Best Peninsula Chicken Wings Recipes
GARLIC AND PARMESAN CHICKEN WINGS
The trick to keeping these oven-baked chicken wings crispy, is parboiling the wings in a flavorful liquid, which helps season the chicken and produce a surface texture in the oven that your guests will swear came straight out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
- Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
- Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
- Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
- Bake in the preheated oven until browned, 20 to 25 minutes.
Nutrition Facts : Calories 276 calories, Carbohydrate 5.4 g, Cholesterol 56.5 mg, Fat 19.3 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 246.1 mg, Sugar 1.8 g
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
PENINSULA CHICKEN WINGS
Adding to my growing repertoire of tasty wingers recipes! I got the recipe from a Puerto Rican co-worker.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken with cold water and pat dry with paper towels.
- Cut off the wing tips and discard them or save them for other purposes.
- Cut the remaining wings apart at joints to make 2 pieces each.
- To make the dipping sauce, combine the chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and banana in a blender or food processor and purée.
- In a large frying pan, heat the garlic oil.
- Fry the wings for 18 to 20 minutes or until done and well browned on all sides.
- Meanwhile, pour the sauce into a small saucepan and cook, uncovered, over medium heat for 10 minutes to thicken the liquid, stirring frequently.
- Sprinkle the wings with salt and pepper.
- Serve with dipping sauce.
Nutrition Facts : Calories 655.3, Fat 31.8, SaturatedFat 8.9, Cholesterol 150.9, Sodium 828.1, Carbohydrate 57.3, Fiber 3.8, Sugar 37.3, Protein 38.2
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