Sentences with phrase «coats the chicken wings»

Coat the chicken wings in flour, shaking off the excess.

Chuck Hughes caramelizes balsamic vinegar with honey and brown sugar to coat his chicken wings with until they're a pile of sweet - and - sticky goodness.

Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly.

Not exact matches

It was in Buffalo, in 1964, that Teressa Bellissimo, then co-owner of the Anchor Bar, fried up some chicken wings and coated them in hot sauce as a late - night snack for her son and some friends.

In a large bowl, add the chicken wings, enough oil to coat the wings, and a few pinches of salt and pepper then toss together.

Meanwhile, add enough buffalo wing sauce to thoroughly coat chicken, then gently heat in microwave until just hot (don't heat chicken until coated with sauce or it will become dry).

Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot.

Friday's kitchen came up with a delicious blend of barbecue sauce and apple butter for coating the deep - fried chicken wings.

And if you really coat them well before baking them, they have a delicious «skin» and when you bite into them, the texture of the cauliflower is very similar to a chicken wing.

While traditional Buffalo wings don't have a flour coating, giving the boneless version a dredge makes them more sturdy — plus it lends a satisfying crunch that mimics fried chicken skin.

Sprinkle half of the prepared spice blend over the chicken wings and coat them using a tong or shake the bowl so that the spices reach every nook and corner of the chicken.

A generous splash of Buffalo sauce delivers a bold, tangy taste to the three - sauce sauce that coats the pasta, while add - ins like shredded chicken and (even more) blue cheese give a nod to the beloved wings.

As soon as the sauce comes to a boil, add the fried chicken wings and quickly toss them in the sauce so that each side of the wings are coated well with the sauce.

ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to tWINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to twings (separated at the joint, wing tips attached) 5 cups pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

directions For the Cracker - Coated Fried Wings: In a large bowl, add the chicken wings, 3 cups of the pickle juice and stir to combine.

Add the chicken wings and toss to coat.

Drizzle the lemon honey herb sauce over the cracker fried chicken wings and toss to coat.

ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (divideWINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups pickle juice (dividewings (separated at the joint, wing tips attached) 5 cups pickle juice (divided)...

Add the mixture over the chicken wings and toss to coat evenly.

Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.

Pat chicken wings dry with paper towels; add to potato starch and toss until evenly coated.

They make a nice paste out of the olive oil and spices, which does a good job of coating the chicken, so more of the flavor ends up on the wings.

Put chicken wings into a large stainless steel mixing bowl and mix in baking powder, salt and pepper until well coated.

Add the chicken and stir well until the chicken wings are evenly coated.

Add chicken wings, and stir to coat.