Chicken Wing Recipe

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Preface

Chicken wing is delicious.

List of Recipes

1. Empress Chicken Wings

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

2. George Fassett's Hot Chicken Wing Sauce

tag: chicken wing

Yield: 1 Cup

Ingredients

Directions

Text only: "Melt 1/2 pound of butter and mix with as much Hot Tabasco sauce as you can stand. For super hot, add the whole bottle (now, that can get really hot depending on the size of the bottle you buy!).

Salt and pepper to taste, usually fairly heavy on the salt (keeps you eating the wings, like popcorn despite the fire coming out of your nostrils!)

Don't forget celery and blue cheese dressing to cool down the insides of your mouth enough to go back and have some more!

A trick I like... coat your wings in this mixture, and then deep fry them, and then coat again when done. Makes the wings nice and crispy!"

Source: George Fassett, Cyberealm BBS Watertown NY Originally posted July 7, 1992

Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

3. Chicken Wings Gumbo Style From Tony Burke

tag: chicken wing

Yield: 6 Servings

Ingredients

Directions

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

MAMMY cc: ALL

cc: ALL --- þ OLX 1.51 þ You know your dieting when postage stamps taste good!

|OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY BURKE To: ALL Subject: GUMBO #7 Flags:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

4. Bronzed Chicken Wings with Young Ginger

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Source: MAINPOUL.ZIP

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

5. Braised Chicken Wings W/black Bean Sauce

tag: chicken wing

Yield: 8 Servings

Ingredients

Directions

1. Soak fermented black beans.

2. With a cleaver, chop off bony wing tips and discard; then chop each wing in 5 sections.

3. Dice green pepper and onions. Mince garlic and mash with soaked black beans.

4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly.

5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes.

6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken sauce.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

6. Buffalo Wings #2

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Heat cooking oil in a deep fryer to 375 F. Cut each wing into 3 pieces and discard the wingtips. Do not remove the skin from the wings. Fry them for 12 dried Ancho chile 15 minutes in small enough batches that the oil temp won't drop below 325 F. My deep fryer will handle 2 lb at a time. I usually put the "drumettes" in first because they take slightly longer to cook; then I add the other pieces after the drumettes have cooked for about 1 minute. They're cooked when the bubbles slow down and the wing pieces are all floating. Agitate the pieces occasionally during frying so they don't stick together.

While the wings are frying, put the margarine and sauce in a small saucepan or skillet and heat it on low. Bring the mixture to a simmer, stirring occasionally.

When the wings are done, remove them from the oil and drain. Place the wing pieces in a plastic bowl with a tight fitting lid (I use a Tupperware container) and pour the hot sauce mixture over the wing pieces. Put the lid on the plastic container and shake it well, thoroughly coating the wing pieces with sauce.

Remove the wing pieces from the sauce, allowing excess sauce to drain off of them. I use a pair of tongs and shake the excess sauce off before putting them on a serving platter. They can be eaten hot, cold, or room temperature. Serves 2 - 4.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

7. Chicken Wing Drumsticks

tag: chicken wing

Yield: 3 Servings

Ingredients

Directions

Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.)

Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time.)

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

8. Creole Fried Chicken

tag: chicken wing

Yield: 4 servings

Ingredients

Directions

EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD

Season the chicken with Essence. Smear the mustard over each piece of chicken thoroughly. Season the flour with Essence. Whisk the eggs and milk together. Season the mixture with salt and pepper. Fill a large skillet up half way with the oil. Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely. When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side. Remove the chicken from the oil and drain on paper towels. Season the chicken with Essence. Serve the chicken warm.

Posted to recipelu-digest by molony <molony[at]scsn.net> on Feb 25, 1998

9. Dark 'n Delicious Wing Sauce

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Mix soy and hoisin in a saucepan at medium-high heat. Stir in other ingredients, cornstarch slurry last. Bring to a soft boil for 2 minutes, stirring constantly as sauce thickens. Reduce heat, continue stirring and adjust to taste. Put aside to cool.

Wings: Rinse with water and trim off tips. In batchs, brown wings on very high heat in vegetable oil. Place wings in a casserole dish and cook at 375 for 1 1/2 hours. Toss them once or twice and pour some sauce over them after 30 minutes. Prepare a large finger-bowl and eat.

Try dipping anything edible, or not, into leftover sauce: Brocolli, veggie sticks, the cat etc..

