When I purchased the Tabasco Cookbook many years ago, I was initially interested
in the Cajun and Creole recipes it held (like Red Beans and Rice on Mondays).
While browsing it, I came across a recipe for "Devil's Chicken" that
intrigued me. It entailed using a marinade that was highly seasoned with both
Tabasco sauce and black pepper. Since I am also a chicken wing fan, I thought
the marinade might be perfect for grilled wings -- and it is.
Devil's Chicken Wings
* 1 -2 -pounds chicken wings
* 1/2 cup olive oil
* Juice of 4 lemons (approx 3 Tbsp or 1.5 fl oz per lemon = about 3/4 C)
(I like to use some lime juice mixed with lemon juice if I have limes available)
* 2 tablespoons freshly ground pepper
* 1/4 C TABASCO brand Pepper Sauce
* 1/2 teaspoon salt
Rinse wings and pat dry with paper towels. Place wings in zip top bags no more than 1/2 full. If necessary, split the wings between two bags.
Make marinade: Blend together the oil, fruit juice, pepper, Tabasco sauce, and salt. Pour over wings in bag(s) and close zipper seals. Marinate in refrigerator for at least 2 hours-- up to a day in advance. (If time is short, marinade at room temp up to 2 hours.)
Preheat a grill to medium-hot. Place wings on grill and cook for 10 - 20 minutes (depending on heat and whether using direct or indirect heat source,) basting occasionally with marinade. Turn chicken over and continue cooking until chicken is tender and juices run clear, about 15 - 30 minutes longer. Look to have some crunchiness of the skin and some browning. After the wings are cooked, discard marinade.
Makes about 15 wings.
Notes: This recipe can be doubled or tripled successfully. I've reduced the olive oil by 50% -- don't remove all of it, or the marinade won't penetrate well enough.
Original recipe source: Tabasco Cookbook
Also available at:
http://tabasco.com/taste_tent/recipes/recipe.cfm?id=76&query=devil%2 7s%20chi
cken
Devil's Chicken Wings
* 1 -2 -pounds chicken wings
* 1/2 cup olive oil
* Juice of 4 lemons (approx 3 Tbsp or 1.5 fl oz per lemon = about 3/4 C)
(I like to use some lime juice mixed with lemon juice if I have limes available)
* 2 tablespoons freshly ground pepper
* 1/4 C TABASCO brand Pepper Sauce
* 1/2 teaspoon salt
Rinse wings and pat dry with paper towels. Place wings in zip top bags no more than 1/2 full. If necessary, split the wings between two bags.
Make marinade: Blend together the oil, fruit juice, pepper, Tabasco sauce, and salt. Pour over wings in bag(s) and close zipper seals. Marinate in refrigerator for at least 2 hours-- up to a day in advance. (If time is short, marinade at room temp up to 2 hours.)
Preheat a grill to medium-hot. Place wings on grill and cook for 10 - 20 minutes (depending on heat and whether using direct or indirect heat source,) basting occasionally with marinade. Turn chicken over and continue cooking until chicken is tender and juices run clear, about 15 - 30 minutes longer. Look to have some crunchiness of the skin and some browning. After the wings are cooked, discard marinade.
Makes about 15 wings.
Notes: This recipe can be doubled or tripled successfully. I've reduced the olive oil by 50% -- don't remove all of it, or the marinade won't penetrate well enough.
Original recipe source: Tabasco Cookbook
Also available at:
http://tabasco.com/taste_tent/recipes/recipe.cfm?id=76&query=devil%2 7s%20chi
cken
on July 27, 2008, 5:14 pm
Reply to this comment