Red Hot Chicken Recipes

RED-HOT CHICKEN AND PEPPERS

Steps:

• Preheat oven to 450 degrees with rack in upper third. Scatter chickpeas and peppers in the bottom of a shallow, broilerproof 9-by-13-inch baking dish. Stir together butter, hot sauce, paprika, and pepper brine. Season with salt. Place chicken on top of chickpea mixture and brush both sides with all of butter mixture; season with salt and pepper. Roast, skin-side up, until chicken begins to brown and a thermometer inserted into thickest parts (not touching bones) reads 160 degrees, 25 to 30 minutes.
• Switch oven to broil. Brush chicken with pan drippings and broil until skin is charred in spots, 2 to 3 minutes. Lightly dress watercress with squeezed lemon and pan drippings. Serve chicken-chickpea mixture with watercress, flatbread, and lemon.

RED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
• Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
• Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HOT HONEY CRISPY CHICKEN

Steps:

• For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
• Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
• Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
• For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

FRANK'S REDHOT BUFFALO CHICKEN WINGS

Steps:

• If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
• Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
• Toss wings in Buffalo Wings Sauce to coat.
• Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.

CHEF JOHN'S NASHVILLE HOT CHICKEN

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

SPICY HOT CHICKEN LEGS

Steps:

• Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

HOT HONEY CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• In a small bowl, combine the honey, hot pepper sauce and ground black pepper and mix well. Cover each chicken breast with the sauce and put on the grill, basting occasionally.
• Grill for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Chicken will have a nice, brown color from the sauce.

DURKEE RED HOT CHICKEN WINGS

Steps:

• Trim wings.
• Mix together hot sauce, oil and vinegar.
• Mix with wings and marinate 30 - 45 minute
• Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy.
• Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.

MY MOM'S " RED CHICKEN "

Steps:

• In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
• While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
• Sprinkle the chicken with the thyme, salt, and pepper.
• Cover the chicken with the chopped onions.
• Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
• Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
• If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
• When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
• Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!

FRANKS RED HOT CHICKEN TORTILLA SOUP

Steps:

• Heat oil in large sauce pan over medium high heat
• cook garlic for about 1 minute or until tender.
• add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling.
• reduce to medium low and cover, let this cook for around five minutes.
• Finally stir in tortilla chips and sprinkle cheese on top serve hot.