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.
BAKED BUFFALO WINGS
These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.
Provided by Leesah
Categories Appetizers and Snacks Spicy
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.8 g, Cholesterol 31.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 257.6 mg, Sugar 0.1 g
BUFFALO CHICKEN CHILI
I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Provided by Lisa Arlotti
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
- Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g
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