Chicken Wing Recipes
Chicken Wing Recipes questions and answers
Q: Chicken Wing Recipes like Buffalo Wild Wings?
Does anybody have a good recipe for chicken wings like the ones you get at Buffalo Wild Wings? I think I will buy a bottle of their sauce to serve them with but I have never attempted to make wings at home before. Thanks!!!
A: this recipe is surprisingly easy and satisfying 1.season your wings with salt and pepper, coat them with flour and fry 2. in a separate sauce pan heat equal parts of butter and hot sauce, season it with salt and pepper(you can adjust the spiciness by altering the ratio of the butter and hot sauce) 3. coat the fried wings with the sauce using a slotted spoon 4. serve...
Q: I'm a little peckish, chicken wing recipes please?
Hi, I'm very hungry but currently have a major cashflow problem. My larder is totally bare, but I must eat. The plan is to hack off one of my own wings and cook it up.... hell I can survive with only the one, I can't fly anyway. Does anyone have any tasty recipes for chicken wing please? The last time I cooked up chicken I made a mess of it and it tasted fowl! Thank You.
A: hahahahahahahahahahahahaha...off i go again, I'm laughing.... i hope you enjoy eating yourself! Ive heard its very nutritious! hahahahahahahha aw poor you!! you need to learn how to fly!! I'm sure those chickens off chicken run will teach you... or, you know, red bull gives you wings as well! hahahahaha *flies away!* hahahahahahahahaha
Q: Anyone know any good garlic chicken wing recipes?
Like the kind you get at restaurants?
A: Grilled Garlic Chicken Wings Recipe Ingredients - 12 chicken wings - 1 onion - 2 tablespoons minced garlic, or 1 tablespoon garlic powder - 2 tablespoons spicy mustard - 1/2 cup dry red wine (substitute fruit juice) - 1 teaspoon salt - 1/2 teaspoon pepper - 1/4 teaspoon cayenne pepper, or to taste - 1 tablespoon olive oil - 2 tablespoons soy sauce Directions * Separate wings into sections. Save wing tips for stock or discard. The other 2 sections can be left joined (fewer pieces to turn on the grill) or separated (easier to get both the larger 'drummie' sections and the smaller middle sections grilled to a uniform doneness; easier to eat). * Put remaining ingredients into blender or food processor and pulse 8 - 10 times (or make by hand: chop onion and garlic very finely, then mash together with the salt, then add remaining ingredients). * Combine wings and sauce in a small bowl or plastic bag. Stir to coat well, or shake and turn bag. Refrigerate, covered, for at least 2 hours, up to 8 hours. * Heat grill. Remove chicken from sauce and pat dry. Put sauce in a small pan and boil until reduced by half. Grill chicken 15 minutes or until done (no pink shows in thickest part of meat), turning as needed to prevent burning. * Serve hot, with sauce for dipping.
Q: I am looking for the best chicken wing recipes? Everyone has one, but what is the best wing recipes you know?
A: Habanero Cycles Hot Wings Caution! A properly prepared hot wing will be hot enough to get your attention without causing permanent damage to the uninitiated. These wings fall squarely into that range. Start out with about 6-8 pounds of wings. If you prefer, cut them into separate pieces – it's up to you whether or not to keep the tips (hint: when you run out of the rest of the wings, you'll be glad you did). Deep-fry the wings in hot vegetable oil heated to 350 degrees. They'll float when they're done. Try to get them out before they're TOO brown, or they won't soak up enough sauce. Remember, the wings are there primarily as a carrier vehicle for the sauce – you don't want to limit their sponge-like abilities. While you're in the process of frying the wings (and thereby covering most of your kitchen in a fine layer of vegetable oil), start the process of cooking the sauce (which is what the wings are REALLY all about). Chop up two large habanero peppers, the finer the better – removing the seeds as you go. The habanero is the world's hottest chili pepper, with approximately 100 times the heat of a jalapeno pepper – so be VERY careful. You'll want to make sure there is plenty of fresh air available, since the aroma wafting off a freshly cut pile of habanero pepper would make dandy tear gas. After you're done, do yourself a favor and scrub your hands thoroughly – pretend you're one of the surgeons on 'ER' getting ready for an emergency appendectomy or you may regret it next time you rub your eyes or use the rest room. In a medium saucepan, melt ¼ pound of butter on low heat (but don't let it brown). Toss in the habanero pieces and a tablespoon of finely chopped garlic (feel free to use the pre-prepared garlic – the garlic will get a bit lost in the other flavors). Heat this dangerous concoction on low heat for as long as possible while you cook your wings. The longer you cook it down, the more the habanero flavor will be imparted to the rest of the sauce, and the less dangerous the habanero bits will become. Continue to stir the sauce as it cooks as often as possible. As the wings are finishing up, add 2 tablespoons of honey, 4 ounces of white vinegar, and two 8 ounce bottles of Frank's (aka Durkees) hot sauce. Add the juice of one lemon. Melt another ½ pound of butter into this sauce on low heat. Simmer the sauce as long as possible. Once all the wings are fried, pour the sauce over the wings, covering them thoroughly. The more you can work the sauce through the wings, and the longer you can leave the wings in the sauce, the better they'll taste. When you can't take it any longer, warm 'em up and dig in. For those folks who normally don't eat very much spicy food, the wings will reward them with a burst of taste followed by a long, slow burn. But all but the wimpiest will simply make a funny face for a few seconds, look thoughtfully at the rest of the wings, and dig back in. For those truly sick folks who eat food from containers with nuclear fallout labels (like me), the wings will still let you know they're rightly called "hot" wings. Of course it's always possible to add more habanero peppers to the recipe as long as no innocent bystanders are injured as a result.
Q: What are some good chicken wing recipes?
A: TERIYAKI CHICKEN WINGS 1. Cut up chicken wings. 2. Marinate overnight in teriyaki sauce, turning wings at least once. 3. Place wings on baking sheet covered with foil. 4. Sprinkle with Lawry Seasoning and Old Hickory Smoked Salt. 5. Place in oven (350 degrees) for 20 minutes. 6. Turn wings, sprinkle with seasonings and bake for an additional 20 minutes. 7. Serve hot. Tastes great cold too >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> EASY YOGURT CHICKEN WINGS 16 chicken wings 2 tablespoons curry powder 1/2 pint plain yogurt 1/2 cup water 1 inch ginger root, peeled and grated Fold the tips in back of the chicken wings and place them in an ovenproof baking dish. Combine remaining ingredients and spoon mixture over the wings, taking care that each piece is coated. Bake, uncovered, in a 325°F oven for 1 1/2 hours. Serve with rice which has been steamed with raisins and slivered almonds. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> DOWN SOUTH HOT WINGS 5 lbs. chicken wings Louisiana brand hot sauce (only this brand will do) dry Ranch dressing mix (2 packets) Separate the drumettes and wings; discard the tips. Clean and marinate wings in hot sauce at least 1 hour or overnight. Preheat oven to 350°F. Empty wings and sauce into baking pan and sprinkle the top lightly with dry Ranch dressing seasoning (this makes a crust on the top of the wings that is delicious). Bake at 350°F for about an hour or until wings are done thoroughly. Mix the other pack of Ranch dressing seasoning as directed for dipping. SDR >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> HONEY GARLIC CHICKEN WINGS 1/2 cup liquid honey 1/4 cup lemon juice 1/4 cup water 3 tbsp ketchup 1 1/2 tsp garlic powder 1/2 tsp garlic salt 1 tsp ground ginger Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes. Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs. Bake at 400 F for 1 hour, turning once.
Q: I'm in need of diffrent Chicken wing recipes?
A: Spicy Ranch Chicken Wings: 4 lbs whole chicken wings 3/4 cup hot pepper sauce 1/4 cup butter, melted 3 tablespoons cider vinegar 1 (1 ounce) envelope ranch dressing mix 1/2 teaspoon paprika 1.Cut the chicken wings into three sections; discard wing tip sections. 2.In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. 3.Add chicken wings, seal bag and toss to coat evenly. 4.Refrigerate for 4-8 hours. 5.Place chicken on racks in two greased 15-inch by 10-inch by 1-inch baking pans. 6.Sprinkle with dressing mix and paprika. 7.Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear. Spicey Honey-Mustard Chicken Wings: 4 lbs chicken wings, cut into thirds and discarding tips 1/2 cup spicy brown mustard 1/2 cup honey 2 tablespoons lime juice, freshly squeezed 2 jalapeno peppers, seeded and minced 1/4 teaspoon turmeric 1/4 cup butter, cubed 1.Preheat oven to 400 deg. 2.Line a 15in x 10in baking pans with foil: greasing the foil. 3.Place wings in prepared pans in a single layer. 4.Combine mustard, honey, lime juice, butter, tumeric and jalepeno in sauce pan and bring to boil. 5.Pour over chicken wings; turn to coat. 6.Bake for 1 to 1-1/4 hours or until juices run clear and glaze is set, turning once.
