Chicken Wing Recipes

Chicken Wings w/Sauce

noreply@blogger.com (Double D) — Fri, 03 Jul 2009 03:24:00 +0000

8 Chicken -- wings-washed
1/4 cup Veg oil
1 teaspoon Garlic; -- chopped
3 teaspoons Soy sauce -- sweet dark
1/4 teaspoon Msg -- optional
1 cup Water
1 Onion -- sliced
1 teaspoon Ginger -- finely chopped fres
2 Green onion -- cut 1" pcs.

Directions: Cook chicken wings in water on high heat for 10-12 minutes.

Add oil and cook for 15 minutes on medium heat or until chicken is
brown on both sides.

Reduce heat to med high, drizzle all wings with sweet dark soy sauce one tbsp at a time. Stir 4 or 5 times. Make sure that all wings are coated. Add remaining ingredients. Simmer on low heat for 5-8 minutes.

Remove from heat. Let stand 3-4 minutes. Serve warm with hot cooked rice.

Barbecue Wing Dings

noreply@blogger.com (Double D) — Fri, 03 Jul 2009 03:20:00 +0000

3 pounds of chicken wings
3 tablespoons brown sugar
2 drops Worcestershire sauce
4 cups ketchup
1 onion

Cut off the small piece of the chicken wing and the bony part so you
have only the meaty part.

Mix the ketchup, onion (cut up), brown sugar and sauce together. Dip wings in the sauce.

Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour.

If you have extra sauce, cook in saucepan until thick.

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noreply@blogger.com (Double D) — Mon, 22 Jun 2009 19:06:00 +0000

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Hawaiian Chicken Wings

noreply@blogger.com (Double D) — Wed, 17 Jun 2009 01:41:00 +0000

2 pounds chicken wings
1/4 cup sugar
1/2 teaspoon ginger -- ground
1/2 teaspoon garlic powder
1/8 cup onions -- chopped
1/4 teaspoon black pepper
1/2 cup soy sauce
6 ounces pineapple juice

Remove wing tips from chicken and cut apart at joint. Combine remaining
ingredients. Marinate chicken wings for at least 24 hours. Preheat oven
to 375. Bake for 1 hour. Serve warm.

GLAZED CHICKEN WINGS

noreply@blogger.com (Double D) — Wed, 17 Jun 2009 01:40:00 +0000

1 can Cranberry jelly
1/4 cup Water
3/4 cup Grey Poupon -- honey style
1 teaspoon Orange peel -- grated
16 Chicken wings, split -- with
removed

Heat cranberry sauce and water over low heat, stirring occasionally until
blended. Stir in mustard and orange peel. Remove from heat; cool
slightly. In med. bowl, mix chicken with mustard mixture; cover and chill
overnight.

Preheat oven to 400F. Remove chicken from marinade; reserve marinade.
Arrange chicken on lightly greased foil-lined pan. Bake 40-45 minutes,
turning and brushing chicken with marinade after 20 minutes

Crispy Honey Wings

noreply@blogger.com (Double D) — Wed, 17 Jun 2009 01:36:00 +0000

3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
3 pounds chicken wings

Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from
medium coals, 20-25 minutes, brushing frequently with honey mixture and
turning after 10 minutes, until done.

NOTE: If you can't find white
worcestershire sauce, the dark colored variety can be used instead.

CAJUN CHICKEN WINGS

noreply@blogger.com (Double D) — Mon, 28 Apr 2008 00:47:00 +0000

2 1/2 pounds Chicken wings -- separated an
3/4 cup Plain yogurt
2/3 cup Louisiana hot sauce.
2 teaspoons Garlic powder
1 cup Flour
1/2 cup Cajun seasoning
Oil -- for frying

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and
marinate overnight in the refrigerator. The following day, mix together
flour and cajun seasonings in a bowl. Remove chicken from the marinade
and coat evenly in flour mixture. In a wok or deep fryer, heat oil to
370F.

This can be achieved by heating over medium high heat. Use enough oil to
cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8
minutes. Drain on paper towel. Serves 2 to 4

Buffalo Wings, from Buffalo N.Y.

noreply@blogger.com (Double D) — Mon, 28 Apr 2008 00:46:00 +0000

4 pounds Chicken wings
3 tablespoons Butter -- melted
3 tablespoons Worcestershire sauce
2 teaspoons Catsup
2 Garlic cloves -- mashed

-----DIP-----
2/3 cup Mayonnaise
1/3 cup Sour cream
1/3 cup Gorgonzola
OR bleu cheese
1/2 teaspoon Tabasco
Celery stalks

Cut off tip of wing. Separate at joint. Place on wire rack
in roasting pan. Roast at 350 deg. for 1 1/2 hours. Turn once during
cooking. Combine melted butter, Tabasco, Worcestershire, catsup, garlic
and mix well in large bowl. Place chicken in bowl and
mix well. Crumble cheese coarsely and mix with other dip ingredients in
separate bowl and serve with celery stalks and wings.

