Better Homes and Gardens BH&G Hot & Spicy Flavors 2022

KOREAN-STYLE STICKY CHICKEN WINGS HANDS ON 15 minutes MARINATE 1 HOUR FRY 9 MINUTES PER BATCH 3 lb. chicken wings, tips removed and wings separated at joints, and/or skinless, boneless chicken thighs, quartered1 Tbsp. sweet rice wine (mirin)2 tsp. grated fresh ginger3 cloves garlic, grated2 tsp. kosher salt3 cups canola or peanut oil½ to 1 cup potato starch⅓ cup gochujang (Korean-style hot pepper paste)3 Tbsp. oyster sauce2 Tbsp. sweet rice wine (mirin)2 Tbsp. ketchup2 Tbsp. honey3 cloves garlic, grated1 tsp. grated fresh ginger1½ tsp. toasted sesame seedsBias-sliced green onions 1. In a large bowl toss together first five ingredients (through salt) until evenly coated. Cover and marinate in refrigerator at least 1 hour. 2. Preheat oven to 200°F. Line a 15×10-inch baking pan with foil. Place a wire rack in pan. Add oil to a 10-inch…

Where did chiles come from? Chile peppers are enjoyed all over the world today, but these members of the nightshade family are native to Central and South America. Researchers have identified microfossil remains of some of the earliest use of chile peppers in southwestern Ecuador from about 6,000 years ago. Scientists believe that birds—who don’t possess taste receptors that feel the sting of chiles’ spice—were the primary means of spreading wild chile peppers around the continent. In the 1400s, Spanish and Portuguese explorers introduced chiles to Europe and India, marking the beginning chiles’ journey around the globe. LOOK FOR OUR SCALE! All recipes featured in this magazine pack a spice punch, but look for the heat meter with each one. It lets you know the dish’s approximate heat level. The yellow end…

THE BACKSTORY Simply translated as “stuffed chiles,” there are countless versions of this traditional dish, often referred to as the national dish of Mexico. As the story goes, nuns from a local convent in Puebla, Mexico, cooked a meat-filled, walnut-sauced version of the stuffed peppers—chiles en nogada—for the general of the Mexican army after the signing of the Treaty of Córdoba in 1821, which marked Mexico’s independence from Spain. Chiles rellenos are served in September to honor this part of Mexico’s history. SPICY CHILES RELLENOS HANDS ON 20 minutes BROIL 12 MINUTES STAND 15 MINUTES FRY 4 MINUTES PER BATCH 8 4-oz. fresh poblano peppers (2 lb.) (tip, p. 5)1 lb. Chihuahua cheese, shredded (about 4 cups)2 fresh red jalapeño peppers or Fresno chile peppers, minced (tip, p. 5)Vegetable oil9 egg whites½ tsp. kosher salt6 egg yolks2…

SPICY OMELET-FILLED BURRITOS HANDS ON 15 minutes COOK 15 minutes 4 oz. uncooked chorizo1 to 2 fresh serrano or other spicy peppers, finely chopped (tip, p. 5)1 Tbsp. olive oil or vegetable oil1 cup frozen chopped potatoes with onions and peppers4 eggs¼ cup water1 canned chipotle pepper in adobo sauce, chopped (tip, p. 5), plus 2 tsp. adobo sauce¼ tsp. salt⅛ tsp. black pepperNonstick cooking spray2 Tbsp. chopped fresh cilantro2 10-inch flour tortillas, warmedPico de gallo (optional) 1. In a 10-inch nonstick skillet cook chorizo and serrano over medium until cooked through. Drain fat; remove chorizo mixture from skillet. Add oil and potatoes to same skillet. Cook according to package directions. Remove from skillet. 2. In a medium bowl whisk together eggs, the water, chopped chipotle, salt, and black pepper. Coat same skillet with cooking…

SPICY SHISHITO BURGERS WITH SRIRACHA MAYO HANDS ON 15 minutes GRILL 10 minutes 4 4-oz. uncooked GROUND BEEF PATTIES, ¾ inch thick½ tsp. salt¼ tsp. black pepper2 to 3 Tbsp. reduced-sodium soy sauce8 oz. fresh SHISHITO PEPPERS1 Tbsp. vegetable or olive oil½ cup mayonnaise1 to 2 Tbsp. SRIRACHA SAUCE4 HAMBURGER BUNS, split and toasted1 to 2 Tbsp. HOT HONEY (tip, p. 79) 1. Preheat grill. Season patties with salt and black pepper. Grill patties, covered, over medium 14 to 18 minutes or until meat is done (160°F), turning once and brushing with soy sauce halfway through grilling. 2. Meanwhile, in a bowl toss together shishito peppers and oil. Place peppers on grill rack beside patties. Grill 5 to 7 minutes or until charred, turning occasionally. 3. In a small bowl combine mayonnaise and sriracha. Spread mayonnaise…

CORN BREAD WAFFLES WITH HOT HONEY-SPICED CHICKEN HANDS ON 30 minutes COOK 10 minutes per batch Vegetable oil for frying2½ cups all-purpose flour2 tsp. hot paprika1½ tsp. dried basil or thyme1¼ tsp. salt1 tsp. onion powder1 tsp. cayenne pepper½ tsp. garlic powder½ tsp. black pepper3 cups buttermilk6 boneless, skinless chicken thighs¾ cup hot honey (tip, p. 79), warmed¼ cup cornmeal1 Tbsp. sugar1 tsp. baking powder¼ tsp. baking soda2 eggs, lightly beaten½ cup vegetable oil½ cup shredded cheddar cheese (2 oz.) (optional)1 recipe Cream Cheese-Hot Honey Spread (optional)Louisiana hot sauce 1. Preheat oven to 200°F. In a deep 10-inch skillet heat 1 inch of vegetable oil over medium until it reaches 350°F. 2. Meanwhile, in a shallow bowl whisk together 1 cup of the flour, the paprika, basil, 1 tsp. of the salt, the onion powder,…