After viewing the chicken wing video above, how about posting your favorite chicken wing recipes?
- Thread starter dawn_mo
- Start date
patbastrop
Well-known member
I don't have a chicken wing recipe, but for you NYCers, have you had the wings at
Ippudo on 4th Avenue between 9th and 10th? They are so fabulous I am afraid that I will forever define chicken wings by them.
Ippudo on 4th Avenue between 9th and 10th? They are so fabulous I am afraid that I will forever define chicken wings by them.
Hoisin Wings
Hoisin Wings
A Canadian Living Recipe
Hoisin chicken wings are a treat served either hot or cold. For a picnic, be sure to chill the chicken wings before packing into the cooler.
1/3 cup Hoisin sauce 75 mL
1/4 cup Ketchup 50 mL
1/4 cup Honey 50 mL
1 tsp Grated orange rind 5 mL
2 tbsp Orange juice 25 mL
1 tbsp Dijon mustard 15 mL
2 tsp Worcestershire sauce 10 mL
2 tsp Minced gingerroot 10 mL
2 Cloves garlic, minced 2
1/4 tsp Cayenne pepper 1 mL
3 lb Chicken wings 1.5 kg
In large bowl, combine hoisin sauce, ketchup, honey, orange rind and juice, mustard, Worcestershire sauce, ginger, garlic and cayenne. Remove tips from wings. (Reserve for stock, if desired.) Separate wings at joint. Add wings to sauce and toss to coat. Shake off excess sauce; arrange in single layer on greased foil-lined baking sheet. Bake in 400 F (200 C) oven for 15 minutes. Brush with remaining sauce and bake, turning and basting at least twice, for about 40 minutes longer or until no longer pink inside and deep brown on outside.
Makes about 6 servings.
Hoisin Wings
A Canadian Living Recipe
Hoisin chicken wings are a treat served either hot or cold. For a picnic, be sure to chill the chicken wings before packing into the cooler.
1/3 cup Hoisin sauce 75 mL
1/4 cup Ketchup 50 mL
1/4 cup Honey 50 mL
1 tsp Grated orange rind 5 mL
2 tbsp Orange juice 25 mL
1 tbsp Dijon mustard 15 mL
2 tsp Worcestershire sauce 10 mL
2 tsp Minced gingerroot 10 mL
2 Cloves garlic, minced 2
1/4 tsp Cayenne pepper 1 mL
3 lb Chicken wings 1.5 kg
In large bowl, combine hoisin sauce, ketchup, honey, orange rind and juice, mustard, Worcestershire sauce, ginger, garlic and cayenne. Remove tips from wings. (Reserve for stock, if desired.) Separate wings at joint. Add wings to sauce and toss to coat. Shake off excess sauce; arrange in single layer on greased foil-lined baking sheet. Bake in 400 F (200 C) oven for 15 minutes. Brush with remaining sauce and bake, turning and basting at least twice, for about 40 minutes longer or until no longer pink inside and deep brown on outside.
Makes about 6 servings.
Honey Garlic Chicken Wings
HONEY GARLIC CHICKEN WINGS
Printed from COOKS.COM
1/2 cup liquid honey
1/4 cup lemon juice
1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger
Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs.
Bake at 400 F for 1 hour, turning once.
Submitted by: Shannon
HONEY GARLIC CHICKEN WINGS
Printed from COOKS.COM
1/2 cup liquid honey
1/4 cup lemon juice
1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger
Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs.
Bake at 400 F for 1 hour, turning once.
Submitted by: Shannon
Maple BBQ Oven-Roasted Wings
Maple BBQ Oven-Roasted Wings
from On Fire in the Kitchen, by Ted Reader
3 lbs jumbo chicken wings (8-10/lb)
2 T Bone Dust BBQ Spice (see recipe below)
2 T vegetable oil
1/2 c BBQ sauce
1/4 c brown sugar
1/4 c maple syrup
2 T butter, melted
1 T lemon juice
Remove wing tips and cut the wings in half at the joint. In a large bowl, combine the wing pieces, Bone Dust BBQ Spice and oil. Mix to evenly coat. Marinate, covered and refrigerated, for 1 hour.
