FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

DEVILED CHICKEN WINGS

Sizzle, Sensational Barbecue Food
by Julie Biuso
Be careful not to brown the chicken wings too quickly; it is best to cook them slowly and thoroughly. If desired, transfer the wings to the barbecue grill rack for the last few minutes. Add a stalk of rosemary to the heat source, fan the flames and let the wings absorb the rosemary smoke for a few seconds.
Serves 4

 

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1 tsp paprika
    • 1 tsp ground cumin
    • finely grated zest of 1 lemon
    • freshly ground black pepper to taste
    • 2¼ pounds (1kg) chicken wings, halved
    • salt
    • lime wedges for serving
     

Directions

1. In a shallow dish mix oil, paprika, cumin, lemon zest and a good grinding of black pepper. Add chicken wings and turn to coat with dressing. Cover and marinate for at least 1 hour, or up to 24 hours, refrigerated, turning occasionally.

2. Gently turn chicken wings in dressing, adding 1/2 teaspoon salt. Cook over low to medium heat on an oiled barbecue hot plate (cast-iron griddle) for about 45 minutes or until cooked through and well colored; baste with marinade from time to time. Alternatively, cook in an oven preheated to 375°F (190°C) for about 25 minutes or until golden and cooked through.

3. Transfer chicken wings to a platter, sprinkle with salt and squeeze lime juice over all. Serve hottish or at room temperature as a nibble or as part of a barbecue meal.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages