17 Excellent Chicken Wings Recipes

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
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.

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
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.

Chicken - Wings - Recipes - p1 - Recipezaar via kwout

36 chicken wings 1 (5 oz.) bottle soy sauce 1 tsp. Dijon mustard 4 tbsp. brown sugar 1/2 tsp. garlic powder 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.

Chicken Wing Recipes: Hot Wings, BBQ Wings, Buffalo Wings, Spicy Wings, Teriyaki Wings and Cajun Wings [Paperback]

Chicken Wing Recipes is a unique and special book that includes Barbeque Chicken Wings, Buffalo Wings, Teriyaki Wings, Japanese Chicken Wings, Mexican Wings, Ranch Chicken Wings, Sesame Chicken Wings, Cajun Chicken Wings, Thai Wings, Sweet and Sour Wings and even Bleu Cheese Sauce recipes.

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
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.

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

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
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.

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
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.

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
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.

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
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.

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)
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.

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
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.

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
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 350-
degree 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.

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
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.

Yield: 1 Servings
1 c all-purpose flour
2 t salt
1/2 t black pepper
1/4 t cayenne pepper
1/4 t paprika
1 egg
1 c milk
2 chicken breast fillets
4 c vegetable oil,up to 6
1/4 c Crystal (or Frank's
-Louisiana)
- hot sa
1 T margarine
**On the side**
bleu cheese dressing,(for
-dipping)
celery sticks
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in
a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into
the breading blend; then repeat the process so that each piece of chicken is
double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and
chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry
for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl.
Microwave sauce for 20-30 seconds or just until the margarine is melted, then
stir to combine. You can also use a small saucepan for this step. Just combine
the hot sauce and margarine in the saucepan over low heat and stir until
margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a
couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a
lid. Pour the sauce over the chicken in the container, cover, and then shake
gently until each piece of chicken is coated with sauce. Pour the chicken onto a
plate and serve the dish with bleu cheese dressing and sliced celery on the side.
Serves 2- 4 as an appetizer.

Kfc Honey Bbq Wings
**Sauce**
1 1/4 c ketchup
1/3 c white vinegar
1/4 c molasses
1/4 c honey
1 t liquid smoke flavoring
1/2 t salt
1/4 t onion powder
1/4 t chili powder
**other**
6 c vegetable oil,up to 8
20 chicken wing pieces
1 egg,beaten
1 c milk
2 c all-purpose flour
2 1/2 t salt
3/4 t pepper
3/4 t MSG
1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well-combined and bring to a boil. Then
reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350
degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk and
egg mixture, and back into the flour. Arrange wings on a plate until each one is
breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you
have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper
towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light
coating of sauce. Serve immediately.
Makes 2-4 servings (20 wings).

8 c cabbage -- very fine chop
1 3/8 c milk
1/4 c carrot --,Shredded
1/2 c mayonnaise
1/3 c granulated sugar
1/4 c buttermilk
1/2 t salt
1 1/2 T white vinegar
1/8 t pepper
2 1/2 T lemon juice
Chop cabbage and carrot. Mix sugar, salt, pepper, milk, lemon juice,
and beat until smooth. Add the cabbage and carrots. Mix well Cover and
refrigerate for at least 2 hrs. before serving.
.

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cc licensed ( BY SD ) flickr photo shared by Charles Haynes

101 Fingerlickin Chicken Wing Recipes (Dodo Publishing) [Kindle Edition]