Anthonys Chicken Wings Recipes

ROSEMARY GARLIC CHICKEN WINGS

Steps:

• In a small bowl combine the rosemary, lemon zest, salt, pepper, red pepper flakes and 1/4 cup olive oil and stir well. Set aside.
• Rinse and dry the wings and place them in a 1 gallon resealable storage or freezer bag. Add the marinade, seal the bag, getting out most of the air. Massage the chicken wings in the marinade until well coated. Refrigerate overnight.
• Take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes.
• Preheat the oven to 400°.
• Bring a small pot of water to a boil and add the cloves of garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
• Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add one tablespoon olive oil, when the oil is hot, add the onions and cook while stirring occasionally for one minute. Add the chicken wings one at a time to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings. Add the peeled garlic cloves and stir them with the onions. Cook for 1-2 more minutes, then transfer the skillet to the hot oven.
• Cook for 10 minutes, then flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. Cook for a final 8 minutes and remove from the oven.
• Transfer the wings to a platter and serve.

ANTHONY'S CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
• In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
• While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
• Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
• Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.

ANTHONY'S COAL FIRED WINGS

Steps:

• Place chicken wings in a large nonreactive bowl or roasting pan. Whisk remaining ingredients together in a small bowl, season with salt, to taste. Pour marinade over wings, tossing to coat. Cover wings and refrigerate for 24 hours. Stir occasionally; do not over-marinate.
• Preheat oven to 475 degrees F. Place wings in a baking dish, single layer, skin side up. Cook for 25 minutes, turning wings over halfway through cooking process to brown both sides. Serve with onions and focaccia, if desired.