Preheat oven to 425°F. Line a baking sheet with foil.
In a large bowl, whisk together the BBQ sauce, sugar, maple syrup, butter and lemon juice. Set sauce aside.
Arrange the wings in a single layer on the baking sheet. Bake for 40 to 45 minutes, turning once, until wings are just cooked and evenly browned. Transfer wings to the sauce and toss to coat.
Return wings to the baking sheet and bake another 10 minutes or until sticky and crisp.
Serve immediately with Smoky Bacon Blue Cheese Dip.
Bone Dust BBQ Spice:
1/2 c paprika
1/4 c chili powder
3 T salt
2 T sugar
2 T ground coriander
2 T garlic powder
2 T curry powder
2 T hot dry mustard
1 T black pepper
1 T dried basil
1 T dried thyme
1 T ground cumin
1 T cayenne pepper
Mix all ingredients together. Store in a tightly sealed container away from heat and light.
Makes about 21⁄2 cups.
Maple BBQ Oven-Roasted Wings
from On Fire in the Kitchen, by Ted Reader
3 lbs jumbo chicken wings (8-10/lb)
2 T Bone Dust BBQ Spice (see recipe below)
2 T vegetable oil
1/2 c BBQ sauce
1/4 c brown sugar
1/4 c maple syrup
2 T butter, melted
1 T lemon juice
Remove wing tips and cut the wings in half at the joint. In a large bowl, combine the wing pieces, Bone Dust BBQ Spice and oil. Mix to evenly coat. Marinate, covered and refrigerated, for 1 hour.
Preheat oven to 425°F. Line a baking sheet with foil.
In a large bowl, whisk together the BBQ sauce, sugar, maple syrup, butter and lemon juice. Set sauce aside.
Arrange the wings in a single layer on the baking sheet. Bake for 40 to 45 minutes, turning once, until wings are just cooked and evenly browned. Transfer wings to the sauce and toss to coat.
Return wings to the baking sheet and bake another 10 minutes or until sticky and crisp.
Serve immediately with Smoky Bacon Blue Cheese Dip.
Bone Dust BBQ Spice:
1/2 c paprika
1/4 c chili powder
3 T salt
2 T sugar
2 T ground coriander
2 T garlic powder
2 T curry powder
2 T hot dry mustard
1 T black pepper
1 T dried basil
1 T dried thyme
1 T ground cumin
1 T cayenne pepper
Mix all ingredients together. Store in a tightly sealed container away from heat and light.
Makes about 21⁄2 cups.
Rec: Sweet Chili-Glazed Chicken Wings
Sweet Chili-Glazed Chicken Wings
2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions
Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 400̊F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
Makes 4 First-Course or 2 Main-Course Servings.
Source: 7/97 Bon Appétit
http://www.epicurious.com/recipes/food/views/Sweet-Chili-Glazed-Chicken-Wings-4215
Sweet Chili-Glazed Chicken Wings
2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions
Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 400̊F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
Makes 4 First-Course or 2 Main-Course Servings.
Source: 7/97 Bon Appétit
http://www.epicurious.com/recipes/food/views/Sweet-Chili-Glazed-Chicken-Wings-4215
Rec: Sesame Chicken Wings, posted by Charlie
Sesame Chicken Wings
1/3 cup soy sauce
2 tbsp honey
2 tbsp cider vinegar
1 tbsp fresh ginger, peeled and minced
1 tbsp sesame oil
2 garlic cloves -- minced
1/4 tsp cayenne -- or to taste
3 lbs. chicken wings, wing tips cut off, or use drummettes
3 tbsp sesame seeds
In a large bowl combine the soy sauce, honey, vinegar, ginger, sesame oil, garlic, and cayenne, add the chicken wings, stirring to coat with the marinade, and let marinate, covered at room temperature, stirring occasionally, for 2 hours or chill, covered, overnight. Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds. Bake in a preheated 425 degree oven for 30 minutes, or until they are golden and tender, and/or if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin. Serve the wings warm or at room temperature.
