View Full Version : chicken wings

03-04-2008, 05:36 PM
heres some wing recipes i like to make

5 pepper chicken wings

1 cup vegetable oil
4 pounds chicken wings
8 tablespoons butter
3 cups hot sauce
2 tablespoons chopped fresh garlic
2 jalapeno peppers, seeded and chopped
2 Thai chile peppers, seeded and chopped
2 habanero peppers, seeded and chopped
2 yellow wax peppers, seeded and chopped
2 red chile peppers, seeded and chopped
salt and pepper to taste

Heat oil in deep-fryer to 300 degrees F (150 degrees C).
Preheat oven to 400 degrees F (205 degrees C).

Cook wings in hot oil for 15 minutes,
turning occasionally.
Drain on a paper towel-lined dish,
then transfer to a shallow baking dish.
Broil in the preheated oven for 15 minutes,
turning once.

Melt butter in a medium stock pot over medium heat.
Stir in hot sauce, garlic, jalapeno, Thai chile, habanero,
yellow wax, and red chile peppers.
Reduce heat to medium low and cook for 15 minutes,
or until peppers are softened.
Season to taste with salt and pepper,
and pour over wings, turning to coat.
Reduce oven temperature to 350 degrees F (175 degrees C),
and continue baking for an additional 10 minutes.
Let cool for 5 minutes, and enjoy.
Be sure to have plenty of water handy!

thai chicken wings

12 to 24 whole chicken wings
(or buy them chopped into wings and drumlets)
Note: double the recipe for larger groups
1/3 to 1/2 cup liquid honey
(1/2 cup if you have more than 12 wings)
3 Tbsp. soy sauce or wheat-free tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chilli powder
1 thumb-size piece galangal or ginger, grated
grated rind of 2 limes
(limes are easier to grate when uncut - only grate the rind,
not the white flesh underneath)
1-3 fresh red chillies, minced,
OR 1-3 tsp. red chilli sauce
(1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. coriander seeds, ground
(you can grind them yourself in a coffee grinder,
or buy already ground)
GARNISH (optional):
1/2 cup fresh coriander, roughly chopped

Make the marinade by combining all marinade
ingredients together in a large mixing bowl
(one that can accomodate all the wings).
Mix the wings in with the marinade, stirring
well to coat the meat. Allow wings to marinate
while you warm up the oven or BBQ.
Be sure to stir the wings occasionally.
Make-ahead Tip: For even better flavor,
allow the wings to marinate for several
hours or overnight.

If Baking in the Oven: Turn oven to the grill setting
and place wings on a broiling pan
(a grill with a pan underneath to catch drippings).
Place oven rack on highest level,
so that wings will be directly under the top heating
element of your oven. Slide the broiling pan onto this rack.
Watch the wings carefully as they cook,
turning every 5 minutes or so to make sure they don't burn.
As with barbecued wings, baste the wings once or twice on
each side with remaining marinade from the bottom
of the mixing bowl.

If Barbecuing: Place wings on a hot grill on your barbecue.
Baste with a brush once or twice on each side
(with remaining marinade from the bottom of the bowl),
or until the wings appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot
your barbecue or oven is).

thai chicken wings #2

5 pounds frozen chicken wings
1 cup chicken broth
1/2 cup white sugar
1/4 cup fish sauce
1/4 cup crushed garlic
1/4 cup finely chopped jalapeno chile peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil

Preheat oven to 400 degrees F (200 degrees C).
Place chicken wings on a non-greased cookie sheet.
Bake in the preheated oven for 45 minutes to 1 hour,
turning once, until golden brown.
Move to serving dish/platter.

In a medium skillet saute garlic and jalapeno
peppers in olive oil until soft.
Add chicken broth, fish sauce, paprika and sugar.
Add cornstarch and let thicken.
Stir all together and pour over crispy chicken wings.

thai chicken wings #3

18 wings, divided into individual segments (toss out the wing tips)
1/2 cup Sriracha chili sauce
2 Tbsp. honey
1 teaspoon garlic powder
3 Tbsp. lime juice
1/4 cup ketchup
(optional) 3 drops fish sauce

Cook wings, no sauce, until crispy - either on the grill or in the oven
Mix the rest of the ingredients together in a large bowl
Toss the cooked wings in the sauce, and return to the grill or oven for 5 minutes or so
Serve hot, with leftover sauce on the side

grilled coconut wings from the book WING IT!

For the Thai peanut sauce
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch of salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

For the marinade
2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal
(or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt

1. To make the peanut sauce,
add the peanuts along with the peanut oil to a food processor.
Blend, on high, until the peanuts form a rough paste.
Add the rest of the ingredients except for the cilantro;
blend until smooth. Stir in the cilantro and thin with
peanut oil to taste.

