Chook Me!

Recipes for cooking chicken wings?

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1. EASY YOGURT CHICKEN WINGS 16 chicken wings 2 tablespoons curry powder 1/2 pint plain yogurt 1/2 cup water 1 inch ginger root, peeled and grated Fold the tips in back of the chicken wings and place them in an ovenproof baking dish. Combine remaining ingredients and spoon mixture over the wings, taking care that each piece is coated. Bake, uncovered, in a 325°F oven for 1 1/2 hours. Serve with rice which has been steamed with raisins and slivered almonds. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> BUFFALO CHICKEN WINGS 10-12 chicken wings (2 1/2 lbs.) 1/4 to 3/4 cup hot pepper sauce 1/4 cup butter Vegetable or peanut oil (for frying) 4 cloves garlic, minced 1 shallot, minced (optional) 1 onion, finely minced (optional) pinch of sea salt Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F. Split the wings at each joint and discard tips. Rinse and pat dry with paper towels. Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt. When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy. Drain on paper towels. Toss with the hot sauce, coating several times to cover well. Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> CHINESE-FRIED CHICKEN WINGS 3 lbs. (about 16) chicken wings 2 eggs, slightly beaten 2/3 c. milk 1 c. all-purpose flour 2 tbsp. soy sauce Vegetable oil for deep-frying Salt Using kitchen shears, cut off wing tip, cutting at the joint. Reserve tips for use at another time. Cut the other two sections at joint. At center of each section, cut to the bone all the way around, then make 5 cuts lengthwise from circle to ends. Mix next 4 ingredients until smooth and blended. Dip chicken in batter and fry in hot deep oil (350 F. on frying thermometer) until browned and crisp. Drain and sprinkle with salt. Makes about 32 pieces. SDR
2. I just marinate mine in soya sauce for an hour or so. Deep fry for 1-2 min. on each side and serve with lemon wedges. Fast and easy and very flavourful.
3. WARNING, YOU BETTER MAKE PLENTY!!! DOUBLE OR TRIPLE THIS FOR A CROWD! http://www.davaonline.com/v3/assets/potd/buffalo%20hot%20wings%20and%20celery%20dipped%20in%20bluecheese%20sauce.jpg THIS IS MY WAY... Just cut up a couple packs of raw wings, wash, dry them. Season with salt, pepper, garlic POWDER. Brown em lightly in a skillet, WITH OIL JUST DEEP ENOUGH TO BROWN EM! DO NOT COVER THE WINGS WITH OIL! , move to a cookie sheet and place in 350* oven for 10 minutes. CUT SOME CELERY STICKS AND CARROT STICKS TO DIP TOO. Mix in a bowl for the table: 1 cup Lousiana red pepper sauce 1/2 cup of malt or plain vinegar Meanwhile mix your dip: OR JUST USE RANCH! 1/2 cup blue cheese or roquefort cheese, crumbled 1/2 cup mayonnaise 1/2 cup yogurt or sour cream 1 tablespoon lemon juice 1 tablespoon wine vinegar Better if chilled! Now when you serve em, dip in the hot sauce mix then in the blue cheese or ranch!!!
4. Try this chinese recipe, This is real easy (Braised Soy Sauce Chinese Chicken Wings) 1 kg (approx. 2 lbs) chicken wings 375 ml (aprrox 12 fl oz) Soy Sauce (use green label/cap kikkoman soy sauce, or any reduced sodium soy sauce) 375 ml (aprrox 12 fl oz) water 60 ml (approx 2 fl oz) rice wine /or dry sherry 1/2 tsp finely grated ginger 1-2 pieces whole star anise 1 tbsp sugar 1 tsp sesame oil Mix together the soy sauce, water, rice wine, grated ginger, and star anise in a large sauce pan(able to accomodate the ingredients with the chicken wings).Bring to a boil, then add the chicken wings and return to a boil, once boiling again, reduce heat and let simmer for 25-30 minutes. Stir in the sugar and sesame oil, cook and stir. *or you can brush the sesame oil on the chicken wings after cooking. *garnish with chopped chinese parsley.
5. This is a bit different, and delicious! Taco Chicken Wings INGREDIENTS: 1/2 cup all-purpose flour 1 envelope (approx. 1 1/4 ounces) Taco Seasoning Mix 3 pounds chicken wings, tips removed, cut at the joints 6 tablespoons butter 1 cup crushed Doritos or other corn chips PREPARATION: Combine flour with Taco Seasoning Mix in a plastic food storage bag. Add chicken wings, a few at a time, and shake to coat thoroughly. Melt butter in a 15x10x1-inch baking pan (jelly roll pan size) or a large roasting pan. Add chicken to the pan turning over to coat well with the melted butter. Roll chicken pieces in corn chips then return to the baking pan. Bake at 350° for 45 minutes. Makes about 32 taco chicken wing appetizers. JM