Posted by admin on 1st May 2010
Creole-Cajun Wings
Oil (for deep-fat frying)
1 (4 pound) package frozen separated
chicken wings, thawed
1 (8 ounce) can tomato sauce
1/2 cup butter or margarine, melted
1/4 cup hot pepper sauce
In an electric skillet or deep-fat fryer, heat oil to 350 degrees F. Fry chicken wings, a few at a time, for 10 to 12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes.
Remove wings from sauce. Cover and refrigerate for 8 hours or overnight.
Place wings in a greased 13 x 9-inch baking dish. Cover and bake at 350 degrees F for 25 to 30 minutes or until heated through.
Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip.
Yields 12 to 14 servings.
Blue Cheese Garlic Dip
1 (12 ounce) jar refrigerated blue cheese dressing
1 (4 1/2 ounce) can tiny shrimp, rinsed and chopped
4 scallions, thinly sliced
1 to 2 garlic cloves, minced
1/4 teaspoon celery seed
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon hot pepper sauce
In a bowl, combine all ingredients; mix well. Cover and chill for at least 2 hours.
Serve with Creole-Cajun Wings, vegetables or crackers.
Yields about 2 cups.
The best an American can look forward to is the lonely pleasure of one who stands at long last on a chilly and inhospitable mountaintop where few have been before, where few can follow and where few will consent to believe he has been. — George Frost Kennan
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 20th April 2010
Classic Buffalo Wings
To get them any better, youll have to go to Buffalo, New York.
12 chicken wings
4 tablespoons butter
1 bottle Franks Louisiana Hot Sauce
1 tablespoon white vinegar
1 cup mayonnaise
2 teaspoons minced onion
1/2 cup sour cream
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon white vinegar
1/4 cup blue cheese, crumbled
Cut off all chicken wing tips. Cut remaining wing into two pieces (for a total of 24 pieces). Salt and pepper wings. Heat oil to 375 degrees F and deep fry wings in 2 to 4 batches until they are very crisp and golden; drain on paper towels.
In a saucepan, melt the butter with the hot sauce and the 1 tablespoon white vinegar. Dip wings in hot sauce.
For the dipping sauce, mix remaining ingredients well.
Today a reader–tomorrow a leader. — W. Fusselman
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 18th April 2010
Easy Baked Marinated Chicken Wings
3 pounds chicken wings, cut apart
with wing tips removed
1 cup soy sauce
1 cup butter
1 cup packed brown sugar
Mix ingredients and pour over wings. Marinate overnight in the refrigerator.
Remove wings from marinade and bake 1 hour at 350 degrees F.
He who does not bellow the truth when he knows the truth makes himself the accomplice of liars and forgers. — Charles Peguy
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 3rd April 2010
Cajun Wings
2 pounds chicken wings, cut in half at joint,
1/4 cup butter
1/3 cup Louisiana hot sauce or cayenne pepper
1/3 cup catsup
3 teaspoons Cajun seasoning
Grill wings until fully cooked and crispy. Mix margarine, Louisiana hot sauce, catsup and Cajun seasoning. Brush sauce on cooked wings. For hotter tasting wings, sprinkle Cajun Seasoning over sauce to taste.
Serve with celery and blue cheese dip.
To be 70 years young is sometimes far more cheerful and hopeful than to be 40 years old. — Oliver Wendell Holmes
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 28th March 2010
Worlds Hottest Wings
Posted by philocrates at recipegoldmine.com
Caution! The fumes from preparing this will make it difficult to breathe! Don attempt to eat with an ulcer.
2 pounds chicken wings, cut up Buffalo style
6 whole serrano chile peppers
6 whole red chile peppers
10 whole jalape?o peppers
2 cups white wine
1 bottle Tabasco Sauce
1/2 bottle Worcestershire sauce
10 tablespoons cayenne pepper
10 tablespoons red-hot sauce
1 tablespoon salt
3 tablespoons 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. About 15 to 20 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.
Where there is great love, there are always miracles. — Willa Sibert Cather
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 2nd March 2010
Honeyed Chicken Wings
2 tablespoons lemon juice
4 tablespoons soy sauce
1/2 teaspoon freshly chopped ginger
1 teaspoon dried thyme
8 chicken wings
2 tablespoons honey
2 tablespoons tomato sauce or pur?e
To make marinade, mix together lemon juice, soy sauce, ginger and thyme. Cut wing tips from wings, coat with marinade mixture. Allow to marinate in the refrigerator for 6 to hours.
Mix honey, tomato sauce or pur?e and 2 tablespoons of marinade. Drain the chicken wings and grill for 5 minutes. Brush with honey mixture and grill for another 5 minutes.
Turn the wings over, brush with more of the honey mixture and grill for another 10 minutes.
Serves 4.
Life is an adventure in forgiveness. — Norman Cousins
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 27th February 2010
Hot Hot Habanero Wings
2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 habanero chile peppers, chopped*
4 chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings
Cut wings into thirds, and discard the tips. There should be about 36 pieces.
In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.
Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
Preheat grill for low heat.
Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.
* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.
The people and circumstances around me do not MAKE me what I am, they REVEAL who I am. — Dr. Laura Schlessinger
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 24th February 2010
Parmesan Chicken Wings
1 cup freshly-grated Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
2 pounds chicken wings, cut up
1/2 cup melted butter
Preheat oven to 375 degrees F.
Mix cheese, parsley, oregano, salt and pepper together and place in shallow bowl. Dip each piece of chicken into the butter, then roll in the cheese mixture, coating well. Place on a greased baking sheet with lip. Bake for 45 minutes, turning when brown.
Stubbornness is also determination. Its simply a matter of shifting from won power to will power. — Peter McWilliams
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 21st January 2010
Sweet Spicy Wings
1 to 2 (3 pound) bags chicken wing drumettes
1 (12 to 16 ounce) bottle Louisiana-style hot sauce
3/4 cup butter
1 (8 ounce) jar honey
Dash of garlic salt
Dash of ground black pepper
Cayenne pepper to taste
Grill the chicken (you can deep fry or bake the chicken instead if you want to, but it is best when grilled).
Combine the hot sauce, butter or margarine, honey, garlic salt, ground black pepper and cayenne pepper. Pour the sauce mixture into a medium size skillet and simmer for 10 minutes. Pour the sauce over the grilled chicken wings and serve.
Hate is not a feeling toward another, but a feeling of defeat by another. — Kristen Ashley Roth
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
Posted by admin on 20th January 2010
Cheesy Chicken Wings
16 chicken wings
2 tablespoons butter
3/4 cup crumbled soda crackers
3/4 cup Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
Wash chicken and pat dry.
In a bowl combine, crackers, herbs and Parmesan cheese. Add seasoning and mix well. Melt butter. Dip chicken first in melted butter, then into crumb mixture. Arrange chicken on a lightly oiled baking dish and bake at 375 degrees F for about 30 minutes or until lightly brown.
To forgive is human, to forget divine. . .. — James Grand
Related External Links
Technorati Tags: chicken wing recipes , chicken wings
Posted in chicken | Comments Off
