Archive for the ‘wings’ Category

I have chicken at least twice a week…can’t get enough of it! So I’m always looking for new recipes. I especially love marinades, because they’re easy to prepare ahead of time, and the flavor really gets into the meat.

The balsamic In use in this recipe is the basic, $9-buck-a-bottle stuff. Don’t use the 25-year-old aged fancy balsamic!

 

fullsizerender-15

4 lbs. chicken parts, or 1 whole chicken cut up
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoon mustard (I use Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons garlic salt
1 teaspoon pepper
extra virgin olive oil

 

If you’re using a whole chicken and the breast is really large, you’ll want to cut it in half so that it cooks as quickly as the other parts. Put all the chicken pieces in a large Ziploc bag.

In a bowl, combine the balsamic vinegar, honey, mustard, rosemary, salt and pepper. Whisk to mix thoroughly.

Pour the contents of the bowl into the Ziploc bag, seal tightly, and squish it around to make sure the marinade reaches all surfaces of the chicken.

Marinate the chicken for at least an hour at room temperature. Overnight in the fridge is even better. Make sure you squish the bag every once join a while to move the marinade around. Keep the bag in a bowl to prevent accidental spillage all over your fridge! Remove the bag from the fridge about an hour before cooking to bring the meat to room temperature.

Pre-heat the oven to 350.

Using an oven-proof pan, heat some olive oil (pork fat is even better!) and then place the chicken pieces in the pan. (Discard the marinade.)

Sear for 2 minutes on one side, then sear for 2 more minutes on the other. Place the pan in the oven and cook for 30 minutes, making sure the chicken has cooked all the way through.

 

 

 

 

 Over the years, I’ve tweaked this Asian marinade recipe, adding more ingredients. Feel free to use more or less according to your own taste. After all, that’s how any recipe becomes truly your own.
My wife is on a gluten-free diet, so I cook that way when possible. In this case, the soy sauce usually has wheat, so I use La Choy, a gluten-free brand.  You’ll notice two bottles below. I sometimes mix half regular soy sauce with half lite soy to cut the sodium.

 

10 lbs. chicken wings, the larger the better
1 cup soy sauce (I use La Choy, which is gluten-free)
1 small can (6 oz.) pineapple juice
2/3 cup brown sugar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon Chinese five spice
1 teaspoon sesame oil
1 teaspoon peanut satay sauce (optional)

Place the chicken pieces in a large  Ziploc bag. Whisk all the marinade ingredients together in a bowl. Add the marinade to the bag, seal it well, then squish the bag around so that the marinade makes contact with all the chicken.
To prevent accidental spills, place the bag in a clean bowl. Marinate the chicken for several hours at room temperature or overnight in the fridge, turning the bag once in a while to make sure everything gets an even exposure to the marinade.
The next day, pour off the marinade and discard it, removing the chicken wings from the bag. Place the wings on a cookie sheet lined with foil (I use Reynold’s non-stick) and bake at 325 degrees for about 30 minutes.

HONEY GLAZED CHICKEN WINGS

Posted: February 3, 2017 in chicken, Recipes, wings
Tags: , , , ,

I can’t get enough of chicken, and I cook it at least a couple of times a week. So I have to keep coming up with new flavors to challenge my taste buds as well as myself. And with Super Bowl Sunday around the corner, chicken wings are a must.

This recipe works with wings, and any other chicken parts you like.

Here’s a hint with fresh ginger: buy a nice looking root and keep it wrapped well and in the freezer. When you need some, simply grate the frozen root, skin and all, and then place it back in the freezer until next time. It will last a lot longer than in the fridge.

honey glazed chicken

 

 

 

4 lbs. chicken wings
1/2 cup honey
1/2 cup water
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons sesame oil
1 teaspoon cayenne pepper sauce (I like Frank’s Red Hot)
1/2 teaspoon fresh ginger, minced
1/4 cup onion, minced
1 tablespoon garlic, minced
1 cup chicken stock, preferably homemade

 

Thaw chicken wings and place in a Ziploc bag.

In a separate bowl, whisk together all the other ingredients, except chicken stock, to make a marinade. Pour this marinade into the Ziploc with the chicken and seal, squeezing the air out of the bag. Squish the bag around so that the marinade thoroughly covers all the chicken wings. Place the bag in the fridge to marinate for at least 4 hours, but overnight is even better. Place the bag in a bowl to prevent accidental leakage in your fridge.

Pre-heat the oven to 325.

Carefully pour the marinade out of the Ziploc bag into a saucepan, adding the chicken stock, and reduce until it becomes a thick, gooey glaze. Be careful not to burn the sugars in the honey. Honey can also foam up and overflow if you’re not watching it.

Remove the chicken pieces from the bag and place them on a baking sheet covered with non-stick aluminum foil. Bake for about 30 minutes.

The reduced marinade glaze should be ready right around the time the chicken has cooked for 30 minutes or so. Brush the glaze on to the chicken, and place back in the oven to cook 15 more minutes.

