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W I N G S ! ! !



Click on the Wings of your choice below

African Chicken

BBQ Chicken Wings

Blue Chicken Wings

Can't Get Enough Chicken Wings
Cacciatore Wings

Chinese Chicken Wings

Classic Buffalo Wings

EZ Teriyaki Chicken Wings

Fajita Chicken Wings

Glazed Chicken Wings



African Chicken Wings



4 lbs chicken wings 4 garlic cloves 2 shallots 1 1/2 tsp salt 1 tbls chinese 5 spice 2 tsp paprika 1 tsp dried rosemary, crumbled 1/2 tsp cayenne, or to taste 2 tbls vegetable oil 1/3 cup natural style peanut butter 1/4 cup canned cream of coconut, well stirred 2 garlic cloves, chopped 1/4 cup water 1/4 cup red bell pepper, chopped 1/8 tspn dried hot red pepper flakes, or to taste 1 teaspoon soy sauce Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and place them on preheated grill for 25 to 30 minutes or until they are golden. In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste. Transfer the sauce to a serving bowl for dipping.


BBQ Chicken Wings



4 lbs chicken wings 1 stick butter 1 cup brown sugar 1/2 tbls sauce 1/2 cup dry red wine 12 tsp dry mustard 2 large garlic cloves, crushed 1/4 cup fresh lemon juice fresh ground pepper to tast Place chicken wings in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.


Blue Chicken Wings



1/4 cup lime juice 1/4 cup vegetable oil 1/2 cup crushed red pepper flakes or to taste 2 lbs chicken wings 2 tbls butter or margarine 1/2 cup blue or yellow cornmeal 2 tbls unbleached all purpose flour 1/2 tsp salt 1/2 tsp ground cumin 1/8 tsp pepper Mix lime juice, oil and red pepper flakes in a large glass bowl. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectanglar pan in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer.


Can't Get Enough Chicken Wings



2lbs chicken wings 1/2 cup margarine or butter, melted 1 envelope lipton recipe secrets savory herb with garlic recipe soup mix 1 tsp cayenne pepper sauce, opt'l to taste Deep fry, bake or broil wings until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add chicken wings; toss until coated.


Cacciatore Wings



3-4 lbs chicken wings 1 14 ounce can spaghetti sauce 2 large garlic cloves, finely minced 1 tbls olive oil 1/2 tsp basil 1/2 tsp oregano 1 tbls fresh parsley, finely minced 1/4 cup red wine Preheat oven to 400 degrees F. In a large bowl, stir together spaghetti sauce, garlic, olive oil,basil oregano, parsley and wine. Toss chickens in sauce and coat well. Place wings onto a shallow baking sheet and baste immediately with 2/3's of the remaining sauce. Bake until done, basting often with remaining sauce in bowl until wings are done, about 40-50 minutes.


Chinese Chicken Wings



3-4 lbs chicken wings 2 cups soy sauce 2 teaspoons mustard (asian, not yellow or golden) 2 tsp freshly grated ginger 1/2 cup sugar 2 tsp finely chopped garlic Combine soy,mustard, ginger, sugar and garlic, stir well Pour over chicken wings, cover and refrigerate over night. Grill over medium heat for 25 minutes, until done.


Classic Buffalo Wings
3 pounds chicken wings vegetable oil, for frying 1/4 cup butter or margarine 1/4-1/3 cup hot sauce (to taste) Heat oil very hot, about 385 F, in a deep 6 quart Dutch oven or fryer. Fry wings, several at a time, until they are crisp and golden brown, about ten minutes a batch. Drain wings well. Melt butter or margarine in a small saucepan and stir in hot sauce (more butter for milder wings; more hot sauce for hotter ones). Place chicken wings in a large container with a cover. Pour sauce over wings, mix well. Serve warm with celery sticks and Blue Cheese Dressing.


EZ Teriyaki Chicken Wings



2 lbs chicken wings 1/4 cup catsup 1/4 tsp garlic powder 2 tbls brown sugar 1/4 cup oil 1/4 cup soy sauce 1/4 cup lemon juice Combine ingredients except wings. Marinate chicken in shallow baking dish overnight, turning occasionally. Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade.


Fajita Chicken Wings



2 lbs chicken wings 1/4 cup lime juice 2 tablespoons oil 3 tablespoons cilantro, chopped 1 cl garlic, minced 1 tsp cumin 1/2 tsp salt 1/2 tsp oregano 1/4 tsp red pepper flakes, crushed Place wings in large resealable plastic bag. Add all remaining ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade.


Glazed Chicken Wings



3 pounds chicken wings 1/3 cup soy sauce 1/3 cup orange juice 3/4 cup dry red wine 3 cloves garlic, mashed 2 tbls gingerroot, chopped 6 tbls red currant jelly 2 tbls orange zest, grated Place wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and ginerrroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade. Line a baking pan with foil. Coat a cooking rack with vegetable cooking spray and place rack in baking pan. Drain chicken and arrange on rack. Roast for 45 min, turning wings once. Remove from oven, but do not turn off the oven. Combine jelly, 2 tbls red wine, and grated zest in small pan medium heat. Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny.