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Home  » Get Ahead » How to make BBQ chicken wings at home

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