Chook Me!

any ideas for chicken wing recipes other than just fried or baked?

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1. Thai Chicken Wings with Peanut Sauce (slow cooker) Ingredients 24 chicken wing drummettes (about 2-1/4 pounds) 1/2 cup bottled salsa 2 tablespoons creamy peanut butter 1 tablespoon lime juice 2 teaspoons soy sauce 2 teaspoons grated fresh ginger 1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda) 1/4 cup creamy peanut butter 3 tablespoons soy sauce 3 tablespoons water 2 cloves garlic, minced Directions 1. Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools). 4. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).
2. I really like to grill mine. They crisp up nicely, get a nice smokey flavour, and the extra fat drips off so they are at least a little bit healthier than the fried ones. Typically when doing wings, the sauce is added at the end before serving. But, when I grill, I prefer to sauce them up about half way through the cooking process. If the sauce is sweet/sugary, it's best to do this near the end, and if you do apply sauce while they are still over the fire, be sure to keep an eye on them so the sauce doesn't burn. Unless you like soggy wings, I'd avoid anything like steaming, crockpot cooking or similar.
3. The One. Just got the marinade recipe this week, my god its good. In a zip lock freezer bag, I added a marinade as follows: 1 part worctershire sauce 1/4 part chili paste 2 parts kraft original BBQ sauce Salt and freshly ground black pepper. Whisked them well and added them to the wings and left for a minimum of four hours in the refrigerator. Then I baked in an aluminum foil baking tray at 350 to 375 till they were done. Doing drumsticks maybe Saturday have as finger foods with beers with friends coming over, or I may opt for the wings.
4. The following recipe is a crock pot recipe so it isn't fried or baked. CROCK POT TERIYAKI SAUCE WINGS Ingredients: 3 pounds chicken wings 1 onion, chopped 1 cup soy sauce 1 cup brown sugar 2 teaspoons ground ginger 2 cloves garlic, crushed 1/4 cup dry sherry Directions: 1. Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. 2. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. 3. Mix all remaining ingredients together and pour over chicken wings. 4. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.