Sesame Chicken Wings
1/3 cup soy sauce
2 tbsp honey
2 tbsp cider vinegar
1 tbsp fresh ginger, peeled and minced
1 tbsp sesame oil
2 garlic cloves -- minced
1/4 tsp cayenne -- or to taste
3 lbs. chicken wings, wing tips cut off, or use drummettes
3 tbsp sesame seeds
In a large bowl combine the soy sauce, honey, vinegar, ginger, sesame oil, garlic, and cayenne, add the chicken wings, stirring to coat with the marinade, and let marinate, covered at room temperature, stirring occasionally, for 2 hours or chill, covered, overnight. Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds. Bake in a preheated 425 degree oven for 30 minutes, or until they are golden and tender, and/or if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin. Serve the wings warm or at room temperature.
dawn_mo
Well-known member
Sunset Wing variations...
* Exported from MasterCook *
CHICKEN WINGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3 pounds chicken wings -- tips removed and
-- split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon ground ginger or fresh grated gingerroot
2 cloves garlic -- minced
Place chicken wings in a large shallow baking pan. Bring the remaining ingredients to a boil in a saucepan. Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours. Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times. These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.
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* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method4 pounds chicken wings
Baking Sauces, recipes below
:Line two baking pan with foil. Place wings on pans in a single layer. Bake wings at 400 degrees for 30-35 minutes. Remove wings and pour baking sauce of your choice over wings, making sure wings are completely covered with sauce. Return to oven and bake for about 15 minutes of more, until wings are crisp, turn wings once or twice.
NOTE: The following recipes for baking sauces are enough for 1 pound of chicken wings. The original recipe has you coat 1 pound of the above wings with each of the sauces below. I also seasoned the chicken wings a little when I made them with a Cajun Seasoning Salt.
Red Hot Sauce
Stir together
2 tablespoons each vinegar and water
1 tablespoon canned tomato paste
1 teaspoon sugar
1-3 teaspoons liquid hot pepper seasoning
1/4-1 teaspoons cayenne
Ginger Sauce
In a food processor or blender, whirl the following until smooth.
2 tablespoons chopped fresh ginger
2 tablespoons honey
2 tablespoons thawed pineapple juice concentrate
1 tablespoon vinegar
Garlic Sauce
in a 6-8 inch frying pan, combine
1/4 cup minced garlic
1 tablespoon olive oil
Stir over medium heat until garlic is light gold.
Pour into a food processor or blender and add:
2 tablespoons dry sherry
2 teaspoons vinegar
2 teaspoons lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon drained capers
Whirl until smooth.
Mustard Sauce
Mix:
2 tablespoons corn syrup
2 tablespoons Dijon mustard
1 tablespoon vinegar
1 teaspoon pepper
Note: I do these the unsauced chicken wings that is and add about 3-4 tablespoons of oyster sauce to the crispy wings. Delish.
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* Exported from MasterCook *
CHICKEN WINGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3 pounds chicken wings -- tips removed and
-- split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon ground ginger or fresh grated gingerroot
2 cloves garlic -- minced
Place chicken wings in a large shallow baking pan. Bring the remaining ingredients to a boil in a saucepan. Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours. Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times. These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.
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* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method4 pounds chicken wings
Baking Sauces, recipes below
:Line two baking pan with foil. Place wings on pans in a single layer. Bake wings at 400 degrees for 30-35 minutes. Remove wings and pour baking sauce of your choice over wings, making sure wings are completely covered with sauce. Return to oven and bake for about 15 minutes of more, until wings are crisp, turn wings once or twice.
