101 Chicken Wing Recipes

A . Douglas
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Cajun Chicken Wings

12 Chicken wings -- tips removed 5 Bay leaves -- crumbled into bits 3/4 teaspoon Caraway seeds 1/2 o 3/4 tsp! cayenne pepper 3/4 teaspoon "round cumin 3/4 teaspoon "round coriander 4 "arlic cloves -- #inely 1 1/2 teaspoons $ry mustard 2 teaspoons %aprika -- pre#erably 3/4 teaspoon $ried thyme leaves 1/2 teaspoon &alt 2 tablespoons Brandy 2 tablespoons 'resh lemon or lime (uice $e#at the chicken wings by cooking them in boiling water #or 1) minutes! $rain and set aside to cool! %reheat oven to 3*5 degrees! +sing a large mortar and pestle, grind together the bay lea# bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt #or about 1) minutes! -dd the brandy and lemon or lime (uice to the pulveri.ed herbs and stir into a thick paste! /ith a pastry brush, cover both sides o# each wing with the herb paste! /hen no more remains in the mortar, s0uee.e the last #ew drops #rom the brush! -rrange the chicken wings on a baking sheet! Bake until the skin turns deep brown and is 0uite crisp appro1imately 3) minutes! akes about an hour to prepare!

African Chicken Wings

'23 45 /67"& 4 "arlic cloves 2 &hallots 1 1/2 teaspoons &alt 1 tablespoon Chinese 5 spice 2 teaspoons %aprika 1 teaspoon $ried rosemary -- crumbled 1/2 teaspoon Cayenne -- or to taste 2 tablespoons 8egetable oil 4 pounds Chicken wings -- about 2)-24 ips removed '23 45 &-+C5 1/3 cup 7atural style peanut butter 1/4 cup Canned cream o# coconut 9 /ell stirred 2 "arlic cloves -- chopped 1/4 cup /ater 1/4 cup 3ed bell pepper -- chopped 1/: teaspoon $ried hot red pepper #lakes 2r to taste 1 teaspoon &oy sauce Coriander sprigs 45 /67"&; %repare the chicken wings; <ince and mash the garlic and shallots to a paste with the salt! 6n a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil! <i1 well! -dd the chicken wings! oss and stir them until they are completely covered with the marinade! =et them marinate, covered and chilled #or 4 hours or over night! -rrange the wings, skin side up, on the rack o# a #oil lined large broiler pan and bake them in the upper third o# a preheated 425' oven #or 25 to 3) minutes or until they are golden! he wings may be prepared one day in advance, kept covered and chilled and then reheated be#ore serving! 45 &-+C5; 6n a blender, blend together the peanut butter, cream o# coconut, garlic, water, bell pepper, red pepper #lakes and the soy sauce until the mi1ture is smooth, season the sauce with salt, to taste! 45 %35&57 - 627; rans#er the sauce to a serving bowl set on a platter! -rrange the wings around the bowl and garnish the platter with the coriander!

Anchor Bar Hot Wings

Chicken wings 3ead below he key to good Bu##alo /ings is how you prepare them as well as the ingredients and the handling o# the wings! he most success#ul wings served up here in Bu##alo are what they call >"rade - "rinders!> 'resh wings that are very large and meaty! +sually, you cannot get them in a #ro.en package, but can get them #rom a poultry dealer! 2nce you #ind them make sure they are absolutely #resh! /ash them in cold water, split them at the (oint and remove the tips! %lace them on a rack on a pan and re#rigerate overnight to let the blood and water drain out o# the wings! 46& 6& - 35-= ?5@! $rying the wings under re#rigeration will help to make them a much crispier product, once deep #ried! 7e1t, use a deep #ryer or a very heavy deep pot with a thermometer and add the oil! %eanut oil is very good, or a commercial product such as can be #ound at a restaurant cash and carry called <el 'ry! 4eat the oil up &=2/=@, to 3A5', and depending on the si.e o# the #ryer, deep #ry the dry wings A-: minutes in small batches, until thoroughly done and golden brown! 4old the cooked wings in a warm oven i# necessary! - combination o# melted margarine and hot sauce in the ratio o# 1 part margarine to 3 parts hot sauce will add the right .ing! he key here is to add (ust enough sauce to coat the wings - the more sauce you add, the hotter they will be! 'or the very brave, 1 part margarine to 3 parts hot sauce and 1 part abasco is re#erred to as >&uicidal /ings> by the late and dear $on Bellissimo, who owned the -nchor Bar! /orking 0uickly, place the deep #ried wings in a large bowl and add the sauce mi1ture, shaking to coat them! here are many good hot sauces to useB the one they use is either $urkee 'ranks 3ed 4ot &auce or /ingers 2riginal, again #ound in a restaurant cash and carry! Celery sticks and chunky blue cheese dressing C?enDs Bu##alo &tyle Blue Cheese is a popular oneE and plenty o# napkins!

Barbecue Wing Dings

3 pounds chicken wing 3 tablespoons brown sugar 2 drops /orcestershire sauce 4 cups ketchup 1 onion Cut o## the small piece o# the chicken wing and the bony part so you have only the meaty part! <i1 the ketchup, onion Ccut upE, brown sugar and sauce together! $ip wings in the sauce! %ut on cookie sheet! Bake at 35) degrees #or about 1 1/2 hour! 6# you have e1tra sauce, cook in saucepan until thick!

Barbecued Chicken Wings

35 Chicken wings -- tips removed 1 &tick butter 1 cup Brown sugar 1/2 tablespoon &auce 1/2 cup $ry red wine 2 teaspoons $ry mustard 2 large "arlic cloves -- crushed 1/4 cup 'resh lemon (uice 'resh ground pepper to taste 3e0uires marinating and long cooking time but it is simple! %lace chicken wings, dis(ointed, in large #lat pan! Combine other ingredients and pour over chicken! =et stand #or at least 1 hour or overnight! Be sure all wings are well coated with marinade! %lace pan in 35) oven and reduce heat to 25)! Bake 4-5 hours, turning wings at regular intervals! 6# all marinade is not absorbed, pour o## and dry wings out a bit longer in oven Cbut not too muchE be#ore serving!

Beau's Sweet Sour Chicken Wings

2) Chicken wings * 1/2 ounces omato sauce Chal# canE 2 tablespoons 2range marmalade 1 tablespoon 4oney 2 teaspoons "inger -- minced 2 teaspoons 'ermented chili sauce -- C&ummit brandE 2 teaspoons %epper vinegar 4 "arlic cloves -- peeled 1 teaspoon &alt CscantE 2 teaspoons <&" 1/2 cup /ater Cmore as neededE ds abasco, to taste - Cor other hot pepper sauceE Cut o## spurs #rom chicken wing-tips and rinse chicken wings! %lace in pressure cooker with waterB bring to pressure and cook at high heat #or up to #ive minutes! 3emove #rom pressure cooker and place cooked-out #at in wide-mouthed, tapered (ar #or other uses! Blend all ingredients e1cept chicken and abasco Cor hot sauceE until #airly even consistency, with no large chunks o# ginger or garlic! %lace 3/4 o# sauce in pan! 3oll wings in sauceB remove wings to broiler pan Cwith slotted topE! Bake at 325 degrees '! #or 2) minutes! 3emove #rom oven and spoon about hal# o# remaining sauce on top o# each pieceB broil #or 5 minutes! -dd abasco or other hot pepper sauces to taste and serve! BeauDs notes; F +se vinegar >which has been used to keep a supply o# birdDs-eye peppers!> F -#ter discarding chicken spurs, wash hands with very warm water and $ial soap Cand #ollow up with isopropyl alcohol rinseEB wash all utensils with bleach! C2ne should always regard chickens, even i# processed in +&or inspected by +&$-, as uncleanG +&$- inspectors are notoriously less than thorough, and +!&! packing houses o#ten neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-e1creted, etc! -nd one should not e1pect much better #rom out-o#-country chickens!E

