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    Hot Honey BBQ Garlic Wings

    3lbs chicken wings(24-30 pieces)
    1 1/3 cups Frank’s red hot sauce
    1/2 cup butter
    1/2 cup ketchup
    1/2 teaspoon dry mustard
    1/2 teaspoon onion powder
    3 teaspoons garlic, minced (Use more if you really like garlic!)
    1 tablespoon worcestershire sauce
    1/2 tablespoon soy sauce
    5 tablespoons honey
    cayenne pepper, if you like it hot (couple shakes (or more)
    2-4 servings

    1 hour 30 minutes 30 mins prep

    In medium sauce pan melt butter and add rest of the ingredients,
    simmer on med to low heat while preparing the wings. Stirring
    If you like crispy wings, deep fry as directed on package.
    Or you can bake them in oven at 375 degrees for 1/2 hr (Skin
    side up) Drain grease, turn wings over, baste with some of the
    sauce. Bake for 15 minutes. Turn wings over again, baste with
    sauce, bake an additional 15 minutes.
    Place wings in bowl and pour sauce over them and enjoy!
    We always serve with celery and bleu cheese dressing.


    Boneless Buffalo Wings
    1 cup all-purpose flour
    2 teaspoons salt
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1/4 teaspoon paprika
    1 egg
    1 cup milk
    2 chicken breast fillets
    4-6 cups vegetable oil
    1/4 cup Crystal or Frank’s Louisiana hot sauce
    1 tablespoon margarine

    On the side
    bleu cheese dressing (for dipping)
    celery sticks

    1. Combine flour, salt, peppers and paprika in a medium bowl.
    2. In another small bowl, whisk together egg and milk.
    3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
    4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
    5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
    6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
    7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
    8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
    9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
    Serves 2-4 as an appetizer.


    Bisquick Wings

    1 cup cayenne pepper sauce
    2 cups BBQ sauce
    1 teaspoon garlic salt
    1 teaspoon garlic powder
    24 chicken drummettes
    2 tablespoons butter or margarine
    1 cup Original Bisquick mix
    3/4 teaspoon onion salt
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    Blue cheese dressing

    Stir together hot sauce, BBQ sauce garlic salt and garlic powder until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.

    peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.

    Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.


    Chipotle Chicken Wings

    6 dried chipotle chilies
    3 cloves garlic — crushed
    1/4 cup tomato sauce
    3 tablespoons fresh time juice
    1/2 teaspoon kosher salt or to taste
    Freshly ground pepper to taste
    2 pounds chicken drumettes — rinsed, patted dry


    1 Serrano or jalapeno pepper — minced
    1/4 cup sour cream
    2 tablespoons minced cilantro leaves
    2 tablespoons half-and-half

    Place chipotle in medium bowl. Cover chilies with boiling water;
    let stand 30 minutes. Drain chipotle.

    sauce and limejuice in blender or food processor fitted with
    metal blade. Season with salt and pepper. Place chicken
    drumettes in single layer in baking pan; top with chipotle
    sauce. Bake, turning occasionally, until cooked through and
    golden, about 1 hour.

    Stir together all dipping sauce ingredients in small bowl. Serve
    chicken with sauce on side.


    Beer-Soaked Buffalo Wings

    2 cans (12 ounces each) beer
    1 package (5 pounds) frozen chicken wings thawed
    2 teaspoons ground red pepper
    1 teaspoon salt
    3/4 cup cayenne pepper sauce (see Preparation Tip)
    1/4 cup (1/2 stick) butter, melted

    Set aside 1/3 cup beer. Pour the remaining beer into a large shallow
    dish; add the chicken wings, cover, and marinate for at least 4 hours in
    the refrigerator; drain the wings. Preheat the oven to 425 degrees. Line
    two large rimmed baking sheets with aluminum foil; coat the foil with
    nonstick cooking spray. Season the wings with ground red pepper and salt
    and place on the baking sheets. Bake for 30 minutes. Turn the wings over
    and cook for 25 to 30 more minutes, or until crispy and no pink remains.
    In a large bowl, combine the cayenne pepper sauce, butter, and the
    reserved 1/3 cup beer; mix well. Add the chicken wings and toss until
    evenly coated. Serve immediately.


