CRISPY BAKED CHICKEN WINGS + VIDEO
With this recipe for crispy baked chicken wings, you can make delicious, perfectly crispy and juicy wings, without the mess of frying!
Provided by Kevin Is Cooking
Categories Appetizers Dinners
Time 1h30m
Number Of Ingredients 6
Steps:
- Heat oven to 250°F with racks in upper, mid and lower positions. Line a rimmed baking sheet with aluminum foil.
- In a small bowl whisk together the baking powder, kosher salt, garlic powder and white pepper.
- Remove any moisture from chicken wings using a paper towel, patting dry all over.
- Place chicken wings in a large bowl or zipper lock plastic bag and add the baking powder/spice mixture. Stir to coat or seal bag and shake to coat evenly all over.
- Lay the chicken wing pieces in a single layer skin side up on a wire rack sprayed with cooking spray (PAM /Oil) in the prepared baking sheet.
- Bake on lower rack for 30 minutes (this slowly renders the fat UNDER the skin). Move wings to upper rack, increasing the temperature to 425°F and bake for 40-45 minutes, rotating sheet pan if necessary for even golden brown crispiness.
- Remove from oven and rest 5 minutes. Season with your favorite seasoning salt if you like or serve with sauce of choice.
Nutrition Facts : Calories 550 kcal, Carbohydrate 3 g, Protein 45 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 189 mg, Sodium 620 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED CHICKEN QUARTERS
Provided by Food Network
Time 10h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
- Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
- In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.
CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
CHICKEN GILLESPIE
Make and share this Chicken Gillespie recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, combine flour, salt and pepper. In a separate shallow dish, beat eggs. In a third shallow dish, place Parmesan cheese.
- Dip chicken into seasoned flour, then into egg, and finally into Parmesan cheese. (Can repeat this process if a thicker crust is desired.).
- In a large saute pan over medium heat, melt butter. Add chicken and saute until golden brown. Add wine and cook until chicken is no longer pink in the middle, about 10 minutes. Place mozzarella slices on top, cover and cook until cheese is melted, about 3 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 476.3, Fat 25.9, SaturatedFat 14, Cholesterol 229.2, Sodium 874.7, Carbohydrate 14, Fiber 0.5, Sugar 0.8, Protein 39.6
More about "chicken gillespie recipes"
ROASTED GARLIC, CHICKEN AND SPINACH WHITE PIZZA
From damndelicious.net
RECIPES – DAVID GILLESPIE
From davidgillespie.org
37 BEST CHICKEN LEG RECIPES AND DRUMSTICK RECIPES
From epicurious.com
- Double-the-Mustard Chicken With Potatoes and Greens. Chicken leg recipes are among our favorite weeknight dinners, especially when they make chicken as flavorful as this tangy dish.
- Roast Chicken Legs with Lots of Garlic. If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit.
- Grilled Chicken Drumsticks With Savory Caramel. It takes some practice (and a few clever moves) to make great chicken on your grill. Cooking these chicken drumsticks over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
- Green Curry Vinegar Chicken. Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner. Homemade green curry paste is really special and vibrant, but we also have a recommendation for the best store-bought brand.
- Gochujang-Braised Chicken and Crispy Rice. This chicken drumstick recipe gets its bold flavor punch from savory-spicy gochujang, fresh ginger, garlic, and mustard powder.
- Chicken Stew With Potatoes and Radishes. This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.
- Chicken and Tomato Stew with Caramelized Lemon. Comforting stew, but make it bright. This recipe amps up chicken legs and canned tomatoes with lemon and turmeric.
- Chicken Escabèche. Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.
- Curried Chicken Drumsticks. Braise chicken legs in a golden, aromatic coconut broth, then toss rice noodles with the warmly spiced braising liquid to serve.
- Yogurt-Braised Chicken Legs With Garlic and Ginger. Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.
CHICKEN ADOBO | METRO
From metro.ca
4/5 (3)Total Time 1 hr 10 minsServings 4-6
60 CHICKEN BREAST RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
CHICKEN CHOW MEIN | MYOTO - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
EASY CHICKEN TACO SOUP RECIPE | DIETHOOD
From diethood.com
I TESTED OUR 5 MOST POPULAR BUFFALO CHICKEN WING …
From allrecipes.com
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE - GENIUS …
From food52.com
15+ BEST CHICKEN SOUP RECIPES | EATINGWELL
From eatingwell.com
EASY CHICKEN A LA KING RECIPE - BOWL ME OVER
From bowl-me-over.com
CHICKEN GILLESPIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN GILLESPIE - BELIEFNET
From beliefnet.com
KEVIN GILLESPIE'S BARBECUE CHICKEN WITH ALABAMA WHITE BARBECUE …
From food52.com
BUFFALO CHICKEN SPRING ROLLS RECIPE - TODAY.COM
From today.com
CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
NIGELLA LAWSON’S CHICKEN BARLEY RECIPE | FOOD | THE GUARDIAN
From theguardian.com
CLOSED-ON-SUNDAY-CHICKEN-SANDWICH | CHICK-FIL-A
From chick-fil-a.com
15 BEST CHICKEN BREAST RECIPES - TASTING TABLE
From tastingtable.com
THE BEST CHICKEN RECIPES OF ALL TIME - BON APPéTIT RECIPE
From bonappetit.com
WHAT'S COOKING WITH KEVIN GILLESPIE | CHICK-FIL-A
From chick-fil-a.com
2001 CHICKEN RECIPES: GILLESPIE, GREGG R.: 9781579120702: BOOKS
From amazon.ca
SALT AND PEPPER CHICKEN WINGS - THE WHOLE30® PROGRAM
From whole30.com
MASTERCHEF RECIPES - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts #3-steps-or-less
You'll also love