YELLOW CHICKEN WINGS RECIPES

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JERK CHICKEN WINGS RECIPE | ALLRECIPES



Jerk Chicken Wings Recipe | Allrecipes image

These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.

Provided by Chef John

Categories     Appetizers and Snacks    Meat and Poultry    Chicken

Total Time 9 hours 10 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 18

½ yellow onion, chopped
½ cup green onions, sliced
6 cloves garlic
3 habanero peppers, seeded and chopped
2 tablespoons fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons ground allspice
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
? cup lime juice
3 pounds chicken wing drumettes
cooking spray

Steps:

  • Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
  • Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
  • Bake in the preheated oven for 25 minutes.
  • Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
  • Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.

Nutrition Facts : Calories 252.9 calories, CarbohydrateContent 11.4 g, CholesterolContent 47.6 mg, FatContent 15.9 g, FiberContent 1.5 g, ProteinContent 16.6 g, SaturatedFatContent 3.9 g, SodiumContent 1463.3 mg, SugarContent 6 g

CUBAN BAKED CHICKEN WITH SWEET PEPPERS AND YELLOW RICE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Cuban Baked Chicken with Sweet Peppers and Yellow Rice Recipe | Food Network Kitchen | Food Network image

Tender cuts of chicken are browned and cooked with aromatics, bell peppers, spices, rice and peas in this mouthwatering one-pot feast referred to as arroz con pollo in Cuba and other parts of Latin America. We use turmeric and cumin for a bright pop of color instead of the typical sazón seasoning or homemade spice mix.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Number Of Ingredients 12

1 chicken, cut into 8 pieces (about 2 1/2 pounds)
Kosher salt and freshly ground pepper 
1 tablespoon unsalted butter
1 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced 
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup medium- or long-grain rice
1 3/4 cups low-sodium chicken broth
1 cup peas, thawed frozen or cooked fresh

Steps:

  • Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.
  • Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
  • Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

Nutrition Facts : Calories 583, FatContent 15 grams, SaturatedFatContent 4.5 grams, CholesterolContent 186 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 47 grams, FiberContent 3 grams, ProteinContent 62 grams

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