Red Hot Chicken Recipes

FRANK'S REDHOT BUFFALO CHICKEN WINGS

Steps:

• If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
• Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
• Toss wings in Buffalo Wings Sauce to coat.
• Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.

RED-HOT CHICKEN AND PEPPERS

Steps:

• Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
• Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.

CHICKEN 65

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.