If you’re a baby and can’t stand the thought of placing a hot, hot, hot chicken wing to your lips, just move on please. This recipe is not for you.
I don’t mean that you can’t eat these wings right after they come off of the grill because you need to let them cool down for a minute. I mean that these wings are hot, hot, and hotter even if they just came out of the fridge and are cold, cold, and colder. These wings are so hot that they’ll grow extra hair on your head or clear up those stuffy nasal passages or make your eyes water or make you feel like that extra hair is also growing inside your head or singe your eyelashes or clear up your neighbor’s head cold or send your dog running to the next county.
You’re not a baby are you?
SIZZLING HOT WINGS (serves adults)I don’t mean that you can’t eat these wings right after they come off of the grill because you need to let them cool down for a minute. I mean that these wings are hot, hot, and hotter even if they just came out of the fridge and are cold, cold, and colder. These wings are so hot that they’ll grow extra hair on your head or clear up those stuffy nasal passages or make your eyes water or make you feel like that extra hair is also growing inside your head or singe your eyelashes or clear up your neighbor’s head cold or send your dog running to the next county.
You’re not a baby are you?
Your Ingredients:
1-cup Louisiana hot sauce (or your favorite)
1-cup Lawry’s Louisiana Red Pepper Marinade
1-cup honey
1/4-cup Liquid Smoke
8 cloves garlic, crushed
4 scotch bonnet peppers, chopped (wear disposable gloves while handling these)
4-tablespoons fresh horseradish
2-inch piece of fresh ginger, grated
30 chicken wings (washed, tips discarded, and cut into halves at the joint to make 60 pieces; refrigerate until ready to use)
IN a large saucepan, combine all ingredients except chicken wings.
STIR well and simmer marinade for about an hour.
REMOVE from heat and allow marinade to cool to room temperature.
TAKE prepared wings from fridge and place them in a large glass bowl.
POUR marinade over wings and toss to coat every wing.
COVER with plastic wrap and refrigerate for at least 24 hours, turning occasionally.
FIRE up your grill to low heat and brush the grate with oil to prevent wings from sticking.
REMOVE chicken from the marinade and grill wings for about 1 hour, turning occasionally and frequently brushing wings generously with leftover marinade.
REMOVE from grill and place wings on a serving platter.
SERVE with celery sticks and blue cheese dip. Recipe follows.
Your Ingredients For Blue Cheese Dip:
2-cups sour cream
1/2-cup buttermilk
1/2-cup mayonnaise
2-tsp white wine vinegar
1-cup Maytag blue cheese, crumbled
1-tbsp freshly minced garlic
2-tbsp freshly minced parsley
2-tsp Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
2 green bell peppers
2 red bell peppers
8 ribs of celery, washed (halved lengthwise, then trimmed into 4-inch sticks)
PLACE blue cheese in a bowl and use a fork to crumble into cottage cheese consistency.
ADD all other ingredients EXCEPT BELL PEPPERS AND CELERY and blend well, until dressing is thick and creamy.
REFRIGERATE overnight.
WASH and slice tops off of the bell pepper stem area to make a serving bowl. Scoop and discard seeds and pulp and cut away the white part of the inside ribs by placing your paring knife into the opening. If the pepper is lopsided, just slice off a bit on the bottom side so it will stand upright.
FILL two peppers (1 red and 1 green) with celery sticks and the other two with blue cheese dip.
SERVE with plenty of ice water on the side!
Note: Leave me a comment if you really enjoyed my Sizzling Hot Wings and Blue Cheese Dip.
Always Enjoy!
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