Peppers, Hot Shot Variety
Peppers, Hot Shot Variety
David Cavagnaro
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La Belle Cuisine - More Appetizer Recipes

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Hot, Hot, Hot, Hot Wings...
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Carol Robinson
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Hot Peppers
Hot Peppers
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Pollo Caliente I
Pollo Caliente I
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Recipe Source:
Tabasco Pepper Fest

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Chipotle Buffalo Wings with
Blue Cheese Dip

 TABASCO brand Chipotle Pepper Sauce.
Great for marinating and grilling.

Blue Cheese Dip
1/2 cup sour cream
1/2 cup mayonnaise
1/2 (4-ounce) package blue cheese,
crumbled (about 1/4 cup)
2 teaspoons TABASCO® brand
Chipotle Pepper Sauce
1 clove garlic, minced
Salt to taste

Chicken Wings
3 pounds chicken wings (about 12)
Oil for deep-frying
1/4 cup butter or margarine
1/2 to 1 (5-ounce) bottle TABASCO®
brand Chipotle Pepper Sauce
Celery sticks

For Dip:
Combine all ingredients for dip in a small bowl and set aside.

For Chicken Wings:
Remove  chicken wing tips and discard; cut wings in half at joints.
Heat 2 inches of oil in a deep-fryer to 375 degrees F; fry chicken until
crisp and golden brown,  about 10 minutes. Drain well and place in a
large shallow container.
Melt butter in a small saucepan; stir in TABASCO Chipotle Sauce to
taste and heat through. Drizzle over chicken wings and toss well.
Serve warm  with celery sticks and blue cheese dip.
Makes 6 servings.

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Jerk Chicken Wings

5 pounds chicken wings
10 green onions, chopped
5 bay leaves, broken in half
4 garlic cloves, slivered
1/4 cup TABASCO® brand Green
Jalapeño Pepper Sauce
1 tablespoon ground allspice
1 tablespoon TABASCO® brand Caribbean
Style Steak Sauce
2 1/2 teaspoons dried thyme
Salt and pepper to taste

Remove and discard bony tips from chicken wings; cut wings in two
at the joint. Place remaining ingredients in a food processor or blender
and  process until a thick paste forms. Spoon paste onto chicken and
toss to  coat. Cover and let stand at room temperature for 1 hour, or
refrigerate  overnight, turning wings occasionally in marinade.
Preheat broiler. Place half of wings on broiler pan and broil 4 inches
from heat for 10 minutes per side. Transfer to a serving platter.
Repeat  with remaining wings.
Makes 8 servings.

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"Smoking" Wings

Grilling with
Chef George Hirsch

©1994 George Hirsch -
William Morrow & Company, Inc.


16 chicken wings
1/2 cup salad oil
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cane syrup or dark corn syrup
1 tablespoon Original TABASCO®
brand Pepper Sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon TABASCO® brand Soy Sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg

Cut off and discard bony wing tips. Cut remaining wings in half.
In large bowl, combine remaining ingredients and mix well. Marinate
wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes
or until done, turning frequently.
Makes 32 pieces.

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Fiery Braised Wings

1 dozen chicken wings (about 3 pounds)
1 cup all-purpose flour
Salt and black pepper to taste
2 tablespoons olive oil
1 cup finely chopped Spanish onion
1 cup finely chopped red bell pepper
1 tablespoon minced garlic
3 to 4 tablespoons chopped fresh
herbs (about 1 ounce)
2/3 cup white wine
1 tablespoon Original TABASCO®
brand Pepper Sauce

Remove wing tips from chicken wings and discard; cut remaining
wings apart at joints.
Combine flour and salt and pepper to taste in a bowl; dredge chicken
in seasoned flour and shake off excess.
Heat olive oil to the smoking point in a large, heavy, oven-safe skillet
or sauté pan over medium-high heat. Add chicken and cook until
golden brown.
Add onion and cook until translucent, about 5 minutes. Add bell pepper
and  garlic and cook 1 minute; stir in remaining ingredients.
Cover pan with a lid or foil and place in a 350-degree F oven. Bake
about 20  minutes or until chicken is tender and cooked through.
Makes 24 pieces, about 6 servings.

MORE Wings...

Featured Archive Recipes:
Ain't No Thing, Chicken Wing
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Hot Pepper Wings with Cilantro Sour Cream
Margarita Chicken Wings
Southwestern Grilled Chicken Wings
with Black Bean Dip

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