Chook Me!

What types of seasonings should i use for chicken wings?

I WANT TO GRILL THEM OR BAKE, BUT I DON'T KNOW WHICH SEASONINGS TO COBIND AND USE.

Public Comments

1. I love to use Sazon seasoning by Goya and Adobo seasoning by Goya on my chicken wings. It gives them the perfect flavor especially when they're baked.
2. adobo is fantastic, as already suggested. i like to marinate the wings in vinegar for a day then season with adobo. i also like a generous sprinkling of lemon pepper. i've found some seasoning blends at sam's club that i've found work great on wings as well. there's one called kickin' chicken that is super tasty and slightly spicy. my son takes wings out of the freezer without even asking just so i can bake.
3. Make a Greek-type marinade with lots of lemon juice, olive oil, garlic, parsley, oregano and salt and pepper. Marinate at least 4-5 hours but overnight would be better. Very yummy. Or this marinade: take an 8 oz. can of tomato sauce, add an equal amount of water, and then add 1/4. c. veg. oil, and the juice of one lime. Then add mexican seasonings and be generous with them: chili powder, cumin, garlic, onion powder, oregano, chipolte peppers, cayenne (the hotter you like them, the more you add), salt and pepper, and a pinch or cinnamon. If you don't have all these spices just use a lot of good chili powder that combines all the seasonings for you. Mix all of this well and marinate the wings, again, overnight is best.
4. chicken is very versitile and anything goes with it... butt garlic is always in my chicken
5. Almost any will do it depends upon the flavor that you are going for. Like for Italian I would us oregano, garlic, basil. For Mexican style I would use garlic, cumin, oregano. It depends upon your taste buds.
6. a friend of mine used taco seasoning for her baked wings. pretty good.
7. My favorite chicken recipes....enjoy: COLA CHICKEN (And more variations of recipe) (My favorite: Wings or Ribs) 4 skinless, boneless chicken breasts 1 cup catsup 1 12oz. can cola (pepsi, coke, etc.) Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken. Bring to a boil. Cover, reduce heat and cook 45 minutes. (turning chicken a few times, while cooking...to prevent from sticking to pan) Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce. Yummmm! You can double the recipe and use more pieces of chicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"! I have used Ribs, just as good. I tried this recipe with 'meatballs'....was equally as good...served over rice. I found another variation.....omit the catsup and add a small jar of Salsa (any variety). I have tried using Salsa (omitting the catsup....not). You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you?? Well...while I was preparing to fix the 'Cola Chicken' recipe using Salsa.....I was also trying to carry on a conversation with my husband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like. I fixed chicken wings, (using the above recipe) but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken). Finally....!! I fixed the 'SALSA' chicken......that's good , too. Another (bright)idea.....I thought of trying......replace the catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....! Fixed the shrimp with cocktail sauce......eh...wasn't all that great...was OK...probably won't be fixing it again. Also tried beef stew cuts......that was pretty good.....I can see myself making this again. Served both over rice.....think the stew cuts would have been just as good over noodles. How about using the little cocktail wieners/sausages? Gonna try some butterfly cut pork chops….boneless pork chops…..pork steak. How about Vienna Sausages ?? Ummm! CRUNCHY ONION CHICKEN 1 1/3 cups French’s Original French Fried Onions 4 boneless skinless chicken breast halves 1 egg, beaten LIGHTLY CRUSH: Onions in a plastic bag. DIP: Chicken in egg COVER: With onion crumbs, press firmly to adhere to chicken. BAKE: Preheat oven to 400 degrees. Place chicken on lightly greased baking pan. Sprinkle with additional onion crumbs, if desired. Bake for 20 minutes or until no longer pink in center. Mushroom Chicken 4 boneless/skinless chicken breast (or any pieces you like) 1 can cream of mushroom soup. 1 can water Place chicken in crock pot (or sauce pan for stove top cooking) mix soup & 1 can of water together pour over chicken cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart. Serve over noodles or rice or dressing....or???