IVANNA FLEXALOT CHICKEN WINGS in the HARK

Chicken, Fowl, Birds
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beachbums
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IVANNA FLEXALOT CHICKEN WINGS in the HARK

Post by beachbums » Fri Oct 26, 2012 9:36 am

This recipe was blatantly stolen from Chef John on Allrecipes....... http://allrecipes.com/cook/15278401/profile.aspx

I was haveing some of the guys from the 4wd club over to work on our bunky 4wd project "Ivanna Flexalot" and was looking for some ideas for wings when I tripped over this one.

Cheers, Wayne


IVANNA FLEXALOT CHICKEN WINGS

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INGREDIENTS

cooking spray
2kg chicken wings, separated at joints, tips discarded
salt and ground black pepper to taste
3 tablespoons Chilli sauce or use sweet chilli sauce if the kids are having some
2 tablespoons vegetable oil
1 cup all-purpose flour



Directions

1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.

2 Place the chicken in a large mixing bowl. Season with salt, pepper, and chilli sauce. Add the vegetable oil; toss to coat.

3 Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another.

4 Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.

5 Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.


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ORANGE SAUCE

1 cup orange marmalade
1/3 cup rice vinegar
1/4 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons Asian chile pepper sauce


Stir the orange marmalade, rice vinegar, hoisin sauce, soy sauce, and chili sauce together in a saucepan until combined. Place over medium-high heat, bring to a simmer, and cook until slightly thickened, about 5 minutes.

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GARLIC GINGER SAUCE

For the glaze:
3 crushed garlic cloves
2 tablespoons minced fresh ginger root
1 tablespoon Asian chile pepper sauce
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tablespoon soy sauce
Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.


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Smokey
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Re: IVANNA FLEXALOT CHICKEN WINGS in the HARK

Post by Smokey » Sat Nov 10, 2012 1:39 pm

Thanks Wayne, Im going to try this but with a curry theme. Dunno why? it just come into my head reading your post :?:
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Hogsy
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Location: Central Coast, N.S.W.

Re: IVANNA FLEXALOT CHICKEN WINGS in the HARK

Post by Hogsy » Mon Jun 16, 2014 10:09 pm

I used this recipe again tonight for the first time in to long . I'd forgotten how good it is !!!
It's the first time I've used the technique of putting the wings in the sauce then coating them in flour. I worked great the kids loved them and I'll be doing it again soon. Although I did them in the kettle and not the HARK .
Thanks for posting this Wayne it's a great recipe and well written.
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