need to know how to make some good chicken wings?

Question

im planning on making some chicken wings but i dont know of any good recipes can anyone help

Answer 1

Bronzed Chicken Wings with Young Ginger

Yield: 4 servings

2 lb Chicken wings
1/2 Sliced bamboo shoots
1/4 c Dark corn syrup
2 Green onions,cut in 2"
1/4 c Soy sauce -pieces
1 tbsp Corn oil
1/2 c Chicken broth
2 tsp Minced fresh ginger
1 TBSP Cornstarch
2 TBSP Dry sherry
2 TBSP Water
1/4 lb Very small mushrooms
Cut wing tips off chicken wings. Place in shallow baking dish.

In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings.

Back to top . . .


--------------------------------------------------------------------------------



Buffalo-Style Chicken Wings

Yield: 4 servings

12 Chicken wings (about 2 lbs)
1 c (8 ounces) WISHBONE Sweet
1/2 c All purpose flour N' Spicy French Dressing
2 TBSP Butter or margarine
1 Tsp Thyme leaves
1/4 c Sliced green onions
1 Tsp Oregano
1 medium Clove garlic, finely chopped
1 Tsp Ground cumin
1/2 Tsp Hot pepper sauce **
** What you can do to make it spicier

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce.
Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce.
Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce.
In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels.

Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat. Serve with chunky blue cheese dressing and celery sticks.

Back to top . . .


--------------------------------------------------------------------------------

Buffalo Chicken Wings

Yield: 1 servings

1/2 c Miracle Whip
1/2 Lemon
1/4 c Sour Cream
8 oz Tomato Sauce
1/4 LB Blue Cheese
1/4 c Tabasco Sauce
4 Ribs Celery
1/2 Tsp Salt
1 Small Onion
3 LB Chicken Wings
2 Cloves Garlic Oil For Frying
1 TBSP Oil
Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the

garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375øF. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.

Back to top . . .


--------------------------------------------------------------------------------

Buffalo Chicken Wings with Blue Cheese Dipping Sauce

Yield: 36 servings

10 x Minutes preparation time 35 x Minutes cook time

CHICKEN WINGS

18 Chicken wings (about 3 LB) -disjointed with tips discard
6 TBSP Butter
1/4 c Hot pepper sauce
Vegetable oil; for frying
BLUE CHEESE DIPPING SAUCE

1/4 LB Blue cheese; Roquefort or gorgonzola
1 TBSP Lemon juice
1 TBSP Wine vinegar
1/2 c Mayonnaise
Hot pepper sauce
1/2 c Sour cream
1. Melt butter in a small saucepan. Add hot sauce and remove from heat.

2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels.

3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

Back to top . . .


--------------------------------------------------------------------------------

Chicken Wings in Five Spice

Yield: 24 servings

12 Chicken wings, whole
1/8 c Light soy sauce
1 c Water-chestnut flour
1/8 c Dry sherry or Chinese rice
4 c Peanut oil for deep-frying -wine
Marinade: 1/2 Tsp Five-spice powder
1/2 Tsp Freshly grated ginger
Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe.

Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

Back to top . . .


--------------------------------------------------------------------------------



Chicken Wings Valencia

Yield: 24 servings

4 LB Chicken wings
2 Tsp Worcestershire sauce
1/2 c Orange juice
2 Cloves garlic, minced
1/4 c Olive or cooking oil
1/4 Tsp Salt
1/4 c Catsup
1/8 Tsp Ground red pepper
1/4 c Onion, finely chopped
1/8 Tsp Cloves, ground
Cut off the tips of the wings and discard them. Cut the large wing portions at the joint to form 48 pieces.

Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire sauce, garlic, salt, red pepper and cloves. Place chicken in a large plastic bag. Pour orange juice mixture over chicken. Seal bag and place on a tray or in a bowl. Marinate several hours or overnight.

Drain marinade from wings and discard marinade. Place drained wings, skin side down, in a 15 x 10 x 1-inch baking pan. Bake in a 375 F oven 20 minutes.

Carefully drain off fat. Turn chicken pieces over. Continue baking 25 to 30 minutes longer or until wings are golden brown. Makes 24 appetizer servings.

NOTE: If desired prepare wings as directed above. Cover and chill up to 24 hours. Loosen cover and bake in a 375 F oven 20 minutes or until heated.

