YUMMY CHICKEN WINGS
12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil
Combine ingredients in your Crock Pot!! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
CHICKEN WINGS IN TERIYAKI SAUCE
* 3 pounds chicken wings (16 wings)
* 1 large onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, minced
* 1/4 cup dry cooking sherry
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker.
Makes about 32 pieces.
CHICKEN WINGS IN BBQ SAUCE
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired…Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours.
Serve directly from slow cooker/Crock Pot.
Makes about 32 appetizers.
BUFFALO-STYLE CHICKEN WINGS
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.
CHICKEN WINGS IN SOY SAUCE
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.
Buffalo Wings
24 chicken wings
1 cup buttermilk, flavored with garlic salt and pepper
2 cups flour, flavored with 1/8 tsp. cayenne power
1/2 cup butter
1 cup Louisiana Brand hot sauce
Vegetable oil for frying
• Cut tips off wings and discard.
• Cut remaining chicken wings in half at the joint.
• Soak them in the buttermilk for 30 minutes.
• Dip them in flour to coat.
• Deep fry them in about 2″ of oil in skillet until done.
• Drain.
• Melt butter and hot sauce together.
• Dip fried wings into the sauce.
• Serve with a blue cheese dip or ranch dressing and celery sticks.
Grilled Buffalo Wings
Blue-cheese dressing:
1/2 cup mayonnaise
1/3 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)
6 celery ribs
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling)
1/2 stick (1/4 cup) unsalted butter
4 tablespoons hot sauce such as Frank’s or Goya
1 tablespoons cider vinegar
Dressing:
• In a bowl whisk together mayonnaise and yogurt and stir in blue cheese, the dressing will not be smooth.
• Dressing may be made 8 hours ahead and chilled, covered.
• Cut celery into thin sticks.
• Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
To grill wings:
Preheat grill.
• Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt.
• Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
• In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste.
• Add grilled wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks.
Serves 6 as an hors d’oeuvre or 4 as a main course.
MARINATED CHICKEN WINGS
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.
WINNING WINGS IN SWEET AND SOUR SAUCE
* 16 Chicken wings
* 4 tablespoons Wine or balsamic vinegar
* 1 cup Apricot preserves
* 2 tablespoons Peanut butter (optional)
* 1 cup Ketchup
* 4 tablespoons Horseradish
* 1 cup Sweet onion, finely chopped
* 1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot.
In a bowl, mix together remaining ingredients.
Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
CHICKEN WINGS IN TERIYAKI SAUCE
* 3 pounds chicken wings (16 wings)
* 1 large onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, minced
* 1/4 cup dry cooking sherry
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker. Makes about 32 pieces
CHICKEN WINGS IN BBQ SAUCE
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more
heat is desired…Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot. Makes about 32 appetizers.
BUFFALO-STYLE CHICKEN WINGS
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.
CHICKEN WINGS IN SOY SAUCE
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.
MARINATED CHICKEN WINGS
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.
Deep-south finger-lickin’ wings
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken
INGREDIENTS
1kg chicken wings
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 tablespoon american-style mustard dipping sauce
1 tablespoon american-style mustard
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
METHOD
1. Cut wings into three pieces at joints; chuck the tips. Combine sauces, sugar and mustard in large bowl. Add wings; toss to coat in marinade. Cover; refrigerate 3 hours or overnight.
2. Make dipping sauce.
3. Cook chicken on heated oiled flat plate, covered, until cooked through.
Dipping sauce
Combine ingredients in small bowl; cook, covered, in microwave oven on HIGH (100%) for 1 minute.
CHICKEN WINGS
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