10. Crispy Curry Chicken Wings With

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 TBSP. of the chutney, the lemon juice, the salt, and the cayenne, add the wings and toss them to coat them well. Let the wings marinate, covered and chilled, for at least 4 hours or overnight. In a small bowl stir together the remaining 2 TBSP. chutney and the soy sauce. Arrange the wings, marinade discarded, skin > side up, on the oiled rack of a broiler pan and bake them in a preheated 475~ oven for 25 minutes. Brush the wings with the soy sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp. Make the sauce: In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice and salt to taste. Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce. Makes about 20 hors d'oeuvres.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

11. Buffalo Style Chicken Wings

tag: chicken wing

Yield: 6 Servings

Ingredients

Directions

(Collection from the rec.food.recipes archives)

Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.

Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

12. Art's Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Wash the wings, remove the tip and sever the wings at the joint. Arrange wing pieces in a large, flat baking dish, sprinkle with the vinegar and the cayenne pepper. Cover the dish with plastic wrap and cook in the microwave on high for 15 minutes; turn the wings and add some more cayenne in you like, re-cover and microwave for another 15 minutes. During the last 15 minutes, preheat the oven to 350 F and combine the remainder of the ingredients into a basting sauce. When the wings are finished in the microwave, drain the liquid off and apply some of the basting sauce to the top of the wings. Cook in the oven for about 25 minutes. Remove and turn the wings; baste with more sauce and return the wings to the oven for another 25 minutes. Check the wings occasionally through the cooking period, and baste as needed. After this cooking, the meat on wings should almost fall off the bones, but not quite! Let set for about 10 minutes before removing from the baking dish and arranging them on a platter.

Recipe by: Art Guyer Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Art Guyer" <Beach_Bum[at]usa.net> on Aug 24, 1997

13. Buffalo Wings

tag: chicken wing

Yield: 12 Servings

Ingredients

Directions

Melt the margarine and add the seasonings to it. Dip each wing into butter mixture and put on a greased cookie sheet. Bake in a hot (400 degree) oven for 30 minutes, turning over after 20 minutes. Mix sour cream, lemon juice vinegar, garlic, blue cheese, Worcestershire sauce and green onions. Chill until wings are done. Put dip in a bowl in the center of a large serving platter. Arrange hot wings and crisp celery sticks on platter surrounding Posted to MM-Recipes Digest V4 #253 by Wes King <kingman[at]mindspring.com> on Sep 23, 1997

14. Buffalo Style Wings

tag: chicken wing

Yield: 8 Servings

Ingredients

Directions

Remove and discard small tip of each wing. Cut wings into two pieces at the joint. Spray broiler pan rack with cooking spray. Arrange wings on rack; broil 15 to 20 minutes, turning several times, until wings are tender. In large bowl combine margarine, sesame seeds, pepper sauce and salt. Add cooked wings; toss to coat.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

15. China Sam's Chicken Wings

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Separate drumette from rest of wing. Place on broiler pan skin side down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning (from Calaphon). Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce. Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven. When wings are Golden brown on this side, remove. Dip and shake of excess sauce. After all have been dipped return to broiler pan and return to oven. Let broil until a bit crusted, not more than a few minutes. Great as an appetizer or side dish with fried rice. Try with a glass of plum wine. Original from Miss BeHavin's Haven 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

16. Grilled Fiery White-Peppered Chicken Wings

tag: chicken wing

Yield: 6 Servings

Ingredients

Directions

Serves 6 to 8 as an appetizer

From "Big Flavors of the Hot Sun" by Chris Schlesinger and John Willoughby Photography by Steven Rothfeld William Morrow and Co., 485 pages, $27.50 ISBN 0-688-11842-9

I like to grill chicken wings for three reasons. First, they are easy and fast; second, they have an almost limitless versatility as to the flavors you can combine with them; and third, you have to pick them up with your hands to eat them. That kind of sets the mood for the rest of the meal, letting folks know right up front that they can relax.

In this dish the wings are coated with white pepper - preferably freshly cracked, but if not you'll still be all right - and everything else is added after the wings are cooked. It's sort of like post-marinating, applying the flavors after cooking instead of before in order to preserve their individual dimensions. As you take your first bite, see how many different, clearly defined tastes you get.

1. Sprinkle the wings with pepper and salt. Grill over a medium-hot fire until they are well browned, 5 to 7 minutes, turning a couple of times.

