Best Seattle Hawk Wings Recipes
CRISPY WINGS WITH HOT HONEY SAUCE
Provided by Ree Drummond : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
- Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
- For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
- Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
- For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.
TOM DOUGLASS'S HOT-PEPPER WINGS WITH CILANTRO SOUR CREAM
From the Dahlia restaurant in Seattle this recipe was published by Esquire Magazine under the heading of "Recipes for Men". Esquire Magazine says...."People joke about men in the kitchen. "Danger: Men Cooking" aprons, stuff like that. It's time to make those people choke on their own underestimations." These wings are really easy but make an impressive presentation and are delicious!
Provided by Sooz Cooks
Categories Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
- Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
- Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
- Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
- While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
- Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
- To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
- To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
- Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.
Nutrition Facts : Calories 483.4, Fat 31, SaturatedFat 10.4, Cholesterol 128.5, Sodium 6129.7, Carbohydrate 12, Fiber 2.6, Sugar 2.9, Protein 40.2
SEATTLE HAWK WINGS
Chicken wings and football a fabulous combination. These moist and tender wings have just the right amount of zesty flavor to be a hit on football Sunday.
Provided by Susan Magness @imbossmare
Categories Poultry Appetizers
Number Of Ingredients 24
Steps:
- Wash wings and remove any pin feathers that may still in the wings.
- Preheat oven to 350 degrees F.
- Disjoint Chicken wings, discarding tips (or save for use in Chicken stock). Cut wings in half at joint making 2 pieces.
- Place in marinade conatiner with a lid.
- Combine ingredients for marinade and stir with wire wisk.
- Cover chicken wings with marinade and let stand overnight in refrigerator, or at least several hours.
- Before baking wings prepare two jelly roll pans by covering with aluminum foil and placing a baking rack spayed with cooking spray on top.
- Place dry rub ingredients in blender and pulse for 30 seconds. Tansfer to a 1 gallon zip lock baggie.
- 1/2 hour before baking drain wing pieces in collander and dry chicken pieces with paper towl.
- Place chicken wings in ziplock bag a few pieces at a time and shake until coated. Place seasoned wing pieces on baking rack.
- Place chicken in oven for 20 minutes. Remove from oven and brush on BBQ sauce and turn pieces. Bake 20 more minutes remove from oven brush with more BBQ sauce and return to oven for 5-10 more minutes.
- Remove from oven and serve on platter or keep warm in crockpot on WARM.
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