Always popular are these grilled chicken wings! I cook them on the grill before a gathering and keep them warm in a low oven. Frank’s RedHot is the only sauce I ever use. It has a ton of flavor and isn’t overly spicy.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 8 |
Ingredients
- 2 eggs
- 2 tablespoons canola oil
- salt to taste
- 1 pound chicken livers, rinsed and trimmed
- 2 onions, chopped
- 1 pinch white sugar
Instructions
- Place eggs in a saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once the water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes.
- Pour out hot water, then cool eggs under cold running water in the sink. Peel and chop once cold.
- Meanwhile, heat canola oil in a skillet over medium heat. Stir in onions; cook and stir until onions soften and turn translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and golden brown, 5 to 10 minutes more. Place onions on a plate and set aside.
- Stir chicken livers into the same skillet. Cook until no longer pink in the center and juices run clear. Place chicken livers on the same plate as onions and allow to cool completely.
- Place chicken livers and onions in a food processor. Process until desired texture is achieved.
- Place liver mixture in a bowl and season with salt and sugar. Stir in chopped eggs. Chill before serving.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 251 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 46 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it. It was a little dry, so I added a little mayo. Perfect.
I added the garlic and Mrs. Dash as someone else suggested and more eggs and it came out really tasty. La’Shana Tovah
Everyone love this! I used avocado oil and I added only one egg and about a tbls of avocado oil after to make it moister and it was perfect! Thanks for the recipe! You saved my Passover!
2.2.22 I found the flavor bland, and the consistency was too dry and not creamy. I did add a little bit of sherry which helped, but instead of oil, I’d use butter to brown the onions and the chicken livers in the future which should add a bit of flavor. When the chicken livers are browning, I also could see adding some white wine which would make it more spreadable plus add some flavor, and maybe some minced garlic or even garlic powder. Just OK, if I were to make this again (doubtful), I’d be doing some tweaking.
It’s good if you like liver!
I did make some big changes. – I used calve livers and soaked them in milk which makes them taste really good. -I cooked them in a very small amount of onion infused olive oil since I can’t tolerate onions with my Pancreatic cancer -using a food processor and a little more olive oil I spun it until it formed a ball on the canister then added some BBQ sauce for great flavor even cold on pumpernickel bread! -I need to extra iron to increase my hemoglobin counts and this is becoming a favorite for me Hope you will give it a try and also experiment with your favorite spices or sauces ie teriyaki, etc.
I followed the directions exactly. My family loved it…..soooooo easy.
This was really basic and good. easy to make and I added some garlic powder and Mrs. Dash lemon pepper seasoning and used olive oil instead of canola. YUM!
OMG – this is SO GOOD! At first I wasn’t sure – it was my first time making this and it seemed too easy to be true, but it really is fantastic! I threw the eggs into the processor with everything else and it turned out great! Thank you for sharing such a great and easy recipe!
Simply and easy I really like chopped liver!