BROILED HOT PEPPER WINGS
Provided by Claire Robinson
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
- Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
- In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
TOM DOUGLASS'S HOT-PEPPER WINGS WITH CILANTRO SOUR CREAM
From the Dahlia restaurant in Seattle this recipe was published by Esquire Magazine under the heading of "Recipes for Men". Esquire Magazine says...."People joke about men in the kitchen. "Danger: Men Cooking" aprons, stuff like that. It's time to make those people choke on their own underestimations." These wings are really easy but make an impressive presentation and are delicious!
Provided by Sooz Cooks
Categories Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
- Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
- Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
- Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
- While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
- Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
- To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
- To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
- Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.
Nutrition Facts : Calories 483.4, Fat 31, SaturatedFat 10.4, Cholesterol 128.5, Sodium 6129.7, Carbohydrate 12, Fiber 2.6, Sugar 2.9, Protein 40.2
HOT-PEPPER WINGS
Steps:
- Season 3 pounds chicken wings with salt and pepper. Bake at 425 degrees F until golden, about 40 minutes. Melt 4 tablespoons butter with a 2-ounce bottle of green hot sauce. Pour over the wings and bake 15 more minutes. Toss the wings with 1/2 cup each chopped cilantro and scallions. Top with sliced pickled jalapenos.
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