Firehouse Wings Recipes

Steps:

• In a large bowl mix together the oil, vinegar, Tabasco, chili powder, garlic powder and salt.
• Rinse wings in cold water and pat dry with paper towels.
• Add wings to the mixture in bowl and toss to evenly coat all wings (I put the mixture in a large zip-lock bag and shake everything together until coated).
• If tossing in bowl cover and chill the wings in sauce for at least 30 minutes.
• (of course the longer you chill them the more the sauce soaks in).
• Set oven to broil.
• Remove wings from sauce and place in a 13x9 foil lined baking pan.
• Broil wings about 4" from heat 7-10 minutes.
• Turn and broil other side about 7 minutes.
• Continue turning every couple of minutes until wings are done.
• Serve with blue cheese or ranch dressing.

Steps:

• Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
• Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
• Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
• Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.