Ooey Gooey Chicken Wings
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
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
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
3/4 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 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
1/4 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 concentrate1/2 C> dry sherry
1/4 C. olive oil
1 Tbl. hot sauce
2 tsp. garlic powder
1 tsp. ginger (ground)
1 C. pineapple (preserves or jam)
1/2 C. soy sauce
1/2 C. brown sugar
1/2 C. frozen orange juice concentrate1/2 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 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)
1/2 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,
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
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
1/4 C. honey
1/2 tsp. ground ginger
1 1/2 pounds chicken wing pieces
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 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
2 garlic cloves, minced
Salt & ground black pepper (to taste)
1/2 C. brown sugar
2 Tbl. honey
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
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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