    Chicken Wings, Gumbo-Style

    1/4 pound salt pork
    3 pounds chicken wings
    2 cups finely chopped onions
    2 large cloves garlic, finely minced
    2 cups chopped green bell pepper
    1 1/2 cups chopped celery
    1 pound ground pork
    1 pound ground round steak
    5 cups fresh peeled or canned tomatoes
    1 1/2 cups fresh or canned chicken broth
    Salt and freshly ground black pepper
    3/4 cup fresh or frozen lima beans
    1 cup corn kernels
    Worcestershire sauce, to taste
    Tabasco sauce, to taste
    Hot cooked rice

    Cut the salt pork into small cubes or thin slices. In a large
    casserole, cook the salt pork, stirring occasionally, about 5
    minutes, or until golden. Remove and reserve the salt pork, but
    leave the fat in the casserole.

    Add the chicken wings and cook until golden brown on all sides.
    Remove and reserve the chicken wings.

    Add the onions, garlic, green bell pepper, and celery and cook,
    stirring, until onions are wilted.

    Add the ground pork and round steak and cook, stirring to break up
    the meat. Cook until meat loses color. Add the chicken wings and
    salt pork. Add the tomatoes, broth, salt, and pepper. Simmer,
    stirring occasionally, 30 minutes.

    Add the lima beans and continue cooking 30 minutes. Add the remaining
    ingredients and cook 15 minutes longer. Serve in soup bowls with
    rice on the side. Sprinkle with pork bits.


    Ring of Fire Chicken Wings…(Youll know which “ring” I’m talking about)

    5 Large habaneros peppers (Dried)
    1/4 Cup Tabasco Sauce
    Large pack of wings
    Seperate Frying Pan
    Deep fry the wings as you normally would. Make sure the skin is nice and golden.
    After wings are throroughly cooked, in a seperate large frying pan, heat up 1/3 cup of vegetable
    oil until nice and hot.
    Throw in half of the cooked wings and add 1/2 the tabasco & habaneros peppers.
    Stir like hell for about 2 minutes then remove from heat.
    Follow same steps for second half of wings.

    Not for the Faint at heart!!


    Chinese Chicken Wings
    2 dozen chicken wings, cut in pieces at joint
    (discard wing tips)
    Mix together:
    1/2 cup brown sugar
    1/2 cup soy sauce
    1 Tablespoon ground ginger
    1 Tablespoon dry mustard
    1/2 teaspoon garlic powder
    In large non−metal bowl, marinate wings over night. Place on
    cookie sheet close together and bake, uncovered for 60−90 minutes
    at 300 degrees F. Baste wings frequently.


    Deep Fried 5 Spice Chicken Wings

    1 pound chicken wings
    2 teaspoons salt
    black pepper
    1 teaspoon honey
    pinch 5 spice powder
    1 tablespoon soy sauce
    2 ounces rice flour
    pinch salt
    2 egg whites

    Chop 1 Chicken wing into 2 pieces at the joint. Cut or slit at
    one end and push and scrap the meet to the opposite end with a
    knife to form a drumstick.

    Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce.
    Beat up the egg white with a fork. Dip chicken wing in the egg
    white then coat with the rice flour. Deep fry till golden brown
    in colour.


    Cajun Chicken Wings — Loves2Eat’s

    2 1/2 lb Chicken wings
    3/4 c Plain yogurt
    2/3 c Louisiana hot sauce.
    2 tsp Garlic powder
    1 c Flour
    1/2 c 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.

    Recipe Serves 2 to 4


    Anchor Bar Buffalo Wings

    The Sauce–This makes enough for about 30 “wingettes”

    6 Tablespoons (3 oz.) of FRANK’S Louisiana Hot Sauce (now Durkee’s)
    1/2 stick of margarine (not butter!)
    1 Tablespoon of white vinegar
    1/8 teaspoon of celery seed
    1/8 to 1/4 teaspoon of Cayenne pepper
    1/4 teaspoon of red pepper
    1/8 teaspoon of garlic salt
    dash of black pepper
    1/4 teaspoon of Worcestershire Sauce
    1 to 2 teaspoons of Tabasco Sauce

    Mix all the ingredients in a small saucepan over low heat until
    the margarine is completely melted. Stir occasionally.

