CHILE BUFFALO WINGS
After years of good-natured debates about who makes the best chicken wings, the people of Richmond finally decided to settle things last year with an official wing-off. Attendees scarfed down wings from 19 restaurants and food trucks during the first-ever Kickin' Chicken Wing Fest, and On the Rox's Chile Buffalo Wings took the prize for People's Choice. This was no small feat: The restaurant's staff had to make 5,000 wings, and the recipe entails brining, cold-smoking, confiting and deep-frying. We asked the chef to share the recipe-with a few shortcuts for those of us who don't have two days to prep. (Hint: A little paprika gives the flavor of a cold smoke.)
Provided by Food Network
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat. Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble). Cover with parchment paper, then tightly cover with foil. Transfer to the oven and bake 1 1/2 hours. (Carefully check on the wings after 30 minutes; they should be slightly bubbling. If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.)
- Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain. Refrigerate until cold, 30 minutes.
- Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes. Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat.
THAI BUFFALO WINGS
Spicy and slightly sweet with unique flavors.
Provided by Patrick McCreary
Categories Appetizers and Snacks Spicy
Time 1h20m
Yield 15
Number Of Ingredients 9
Steps:
- Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
- Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
- Pour the sauce over the chicken wings; stir to coat.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 7.2 g, Cholesterol 26.8 mg, Fat 14.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 4.1 g, Sodium 204.7 mg, Sugar 3.1 g
CHILI'S BONELESS BUFFALO WINGS - COPYCAT
Time 45m
Number Of Ingredients 13
Steps:
- 1. Combine flour, salt, peppers and paprika in a medium bowl. 2. In another small bowl, whisk together egg and milk. 3. Slice each chicken breast into 6 pieces. 4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees. 5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. 6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. 7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned. 8. As chicken fries, combine the hot sauce and margarine in a small bowl. 9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. 10. You can also use a small saucepan for this step. 11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended. 12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. 13. Place the chicken pieces into a covered container such as a large jar with a lid. 14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. 15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.Source: deep-fried.food.com
Nutrition Facts : Nutritional Facts Serves
GRILLED CHILE WINGS
Steps:
- Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and exept chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.
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CHILI'S BONELESS BUFFALO WINGS (COPYCAT) RECIPE
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- Combine the flour, salt, peppers and paprika into a mixing bowl and set aside.In another mixing bowl whisk together the egg and milk.Then start on your chicken and slice into six pieces.
- Preheat 5 cups of vegetable oil in a deep fryer at 375 degrees. Dip each piece of chicken into your egg mixture and then into the breading blend.
- Repeat dipping process once more so that each piece of chicken is double coated. When all of the chicken has been double coated set them on a plate to chill for about 10-15 minutes.
- After your chicken has chilled drop each piece into the hot oil and fry for about 5 minutes until each piece is crispy golden brown.
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