SALT AND VINEGAR WINGS
Provided by Food Network Kitchen
Categories appetizer
Time 3h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.
- Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F.
- Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
- Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.
SIMPLE SALT-AND-PEPPER GRILLED CHICKEN
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
- Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
- Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.
EASY GRILLED CHICKEN WINGS
Simple grilled chicken wings for a backyard get-together. They have a good flavor and look good. Add your favorite dipping sauce or enjoy as-is.
Provided by gingerb
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Tuck in the chicken wing flaps so the wing forms a triangle.
- Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill.
- Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 0.3 g, Cholesterol 19.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 290.8 mg
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- Let marinate in the refrigerator for at least 5 hours. If you let them marinate overnight, all the better! When the wings are done marinating, fire up your grill. Let it get pretty hot--if your grill has one of those fancy thermometers, let it get all the way up to max heat.
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