I need a delicious chicken wing recipe?!
1lb of chicken wings......Lemmon Pepper Season.....Flour.....Olive Oil or Regular Oil..... Garbage Bag or clean Plastic Bag to hold wings......Put wings in pot or bowl coat with alittle oil then toss.Put wings in bag pour in 3/4 cup flour and 4 tablespoons of lemmon pepper seasoning.....Put on some hiphop and shake the bag good....Grease pan with oil place wings on pan now turn all the wings over so that both sides are greased.Place in 350 oven for 20 mins take out wings turn over and repeat for another 20 mins.Take out wings let cool for 5mins.You just oven fryied some awsome wings.....A good option squzze some fresh lemmon over the wings after you take them out of the oven....Dip with ranch.
Anchor Bar Buffalo Wings
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce
Carrot & celery sticks
Marie's Bleu Cheese Dressing
This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, & shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet & bake them for a few minutes to get an extra-crispy coating. Serve with carrot & celery sticks & Marie's Bleu Cheese Dressing & cold beer.
Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.
Apricot Chicken Wings
1 package of Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 pounds of chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves & Russian dressing.
Pour mixture over chicken wings, coating each piece & serve.
Asian Glazed Wings
2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers & tips
Salt & pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
Preheat oven 400 degrees F.
Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt & pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari & hot pepper flakes.
Bring up to a simmer & lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven & roast for 20 minutes, flipping the wings once half way through the cooking time.
Remove the wings from the oven, if the glaze is not syrupy & thick, place the skillet of wings on the cook top & turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze & finish with the fresh cilantro & basil.
Serve hot or room temperature.
Chinese Chicken Wings
This is my recipe for wings! It's sooo good
24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)
Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic & honey. Stir to distribute all ingredients (except oil) & coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.
Preheat oil to 360-365°F in a heavy bottom pan.
Drain wings & lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.
Fry until golden brown. Drain on paper towels.
Recipe may be halved.
Sweet and spicy Chicken Wings:
1 cup Pace? Picante Sauce
1/4 cup honey
1/2 teaspoon ground ginger
12 chicken wings (tips removed)
Stir the picante sauce, honey and ginger in a large bowl.
Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
Bake at 400 degrees F for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.
Cola chicken wings
1. take chicken wings (in order to heat evenly, the best selection of chicken wings all the middle), thawed;
2. with wine + salt + ginger marinade about chicken wings, about 20-30 minutes;
3. onion cut (inch) of the reserve;
4. Heat the oil to medium heat saute the onion place, such as the pan;
5. add only looks slightly browned chicken wings stir (fire);
6. add cola can basically only cover the wings, add appropriate amount of soy sauce, use the fire slowly burned;
7. Note that when the brief look at the wings either to avoid stick pan;
8. until the sauce to almost the same to be a clean wok.
Braised chicken wings
1. the net water cooked chicken wings. (with a slow fire to simmer after boil, add one small onion ginger jalapeno pepper aniseed Xianyan several Hemmi not fresh.)
2. Dunshu the wings to remove air dry.
3. the Xianyan MSG and a little wine vinegar and sugar mixture aside.
4. oil is hot air dry after frying chicken wings, until golden brown, pour the sauce evenly juice, as the case may add a little water, simmer for 5 minutes with (the tasty subject.)
5. starches thicken, add water, add a little parsley pan before the paragraph.
Ingredients: chicken wings
Method: Wash chicken wings, the end of the Chao Shao Fry to put moisture in preparation for a cup of soy sauce, a cup of Cong Jiangsuan, aniseed, a glass of wine, pour in the chicken wings. Burn ten minutes, the sauce is thick, so that entry into the chicken wings in the sauce. Show wine, material incense, fragrant chicken. Gorgeous dish, meat, soft rot.
Production key: the extra spices, simmered slightly longer burn time, close attention to dry juice.
Features: chicken warm in air, with wine, after burning, even more aroma.
Mushrooms steamed chicken wings
Mushroom is ready, chicken wings (preferably in the wings) Abstract clean. Sliced ??bamboo shoots, such as if there is a better place.
The main ingredient of salt, cooking wine, monosodium glutamate, pepper, (sugar, a little sesame oil), starch and mix well, turning from time to time, two hours after the code steamed dish on the tray, preferably within 30 minutes if using pressure cooker can also be Until soft and tasty steamed to date.
We call it as, oven cooked wings.
...call Hooters !