Chicken Wings

CONTINENTAL CHICKEN WINGS

INGREDIENTS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

METHOD

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine

soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.

Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger

wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5

minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return

marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade

over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12

pieces.

 

 CHICKEN WINGS WITH APRICOT

INGREDIENTS

1 pkg.  onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

METHOD

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup

mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each

piece and serve.

 

BAKED CHICKEN WINGS

INGREDIENTS

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

METHOD

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic

powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings

on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.

Serves 9-12.

 

HOT-N-SPICY CHICKEN WINGS

INGREDIENTS

5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

METHOD

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and

melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and

heat thoroughly.

 

SPICY CHICKEN WINGS

INGREDIENTS

1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings

METHOD

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken

wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine

and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven

for 1 hour. Serve warm.

 

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

INGREDIENTS

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

METHOD

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax

paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce

mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings

on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.

Use 13″x9″ baking dish. Yield: 24 appetizers.

 

TERIYAKI CHICKEN WINGS

INGREDIENTS

1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

METHOD

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery

seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing

tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and

place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from

heating element. Brush occasionally with marinade.

 

HOT CHICKEN WINGS

 

Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)

METHOD

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and

then serve.

 

MARINATED CHICKEN WINGS

INGREDIENTS

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

METHOD

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350

degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in marinade. Bake after defrosting.

 

MARINATED CHICKEN WINGS

INGREDIENTS

1/2 c. soy sauce

1/2 c. honey

1 tsp. garlic powder

1 tsp. chili powder

2 lb. chicken wings with drum end cut at joint from wing, discard tips

METHOD

Mix ingredients together and marinate cut-up wings overnight. Place wing parts in

shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325

degrees, turning on the 1/2 hour.

 

SWEET AND SOUR CHICKEN WINGS

INGREDIENTS

2 1/2 lb. chicken wings with tips removed

1/3 c. Crisco

1/3 c. vinegar

1/2 c. firmly packed dark brown sugar

1 (12 oz.) can unsweetened pineapple juice

3/4 c. catsup

1 tbsp. soy sauce

1 tsp. prepared mustard

1/8 tsp. salt (optional)

METHOD

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.

Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and

salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15

minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4

servings.

 

CHICKEN WINGS IN SOY SAUCE

INGREDIENTS

24 chicken wings

1 c. soy sauce

3/4 c. chopped green onions with tops

1/3 c. sugar

4 tsp. salad oil

1 clove garlic, crushed

1 1/2 tsp. ground ginger

METHOD

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic

and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the

marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350degree

oven for 15 minutes and turn over, baste again and cook 15 more minutes.

This may be made the day before and reserved in refrigerator, covered. Be sure to

save some marinade to baste again when reheating in oven.

 

BUFFALO-STYLE CHICKEN WINGS

INGREDIENTS

2 1/2 lb. (12-15) chicken wings

1/4 c. Durkee red hot sauce

1 stick (1/2 c.) melted butter or margarine

Celery sticks

Blue cheese dip

METHOD

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing

pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway

through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes

and then dipped into the hot sauce until coated completely. Serve with celery and blue

cheese dip.

 

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