Chook Me!

I need a not-spicy chicken wings recipe?

Im Cooking chicken wings for the kids & they hate spicy food .

Public Comments

1. Marinade the wings in a mixture of olive oil,soy sauce and honey for at least 3 hours and then bake in the oven until crispy. Do plenty because they go very quickly.
2. Mix together, honey, lemon and garlic (crushed) and then add to chicken wings put in oven, walla yummy sweet and tangy chicken wings!
3. very lazy way is just cover in a bbq sauce from a bottle and roast off. a lot of 'bangs for the buck'. kids love 'em
4. When making wings I like to bake them first then fry them. Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce. The reason I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up. ****Or instead of frying them you can stick then under the broiler for about 5 or so minutes or until they are golden brown. Here are three sauces: Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever. Ingredients: 1 heaping cup chopped fresh or frozen rhubarb 2/3 cup water 1 medium onion, finely chopped 1 teaspoon canola oil 1 garlic clove, minced 3/4 cup ketchup 1/2 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 1/2 teaspoons hot pepper sauce 1/4 teaspoon salt In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups. Or This is my Absolute Favorite for WIngs: Honey Soy Sauce: 1/2 cup butter 1 cup honey 1 cup soy sauce 1 cup terriyaki sauce 1 tbsp seseme oil 1 tsp fresh grated ginger Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use. Sweet and Sour Sauce with molasses: 1/3 cup rice wine vinegar 2 tbsp white sugar 3 tbsp brown sugar 1 tbsp molasses (wipe everything out of the measuring spoon) 1 tbsp low sodium soy sauce 2 tsp corn starch mixed with 4 tsp water Put everything in a pan and bring to a boil, boil for about 2 min or until you have the consistency you want. Serve warm
5. Teriyaki Chicken Wings with Honey Glaze 8 Tbsp. butter ½ cup honey 1 cup chili sauce 6 Tbsp. lemon juice 1 Tbsp. Dijon style mustard 4 pounds chicken wing sections 3 Tbsp. teriyaki sauce salt and freshly ground black pepper to taste garlic powder to taste Preheat oven to 400ºF. Grease a greased 13 x 9 x 2” baking dish; set aside. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard. Bring to a boil and simmer for 10 minutes; remove from heat and set aside. Discard tips of chicken wings and halve at the main joint. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well. Sprinkle with salt, pepper and garlic powder. Bake, uncovered, for 20 minutes. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once. For crispier wings, place under the broiler for 2 minutes, just before serving. Makes about 24 appetizers. ----------------------- Korean Sesame Chicken Wings 1½ lbs. chicken wings, cut in half and tips removed 2 Tbsp. all purpose flour 1/4 cup cornstarch 3/4 tsp salt, optional 2 Tbsp. sugar 1½ tsp sesame seeds, toasted 1 clove garlic, minced 1 scallion, chopped 1 egg, beaten 2 Tbsp. soy sauce ½ cup peanut oil, for frying Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.