RECIPE FOR LEMON PEPPER WINGS RECIPES

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Ingredients

Nutrition Facts : Calories 390 calories

GAME DAY WINGS RECIPE | KARDEA BROWN | FOOD NETWORK

Game Day Wings Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

6 cups neutral oil, plus more if needed, for frying
10 pounds chicken wings, split into flats and drummettes
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Crudite, for serving
Ranch dressing, for serving
1 cup (2 sticks) unsalted butter, melted
1/2 cup honey
2 tablespoons lemon juice plus lemon wedges, for serving, optional
2 tablespoons lemon pepper seasoning
2 tablespoons chopped fresh parsley, plus more for serving, optional
1/2 cup hot pepper hot sauce, such as Frank's
4 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon fine kosher salt
1/2 teaspoon garlic powder
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
Half of a 1-ounce envelope dried ranch seasoning

Steps:

For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
Serve with crudite and ranch dressing on the side.

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Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy.
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