 

I have chicken at least twice a week…can’t get enough of it! So I’m always looking for new recipes. I especially love marinades, because it’s easy to prepare ahead of time, and the flavor goes right through the meat.

The balsamic used in this recipe is the basic, $9-buck-a-bottle stuff. don ‘t use your 25-year-old aged fancy balsamic!

 

fullsizerender-15

4 lbs. chicken parts, or 1 whole chicken cut up
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoon mustard (I use Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons garlic salt
1 teaspoon pepper
extra virgin olive oil

 

If the breast of the chicken is really large, you’ll want to cut it in half so that it cooks as quickly as the other parts. Put all the chicken pieces in a large Ziploc bag.

In a bowl, combine the balsamic vinegar, honey, mustard, rosemary, salt and pepper. Whisk to mix thoroughly.

Pour the contents of the bowl into the Ziploc bag, seal tightly, and squish it around to make sure the marinade reaches all surfaces of the chicken.

Marinate the chicken for about an hour at room temperature. Preheat the oven to 350.

Using an oven-proof pan, heat some olive oil and then place the chicken pieces in the pan. Sear for 2 minutes on one side, then sear for 2 more minutes on the other. Place the pan in the oven and cook for 30 minutes, making sure the chicken has cooked all the way through.

 

 

 

 

I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

ALZ GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1/4 cup dried onion flakes
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 20 minutes on low, until slightly thickened.

saucey

How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce…

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

 

I love fried chicken. And despite what most people think, fried food is really not that bad for you if you fry it properly. I use clean avocado oil every time, sometimes adding bacon fat or pork fat if I have it. And I get the oil to the right temperature: two key factors that will result in crispy chicken that isn’t bogged down with grease. What makes this recipe great is that I get all the benefits of crispy fried chicken without all the grease and without standing watch over it the whole time.

You can use any chicken parts for this recipe. Fry the chicken until it just turns golden brown and then finish it in the oven.

 

10 lbs. large chicken wings or chicken pieces
Avocado oil, for frying

For soaking:

1 quart buttermilk
1 tablespoon hot sauce (I use Frank’s Red Hot)

For the seasoned flour:

2 cups all purpose flour (I use gluten-free flour)
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano

Open the bottle or carton of buttermilk and add 2 teaspoons of hot sauce. Close the container and shake to combine. Place the chicken pieces in a Ziploc bag, cover with the buttermilk, and seal the bag, letting the chicken soak in it for at least several hours. Overnight is best.

image

 

Pre-heat the oven to 350 degrees.

In a bowl, combine the flour, salt, pepper, paprika, granulated garlic, onion powder, basil and oregano. Mix well.

After the chicken has soaked in the buttermilk, remove the pieces one at a time, leaving the buttermilk on them as you toss the pieces into the seasoned flour. Shake off the excess flour, and then set the pieces aside on a metal baking rack placed on a sheet pan.

Pour the oil into a large heavy-bottomed stock pot to a depth of 1-inch. Heat the oil to 360 degrees on a thermometer.

image

Working in batches, place the chicken pieces in the oil, being careful not to overcrowd them. Fry the chicken until it is golden brown on both sides, then place each piece back on the metal baking rack set on the sheet pan.

Once all the chicken has been fried, place the sheet pan in the oven for 30 to 40 minutes, until it’s fully cooked and crispy.

image

 

Feast!

Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest: a little too sweet. Meyer lemon: very good. But the Big Daddy of ’em all: grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

ALZ GRAPEFRUIT BARBECUE SAUCE

 

Ingredients:

 

1 cup ketchup

1/2 cup firmly packed brown sugar

Juice and zest of 1 grapefruit

3 tablespoons unsalted butter

1/4 cup dried onion flakes

1 teaspoon cayenne pepper sauce, like Frank’s Red Hot

1 teaspoon Worcestershire sauce

1 teaspoon granulated garlic

1/4 teaspoon black pepper

(no salt)

 

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 30 minutes on low, or until slightly thickened.

saucey

How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? If you’ve seen Chef Nobu standing in a long line, waiting for his barbecue in that American Express commercial, then you’ve seen Franklin’s. People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce…

 

Ingredients:

 

2 cups ketchup

3/4 cup water

6 tablespoons cider vinegar

6 tablespoons white vinegar

6 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons black pepper

1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

 

Through years of tireless experimentation, I’ve come up with a barbecue sauce that I feel is the best I’ve ever had. Granted, everybody has their favorites, but this one kicks ass. I prefer a slightly sweet and tangy barbecue sauce,  so unless I’m making a classic pulled pork sandwich, I usually avoid vinegar-based sauces. It works well with pork, but especially well with chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest: a little too sweet. Meyer lemon: very good. But the Big Daddy of ’em all: grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

ALZ GRAPEFRUIT BARBECUE SAUCE

 

Ingredients:

1 cup ketchup

1/2 cup firmly packed brown sugar

Juice and zest of 1 grapefruit

3 tablespoons unsalted butter

1/4 cup dried onion flakes

1 teaspoon cayenne pepper sauce, like Frank’s Red Hot

1 teaspoon Worcestershire sauce

1 teaspoon granulated garlic

1/4 teaspoon black pepper

(no salt)

 

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 30 minutes on low, or until slightly thickened.