Back to top . . .


--------------------------------------------------------------------------------

Chinese Chicken Wing Drumsticks

Yield: 3 servings

CATE VANICEK

10 Chicken wings
1/3 c Cornstarch
1 Tsp Baking powder
1 Egg white, slightly beaten Peanut oil for deep frying
MARINADE

1 Tsp Five-spice powder
1/2 Tsp Sugar
1/2 Tsp MSG (optional)
1 Tsp Rice wine
1 Tsp Salt 1 Tsp Soy sauce
Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick. Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier. Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.)

Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time.)

Back to top . . .


--------------------------------------------------------------------------------



Cinnamon Honey Wings

Yield: 4 servings

2 1/2 LB Chicken Wings *
1/4 c Mild Honey
4 Cloves Garlic, Chopped
1 1/2 Tsp Ground Cinnamon
1/4 c Olive Oil
1 Tsp Thyme
2 TBSP Soy Sauce
1/2 Tsp Ground Ginger
1/4 c Rice Vinegar
1/2 Tsp Dry Mustard
* Chicken wings should have tips removed and be disjointed.

Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and then turn and baste with the marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed.

Back to top . . .


--------------------------------------------------------------------------------

Creole Chicken Wings with Peach Mustard Sauce

Yield: 8 servings

3 LB Chicken Wings
1 Tsp Granulated Sugar
4 Cloves Garlic, Minced
1 Tsp Cayenne Pepper
2 Tsp Dry Mustard
1/2 Tsp Salt
2 Tsp Paprika
1/2 Tsp Black Pepper
1 Tsp Dried Thyme
1/4 c Lemon Juice
PEACH MUSTARD SAUCE

1/2 c Peach Jam
2 Tsp Pimiento, diced
1 TBSP Dijon Mustard
1 Tsp Cider Vinegar
Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.

Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.

Back to top . . .


--------------------------------------------------------------------------------



Garlicky Gilroy Chicken Wings

Yield: 6 servings

2 LB Chicken wings
15 Drops Tabasco pepper sauce
3 Heads fresh garlic;separated into cloves and peeled
1 c Grated parmesan cheese
1 c Italian style bread crumbs
1 c Plus
1 T. olive oil
1 Tsp Black pepper
Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. Source: 1st palace winner in the Great Garlic Recipe Contest.

Back to top . . .


--------------------------------------------------------------------------------

Geri's Honey Curry Chicken Wings

Yield: 8 servings

2 LB Chicken wings
1/4 c Prepared mustard
1/2 c Butter
1 Tsp Salt
1/2 c Honey
1 TBSP Curry (mild or hot)
Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 minutes.

Back to top . . .


--------------------------------------------------------------------------------

Herb Wings

Yield: 4 servings

2 1/2 LB Chicken Wings *
2 Cloves Garlic, Chopped
1/4 c Dry White Wine
4 TBSP Parsley, Minced
1/3 c Olive Oil
1 Tsp Oregano
2 Lemon Rind, Grated
1 Tsp Thyme
2 Lemon Juice
1/4 Tsp Ground Black Pepper
* Chicken wings should have tips removed and be cut in half at the joint.

Mix all ingredients in a plastic bag and knead occasionally for 2 hours. Cook on a grill or under a broiler, cooking for 10 minutes on one side, then turning and basting with marinade. Continue to cook for 10 minutes or until done. Serve immediately or refrigerate until needed.

Back to top . . .


--------------------------------------------------------------------------------



Hogan's Nuclear Chicken Wings

Yield: 2 servings

24 Chicken Wings, Separated
Ground Red Pepper to taste
2 TBSP Vegetable Oil
1 TBSP White Vinegar
1/4 Tsp Garlic Powder
1/4 c Brown Sugar
3 TBSP Habanero Sauce
1 c Bleu Cheese Salad Dressing
3 TBSP Tabasco Sauce
Leaf Lettuce for platter
These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.

Preheat oven to 375øF. þ In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips. Bake wings for 15 to 20 minutes or until browning has occurred. Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect.

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

Back to top . . .