Q: Chicken wing recipes?
My oven is broken so I can't bake them. Any stove top recipes? I have a toater oven but I don't think that will do. I'm really hungry & craving chicken wings!!!! Thank You!!!
A: SOUTHWEST WINGS 24 chicken wings 2 cups store-bought barbecue sauce 1 cup honey 1 cup wine vinegar 2 tablespoons American chili powder 4 cloves garlic, minced 4 jalapeno or serrano chiles, minced, including the seeds Cut off wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients. Place a deep 12-inch pan over medium-low heat. When hot, add the sauce. Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes. These can be made up to a day before serving. Right before serving, bring the wings to a low boil to heat through.Serves 4 as an entree or 6 to 12 as an appetizer.
Q: Anyone have any good DEEP Fried Chicken Wing Recipes?
Looking for crunchy!!!..also do I change the oil in my deep fryer after every use?
A: If it's crunchy your looking for why not just use a good old fashion southern fried chicken recipe? Fried Chicken Recipe courtesy Alton Brown Show: Good Eats Episode: Fry Hard 2: The Chicken (Fried) http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15279,00.html?rsrc=search 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven. If your looking for good ol' Buffalo wings try, I mean they were made by the "Wing King": Bourbon Street Buffalo Wings Recipe courtesy Drew Cerza, The Wing King Show: Throwdown with Bobby Flay Episode: Buffalo Wings http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37011,00.html?rsrc=search For the sauce: 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce For the wings: Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip. And your oil will be good for a few fry's just strain it after use.
Q: Good spicy chicken wing recipe?
I am going to a football party Sunday, and need a recipe for spicy, but flavorful chicken wings. Any suggestions are appreciated. Thanks.
A: REMEBER TO TRIPLE OR QUADRIPLE RECIPES FOR PARTIES Grilled Chicken Wings "These Ranch flavored chicken wings are delicious grilled or smoked." Original recipe yield: 4 servings PREP TIME 10 Min READY IN 2 Hrs 10 Min US METRIC SERVINGS About scaling and conversions INGREDIENTS 4 tablespoons granulated garlic 2 teaspoons red pepper 1 teaspoon salt 1 pound chicken wings 1 1/2 cups Hidden Valley® Original Ranch® Dressing 2 cups KC Masterpiece® Original Barbeque Sauce DIRECTIONS Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix garlic, red pepper and salt; rub onto wings. Pour Ranch dressing into Glad® food storage bag; add wings. Shake bag to coat wings. Remove wings from bag; place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pockets and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust. Baste wings with KC Masterpiece® Original Barbecue Sauce. Serve warm. If smoker is available, arrange wings on smoker. Cook for 1 1/2 to 2 hours. Remove and place on grill over moderate flame and grill as directed above. Sesame Chicken Wings "Many times I've taken this dish to church dinners and I'm always asked for the recipe. It's a super appetizer for any gathering." Original recipe yield: 6 servings PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min US METRIC SERVINGS About scaling and conversions INGREDIENTS 1/2 cup soy sauce 1/3 cup water 1/4 cup sugar 2 tablespoons sesame oil 4 green onions with tops, sliced 1/2 medium onion, sliced 2 garlic cloves, minced 1 tablespoon sesame seeds 1 dash Dash pepper 2 1/2 pounds chicken wings DIRECTIONS In a large plastic bag or glass dish, combine the first nine ingredients. Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. Bake, uncovered, at 350 degrees F for 30 minutes. Turn and bake about 20 minutes longer or until tender. Bandito Chicken Wings "'These golden wings make a mouth-watering hot appetizer,' assures Gloria Jarrett of Loveland, Ohio." Original recipe yield: 8 servings PREP TIME 25 Min COOK TIME 15 Min READY IN 40 Min US METRIC SERVINGS About scaling and conversions INGREDIENTS 12 whole chicken wings 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup butter or margarine, divided 2 tablespoons cooking oil 1/2 cup taco sauce 1/4 cup barbecue sauce 1/4 cup French salad dressing 1 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce DIRECTIONS Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce. Restaurant-Style Buffalo Chicken Wings SUBMITTED BY: Kelly PHOTO BY: Allrecipes "This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them." Original recipe yield: 10 