Best Poultry Essentials Spicy Anything Chicken Sauce Recipes

POULTRY ESSENTIALS: SPICY GARLIC CHICKEN

Poultry Essentials: Spicy Garlic Chicken image

This is an easy/peasy recipe to make, and if you have a chicken breast lurking about your fridge or freezer, you probably have everything else you need to make this yummy recipe. The peppers and hot sauce give it a bit of a spicy kick... but not too much. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Chicken

Time 30m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1 Tbsp sweet butter, unsalted
1 medium chicken breast, boneless and skinless
2 - 3 clove garlic, minced
1 Tbsp hot sauce, i prefer frank's
1 tsp dried parsley
1/2 tsp smoked paprika
1 - 2 pinch black pepper, freshly ground
1 - 2 pinch salt, kosher variety, or to taste
1 - 2 pinch crushed red pepper flakes
1/4 c chicken stock, not broth
OPTIONAL ITEMS
mushrooms, carrots, peas, the like

Steps:

1. PREP/PREPARE
2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
3. Gather your ingredients (mise en place).
4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
5. Add the butter to a skillet over medium heat.
6. When the butter has melted, toss in the chicken.
7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
8. Remove the chicken and reserve.
9. Toss in the garlic and cook until fragrant, about 30 seconds.
10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
13. Do a final tasting for proper seasoning.
14. PLATE/PRESENT
15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
16. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY CHICKEN DUST

Poultry Essentials: Spicy Chicken Dust image

This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...

Provided by Andy Anderson !

Categories Seasoning Mixes

Time 5m

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp coconut sugar
1 tsp salt, kosher variety, fine grind
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dehydrated onions, ground to a powder
1 tsp white pepper, freshly ground

Steps:

1. PREP/PREPARE
2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
3. Gather your ingredients (mise en place).
4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
5. PLATE/PRESENT
6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
7. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY FRY SAUCE

Poultry Essentials: Spicy Fry Sauce image

I worked this out last evening. It is similar to another sauce I make; however, I wanted this one to be more versatile. This sauce is great in a stir fry, cut up chicken with veggies, on the stovetop in a braise, or brushed on as a glaze for baked chicken. FYI: My gardener decided to stay up and help but lost it and went to bed...

Provided by Andy Anderson !

Categories Other Sauces

Time 20m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
1/4 c tamari sauce, or liquid aminos
1/4 c fresh clover honey
2 Tbsp filtered water
2 Tbsp rice vinegar, plain variety
2 Tbsp yellow onion, finely chopped
2 clove garlic, finely chopped
2 tsp tomato paste
1 tsp hot sauce, i prefer frank's
1 tsp ginger, powered variety
1/2 tsp red pepper flakes, or to taste
1/8 tsp salt, kosher variety
1/8 tsp black pepper, freshly ground
OPTIONAL ITEMS
1 Tbsp lemon juice, freshly squeezed

Steps:

1. PREP/PREPARE
2. You will need a small saucepan to make this recipe.
3. Gather your ingredients (mise en place).
4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
7. PLATE/PRESENT
8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
9. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY BRINED CHICKEN WINGS

Poultry Essentials: Spicy Brined Chicken Wings image

Bored last night... went into the walk-in and found all these vacuum-sealed bags of frozen chicken wings... YES. So, here is another variation on chicken wings. We will be doing some brining, boiling, and baking. Then tossing the wings into an awesome sauce. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Poultry Appetizers

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
12 chicken wings, or more
THE BRINE
2 cup(s) chicken stock, not broth
2 tablespoon(s) hot sauce, i prefer frank's
1 tablespoon(s) kosher salt, fine grind
1/2 teaspoon(s) crushed red pepper flakes
THE SAUCE
1/3 cup(s) hot sauce, i prefer frank's
1/3 cup(s) coconut sugar
2 tablespoon(s) sweet butter, unsalted

Steps:

PREP/PREPARE
Gather your ingredients (mise en place).
Add the stock to a bowl, dissolve the salt, and add the pepper flakes. Then, add the chicken wings.
Cover and place in the fridge for 2 or 3 hours.
Add the wings and brine to a saucepan.
Bring up to a boil, and then continue to boil for 2 - 3 minutes.
Remove from the brine, pat dry, place them on a parchment-lined baking sheet fitted with a wire rack, and let them dry out for about 30 minutes.
While the wings are drying out, place a rack in the lower position, and preheat the oven to 400f (205c).
Add the wings to the preheated oven, and bake until golden, 12 - 18 minutes.
While the wings are baking, add the sauce ingredients to a saucepan.
Bring to a simmer, and reduce by about half, or until thickened, 8 - 10 minutes.
PLATE/PRESENT
Toss in the sauce and serve while nice and hot. Enjoy.
Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Poultry Essentials: Spicy, Sassy Chicken Sauce image

This is an excellent sauce for dipping or dunking chicken tenders in, or drizzling over thighs, legs, breasts; even, the whole dang chicken. You control the heat by adjusting the sriracha sauce and the red pepper flakes. I finished it up in the early morning hours, and sauced up some chicken tenders, and thighs... Ah, spicy...

Provided by Andy Anderson !

Categories Other Sauces

Time 30m

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1/2 c chili sauce, sweet or hot, your call
1/2 c filtered water
1/4 c coconut sugar, or fresh clover honey
1/4cu tamari or liquid aminos
2 Tbsp rice wine vinegar
2 Tbsp lime juice, freshly squeezed
1 Tbsp sriracha sauce
1/2 tsp ground ginger
1 clove garlic, minced, finely minced
red pepper flakes, to taste (a little goes a long way)
OPTIONAL ITEM
1 Tbsp creamy peanut butter

Steps:

1. PREP/PREPARE
2. You will need a medium saucepan to make this recipe, or a slow cooker.
3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
4. Gather your ingredients (mise en place).
5. COOKING ON THE STOVETOP
6. Add the ingredients to a saucepan over medium heat.
7. Stir until the mixture comes to a simmer, about 5 minutes.
8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
11. Whatever method chosen, properly store in the fridge until needed.
12. PLATE/PRESENT
13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
14. Keep the faith, and keep cooking.