GRILLED BUFFALO WINGS
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
- Preheat a gas grill to medium heat (about 350 degrees F).
- Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
- In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
- In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
DRUNKEN WINGS
Make and share this Drunken Wings recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl.
- Marinate for at least 2 hours at room temperature.
- Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes.
- Transfer to platter and serve.
Nutrition Facts : Calories 448.9, Fat 29.4, SaturatedFat 7.3, Cholesterol 109.2, Sodium 401.6, Carbohydrate 10.3, Fiber 0.5, Sugar 7.9, Protein 27.1
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
CRISPY GRILLED WINGS
My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 pieces.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
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