--------------------------------------------------------------------------------



Honey Chicken Wings

Yield: 6 servings

2 LB Chicken wings, disjointed & tips discarded
1/2 c Soy sauce
2 TBSP Vegetable oil
Freshly ground pepper
2 TBSP Ketchup
1 c Honey
1 Garlic clove, crushed
1. Preheat oven to 350ø. Season chicken liberally w/ pepper. Place wings in a large baking dish.

2. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic until well blended. Pour over chicken. Bake for 45 minutes, until chicken is well done & sauce is thick.

Back to top . . .


--------------------------------------------------------------------------------

Horseradish Wings

Yield: 4 servings

2 1/2 LB Chicken Wings *
3 TBSP Olive Oil
1 Lemon Juice Only
1 TBSP Worcestershire Sauce
1/2 c Catsup
5 1/2 Tsp Tabasco Sauce
5 TBSP Prepared Horseradish
1/2 Tsp Ground Black Pepper
* Chicken wings should have tips removed and be cut in half at the joint.

Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under a broiler. Cook for 10 minutes, then turn and baste with marinade. Cook and additional 10 minutes or until done. Serve immediately or refrigerate until needed.

Back to top . . .


--------------------------------------------------------------------------------

Lemon Garlic Pepper Wings

Yield: 4 servings

2 1/2 LB Chicken Wings *
1 TBSP Crushed Black Peppercorns
1/2 c Lemon Juice
2 Tsp Salt
5 Chopped Garlic Cloves
1/2 c Olive Oil
* Chicken Wings should have tips removed and be cut in half at the joint.

Place wings in a plastic bag and add the lemon juice, let stand for 2-3 minutes. Add all other ingredients, squeeze to mix, then let stand for 2 hours. Knead periodically. Remove wings and save marinade. Cook wings on a grill turning and basting with marinade until golden and tender. Serve immediately or refrigerate until needed.

Back to top . . .


--------------------------------------------------------------------------------

Lemony Herbed Chicken Wings

Yield: 6 servings

1/3 c Fresh rosemary
4 LB Chicken wings (about 24 pieces)
4 large Cloves garlic, peeled and minced
1/2 c Freshly squeezed lemon juice -(3 large lemons)
Salt
1/2 c Olive oil
Coarsely ground black pepper
1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape.

2. In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings in one or two non-reactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate.

3. Preheat oven @400.

4. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled.

Back to top . . .


--------------------------------------------------------------------------------

Matt's Honey Curry Chicken Wings

Yield: 4 servings

24 Chicken wings (about 4 lbs)
1/2 Tsp Turmeric, ground
1/2 c Butter
1/4 Tsp Cumin, ground
1/2 c Honey
1/4 Tsp Allspice, ground
1/4 c Prepared mustard
1 Tsp Ginger, ground
1/4 c Orange marmalade
2 large Garlic cloves, pressed
2 TBSP Red wine vinegar
2 TBSP Sesame seeds, toasted
1 Tsp Salt
2 Tsp Cornstarch
1 TBSP Curry powder (Madras)
Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger, garlic & curry powder in Pyrex bowl. Heat mixture in microwave to dissolve ingredients, stirring well. Dissolve cornstarch in vinegar and stir into heated mixture. Dip wings, a few at a time, into the mixture and then place onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on one side, basting occasionally. Turn wings over, sprinkle with sesame seeds and bake for an additional 30 minutes, then serve with rice (I drop a 1/4 tsp. Of turmeric into the rice water before cooking).

Note: For variety I will dredge the wings or thighs in a seasoned flour mixture and then paint the mixture on with a pastry brush before baking. Gives the skin a little more "presence".

Back to top . . .


--------------------------------------------------------------------------------



Oven Baked Sesame Chicken Wings

Yield: 4 servings

1 Tsp Dried oregano
1 c Dry bread crumbs
1/2 Tsp Each, salt, and black pepper
1/2 c Freshly grated parmesan cheese
1/4 Tsp Cayenne pepper
3 LB Chicken wings
1/3 c Sesame seeds
1/2 c Butter, melted
In shallow dish, combine bread crumbs, parmesan cheese, sesame seeds,oregano, salt, pepper and cayenne. Dip wings into butter; roll in bread crumb mixture to coat completely. Arrange, meaty side down, in single layers on well greased foil lined baking sheet. Bake in 375 F oven for 20 minutes, or until golden and no longer pink inside.

