Best Angry Chicken Recipes

ANGRY CHICKEN

Steps:

• This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.
• Preheat the oven to 450 degrees F.
• Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
• Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
• Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
• Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
• While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.
• As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.
• To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.
• To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
• Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.

ITALIAN ANGRY CHICKEN

Steps:

• Get pan hot with oil (med-high), then add the garlic cloves.
• Leave garlic in for 5 min until darkens.
• Remove Garlic then add chicken. Brown on each side and reduce heat.
• Add the remaining ingredients above.
• Set stove to simmer don't cover.
• Rotate the chicken about every 10-20 minutes.
• If liquid gets a little low, add more Chardonnay and or water.
• Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).

ANGRY CHICKEN

Steps:

• Season chicken with salt and pepper; grill or cook in a skillet.
• Sautee the mushrooms in butter or oil until just done.
• For the sauce: Combine garlic and wine.
• Cook over medium-low heat for about 5 minutes to reduce by half.
• Add cream and increase heat to bring to a low boil.
• Reduce heat to simmer and add cajun seasoning. (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty)
• Simmer 10-15 minutes, add cheeses until smooth.
• Add in chicken and mushrooms over low heat.
• You can add 1 pound of pasta (cooked) and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.

CHICKEN WINGS: THE ANGRY BIRDS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C). Set a wire rack over a baking sheet.
• Season the chicken wings with salt and pepper.
• Bake the wings until cooked through and the skin is crispy, about 45 minutes.
• Toss cooked wings in the wing sauce.
• Serve the wings with ranch dressing, carrots, and celery.
• Enjoy!

ANGRY BIRD BAR-B-CUE CHICKEN AND SAUSAGE

Steps:

• Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside.
• Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the peppers, chicken, sausage, and barbeque sauce. Pour in the water and simmer for 20 minutes. Add the cilantro just before serving.

ANGRY CHICKEN

Steps:

• Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornstarch and egg together to form a batter.
• Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4 to 5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with paper towels.
• Add the chiles and peppers to the pan and fry for 3 to 4 minutes before adding all the sauce ingredients except, for the cornstarch. Simmer over a high heat for 5 minutes, then blend 2 to 3 tablespoons of the sauce with the remaining cornstarch in a cup until smooth. Return to the pan and bubble until the sauce thickens.
• Return the chicken to the pan and simmer for 2 to 3 minutes until the chicken is sticky and coated. Serve in deep bowls.
• Meanwhile steam the zucchini batons for 2 to 3 minutes, then divide between four bowls. Serve with the hot and sour chicken.

CHICKEN WINGS WITH ANGRY SAUCE RECIPE - (4.3/5)

Steps:

• 1. Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp. 2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper. 3. Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot. Make Ahead The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.

CHICKEN WINGS WITH ANGRY SAUCE

Steps:

• 1.Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp. 2.Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper. 3.Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot. Make Ahead The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.