Thursday, May 24, 2012


Watermelon Fire and Ice Salsa
3 C. chopped Watermelon
1/2 C. chopped Green pepper
2 Tbl. Lime juice
2 Tbl. chopped fresh cilantro
1 Tbl. chopped Green onions
1 Tbl. chopped Jalapeno pepper,
 (adjust for desired heat)
1/2 tsp. Garlic salt

In large bowl, combine all ingredients & mix well.  Should be well chilled before serving.  Serve with tortilla chips or as a topping for grilled chicken or fish.

Corn Dip
2 pkgs. Cream Cheese, softened
1 pkg. Hidden Valley Ranch Mix
2 cans Corn, drained
1/2 can Black Olives, chopped
1 Red Bell Pepper, chopped
2-5 Jalapeno Peppers, chopped
( amount depends on desired heat)

Mix all ingredients together and refrigerate.  Serve with your favorite tortilla chips, crackers or veggies.

 Shrimp Salsa

2-3 medium Tomatoes, diced
2 stalks Celery, diced
1 medium Sweet Onion, diced
2 Lemons, squeezed into salsa
8 oz. Clamato brand tomato cocktail
4 tsp. Instant chicken bouillon
3/4 tsp. Onion powder
3/4 tsp. Garlic powder
1 lb. Small Shrimp, cook & peel
Tortilla chips or Corn chips
Combine all ingredients in a large bowl.  Cover & chill several hours or overnight for flavors to blend.  Serve with tortilla chips.

Mushroom Strudel

1 1/2 lbs. Portobello mushrooms, diced
2 lg. Cloves Garlic, minced
6 Tbl. Butter
1/4 C. chicken broth
1/2 tsp. Salt
1/8 tsp. Pepper
4 Tbl. Parsley
4 Tbl. Chives, chopped
1 C. Sour cream
1 1/2 stick Butter
3-4 Tbl. Bread crumbs
1/2 pkg. Phyllo dough
Sauté the mushrooms and garlic in the 6 tablespoons butter for 3 minutes.  Add broth and continue cooking, stirring constantly, until liquid has evaporated.  Add salt, pepper, parsley and chives.  Remove from heat and add sour cream.  Cover skillet and set aside.  Melt the 1 1/2 sticks butter in a small saucepan.  Heat oven to 375°.

 Lay dampened towel on the table.  Open Phyllo and spread 1 sheet of pastry on the table (cover the rest to prevent drying).  Paint liberally with melted butter, all the way to the edges.  Sprinkle with bread crumbs.  Repeat with 3 more sheets of phyllo brushing with butter after each sheet.  Pile 1/4 of the mushroom mixture along the long edge.  Fold in margins and using the towel roll the strudel over and over until you are almost at the end.  Paint the edge with butter and complete rolling.  Lift onto buttered baking sheet.  Paint with butter and cover loosely with wax paper while making the remaining bars.  Bake at 375° for 20 minutes or until golden.  Slice and serve warm.

More to come!

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.

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!