I'm looking for some great chicken wing recipes,any style can you help?

Answer 1

Hogan's Nuclear Chicken Wings



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.




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Honey Chicken Wings



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.




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Horseradish Wings



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.




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Lemon Garlic Pepper Wings



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.




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Lemony Herbed Chicken Wings



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


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Matt's Honey Curry Chicken Wings



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".




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Oven Baked Sesame Chicken Wings



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.




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Peanut Chicken Wings



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.


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Ranch Wings



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.




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Rosemary Chicken Wings



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.




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Sesame Ginger Chicken Wings



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.




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Teriyaki Chicken Wings


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



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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

Japanese Chicken Wings

3 lbs chicken wings (cut into 2 part sections)
2-3 beaten eggs
2 cups flour
1 cup butter

*Sauce:
3 tablespoons Soya Sauce
3 tablespoons Water
1 cup White Sugar
1/2 cup White Vinegar
2 tablespoons Cornstarch

*usually doubles recipe depending on amount of chicken... the more sauce the better it is!

Dip in slightly beaten egg then into flour. Fry in butter until brown and slightly crispy. Place in covered roaster and pour sauce over.
Bake @ 350 degrees Farenheit for 1 hour
Spoon sauce over chicken every 15 minutes while cooking.
Serve with rice and veggies.

Answer 3

This is one of our favorite simple recipes.
Deep frying is best. But you can cook at 425 for about an hour, until they are crispy and well done.

1/2 cup franks red hot sauce
1/3 cup butter
heat well and dip wings when they come out.
If you want them hotter, add juice from jalapeno peppers in a jar.
enjoy
If you want recipes you can also go to www.allrecipes.com
all recipes are rated 1 - 5 stars. I have found some great recipes here.

Answer 4

2 sticks butter or margarine
1/3 - 1/2 cup of bar-b-que sauce
1/4 cup Italian dressing
1/4 cup of honey
little bit of brown sugar
1 cup franks hot sauce
4-5 lbs chicken wings

melt butter in sauce pa till melted then add remaining ingredients except for wings heat till small boil and simmer about 10 15 min stirring frequently

if deep frying fry wings for 10 min at 350 degrees
1 lb at a time keep fried wings warm in oven
once all wings are done put them in large pot with cover pour some sauce over them and stirr or shake add more sauce until desired

oven method
preheat ove to 350 degrees bake wings for 1/2 hour then drain fat
pour desired amount of sauce over wings and bake for 1/2 hour stirring occasionally. {i usually cover wings with sauce}

if you are not making a large batch don't cut down sauce ingredients you can refrigerate for later use

Answer 5

Chcken wings, deepfried?
Chinese style.
10 stalks spring onions, Lightly crushed
5 cloves garlic, lightly crushed
2 Tbsp Chinese rice wine
2 Tbsp soy sauce
1 tsp 5 spiced powder
1/2 tsp pepper
2 lbs chicken wings washed and dry with a paper towel
Marinate wings in fridge over night. Dust corn flour over wings and deep fry. Or you could bbq them. Be sure to discard all garlic and spring onions.

Answer 6

Try the Chinese style chicken wings with Chinese shrimp sauce which you can buy from Chinese supermarket.
Just use one to two tablespoon shrimp sauce for about one pound chicken wings.
Grill a few minutes on both sides.
You will love it...trust me.

Answer 7

the franks hot sauce one is the best, but fry the wings in oil for a while so all the fat is gone, like 20 minutes or so.

Answer 8

Soak 'em in salt water overnight.
Next day rinse, & season w/ a mix of Cavendar's Greek Seasoning & Tony Chachere's Seasoning.

Dip in flour slightly seasoned w/ the above seasoning.

Fry in hot oil.

Man, sooooooo good.

Answer 9

Buy a Bottle of Franks RedHot & use the recipe on the back of the bottle.

Answer 10

you can make any chicken wing styles if you look at this page-

http://www.recipegoldmine.com/wings/wings.html

Answer 11

franks red hot sauce and butter, the recipe is on the bottle