Sunday, January 23, 2011

Chicken Wings Recipes

Spicy Barbeque Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Louisiana hot sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced

In a large heavy saucepan, mix together BBQ sauce ingredients.
Bring to a boil, then reduce heat and simmer for 15 minutes. In
a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at
a time, until they are cooked through, about 10-15 minutes. Drain
fried wings on absorbent towel. when all the wings are cooked,
place them in the simmering BBQ sauce. Stir to coat and serve.
Makes 2 to 4 servings.

Garlic Chicken Wings

2 1/2 lbs chicken wings
1/2 cup ketchup
1/4 cup lemon Juice
1/2 cup water
1 Tbsp brown sugar
2 Tbsp Dijon mustard
2 Tbsp oil
1 tsp salt
2 Tbsp Worcestershire sauce
2 tsp Louisiana hot sauce
1/4 tsp cumin
1/2 tsp chili powder
1 tsp black pepper
2 garlic cloves - minced

In a large heavy saucepan, mix together BBQ sauce ingredients.
Bring to a boil, then reduce heat and simmer for 15 minutes. In
a frypan or wok, heat oil to 375F (190 C). Deep fry a few wings at
a time, until they are cooked through, about 10-15 minutes. Drain
fried wings on absorbent towel. when all the wings are cooked,
place them in the simmering BBQ sauce. Stir to coat and serve.
Makes 2 to 4 servings.

Dijon Wings

1/4 cup vegetable oil
20 trimmed and separated wings
1 teaspoon minced shallot
2 cloves garlic, chopped
flour for dusting
1/4 cup white wine
1 teaspoon crushed dried red pepper
1 teaspoon chopped fresh parsley
3 tablespoons Dijon mustard
1/2 cup heavy cream

In a large, heavy skillet, heat the oil over a high flame. Add the
wings and fry for 5-8 minutes, until golden brown. Add the shallots
and garlic, and cook for 2 minutes, until lightly brown.

Sprinkle flour over the wings and mix well, making sure all the
flour is absorbed in the oil. Cook for 2 minutes.

Splash in the wine and simmer for 2 minutes. Add the crushed pepper,
parsley, mustard, and cream. Simmer for an additional 5 minutes,
or until the sauce has lightly coated the wings. Add salt, if
needed.

Hawaiian Chicken Wings

1/4 cup butter or margarine
1/2 cup tomato ketchup
1 clove garlic, minced
3 lbs chicken wings, tips removed
1 cup fine dry bread crumbs
14 oz can pineapple chunks
2 Tbsp brown sugar
1 Tbsp minched fresh ginger
1 Tbsp Worcestershire sauce
Dash Hot pepper sauce (Tobasco)

Melt butter in shallow baking pan in 400F oven. Stir together
ketchup and garlic; brush over wings, then roll wings in bread
crumbs to coat evenly. Place in pan, turning to coat lightly with
butter and bake for 30 minutes. Meanwhile, drain pinapple, reserving
juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in
brown sugar, ginger, Worcestershir sauce and hot pepper sauce.
After wings have cooked 30 minutes, turn and pour on sauce; bake
about 20 to 30 minutes longer or until chicken is tender, adding
pinapple for last 5 minutes. Care should be taken to ensure wings
ar lightly browned. Makes about 4 servings.

Honey Garlic Chicken Wings
Yield: 4 servings

3 lb chicken wings
1/2 c honey
3 tb vinegar, cider
1/4 ts pepper, black
garlic salt
1/4 c soy sauce
5 garlic cloves, minced

Trim wings and Season with garlic salt, arrange in a 13"x9"x2"
baking dish. Cover with foil and bake at 325F for one hour until
tender, drain all liquid. Combine remaining ingredients in a
saucepan and simmer five mins. Drizzle honey mixture over spareribs
and bake, uncovered, at 350F for 30 mins., baste every 10 mins.

Mahogany Chicken Wings

1 cup soy sauce
1 cup barbecue sauce
1/2 cup dry white wine
1/2 cup salad oil
6 tablespoons sugar
2 cloves garlic, chopped
3 lbs. chicken wings

Prepare chicken wings by cutting the wings into three pieces.
Discard wing tips.

Combine marinade ingredients. Marinate chicken 12-24 hours.

Remove chicken wings from marinade. Spread on a baking tray. Bake
1 1/2 hours in 325 degree oven, basting ooccasionally. Watch
chicken carefully. The sugar in the marinade may scorch near the
end of the cooking time. If necessary, shorten cooking time
slightly.

Slow-Cooker Sticky Wings

Serves 12


In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don't wander off while the wings are in the oven.

1 (3-inch) piece fresh ginger , peeled and chopped
4 garlic cloves , peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 teaspoon cayenne pepper
4 pounds chicken wings , halved at joint and wingtips removed
1/4 cup water
1/4 cup tomato paste

1. MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

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