Chicken Wings

Next Friday is “International Chicken Wing Day” so I thought I would publish a few recipes using chicken wings

Bold & Spicy Chicken Wings

1/3 cup frozen cranberry juice cocktail concentrate, thawed
3 Tbsp. prepared yellow mustard
2 Tbsp. brown sugar
2 tsp. Tabasco
1 tsp. Worcestershire sauce
6 whole chicken wings
Salt
black pepper
Preheat broiler with oven rack 5–6 inches from the heating element. Line a baking sheet with foil and coat with nonstick spray.
Whisk together concentrate, mustard, brown sugar, Tabasco, and Worcestershire in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5–8 minutes.
Cut tips from chicken wings and discard. Cut each wing in half at the joint to make 2 pieces.
Season chicken with salt and pepper, place on prepared baking sheet, and broil 10 minutes on one side. Flip chicken and baste with cranberry glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instant-read thermometer inserted into the thickest part of the wing meat registers 160°.

Slow Cooker Asian Style Wings

http://www.lanascooking.com

24-36 chicken wing pieces
Olive oil
Salt
pepper
1/3 cup soy sauce
1 tsp. ground ginger
2 cloves garlic - minced
2 green onions - white and green parts, thinly sliced
1 tblsp. honey
1 tblsp. hot chili sauce - such as Sriracha
1 tsp. sesame oil
1 tsp. canola oil
Garnish:
sesame seeds
sliced green onions
Preheat the broiler on its highest setting. Arrange the wing pieces on a baking sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper. Broil on the top oven rack for 10 minutes. Turn wings over and broil for an additional 10 minutes on the second side.
While wings are broiling, prepare the sauce. In a small bowl, combine all remaining ingredients except garnish. Stir until well combined.
Place the wing pieces in a slow cooker and pour over the sauce. Cook for 4-5 hours on low heat. Gently stir occasionally to distribute the sauce throughout the wings.
Garnish with sesame seeds and sliced green onions.

Crispy Oriental Chicken Wings (microwave)

1 1/2 lbs. chicken wings - disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion - finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13”x9” baking dish. Yield: 24 appetizers.

Chicken Wings

50 Chicken wings
2 12-oz bottles beer
1 c Molasses
3/4 c Peanut butter - creamy style
1/2 c Lemon juice
1/2 c Worcestershire sauce
1/4 c Prepared mustard
3/4 ts Salt
2 1/2 tb Chili powder
1/4 c Chopped parsley for garnish
1 1/2 Lemons for garnish
Preheat oven to 450.
 Get rid of the wing tips and cut each wing into two pieces.
Combine remaining ingredients except parsely and lemon in a saucepan. Over low heat cook for about 15 minutes until reduced and thickened to the consistency of thick gravy.
Place wings in a shallow baking pan and cover with sauce, making sure each is well coated.
Bake for 15-20 minutes.
Garnish with parsley and lemon.

Hooters’ Hot Wings

4 1/2 pounds chicken wings - (to 5) - cut into drumettes and flappers
2 cup whole-wheat flour
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Hooters Hot Wing Sauce - (see recipe)
Hooters Dipping Sauce - (see recipe)
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375 degrees. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hooters Hot Wing Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Hooters’ Hot Wing Sauce

3 sticks butter - softened
1/2 cups Tabasco sauce, plus
2 tablespoons Tobasco sauce
3 tablespoons brown sugar
3/4 teaspoon paprika
3/4 teaspoon salt
1 tablespoon balsamic vinegar
3/8 teaspoon cayenne pepper
2 tablespoons chili sauce
Mix all ingredients together. This will store well in the refrigerator for up to 2 weeks. Serve this with the “Hooters’ Hot Wings”

Hooter’s Spicy Dipping Sauce

2 eggs
1/2 teaspoon salt
1/2 lemon, juiced
2 cups canola oil
1/4 cup ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Crystal hot sauce
2 tablespoons scallions, chopped (green part only)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 lemon, juiced
In a blender combine eggs, salt, and juice of half a lemon.
Process briefly to combine.
While motor is running, add canola oil in a slow, steady stream until mayonnaise has emulsified.
Transfer to a non-reactive bowl.
Add ketchup, sweet pickle relish, horseradish, hot sauce, scallions, cayenne pepper, salt, and lemon juice. Season with salt and pepper to taste. Print this post