Printer Friendly

Winging It.

For some people, there's nothing that satisfies the appetite quite like a serving of delectable chicken wings. Not only are they flavorful, versatile and easy to prepare, they are excellent as the centerpiece of a complete meal or great as quick snack. Additionally, they are very popular as appetizers and party food.

If you want some tips on how to wing it, then try some of the following recipes, which range from Buffalo Chicken Wings to Ginger-Garlic Chicken Wings to Crispy Oriental Chicken Wings to Lime-Tequila Chicken Wings.

12 chicken wings
1 egg
2 teaspoon vegetable oil
2 teaspoon soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon five-spice powder
1/4 cup water
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
Vegetable oil

Split chicken wings at each joint and discard tips. Wash and pat dry. Mix together egg, 2 teaspoon vegetable oil, the soy sauce, salt, sugar, and five-spice powder; pour over chicken. Cover and refrigerate for 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda together, and spread on chicken. Heat 1 1/2 inches of vegetable oil in large skillet or Dutch oven to 350 degrees. Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 4 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry half of the chicken pieces until golden brown, about 1 minute. Drain on paper towel. Repeat with remaining pieces. Serve with sweet and sour sauce or hot mustard.

Yields 6 servings

2 1/2 to 3 pounds chicken wings
Salt and pepper to taste
1 18-ounce bottle barbecue sauce
3/4 cup fresh orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange rind
1/8 to 1/4 teaspoon grounded cloves
1 clove garlic, crushed

Split chicken wings at each joint and discard tips. Wash and pat dry. Season wings with salt and pepper. Place wings on broiler pan. Bake at 400 degrees for 25 to 30 minutes or until done. Combine barbecue sauce, orange juice, Worcestershire sauce, rind, ground cloves and garlic in saucepan. Heat to boiling; reduce heat and simmer for 5 minutes, stirring occasionally. Brush sauce over wings.

Yields 6 servings

3 pounds chicken wings Vegetable oil
1/4 cup butter or margarine
1/3 cup hot pepper sauce
1 tablespoon fresh lemon juice
1 tablespoon honey

Wash wings, split at each joint and discard tips. Deep-fly wings in oil at 400 degrees for 10 to 15 minutes or bake in 400-degree oven for 25 minutes until crispy. Drain well. Melt butter; stir in hot sauce, lemon juice and honey. Dip wings in sauce. Serve with celery sticks and blue cheese dressing.

Yields 6 to 8 servings

18 chicken wings
2 cloves garlic
1 1-inch piece fresh gingerroot,
1 small onion, quartered
3 tablespoons soy sauce
3 tablespoons fresh lemon juice
2 tablespoons sesame oil
2 tablespoons brown sugar
2 teaspoons ground coriander
1 teaspoon red pepper flakes
Salt to taste
1/4 cup sesame seeds

Split chicken wings at each joint and discard tips. Wash and pat dry. Place wings in bowl. Combine remaining ingredients, except sesame seeds, in a blender and puree. Pour over chicken and stir to coat all pieces. Let marinade at least 2 hours in refrigerator Remove from marinade. Spread in a single layer on aluminum foil-lined jelly roll pan; sprinkle with sesame seeds. Set oven control to broil and/or 550 degrees. Place pan with chicken 7 to 9 inches from heat and broil 6 to 7 minutes per side. Serve hot or at room temperature.

Yields 6 servings

3 pounds chicken wings
1/4 cup soy sauce
1/3 cup chicken broth
1/4 cup finely chopped gingerroot
4 cloves garlic, finely chopped
4 teaspoons dark sesame oil
1 teaspoon brown sugar
1 teaspoon rice vinegar
1/8 teaspoon cayenne
Vegetable cooking spray

Combine all ingredients, except chicken wings, in glass baking dish. Add drumettes, turning to coat; cover and refrigerate for 2 hours, fuming occasionally. Remove from marinade. Spray broiler pan with vegetable cooking spray. Arrange wings on broiler pan. Broil 5 to 6 inches from heat, about 7 minutes on each side or until done, turning once.

Yields 6 servings

3 pounds chicken wings (about 15)
2/3 cup soy sauce 1/2cup honey a
1/2 tablespoons vegetable oil
1 teaspoon five-spice powder
1 teaspoon grated orange rind
2 cloves garlic, crushed

Cut each chicken wing at joints to make three pieces; discard tips. Place chicken wings in shallow glass or plastic dish. Mix remaining ingredients, pour over chicken. Cover and refrigerate, turning chicken occasionally at least 1 hour. Arrange chicken on rack in foil-lined broiler pan; reserve marinade. Brush chicken with reserved marinade. Bake in 375-degree oven for 30 minutes. Turn chicken and bake brushing occasionally with marinade, until done, about 30 minutes.

Do-Ahead Tip: After cooking chicken wings can be covered and refrigerated no longer than 24 hours. Heat uncovered in 375-degree oven until hot, about 15 minutes.

Yields 30 appetizers

1 cup fine, dry breadcrumbs
1 cup finely crushed corn chips
1 1/4-ounce package taco seasoning
3 pounds chicken drumettes
1 16-ounce jar taco sauce, divided

Combine breadcrumbs, crushed corn chips and taco seasoning mix in a small bowl. Dip drumettes, one at a time, into 1/2 of taco sauce, and coat with crumb mixture. Place on lightly greased baking sheet. Bake at 375 degrees for 30 to 35 minutes. Serve with remaining taco sauce.

Yields 6 servings

3 pounds chicken wings
2/3 cup olive oil
1/2 cup fresh lime juice cup
1/4 Triple Sec
1/3 cup tequila
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and minced
Salt to taste

Mix all ingredients together, except chicken wings, in a nonaluminum shallow pan. Add chicken wings and coat thoroughly with marinade. Cover and refrigerate for 4 hours, turning the chicken several times. Remove from marinade. Spray broiler pan with vegetable cooking spray. Arrange wings on broiler pan. Broil 5 to 6 inches from heat, about 7 minutes on each side or until done, turning once.

Yields 6 servings
COPYRIGHT 1998 Johnson Publishing Co.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1998 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:tips on preparing delectable chicken wings
Author:Lyons, Charlotte
Date:Apr 1, 1998
Previous Article:J. Paul Reason: the Navy's first Black Four-Star Admiral.
Next Article:Thirty years after Memphis; if King were alive today, what would he say?

Terms of use | Privacy policy | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters