Sunday, May 20, 2012

And More Wings!

 Ooey Gooey Chicken Wings
 8 Tbl. vegetable oil
8 Tbl. soy sauce
1 C. sugar
4 cloves of crushed garlic
1 Tbl. gin
1 tsp. ground ginger
2 lbs chicken wings,  separated at joint & tips removed
Mix all of the above thoroughly in large bowl. Add chicken wings making sure that mixture covers wings well.  Marinate in refrigerator up to 24 hours, stirring occasionally. Remove from refrigerator 1 hour before ready to serve and lay wings on cookie sheet that has been covered with heavy duty Pam sprayed aluminum foil. Bake wings in 375° oven for approximately 1 hour depending on size of wings.

 Parmesan Wings
4 lb. Chicken wings, separated
1 C. Grated parmesan cheese
2 Tbl. Dried parsley
1 Tbl. Dried oregano
2 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. Butter

Cut the wings at joints & discard tips.  Line your shallow baking pan with foil to prevent a massive clean-up job later. Combine the parmesan cheese, parsley, oregano, paprika, salt & pepper in a bowl. Melt the butter in a shallow bowl or pan. Dip each wing piece in butter; roll in the cheese & seasoning mixture; arrange in the foil lined pan.  Bake 350° for 1 hour.

 Red Curry Chicken Wings

3 lb. chicken wings (about 16)
3/4 C. unsweetened coconut milk
3 Tbl. fish sauce
2 - 3 Tbl. red curry paste 
1/3 C. finely chopped onion (1 small)
2 Tbl. cornstarch
2 Tbl. cold water
1/4 C. shredded fresh basil (optional) 

Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.  Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk,  fish sauce, and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.  Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.  Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.  For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.

Ritz Hot Wings  
1 sleeve RITZ Crackers, finely rushed
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/2 tsp. paprika 
1/8 tsp. black pepper
2 lb. chicken wings,
separated at joints,
1/2 C. hot pepper sauce

Preheat oven to 350°. Mix cracker crumbs & seasonings in shallow dish.   Coat chicken with hot pepper sauce, then dip in crumb mixture, turning to evenly coat both sides of wings. Place in single layer on greased baking sheet. Bake 35-40 min. or until golden brown & cooked through, turning pieces over after 20 minutes.

Spicy Citrus Chicken Wings

1/2 C. Honey
1/4 C. Orange juice
1 (.7 oz.) envelope Good Seasons Italian Salad Dressing Mix 
1 Tbl. Hot pepper sauce
28 Chicken wings, separated at joint

Mix honey, juice, salad dressing mix and hot pepper sauce in large bowl. Add chicken to bowl; toss to coat.  Cover and refrigerate at least 1 hour to marinate.  Drain marinade from chicken into a small saucepan.  Bring to a boil, and simmer for 5 minutes. Set aside for basting.  Place chicken wings on rack of broiler pan. Broil 4-6” from heat 16-20 minutes or until chicken is cooked through, turning and brushing occasionally with reserved marinade.

Sweet & Sticky Hawaiian Wings
3 lbs chicken wings
1 C. pineapple (preserves or jam)
1/2 C. soy sauce
1/2 C. brown sugar
1/2 C. frozen orange juice concentrate
1/2 C> dry sherry
1/4 C. olive oil
1 Tbl. hot sauce
2 tsp. garlic powder
                                                  1 tsp. ginger (ground)

Prepare chicken wings by cutting them into sections & discarding (or saving for later) the tips.  Combine the pineapple preserves or jam, soy sauce, sherry, brown sugar, orange juice concentrate, oil, hot sauce, garlic & ginger. Mix well to combine.  Using a large ziplock bag, combine chicken wings and mixture. Seal well.  Use your hands to rub mixture into all parts of the chicken wings, refrigerate & allow flavors to blend for 6 hours.  Arrange wings on a foil covered baking sheet and pour about 1 cup of the mixture on top of the wings.  Bake wings at 350F for 1 hour.

Sweet ‘n Spicy Asian Wings

2 C. orange juice
1 C. pineapple juice
2 Tbl. orange zest
2 Tbl. minced garlic
2 Tbl. minced ginger
2 Tbl. minced green onion
1 Tbl. sesame oil
1/2 C. soy sauce
1/2 C. mirin (Japanese cooking wine)
1 C. sugar
1 1/2 tsp. crushed red pepper
3 quarts peanut oil
10 lb. chicken wings,
separated at joints
2 C. cornstarch
4 Tbl. Cajun seasoning
1 Tbl. salt
1/4 C. chopped cilantro
1/4 C. toasted sesame seeds
In a large sauté pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar & red pepper flakes. Bring to a boil & stir occasionally until the sugar is dissolved & the liquid has reduced to a thick syrup, about 18 -20 minutes. While the sauce is reducing, place the oil in a large 6-qt pot & bring to 375°.   Reserve the wing tips for a stock or soup; place the rest of the chicken pieces in a large bowl. In a small bowl, season the cornstarch with the cajun seasoning. Place the seasoned cornstarch in large, 1-gallon heavy-duty plastic bag & place the chicken pieces in the bag in batches. Shake the bag to coat the chicken, remove the chicken from the bag & place 8-10 pieces in the hot oil to fry. Fry in the oil, stirring occasionally for 6-8 minutes. Drain briefly on paper towels, place in a clean large bowl & season lightly with the salt. Continue this process until all the chicken has been fried. Preheat the oven to 275°. When all the chicken is fried & the sauce is reduced, use a spatula to pour the sauce over the chicken. Toss the chicken in the bowl to evenly coat with the glaze. Once all the chicken is coated, sprinkle it with the chopped cilantro & the sesame seeds. Place the chicken in a large ovenproof dish and place in the oven to keep warm until the guests arrive.

Sweet ‘n Spicy Tex Mex Wings

1 C. salsa or picante sauce
1/4 C. honey
1/2 tsp. ground ginger
1 1/2 pounds chicken wing pieces

Stir together first 3 ingredients in a large bowl. Add wing pieces, tossing to coat. Place on an aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 400° for 55 minutes or until chicken is done, turning once.

Sweet Smokey Spicy Chipotle Wings
About 24 chicken wings
1/2 C. orange marmalade
2 Tbl. honey
1 (7 oz) can chipotle chilies in adobo
2 Tbl.. apple cider vinegar
1 tsp. cumin
1/2 Tbl. Ginger, minced
2 garlic cloves, minced
Salt & ground black pepper (to taste)

1/2 C. brown sugar
2 Tbl. honey 

Prepare chicken wings by cutting them into sections & discarding (or saving for later) tips.   Blend remaining ingredients through salt & pepper in food processor until completely combined.   Using a large ziplock bag, combine wings & mixture. Seal well.  Refrigerate & allow flavors to blend for 6 hours.  Arrange wings on a foil covered baking sheet and pour about 1 cup of the mixture on top of the wings.  Bake wings at 350F for 45 minutes.  Sprinkle brown sugar over & bake about 10-15 minutes more. Drizzle more honey over before serving, if desired.

 Thai Chicken Wings

5 pounds frozen chicken wings
1 C. chicken broth
1/2 C. white sugar
1/4 C. fish sauce
1/4 C. crushed garlic
1/4 C. finely chopped jalapeno peppers
2 Tbl. cornstarch
3 tsp. paprika
1 Tbl. olive oil
 Preheat oven to 400°.  Place chicken wings on a non-greased cookie sheet. Bake in  the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.  In a medium skillet sauté garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

Wings Done Right

2 (8 oz.) jars orange marmalade
3 C. ketchup
1 C. brown sugar
1 large onion
1/2 C. butter 
 3 Tbl. chili powder
3 Tbl. vinegar
1 Tbl. Worcestershire sauce
hot pepper sauce
4 lbs chicken wings
 Preheat oven to 350°. Chop onion very fine. Mix all ingredients in large sauce pan, except Hot pepper sauce. Cook on stove top just till sauce is blended. Dip chicken wings in sauce and place chicken wings on a foil lined baking sheet. Bake for 45 min or till chicken in no longer pink. This might take 2 baking sheets rotated to the oven. This can be made 2 days in advance if kept in refrigerator. Serve with Hot pepper sauce to taste.

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