Serve with your favorite tomato salsa or sour cream topped with crumbled blue cheese, and finely chopped green onion.

Back to top . . .


--------------------------------------------------------------------------------



Peanut Chicken Wings

Yield: 15 servings

50 Chicken wings
1/4 c Prepared mustard
2 12 oz bottles beer
3/4 Tsp Salt
1 c Molasses
2 1/2 TBSP Chili powder
3/4 c Peanut butter, creamy style
1/4 c Chopped parsley for garnish
1/2 c Lemon juice
1 1/2 Lemons for garnish
1/2 c Worcestershire sauce
Preheat oven to 450. Get rid of the wing tips and cut each wing into two pieces. Combine remaining ingredients except parsley and lemon in a saucepan. Over low heat cook for about 15 minutes until reduced and thickened to the consistency of thick gravy. Place wings in a shallow baking pan and cover with sauce, making sure each is well coated. Bake for 15-20 minutes. Garnish with the green and yellow stuff.

Back to top . . .


--------------------------------------------------------------------------------

Ranch Wings

Yield: 14 servings

1 1/2 LB Chicken wings
2 TBSP Bottled Ranch Dressing
2/3 c Finely crushed round cracker
1/2 Tsp Paprika
1/2 Tsp Salt
Cut off wing tips at joint. Cut each wing in half at joint .In a small bowl,toss chicken and dressing. On waxed paper,combine crushed crackers,paprika and salt;coat chicken with cracker mixture. In a 12 x 8" baking dish ,covered with a paper towel,on high microwave 7 to 9 minutes until chicken juices run clear when tested with a knife;rearrange halfway through cooking. If you desire,serve with additional Ranch dressing.

Back to top . . .


--------------------------------------------------------------------------------

Rosemary Chicken Wings

Yield: 20 servings

2 TBSP Olive oil
1/2 c Lemonade
2 TBSP Butter
1 Tsp Black pepper
2 TBSP Finely chopped shallots
1 Tsp Salt
2 Tsp Dried rosemary
12 Chicken wings
Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre.

Back to top . . .


--------------------------------------------------------------------------------



Sesame Ginger Chicken Wings - Bon Appetit

Yield: 6 servings

2 LB Chicken wings, tips discarded, cut in half at joint
1/4 T Freshly ground pepper
1/8 T Dried red pepper flakes
1 Egg, beaten to blend
1/4 c Soy sauce
1/2 c Dry broad crumbs
1 2-inch-square piece fresh
1/3 c Sesame seeds
ginger, peeled
1/4 c (1/2 stick) butter, melted
2 Garlic cloves
Place chicken wings in large non aluminum bowl. Blend soy sauce, ginger, garlic, freshly ground pepper and pepper flakes in blender or processor until ginger and garlic are minced. Pour over chicken and mix well. Cover and marinate at room temperature 2 hours or in refrigerator overnight, stirring chicken occasionally.

Preheat oven to 400'F. Butter large baking dish. Stir egg into chicken marinade. Combine bread crumbs and sesame seeds in another bowl. Dredge chicken in bread crumb mixture. Place in prepared dish. Drizzle with melted butter. Bake until chicken is brown and crisp, about 45 minutes. Serve hot.

Back to top . . .


--------------------------------------------------------------------------------



Teriyaki Chicken Wings

Yield: 20 servings

10 Chicken Wings
2 TBSP Vegetable Oil
1/2 c Teriyaki Marinade & Sauce
1 Tsp Dry Mustard
1/2 c Dry Sherry
1 Tsp Ground Ginger
1/4 c Honey
1/2 Tsp Garlic Powder
Back to top . . .


--------------------------------------------------------------------------------



Thai BBQ Chicken Appetizers

3 lbs chicken wing drummettes

Marinade:

1/4 cup coarsely chopped garlic
roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop
for a bunch that still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chilies (cayenne or equivalent)
1 tbsp sugar
1/4 tsp salt
3 tbsp Thai fish sauce (Filipino or Vietnamese is OK, too)
Basting liquid:

1/2 cup coconut milk (canned is OK)
Garnish:

cilantro sprigs (left over from making marinade)
dipping sauce (see recipe below).
Preparation:

Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

Answer 2

1

Answer 3

Try this with chicken wings.

