Coca-cola Wings

Coca-cola Wings

4 pounds chicken wings
10 ounces Coca-Cola
1 cup packed brown sugar
Garlic salt
Onion salt
1 tablespoon soy sauce

Place chicken wings a in shallow casserole. Sprinkle with garlic and onion salts. Pour mixture of Coca-Cola, sugar and soy sauce over all. Bake at 325 degrees F for 3 to 4 hours or until liquid has evaporated and wings become sticky.

Horseradish Wings

Horseradish Wings

2 1/2 pounds chicken wings, disjointed and
wing tips removed
Juice of 1 lemon
1/2 cup catsup
5 tablespoons prepared horseradish
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
5 1/2 teaspoons Tabasco sauce
1/2 teaspoon ground black pepper

Combine all ingredients in a plastic bag. Knead occasionally for 2 hours.

Cook on a grill or under a broiler. Cook for 10 minutes, then turn and baste with marinade. Cook an additional 10 minutes or until done.

Serve immediately or refrigerate until needed.

South Seas Wings

South Seas Wings

3 pounds chicken wings
1 cup soy sauce
1 cup brown sugar, packed
1/2 cup butter
1 teaspoon dry mustard
3/4 cup water

Disjoint the chicken wings, discarding the tips.

Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.

Preheat oven to 350 degrees F.

Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

Chicken Wings With Caramel-black Pepper Glaze

Chicken Wings With Caramel-black Pepper Glaze

Source: Ponzu Restaurant – San Francisco, California

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees F.

Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper.

Toss the chicken wings with the sauce and serve.

Serves 3.

Buffalo Wings

Buffalo Wings

2 pounds chicken wings
Onion powder
Salt
1 bottle Louisiana hot sauce
1/2 cup butter
Oil (for frying )

Disjoint wings. Save the tips for the soup pot. Sprinkle wing pieces with salt and onion powder. Fry in heavy skillet until well done and browned nicely. Drain on paper towels. Discard grease and wipe out skillet with paper towels.

Melt butter in same skillet and add Louisiana hot sauce. Bring to a boil and add wings. Remove from heat when wings are warmed through. Stir so all wings are coated and pour into serving bowl. Since the wings are eaten with the fingers, pass lots of napkins as they are messy.

Serve with celery sticks and a bowl of ranch dressing. This is done to cut the heat down a bit.

Classic Buffalo Wings

Classic Buffalo Wings

To get them any better, you’ll have to go to Buffalo, New York.

12 chicken wings
4 tablespoons butter
1 bottle Frank’s Louisiana Hot Sauce
1 tablespoon white vinegar
1 cup mayonnaise
2 teaspoons minced onion
1/2 cup sour cream
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon white vinegar
1/4 cup blue cheese, crumbled

Cut off all chicken wing tips. Cut remaining wing into two pieces (for a total of 24 pieces). Salt and pepper wings. Heat oil to 375 degrees F and deep fry wings in 2 to 4 batches until they are very crisp and golden; drain on paper towels.

In a saucepan, melt the butter with the hot sauce and the 1 tablespoon white vinegar. Dip wings in hot sauce.

For the dipping sauce, mix remaining ingredients well.

Mahogany Wings

Mahogany Wings

1 cup soy sauce
1 cup barbecue sauce
1/2 cup dry white wine
1/2 cup vegetable oil
6 tablespoons granulated sugar
2 cloves garlic, chopped
3 pounds chicken wings

Prepare chicken wings by cutting the wings into three pieces. Discard wing tips. Combine marinade ingredients. Marinate chicken 12 to 24 hours.

Remove chicken wings from marinade. Spread on a baking sheet. Bake for 11/2 hours in a 325 degrees F oven, basting occasionally. Watch chicken carefully. The sugar in the marinade may scorch near the end of the cooking time. If necessary, shorten cooking time slightly.

Honey Lime Chicken Wings

Honey Lime Chicken Wings

18 whole chicken wings, split
1/4 cup honey
2 tablespoons lime juice
Finely grated zest of one lime
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
Oil (for deep frying)

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Bandito Chicken Wings

Bandito Chicken Wings

Source: Taste of Home – Nov/Dec 1997

12 whole chicken wings
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat combine 2 tablespoons butter and oil. Fry chicken until brown. Place in a greased 13 x 9-inch baking pan.

In a saucepan, combine taco sauce, barbecue sauce and French dressing. Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake uncovered at 300 degrees F for 15 to 20 minutes or until chicken juices run clear.

Serve with remaining sauce.

Spicy Peanut Chicken Wings

Spicy Peanut Chicken Wings

4 tablespoons sesame oil
4 tablespoons white wine vinegar
3 tablespoons crunchy peanut butter
3 tablespoons clear honey
2 tablespoons chili sauce
2 pounds chicken wings

Whisk together marinade ingredients. Place chicken wings in a large container and pour marinade over’ cover and refrigerate for as long as possible, preferably overnight.

Preheat oven to 425 degrees F.

Bake chicken wings with marinade for 35 to 45 minutes, turning and basting frequently.