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More from chrismukkah
Actually, this was supposed to be Apricot Chili Baby Back Ribs...or even Korean Fried Chicken...er...well, maybe not :P But, this went well and was very tasty, and would make for great eating for the upcoming Stupid Bowl...er...I mean, Super Bowl :P
Make sure you bring plenty of paper towels, this is pretty sticky :P
*optional stuffs
For the rub:
2 tablespoons garlic powder
2 teaspoons dried thyme
2 tablespoons paprika
2 tablespoons sugar
4 teaspoons salt (more like 3)
1 teaspoon cayenne pepper
1 teaspoon nanami togarashi (japanese chili powder)*
2 tablespoons dry mustard
1 ziploc bag (I like the shake and bake method, sue me :P)
half a package of chicken wings (the other half WILL be Korean Fried, this I swear!!!! *shakes fist*)
cooking spray
For the glaze:
1 1/2 cups apricot jam (killed the whole jar XD)
4 teaspoons red pepper flakes (didnt use, it had more than enough heat)
2 teaspoons salt
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
To make:
Heat the oven to 325 degrees (I did 350) and line a big cookie sheet with tin foil, and use the spray.
Get a small bowl, and and mix together the garlic powder, thyme, paprika, sugar, salt, cayenne, chili powder and mustard.....throw it in the bag with the chicken wings, seal and shake well, then throw the wings right onto the sheet :3
In the same bowl, (washed) put in the apricot jam, pepper and salt, mustard and cider vinegar; stir well. You can put this right in the ziploc bag, or just baste/spoon it on the chicken right from the bowl...
Set your timer for thirty minutes, and baste that chicken on one side, turning with a pair of tongs at the half mark, and then baste again...
Like I said I have a slow oven, and bone-in chicken can take a bit longer, so another 10 minutes or until it starts to get good and browned and gooey :3
Then just take it out...let it rest for a minute and serve :3
Enjoy :)
Make sure you bring plenty of paper towels, this is pretty sticky :P
*optional stuffs
For the rub:
2 tablespoons garlic powder
2 teaspoons dried thyme
2 tablespoons paprika
2 tablespoons sugar
4 teaspoons salt (more like 3)
1 teaspoon cayenne pepper
1 teaspoon nanami togarashi (japanese chili powder)*
2 tablespoons dry mustard
1 ziploc bag (I like the shake and bake method, sue me :P)
half a package of chicken wings (the other half WILL be Korean Fried, this I swear!!!! *shakes fist*)
cooking spray
For the glaze:
1 1/2 cups apricot jam (killed the whole jar XD)
4 teaspoons red pepper flakes (didnt use, it had more than enough heat)
2 teaspoons salt
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
To make:
Heat the oven to 325 degrees (I did 350) and line a big cookie sheet with tin foil, and use the spray.
Get a small bowl, and and mix together the garlic powder, thyme, paprika, sugar, salt, cayenne, chili powder and mustard.....throw it in the bag with the chicken wings, seal and shake well, then throw the wings right onto the sheet :3
In the same bowl, (washed) put in the apricot jam, pepper and salt, mustard and cider vinegar; stir well. You can put this right in the ziploc bag, or just baste/spoon it on the chicken right from the bowl...
Set your timer for thirty minutes, and baste that chicken on one side, turning with a pair of tongs at the half mark, and then baste again...
Like I said I have a slow oven, and bone-in chicken can take a bit longer, so another 10 minutes or until it starts to get good and browned and gooey :3
Then just take it out...let it rest for a minute and serve :3
Enjoy :)
Category Photography / Still Life
Species Avian (Other)
Size 1280 x 960px
File Size 376 kB
if yoy like Buffalo wings these are the real deal
i post recipes every friday
10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce (Franks Red Hot Sauce is authentic)
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.
Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.
When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.
Drain on paper towels. Toss with the hot sauce, coating several times to cover well.
Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.
BLUE CHEESE DRESSING
2 c. salad dressing or mayonnaise
1 c. dairy sour cream
1 c. chili sauce
2 Tbsp. sugar
2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
4 oz. blue cheese, crumbled (1 cup)
Mix salad dressing, sour cream, chili sauce, sugar, Worcestershire sauce and garlic salt until smooth. Stir in blue cheese. Add small amount water or milk, if necessary, for desired consistency. Refrigerate in tightly covered container no longer than 3 weeks. About 4 1/2 cups dressing.
Enjoy!
--Rick
i post recipes every friday
#13 Friday Recipes- BUFFALO CHICKEN WINGS10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce (Franks Red Hot Sauce is authentic)
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.
Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.
When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.
Drain on paper towels. Toss with the hot sauce, coating several times to cover well.
Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.
BLUE CHEESE DRESSING
2 c. salad dressing or mayonnaise
1 c. dairy sour cream
1 c. chili sauce
2 Tbsp. sugar
2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
4 oz. blue cheese, crumbled (1 cup)
Mix salad dressing, sour cream, chili sauce, sugar, Worcestershire sauce and garlic salt until smooth. Stir in blue cheese. Add small amount water or milk, if necessary, for desired consistency. Refrigerate in tightly covered container no longer than 3 weeks. About 4 1/2 cups dressing.
Enjoy!
--Rick
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