Recipe: Chicken Wings (7 recipes+)

CHICKEN WING RECIPES
Super Bowl Party Recipe Swap

Garlicky Gilroy Chicken Wings
South Carolina Mustard Marinated Chicken Wings
Honey Ancho Marinade for Chicken Wings
Buffalo Chicken Wings with Blue Cheese Dressing
Hawaiian Chicken Wings
James' World's Hottest Wings!
Suicide Wings

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GARLICKY GILROY CHICKEN WINGS
Makes 6 servings

2 pounds Chicken wings
3 heads fresh garlic -- separated, peeled
1 cup olive oil
1 tablespoon olive oil (additional)
15 drops Tabasco sauce
1 cup Grated parmesan cheese
1 cup Italian style bread crumbs
1 teaspoon Black pepper

Preheat oven to 375 degrees F.

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 Tbsp. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture.

Bake 45 to 60 minutes.

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SOUTH CAROLINA MUSTARD MARINATED CHICKEN WINGS
Bill,DC (12:57:57 am) :
Makes 20 servings

1 pint cider vinegar
1/2 cup Dijon mustard
1/4 cup maple syrup
2 2/3 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 1/3 cups oil
1/2 cup chopped fresh thyme
1/4 cup minced shallot

Combine the vinegar, mustard, maple syrup, Worcestershire, and Tabasco in a bowl. Whisk in the oil a little at a time. Add the shallots and thyme. Marinate wings in refrigerator for minimum 6 hours. Preferably overnight.

Arrange the wings in a single layer on a sheet pan sprayed with vegetable spray.

Bake in a 400 degree F oven until meat is no longer pink in the center.

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HONEY ANCHO MARINADE FOR CHICKEN WINGS
Bill,DC (1:00:30 pm) :
Makes 20 servings

16 each Ancho chili peppers
1 pint orange juice
3/4 cup orange zest
1 cup lime juice
1 1/3 cups honey
1 1/3 cups peanut oil
1 cup diced white onions
1 1/3 tablespoons minced garlic
1 1/3 cups chopped fresh cilantro

To prepare the ancho chilies, tear them into large pieces. Heat a dry skillet to medium heat and press the anchos with the back of the spoon and heat until they plump up and soften; do not let them crisp or burn. Place the anchos in a bowl and pour in enough boiling water to cover. Cover with a small plate to keep them submerged and let soak for 20-30 minutes.

To make the marinade, drain the chilies (discard the fluid) and combine with the orange juice, zest, lime juice, and honey in a food processor or blender; puree until smooth. With the motor running, drizzle in the oil a little at a time. Add the onions, garlic and cilantro. Marinate wings for at least 6 hours in the refrigerator, preferably over night.

In a preheated 400 degree oven.

Arrange the wings in a single layer on a sheet pan sprayed with vegetable spray.

Bake until the meat is no longer pink inside the center.

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BUFFALO CHICKEN WINGS
Makes 8 servings

FOR THE SEASONING MIX (Makes 2 tbsp plus 1 3/4 tsp):
2 tsp salt
2 tsp paprika (mild, or Hungarian hot paprika)
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3/4 tsp white pepper
FOR THE WINGS:
10 tbsp (1 1/4 sticks) unsalted butter, in all
1 tbsp plus 1 tsp Tabasco sauce, in all
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
FOR SERVING:
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered).

Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired.

BLUE CHEESE DRESSING

2 eggs (pasteurized or Egg Beaters)
1/4 cup chopped onions
1/4 cup chopped celery
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1/2 tsp minced fresh garlic
1/2 tsp salt
1/2 tsp white pepper
1/8 tsp cayenne pepper
1 tsp Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use.

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HAWAIIAN CHICKEN WINGS
Makes about 4 servings

1/4 cup butter or margarine
1/2 cup tomato ketchup
1 clove garlic, minced
3 lbs chicken wings, tips removed
1 cup fine dry bread crumbs
FOR THE SAUCE:
1 (14 oz can) pineapple chunks
water (as needed)
2 Tbsp brown sugar
1 Tbsp minced fresh ginger (I use a teaspoon of dry)
1 Tbsp Worcestershire sauce
Dash Hot pepper sauce (Tabasco)

Melt butter in shallow baking pan in 400 degree F oven.

Stir together ketchup and garlic; brush over wings, then roll wings in bread crumbs to coat evenly. Place in pan, turning to coat lightly with butter and bake for 30 minutes.

Meanwhile, drain pineapple, reserving juice in 2-cup measure; add water to make 3/4 cup liquid. Stir in brown sugar, ginger, Worcestershire sauce and hot pepper sauce.

After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pineapple for last 5 minutes. Care should be taken to ensure wings are lightly browned.

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SALSA AND CREAM CHEESE DIP
Ursula (10:57:49 pm) :

2 pkg. (8 oz. each) cream cheese, softened
1 medium-size jar thick and chunky salsa (Pace works best)

Mix softened cream cheese well with the salsa. Serve with Tostitos.

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JAMES' WORLD'S HOTTEST WINGS!

Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer.

2 Lbs Chicken Wings cut up Buffalo style
6 whole soranno chili peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups white wine
1 bottle Tabasco Sauce
1/2 bottle Worcestershire sauce
10 Tbsp Cayenne pepper
10 Tbsp Durkee red-hot sauce
1 Tbsp salt
3 Tbsp pepper
1/2 cup vinegar
1 Fire Extinguisher (Optional....)

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days.

After 5 days, carefully remove the wings and broil them until cooked. Usually approx. 15 minutes (+/- 5 minutes). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes.

Serve with soda water for maximum heat effect but keep plenty of ice water handy.

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SUICIDE WINGS
From: Richard, FL (03:07:18 am) :
Source: Tammy Cavadias

5 lb. Bag Wingettes
Worcestershire Sauce
4-5 tall bottles Tabasco Sauce
Cayenne Pepper
1 stick butter (not margarine)
Blue Cheese Dressing (for serving)

Preheat oven to 350 degrees F.

Place wingettes, in long baking pan. Cut-up butter, sprinkling around wingettes. Pour Tabasco sauce and Worcestershire sauce over the wingettes. Sprinkle cayenne pepper on top.

Bake for 1 1/2 hours, until done turning wingettes every 20 minutes.

Serve with blue cheese dressing.

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