Hot wings roasted in oven for winter Grilled for summer

By exdircomp

Dipping Sauce:

1 cup Greek yogurt
1/4 cup crumbled blue cheese (cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper


Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.



cotija cheese-celery dipping sauce:

1/2 cup mayonnaise
1/2 cup Greek yogurt
1 teaspoon Worcestershire sauce
1/4 cup finely diced celery
1/2 cup crumbled cotija cheese
2 tablespoons finely chopped fresh chives
Salt
Freshly ground black pepper


Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Creamy cabrales dip:

1/2 cup cabrales cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

In a medium size bowl, cream the cabrales and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Cilantro Dipping Sauce.

1/3 cup chopped fresh cilantro leaves or (parley and mint leaves mixed)
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup greek yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

To prepare the Green Olive Sauce:

1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 shallots, sliced
1 fresh red chile, halved lengthwise
1/2 pound large green Spanish olives, pitted
1/4 bunch fresh flat-leaf parsley leaves
2 tablespoons sherry vinegar
1/2 lemon, juiced

In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.

Sour Cream Dipping Sauce:

2 cups sour cream
4 tablespoons prepared horseradish (depending how zesty you want it)
1 teaspoon lemon juice
salt to taste
dash of paprika

Wisk together all ingredients, chill.

Chili Lime Dipping Sauce
2 tablespoons of jalapeno pepper chopped finely
1 tablespoon chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tablespoons fresh cilantro (coriander leaves)
2 cloves garlic
1 teaspoon sugar
1/4 teaspoon salt

Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool. Serve warm.

Ranch Dipping Sauce

3/4 cup plain greek yogurt
1/3 cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 tablespoon chopped fresh parsley

In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

Curry sauce
2 tablespoons olive oil

1 tablespoon butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
4 cloves garlic, finely minced
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste
In a saucepan, add the chicken broth, wine, parsley , garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through. Dip wings in the sauce.

Bourbon Dipping Sauce
1/3 C. Diced Red Onion
1/2 tsp. Finely Diced Garlic
1/2 C. Water
1/2 C. Brown Sugar
1/3 C. Teriyaki Sauce
1/4 C. Soy Sauce
1/3 C. White Grape Juice or substitute 2 tablespoons grape jelly mixed with water to make 1/3 cup
1/2 C. Bourbon
1/2 tsp. Tabasco Sauce
Place ingredients in sauce pan in order listed. Mix and stir after each ingredient. Place on medium heat and stir until mixture reaches boiling stage. Turn temperature down to low until mixture is on a slow simmer. Cook sauce for 35 – 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.

Greek sauce:
1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 garlic clove, peeled
Dash salt

In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.

Bleu Cheese Dipping Sauce

1 cup sour cream
1/2 cup heavy cream
16 ounces blue cheese
2 tsp hot red pepper sauce
1 tsp Worcestershire
1 tsp salt
optional: 1 tablespoon celery
Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes

Ingredients

• Moroccan Spice Mix:
• 3 pounds chicken wings
• 1 cinnamon stick, chopped in pieces
• 8 whole cloves
• 1 teaspoon cayenne
• 2 teaspoons cumin seed
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1 tablespoon sweet paprika
• 11/2 teaspoons kosher salt
• 1 teaspoon brown sugar
• First variation of tossing sauce:
• 1 stick unsalted butter
• 3 small clove garlic, minced
• 1/2 cup of tobassco, or franks hot or franks buffalo sauce
• Kosher salt
• juice of one lemon
• Second Variation of tossing sauce:
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
• 1 tablespoon New Mexico chili powder
• 1 tablespoon dijon mustard
• 1 to 2 tablespoons honey
• 1 stick unsalted butter, quartered
• Chopped fresh cilantro, for garnish (optional)
• Third Version:
• 1 cup hot sauce
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• Salt
• Freshly ground black pepper
• th Version:
• 8 •8 tablespoons Frank's hot sauce
• 8 •8 tablespoons unsalted butter or margarine
• 1 1/2 •1 1/2 tablespoons white vinegar
• 1/4 •1/4 teaspoon cayenne pepper
• 1/8 •1/8 teaspoon garlic powder
• 1/2 •1/2 teaspoon Worcestershire sauce
• •salt to taste
• Fifth Version:
• 1 1/2 cups butter, melted
• 1/2 cup Tabasco sauce, plus
• 2 tablespoons Tabasco sauce
• 3 tablespoons light brown sugar
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chili sauce
• Version 6:
• 1 env. Hidden Valley Ranch
• Recipe Original salad dressing mix
• 1/2 c. butter, melted
• 3 T vinegar
• 1/2 teaspoon lemon pepper seasoning
• 1 garlic clove minced
• Juice of lemon

Preparation

Step 1

To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar.

To Prepare Wings: Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place wings in Zip lock bag with Moroccan Spice Mix. Place in refrigerator for at least two hours or overnight.

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown. While the chicken is roasting, prepare tossing sauces.

For summer time instead of the oven you can grill:

Heat grill to medium-high.

Season the wings on both sides with eithe salt and pepper or rub of choice if not marinading in moroccan rub overnight. Brush the wings with the 1/2 of reserved sauceor sauces in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the reserved half of hot sauce.

You will only split the tossing sauce in half for the grilling method not the oven method.

Version one:

Melt the butter in a small bowl with the garlic. Pour this along with the hot sauce . lemon juice and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven or grill, transfer to the bowl and toss with the sauce. Serve warm.

Second version of tossing sauce:

Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro

Third Version:

Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Keep the remaining half of sauce in the pan, warm over low heat.

Fourth Version:

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

Fifth Version:

Simply mix all the ingredients together very well.
Toss your cooked wings in this sauce.

Version 6:

Dredge chicken in hidden valley. Toss in mix of butter, garlic, lemon pepper. lemon juice and vinegar.