Best Hot Chicken Chili Recipes

Chicken Wings With Thai Sweet & Hot Chili Glaze image

Provided by LAURIE

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

Steps:

Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
Trim excess skin from the edges of the wings.
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
Serve warm.

Hot Chicken Chili image

Provided by Trisha Yearwood

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup vegetable oil
3 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons kosher salt
2 carrots, diced
1 yellow onion, diced
2 pounds ground chicken
Two 15.5-ounce cans cannellini beans, rinsed and drained
One 14-ounce can diced tomatoes
2 teaspoons hot sauce
1 cup chicken stock
1 cup sour cream
1/4 cup chopped pickles, for garnish

Steps:

Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

Korean Chicken in Hot Chili Sauce image

Provided by Vicarjane in Wester

Categories Poultry

Time 2h55m

Yield 3-5 serving(s)

Number Of Ingredients 10

2 lbs skinless chicken pieces, loose skin and fat discarded
5 tablespoons sugar
1 tablespoon garlic, chopped
1 scallion, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons soy sauce
5 tablespoons korean red pepper paste (less for a milder dish)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1/2 cup water

Steps:

Cut the chicken into 3-inch pieces.
Divide the wings.
Mix the chicken with the sugar and marinate for an hour.
(I used boneless breast and a Zip-Lock bag works well)
Mix together the other seasonings (all but the water) and marinate for another hour or more.
Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
Serve warm with rice, salads, and kimchi.

Nutrition Facts : Calories 385.6, Fat 17.7, SaturatedFat 3, Cholesterol 91.9, Sodium 774.8, Carbohydrate 25.7, Fiber 1.6, Sugar 21.4, Protein 31.3