B!A"#$%A&S '%A(!D CH&C)!* W&*'S

3 pounds Chicken wings -- tips removed at (oints into 2 pcs 1/3 cup &oy sauce 1/3 cup 2range (uice 2/3 cup $ry red wine 2 tablespoons $ry red wine -- CadditionalE 3 Cloves garlic -- mashed 2 tablespoons "inger root -- chopped A tablespoons 3ed currant (elly 2 tablespoons 2range .est -- grated 1 tablespoon 2range .est -- thin (ulienne 'or garnish 1! %lace split wings in a large shallow nonaluminum pan! <i1 soy, orange (uice, red wine, garlic and ginerrroot together and pour over the wings! Cover pan with plastic wrap and re#rigerate overnight, turning several times in the marinade! 2! 3*5! =ine a baking pan with #oil! Coat a cooking cooking spray and place rack in baking pan! 3! $rain chicken and arrange on once! 3emove #rom oven, but do not turn o## the oven! 4! Combine (elly, 2 &tir until (elly is melted! Brush wings generously with the gla.e and return to oven #or 1) minutes! urn and brush again with gla.e! Bake another 1) minutes, or until a rich dark brown and shiny! 3emove and cool minutes! Can be baked up to a day ahead and reheated! 5! -rrange in overlap

Bett+ White's Chicken Wings ,acifica

3 pounds chicken wings 1/2 cup butter or margarine 1 cup soy sauce 1 cup brown sugar 3/4 cup water 1/2 teaspoon dry mustard -rrange wings in shallow baking pan! 4eat butter, soy sauce, sugar, water and mustard until butter and sugar melt! CoolB pour over wings and marinate at least 2 hours, turning once or twice! Bake in same pan at 3*5; #or 1-1/4 to 1-1/2 hours, turning occasionally! $rain on paper towels!

B-ue Cheese Dip

2 ounces Blue cheese -- crumbled 1/2 cup &our cream 1/2 cup <ayonnaise %lace everything in #ood processor and process till smooth! Chill! &erve with celery sticks and Bu##alo Chicken /ings

B-ue Corn.ea- Chick Wings

1/4 cup =ime (uice 1/4 cup 2il 1/2 teaspoon Crushed red pepper 1) Chicken wings -- about 2 lb 2 tablespoons <argarine or butter 1/2 cup Blue or yellow cornmeal 2 tablespoons 'lour 1/2 teaspoon &alt 1/2 teaspoon "round cumin 1/: teaspoon %epper <i1 lime (uice, oil and red pepper in large glass or plastic bowl! Cut eac chicken wing at (oints to make 3 pieces! $iscard tip! Cut o## and discard e1cess skin! %lace wings in oil mi1ture and stir to coat! Cover and re#rig 3 hours, stirring occasionally! $rain! 4eat oven to 425'! 4eat margarine &hake remaining ingredients in plastic bag or mi1 in bowl! &hake wings in cornmeal mi1ture to coat and place in pan! Bake, uncovered, 2) minutes! urn! Bake until golden brown, 2) to 25 minutes longer!

Broi-ed Chicken Wings

1 pound chicken wings 3 tablespoons lemon (uice 3 tablespoons soy sauce 1/: teaspoon onion powder salt -- to taste pepper -- to taste 1 tablespoon honey 1 tablespoon catsup 3emove tips #rom wingsB cut wings into 2 pieces, and place in a shallow dish! Combine lemon (uice, soy sauce, and onion powderB pour over chicken! Cover and marinate wings in re#rigerator several hours or overnight! $rain chicken wings, reserving 1 tablespoon marinadeB place wings on a #oil-lined broiler pan! &prinkle with salt and pepper! Combine reserved marinade, honey, and catsup, stirring wellB brush hal# o# mi1ture on chicken wings! Broil A to * inches #rom broiler #or * minutes! urn and brush with remaining sauceB broil * additional minutes!