To make the marinade, using a food processor,
grind the ingredients into a paste the consistency
of thin yogurt. Reserve a small amount for basting
and transfer the remaining marinade to a glass bowl.
Add the cleaned and trimmed chicken wings.
Toss liberally, cover with plastic wrap,
and marinate in the refrigerator overnight.

To grill the wings, shake off the excess marinade and grill
the wings over medium heat for approximately 5 minutes per side,
or until crispy. Brush them frequently with the reserved marinade,
and be careful not to burn the wing tips.
The wings should have a crispy texture with a
deep mahogany color when done. Serve with the
Thai Peanut Sauce.

ginger orange glazed wings

1/2 cup frozen orange juice concentrate, thawed and undiluted
3 tablespoons fresh lemon juice
1/4 cup hoisin sauce
1 tablespoon vegetable oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
3 cloves fresh garlic, minced
2 pounds chicken wings
3 medium green onions, thinly sliced

In a large, resealable bag, mix the orange juice concentrate,
lemon juice, hoisin sauce, vegetable oil, sugar, ginger,
and fresh garlic. Add chicken wings, seal,
and shake to coat evenly. Refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Line a large baking sheet with aluminum foil.

Spread wings on foil with marinade,
and bake for 45 minutes, until brown and shiny.
Transfer to serving platter,
and garnish with green onions.

honey lime wings

18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying

In a large bowl, mix together the honey, lime juice,
lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the
chicken wings in the flour to coat.

In a large skillet, fry the chicken wings in hot,
1 inch deep oil until cooked through.
Place the cooked wings in the honey/lime mixture
and toss to coat well. Serve immediately.

australian deep fried wings

8 chicken wings
4 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet sherry
salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup corn flour
1 quart oil for deep frying

To Marinate: Place the chicken wings in a large
nonporous glass dish or bowl.
In a small bowl mix the soy sauce, oyster sauce,
sherry, salt and pepper and pour mixture over chicken;
turn to coat. Cover dish and refrigerate to marinate
for 12 to 24 hours.

Remove chicken from marinade,
disposing of any remaining marinade.
Mix all-purpose flour with corn flour in a shallow dish
or bowl and toss wings in flour mixture until well coated.

Heat oil in a deep skillet or deep fryer and deep fry
wings until crispy and cooked through (juices run clear).
Drain on paper towels and serve.

japanese style deep fried chicken

2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
1/8 teaspoon chicken bouillon granules
1 1/2 pounds skinless, boneless chicken breast halves -
cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

In a large bowl, mix together eggs, salt, pepper,
sugar, garlic, ginger, sesame oil, soy sauce, and bouillon.
Add chicken pieces, and stir to coat. Cover,
and refrigerate for 30 minutes.

Remove bowl from refrigerator,
add potato starch and rice flour to meat,
and mix well.

In a large skillet or deep fryer, heat oil to 365 degrees F
(185 degrees C). Place chicken in hot oil,
and fry until golden brown.
Cook meat in batches to maintain oil temperature.
Drain briefly on paper towels. Serve hot.

candied garlic wings

1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings

Heat honey, soy sauce, and garlic in a saucepan until boiling.
Place the wings in the bottom of a 9 x 13 inch baking pan,
and pour the honey mixture over the chicken.
Cover with foil. Marinate in the refrigerator for a
few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour;
turn the wings after 1/2 hour. Remove the foil cover,
and bake for 15 minutes. Take the wings out of the sauce,
and bake on a rack for 10 minutes. Turn the chicken wings,
and cook for another 10 minutes.

sweet and gooey wings

1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings

In a 9x13 inch casserole, combine soy sauce, brown sugar,
oil, ginger, and garlic powder.
Mix until brown sugar completely dissolves into the mixture.
Place the chicken wings in the dish and turn them over until
they are all well coated. Cover the dish and refrigerate for
at least 4 hours. Turn the chicken again, after 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken at 350 degrees F (175 degrees C), covered,
for 45 minutes. Turn the chicken wings,
and spoon sauce from the bottom of the pan
over the tops of the wings.
Cook an additional 50 minutes, uncovered.

mahogany wings fromt he book WING IT!

3/4 cup Chinese plum sauce
1/2 cup Chinese hoisin sauce
1/2 cup soy sauce (or a low sodium version if preferred)
1/3 cup apple cider vinegar
1/4 cup dry sherry
1/4 cup honey
5 scallions, green and white parts, finely minced
6 garlic cloves, finely minced

1. In a large bowl, combine the plum sauce, hoisin sauce,
soy sauce, vinegar, sherry, honey, scallions, and garlic.
Reserve 1/2 cup of the mixture for basting in a separate small bowl.

