BBQ chicken wings make the best dinner, lunch or brunch. A bite into the juicy succulent wings is a treat to every taste bud. Rich with proteins, these are perfect meal recipes, when you are feeling a little indulgent. The interesting part about BBQ chicken wings is that, they are mostly thrown away by regular meat eaters, as they are mainly skin and bones. However, if you marinate them well and cook them with the right sauce, they'll definitely be a dish most will vie for.
Spicy BBQ Chicken Wings
Spicy BBQ Chicken Wings
- 4 tablespoons minced onion
- 3 cloves garlic, minced
- 1 pound chicken wings
- 1 cup mayonnaise
- 1 cup vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon distilled white vinegar
- ½ cup sour cream
- ½ teaspoon salt
- ½ cup blue cheese, crumbled
- ½ teaspoon ground white pepper
- ½ cup butter
- ½ teaspoon hot pepper sauce
- ⅓ cup chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- Before you starting preparing the wings, preheat the oven to 350ºF or 175ºC.
- Heat the oil in a skillet and drop the wings all at once in the oil. Allow them to fry for 5-8 minutes till they turn light golden.
- Once done, remove them on an absorbent paper and allow the oil to drain out.
- Season the wings with salt and pepper, as they do not have a taste of their own.
- Once most of the oil gets drained out, put the wings in a baking dish. Baked chicken wings are a great alternative for outdoor grilled chicken wings.
- Meanwhile, melt butter in a saucepan and add hot pepper.
- Pour this mixture over chicken wings and set them in the oven to bake for the next 15-20 minutes.
- As the chicken is baking, make your dressings. In a large mixing bowl, mix mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Use a blender to mix all of these ingredients well.
- Once your wings are baked, remove them on a serving dish and pour dressing on top and relish each bite indulgently!
- 1 packet of chicken wings
- 1 tbsp Thai bird's-eye chillies (optional)
- 1 tbsp chopped galangal (South Asian root)
- 3 tbsp chopped lemongrass
- 1 tsp kaffir lime zest
- 1 tsp chopped coriander root
- 1 tsp chopped red turmeric
- 2 tbsp chopped shallots
- 2 tbsp chopped garlic
- A few white grounded peppercorns
- ½ tsp roasted and grounded coriander seed powder
- Pinch salt
- 1 tbsp Thai basil, finely chopped
- 1 tbsp light coconut milk
- 1 tbsp minced fresh ginger
- 1 tbsp minced cilantro
- Remove them the chicken wings from the packet and allow them to thaw.
- To make the green curry, begin by pounding all the ingredients in a mortar, except wings and milk. Make sure all the ingredients blend well and are mixed together.
- Heat the coconut milk in a pan and add all the grounded ingredients to it. Keep stirring the mixture continuously, so that the milk absorbs the essence, color and aroma of the all the ingredients.
- Bring it to boil and then add the chicken wings to this. For better marination, make a few slits on the wings.
- Let them boil for five minutes and then remove from heat.
- Place these chicken wings on a preheated barbecue grill at 350ºF or 175ºC.
- Grill them till the outer layer starts turning a shade of brown. Remember the green color has to be maintained.
- Once done, remove them from the grill and top them with the remaining green curry which is rich with chicken stock!