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How to make BBQ chicken wings at home

By Courtesy Out Of The Blue and Deli By The Blue
May 29, 2020 14:50 IST
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Photographs and Recipes courtesy Out Of The Blue and Deli By The Blue

Spinach and Corn Quiche

Spinach and corn quiche

Ingredients

  • 5 tart shells
  • 15 gm oil
  • 5 gm garlic
  • 10 gm onion
  • 80 gm spinach
  • 35 gm boiled American corn
  • 30 gm white sauce
  • 6 gm salt
  • 5 gm black pepper
  • 1 tbsp parmesan cheese
  • 45 gm processed cheese

Method

  • In a pan, heat oil. Saute onion and garlic cook till the onion is translucent
  • Add corn followed by spinach.
  • Add seasoning followed by white sauce and parmesan cheese
  • Allow the mixture to cool.
  • Fill the tarts shells and top it with process cheese and gratinate. Serve hot.

BBQ Chicken Wings

BBQ chicken wings

Ingredients

  • 300 gm tomato ketchup
  • 50 ml red wine vinegar
  • 100 gm brown sugar
  • 15 gm red chilli powder
  • 30 ml soy sauce
  • 5 gm mustard powder
  • 60 ml Worcestershire sauce
  • 5 gm ginger
  • ½ lime
  • 300 gm chicken wings

Method

  • Prepare barbecue sauce by blending all ingredients (except chicken wings).
  • Braise the chicken wings in stock water in the oven for 130 C for 30 minutes.
  • Toss the chicken wings with barbecue sauce.
  • Cook till sauce starts to caramelise on the edge of the wings.
  • Garnish with spring onion and serve hot.

One Alarm Pot Chilli

One Alarm Pot Chilli

Ingredients

  • 30 gm cooked chickpeas
  • 30 gm cooked kidney beans
  • 30 gm cooked cowpeas
  • 30 gm blanched broccoli
  • 30 gm zucchini
  • 30 gm mixed bell peppers
  • 100 gm tomato sauce
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped onion
  • Salt to taste
  • Black pepper to taste

For plating on sizzler

  • 20 gm blanched cauliflower
  • 30 gm sauteed spinach
  • 20 gm carrot batons blanched
  • 15 gm caramelised onion
  • 70 gm steamed rice
  • 30 gm string beans blanched

For garnish

  • 20 gm guacamole
  • 20 gm sour cream

Method

  • In a thick bottom pan heat the oil and then add onion and garlic and saute them
  • Add all the cooked beans and toss
  • Toss all prepared vegetable and allow to cook
  • Add tomato sauce and seasoning and allow to cook on slow flame
  • Adjust seasoning and start with plating the sizzler
  • In a hot sizzler plate, start platting all blanched ingredients.
  • Place the prepared beans and vegetable mixture on sizzler plate along with accompaniments
  • Garnish with a scoop of Guacamole and sour cream scoop.
  • Serve sizzling hot.

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Courtesy Out Of The Blue and Deli By The Blue
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