2. Add the chicken wings to the large bowl, stir to coat,
and place, covered, in the refrigerator for a minimum of 2 hours,
preferably overnight.

3. Place the wings in a single layer on a large baking sheet.
Place them in a preheated 350° F (175°C)
oven and bake for 30 to 40 minutes, until crisp and brown.
Baste every 10 minutes during cooking,
and about 5 minutes before removing the wings from the oven.

chinese style wings

3 pounds chicken wings
3 tablespoons salt
2 tablespoons white sugar
6 tablespoons water
6 tablespoons soy sauce
1 tablespoon gin
1/4 teaspoon ground ginger
1 quart vegetable oil for frying

FOR MARINADE: Combine the salt, sugar, water, soy sauce,
gin and ginger. Put mixture in a zipper style plastic bag,
add chicken and marinate for 24 hours or as long as possible,
turning bag frequently.

In a large skillet over medium high heat fry marinated
chicken wings in hot oil until golden brown,
about 8 minutes each side.

hawaiian chicken wings

4 cups canola oil for deep frying
3 pounds chicken wings,
tips removed and wings cut in half at joint
1 tablespoon garlic salt
1 cup cornstarch
2 eggs, beaten
1/2 cup cider vinegar
1/4 cup pineapple juice
1/4 cup ketchup
1 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Line a baking sheet with aluminum foil,
and spray with nonstick cooking spray.

Toss chicken wings with garlic salt, and set aside for 10 minutes.
Place cornstarch in a large plastic bag; toss the wings,
a few at a time until coated. Shake off excess cornstarch,
then dip into beaten egg. Shake wings in cornstarch again,
then fry until golden brown in deep fryer.
Drain on a paper towel-lined plate.

Stir together vinegar, pineapple juice, ketchup, honey,
and soy sauce in a saucepan over medium-high heat.
Once the sauce comes to a simmer,
place the chicken wings in a bowl,
pour all but 1/2 cup of the sauce overtop,
and toss to coat. Reserve remaining sauce to for basting.

Place chicken wings on prepared baking sheet.
Bake in preheated oven for 30 minutes,
then baste with remaining sauce, turn,
and bake for an additional 20 minutes.

To serve, place wings on serving platter,
and sprinkle with sesame seeds and green onions.

raspberry glazed wings

3/4 cup seedless raspberry jam
1/4 cup cider vinegar
1/4 cup soy sauce
3 garlic cloves, minced
1 teaspoon pepper
16 chicken wings

In a saucepan, combine jam, vinegar, soy sauce,
garlic and pepper. Bring to a boil; boil for 1 minute.
Cut chicken wings into three sections; discard wing tips.
Place wings in a large bowl;
add raspberry mixture and toss to coat.
Cover and refrigerate for 4 hours.

Line a 15-in. x 10-in. x 1-in.
baking pan with foil and heavily grease the foil.
Using a slotted spoon and reserving the marinade,
place wings in pan. Bake at 375 degrees F for 30 minutes,
turning once.

Meanwhile, in a saucepan, bring marinade to a rolling boil;
boil for 1 minute. Reduce heat; simmer,
uncovered for 10-15 minutes or until thickened.
Brush over wings. Bake 20-25 minutes longer,
turning and basting once,
or until chicken juices run clear.

thai-d up drunken wings


1 1/2 pounds of chicken wings eliminate the tip end piece


1 tab fish sauce (nam pla)
2 tabs thinly sliced and pounded lemon grass
10-15 cloves garlic, crushed
1 tab freshly milled black pepper
1 tab chopped red birdseye chiles (prik ki nu)
2 tabs chopped cilantro
(including roots if available)
2 tabs tomato ketchup
2 tabs whisky
(preferably bourbon or rice whiskey- Mekong type)

Mix the marinade,
stir the wings until thoroughly coated and leave to
marinade for 12-24 hours in the fridge.

They should then be barbequed or grilled over fairly high
heat until cooked through.

Dipping Sauce
1/2 cup mayonnaise
1/2 cup tomato ketchup
1/2 cup hot chili sauce (Tabasco is suitable)

vietnamese-style wings

3 to 3 1/2 pounds wings, separated at the joints,
wing tips reserved for another purpose
2 tablespoons roughly chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fresh ginger
3 tablespoons chopped green onion bottoms
1/2 cup roughly chopped lemongrass bottoms
3 tablespoons packed light brown sugar
1/3 cup fish sauce
3 tablespoons lime juice
3 tablespoons peanut oil
1 teaspoon salt
1/4 cup dry-roasted peanuts, chopped
1/4 cup chopped fresh cilantro leaves

Rinse the wing pieces under cold water and pat dry with
paper towels. Set aside in a large bowl while you prepare
the marinade. Combine the garlic, shallots, ginger,
green onions, lemongrass, brown sugar, fish sauce,
lime juice and peanut oil in the bowl of a food processor
and process until smooth. Pour the marinade over the
chicken wings and place in a plastic resealable food storage bag.
Refrigerate overnight.

