Chicken Wings With Buffalo Sriracha Bourbon Teriyaki Szechuan Garlic And Parmesan Sauces Recipes

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

Steps:

• Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic starts sizzling, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon each salt and pepper, and the chicken wings. Using your hands, rub the wings with the oil mixture; firmly press the wings down, making sure they are covered with some of the herbs and garlic. Cover and refrigerate at least 4 hours or overnight, stirring once or twice.
• Meanwhile, pulse the butter, basil leaves, lemon zest and 1/2 teaspoon each salt and pepper in a mini food processor until combined. Cover and refrigerate until ready to use.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Remove the basil butter from the refrigerator. Remove the wings from the marinade. Brush the grill grates with olive oil and place the wings on the cooler side of the grill (indirect heat). Cover the grill and cook, turning the wings once, until almost completely cooked through and the skin is beginning to crisp, about 30 minutes. Move to direct heat and grill, turning often, until the skin is crisp and lightly charred, 10 to 15 more minutes.
• Transfer the wings to a large bowl. Add the basil butter and toss to coat. Add the parmesan and season with salt and pepper; toss again. Serve with lemon wedges.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.

Steps:

• Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
• Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
• Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.