how to make chicken wings?!

When making wings I like to bake them first then fry them.

Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce.

The reason I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up.

****Or instead of frying them you can stick then under the broiler for about 5 or so minutes or until they are golden brown.

To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up.

1 big bottle franks
1/2 cup butter
1-2 tablespoons itailian seasoning
1-2 cloves grated garlic-optional

Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.

This also keeps well in an air tight conatiner in the fridge.
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Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever.

Ingredients:
1 heaping cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
3/4 cup ketchup
1/2 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 teaspoons hot pepper sauce
1/4 teaspoon salt



In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.

Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.

In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.

Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.

Or This is my Absolute Favorite for WIngs:

Honey Soy Sauce:

1/2 cup butter
1 cup honey
1 cup soy sauce
1 cup terriyaki sauce
1 tbsp seseme oil
1 tsp fresh grated ginger

Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.

Sweet and Sour Sauce with molasses:

1/3 cup rice wine vinegar
2 tbsp white sugar
3 tbsp brown sugar
1 tbsp molasses (wipe everything out of the measuring spoon)
1 tbsp low sodium soy sauce
2 tsp corn starch mixed with 4 tsp water

Put everything in a pan and bring to a boil, boil for about 2 min or until you have the consistency you want. Serve warm

Honey Mustard Wings

3 pounds chicken wings
1/2 cup liquid honey
1/4 cup Dijon mustard

Heat oven to 375 degrees.....

Mix the honey and mustard in a small bowl........

Arrange the wings in a single layer on a lightly greased baking sheet. Bake uncovered for 30 minutes.

Drain off excess fat and turn wings over. Pour the sauce over the wings. Bake an additional 20 minutes, basting once.

Transfer to platter and serve wings with sauce spooned over the top....


Enjoy........

If you want that nice, crisp skin then you really have to deep-fry them and then toss them in whatever sauce you like as soon as they come out of the fryer while they're still hot. Don't have a deep fryer? No problem. Fill a large stock pot or dutch oven about one-third full with any neutral-flavoured oil. Vegetable oil is fine, but peanut oil is better. Using a candy thermometer or frying thermometer, get the temperature up to 375F. Gently put your wings into the oil, being careful not to splash anywhere, and fry for 8 to 10 minutes or until desired doneness, depending on the size of the wings. Remove from the oil with a slotted spoon or wire spider (see link below), drain on paper towel and sprinkle with a little salt. Transfer to a bowl and toss with your favourite sauce to coat.

http://bit.ly/dG9nYM