Monday, May 14, 2012

Wings Wings Wings

We absolutely LOVE chicken wings... every kind imaginable!  Of course, you could make any of these wonderful recipes with whatever pieces of chicken you prefer.

Aloha Wings 

3 lbs chicken wings,
separated at joint
1 C. pineapple preserves
1/2 C. dry sherry
1/2 C. frozen orange juice concentrate 
1/2 C. soy sauce
1/2 C. brown sugar, packed
1/4 C. vegetable oil
1 tsp. garlic powder
1 tsp.  ground ginger

Place wings in a large ziplock bag. Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, & ginger.  Pour mixture over wings.  Work marinade over all parts of chicken & marinate, refrigerated, for 6 hours or overnight. Place wings on a foil-covered baking pan & pour 1 C. of the marinade over the wings; discard the rest of the marinade. Bake wings at 350F for 1 hour.

 Betty White’s Wings 
3 lbs chicken wings
1/2 C. margarine or butter
1 C. soy sauce
1 C. brown sugar 
3/4 C. water
1/2 tsp. dry mustard
3/4 tsp. garlic powder (optional)

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375° for 1 to 1-1/4 hours, turning occasionally. Drain on paper towels and serve.

Catalina Chicken Wings 
5 lb. Chicken wings
1 C. Apricot preserves 
1 (1 oz.) pkg. Dry onion soup mix
1 (16 oz.) bottle Catalina salad dressing
Cut the chicken wings into individual pieces, discarding tips, & place on a lightly greased cookie sheet (you may need two cookie sheets).  Spread apricot preserves over wings.  Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over.  Bake at 400° for 1 hour.

Chipotle Chicken Wings
 2 pounds chicken wings
olive oil
Kosher salt & black pepper
1/2 bunch fresh cilantro
2 limes, cut into wedges
1 Tbl. white wine vinegar
1 stick of butter, melted
2 chipotles in adobo sauce,finely chopped

Blue cheese ranch:
1 C. sour cream
1 C. mayonnaise
1 C. crumbled domestic blue cheese
1/4 C. honey
1 lemon, juiced
2 Tbl. chopped chives
Kosher salt & black pepper 

Toss chicken wings in olive oil & season with salt & pepper. Preheat grill to medium heat  Lay wings flat on the grill.  Prepare chipotle butter; combine butter, chipotles (finely chopped), and 1 Tbl. white wine vinegar in a mixing bowl. Baste wings with chipotle butter as they are cooking on the grill. The wings should take about 20-25 minutes to cook.  While the chicken is cooking, prepare the honey blue cheese dip. In a bowl, combine 1 C. sour cream, 1 C. mayonnaise, 1 C. crumbled domestic blue cheese, 1/4 C. honey, 2 Tbl. chopped chives, juice of 1 lemon, & a dash of olive oil. Season with salt & pepper; stir everything well.  Remove wings from the grill & put them back into the chipotle butter bowl. Toss wings in the butter for a final coating of flavor. Serve wings with honey blue cheese ranch dip & garnish with fresh cilantro leaves & lime wedges.

Five Spice Wings
 3 lbs. chicken wings
2 Tbl. soy sauce 
2 Tbl. hoison sauce 
2 Tbl. rice vinegar 
1 Tbl. five-spice powder
1 Tbl. vegetable oil
1/2 tsp. salt  
1/2 tsp. fresh black pepper
2 garlic cloves,  finely minced
3 Tbl. honey

Cut the tips of chicken wings and throw them away. Cut the chicken wings in two at the joints. In a big bowl, mix remaining ingredients, except the honey. Add chicken wings and flip to coat well. Cover and let marinate 2 hours in the fridge. (You can do this step one day ahead and cover them. They will be good until the next day). Put the barbecue to medium heat. Put the chicken wings on a greased grill or in a grill basket. Close the cover of barbecue and cook for about 25 minutes or until chicken wings are crispy and juice runs clear when poking with a fork. (MAKE SURE TO FLIP THEM SOMETIMES). Baste chicken wings with honey, close cover of barbecue and keep cooking 3 minutes (flip them one time). 

Garlic Chicken Wings

2 lb. Chicken wings—tips removed
3 heads Garlic
1 C. Olive oil—Plus 1 Tbl.
2 tsp. Hot pepper sauce 
1 C. Grated Parmesan cheese
1 C. Fine bread crumbs
1 tsp. Black pepper
Peel garlic & separate into individual cloves.  Rinse chicken & pat dry. Combine the garlic, 1 cup of the oil, & hot pepper sauce in a food processor. Process  until smooth; transfer mixture to a shallow bowl.  Combine the Parmesan cheese, bread crumbs, & pepper in another shallow dish.  Dip one chicken wing into the garlic mixture then roll in the crumb mixture until evenly coated. Repeat with remaining wings.  Coat a non-stick baking pan with remaining oil. Place wings in a single layer in the pan. Bake at 375° for 50-60 minutes or until wings are crisp. 

Glazed Chicken Wings
 12 Chicken Wings
1/4 C. Honey
2 Tbl. Soy Sauce
2 Tbl. Oil
2 Tbl. Ketchup
1 Tbl. Lemon Juice
1 Tbl. Cornstarch
1/2 tsp. Garlic Powder
Cut the tips off wings and discard (or save to make a stock for later use).  Cut remaining joint.  Mix remaining ingredients and pour over chicken.  Cover and refrigerate for 1 hour (or longer).  Remove chicken (reserve marinade) and place on rack in foil lined broiler pan.  Cook uncovered at 375° for 30 minutes, brushing occasionally with reserved marinade.  Turn chicken, cook and baste with marinade until done – about 30 minutes longer.

 Grilled Coconut Wings w/ Thai Peanut Sauce 
2 C. coconut milk
1 medium onion,coarsely chopped
2 Tbl. crushed garlic
2 tsp. ground turmeric
2 tsp. red pepper flakes
1/2 tsp. freshly grated ginger
1 Tbl. kosher salt
20 chicken wings, jointed 

Thai Peanut Sauce:
1/2 C. unsalted roasted peanuts
1 Tbl. peanut oil
2 fresh Thai chilies or 1 jalapeno
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 C. unsweetened coconut milk
2 tsp. soy sauce
4 tsp. fish sauce
1 tsp. granulated sugar
1 Tbl. fresh lime juice
1/2 C. finely minced cilantro leaves

Make marinade: using a food processor; grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting & transfer the remaining marinade to a glass bowl. Add the chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight. To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done. Serve with the Thai Peanut Sauce.

To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

 Hooters Hot Wings
 4- 5 lb. Chicken Wings,  (cut at joint)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 + 1/2 tsp. Salt
1 tsp. Paprika
1/4  tsp. Cayenne Pepper
Hot Sauce
3 sticks Butter (softened)
1/2 C. + 2 Tbl. Tabasco Sauce
3 Tbl. Brown Sugar
3/4 tsp. Paprika
3/4 tsp. Salt
1 Tbl. Balsamic Vinegar
3/8 tsp. Cayenne Pepper
2 Tbl. Chili Sauce

In large mixing bowl mix flours, salt, paprika & pepper together, blend well.  Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.  When ready to deep fry chicken wings heat oil to 375°.  Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil & drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture & mix completely. Use a fork or tongs to place chicken pieces on a serving platter.   

Sauce:  Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve with the Hooter’s Hot Wings.

Jamaican Jerk Wings  
 1 onion, chopped
2/3 C. finely chopped scallion
2 garlic cloves
1/2 tsp. dried thyme, crumbled
11/2 tsp. salt               
1 1/2 tsp. ground allspice
1/4 tsp. freshly grated nutmeg 
1/2 tsp. cinnamon
1/4 C. minced jalapeno pepper
1 tsp. black pepper
6 drops hot sauce
2 Tbl. soy sauce
1/4 C. vegetable oil
18 chicken wings (3 1/4),pounds

In a food processor puree the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno, the black pepper, the hot sauce, the soy sauce and the oil. In a large shallow dish arrange the wings in 1 layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight. Arrange the wings in 1 layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450° oven for 30 to 35 minutes, or until they are cooked through.

