Chook Me!

any good chicken wings recipes out here??

Public Comments

1. CHINESE CHICKEN WINGS 24 chicken wings 3/4 cup soy sauce 3/4 cup dry sherry 1 1/2 teaspoons ginger 3 cloves garlic, crushed 3 tablespoons honey 6 cups vegetable or peanut oil (for frying) Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well. Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly. Preheat oil to 360-365 degrees in a heavy bottom pan. Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much. Fry until golden brown. Drain on paper towels. SPICY CHICKEN WINGS 12 whole chicken wings 2 tablespoons garlic salt 2 tablespoons black pepper 2 tablespoons cayenne pepper 2 tablespoons fresh greek oregano leaves 2 cups blue cheese dressing, recipe follows Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours. Preheat a grill to medium-high. Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing. Blue Cheese Dressing: 1/4 pound blue cheese 1 cup mayonnaise 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2/3 cup evaporated milk 1/4 teaspoon garlic salt 1/4 teaspoon celery seed Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
2. Grill them on a grill with honey sauce and hot sauce
3. Chicken wings? Chicken WINGS? I have been up to my ears in chicken wings this week! I actually wrote a whole article on them yesterday (see source below).
4. These recipes have been tested and they are good. JERK CHICKEN For the marinade 2 cups finely chopped scallion 2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish 2 tablespoons soy sauce 2 tablespoons fresh lime juice 5 teaspoons ground allspice 3 teaspoons English-style dry mustard 2 bay leaves, center ribs discarded and the leaves crumbled 2 garlic cloves, chopped 1 tablespoon salt 2 teaspoons sugar 1 1/2 teaspoons dried thyme, crumbled 1 teaspoon cinnamon 5 pounds chicken parts, the wing tips discarded vegetable oil for brushing the grill. Make the marinade: In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon. Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and cover if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. Barbecued Tex-Mex Wings Ingredients 2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded 1/2 cup ketchup 1/2 cup apple cider vinegar 1/2 cup honey 1/2 cup packed light brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 1 teaspoon hot red pepper sauce 1 teaspoon mesquite-flavored liquid smoke Instructions Wash wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes. Yield: 4 to 6 servings Baked Hoisin Sauce Chicken Wings INGREDIENTS: 15 chicken wings 1 tablespoon honey or syrup 4 tablespoons hoisin sauce 3 tablespoons warm water 3/4 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves, finely minced 1 scallion (green onion, spring onion), finely minced 1 slice fresh ginger, minced PREPARATION: Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.
5. HONEY GARLIC CHICKEN WINGS 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.