GARLIC-GINGER CHICKEN WINGS RECIPE | ALLRECIPES
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Spicy Appetizers
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 5 pounds wings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, CarbohydrateContent 21.1 g, CholesterolContent 48.2 mg, FatContent 7.5 g, FiberContent 0.4 g, ProteinContent 18.8 g, SaturatedFatContent 1.7 g, SodiumContent 258 mg, SugarContent 10.8 g
BEER CAN CHICKEN RECIPE | ALLRECIPES
This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!
Provided by Hunter's Mom 2008
Categories Whole Chicken
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
- Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 546.2 calories, CarbohydrateContent 24 g, CholesterolContent 145.4 mg, FatContent 27.3 g, FiberContent 2.7 g, ProteinContent 47.5 g, SaturatedFatContent 7.3 g, SodiumContent 478.6 mg, SugarContent 18.4 g
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