What is your best baked wing recipe?
- Thread starter julieinva
- Start date
marg in pa's REC: Asian-Style Baked Chicken Wings...
Asian-Style Baked Chicken Wings
1 1/4 cup soy sauce
2/3 cup dry sherry
1 cup hoisin sauce
2/3 cup plum sauce
1 cup minced scallions -- white and tender green
5 large garlic cloves -- minced
2/3 cups cider vinegar
1/3 cup honey
5 pounds chicken wings
1/2 cup sesame seeds
In a medium non reactive saucepan bring everything but the wings and sesame seeds to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and alow to come to room temp.
In a large bowl combine wings with sauce mixture. Cover and refrigerate overnight.
Preheat oven to 350 line a baking pan with foil. Roll wings in sesame seeds and bake in a single layer until just cooked through about an hour. Serve at room temperature.
Asian-Style Baked Chicken Wings
1 1/4 cup soy sauce
2/3 cup dry sherry
1 cup hoisin sauce
2/3 cup plum sauce
1 cup minced scallions -- white and tender green
5 large garlic cloves -- minced
2/3 cups cider vinegar
1/3 cup honey
5 pounds chicken wings
1/2 cup sesame seeds
In a medium non reactive saucepan bring everything but the wings and sesame seeds to a boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and alow to come to room temp.
In a large bowl combine wings with sauce mixture. Cover and refrigerate overnight.
Preheat oven to 350 line a baking pan with foil. Roll wings in sesame seeds and bake in a single layer until just cooked through about an hour. Serve at room temperature.
We enjoy the rec: posted by Pat/No Cal La Brea Tar Pit Chicken Wings
It is very, very easy....Makes a huge mess on your baking sheets, so line with heavy foil. Makes clean up a breeze. I recall adding both chopped onion and garlic the last time I made them.
Regards,
Barb
P.S. Tx Pat for another fun recipe!!
24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground ginger
Preheat oven to 400°F.
Cut off wing tips, reserving them for another use, and halve wings at joint. Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings. Bake wings in middle of oven 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
Transfer wings with tongs to a platter.
Serves 8 to 12 as an hors d'oeuvre.
Gourmet
Sugar And Spice
February 1999
Metta Miller, Boston MA
It is very, very easy....Makes a huge mess on your baking sheets, so line with heavy foil. Makes clean up a breeze. I recall adding both chopped onion and garlic the last time I made them.
Regards,
Barb
P.S. Tx Pat for another fun recipe!!
24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground ginger
Preheat oven to 400°F.
Cut off wing tips, reserving them for another use, and halve wings at joint. Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings. Bake wings in middle of oven 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
Transfer wings with tongs to a platter.
Serves 8 to 12 as an hors d'oeuvre.
Gourmet
Sugar And Spice
February 1999
Metta Miller, Boston MA
We love this one
{.Y. is a friend of ours from Toronto.
Chicken Wings from PY
1 cup grated ginger
2 T. crushed garlic
10 lb. chicken wings
2 cups brown sugar
2 cups soy sauce
2 cups dry sherry
Marinate overnight. Bake 1/2 hour at 350„a, then finish on grill (or broil). Note: We skip the sherry and use rice wine vinegar instead.
{.Y. is a friend of ours from Toronto.
Chicken Wings from PY
1 cup grated ginger
2 T. crushed garlic
10 lb. chicken wings
2 cups brown sugar
2 cups soy sauce
2 cups dry sherry
Marinate overnight. Bake 1/2 hour at 350„a, then finish on grill (or broil). Note: We skip the sherry and use rice wine vinegar instead.
RC: Japanese Chicken Wings
Japanese Chicken Wings are my favorite....
2 lbs Chicken drumettes
1/2 cup soy sauce
1/2 cup sake
1/4 cup sugar
1/4 tsp. crushed red pepper
2 garlic cloves, crushed
1 1/2 tsp. grated FRESH ginger root
Mix all ingredients except drumettes
Put marinade into a 12 by 8 baking dish, add
chicken and turn to coat. Marinate for 24
hours or up to 48.
Bake uncovered, in marinade, at 375 for 1 1/2
hours turning
occasionally. Serve warm or cold.
Outstanding flavor!
Japanese Chicken Wings are my favorite....
2 lbs Chicken drumettes
1/2 cup soy sauce
1/2 cup sake
1/4 cup sugar
1/4 tsp. crushed red pepper
2 garlic cloves, crushed
1 1/2 tsp. grated FRESH ginger root
Mix all ingredients except drumettes
Put marinade into a 12 by 8 baking dish, add
chicken and turn to coat. Marinate for 24
hours or up to 48.