Barbecued Chicken Wings

noreply@blogger.com (Double D) — Mon, 28 Apr 2008 00:44:00 +0000

35 Chicken wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken
wings, disjointed, in large flat pan. Combine other ingredients and pour
over chicken.

Let stand for at least 1 hour or overnight. Be sure all wings are well
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake
4-5 hours, turning wings at regular intervals. If all marinade is not
absorbed, pour off and dry wings out a bit longer in oven (but not too
much) before serving.

Empress Chicken Wings

noreply@blogger.com (Double D) — Sun, 30 Mar 2008 20:17:00 +0000

1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic -- Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops -- Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock).

Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken.

Cover and simmer for 5 minutes, or until chicken is tender.

Easy Teriyaki Wings

noreply@blogger.com (Double D) — Sun, 30 Mar 2008 20:11:00 +0000

1/4 cup Catsup
1/4 teaspoon Garlic powder
2 tablespoons Brown sugar
1/4 cup Oil
1/4 cup Soy sauce
1/4 cup Lemon juice
2 pounds Chicken wings

Remove wing tips from chicken and cut apart at joint.

Combine remaining ingredients. Marinate chicken in shallow baking dish overnight, turning occasionally.

Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan.

Bake 40-45 minutes, basting occasionally with marinade.

Chicken Wings In Five Spice

noreply@blogger.com (Double D) — Tue, 04 Mar 2008 01:37:00 +0000

12 chicken wings -- whole
1 cup water-chestnut flour
4 cups peanut oil for deep-frying
marinade:
1/2 teaspoon freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or chinese rice -- wine
1/2 teaspoon five-spice powder

Cut each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe. Prepare the marinade and marinate the
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIPPING SAUCE 2

noreply@blogger.com (Double D) — Tue, 04 Mar 2008 01:33:00 +0000

-----CHICKEN WINGS-----6 tablespoons Butter
1/4 cup Hot pepper sauce
Vegetable oil -- for frying
18 Chicken wings (about 3lb) -- disjointed with tips
-----BLUE CHEESE DIPPING SAUCE-----
1/4 pound Blue cheese -- roquefort or

1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar

ds Hot pepper sauce
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.

2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F.
Fry wings in batches without crowding until golden brown, 10 to 15
minutes.
Drain on paper towels.

3. Brush wings with spicy butter and serve warm, with blue cheese
dipping sauce.

Sauce:

In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the
mayonnaise until blended. Add remaining ingredients and whisk to blend
well. Cover and refrigerate until serving time.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE

noreply@blogger.com (Double D) — Tue, 04 Mar 2008 01:31:00 +0000

6 tablespoons Butter or margarine
1/4 cup Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed -- tips discarded
Dipping Sauce:
1/4 pound Blue cheese -- Roquefort or

1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar

hot pepper sauce to taste
Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks
These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/
plenty of ice-cold beer.

1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

2. In large frying pan or deep-fat fryer, heat 1" of oil to 375ø. Fry
wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on
paper towels.

3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.

BLUE CHEESE DIPPING SAUCE
In small bowl, mash the blue cheese, leaving some small lumps. Whisk in
the mayonnaise until blended. Add the remaining ingredients & whisk to
blend well. Cover & refrigerate until serving time.

Ray's Atomic Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 17:48:00 +0000

3 - 4 lbs of chicken wings -- cut up, washed throughly wing tips removed.
1 Lg bottle Durkee hot sauce
1 Cube butter
2 tablespoons Smoke hickory flavor
1 tablespoon Worcestershire sauce
1 1/4 teaspoons Horseradish
1 1/4 teaspoons Crushed garlic
1/4 teaspoon Salt
1/4 teaspoon Pepper -- to taste
3 cups Oil

After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown.

After you've cooked all of them, dry off all oil from cooking.

SAUCE:
Mix the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat.

Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Any left over sauce can be poured over wings.

Bake in oven at 350 degrees for 45 to 60 minutes. Cover with foil when
baking.

James' World's Hottest Wings!

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 17:42:00 +0000

2 pounds Chicken Wings cut up Buffalo -- style
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 cups White wine
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons Durkee red-hot sauce
1 tablespoon Salt
3 tablespoons Pepper
1/2 cup Vinegar
1 Fire Extinguisher -- (Optional!)
Do NOT attempt to eat with -- an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days.

After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil.

Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy!

Spicy Barbecue Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 17:38:00 +0000

1/2 pound chicken wings
-----bar-b-q sauce-----
1/2 cup ketchup
1/2 cup water
2 teaspoons dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
oil for deep frying

This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot
sauce. In a large heavy saucepan, mix together BBQ sauce ingredients.
Bring to a boil, then reduce heat and simmer for 15 mins.