2. Take the largest wing off the fire and check for doneness by eating it.

3. Remove the wings from the grill and place in a large bowl.

4. Add all the remaining ingredients, toss well, and serve. Serving Suggestions: Try these with Watercress and Crab Salad with Mangoes and Fish Sauce, and Savory Watermelon and Pineapple Salad. (Included in Book). RMeacham[at]pseg.com

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

17. Baked Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

E *****

Spread frozen wings on shallow pan in one layer. Bake at 450 degrees for 30 minutes (or 45 minutes) for large quantities.

Then place in one of sauces, tossing to coat thoroughly:

1. Butter-Durkee hot sauce mix, which has been posted a couple of times (the Anchor Bar's "original way").

2. 2 parts Durkee's redhot sauce, 1 part lemon juice and salad oil (each), and, for one quart Durkee's and 1 pint each lemon juice and salad oil, 4 tsp. dried basil, 2 tsp. powdered onion, and 1 tsp. powdered garlic. Dip cooked wings immediately into sauce.

3. Sweet-sour Apricot Sauce: Blend 1/2 cup Apricot Preserves, 1/4 cup Russian dressing, 1 Tbsp. water, and 1 1/2 tsp. dried onion soup mix. (3/4 cup) Toss cooked wings immediately.

General tips: Allow 3/4 cup sauce for 24 wing portions. Use a 9x13x2 pan for 24 wings.

Recipe By : "Joanne L. Schweikj" <SCHWEIKJ[at]FREDONIA.BITNET>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

18. Ddmmom's Buffalo Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Fry wings in oil*, or bake at 350x until crisp and cooked, for 15-20 minutes. Drain wings well, combine butter, tabasco, and vinegar in a bowl, add wings , stir well to cover each wing. Place on platter. Dressing: Mix well and refrigerate at least 1 hour. Place next to or on platter of wings, accompanied by celery sticks

Recipe By : DDMmom

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

19. Chilled Chilied Chicken Wings

tag: chicken wing

Yield: 2 Servings

Ingredients

Directions

MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE BOWL,AND STIR IN THE CHILI PASTE.MIX WELL. CUT THE TAPERED JOINT FROM THE WINGS,AND RESERVE FOR STOCK OR ANOTHER USE.PUT THE TRIMMED WINGS IN THE SPICE EGG MIXTURE.TOSS THROUGHLY.THE WINGS SHOULD SOAK IN THE MARINADE FOR SEVERAL HOURS IN THE REFRIGERATOR;THE LONGER THEY MARINATE,THE SPICER THEY WILL BE. HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(IT'S THE PROPER TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES,FLIPPING ONCE DURING COOKING.BE SURE NOT TO CROWD THE PAN. DRAIN ON PAPER TOWELS.SERVE H OR CHILLED

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

20. Buffalo Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375oF. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

21. Beau's Sweet-Sour Chicken Wings

tag: chicken wing

Yield: 1 Batch

Ingredients

Directions

-sauc )

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.

Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Beau's notes:

* Use vinegar "which has been used to keep a supply of bird's-eye peppers."

* After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

22. Chicken Wings in Oyster Sauce

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Recipe by: The Travelin' Gourmet Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a t and brown. When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl with the sauce. When the wings are tender and nicely glazed, they are read to be eaten.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

23. Goat Cheese Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Preheat oven to 400 degrees Puree everything except the bread crumbs (and the chicken wing of course) in a food processor until smooth coat wings with goat cheese mixture by spreading it on with your fingers put bread crumbs on a plate and roll goat cheese covered wings in crumbs place in a large baking pan and bake 30-45 minutes, turning once or twice until browned and cooked through. eat.

Posted to EAT-L Digest 02 Dec 96

From: Beth Trainor <betjat[at]VGERNET.NET>

Date: Tue, 3 Dec 1996 22:59:07 -0500

24. Blue Cornmeal Chicken Wings

tag: chicken wing

Yield: 20 Servings

Ingredients

Directions

Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain.

Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer.

Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

25. Buffalo Chicken Wings

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together.

less fattening than the traditional deep fried version

Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip

26. Cajun Chicken Wings

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

27. Braised Chicken Wings (East China)

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

1. Cut each chicken wing int 2 pieces at the joint. 2. Soak the mushrooms in water for 30 minutes or until they are soft, and cut off and discard the tough stems. 3. Slice the mushrooms into tin strips. Slice the scallions into matchstick strips.