Preheat the grill to medium and remove the wings from
the marinade. Reserve the marinade to brush the wings
while they cook. Place the wings on the grill and season
with the salt, and cook, turning over every few minutes
and basting with the marinade for the first 18 minutes or so.
Continue to cook the wings until cooked through,
about 8 to 10 minutes more.

jamaican jerk wings

1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
11/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup minced pickled jalapeno pepper, or to taste
1 teaspoon black pepper
6 drops hot sauce or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4),pounds,
the wing tips cut off and reserved for another use

Marinade: In a food processor or blender puree the onion,
the scallion, the garlic, the thyme, the salt, the allspice,
the nutmeg, the cinnamon, the jalapeno, the black pepper,
the hot sauce, the soy sauce and the oil.

In a large shallow dish arrange the wings in 1 layer
and spoon the marinade over them, rubbing it in.
Let the wings marinate, covered and chilled,
turning them once, for at least 1 hour or,
preferably, overnight.

Arrange the wings in 1 layer on an oiled rack set over
a foil-lined roasting pan, spoon the marinade over them,
and bake the wings in the upper third of a preheated
450 degree oven for 30 to 35 minutes,
or until they are cooked through.

03-04-2008, 05:37 PM
balsamic glazed wings from DINNER IMPOSSIBLE food network

1/4 cup soy sauce
1/4 cup honey
1/3 cup balsamic vinegar
4 tablespoons Irvine Spices Cajun Blackening Spice
2 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
40 small chicken wings, wing tip removed and separated at joint

In a mixing bowl, combine the soy sauce, honey,
balsamic vinegar, blackening spice and rotisserie blend,
mixing well. Add wings to mixture and let marinate for 1 hour.

Preheat oven to 375 degrees F.
Arrange wings on a baking sheet and bake for 25 minutes,
brushing the remaining marinade on the wings as they cook
in order to create a glaze.
Serve with your favorite dip and veggies.

peking chicken wings

1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce*
6 scallions, chopped fine
2 cloves garlic, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 pounds chicken wings,
wing tips cut off and reserved for another use
and the wings separated at the joint

*Available at Asian markets

In a large bowl or shallow glass dish stir together the
soy sauce, Sherry, hoisin sauce, scallions, the garlic,
vinegar, honey, marmalade, zests, bell pepper, and Tabasco.

Add the chicken wings, stirring to coat them well with the
marinade, and let them marinate, covered and chilled,
stirring ocasionally, for at least 4 hours or overnight.

Transfer the chicken wings to the rack of a foil-lined
broiler pan, reserving the marinade, and bake them in the
middle of a preheated 375 degree oven, turning them
every 20 minutes and basting them with the reserved
marinade, for 1 hour.

sticky wings

1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint

Heat oven to 450 degrees F. Grease large baking pan.

Combine green onion, honey, soy sauce, chili sauce,
oyster sauce, sesame oil, ginger and garlic in large bowl.
Add wings; toss to coat. Place wings with sauce in single
layer in prepared baking pan. Bake, turning occasionally,
25 minutes or until chicken is evenly browned.

Increase oven temperature to broil.
Broil wings 6 inches from heat, turning occasionally,
for 8 minutes or until sauce is thick enough to coat
back of spoon. Remove wings to platter;
spoon sauce over.

maple chicken wings

3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup

Preheat oven to 350 degrees F.

Cut off chicken wing tips and snip the skin between the
joints. Place in disposable large baking pan.
Add the maple syrup, soy sauce, teriyaki sauce, garlic,
garlic powder, onion powder, and black pepper,
toss to coat.

Place pan on baking sheet and bake for approximately
1 hours, tossing every 15 to 20 minutes.
The liquid will gradually evaporate the longer you cook it.

After 1 hour, increase the oven temperature to 425 degrees F.
Turn wings to coat evenly and cook an additional 45 minutes.

yogi wings

2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings (with tips removed and split at center joint)

Combine all dry ingredients in medium bowl.
Rinse chicken thoroughly. Place 1/3 of chicken in a
large bowl and spread dry mixture liberally over
chicken and mix with hands until chicken is
completely coated. Repeat same process with the
next 2/3 of chicken. Make sure you do 1/3 at a time
and refrigerate for at least 2 hours.

Place chicken on middle rack of grill on low heat
and cook until crispy, turning as needed,
combine with sauce for dipping at your preference.