Bron/ed Chicken Wings With 0oung 'inger

2 pounds Chicken wings 1/4 cup $ark corn syrup 1/4 cup &oy sauce 1 tablespoon Corn oil 2 teaspoons <inced #resh ginger 2 tablespoons $ry sherry 1/4 pound 8ery small mushrooms 1/2 &liced bamboo shoots 2 "reen onions -- cut in 2> 1/2 cup Chicken broth 1 tablespoon Cornstarch 2 tablespoons /ater Cut wing tips o## chicken wings! %lace in shallow baking dish! 6n small bowl, stir together corn syrup and soy sauce! %our over chicken wingsB toss to coat well! <arinate 3) minutes! $rainB reserve marinade! 6n large heavy skillet, heat corn oil over medium heat! -dd chicken wings and gingerB stir #ry 2 minutes! &tir in reserved marinade and sherry! -dd mushrooms, bamboo shoots and green onionsB stirring #re0uently, cook 2 minutes! -dd chicken broth! Bring to boil! 3educe heatB cover and simmer 2) minutes or until tender! 3emove chicken wings to serving platter, keep warm! &tir together cornstarch and water until smooth! &tir into skillet! &tirring constantly, bring to boil over medium heat and boil 1 minute! &poon over chicken wings! <akes 4 servings!

Buffa-o Chicken Wings

3 pounds Chicken wings -- &alt and pepper 1 Bottle CrystalDs sauce -----'23 $6%----1 ounce Crumbled bleu cheese 1/3 cup <ayonnaise 2 tablespoons <ilk Celery sticks =op the tips o## the chicken wings and cut into drummettes! $iscard tips or use #or stock! Bake drummettes in a #lat pan at 35) degrees #or 25 minutes! $rain pan (uices into stock pot #or #uture use! -dd CrystalDs &auce, either medium or hot, and cook another 2) minutes! %repare dip by mi1ing and arrange all on a platter while piping hot! he wings are traditionally served with bleu cheese and celery!

Buffa-o Chicken Wings 12

2 pounds Chicken /ings 2il 'or 'rying 1/2 cup Butter 1 tablespoon abasco &auce 1 tablespoon 4ot %epper &auce Blue Cheese $ressing Chilled Celery &ticks 'ry up the chicken wings that have had the tips removed and cut in hal# at the (oint in 1/4 cup o# butter until golden brown! -llow the wings to cool be#ore #rying a second time, yes they are #ried a second time so i# you are a calorie watcher you can stop now! hey can be #ried the #irst time a day ahead! Be#ore #rying the second time mi1 the abasco and 4ot %epper sauce with the melted butter! 'ry the wings a second time in the 42 butter until wings are heated! @ou need to use enough abasco and 4ot %epper sauce to give the butter a reddish color! &erve with chilled celery sticks and blue cheese dressing!

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3he !as+ Recipes eBook Co--ection &nc-udes 26 eBooks
100 Beef Jerky Recipes, 100 chinese recipes, 101 Camping & Outdoor Recipes, 101 Chicken Wing Recipes, 101 Recipes In A !ash, 1"# Beef Recipes, 1#0 Appeti$ers Recipes, 1#0 Bread %achine Recipes, 1&0 'outhern Recipes, (00 ish and 'he!!) ish Recipes, (1( *i$$a Recipes, (#0 +hanksgi,ing Recipes, "00 Chicken Recipes, "#0 'a!ad Recipes, "&( BB- .ri!! Recipes & 101 +ips or Outdoor Cooking, /00 'eafood Recipes, /00 Crock)pot Recipes, A Co!!ection of 1asy to %ake 'a!ad Recipes, 2e!icious Ita!ian 2ishes , 3o4 +o Cook ish 5ike a Chef6, *asta *erfetta , -uick And 1asy Cooking , 'oup Recipes , +hai Recipes

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