Spicy Garlic Chicken Wings With Chow Chow And Blue Cheese Dip Recipes

Steps:

• In a small bowl, combine the soy sauce, sugar, salt, orange zest, garlic and pepper. Pour half of the marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain the chicken, discarding marinade. Transfer chicken to a greased 13x9-in. baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear., Using tongs, transfer chicken to a greased 15x10x1-in. baking pan. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Drizzle over chicken. , Bake, uncovered, for 30 minutes, turning once. In a small bowl, whisk the dip ingredients. Serve with wings.

Steps:

• For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
• In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
• For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
• Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
• Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
• For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
• Garnish the dip and grilled wings with the scallions just prior to serving.

Steps:

• Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
• Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
• Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze the softened garlic into a blender. Add the butter, hot pepper sauce and remaining oil; cover and process until smooth. Pour into a shallow bowl. In another shallow bowl, combine the bread crumbs, cheeses and pepper., Cut chicken wings into three sections; discard wing tip section. Dip chicken wings into the garlic mixture, then coat with crumb mixture. Place on a greased rack in a 15x10x1-in. baking pan; drizzle with any remaining garlic mixture. , Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.