Cooking: 1. heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. 2. Add the peanut oil, salt, and gingerroot. 3. Just before the oil begins to smoke, add the chicken wings. 4. Stir-fry for 4 minutes until they are browned. 5. Add the cabbage, mushrooms, sugar, broth soy sauces, and chicken stock.

6. Lower heat, cover, and simmer for 20 minutes. 7. In a small frying pan heat the sesame oil over medium heat. 8. Add the scallions and stir-fry for 15 seconds. 9. Add the scallions to the chicken wings along with the sherry. 10. Simmer for another 10 minutes. 11. Remove the chicken wings to a serving dish. 12. Thicken the gravy with the cornstarch mixture and pour over the chicken wings. Makes 4 to 10 servings

Recipe by: diane[at]keyway.net

Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane[at]keyway.net> on Nov 11, 1997

28. Curried Chicken Wings (Ga Lei Gai Yik)

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint. Peel and cut potatoes into chunks and slice onion into small wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions. Bring to a boil and simmer for 1/2 hour on low heat. Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It's great the next day. COMMENTS: Some people are quite surprised that the Chinese use potatoes in their cooking. It is quite a common vegetable in southern China, although not served the same way as the westerners do. Curry is the most popular seasoning for potatoes. Another is 5 spice powder.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

29. Chicken Wings Pacifica

tag: chicken wing

Yield: 30 Servings

Ingredients

Directions

Disjoint chicken wings, discarding bony tips. Arrange meatier wing parts in shallow baking pan. Combine soy sauce, brown sugar, butter, mustard and water and heat until sugar and butter dissolve. Cool and pour over wings. Marinate in refrigerator 2 hours, turning occasionally. Bake, in marinade, at 350 degrees 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold. Note: Marinade goes along way. More wings can be added. Marinate in 2 large ziplock bags.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

30. Chinesey Chicken Wings

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

Cut tips from chicken wings and reserve for another use. Cut remaining wing in half at joint. Rinse chicken and pat dry. Set in ungreased, shallow baking pan in single layer. Sprinkle with salt and pepper. Mix together in a small jar the remaining ingredients; cover and shake well. Pour over wings. Cover pan with foil and bake for 2 hours at 325 degrees. Remove foil, reduce heat to 300 degrees and continue baking another 30 minutes, basting wings with drippings every 10 minutes. When wings are brown, remove and drain on paper towels. Serve hot or cold.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip

31. Chicken Wings Gumbo Style

tag: chicken wing

Yield: 4 Servings

Ingredients

Directions

1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; cimmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice. Posted to MC-Recipe Digest V1 #195

Date: Mon, 12 Aug 1996 04:48:10 -0400

From: billspa[at]icanect.net (Bill Spalding)

32. Chicken Wings with Three Different Marinades

tag: chicken wing

Yield: 24 Servings

Ingredients

Directions

FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag. At one flavor marinade per bag, add all the ingredients and seal bag. Turn bag making sure all the wings are coated. Refrigerate up to 24 hours, but perferably more than 4. Turn bag occasionally. Heat oven to 375. Drain the wings, reserving the marinade. Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals. DISCARD ANY REMAINING MARINADE. Serve warm. Makes 24. Submitted By SALLI SCHWARTZ <102003.3307[at]COMPUSERVE.COM> On THU, 6 JUL 1995 022141 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

33. Chicken Wings Gumbo Style

tag: chicken wing

Yield: 6 Servings

Ingredients

Directions

1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; cimmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

34. Chinese Chicken Wings

tag: chicken wing

Yield: 6 Servings

Ingredients

Directions

From: Wayne or Diane Beck <beck[at]ISLANDNET.COM>

Date: Thu, 8 Aug 1996 23:20:00 PDT Here is one for Chinese Chicken Wings that I found in a cookbook at my Mom's last weekend. It is from a book called "Among Friends" by Rotary International. I have not tried this recipe, but have tried a similar one with soy sauce and honey, and it sounds yummy!

Cut chicken wings in 3 parts (use tips for soup). This will leave you with two pieces from each wing. Mix soy sauce with remaining ingredients. Brush all sides of chicken, let stand 3-4 hours brushing frequently with sauce. (Try to keep well coated). Put chicken on rack in shallow pan and bake at 350 F. for 50 minutes or until tender. Brush often during baking.

