Chicken Wing Variations

[lucky]

Deviled Chicken Wings

3 pounds chicken wings (12 to14 wings)
6 slices firm white sandwich bread
2 teaspoons mustard seeds
1/2 cup Dijon mustard
2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
1 teaspoon kosher salt
1/4 teaspoon cayenne
3 ounces freshly grated Parmesan (about 3/4 cup)

Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 11/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
Preheat oven to 450 degrees and oil rack of a broiler pan.
In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread crumbs and Parmesan. Press wings, thick–skin sides down, into bread — crumb mixture to coat and arrange, crumb sides up, on rack.
Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.

[lucky]

CHICKEN WINGS GUMBO STYLE
Serves 6

1-1/2 pounds Chicken wings
1 teaspoon Thyme
3 Bacon slices — chopped
1/2 teaspoon Allspice — ground
2/3 cup Green bell pepper — chopped
1/8 teaspoon Cayenne pepper
2/3 cup Celery — chopped
1/8 teaspoon Black pepper
1 pound Ground beef
2/3 cup Lima beans
1 can Tomatoes — broken up(28oz)
2/3 cup Corn kernels
3/4 cup Chicken broth
Steamed rice
3/4 teaspoon Salt
1. Remove and discard wing tips; reserve remaining wings.
2. In large skillet, cook bacon until browned; remove with slotted spoon
and reserve.
3. Add chicken wings; brown on all sides and remove with slotted spoon.
4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.
5. Add beef; cook, stirring to crumble, until browned.
6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne
and black peppers and chicken.
7. Simmer, covered, until chicken is almost tender, about 15 minutes.
8. Add lima beans and corn; simmer, covered, until chicken and vegetables
are tender, about 5 minutes.
9. Sprinkle with bacon and serve over steamed rice.

[lucky]

Chili Chicken Wings

Frequent basting makes the wings !

Makes 60 pieces.

For the sauce:
1 1/2 cups rice or cider vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeno or
serrano
chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water 30 chicken
wings
(tips removed), rinsed and patted dry
2 tablespoons chopped cilantro, for garnish

Prepare the sauce: Combine all the sauce ingredients in a small, heavy
saucepan. Bring to a boil over medium-high heat, reduce to medium-low and
simmer, stirring constantly to blend the flavors, about 5 minutes. Remove
from the heat and cool to room temperature. Puree in a food processor
until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator
for up to 2 weeks.

Preheat the oven to 350 F. Using a sharp knife, separate the chicken wings
at the joint. Set aside. Place the chicken wings in a large bowl and toss
well with 1 1/2 cups of the sauce. Lay the chicken wings in a single
layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50
minutes, basting once or twice with additional sauce. Place the wings on
a platter, sprinkle with cilantro and serve.

[lucky]

BONES

4 lbs. chicken wings
1/2 c. soy sauce
1 clove garlic
1 tsp. ground ginger
2 tbsp. brown sugar
2 tbsp. vegetable oil
2 tbsp. lemon juice
1/2 tsp. pepper
1 tbsp. minced onion

In a large bowl combine all ingredients except chicken. Bend the wings open. Stir wings into mixture. Cover and refrigerate for 2 hours. Remove wings from marinade and grill on medium, turning often for 20 to 30 minutes.

[lucky]

THAI-STYLE BROILED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE

2 pounds chicken wings (about 10)
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon dried hot red pepper flakes
1/3 cup light corn syrup
1/2 cup distilled white vinegar

Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

Serves 2-3

[lucky]

“Born Country” Buffalo Wings
Ingredients

1/2 cup melted butter or margarine
6 tbsp. hot pepper sauce
1/4 tsp. cayenne pepper
4 tbsp. soy sauce
1 cup brown sugar
6 cloves garlic, minced
Directions

mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy
sauce, brown sugar and garlic. Brush wings with the sauce. Bake for
40 – 45 minutes or until cooked through, basting frequently. Just
before serving, pour remaining sauce over wings, broil for 1 minute to
crisp the skin.
Makes 24 chicken wings.

[lucky]

Bali Wings
msn appetizers

1 c. soy sauce
1 c. pineapple juice
1/2 c. white vinegar
3 T. honey
2 T. sesame oil
1 c. chopped green onions
2 T. chopped garlic
2 T. chopped gingeroot
20 chicken wings

Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.
Drain the chicken, reserving the marinade. Arrange them on 2 baking sheets and roast them at 400 for 1 hour, baste with the reserved marinade every 20 minutes. Pour the remaining marinade in a small saucepot and bring to a boil cooking for 15 minutes or until thickened and reduced. Serve as a dipping sauce.

Serves 10…recipe can be doubled.

[imported_cheftom]

Fajita Chicken Wings

12 Chicken wings

Marinade:
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro, chopped
1 clove Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Crushed red pepper flakes

Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients and seal the bag. Turn bag over to coat the wings. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings but save the marinade. Place chicken on a broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.

Get more recipes on my blog: http://www.cheftomcooks.com

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