ISO: ISO favorite wing recipe ideas for a "Wing Ding" party...
- Thread starter denice
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music-city-missy
Well-known member
La Brea Tar Pit Wings - they were originally posted at Gail's but here's a link
These always go over well everywhere I take them.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37217
These always go over well everywhere I take them.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37217
dawn_mo
Well-known member
Here is a recipe that I really liked. REC: Sacramento Chicken Wings
As I recall I doubled the baking sauces and just did the garlic and the mustard sauce. I just recently did the mustard sauce again, and everyone loved it. I particularily like the baking technique because the wings are crispy.
* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 8-10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 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 each of chicken wings.
I also seasoned the chicken wings with a little Cajun Seasoning Salt before I baked them.
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
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As I recall I doubled the baking sauces and just did the garlic and the mustard sauce. I just recently did the mustard sauce again, and everyone loved it. I particularily like the baking technique because the wings are crispy.
* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 8-10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 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 each of chicken wings.
I also seasoned the chicken wings with a little Cajun Seasoning Salt before I baked them.
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
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cynupstateny
Well-known member
Helen Chen's Oven Roasted Oyster Sauce Chicken Wings. first posted by Ron in Worcester. Great!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=48288
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=48288
Rec: Jamaican "Jerk" Chicken Wings. I got this recipe of the net somewhere a long time
ago. These are really good..messy, but good!
Jamaican "Jerk" Chicken Wings
Amount Measure Ingredient -- Preparation Method
1 whole onion -- chopped
2/3 cup scallion -- finely chopped
2 cloves garlic
1/2 teaspoon dried thyme -- crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon nutmeg -- freshly grated
1/2 teaspoon cinnamon
1/4 cup pickled jalapeno pepper -- minced
1 teaspoon black pepper
6 drops Tabasco sauce
2 tablespoons soy sauce
1/4 cup vegetable oil
1/4 cup sugarcane syrup
18 chicken wings -- tips removed
In a food processor puree all ingredients until smooth.
Separate wing sections and lay in a large shallow dish. Pour marinade over. Let the wings marinate, covered and chilled, turning once, for at least 1 hour or, preferably, over night.
Remove from marinade and bake on sheet pan at 375 F. for 15 minutes. Turn and baste with marinade and bake at 400 F. for another 15 minutes.
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ago. These are really good..messy, but good!
Jamaican "Jerk" Chicken Wings
Amount Measure Ingredient -- Preparation Method
1 whole onion -- chopped
2/3 cup scallion -- finely chopped
2 cloves garlic
1/2 teaspoon dried thyme -- crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon nutmeg -- freshly grated
1/2 teaspoon cinnamon
1/4 cup pickled jalapeno pepper -- minced
1 teaspoon black pepper
6 drops Tabasco sauce
2 tablespoons soy sauce
1/4 cup vegetable oil
1/4 cup sugarcane syrup
18 chicken wings -- tips removed
In a food processor puree all ingredients until smooth.
Separate wing sections and lay in a large shallow dish. Pour marinade over. Let the wings marinate, covered and chilled, turning once, for at least 1 hour or, preferably, over night.
Remove from marinade and bake on sheet pan at 375 F. for 15 minutes. Turn and baste with marinade and bake at 400 F. for another 15 minutes.
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melissa-dallas
Well-known member
Charlie's Calgary Hot Wings are great. Here's the post
CALGARY HOT WINGS
Recipe By :Steve Raichlen
2 pounds chicken wings -- (12 whole)
2 cups wheat beer
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter -- (1/2 stick) melted
1/4 cup sriracha -- (Thai hot sauce, see Note)
1/2 cup Crystal-brand hot sauce -- or Tabasco sauce
2 tablespoons fresh cilantro -- chopped (optional)
1 1/2 cups wood chips or chunks (preferably hickory
or oak) soaked for 1 hour in water to
cover, then drained
1. Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
5. When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.
6. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.
NOTES : Sriracha is a sweet Thai hot sauce–think turbocharged ketchup, rather than tongue-blistering hot sauce. It is named for a city on Thailand’s Eastern Seaboard. It is available at most Asian markets, or through www.ImportFood.com.
CALGARY HOT WINGS
Recipe By :Steve Raichlen
2 pounds chicken wings -- (12 whole)
2 cups wheat beer
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon celery seed
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter -- (1/2 stick) melted
1/4 cup sriracha -- (Thai hot sauce, see Note)
1/2 cup Crystal-brand hot sauce -- or Tabasco sauce
2 tablespoons fresh cilantro -- chopped (optional)
1 1/2 cups wood chips or chunks (preferably hickory
or oak) soaked for 1 hour in water to
cover, then drained
1. Rinse the chicken wings under cold running water and blot dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer they marinate, the more pronounced the beer flavor will be.
2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
3. Drain the wings in a colander and blot them dry with paper towels; discard the beer. Place the wings in a mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke; then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
5. When ready to cook, brush and oil the grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings, turning periodically, until the skin is golden brown and crisp, and the meat is cooked through, 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves. There should be no trace of red at the bone.
6. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You’ll want to provide plenty of napkins to your guests.