HONEY MUSTARD CHICKEN DRUMETTES
Bake: 400 degrees Fahrenheit
Cook: 45 minutes
Makes 24

Ingredients:
1/3 cup vegetable oil
¼ cup honey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup lemon juice
4 cloves garlic, crushed
24 chicken drumettes

Methods:
1. To make the marinade, place the oil, honey, soy sauce, mustard, lemon juice, and garlic in a large, nonmetallic dish and mix together thoroughly.

2. Trim the chicken of excess fat, then place in the dish with the marinade and toss until well coated. Cover and refrigerate for at least 2 hours or preferably overnight, turning 2 to 3 times

3. Preheat the oven to 400 degrees Fahrenheit. Lay the drumettes on a wire rack that has been placed over a baking sheet lined with aluminum foil. Bake, turning and brushing with the marinade 3 to 4 times, for 45 minutes or until golden brown and cooked. Serve immecdiately.

Notes:
Drumettes are the chicken wing with the wing tip removed.

Think ahead:
Cook a day ahead and reheat in an oven at 315 degrees Fahrenheit for 10-12 minutes


Follow this recipe to substitute with other seasonings:

BUSY NIGHT CHICKEN
Serves 4

Ingredients:
4 chicken breasts
1 to 2 teaspoon garlic salt

Methods:
1. If chicken breasts are frozen, defrost in microwave for 10 minutes.

2. Put chicken breasts (skin side up) in a baking dish. Sprinkle both sides with garlic salt.

3. Bake at 400 degrees for 30 minutes or until skin is crisp and chicken is not longer pink.

Answer 4

I own a pub up in Canada, known around town as one of the best places for our chicken wings.

Here's what you do...

Make sure you use nice, roaster sized wings. These are 6 - 8 wings per pound. They get the juiciest when you cook them.

Get them into a container, depending on how many your making, your choice on the container.

Marinate them with chicken base, worchestershire sauce, garlic powder, and a little black pepper. Portions all depend on the amount your making. Basically, a cup of each for every 10 - 15 pounds of wings, but keep a good eye not to overmarinate them.

Get a pair of rubber gloves and stir them around with your hands (thats right, get down and dirty - it's the only way you'll make sure everything is marinated).

Spread them on to an oven pan over waxed paper. If you want to deep fry them, pre-bake them in the oven at low heat (around 250 - 300) for about 25 minutes. Then toss them into the fryer fro another 2-3 minutes at 350 degrees, 2 lbs at a time.

Now, if you've got some nice homeade hot sauce, all the better to toss them in after the fryer. You can also use a good barbecue sauce, honey garlic, cajun, or anything else you can think of, but those are the most popular.

Make sure you have really good beer on hand too...nothing washes them down better!

Answer 5

There are a million ways to make wings. I just experiment. But the tastiest are these. Always deep fry the wings. Use 1 large bottle of Crystal hot sauce mixed with a 5 oz bottle of Tiger sauce. Heat sauce while wings are cooking. Toss wings in sauce and serve hot. Most people like blue cheese, but I actually use sour cream. These are not real hot and are very tasty. Good luck and I hope you try this recipe.

Answer 6

heres one of my own recipes
1c. soysauce
1/4 cup brown sugar
1tsp choped garlic
1/2 tsp ginger
1/4 honney
1/2 tsp seseme oil
1tbs peanut butter
1/4-1/2 tsp cyanne peper
blend well
deep fry wings
place wings in crockpot
pour sauce over wings heat on high about one hour then reduce heat to low or hold till served

its not a tahi peanut sauce but it is delicious and unique

Answer 7

A really simple recipe for buffalo wings:

cut the wings into pieces...you can buy them cut already too
fry or bake them
toss with buffalo sauce: 4T. melted butter with 1 cup of Frank's hot sauce

serve with bleu cheese and celery sticks

Answer 8

its easy 1 cup of flour 1 cup of mayonaise season salt to taste first dip your chicken in the mayo then flour it along with the season salt bake at 350 for 45 degrees make with instant potatoes or real which ever you like with ranch dressing in it. with corn on the cob. suddenly I feel hungry I don't know why.(word of advice never give advice on recipes unless you've already eatin).

Answer 9

i agree franks and butter , but pan fry first , dip in buttermilk and flour then dip in franks and butter and bake, makes really crisp.