chicken wings PREP TIME 15 Min COOK TIME 15 Min READY IN 2 Hrs US METRIC SERVINGS About scaling and conversions INGREDIENTS 1 quart oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings DIRECTIONS Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve. BBQ Chicken Wings SUBMITTED BY: Patrick "This yummy honey barbeque sauce is great on chicken wings, pork, or short ribs. The soy sauce and oyster sauce hint at an Asian inspiration, while the gin gives it an undeterminable edge." Original recipe yield: 4 servings PREP TIME 15 Min COOK TIME 45 Min READY IN 9 Hrs US METRIC SERVINGS About scaling and conversions INGREDIENTS 1/2 cup teriyaki sauce 1 cup oyster sauce 1/4 cup soy sauce 1/4 cup ketchup 2 tablespoons garlic powder 1/4 cup gin 2 dashes liquid smoke flavoring 1/2 cup white sugar 1 1/2 pounds chicken wings, separated at joints, tips discarded 1/4 cup honey DIRECTIONS In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear. Buffalo Chicken Wings II SUBMITTED BY: Christine "Wings dredged in flour and baked with the flavors of blue cheese salad dressing, pepper sauce and vinegar." Original recipe yield: 24 pieces PREP TIME 5 Min COOK TIME 40 Min READY IN 45 Min US METRIC SERVINGS About scaling and conversions INGREDIENTS 12 chicken wings, split and tips discarded 3 tablespoons butter, divided 1/4 cup all-purpose flour 1 tablespoon distilled white vinegar 3 teaspoons hot pepper sauce 1/4 teaspoon salt 1/2 cup blue cheese salad dressing DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with bleu cheese salad dressing. Thai Chicken Wings SUBMITTED BY: Lauren Billings PHOTO BY: Allrecipes "My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!" Original recipe yield: 3 to 4 servings US METRIC SERVINGS About scaling and conversions INGREDIENTS 5 pounds frozen chicken wings 1 cup chicken broth 1/2 cup white sugar 1/4 cup fish sauce 1/4 cup crushed garlic 1/4 cup finely chopped jalapeno chile peppers 2 tablespoons cornstarch 3 teaspoons paprika 1 tablespoon olive oil DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). 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 saute 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! Lemon Dijon Wings SUBMITTED BY: David Sabourin PHOTO BY: QiuQiu "Delicious BBQ wings that are easy to make!" Original recipe yield: 4 servings PREP TIME 15 Min COOK TIME 20 Min READY IN 2 Hrs 35 Min US METRIC SERVINGS About scaling and conversions INGREDIENTS 1/4 cup olive oil 1 tablespoon fresh lemon juice 2 tablespoons coarse-grained Dijon mustard 6 cloves garlic, chopped 2 teaspoons salt 1 tablespoon freshly ground black pepper 2 pounds chicken wings, separated at joints, tips discarded DIRECTIONS In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and 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, and simmer for 5 minutes. Set aside for basting. Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes. Honey Lime Chicken Wings SUBMITTED BY: Jana PHOTO BY: gianni "A tangy, sweet but tart honey lime coating gives these wings a refreshingly zingy way to fly - right into your mouth! These fried wings are straight forward, sweet-and-sour." Original recipe yield: 8 to 10 servings US METRIC SERVINGS About scaling and conversions INGREDIENTS 18 whole chicken wings, split 1/4 cup honey 2 tablespoons fresh lime juice 1 tablespoon grated lime zest 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup all-purpose flour 2 quarts vegetable oil for frying DIRECTIONS In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Q: I need a GREAT Chicken Wing Recipe, for the Superbowl...?
Please help, we're 5 hours away from the Super Bowl and I need a great Chicken Wing Recipe. I have about 2 pounds of drumettes ready to go!!
A: Dark 'n Delicious Wing Sauce Serves: 1 Servings Ingredients: 25 Chicken wings 1 c Honey 4 tb Soy sauce 1 ts Hoisin sauce 1 c Water 1 tb Molasses 2 Garlic cloves, minced 2 ts Lemon juice 2 tb Cornstarch Instructions: Mix soy and hoisin in a saucepan at medium-high heat. Stir in other ingredients, cornstarch slurry last. Bring to a soft boil for 2 minutes, stirring constantly as sauce thickens. Reduce heat, continue stirring and adjust to taste. Put aside to cool. Wings: Rinse with water and trim off tips. In batchs, brown wings on very high heat in vegetable oil. Place wings in a casserole dish and cook at 375 for 1 1/2 hours. Toss them once or twice and pour some sauce over them after 30 minutes. Prepare a large finger-bowl and eat.
Q: Do you have a unique chicken wing recipe you'd like to share?