    The Wings

    I buy Perdue [East Coast Company–any will do] wings and separate them
    into “wingettes”, discarding the tips, but you can buy bags of frozen cut
    up wings and defrost them.
    Fry the wings in a deep fryer set at 375 degrees, F., using vegetable or
    peanut oil. I fry 15 wings at a time for 12-15 minutes.
    Drain the wings for a few minutes then put them in a bowl. After all the
    wings have been fried, pour the sauce over them, cover the bowl, and shake
    to completely coat the wings.
    They can be eaten now, but I like to put them on a baking sheet and bake
    them for a few minutes to get an extra-crispy coating
    Serve with carrot and celery sticks, Marie’s Bleu Cheese Dressing, and
    cold beer.


    Atomic Wings

    4 pounds chicken wings cut up, washed thoroughly wing tips removed
    1 large bottle 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
    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 hot sauce with melted butter, salt and 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 for 45 minutes. Cover with foil when baking.


    Sweet-Sour Chicken Wings

    20 chicken wings
    1 8 oz can tomato sauce
    2 tablespoons orange marmalade
    1 tablespoon honey
    2 teaspoons minced ginger
    2 teaspoons Summit brand fermented chili sauce
    2 teaspoons pepper vinegar
    4 cloves garlic — peeled
    1 teaspoon salt — (scant)
    2 teaspoons MSG
    1/2 cup water — more if needed
    1 dash Tabasco sauce — or to taste

    Cut off spurs from chicken wing-tips and rinse chicken wings. Place in
    pressure cooker with water; bring to pressure and cook at high heat for up
    to five minutes. Remove from pressure cooker and place cooked-out fat in
    wide-mouthed, tapered jar for other uses.

    Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly
    even consistency, with no large chunks of ginger or garlic.

    Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan
    (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from
    oven and spoon about half of remaining sauce on top of each piece; broil for
    5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.


    Bourbon Chicken Wings

    24 chicken wings
    3 tablespoons bourbon
    3 tablespoons olive oil
    1 tablespoon finely grated lemon peel
    Juice of 1 lemon (about 2 to 3 tablespoons)
    1 cup fine, dry, unseasoned bread crumbs
    1 tablespoon sweet Hungarian paprika
    salt and freshly ground black pepper to taste

    Cut chicken wings at joints; discard tips or reserve for broth or
    stock. Combine the wing joints, bourbon, olive oil, lemon rind,
    and lemon juice in a bowl. Toss to coat the wings and marinate
    refrigerated for 4 hours or overnight. Mix the bread crumbs,
    paprika, salt, and pepper in a plastic bag. Drain the wing joints
    and toss with the bread crumb mixture. Place the wings on a
    baking sheet and place about 4 to 5 inches from heat source under
    preheated broiler. Broil until crisp and golden, about 5 minutes
    on each side. Chicken wings serves 4 to 6.


    Cajun Honey Wings

    1/4 cup ketchup
    1 cup water
    3/4 cup white vinegar
    1 tablespoon vegetable oil
    1/3 cup honey
    4 teaspoons Chef Paul Prudhomme’s Meat Magic
    1 tablespoon canned green chilies, minced
    1 1/4 teaspoons chili powder
    1 teaspoon minced garlic
    1/2 teaspoon liquid smoke (hickory flavor)
    1/8 teaspoon dried thyme

    6 to 8 cups vegetable shortening
    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG (Accent Flavor Enhancer)
    20 chicken wing pieces

    1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 minutes or until thickened.
    2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.
    3. Combine the beaten egg with the milk in a small bowl.
    4. In another small bowl, combine the flour, salt, pepper, and MSG.
    5. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.
    6. Fry the wings in the shortening for 9 to 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.
    7. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.

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