WINGS OF FIRE
Make and share this Wings of Fire recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the oil and spice mix in a large bowl.
- Add the chicken and toss until each piece is coated.
- Preheat the oven to 350 degrees F.
- Place chicken in a large baking pan and bake for 30 minutes.
- Cool and refridgerate until ready to finish preparing.
- To finish preparing- Prepare a charcoal grill or gas grill.
- When it's hot add the chicken and grill until heated through, turning continually as they cook, about 4 minutes.
- Transfer the chicken to a large bowl, add the BBQ sauce, and toss to coat.
- Transfer to a serving platter and serve with El Rancho dressing to dip.
Nutrition Facts : Calories 981.9, Fat 62.1, SaturatedFat 14.8, Cholesterol 367, Sodium 1603.6, Carbohydrate 23.8, Fiber 0.8, Sugar 12.1, Protein 78.5
RING OF FIRE GRILLED CHICKEN
Steps:
- Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
- Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
- Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
- Pat the chicken with paper towels until very dry. Do not rinse.
- Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
- Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
- Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
- Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
- After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
- Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately
BLAZIN BBQ SAUCE
Make and share this Blazin BBQ Sauce recipe from Food.com.
Provided by dale7793
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over medium heat.
- Add the onion, garlic, cumin and chile powder and saute until onions are soft.
- Add the malt vinegar and deglaze, stirring and scraping the bottom of the saucepan to loosen all the brown bits.
- Add the rest of the ingredients and simmer until slightly thickened.
- Transfer to a blender or food processor, and blend until smooth.
- Refridgerate until ready to use, up to 3 days.
Nutrition Facts : Calories 635.8, Fat 15.1, SaturatedFat 2.1, Sodium 3632.1, Carbohydrate 126.8, Fiber 3.4, Sugar 112.1, Protein 7.7
CRISPY WINGS OF FIRE
These wings are on fire! With a mixture of bold seasonings and coated in crushed crackers, they're delicious and crispy, too. Go team!
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes 12 servings, 2 wings and 2 Tbsp. sauce each.
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In a small bowl, whisk together 1 tsp. each black pepper and cayenne pepper, seasoned salt, red pepper flakes and smoked paprika. Mix 1 Tbsp. seasoning mix and crushed crackers in a pie plate and set aside.
- Sprinkle the wings evenly with the remaining seasoning mix. Cover and refrigerate at least 1 hour.
- Whisk eggs, hot sauce, mustard and the remaining black pepper and cayenne pepper in a separate pie plate. Dredge chicken wings into the egg mixture, then into the crushed cracker mixture. Place in greased shallow baking pan.
- Bake 35 to 40 min. or until golden brown and done, turning after 20 min.
- Mix remaining ingredients together in small bowl. Serve with wings.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
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