I'm just wondering how you make your wing sauce and how do you cook your wings? I'm looking to try different variations. I've seen a lot of different recipes online, but I'd like to try some that people actually endorse and have cooked several times. Thanks!
A: these are so good. Sticky Sesame Wings 2 large garlic cloves, mashed or minced 1 teaspoon salt (sea salt works well to help with mashing the garlic) 4 tablespoons soy sauce 3 tablespoons hoisin sauce 5-6 tablespoons mild honey 2 teaspoon Asian sesame oil ¼ cup or Sherry Pinch of cayenne (or 2!) 3 lb chicken wingettes or chicken wings (see cooks' note, below) or 8-10 boneless, skinless thighs 1 1/2 tablespoons sesame seeds, lightly toasted 1 scallion (green part only), finely chopped (optional) PreparationPut oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil. Mince garlic and mash to a paste with salt using a large heavy knife or simply add mined garlic. Transfer garlic paste to a large bowl and stir in sherry, soy sauce, hoisin, honey, oil, and cayenne. Pour 1/3 of mixture into separate bowl or small pitcher. Place remaining mixture into a small boiler – bring to a boil and cook until reduced by 1/3rd. Sauce should be thick. Add chicken to sauce, stirring to coat. Arrange chicken in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Boil remaining sauce until reduced to a thick syrup (this will be thicker than the cooking sauce was). Transfer chicken to a large serving platter or bowl, pour remaining sauce on top and toss with sesame seeds and scallion. Cooks' note: If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. . Makes 4 main-course servings.
Q: A good chicken wing recipe?
Does anyone have a good chicken wing recipe? Not too hot and not too sweet.. Thanks.
A: Garlic Marinade for tasty garlic chicken... 2 medium onions 1 TBS cayenne 8 large cloves garlic 1/3 c salt 1 tsp pepper 1 c water Blend all together. Pour into large bowl. Add 7 cups water and stir. Pour into 3 separate gallon baggies. In each baggie add 8 pieces chicken. (8 legs, 8 thighs, 8 breasts)(or of course your wings only) Marinate at least 12 hours in refrigerator. Dredge in flour and salt (or egg then flour) and fry in oil until done. --------------------------------OR Crusty-Crumbed Chicken Wingz: 1 lb chicken wings 1c. bread crumbs 1/4 tsp pepper 2 tsp curry powder 1/4 c. oil 1/2 tsp salt 1/4 tsp oregano Brush wings with oil. Combine bread crumbs and seasonings in a plastic bag. Add few pieces at a time and coat evenly. Place in large baking dish. Bake at 400* for 35 min or until crispy outside and tender inside.
Q: Need BBQ Chicken Wing Recipe?
Have to prepare chicken wing for BBQ tomorrow, anyone have a good recipe to marinate the wings.
A: This Hong Kong style BBQ marinade for chicken wings, hope you like it. <<<<<<<< Grilled Chicken Wings >>>>>>>>>> 1 kg Chicken wings 2 tablespoon of honey mix with water Marinade: 6 tablespoon of soy sauce 2 tablespoon of cooking wine 3 cloves of garlic (crushed) 2 slices of fresh ginger (crushed) 3 - 4 teaspoon of sugar (adjust the sweetness as perferred) 2 teaspoon of corn starch Mix the chicken wings, garlic, ginger with the marinade, marinate in the refrigerator overnight or at least 2 hours BBQ the chicken wings till both sides are cooked, brush the honey on surface then grill for another 2 to 5 minutes but don't burn the skin Or Pre-heat the oven 180 degree C, bake the chicken wings for about 15 - 20 mins or until golden on all sides (turn occasionally). Reduce heat to 100 degree C, brush honey water over the chicken wings and bake for 3-5 mins (don't burn). Serve with garden green salad or potato salad
Q: Give me some good chicken wing recipes. I'm having football party tomorrow.?
A: I marinate in a combination of chicken seasoning, soy sauce, and hot sauce. I roast in oven for about 25 minutes at 350, turning once.
Q: Looking for maybe a chicken wing recipe?
i have some strawberry sauce in the fridge that I need to do something with. I looked up TONS of wing recipes & noticed that some have fruit....like pineapple,raspberries & orange. Do you think I could do one with this strawberry sauce? And if so...what else should I add? If not wings...other suggestions would be appreciated too. (the sauce doesn't have any strawberries in it)
A: Sticky chicken wings are really nice. Strawberry sauce should go quite well with wings. As long as it is sweet and sticky. Try to baste the sauce with the wings in the last minutes of cooking. Do not burn the sauce. Let us know how it came out