Picante Chicken Wings Recipes

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

Steps:

• Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
• Serve the chicken with the reserved picante sauce mixture.
• Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

Steps:

• Stir the picante sauce, honey and ginger in a large bowl.
• Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
• Bake at 400 degrees F for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.

Steps:

• Preheat oven to 375°F.
• Combine 3/4 cup picante sauce with catsup, honey and cumin.
• Pour over wings, cover and marinate in refrigerator 1 hour or more, turning at least once.
• Place wings on a foil lined broiler pan, reserving marinade.
• Bake 30 minutes.
• Baste with marinade, bake 15 minutes, brush with marinade and bake another 15 minutes.
• Turn heat up to broil, place pan 6 inches from broiler, cook 2 minutes per side.
• Combine 1/4 cup picante sauce with sour cream and serve with wings.

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

Steps:

• Combine chicken and buttermilk in a bowl. Refrigerate 20 to 30 minutes.
• Mix flour, seasoned salt, salt, and black pepper in a bowl.
• Drain buttermilk from chicken and softly pat dry with paper towel. Mix chicken in flour mixture until well coated on all sides.
• Heat oil in a saucepan over medium heat.
• Fry chicken in 2 batches in the hot oil until no longer pink in the center and the juices run clear, about 10 minutes per batch; drain on a plate lined with paper towel.
• Rinse saucepan and return to medium heat. Stir chicken and picante sauce together in the pan; cook until hot, about 5 minutes.

Steps:

• In a large pot combine the chicken, tomatoes with green chile peppers, potatoes, sausage, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.

Steps:

• Preheat the oven to 500°.
• Line a large rimmed baking sheet with Release aluminum foil, then spray with non-stick spray.
• In a large mixing bowl, combine the wings and the lemon juice and mix thoroughly.
• Mix together pepper, garlic salt, kosher salt and thyme and add to wings.
• Mix again.
• Add the cayenne pepper to the melted butter and add to wings.
• Mix thoroughly a final time.
• Then transfer the wings to the prepared baking sheet, and arrange them in one layer.
• Roast in the oven for 10 minutes.
• Drain juice from pan and return to oven and roast for 10 minutes longer.
• Turn wings over and cook for 10 more minutes or until nicely browned.
• Serve the wings as they are or with your favorite dipping sauce.

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!