Home Forums Forum Recipes Poultry Recipes Chicken Wing Variations

Viewing 15 posts - 16 through 30 (of 38 total)
  • Author
  • #27492

    Caramelized Baked Chicken Wings

    Serves 6

    3 pounds chicken wings
    2 tablespoons olive oil
    1/2 cup soy sauce
    2 tablespoons ketchup
    1 cup honey
    1 clove garlic, minced
    1 pinch salt
    1 pinch ground black pepper

    1. Preheat oven to 375 degrees F (190 degrees C).

    2. Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce,
    ketchup, honey, garlic, salt and pepper, and pour over the chicken.

    3. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is



    3 lbs chicken wings, separated
    1/2 cup butter
    3 cloves garlic crushed and chopped
    2 (12 oz.) bottles Louisiana Hot Sauce
    1 (2 lb., 13 oz.) bottle KC Masterpiece bbq sauce
    2 c. Heinz Ketchup
    1 tsp. ground cumin
    3-4 seeded habanero peppers (or to taste)

    Melt butter, add garlic and just barely cook. Add hot sauce and cumin. Cook until
    mixture is blended and maybe a little thickened. Take 1 cup of sauce, and
    place in food processor with Habaneros. Process until the sauce thickens.
    Pour contents of food processor back with rest of sauce and stir well.
    Deep fry wings until crispy Mix sauce with wings in large bowl, serve with
    Bleu Cheese dressing, celery sticks and fresh bread.


    Drunken Chicken Wings

    4 pounds chicken wings
    3 cloves garlic finely minced
    1 large onion, finely minced
    3 tablespoons soy sauce
    3 teaspoons Worcestershire sauce
    1/4 cup olive oil
    3 tablespoons honey
    2 teaspoons hot sauce
    1/2 cup dark rum

    Mix all marinade ingredients together. Place wings into several
    extra large plastic zipper bags. Pour marinade over wings. Marinate for
    at least 4 hours or overnight. Grill wings over a medium hot grill until
    completely cooked and dark brown. Baste occasionally during cooking.


    Empress Chicken Wings

    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.


    3 lb. chicken wings
    1/4 cups olive oil
    40 cloves garlic or 2 jars chopped garlic
    1/4 tsp salt
    1/4 tsp pepper
    1/4 tsp rosemary
    1/4 tsp thyme
    1/4 tsp oregano
    1 loaf crusty Italian bread

    Place wings in single layer in bottom of Dutch oven. Combine remaining ingredients and pour over wings. Cover and bake at least 11 hour. Serve with bread dunk in oil-garlic mixture.


    Gingered Chicken Wings

    8 chicken wings
    4 tablespoons soy sauce
    1 tablespoon honey
    2 tablespoons lemon juice
    2 tablespoons grated fresh ginger
    2 tablespoons tomato ketchup
    1 tablespoon oil
    1. Cut wings apart at joint.
    2. Mix the remaining ingredients together and marinate the chicken in this
    mixture, covered in the fridge, for 6-8 hours or overnight.
    3. Grill for about 15 minutes or until cooked through, brushing frequently
    with marinade and turning twice.


    Grilled Hot Wings

    Note: Grill Direct
    24 chicken wings
    1 cup pineapple juice
    2 tablespoons balsamic vinegar
    2 tablespoons brown sugar
    4 cloves garlic, minced
    1 Habanero chili diced
    1/2 teaspoon ground allspice
    Salt and pepper to taste

    Preheat grill. Combine all ingredients (except wings) in a small
    saucepan and let boil for 2 minutes. Remove from heat, pour into a large
    bowl and let cool. Add chicken wings to the marinade and marinate in the
    refrigerator for 2 hours or more. Grill over medium heat for 10 to 15
    minutes or until cooked through. Serve with celery and carrot sticks.


    Sesame Almond Chicken Wings
    Yield: 6 servings

    1 Tbsp light soy sauce
    1 Tbsp Chinese rice wine or dry sherry
    1/2 tsp ginger, freshly grated
    2 egg whites, beaten

    2 Tbsp ground almonds
    2 Tbsp rice flour
    2 Tbsp cornstarch
    1/2 Tbsp wheat flour
    2 Tbsp sesame seeds
    4 cup peanut oil for deep-frying

    Cut each of the wings into 3 logical pieces, setting the wing tips
    aside for soup stock. Prepare the marinade and soak the wing pieces
    in this for 15 minutes. In the meantime, blend the coating mixture
    and heat the oil. Drain the marinade from the wings and dip each
    in the egg whites. Then dredge in the coating mixture. Deep fry at
    360 degrees until each piece is golden brown, about 5 minutes.
    Serve hot with dipping sauce.