NOTE: The following recipes for baking sauces are enough for 1 pound of chicken wings. The original recipe has you coat 1 pound of the above wings with each of the sauces below. I also seasoned the chicken wings a little when I made them with a Cajun Seasoning Salt.
Red Hot Sauce
Stir together
2 tablespoons each vinegar and water
1 tablespoon canned tomato paste
1 teaspoon sugar
1-3 teaspoons liquid hot pepper seasoning
1/4-1 teaspoons cayenne
Ginger Sauce
In a food processor or blender, whirl the following until smooth.
2 tablespoons chopped fresh ginger
2 tablespoons honey
2 tablespoons thawed pineapple juice concentrate
1 tablespoon vinegar
Garlic Sauce
in a 6-8 inch frying pan, combine
1/4 cup minced garlic
1 tablespoon olive oil
Stir over medium heat until garlic is light gold.
Pour into a food processor or blender and add:
2 tablespoons dry sherry
2 teaspoons vinegar
2 teaspoons lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon drained capers
Whirl until smooth.
Mustard Sauce
Mix:
2 tablespoons corn syrup
2 tablespoons Dijon mustard
1 tablespoon vinegar
1 teaspoon pepper
Note: I do these the unsauced chicken wings that is and add about 3-4 tablespoons of oyster sauce to the crispy wings. Delish.
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sandy-in-baltimore
Well-known member
Here are 2 recipes,
this one is delish & freezes well
CHICKEN WINGS CHASSEUR
Serving Size : 6 Categories : Chicken Wings
Amount Measure Ingredient -- Preparation Method
36 Chicken Wings
Salt
Pepper
1/2 Pound Onion -- Thinly Sliced
3 Cups Mushrooms -- THINLY SLICED
4 Tablespoons Shallots -- CHOPPED
1 Teaspoon Garlic
1/4 Cup Flour
1 Cup Dry White Wine
1 1/2 Cups Canned Tomatoes
1 Cup Chicken Soup
1 Tablespoon Tarragon
CUT OFF AND DISCARD THE SMALL TIPS OF THE CHICKEN WINGS. LEAVE THE MAIN WING BONE ATTACHED AND INTACT
SPRINKLE THE CHICKEN WITH SALT AND PEPPER
HEAT A LARGE, HEAVY SKILLET AND WITHOUT ADDING FAT, ADD THE CHICKEN WINGS. COOK, STIRRING OFTEN, TO BROWN. THE CHICKEN WILL BROWN IN ITS OWN NATURAL FAT. WHEN LIGHTLY BROWNED, ADD THE Mushroom, ONION, SHALLOT AND GARLIC. COOK, STIRRING OCCASIONALLY FOR FIVE MINUTES
SPRINKLE WITH FLOUR AND STIR TO COAT THE PIECES OF CHICKEN AND MUSHROOMS
ADD WINE, TOMATOES, CHICKEN BROTH, AND TARRAGON. ADD SALT AND PEPPER TO TASTE. COVER AND COOK 35-40 MINUTES OR UNTIL CHICKEN WINGS ARE THOROUGHLY TENDER
Serve with rice or noodles
____________________________________________
this one is perfect for trying out the boneless technique. It taasted good one way or another. Also freezes well:
* Exported from MasterCook *
CHICKEN "DRUMETTES"
