Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!!
I have made these many times in the past for my parties and there is never any left everyone loves these and I always get asked for the recipe! If you are serving this for a get together I suggest to double the recipe to make 40 wings --- plan ahead the wings have to marinate for 24 hours, frozen thawed wings retain more moisture it is best to use fresh chicken for this --- make certain to have lots of napkins when you serve these!
This is a copy cat recipe from Todd Wilbur and his www.TopSecretRecipes.com site. I made these for my husband and I and they are just like the ones from Chili's. So good, I am sure you will enjoy them. It is a little time consuming but worth every second.
This is my absolute favourite dish to order when eating out. I found this on the web, posted by Amelie in Quebec, and it sounds like the real deal. Posted for Zaar World Tour 2005, I have not tried to make this one yet!
Hope you enjoy!
I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.
A girlfriend told me about the mayo trick when I was first married and I've never roasted a turkey or turkey breast without it since. The skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter and broth, you will not have enough pan drippings to make gravy and you don't want to do that because this combo makes the best tasting gravy I've ever had. I've also added 1/2 cup of beer or wine to the mixture before and it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey or turkey breast.
The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger.
Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html
To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone.
Preheating must be done before rotisserie grilling your turkey.
A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit.
The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates.
The turkey must be trussed properly so the wing and legs don't get caught as it turns.
The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor.
A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting.
Check for doneness with a meat thermometer before removing the turkey from the heat source.
This is the recipe you've been looking for! It makes a perfect sesame chicken. This excellent recipe comes out perfect every time with little fuss and inexpensive ingredients you probably have on hand. This recipe is truly restaurant quality... try it, you won't be disappointed! (Recipe courtesy of "Reykjaviky" at All Recipes)
So tasty and so easy! Authentic Mexican appetizer or snack... also great to make for company because it is so simple!
Another favorite with company and fun to make with your kids!
For variations you can add jalapeno peppers, use steak instead of chicken, or use anything else you may want to experiment with.
You can even substitute the insides with pepperoni, mozzerella cheese, green peppers, onions, mushrooms....
Flatten as above and serve pizza sauce for dipping!
Think I might try to make pizza quesadillas for my next appetizer now!
No mayonnaise, no "cream of whatever" soups - just an old fashioned chicken divan recipe that is definitely worth the extra effort.
You can substitute chicken thighs for the breasts and use any combination of shredded cheese that you happen to have on hand. You can also substitute any dairy product (i.e. cream) for the milk depending on how decadent you would like to be. The recipe can be doubled or tripled easily and it freezes beautifully. Serve over rice.