Buffalo Wings Recipe

Ingredients

Wings

• 2 lbs chicken wings (about 12 wings)
• 3 Tbsp butter, melted
• 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
• 1 Tbsp paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

• Celery sticks (optional)

Blue cheese dip

• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1 Tbsp white wine vinegar or white vinegar
• 1 clove garlic, minced

Method

Wings

 

1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve those 2 Tbsp of marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).

Serve with Blue Cheese Dip and celery sticks.

Blue cheese dip

Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

Read more: http://www.simplyrecipes.com/recipes/buffalo_wings/#ixzz3aV1Pdeys

Breaded and Baked Chicken Drumsticks Recipe

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup Dijon or whole grain mustard
• 2 teaspoons Worcestershire sauce
• 3/4 cup dry breadcrumbs
• 2 Tbsp finely chopped chives or green onion greens
• Salt
• 6 large chicken drumsticks, about 1 1/3 lbs
• Olive oil

Method

1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.

2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.

Read more: http://www.simplyrecipes.com/recipes/breaded_and_baked_chicken_drumsticks/#ixzz3aV1815Qm

Beer Can Chicken Recipe

Ingredients

• 1 4-pound whole chicken
• 2 Tbsp olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp kosher salt
• 2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
• 1 Tbsp black pepper

Method

1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Read more: http://www.simplyrecipes.com/recipes/beer_can_chicken/#ixzz3aV0ssxRf

Beer Braised Chicken and Onions Recipe

What beer you use matters. Dark beers tend to be more full bodied and malty and sweet. They will work well in this stew. Hoppy beers like IPA or pale ale are too bitter for this stew and should be avoided. For this recipe we've used Moylan's Kilt Lifter, a Scottish ale, and also Ommegang Abbey Ale. A soft Belgian beer like Flanders Red or one of the Chimay beers would also be ideal.

Ingredients

• 1 Tbsp unsalted butter
• 6 chicken thighs, about 2 to 2 1/2 pounds
• Salt
• 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
• 1 Tbsp brown sugar, packed
• 2 bay leaves
• 2 teaspoons dried thyme
• 2 Tbsp smooth Dijon mustard
• 1 1/2 cups dark beer
• 1 cup chicken stock
• Freshly ground black pepper

Method

1 Melt the butter in a large, heavy pot with a lid, such as a Dutch oven, over medium-high heat. Pat the chicken thighs dry with paper towels and set them skin side down in the butter. Salt the meat side lightly. Brown the chicken on both sides well. Remove the browned thighs from the pan and set aside in a bowl.

2 The chicken skin has likely rendered quite a bit of fat. Drain off all but 2 tablespoons of fat from the pan, taking care to not discard any of the tasty browned bits. (Note, do not discard the fat down the drain, you may clog your plumbing. Pour off into a jar.) Lower the heat to medium and add the sliced onions to the pan. If you want, sprinkle brown sugar over the onions. This is optional. The added sugar will intensify the natural sweetness of the onions. Cook the onions slowly, stirring occasionally, until they begin to brown, about 15 minutes.

3 Add the bay leaves, thyme, mustard, 2 teaspoons of salt, and beer to the onions. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the chicken thighs and the chicken stock and bring to a simmer.

4 Cook covered for 45 minutes, then uncover the pot and simmer well until the liquid is greatly reduced and the meat wants to fall off the bone, between 45 minutes and 1 hour. If you are using unsalted or low sodium stock, you will likely need to add more salt. Add freshly ground black pepper and more salt to taste.

Serve over egg noodles or with rice or potatoes.

Read more: http://www.simplyrecipes.com/recipes/beer_braised_chicken_and_onions/#ixzz3aV0ayZyQ

Basil Chicken in Coconut Curry Sauce Recipe

We use chicken thigh meat because of the deeper flavor, but you can use chicken breast meat if you prefer. This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat.  Check the spiciness of your jalapeños and adjust the recipe to taste.

