Dutch Oven Hot Peglegs And Wings Chicken Recipes

DUTCH OVEN HOT PEGLEGS AND WINGS (CHICKEN)

Dutch Oven Hot Peglegs and Wings (Chicken) image

The short of the story: These are hot wings that fall off the bone. Some people do NOT like it when the wings are "wet" and these are definitely wet and drippy... but man, are they ever delicious! I buy the very large chicken wings for this recipe, the biggest ones I can find. Great for Superbowl Sunday. Enjoy!

Provided by Bone Man

Categories Chicken

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 large chicken wings
12 ounces hot sauce (This is called "wing sauce" at the grocery)
8 tablespoons butter
1 teaspoon black pepper (from a can)
hot pepper sauce (at the table, I like Tapatio or Frank's Redhot brands)
cooking spray

Steps:

Preheat your oven to 300-degrees F.
Spray the inside of a Dutch oven or roaster with the cooking spray.
Cut the wing joints apart and discard the tips or use them to make stock. Put the "peglegs" and wings in the Dutch oven, pour the wing sauce over them, add in the butter and dust all this with the black pepper.
Stir, cover, and bake for 3 hours, carefully stirring every 45 minutes -- I use a wooden spoon.
Serve the drained wings on a large platter at the end of the three hours and offer additional hot sauce (mostly for color) at the table. Hand out plenty of paper towels -- your guests will need them!

Nutrition Facts : Calories 540.7, Fat 46.9, SaturatedFat 21.2, Cholesterol 174.2, Sodium 2536.6, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 27.7

DUTCH EAST CHICKEN WINGS AND RICE

Dutch East Chicken Wings and Rice image

Chicken wings are baked in a spicy (cloves, garlic, bay leaves, and cayenne) tomato-based sauce. The accompanying rice is flavored with turmeric, cloves, almonds, and golden raisins.

Provided by PIZZA2471

Categories World Cuisine Recipes Asian

Time 2h10m

Yield 6

Number Of Ingredients 15

Ingredients

3 ½ pounds chicken wings, tips on
1 (28 ounce) can tomato sauce
3 (10.75 ounce) cans tomato soup
2 teaspoons ground cloves
2 cloves garlic, crushed
8 bay leaves
1 teaspoon cayenne pepper
salt and pepper to taste
2 cups long grain rice, rinsed and drained
4 cups water
1 teaspoon cloves
1 ½ teaspoons salt
2 teaspoons ground turmeric
⅓ cup slivered almonds
⅓ cup golden raisins

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 89.9 g, Cholesterol 55.6 mg, Fat 20.4 g, Fiber 5.2 g, Protein 29.2 g, SaturatedFat 4.6 g, Sodium 2176.1 mg, Sugar 21.8 g

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