    3 pounds Chicken wings — tips removed
    at joints into 2 pcs
    1/3 cup Soy sauce
    1/3 cup Orange juice
    2/3 cup Dry red wine
    2 tablespoons Dry red wine — (additional)
    3 Cloves garlic — mashed
    2 tablespoons Ginger root — chopped
    6 tablespoons Red currant jelly
    2 tablespoons Orange zest — grated
    1 tablespoon Orange zest — thin julienne
    For garnish
    1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange
    juice, red wine, garlic and ginerrroot together and pour over the wings.
    Cover pan with plastic wrap and refrigerate overnight, turning several
    times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking
    cooking spray and place rack in baking pan. 3. Drain chicken and arrange
    on once. Remove from oven, but do not turn off the oven.
    4. Combine jelly, 2 T Stir until jelly is melted.
    Brush wings generously with the glaze and return to oven for 10 minutes.
    Turn and brush again with glaze.
    Bake another 10 minutes, or until a rich dark brown and shiny. Remove and
    cool minutes. Can be baked up to a day ahead and reheated. 5. Arrange in


    1/4 cup Lime juice
    1/4 cup Oil
    1/2 teaspoon Crushed red pepper
    10 Chicken wings — about 2 lb
    2 tablespoons Margarine or butter
    1/2 cup Blue or yellow cornmeal
    2 tablespoons Flour
    1/2 teaspoon Salt
    1/2 teaspoon Ground cumin
    1/8 teaspoon Pepper
    Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut eac
    chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard
    excess skin.
    Place wings in oil mixture and stir to coat. Cover and refrig 3 hours,
    stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake
    remaining ingredients in plastic bag or mix in bowl. Shake wings in
    cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes.
    Turn. Bake until golden brown, 20 to 25 minutes longer.


    Uncle Lucifer’s Wings

    3 pounds chicken wings
    1 1/2 cups hot Sauce
    1 1/2 tablespoons Cajun spice
    1/2 tablespoons cayenne pepper
    3/4 tablespoon garlic powder
    Oil, for frying
    Buffalo Sauce, recipe follows

    Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and
    cover wings. Cover and let sit in the refrigerator for 24 hours. Fry wings
    in hot oil until crispy. Serve with dipping sauce.

    Buffalo sauce:
    8 tablespoons softened butter
    8 tablespoons hot sauce
    Combine butter and hot sauce. Whisk until blended.


    Tex-Mex Wings

    5 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
    1 cup ketchup
    1 cup apple cider vinegar
    1 cup honey
    1 cup packed light brown sugar
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon onion powder
    1 teaspoon freshly ground black pepper
    2 teaspoons hot red pepper sauce
    2 teaspoons mesquite-flavored liquid smoke
    Wash wings and pat dry.
    Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce).
    Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes.


    Cat’s Relatively Dry Wings

    2 tbsp Louisiana Hot Sauce
    1 tbsp Worstershire Sauce
    1 tsp chili powder
    1 tsp red pepper
    1 tsp black pepper
    1 clove garlic, minced
    1 dozen buffalo wings
    Combine the first six ingredients in a saucepan. Start simmering the mixture only when wings are
    almost done. The amount of sauce should seem VERY small compared to the wings, so as to not
    make the wings “soupy”.
    Fry or bake the wings according to package directions. When they are done, and the sauce has
    been simmered, pour the sauce into a sealable container. Add the wings. Seal the container and
    shake it vigorously until all wings are coated. Serve immediately with celery sticks and bleu


    Blue Cornmeal Chicken Wings
    1/2 cup Lime Juice
    1/2 cup Vegetable Oil
    1/2 cup Crushed Red Pepper Flakes, Or To Taste
    About 2 Lbs Chicken Wings
    2 tablespoons Butter Or Margarine
    1/2 cup Blue (Or Yellow) Cornmeal
    2 tablespoons Unbleached All Purpose Flour
    1/2 teaspoon Salt
    1/2 teaspoon Ground Cumin
    1/8 teaspoon Pepper

    Combine lime juice, oil and red pepper flakes in a large glass bowl.
    Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectangular pan, 13x9x2″, in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more.


    12 Chicken wings — about 2 lb
    2 tablespoons Margarine or butter — melted
    2 tablespoons Bottled hot pepper sauce (Frank’s or Durkee)
    1 teaspoon Paprika
    Blue cheese dip
    Celery sticks
    Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow, nonmetal or butter, pepper sauce, and paprika. Pour over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce. Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink.
    Serve with Blue Cheese Dip

Viewing 15 posts - 16 through 30 (of 38 total)
  • You must be logged in to reply to this topic.