Recipe: Chicken Wings - 11 Variations

Chicken Wings - 11 Variations
rec.food.cooking/Chefkat

TERIYAKI WINGS: Cut wings in two at joint, discarding tips (or use for stock). Season with garlic salt and pepper. Place in baking pan w/melted butter and bake at 400F for 30-40 minutes or till golden brown. Pour on Teriyaki sauce, toss to coat and bake 20 minutes more, turning frequently. Serve w/blue cheese dressing on the side.

HOT WINGS: shake to coat 2 1/2 lbs. or approx. 40 wing pieces in mixture of 1 c. flour seasoned w/Lowry's, pepper, garlic powder, paprika and powdered beef stock (or seasonings to your liking). Deep fry at 375-380F till done, 8-10 min. (My large deep fryer does 20 pieces nicely at a time) Drain and dip in bowl of hot wing sauce thickened w/honey. (13 oz. jar was plenty for 2 1/2 lbs. / plus enough to simmer 1 lb. pkg. little smokies to serve w/toothpicks.) Serve and enjoy! Serve wings with celery and Blue Cheese Dressing: Combine well 2/3 c. mayonnaise, 1/3 c. sour cream, 1/3 c. crumbled blue cheese. Yield: 1 1/3 cups.

BAKED BUFFALO WINGS: Bake wings at 425F about 40-45 min. depending on size; crispy outside and moist inside.

CHICKEN WINGS: 4 lbs. wing pieces/tips removed, 1 heaping Tbsp. honey, 2 dashes white wine Worcestershire, 2 Tbsp. Dijon mustard, 18 oz. bottle BBQ sauce, 3 dashes Tabasco. Marinate chicken pieces in combined ingredients. Place in Pyrex baking dish and bake 40 min. at 375F. For crispy wings, broil 5-10 min. till crispy and brown. Serves 10.

HOT BUFFALO WINGS/Cooking Live: vegetable shortening or oil for deep frying,
3 lbs. chicken wings, wing tips cut off (reserve for another use) and halved at the joint, 3 Tbsp. butter, 4 Tbsp. Louisiana Hot Sauce, or to taste, 1 Tbsp. cider vinegar, Blue Cheese Dressing (recipe follows) and celery sticks. In deep fryer, wok or deep heavy skillet heat 2" shortening to 380F. Pat wings dry and season. Fry in small batches 5-8 minutes or till golden and crisp; drain. Reheat to 380F before adding each new batch. In large skillet melt butter with Louisiana Hot Sauce and vinegar over low heat. Add wings tossing to coat. Serve warm or at room temp. with blue cheese dressing and celery sticks. Yield: 8 hors d'oeuvre servings.

BLUE CHEESE DRESSING: 2/3 c. mayonnaise, 1/3 c. sour cream, 1/3 c. crumbled blue cheese. Combine well. Yield: Approximately 1 1/3 cups.

ORIENTAL CHICKEN WINGS/Very Good: 1 c. water, 1 c. soy sauce, 1/4 c. sugar, 1/4 c. pineapple juice, 1/4 c. salad oil, 1 tsp. garlic, 1 tsp. ginger, 20-25 (4-5 lbs.) chicken wings. Mix and pour over wings. Marinate overnight. Bake 350F 1 hour.

HIDDEN VALLEY RANCH BUFFALO WINGS: 24 chicken wings/drummettes, 1/4 c.(less if desired) Tabasco/hot sauce, 1/3 c. melted butter, 3 Tbsp. vinegar, 1 pkg. Hidden Valley dry dressing mix, 1/2 tsp. paprika. Dredge wings in dressing mix; dip in mixture of melted oleo, Tabasco and vinegar. Place on baking pan and sprinkle with paprika. Bake 400F for 25 min. Turn, sprinkle w/paprika and bake at 450F 20-25 min. or till brown. Serve with bottled Ranch or a Blue Cheese dressing and celery sticks.

BUFFALO WINGS: Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce and bake for another 10 mins. May serve w/blue cheese dressing and celery.

WINGS: Melt 1/4 c. butter, add hot sauce and mix well. Add wings and marinate at least 2 hours but not more than 24 hours. Bake at 350 degrees for 1-1 1/2 hours. Baste occasionally.

WINGS: Combine 1/4 c. oil/butter and hot sauce in large jelly-roll pan. Set in preheated 375F oven for 5 minutes. Remove pan from the oven and place chicken wings in single layer; turn to coat using tongs. Bake 1 hour, or until chicken wings are tender, turning once or twice.

RASPBERRY CHICKEN WINGS: 1 1/2 c. seedless raspberry jam, 1/3 c. balsamic vinegar, 3 Tbsp. soy sauce, 1 1/2 tsp. crushed red pepper, 1 pkg. (5 lbs.) frozen and thawed chicken wings. Preheat oven to 400F. Line baking sheet with aluminum foil. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In large bowl, toss chicken wings with half of jam mixture. Place on baking sheet and bake 50 min. Brush wings with remaining jam mixture and bake 8-10 min. or till no longer pink inside and outside is glazed. Serve immediately; serves 4-6