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Chicken Wings
Amount Measure ngredient -- Preparation Method1 Cup Water
1 Cup Soy Sauce
1 Cup White Sugar
4 Tablespoons Pineapple Juice
4 Tablespoons Vegetable Oil
6 Large Garlic Clove -- finely minced
2 Tablespoons Fresh Ginger Root,finely minced 48 Pieces Chicken "Drumettes"
1. Combine all ingredients. Marinate in the refrigerator for 24-48 hours in a food storage bag or in a covered dish.
2. Remove drumettes from marinade and place on a rack in a foil-lined pan.
3. Bake, uncovered, in a 350° oven for 50 minutes, basting twice with marinade.
4. Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - - -
this one is delish & freezes well
CHICKEN WINGS CHASSEUR
Serving Size : 6 Categories : Chicken Wings
Amount Measure Ingredient -- Preparation Method
36 Chicken Wings
Salt
Pepper
1/2 Pound Onion -- Thinly Sliced
3 Cups Mushrooms -- THINLY SLICED
4 Tablespoons Shallots -- CHOPPED
1 Teaspoon Garlic
1/4 Cup Flour
1 Cup Dry White Wine
1 1/2 Cups Canned Tomatoes
1 Cup Chicken Soup
1 Tablespoon Tarragon
CUT OFF AND DISCARD THE SMALL TIPS OF THE CHICKEN WINGS. LEAVE THE MAIN WING BONE ATTACHED AND INTACT
SPRINKLE THE CHICKEN WITH SALT AND PEPPER
HEAT A LARGE, HEAVY SKILLET AND WITHOUT ADDING FAT, ADD THE CHICKEN WINGS. COOK, STIRRING OFTEN, TO BROWN. THE CHICKEN WILL BROWN IN ITS OWN NATURAL FAT. WHEN LIGHTLY BROWNED, ADD THE Mushroom, ONION, SHALLOT AND GARLIC. COOK, STIRRING OCCASIONALLY FOR FIVE MINUTES
SPRINKLE WITH FLOUR AND STIR TO COAT THE PIECES OF CHICKEN AND MUSHROOMS
ADD WINE, TOMATOES, CHICKEN BROTH, AND TARRAGON. ADD SALT AND PEPPER TO TASTE. COVER AND COOK 35-40 MINUTES OR UNTIL CHICKEN WINGS ARE THOROUGHLY TENDER
Serve with rice or noodles
____________________________________________
this one is perfect for trying out the boneless technique. It taasted good one way or another. Also freezes well:
* Exported from MasterCook *
CHICKEN "DRUMETTES"
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Chicken Wings
Amount Measure ngredient -- Preparation Method1 Cup Water
1 Cup Soy Sauce
1 Cup White Sugar
4 Tablespoons Pineapple Juice
4 Tablespoons Vegetable Oil
6 Large Garlic Clove -- finely minced
2 Tablespoons Fresh Ginger Root,finely minced 48 Pieces Chicken "Drumettes"
1. Combine all ingredients. Marinate in the refrigerator for 24-48 hours in a food storage bag or in a covered dish.
2. Remove drumettes from marinade and place on a rack in a foil-lined pan.
3. Bake, uncovered, in a 350° oven for 50 minutes, basting twice with marinade.
4. Serve warm or at room temperature.
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Rec: Chicken Wings with Blue Cheese sauce...
I have made this a few times. I like the flavor of the wings as a result of the marinade; and enjoy the texture. Serve with celery and carrot sticks! YUM!!
Inspired by the American favourite, buffalo wings, this version is easier to make and stickier thanks to the addition of maple syrup and bourbon whiskey. Perfect Friday night fare!
Preparation Time 35 minutes
Cooking Time 70 minutes
Ingredients (serves 6)
6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed
Method
Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.
Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.
Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.
Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.
Transfer chicken to a serving platter and serve with the sauce.
I have made this a few times. I like the flavor of the wings as a result of the marinade; and enjoy the texture. Serve with celery and carrot sticks! YUM!!
Inspired by the American favourite, buffalo wings, this version is easier to make and stickier thanks to the addition of maple syrup and bourbon whiskey. Perfect Friday night fare!
Preparation Time 35 minutes
Cooking Time 70 minutes
Ingredients (serves 6)
6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed
Method
Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.
Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.
Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.
Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.
Transfer chicken to a serving platter and serve with the sauce.
shaun-in-to
Well-known member
This is about the only one we make now: Chicken Wings in Peanut Sauce
http://www.epicurious.com/recipes/food/views/Chicken-Wings-in-Peanut-Sauce-104540
http://www.epicurious.com/recipes/food/views/Chicken-Wings-in-Peanut-Sauce-104540