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The Recipe Vault

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Chicken Wings

Barbecued Chicken Wings

35 Chicken wings -- tips remove

1 Stick butter

1 cup Brown sugar

1/2 tablespoon Sauce

1/2 cup Dry red wine

2 teaspoons Dry mustard

2 large Garlic cloves -- crushed

1/4 cup Fresh lemon juice

Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken.

Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals.

If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

BEAUJOLAIS-GLAZED CHICKEN WINGS

3 pounds Chicken wings
tips removed at joints into 2 pcs

1/3 cup Soy sauce

1/3 cup Orange juice

2/3 cup Dry red wine

2 tablespoons Dry red wine -- (additional)

3 Cloves garlic -- mashed

2 tablespoons Ginger root -- chopped

6 tablespoons Red currant jelly

2 tablespoons Orange zest -- grated

1 tablespoon Orange zest
thin julienne For garnish

Place split wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and ginerrroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.

Line a baking pan with foil. Coat with cooking spray and place rack in baking pan. Drain chicken and arrange on once. Remove from oven, but do not turn off the oven. Combine jelly, 2 T Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes.

Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool minutes. Can be baked up to a day ahead and reheated. 5. Arrange in overlap.

BRONZED CHICKEN WINGS WITH YOUNG GINGER

2 pounds Chicken wings

1/4 cup Dark corn syrup

1/4 cup Soy sauce

1 tablespoon Corn oil

2 teaspoons Minced fresh ginger

2 tablespoons Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions -- cut into 2" slices

1/2 cup Chicken broth

1 tablespoon Cornstarch

2 tablespoons Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes.

Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes.

Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Makes 4 servings.

Buffalo Chicken Wings

3 pounds Chicken wings

Salt and pepper

1 Bottle Crystal's sauce

-----FOR DIP-----

1 ounce Crumbled bleu cheese

1/3 cup Mayonnaise

2 tablespoons Milk

Celery sticks

Lop the tips off the chicken wings and cut into drummettes. Discard tips or use for stock. Bake drummettes in a flat pan at 350 degrees for 25 minutes. Drain pan juices into stock pot for future use.

Add Crystal's Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by mixing and arrange all on a platter while piping hot. The wings are traditionally served with bleu cheese and celery.

CRISPY ORIENTAL CHICKEN WINGS
(MICROWAVE)

1 1/2 pounds chicken wings -- disjointed

1 medium egg

1/2 cup soy sauce

2 tablespoons garlic powder

1/4 teaspoon ginger powder

1 medium onion -- finely diced

2 cups finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder and set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion.

In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.