 

 

HONEY GLAZED CHICKEN WINGS

Posted: February 17, 2013 in chicken, Recipes, wings
Tags: , , , ,

I can’t get enough of chicken, and I cook it at least a couple of times a week. So I have to keep coming up with new flavors to challenge my tastebuds as well as myself. Previous posts have included Cantonese Chicken (https://livethelive.com/2013/01/11/cantonese-chicken/), Asian-style chicken wings (https://livethelive.com/2012/11/01/asian-style-chicken-wings/), and oven fried chicken wings (https://livethelive.com/2012/12/05/oven-fried-chicken-wings/).

This time around, it’s a honey glaze with hints of ginger that couldn’t be simpler. Feel free to use any chicken parts you like. Even a whole roasted chicken would work with this recipe. And choosing the right bird, a pasture-raised chicken like the ones I get from my friends at FireFly Farms in Stonington, CT (http://www.facebook.com/pages/FireFly-Farms/242699329121278) makes all the difference.

honey glazed chicken

 

Ingredients

 

4 lbs chicken wings

1/2 cup honey

1/2 cup water

1/4 cup soy sauce

1/4 cup apple cider vinegar

2 Tablespoons sesame oil

1 teaspoon cayenne pepper sauce, like Frank’s Red Hot

1/2 teaspoon fresh ginger, minced

1/4 cup onion, minced

1 Tablespoon garlic, minced

1 cup chicken stock, preferably homemade

 

Thaw chicken wings and place in a Ziploc bag.

In a separate bowl, whisk together all the other ingredients, except chicken stock, to make a marinade. Pour this marinade into the Ziploc with the chicken and seal, squeezing the air out of the bag. Squish the bag around so that the marinade thoroughly covers all of the chicken wings. Place the bag in the fridge to marinate for about 4 hours, squishing it around every hour.

Preheat the oven to 325.

Carefully pour out the marinade into a saucepan, adding the chicken stock, and reduce until it becomes a thick, gooey glaze. Be careful not to burn the sugars in the honey. Honey can also foam up and overflow if you’re not watching it.

Remove the chicken pieces from the bag and place them on a baking sheet covered with non-stick aluminum foil. Bake for about 30 minutes.

The reduced marinade glaze should be ready right around the time the chicken has cooked for 30 minutes or so. Brush the glaze on to the chicken, and place back in the oven to cook 15 more minutes.

 

I love fried chicken. And despite what most people think, fried food is really not that bad for you if you fry it properly. Use clean oil every time, and get the oil to the right temperature: two key factors that will result in crispy chicken that isn’t bogged down with grease. But frying also means you have to stand over the chicken and watch it all the time…especially a pain in the butt if you’ve got guests and you’re making a lot of chicken! What makes this recipe great is that you get all the benefits of a crispy fried chicken without all the grease and without standing watch over it the whole time.

You can use chicken wings or any chicken parts for this recipe. Either way, I fry the chicken until it just turns golden brown and then bake it in the oven.

Ingredients:

10 lbs large chicken wings or chicken pieces

Vegetable oil, for frying

For soaking:

1 quart buttermilk

2 teaspoons Frank’s Red Hot, or other hot sauce

For the seasoned flour:

1 ½ cups all purpose flour

½ cup whole wheat flour

1 Tablespoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon basil

1 teaspoon oregano

Open the bottle or carton of buttermilk and add 2 teaspoons of hot sauce. Close container and shake to combine. Place chicken pieces in a bowl and cover with buttermilk, letting the chicken soak in it for at least several hours or overnight.

Chicken soaking in buttermilk/hot sauce mixture overnight.

Pre-heat oven to 350 degrees.

Combine all purpose and whole wheat flours in a bowl. Add salt, pepper, paprika, granulated garlic, onion powder, basil and oregano. Mix well.

After chicken has soaked in the buttermilk, remove the pieces one at a time, leaving the buttermilk on them as you toss the pieces into the seasoned flour. Set pieces aside on a metal baking rack placed on a sheet pan.

Pour the vegetable oil into a large heavy-bottomed stock pot to a depth of 1-inch. Heat the oil to 360 degrees on a thermometer.

From the buttermilk, to the breadcrumb mixture, to the oil.

From the buttermilk, to the breadcrumb mixture, to the oil.

Working in batches, place the chicken pieces in the oil, being careful not to overcrowd them. Fry the chicken until it is golden brown on both sides, then place each piece back on the metal baking rack set on the sheet pan.

Once all the chicken has been fried, place the sheet pan in the oven for 30 to 40 minutes, until fully cooked and crispy.

fried chix

Feast!