Tangy Roses Lime Glazed Wings Or Chicken Recipes

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.

Steps:

• In a jar with tight-fitting lid, combine the first seven ingredients; shake well. Toss with salad greens just before serving.

Steps:

• Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

Steps:

• To make the glaze, in a small saucepan over medium heat, combine the Rose's lime juice, water, garlic, chiles, oil, salt, and nutmeg and cook until the mixture reduces to a thick syrup, 20 to 25 minutes. Transfer to a blender and puree until smooth. Keep in the blender and set aside-the sauce may separate as you cook the wings, and you may need to blend it again to get it smooth before using.
• Heat the grill on high to the temperature of an erupting volcano's interior, or your oven to 450°F (230°C). If cooking your wings in the oven, line a rimmed baking sheet with aluminum foil.
• To prep the wings, in a large mixing bowl, combine the wings, oil, and salt and mix well so the wings are fully covered.
• Put the wings on the grill and cook for 20 to 25 minutes, or until they are cooked through and nicely charred (you might have to do this in a few batches). I like mine on the super well-done side. To cook in the oven, arrange the wings on the prepared baking sheet and put in the oven. Bake for 35 to 45 minutes or until crisp and golden brown, flipping once after about 20 minutes.
• To serve, toss the cooked wings in a large mixing bowl with the Rose's lime glaze. Arrange on a platter and sprinkle with cilantro.