The Perfect Baked Grilled Chicken Wings and Calzone

The Perfect Baked Grilled Chicken Wings and Calzone

2 lbs. chicken wings, cut into 2 pieces with tips removed.

Preheat oven to 450 degrees.

Bring a pot of half water half chicken broth to boil. Boil the wings 8 to 10 minutes and remove to drain on a wire rack. (Helps to reduce some of the fat allowing for quicker crisping in the oven.)

Season the wings with your favourite DRY seasoning, salt, pepper, garlic powder, etc. (See below for Emeril Lagasse's Essence which I use. See recipe below).

Bake wings on a sheet pan for 30 minutes, then turn wings over the other side for 10 minutes.

Remove to a large bowl and toss in your favourite sauce. (My recipe to follow.) Serve while hot.

#ovenbakedchickenwings

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder 

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients throughly.

(I use this rub on my roast beef as well.)

Original Buffalo Wing Sauce

1/2 cup Frank's Redhot Sauce

1/3 cup butter or margarine

(You can add some BBQ for a milder taste)

Family Style Calzone

Ingredients

3/4 pound whole wheat pizza dough

1 cup tomato sauce

About 6 to 8 slices ham, chopped

1 small red pepper, sliced and cooked or 1 roasted red pepper

1 cup cooked mushrooms

About 2 cups grated mozzarella cheese

Olive oil, for brushing

Directions

Preheat oven to 425 degrees F.

For the filling: Combine tomato sauce, ham, red pepper, mushrooms and mozzarella. 

Set aside.

Sprinkle work surface with a little flour. Using a rolling pin, roll dough into a round 12-inch circle, about 1/2-inch thick.

Transfer to oiled pizza pan. Leaving about 1-inch board, spoon filling onto one side of dough. Fold to create a calzone. Seal edges by crimping the dough with your fingertips. Roll edges up further seal the dough. Cut a few steam vents into the top of the calzone with a paring knife. Brush with oil.

Bake until golden brown and when you tap the bottom of calzone, it sounds hollow, about 25 to 30 minutes. Let cool for 5 minutes before slicing. Slice and serve.

Stefano Faita 

Note: You can add anything you like as a filing. Think of this as a stuffed pizza.

#calzone