to be vegan, then you can use vegan margarine. They're amazing, and one of my favorite foods.
Provided by WhitneysWonders
Categories Spicy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place seitan pieces and melted margarine in large, ziplock, freezer bag with rest of ingredients and shake well.
- Let marinate for 20 minutes in the refrigerator.
- Take seitan out of excess sauce(Save excess sauce for reduction sauce) and put pieces on baking sheet and bake for 10-15 minutes on 350 (turn them mid-way through).
- Reduction Sauce:.
- Melt margarine in sautee pan and add excess marinade.
- Add the 1/2 ounce of both habanero and Louisiana hotsauce, incorporate.
- Stir in brown sugar and minced onions.
- Once the sauce becomes syrupy either remove from heat and serve on the side of the hotwings, or add hotwings to the pan, stir everything together, and serve the wings pre-sauced.
Nutrition Facts : Calories 29.6, Fat 1.1, SaturatedFat 0.2, Sodium 1290.8, Carbohydrate 5, Fiber 0.2, Sugar 4, Protein 0.3
DEVILED CHICKEN WINGS
This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". My wife is a real chicken wing "nut", and she ordered me to make them. They are REAL good! Prep time does not include marrinating time.
Provided by Toby Jermain
Categories Chicken
Time 1h30m
Yield 35-40 wings
Number Of Ingredients 16
Steps:
- Place wing pieces in a large Ziploc plastic bag.
- Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
- Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
- Refrigerate overnight, turning and kneading several times.
- Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
- Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
- Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
- Transfer wings to a serving dish, and pour and scrape the sauce over them.
- Serve hot.
- Serves 6-8.
Nutrition Facts : Calories 175.1, Fat 13.3, SaturatedFat 4, Cholesterol 53.4, Sodium 106.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 12.1
ORIENTAL HOT WINGS
This is one of my sisters recipes that we all enjoy. The sauce is great. Prep time does not include letting it stand overnight. Estimated serving sizes.
Provided by Nimz_
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine everything except chicken wings in a heavy sauce pan and bring to a boil.
- Pour over chicken wings coating each wing well. (I use a zip lock bag to store in the frig and turn it frequently).
- Let stand in the frig overnight.
- Preheat over to 350°F.
- Place chicken wings on an aluminum foil lined baking dish with sauce and bake for about 1 hour and 15 minutes turning often, brushing with sauce.
- The sauce will caramelize. It is best when using only the drum stick of the wing.
- (If you prefer, use half of the sauce to marinade the chicken reserving half for basting. I've used both methods and it works well).
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