In a frypan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Thai BBQ Chicken Appetizers

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 17:33:00 +0000

3 pounds Chicken wing drummettes
-----MARINADE-----
1/4 cup Coarsely chopped garlic
1 bn Cilantro -- chop roots & lower s
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis -- - (cayenne or equiva
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce -- - (filipino or
vietnamese is ok -- too)
-----BASTING LIQUID-----
1/2 cup Coconut milk (canned is ok)
-----DIPPING SAUCE-----
1/2 teaspoon Dried chili flakes -- OR- cayenne
2 Garlic cloves -- - coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion -- thinly sliced
1 tablespoon Coarsely chopped cilantro -- - (leaves)

Preparation:
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

DIPPING SAUCE:
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

Zesty Orange Barbecued Chicken Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 17:28:00 +0000

12 Chicken wings -- tips removed
-----MARINADE-----
1/3 cup Chili sauce
1/4 cup Orange marmalade
1 tablespoon Red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Prepared mustard

Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at
least 4 hours or up to 24 hours, turning bag occasionally.

Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan.

Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

Crispy Buffalo Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 05:28:00 +0000

5 pounds Chicken wings -- deep fried
1/2 gallon Hot pepper sauce
1 cup Cornstarch

Deep fry wings till over done. put in pan and cover w/ favorite
hot sauce. tightly w/ foil and bake in over @ 300 for 1 hour. Cool
completely in refrigerator. Roll wings in corn starch, dip in hot sauce again and roll in corn starch and let wings sit on plate for a few minutes

Campbell's Honey Mustard Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 05:24:00 +0000

1 pound Campbell's dry onion with ch
Soup and recipe mix -- dry
1/2 cup Honey
1/4 cup Spicy brown mustard
16 Chicken wings -- whole or cut
Season-all -- to taste

1. In a large bowl, combine soup mix, honey, and
mustard. Set aside.

2. Cut wings at joints and discard the tips, or leave the wings whole.
Add chicken to soup mixture. Toss to coat.

3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degrees F for about 1 hour or until chicken is
don turning once if desired. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time

Buffalo Chicken Wings #3

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 05:21:00 +0000

2 pounds Chicken Wings
Salad Oil
1 tablespoon Tabasco Sauce
1/4 cup Melted Butter
Celery Sticks
Carrot Sticks
Blue Cheese Dressing

Cut tips off wings and cut wing in half at the joint. In a 4 quart
saucepan, heat 2 inches of salad oil to 375oF. Lower wings into oil. Fry
chicken wings for 15 minutes or until very tender. Drain on paper towel.
Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until
well blended. Add the chicken wings and toss gently to coat well. Serve
with blue cheese dressing, chilled celery sticks and chilled carrot
sticks.

Buffalo Chicken Wings #2

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 05:18:00 +0000

2 pounds Chicken Wings
Oil For Frying
1/2 cup Butter
1 tablespoon Tabasco Sauce
1 tablespoon Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks

Fry up the chicken wings that have had the tips removed and cut in half at
the joint in 1/4 cup of butter until golden brown. Allow the wings to cool
before frying a second time, yes they are fried a second time so if you
are a calorie watcher you can stop now. They can be fried the first time a
day ahead.

Before frying the second time mix the Tabasco and Hot Pepper
sauce with the melted butter. Fry the wings a second time in the HOT
butter until wings are heated. You need to use enough Tabasco and Hot
Pepper sauce to give the butter a reddish color. Serve with chilled celery
sticks and blue cheese dressing

Buffalo Chicken Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 04:23:00 +0000

3 pounds Chicken wings -- Salt and pepper
1 Bottle Crystal's sauce
-----FOR DIP-----
1 ounce Crumbled bleu cheese
1/3 cup Mayonnaise
2 tablespoons Milk
Celery sticks

Lop the tips off the chicken wings and cut into drummettes. Discard tips
or use for stock. Bake drummettes in a flat pan at 350 degrees for 25
minutes. Drain pan juices into stock pot for future use. Add Crystal's
Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by
mixing and arrange all on a platter while piping hot. The wings are
traditionally served with bleu cheese and celery.

African Chicken Wings

noreply@blogger.com (Double D) — Sat, 16 Feb 2008 04:11:00 +0000

For The Wings

4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary -- crumbled
1/2 teaspoon Cayenne -- or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings -- about 20-24 Tips removed

For The Sauce

1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut -- Well stirred
2 Garlic cloves -- chopped
1/4 cup Water
1/4 cup Red bell pepper -- chopped
1/8 teaspoon Dried hot red pepper flakes, or to taste
1 teaspoon Soy sauce Coriander sprigs

The Wings:
Prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled for 4
hours or over night.

Arrange the wings, skin side up, on the rack of a
foil lined large broiler pan and bake them in the upper third of a
preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and
then reheated before serving.

The Sauce:
In a blender, blend together the
peanut butter, cream of coconut, garlic, water, bell pepper, red pepper
flakes and the soy sauce until the mixture is smooth, season the sauce
with salt, to taste.

The Presentation:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the
coriander.