We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.
Hot N' Spicy Chicken Recipe
#1. Spicy Chicken Wings
- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
#2. Hot Chicken Wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
#3. Hot-N-Spicy Chicken Wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
When it comes to barbecuing, there are two main schools of thought for the techniques that you can use.
The first of these techniques – and the most popular method for those who grill in their back yards – is the style where the food is cooked directly over the source of heat. This way, the food is rapidly cooked on a hot grill suspended directly over the charcoals, the wood, or the gas burners. Rarely is the lid ever closed. Any foods, including the most tender cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are quickly seared and cooked to perfection using this technique. If sauces are desired, they can be added before hand, during the cooking process, or even after the food comes off the grill. These choices will all create different and enjoyable tastes and flavors.
The second barbecue cooking technique uses heat indirectly. This is more appropriate when you’re cooking much larger or whole cuts of meat, such as especially thick steaks, roasts, a whole hog, or a pork shoulder. When you’re cooking using this method, the food is cooked away from the actual source of heat. This usually requires a water pan of some kind in order to maintain the moisture level of the food. The temperatures generally sit in around 250ºF. During this cooking method, the lid of the barbecue remains closed most of the time, and the length of the cooking is much longer than in the first method. When you’re using an indirect barbecue cooker, there is usually an additional fire box that allows you to combine charcoal and wooden logs for burning. This allows the heat and the smoke to rise through the cooking chamber where the meat is, so that it is heated perfectly. The rule of thumb of this technique is a low temperature for a long time.
No matter which method you use, it’s important not to cook your meat too quickly. If the internal temperature of your meat rises too quickly as you cook it, the water and the fat within it will be expelled before the collagen is able to melt. This means that your cut will be dry and tough. However, you cannot cook too slowly or you will risk a bacterial contamination. Though there is a fine line for barbecuing properly, it’s important to find that line and stick to it.
If you’re already dealing with a cut of meat that is tough, such as a brisket or a pork roast, consider cooking slowly as the collagen adds flavor to the meat. If you buy a less tough, more expensive cut, you can cook at a higher temperature for a shorter period of time. This is why ribs and steaks take such a short time to cook, while pork shoulders or beef brisket can run up to 20 hours.
As a final note, it’s important to have fun while you barbecue! Your pleasure will come through in your cooking as it will leave you motivated, and willing to try new and interesting things.
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It's a trite, but often repeated saying: The way to a man's heart is through his stomach. So why, when Father's Day rolls around, do we buy endless ties and "message" T shirts? Is the way to his heart through his clothes? Not likely. It's the stomach, people, and that means good food. For many men, good food comes in the form of a great steak.
So what if you're not a steak eater, or you eat it only in restaurants and the thought of purchasing a raw slab scares you to death? Fear not. It's not that complicated, really. Even a caveman can handle this job.
It's important to know your cuts of meat before planning the menu. You don't want to cook the dad in your life a tasteless, tough piece of leather. You might not notice the difference, but let's face it - he will. Since you'll likely be grilling, it's important to know the best cuts of meat for the grill.
You want to choose the most tender portions of meat for grilling. Experts generally consider these cuts of beef to be the best for grilling:
If there is the word "loin" on the package, you're in good shape, though most grill experts agree the T-bone is the most superior cut of beef for grilling. It stays tender and juicy, and is thick enough to withstand a fair amount of time on the grill without overcooking. Stay away from top round or anything with "round" or "chuck" in the name. These will not cook well on the grill. Flank steak and London broil can also be tough.
Next, it's important to know how to choose a steak. Don't just grab the first package that looks good to you. Look for some good marbling in the steak. Yes, this is another word for fat. But we're not cooking for the dieter in the family on this special day, we're trying to give dad a good steak, remember? Those little bits of fat scattered about the steak will essentially melt while the meat is cooking, giving the meat a rich and more tender flavor.
In that same vein, don't trim the fat from your steak before cooking. It might be the diet book author in you coming out, but that thick layer of fat around your steak is what will give the steak a wonderful juicy quality and rich flavor. You can cook the steak, and then trim the fat, but cook the steak while it's still dressed in its fat clothes. It's worth it.
Do you need to buy a "name brand" steak? Experts say it's not necessary, even though branded meat is a new commodity and becoming more widely available. Nor is it necessary to choose a steak from a butcher shop or from behind the glass window in the meat department at your local grocery store. Usually the pre-packaged steaks are the same you would get from behind the glass, and since the butcher is a dying breed, you could certainly go that route if you have a neighborhood butcher, but if not, a good quality grocery store will provide what you need.
Finally, it's important to know your grades of steak.
Prime is the top grade, and it features the most marbling and is the most tender, but most of us don't have access to this grade in mainstream grocery stores. This is often what you get in a restaurant.
Choice is the best grade most of us can get in the grocery store. But choice does not guarantee high quality as this grade encompasses meat that can be almost as good as prime, or almost as bad as select, our next grade.
Select beef is the most lean and least expensive beef and is the grade of beef most commonly found in your grocery store meat case. Since this is Father's Day, try to find choice and splurge a little.
If you are unsure about your ability to pick up a good steak locally, consider ordering online and having fresh, high-quality steaks delivered to your door.
At OmahaSteaks.com, you can buy a large variety pack of meat, grill some for dad, and then send him home with a few spares for another day. KansasCitySteaks.com offers prime quality steaks for a restaurant-quality dad's meal.
We are super excited and proud to see our gloves on the awesome Home and Family show with Matt Rogers segment Daddy-O PatiO on “Must-Have for Daddy’s” for occasions like Mother’s Day and Memorial Day.
During the May 8th Episode of Home and Family, Matt Rogers gave viewers a list of BBQ equipments for effective grilling.
Matt made a demo on how to use some of the equipments while wearing our silicone gloves. It is great to realize just how popular and reliable the Grill Armor Gloves are!
Check out the video segment of Matt confidently using our Grill Armor Silicone Gloves.
"These gloves are fantastic. I make a lot of dishes in heavy cookware and had such a hard time keeping my grip or moving the large cast iron pots. These are perfect because your whole hand is protected -- no more burns on the top of your hands, while giving you better control over what you are handing than a classic oven mitt. They're also a lifesaver if you are making anything at the top end of the temperature range."
"The gloves really work! I used them to remove hot trays from the oven, in addition to not feeling any heat at all the trays didn't slip out of my hand. I was anxious to use them while grilling and they really made the whole experience much easier. I was not worried about getting burned when I was turning the food."
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