Larrys Caldwell Cafe Hot Wings Recipes

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Steps:

• Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.
• Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings.

Steps:

• Cut wings into 3 sections; discard wing tip section. In a deep cast-iron or electric skillet, heat oil to 350°. Fry chicken wings, a few at a time, about 9 minutes or until golden. Drain on paper towels; place in a large bowl. , In a small saucepan, combine the next 7 ingredients; cook and stir 5-10 minutes. Pour over cooked wings; let stand 10 minutes. With a slotted spoon, remove wings from sauce and place them in a single layer on greased baking sheets. , Bake at 350° for 15 minutes. Serve hot with vegetable sticks and dressing for dipping.

Steps:

• Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
• Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.

Steps:

• 1. Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
• 2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
• 3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
• 4. Cook the wings, following the instructions below for any of the grills, until the skin is browned and crisp and the meat is cooked through. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.
• 5. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You'll need to provide plenty of napkins.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the wings on the hot grill, then close the lid. The wings will be done after cooking 4 to 6 minutes.
• BUILT-IN GRILL:
• Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the wings on the hot grate. They will be done after cooking 6 to 8 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the wings on the hot grill. The wings will be done after cooking 7 to 9 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the wings on the hot grate. To prevent flare-ups, don't crowd the grill. The wings will be done after cooking 6 to 8 minutes per side.
• WINGS IN THE ROTISSERIE:
• It's easy to cook chicken wings in a rotisserie basket. Use a flat rotisserie basket, if possible, and arrange the wings in it so that nothing sticks out, then close the basket tightly. The basket will hold about a dozen whole chicken wings. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie spit, attach the spit to the rotisserie, and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. The wings will be golden brown and cooked through after spit-roasting for 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.