KFC Honey BBQ Wings

1 + 1/4 C. Ketchup
1/3 C. White Vinegar
1/4 C. Molasses
1/4 C. Honey
1 tsp. Liquid Smoke 
1/2 tsp. Salt
1/4 tsp. Onion Powder
1/4 tsp. Chili Powder

6-8 C. Vegetable Shortening, (for frying)
1 Egg, beaten
1 C. Milk
2 C. Four
2 + 1/2 tsp. Salt
3/4 tsp. Pepper
3/4 tsp. MSG
20 Chicken Wing Pieces
Combine sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined & bring to a boil. Reduce heat & simmer uncovered for 15-20 minutes.  As sauce is simmering, heat 6-8 cups shortening in deep fryer set to 350°.  Combine the beaten egg with milk in a small bowl..  In another small bowl, combine flour, salt, pepper & MSG.   When shortening is hot, dip each wing first in the flour mixture, then into the milk & egg mixture, then back into the flour.  Arrange wings on a plate until each one is coated with batter.  Fry the wings in the shortening for 9-12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.  When the sauce is done, brush the entire surface of each wing with a light coating of sauce.  Serve immediately.

Korean Chicken Wings 
 3 qt. vegetable oil for frying
1 1/2 C. cornstarch, divided
3 1/2 lb. chicken wings
1 tsp. garlic powder
1 tsp. onion powder
salt & pepper to taste
1 C. water
1/2 C. sugar
1/4 C. soy sauce
1/4 C. water
3 garlic cloves, minced
1 Tbl. rice vinegar
1 tsp. sriracha sauce
2 scallions sliced thin on a bias
Line 2 rimmed baking sheets with wire racks; set aside. Measure 2” of oil into a large Dutch oven or deep fryer & heat over medium high heat to 350°.  Sift 1/2 cup of cornstarch into a wide shallow dish. Set a large mesh strainer over a large bowl. Pat the chicken wings dry with paper towels & season with garlic powder, onion powder, salt & pepper. Working with several pieces of chicken at a time, coat all the chicken pieces thoroughly with the cornstarch, then transfer to the strainer & shake vigorously to remove all but a thin coating of cornstarch. Transfer the chicken to one of the wire racks.   

Whisk the remaining 1 cup of cornstarch, water, & 1 teaspoon salt together in a large bowl to form a smooth batter. When the oil is hot, finish coating the chicken by adding half of the chicken to the batter & turning to coat. Using tongs, remove the chicken from the batter, 1 piece at a time, allowing any excess batter to drip back into the bowl.   

Add wings to the hot oil.  Fry chicken, stirring to prevent pieces from sticking together until the chicken begins to crisp, turns slightly golden.  Continue cooking until the chicken turns a darker shade of golden brown to fully cook. Repeat with the remaining half of chicken.  Once fully cooked, transfer all the chicken to a large bowl.    

While chicken is cooking, combine sugar, soy sauce, 1/4 cup water, garlic, rice vinegar & sriracha sauce together in a small sauce pan over medium heat; stir until syrupy. about 5 minutes.  Drizzle wings with the sauce & gently toss until evenly coated. Transfer the chicken to a serving platter, sprinkle with scallions & serve.

Lemon Dijon Chicken Wings 
1/4 C. Olive oil
1 Tbl. Fresh lemon juice
2 Tbl. Dijon mustard
6 cloves Garlic, chopped
2 tsp. Salt
1 Tbl. Freshly ground black pepper
2 lb. Chicken wings, separated at joints, tips discarded

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, & pepper. Add chicken wings, cover & marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil & simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10-15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Lemon Drop Wings 
1/2 cup vodka
1/4 cup fresh lemon juice
3 Tbl.  sugar
1 Tbl.  olive oil
1 tsp.  salt
1/4 tsp.  black pepper
2 1/2 lb. chicken wings,
tips trimmed off
 In a large resealable plastic bag, combine vodka, lemon juice, sugar, olive oil, salt, & pepper. Stir to dissolve sugar & salt. Add wings & mix to coat. Refrigerate 2-4 hours. Line a 9x13” baking pan with two layers of foil. Arrange the chicken wings in a single layer in the pan, & pour the marinade evenly over all. Bake at 400° until meat is well browned & pulling away from the bone, about 1 hour. 

Mahogany Chicken Wings 
3 lb. Chicken wings, separated at joint & tips removed
1/2 C. Soy sauce
1/2 C. Honey
1/4 C. Molasses
2 Tbl. Chile sauce
1 tsp. Ground ginger
2 cloves Garlic, finely chopped
Place chicken in a single layer in a 9x13” baking dish.  In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.  Bake at 400° approximately 50 minutes, basting with soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

More fabulous wings to come!


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