PALOMA CHICKEN WINGS
Provided by Jeff Mauro, host of Sandwich King
Time 8h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Coat wings in chile lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin.
- Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste.
- Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside.
SMOKED HONEY-MUSTARD CHICKEN WINGS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the sugar and salt with 8 cups (2 quarts) water in a large container until dissolved. Add the chicken wings and brine for 1 hour at room temperature or refrigerated.
- Place the wood chips in a smoker box and place the smoker box directly on a burner on the grill, under the grate. Cover, turn the burner under the smoker box to high and heat until the chips start to smoke, 5 to 10 minutes. Once smoking, turn off that burner, turn the other burners to low and heat until the thermometer registers 275 degrees F.
- Dry the chicken pieces with a paper towel and season with cracked black pepper. Add the chicken to the grill over the set burners, close the lid and smoke the wings, maintaining a grill temperature of 250 to 275 degrees F and turning the wings once, until the meat registers 165 to 170 degrees F, about 1 hour. Raise the set burners to medium high and sear both sides of the wings until golden and crispy, 2 to 3 minutes per side.
- Immediately toss the wings with some of the Tangy Honey Mustard BBQ Sauce, then sprinkle with the crushed pretzels to add some crunch and serve!
- Mix together the yellow and stone-ground mustard, vinegar, honey, brown sugar, Worcestershire and granulated garlic. Season with plenty of freshly cracked pepper.
SMOKED WINGS OF PARADISE
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 2h30m
Yield 12 wings
Number Of Ingredients 5
Steps:
- In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub.
- Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes.
- Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.
CRISPY OVEN-FRIED M-80 CHICKEN WINGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
- Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
- Preheat the oven to 425 degrees F.
- Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
- For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
- Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!
BBQ CHICKEN FAJITAS
Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
- While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
- Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
- Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
- Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
- To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
- Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.
JEFF'S FAMOUS CHICKEN SALAD CROISSANT
Summer may be all about lighter recipes, but that doesn't have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
- Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
- Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
- Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!
JEFF'S CHICKEN WINGS
This is a recipe that I developed, while I was working for a place that sold wings as a bar treat. The recipe they had was very bland. This was around the start of the "wing craze," in the 70's. I tweaked the sauce, and came up with a very different variation. I started to make the sauce out of my house, and did well, until the demand got to be too great, and I stopped making it. In 2000, I worked part time for a local bar, to make extra money. I started wing night on Thursdays, the only day you could get wings, with my sauce. Thursdays became very popular.
Provided by Jeff Howe
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place saucepan on stove. Add the dry ingredients. Mix together with a fork. Add wet ingredients. Use a spoon to mix all together. Heat on med., until the sauce starts to turn a darker red, and all of the sugar is dissolved.
- Wings can be fried, or baked.(I put wings in a larger baking pan with rather large sides, to keep from making a mess).
- Fry or bake until crisp. Fryer at 375°F, or oven on broil. When they are done in the fryer, they should be floating on the surface. Keep an eye on the ones in the oven, and turn them over when crisp on top.(usually 10-15 min.).
- Remove from the pan, or fryer, and drain juices. Put wings in a small container, add sauce,cover and shake. If you don't have a container, use a bowl, or put them on the plate, and cover with the sauce. Don't be skimpy with it either.
- Serve them with blue cheese dressing, or dressing of your choice, and don't forget the accompanying rabbit food. (so your mouth can take a break, and cool down).
- ENJOY!
Nutrition Facts : Calories 605.8, Fat 21.2, SaturatedFat 5.3, Cholesterol 87.4, Sodium 4454.7, Carbohydrate 82.2, Fiber 2.3, Sugar 77.8, Protein 24
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