Chicken Wings

LemonGrass Chicken Wings from Curtis Stone Shared by Jenn-Air Football season is over, and I thought I'd had my fill of buffalo wings...until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we're passing them on to you. It's a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don't be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop! The recipe for Curtis Stone's Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online. WINGS The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly. Ingredients 12 whole chicken wings 1 cup plus 1 tablespoon Green Curry Paste 1 tablespoon butter, at room temperature Chopped fresh cilantro, for garnish 1 lime, cut into wedges Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl. Rub the chicken with 1 cup of the curry paste to coat. Cover and

You CAN make great Buffalo Wings Alton Brown's 5 Star Buffalo Wing Recipe The football season is coming to an end. BUT, the SUPERBOWL is still a couple of weeks away. Here's a way to celebrate in style - home made buffalo wings from none other than the great Alton Brown. This recipe received 462 reviews and was 5-star rated. Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Directions Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this