3 Easy Spicy Chicken Wing Recipes For a Fantastic Treat
By Terry Retter
I believe a lot of us find hot and spicy chicken wings finger-licking good. If, however, you are allergic to chicken or spicy foods, then you are not able to savor this favorite snack and picnic favorite.
Over the years of being a chicken lover myself, I have compiled 3 hot n' spicy chicken recipes which I would like to share for you to try and enjoy. I like to think that my chicken recipes are a bit trendy but authentic and perfect family special deals. These simple recipes are also fantastic for entertaining. You can serve them for snacks, meals, and as appetizers at parties, picnics and social gatherings.
I chose to deep fry my chicken wings based from traditional ways they have been prepared over the years. Some may choose to bake or barbecue them but they just do not turn out the same. Plus, in just a few minutes I get wings that are crispy on the outside with skin that sizzles yet juicy inside with great flavors! To me, nothing beats the crunchiness of a deep fried chicken wing. Of course, the best way to consume these is to pick them up and eat with your fingers. I realized that cutting the chicken wings at joints, and the tips off before cooking can make them easier to eat with a minimum of extra work.
At a quick glance at these recipes, you will see them to be similar, but each recipe is classically unique.
• 4 to 6 ounce Parmesan cheese finely grated
• 2 tbs. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings
Line a cookie sheet with aluminum foil. Slice chicken wings and discard the tips. Dissolve the stick of margarine in a small sauce pan, and combine all dry ingredients in saucepan. Dip the chicken wings in margarine and roll in Parmesan cheese. Arrange on the cookie sheet. Bake in preheated 350-degree oven for 1 hour. Arrange the crispy chicken wings in a serving dish, and serve warm.
• 4-5 lbs. chicken wings
• 1/2 stick margarine
• 10 shakes Tabasco
• 1 bottle Durkee hot sauce (or your favorite hot sauce)
• 2 tbsp. honey
• 2 tsp. cayenne pepper (optional)
Heat the cooking oil (not in ingredients)in a heavy pan and deep fry chicken wings for 20 minutes. Drain. Combine all other ingredients to form a sauce. Dip chicken wings and let set in sauce. Dry and arrange in a serving dish. Serve.
• 5 lbs. bag chicken wings
• 1-2 sticks butter
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
Heat enough cooking oil to cover the chicken wings in a heavy pan – caution never let the level of the oil get above 2/3 the height of the pan (not in ingredients). Deep fry chicken wings until golden. Drain on paper towel. Combine the hot sauce and melted butter. Transfer into a pan or crock pot. Add chicken wings to sauce and heat thoroughly. Arrange in a serving dish and serve warm.
To get excellent flavor and tenderness of your chicken wings, it is best to heat oil 350 to 375 F. Do not put more than a single layer of the wings in a deep fryer or sauce pan. Check cooking times to get the internal temperature of 165 to 170 degrees. Let the chicken wings sit on paper towels for 5 to 10 minutes before serving.
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