Spicy Chicken Wings With Gorgonzola Cilantro Dressing Recipes

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Teriyaki Chicken Wings With Sesame And Cilantro image

Provided by Tyler Florence

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish

Steps:

Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

SPICY CHICKEN WINGS WITH GORGONZOLA CILANTRO DRESSING

Spicy Chicken Wings With Gorgonzola Cilantro Dressing image

Provided by Global Cookbook

Number Of Ingredients 12

Ingredients

5 lb chicken wings
1/2 gal peanut or possibly vegetable oil
1 lrg bottle red pepper sauce
1 c. mayonnaise
1 c. lowfat sour cream
6 ounce Gorgonzola cheese - (to 8 ounce) cut and crumbled
1/2 tsp salt
1 Tbsp. finely-minced fresh cilantro - (to 2 tbsp
6 x carrots peeled, and
cut for dipping
6 x celery stalks cleaned, and
cut for dipping

Steps:

Cut chicken wings at the joint, discarding the outermost bony portion of the wing. Rinse the wings, let dry and set aside. Place oil in a large stockpot and place on stovetop over a medium-high heat. Be very careful when deep frying in the kitchen, and pay careful attention to how the oil looks. If the oil is smoking when there is nothing in the pot then the oil has gotten too warm, turn off the heat immediately and cover the pot if you can. Let the oil cold and start over again. Never place anything in heated oil which is dripping wet unless it is a batter. Place dry chicken wings in heated oil in batches so which the oil temperature stays constant. Cook the wings till they are golden and the meat starts to pull away from the bones. Remove the wings from the warm oil with a slotted spoon into a mixing bowl. Add in sufficient red pepper sauce to proportionately coat the wings, and place wings in broiler pan. Crisp wings under broiler quickly and serve with Gorgonzola Cilantro Dressing. Gorgonzola Cilantro Dressing: In a mixing bowl place mayonnaise, lowfat sour cream, Gorgonzola cheese, salt and cilantro. Let sit for at least 1 hour before serving so which the flavors meld together. Serve with carrots and celery along with the spicy chicken wings. This recipe yields 4 servings.

Nutrition Facts : ServingSize 940 g, Calories 3139, Fat 273.06 g, TransFat 0.58 g, SaturatedFat 60.21 g, Cholesterol 298 g, Sodium 2459 g, Carbohydrate 54.76 g, Fiber 29.5 g, Sugar 19.16 g, Protein 149.79 g

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