Bake uncovered, in marinade, at 375 for 1 1/2
hours turning
occasionally. Serve warm or cold.
Outstanding flavor!
cindy-k-mi
Well-known member
Here are my favorite ones...
* Exported from MasterCook *
Diablo Chicken Wings
Recipe By :Maggie
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers And Dips Chicken and Poultry
Amount Measure Ingredient -- Preparation Method
3 pounds chicken wings
1 Tablespoon coarse salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Wash chicken wings and pat dry with paper towels. Mix remaining ingredients in large bowl. Add wings and toss to coat. Let stand at room temperature for 1 hour. Shake off excess seasonings and grill 8 minutes on each side. (I bake at 350º for about an hour because the spices always seem to burn on the grill.)
NOTES : These are different from most hot wing recipes -- not as messy. They're kind of on the spicy side. I cut down on the red pepper flakes or even leave them out when serving to children.
* Exported from MasterCook *
Diablo Chicken Wings
Recipe By :Maggie
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers And Dips Chicken and Poultry
Amount Measure Ingredient -- Preparation Method
3 pounds chicken wings
1 Tablespoon coarse salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
Wash chicken wings and pat dry with paper towels. Mix remaining ingredients in large bowl. Add wings and toss to coat. Let stand at room temperature for 1 hour. Shake off excess seasonings and grill 8 minutes on each side. (I bake at 350º for about an hour because the spices always seem to burn on the grill.)
NOTES : These are different from most hot wing recipes -- not as messy. They're kind of on the spicy side. I cut down on the red pepper flakes or even leave them out when serving to children.
dawn_mo
Well-known member
REC: Sacramento Wings with four baking sauces to choose from...
The mustard sauce is particularily good.
* Exported from MasterCook *
Sacramento Wings
Recipe By : The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories :
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 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
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The mustard sauce is particularily good.
* Exported from MasterCook *
Sacramento Wings
Recipe By : The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories :
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 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
- - - - - - - - - - - - - - - - - -
debbie_in_ga
Well-known member
REC: Chinese Chicken Wings
Hi Julie,
These are tasty hot or room temp. Very delish!
Debbie
Chinese Chicken Wings
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed
with the flat side of a knife
10 cloves garlic, smashed with the flat side
of a knife
1 chunk fresh ginger (2 1/2 inch) peeled,
then cut into 10 slices about the size of a
quarter, each smashed with the flat side of
a knife
3 1/2 - 4 pounds chicken wings, rinsed and
drained
Stir the Chinese Marinade ingredients in a
saucepan and heat until boiling. Reduce the
heat to low and simmer for 10 minutes. Let
the marinade cool slightly.
With a sharp knife separate the drumettes
from the wingtips at the joint. Place all
the pieces in a bowl or a deep pan and add
the still-warm marinade. Stir to coat, cover
with plastic wrap, and let the wings
marinate for several hours, or overnight if
possible, in the refrigerator.
Preheat the oven to 500°F. Line a cookie
sheet with aluminum foil and arrange the
wings on the cookie sheets. Brush liberally
with the marinade. Roast for 40 - 60
minutes, turning once or twice, until the
wings are cooked, crispy, and glazed. Serve
hot, at room temperature, or cold as an
appetizer or an entrée with a vegetable and
steamed rice.
Hi Julie,
These are tasty hot or room temp. Very delish!
Debbie
Chinese Chicken Wings
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed
with the flat side of a knife
10 cloves garlic, smashed with the flat side
of a knife
1 chunk fresh ginger (2 1/2 inch) peeled,
then cut into 10 slices about the size of a
quarter, each smashed with the flat side of
a knife
3 1/2 - 4 pounds chicken wings, rinsed and
drained
Stir the Chinese Marinade ingredients in a
saucepan and heat until boiling. Reduce the
heat to low and simmer for 10 minutes. Let
the marinade cool slightly.
With a sharp knife separate the drumettes
from the wingtips at the joint. Place all
the pieces in a bowl or a deep pan and add
the still-warm marinade. Stir to coat, cover
with plastic wrap, and let the wings
marinate for several hours, or overnight if
possible, in the refrigerator.
Preheat the oven to 500°F. Line a cookie
sheet with aluminum foil and arrange the
wings on the cookie sheets. Brush liberally
with the marinade. Roast for 40 - 60
minutes, turning once or twice, until the
wings are cooked, crispy, and glazed. Serve
hot, at room temperature, or cold as an
appetizer or an entrée with a vegetable and
steamed rice.