2 pounds chicken wings, tips discarded
1 teaspoon cayenne pepper (add more if you can stand it)
salt and ground black pepper to taste
1 cup honey
1/2 cup butter, melted
1/2 cup hot sauce
Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings.
Brush the wings liberally using 1/2 cup of honey while they are cooking. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat.
Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
2 1/2 pounds Chicken wings
3/4 cup Plain yogurt
2/3 cup Louisiana hot sauce.
2 teaspoons Garlic powder
1 cup Flour
1/2 cup Cajun seasoning
Oil — for frying
In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator.
The next day, mix together flour and Cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture.
In a wok or deep fryer, heat oil to 370F.
This can be achieved by heating over medium high heat. Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel. Serves 2 to 4
2 1/2 pounds chicken wings
1 envelope Old El Paso taco seasoning mix
2 cups dry bread crumbs
1 jar (16oz) Old El Paso taco sauce
Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375°. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly.
Place on lightly greased baking sheet. Bake for 30-35 mins.
Posted in Taco | Tagged Old El Paso, Taco |
2/3 cup Mayonnaise
1/3 cup Sour cream
1/3 cup Gorgonzola
1/2 teaspoon Tabasco
Combine all ingredients in a medium-sized bowl and chill for two hours. Serve with celery sticks.
1 pound Campbell’s Dry Onion Soup and Recipe Mix
— dry
1/2 cup Honey
1/4 cup Spicy brown mustard
16 Chicken wings — whole or cut
Season-All Seasoned Salt
— to taste
In a large bowl, combine soup mix, honey, and mustard. Set aside.
Cut wings at joints and discard the tips, or leave the wings whole. Add chicken to soup mixture. Toss to coat.
Place chicken in a baking pan greased with Pam spray. Sprinkle with Season-All. Bake at 375 degrees F for about 1 hour or until chicken is done turning once if desired. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time.