Note that what we usually buy labelled "curry powder" is just a spice mix, made up of various spices, like those in the following ingredients, including a good portion of turmeric, which gives the curry powder its yellow color. Feel free to experiment a little with the spices listed here to get the taste you like the best.

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• A small pinch of ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon cayenne, or more to taste
• 1/2 teaspoon turmeric

• 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks

• 1 large onion, sliced root to tip
• 5 cloves garlic, minced
• 1 Tbsp finely chopped fresh ginger
• 1-2 jalapeño peppers, seeded and minced
• 2 Tbsp canola oil, rice bran oil or Indian ghee
• 1 14-oz can coconut milk
• 1 Tbsp lime juice, or to taste
• 12-20 fresh basil leaves, torn roughly

• Hot cooked rice for serving

Method

1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

 

2 In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.

  

3 Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.

4 When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

Read more: http://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/#ixzz3aV0GLmOK

Barbecued Chicken on the Grill Recipe

Note that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill.

This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces.

A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out.

Ingredients

• 4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
• Salt
• Vegetable oil
• 1 cup barbecue sauce, store-bought or homemade

Method

1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F) Cover the grill and cook undisturbed for 20-30 minutes.

3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".

4 The chicken is done when you the internal temperature of the chicken pieces are 165°F for breasts and 170°F for thighs, which you test by using a meat thermometer. Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

5 Paint with more barbecue sauce and serve.

Read more: http://www.simplyrecipes.com/recipes/barbecued_chicken_on_the_grill/#ixzz3aV028a5e

Barbecued Buffalo Wings Recipe

We like to make our own wing sauce, but you could use a store-bought one if you are pressed for time.

In this recipe we are using a grill to mimic the low and slow cooking of a barbecue. If the temp is too high, the wings will cook more quickly than indicated here. We are trying to achieve a low cooking temperature so that the wings cook slowly.

Ingredients

• 3 pounds chicken wings
• Salt
• 2 Tbsp vegetable oil

Sauce:

• 1/2 cup (8 Tbsp or 1 stick) unsalted butter
• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Method

1 To make the sauce, mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want this sauce to boil.

 
 

2 Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or shears to separate the drumettes from the flats (the mid-joint wings).

3 Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.

4 Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Read more: http://www.simplyrecipes.com/recipes/barbecued_buffalo_wings/#ixzz3aUzoUQmr

Baked Parmesan Chicken Nuggets Recipe

Note that the color of your roasting pan may make a difference in your results. A dark roasting pan (as pictured) may impart more heat and may brown the bottom of the chicken more.

Ingredients

• 1 clove garlic, minced (1 teaspoon)
• 1 stick butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt (can sub regular salt)
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into 1-inch to 2-inch wide pieces

Method

 
 

1 Preheat oven to 450°F. Pat the chicken pieces dry with paper towels. Patting the chicken pieces dry will help the chicken pieces have crispy breading when baked.

2 In a small bowl, stir the minced garlic into the melted butter. In another bowl mix together the breadcrumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.

3 Place coated chicken pieces on to a 9x13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Read more: http://www.simplyrecipes.com/recipes/parmesan_chicken/#ixzz3aUzXFJX8

Baked Chicken Parmesan Recipe

Parmesan chicken is traditionally made with boneless, skinless chicken breasts. We use breasts, but thighs too, if we are starting with a whole chicken.

Ingredients

Sauce:

• 2 medium garlic cloves, peeled and minced
• 1/4 cup extra virgin olive oil
• 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• Salt and ground black pepper

Chicken:

• 3 Tbsp Dijon mustard
• 1 Tbsp white-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs)
• 3/4 cup of breadcrumbs (we make our breadcrumbs from old French bread)
• 1 cup finely grated Parmesan cheese
• 3 Tbsp unsalted butter, melted

Method

1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. You might find it easier to put the chicken between layers of plastic wrap before pounding.

3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.

4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.

Serve with a side of rice or pasta. Ladle sauce over the chicken.

Read more: http://www.simplyrecipes.com/recipes/baked_chicken_parmesan/#ixzz3aUzKb4WE