This recipe freezes well and can be re-heated for serving or left cold.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

35. Buffalo Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Cut tips off wings and cut wing in half at the joint. In a 4 quart saucepan, heat 2 inches of salad oil to 375oF. Lower wings into oil. Fry chicken wings for 15 minutes or until very tender. Drain on paper towel. Meanwhile, in a large bowl, stir together Tabasco Sauce and butter until well blended. Add the chicken wings and toss gently to coat well. Serve with blue cheese dressing, chilled celery sticks and chilled carrot sticks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

36. "Hot" Barbecued Chicken Wings

tag: chicken wing

Yield: 24 Servings

Ingredients

Directions

Remove wing tips and cut wings in half. Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown. Drain on paper towels. Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauce. Add the cooked chicken wings and simmer for a few minutes. Posted to EAT-L Digest by P&S Gruenwald <sitm[at]NE.INFI.NET> on Apr 9, 1998

37. Do-Ahead Sesame Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, mustard and salt. Beat eggs and milk with fork. Dip chicken into egg mixture; coat with sesame seed mixture. Arrange close together in pans. Cover and refrigerate up to 6 hours (or bake immediately). Heat oven to 425!. Drizzle 1/4 Cup margarine over chicken. Bake uncovered 35 to 40 minutes or until brown and crisp. 40 chicken wing pieces.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

38. Fajita Chicken Wings

tag: chicken wing

Yield: 24 Appetizers

Ingredients

Directions

Cut each wing in half; place in large resealable bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

39. Barbecued Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Cut off and discard chicken wing tips. Arrange chicken and lemon alternately in rectangular microwavable dish, 11 X 7 X 1 1/2 inches. Cover tightly and microwave on high 12 to 15 minutes, rotating dish 1/2 turn after 6 minutes until done; drain. Cover to keep warm. Prepare Zesty Barbecue Sauce; pour evenly over chicken. Microwave uncovered 3 to 4 minutes or until sauce is hot. 16 chicken wings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

40. Famous Kansas Flightless Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Cut chicken wings into three peices and discard the tips. Combine other ingredients in a large bowl. Add wing pieces and stir to coat well. Cover and let stand for 45 minutes.

Place wing pieces on the grill and brush with remaining mustard mixture. Grill over medium-hot coals about 15-20 minutes, turning once.

Source: Kansas City Barbeque Society, The Passion of Barbeque - ----- - ~---------------------------------------------------------------- : Please Visit the Hot and Spicy Cooking Page http://www.teleport.com/~cstarz/ : ftp://ftp.teleport.com/users/cstarz Now has over 7500+ recipes for sauces, marinades, spice mixtures, seafood, sausages, dry-rubs, appetizers and Barbeque, etc. Download/Upload Areas, Meal-Master(tm) and other programs etc. - ~---------------------------------------------------------------- Posted to bbq-digest V2 #043

Date: Tue, 23 Jul 1996 07:46:47 -0700

From: cstarz[at]teleport.com (Carey Starzinger)

41. Chinese: Chicken Wing Drumsticks

tag: chicken wing

Yield: 3 Servings

Ingredients

Directions

Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.)

Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time.)

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

42. Chicken Wings in Five Spice

tag: chicken wing

Yield: 24 Servings

Ingredients

Directions

Makes 24 pieces

Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe.

Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

43. Center Club Chicken Wings

tag: chicken wing

Yield: 1 Servings

Ingredients

Directions

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingred in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hrs, preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

44. Buffalo Chicken Wings

tag: chicken wing

I should try this recipe.

Yield: 8 servings as an hors d'oeuvre

Ingredients

Directions

In a deep fryer or deep heavy skillet heat 2 inches of the shortening to 380 degrees and in it fry the wings, patted dry and seasoned with salt and pepper, in small batches for 5 to 8 minutes, or until they are golden and crisp, transferring them with a slotted spoon as they are fried to paper towels to drain and making sure the shortening returns to 380 degrees before adding each new

batch. In a large skillet melt the butter with the Louisiana Hot Sauce and the vinegar over low heat, stirring, add the wings, and heat them, tossing them to coat them with the mixture. Transfer the wings to a platter and serve them warm or at room temperature with the blue cheese dressing and the celery sticks.

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9046

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman[at]comteck.com> on Feb 7, 1998

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