Spicy Buffalo Wings - A Classic Favorite
Ingredients:
- 1 pound of chicken wings
- 1/2 cup of hot sauce
- 1/4 cup of melted butter
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
Instructions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, mix hot sauce, melted butter, garlic powder, onion powder, cayenne pepper, salt, and pepper to create the spicy buffalo sauce.
Toss the chicken wings in the sauce until they are thoroughly coated.
Place the wings on the prepared baking sheet and bake for 25-30 minutes, turning them halfway through for even cooking.
Serve hot with celery sticks and blue cheese dressing for a classic and satisfying treat.
Spicy Szechuan Chicken - A Taste of the Orient
Ingredients:
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons of soy sauce
- 2 tablespoons of Szechuan peppercorns, crushed
- 2 tablespoons of chili paste
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 green onions, sliced (for garnish)
Instructions:
In a bowl, mix soy sauce, crushed Szechuan peppercorns, chili paste, sesame oil, honey, rice vinegar, garlic, and ginger to create the marinade.
Add the chicken pieces to the marinade and let them sit for at least 30 minutes, allowing the flavors to infuse.
Heat a wok or skillet over high heat and add a tablespoon of oil.
Stir-fry the marinated chicken until it's cooked through and has a slightly charred appearance.
Garnish with sliced green onions and serve this spicy Szechuan chicken with steamed rice for an authentic Asian experience.
Fiery Peri-Peri Chicken - A Portuguese Delight
Ingredients:
- 1 whole chicken, cut into pieces
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 2 teaspoons of paprika
- 2 teaspoons of cayenne pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
Instructions:
In a bowl, mix olive oil, lemon juice, paprika, cayenne pepper, oregano, garlic powder, and salt to create the peri-peri marinade.
Coat the chicken pieces with the marinade, ensuring they are well-covered.
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for intense flavor.
Preheat your grill or barbecue to medium-high heat.
Grill the marinated chicken until it's cooked through and has a delicious charred crust.
Serve the peri-peri chicken with a refreshing side salad for a zesty Portuguese-inspired feast.
Spicy Korean Fried Chicken - A Crunchy Delight
Ingredients:
- 1 pound of chicken wings or drumettes
- 1/2 cup of cornstarch
- 1/2 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of gochujang (Korean red pepper paste)
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 3 tablespoons of honey
- 2 cloves of garlic, minced
- 1 teaspoon of grated fresh ginger
- Vegetable oil for frying
Instructions:
In a large bowl, mix cornstarch, flour, baking powder, salt, and black pepper to create the coating mixture.
Dredge the chicken wings in the coating mixture, ensuring they are evenly coated.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Fry the coated chicken wings in batches until they're golden brown and crispy. Drain on paper towels.
In a separate bowl, whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and ginger to create the spicy glaze.
Toss the fried chicken wings in the spicy glaze until they are thoroughly coated.
Serve this addictive Korean fried chicken with pickled radishes and a side of steamed rice for a delightful meal.
