Super Bowl Wings
Ingredients
CHICKEN & SEASONING
5lbs chicken wings, rinsed well and patted dry
Salt and black pepper
Garlic powder to taste
Onion powder to taste
2 tsp ground turmeric
3 Tbsp Olive oil
2 tsp good dried oregano
Parchment Paper
HOT WING SAUCE
1/4 cup ketchup
1/4 cup BBQ Sauce
1/4 cup Frank's Red Hot Sauce
Grace Scotch Bonnet Sauce to taste
1 stick of butter
2 tablespoons minced garlic (more or less for your taste)
1 1/2 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
FOR BLUE CHEESE DIP
1 1/2 cups bottled ranch dressing (a good thick one)
1/2 cup crumbled blue cheese (Danish, Gorgonzola, or Roquefort, etc) plus 1 tablespoon to garnish
FOR CELERY
8 medium celery ribs, , cut into slim sticks 4 to 5 inches long
Preheat oven to 425°F. Line baking sheet with parchment paper.
Steam Chicken: Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
Prepare Chicken: Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add salt and black pepper. Toss with wings in a bowl with the oil. Transfer wings to a lined large baking sheet (or 2 small ones, if needed) in a single layer. Bake for 30 minutes. Turn wings over; continue baking for 30 minutes. Remove wings from the oven and set aside.
Wing Sauce: Stir together the hot sauce (both Grace and Franks) and ketchup together, set aside. In a large saucepan melt butter and garlic and simmer until fragrant. Add Worcestershire sauce, BBQ sauce and vinegar; simmer for 2 minutes. Do not let boil. Turn off heat and carefully add the hot sauce and ketchup mixture to the to sauce pan and stir. No more cooking is needed -- this will thin out the sauce. Put the baked wings in the sauce pan and toss until sauce is well coated.
Serve wings with celery and blue cheese or Ranch... Enjoy
This recipe is actually combination of three wing recipes:
1. Bobby Flay
2. Cooking Light
3. Wing Sauce
5lbs chicken wings, rinsed well and patted dry
Salt and black pepper
Garlic powder to taste
Onion powder to taste
2 tsp ground turmeric
3 Tbsp Olive oil
2 tsp good dried oregano
Parchment Paper
HOT WING SAUCE
1/4 cup ketchup
1/4 cup BBQ Sauce
1/4 cup Frank's Red Hot Sauce
Grace Scotch Bonnet Sauce to taste
1 stick of butter
2 tablespoons minced garlic (more or less for your taste)
1 1/2 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
FOR BLUE CHEESE DIP
1 1/2 cups bottled ranch dressing (a good thick one)
1/2 cup crumbled blue cheese (Danish, Gorgonzola, or Roquefort, etc) plus 1 tablespoon to garnish
FOR CELERY
8 medium celery ribs, , cut into slim sticks 4 to 5 inches long
Directions
Preheat oven to 425°F. Line baking sheet with parchment paper.
Steam Chicken: Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
Prepare Chicken: Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add salt and black pepper. Toss with wings in a bowl with the oil. Transfer wings to a lined large baking sheet (or 2 small ones, if needed) in a single layer. Bake for 30 minutes. Turn wings over; continue baking for 30 minutes. Remove wings from the oven and set aside.
Wing Sauce: Stir together the hot sauce (both Grace and Franks) and ketchup together, set aside. In a large saucepan melt butter and garlic and simmer until fragrant. Add Worcestershire sauce, BBQ sauce and vinegar; simmer for 2 minutes. Do not let boil. Turn off heat and carefully add the hot sauce and ketchup mixture to the to sauce pan and stir. No more cooking is needed -- this will thin out the sauce. Put the baked wings in the sauce pan and toss until sauce is well coated.
Serve wings with celery and blue cheese or Ranch... Enjoy
This recipe is actually combination of three wing recipes:
1. Bobby Flay
2. Cooking Light
3. Wing Sauce
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