NOTES : Sriracha is a sweet Thai hot sauce–think turbocharged ketchup, rather than tongue-blistering hot sauce. It is named for a city on Thailand’s Eastern Seaboard. It is available at most Asian markets, or through www.ImportFood.com.
shaun-in-to
Well-known member
Chicken Wings in Peanut Sauce (sorta Thai)
http://www.epicurious.com/recipes/recipe_views/views/104540
http://www.epicurious.com/recipes/recipe_views/views/104540
My 2 all-time favorites: Japanese Chicken Wings and Chicken Wings Katakuri
Japanese Chicken Wings
4 lbs. chicken wings (use drummettes if you can find them)
1/4 cup soy sauce
1/2 cup aji mirin (sweet rice wine)
1/4 cup sugar
1/2 tsp. crushed red pepper
1 garlic clove, crushed
1-1/2 tsp. grated fresh ginger root (don’t use powdered)
Cut each wing into 3 parts, separating at the joints (unless you are using drummettes). Throw away wing tips. In large baking pan, or two 12x8” baking dishes, combine remaining ingredients. Add wings and turn to coat well. Let marinate 1 hour at room temperature, turning occasionally. Note: you can make these in advance, cover and refrigerate for up to 24 hours.
Preheat oven to 375 deg. Bake chicken, in the marinade, uncovered, for 1-1/2 hours. Turn them over occasionally. Serve either warm or cold.
Chicken Wings Katakuri
Katakuri powder (this is water chestnut powder which you buy at the Japanese market)
chicken wings, cut up, or drummettes (as many as you need)
oil for deep frying
sesame seeds, toasted
Heat oil in deep pan. Toss the powder and chicken wings in a ziploc bag to coat. Dip wings in egg white mixture and fry in hot oil quickly until browned. Drain on paper towel then put into baking pan.
Sauce:
1/2 cup vinegar
1 cup sugar
4 tbl. catsup
3 tbl. soy sauce
1/4 tsp. Chinese 5-spice powder, optional
3 tbl. pineapple juice
3 tbl. crushed pineapple
1 tsp. salt
1 tsp. each grated ginger and minced garlic
Bring sauce ingredients to a boil and pour over chicken. Bake at 350 deg. for 40 minutes, turning once.
Sprinkle with sesame seeds and serve.
Note: since there is no set amount as to how many wings you are going to make, just use as much sauce as seems fit - don’t ‘drown’ the wings, but be aware they will soak up some of the sauce.
Japanese Chicken Wings
4 lbs. chicken wings (use drummettes if you can find them)
1/4 cup soy sauce
1/2 cup aji mirin (sweet rice wine)
1/4 cup sugar
1/2 tsp. crushed red pepper
1 garlic clove, crushed
1-1/2 tsp. grated fresh ginger root (don’t use powdered)
Cut each wing into 3 parts, separating at the joints (unless you are using drummettes). Throw away wing tips. In large baking pan, or two 12x8” baking dishes, combine remaining ingredients. Add wings and turn to coat well. Let marinate 1 hour at room temperature, turning occasionally. Note: you can make these in advance, cover and refrigerate for up to 24 hours.
Preheat oven to 375 deg. Bake chicken, in the marinade, uncovered, for 1-1/2 hours. Turn them over occasionally. Serve either warm or cold.
Chicken Wings Katakuri
Katakuri powder (this is water chestnut powder which you buy at the Japanese market)
chicken wings, cut up, or drummettes (as many as you need)
oil for deep frying
sesame seeds, toasted
Heat oil in deep pan. Toss the powder and chicken wings in a ziploc bag to coat. Dip wings in egg white mixture and fry in hot oil quickly until browned. Drain on paper towel then put into baking pan.
Sauce:
1/2 cup vinegar
1 cup sugar
4 tbl. catsup
3 tbl. soy sauce
1/4 tsp. Chinese 5-spice powder, optional
3 tbl. pineapple juice
3 tbl. crushed pineapple
1 tsp. salt
1 tsp. each grated ginger and minced garlic
Bring sauce ingredients to a boil and pour over chicken. Bake at 350 deg. for 40 minutes, turning once.
Sprinkle with sesame seeds and serve.
Note: since there is no set amount as to how many wings you are going to make, just use as much sauce as seems fit - don’t ‘drown’ the wings, but be aware they will soak up some of the sauce.
heather_in_sf
Well-known member
How about a tapas recipe: Chicken Wings in Garlic Sauce
Found this online years ago from a tv show but I don't remember which one, they did three tapas dishes, I brought all three to a tapas party and they were great. These are garlicy!
TAPAS - Chicken Wings in Garlic Sauce
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
Found this online years ago from a tv show but I don't remember which one, they did three tapas dishes, I brought all three to a tapas party and they were great. These are garlicy!
TAPAS - Chicken Wings in Garlic Sauce
2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.
Apricot & Lime Chicken Wings
I make these every Christmas Eve. My family loves them. Do not use frozen wings. Keep an eye on them and turn. The sugar will burn. Done when sauce tuns into a glaze. Will happen all of a sudden.
ingredients
8 lb chicken wings
1 cup fresh lime juice (from 8 to 10 limes)
1 cup apricot preserves
1 cup soy sauce
2/3 cup sugar
4 large garlic cloves
Special equipment: 2 large roasting pans (about 16 by 12 inches)
preparation
Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
Serve wings warm or at room temperature.
Gourmet, December 1999
I make these every Christmas Eve. My family loves them. Do not use frozen wings. Keep an eye on them and turn. The sugar will burn. Done when sauce tuns into a glaze. Will happen all of a sudden.
ingredients
8 lb chicken wings
1 cup fresh lime juice (from 8 to 10 limes)
1 cup apricot preserves
1 cup soy sauce
2/3 cup sugar
4 large garlic cloves
Special equipment: 2 large roasting pans (about 16 by 12 inches)
preparation
Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
Serve wings warm or at room temperature.
Gourmet, December 1999