Grilled Honey Chipotle Chicken Wings with Tequila and Lime

Chicken Wings

The Best Chicken Wings Ever

These Honey Chipotle chicken Wings are, by far, the best wings I have ever had.  They are sweet and savory, they are crispy and spicy yet incredibly tender and juicy on the inside.  They have best flavor of just about any barbecue sauce and we’ll talk about the secret to that in just a minute.  But I definitely think that the grilling definitely takes this recipe to a whole new level.  But don’t let that scare you if you don’t have a grill.  I think these spicy buffalo style wings would still be absolutely fantastic fried in oil or baked in the oven.

Chicken Wings

Honey Chipotle Chicken Wings Sauce

This Chicken Wing Sauce is phenomenal.  I mean it.  I’t fantastic.  My secret for this recipe is definitely in the sauce.  I use Sweet Baby Ray’s barbecue sauce to start, then I add a couple of Chipotle peppers in Adobo Sauce and a fresh clove of Garlic but it doesn’t end there.  Since it’s got that pepper spice I balance it out with Tequila and Lime.  Now, of course, the Tequila is optional but the lime is definitely essential because it adds that Mexican style flavor everyone loves in their Mexican food.  But if you’re not shy, I highly recommend following this recipe to a “T” and add that Tequila.  It takes this Honey Chipotle Chicken Wing Sauce to whole new level.

Be sure to check out my Wasabi Chicken Wings and my Ranch Chicken Wings!

Honey Chipotle Chicken Wings Ingredients:

3 to 4 lbs Chicken Wings

Chicken Wing Brine
4 cups Water
1/4 cup Salt
2 cups Ice

Honey Chipotle Sauce
1 cup BBQ Sauce (Sweet Baby Rays)
2 Chipotle Peppers in Adobo Sauce, blended
1 Garlic Clove, chopped
1/3 cup Honey
2 oz Tequila
1 Lime, freshly squeezed

Grill Chicken Wings over medium heat for 20 minutes, turning every 5.

Fried Frog Legs – Extra Crispy Recipe

Frog Legs

Frog Legs are Sexy

This Extra Crispy Fried Frog Legs recipe is awesome, sleek and, yes, SEXY!  I put together a marinade and breading that would make any finger licking fried chicken fan go Goo-goo for Frog Legs.  So if you’ve never tried frog legs or you’re a die hard fan, this Recipe is for you because this is the absolute best way to have them.  Just look at this pic straight out of the fryer and try not to drool.

 

Frog Legs

Frog Legs in Restaurants

My personal experience with Frog Legs has been, up close and personal, in the South, where all good things seem to get bigger, better and bolder with egos and good old fashioned Southern Hospitality(which is amazing by the way).  Frog Legs are on the menus at many of the localized restaurants, including Chinese Buffets.  So I’ve had my fair share of recipes out there and I have learned a lot about what folks expect them to taste like.  So trust this recipe, because, I think you’re really going to enjoy it!

If you’re interested in another bizarre recipe, check out my Fried Chicken Feet.  And while you’re busting out the fryer for these frog legs, consider making my Crispy Fried Onion Rings or my Sweet Potato Fries.  Both recipes are excellent.

Fried Frog Legs Ingredients:

6 whole Frog Leg halves or 12 Legs total

Marinade
1 egg
1/2 pint Buttermilk
1/4 Hot Sauce

Breading
1 cup Self Rising Flour
1/2 cup Corn Flour
1/4 cup Potato Starch
1/4 cup Panko
1 tbsp Crab Boil Seasoning (Zatarain’s or Slap Ya Mama)
Oil for Frying

Fry the Frog Legs at 350 degrees Fahrenheit for 10 minutes or until golden brown.

Oysters Rockefeller – Cleaning, Shucking and the Recipe

Oysters

The Best Oysters are Rockefeller

Oysters Rockefeller are a great way to kick off any celebration.  New Orleans Mardi Gras is certainly no exception.  And as you may or may not know, the original recipe was developed in the French Quarter at local restaurant called Antoine’s back in the 1800’s.  This recipe has since gone platinum.  And you as you can see in the picture below, they are fairly inexpensive to buy and with this recipe, they certainly live up to their name, “Rockefeller”.  I think I paid about 58 cents a piece is all and the results were spectacularly “Rich”.

Oysters

What kind of Oysters do you have?

These are West Coast Oysters.  You can tell they aren’t from the East Coast because of the Greenish color, instead of brown, and they’re a bit more long gated as well.  They should always be scrubbed and rinsed before shucking.  This will help eliminate any grime getting into the shell.  Personally, I like to rinse them out after anyway.  But some folks will freak out if you drain the “liquor” from the oyster before serving because there’s so much flavor there.  But for Oysters Rockefeller, there is so much flavor added to it through out the recipe, in my opinion, it really doesn’t matter.  The important thing is that no one breaks a tooth trying to eat them.

Oysters

Shucking Oysters

I’ll show you, in the video below, how to properly shuck these things and lay them out on the half shell.  There’s really nothing to it once you learn the tricks.  But it’s important to lay them down on something that will keep them stable so they don’t teeter back and forth.  Some people, restaurants included, press the round shell backs down into Rock salt, and that’s great for serving but I just use cup cake pans to keep them from moving and it works great for broiling.

Oysters

Oysters Rockefeller

To make this recipe, you need a few key ingredients but the main thing is to make it green like money.  As the story goes, when this recipe was created, someone in the restaurant exclaimed that these Oysters were as rich as Rockefeller.  Others think it has to do with the color of money itself.  Either way, the name stuck and now the world can enjoy them for any occasion.

If you’re interested in other Cajun recipes and food celebrated in New Orleans and at Mardi Gras, check out my Boudin, Crawfish Etouffee and my Jambalaya!

Oysters Rockefeller Ingredients:

1 doz Med/Lrg Oysters
2 cloves Garlic, ground
1 Green Onion, ground
1 sprig of Fresh Parsly
4 oz Baby Green Spinach
2 tbsp White wine, can sub ice water or white grape juice
1 stick of melted butter (1/2 cup)
1/2 tsp Crab Boil or Crawfish Seasoning (Old Bay is fine)
1/4 tsp Smoked Paprika
1 tsp Worcestershire
1 tsp Basalmic Vinager
1/3 cup Fresh Parmesan Cheese, grated
1/4 cup Bread Crumbs, optional

Be sure to watch the full Oysters Rockefeller Video Tutorial so you can see, step by step, exactly how to make them from scratch.