BBQ Chicken Wings
1/2 cup brown sugar
1 1/2 cups ketchup
3 tbsp prepared mustard
2 tbsp canola oil
1/2 tsp liquid smoke (Hickory or Mesquite are best)
1 tbsp Worcestershire Sauce
1 tsp Tabasco Sauce or Chef K's Ogopogo Sauce
3 tbsp Chef K's Seasonings
Combine all the ingredients together and set aside.
2 1/2 lbs chicken wings
Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.
Preheat the oven to 450 F and place the wings on a cookie sheet bake for 6-7 minutes, turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.
HONEY LEMON CHICKEN WINGS
2 tbsp lemon zest
3 tbsp lemon juice
1 cup honey
1 tsp ground cinnamon
Combine the ingredients together and set aside.
2 1/2 lbs chicken wings
Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.
Preheat the oven to 450 F and place the wings on a cookie sheet bake for 6-7 minutes, turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.
SMOKIN' TEXAS WINGS
2 cup chili sauce
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp Chef K Seasonings
1 tbsp Worcestershire sauce
1 tbsp Tabasco or Chef K's Ogopogo Sauce
1/2 tsp liquid smoke (Hickory or Mesquite are best)
Combine the ingredients together and set aside.
5 lbs Turkey wings
Wash the wing and pat dry. Place the wings in mixing bowl and pour half the sauce over. Marinate 4-6 hours, covered and refrigerated.
Preheat the oven to 350 F and place the wings in a casserole dish bake for 20 minutes minutes covered with foil wrap. Uncover and turn the wings over and continue to bake for an additional 6-7 minutes. Brush the wings with the reserved sauce during the last two minutes of cooking and just before serving.
APRICOT BRANDY WINGS
1 cup dried apricots
1 cup water, hot
2 cup apricot brandy
3 tbsp sugar
2 tsp cinnamon
1 tsp cornstarch
2 tsp water, cold
3 lbs chicken wings
In a sauce pan cook the apricots in the water until soft. Remove apricots to a food processor and process into a puree. Return to the sauce pan, add brandy, sugar and cinnamon. Simmer for 5 minutes.
Blend the cornstarch with the cold water and add to sauce. Simmer until thickened.
Place chicken wings on a broiling pan. Broil in the oven for 10 minutes. Turn the wings over and broil for an additional 10 minutes. During the last 3 minutes brush with sauce twice. Remove the from oven and brush with sauce once more. Serve hot.
BUFFALO CHICKEN WINGS
3 lbs chicken wings
4 cups oil
1/3 cup butter
5 tbsp Franks Durkees red hot cayenne pepper sauce:less for mild, more for hot
1 bunch celery
1 cup blue cheese crumbled
1 cup mayonnaise
Trim and separate the wing bone from the drumette. Heat the oil to 375F (190C). Fry the wings a few at a time, 10 minutes each batch. Be sure to maintain oil at set temperature. Reserve hot in the oven.
Melt the butter in a sauce pan and add the hot sauce. Place chicken wings in a serving bowl. Pour sauce over and toss to coat.
While wings are cooking cut the celery into sticks. Blend the blue cheese with the mayonnaise to serve as a dip for both the celery and wings.
CAJUN FRIED WINGS
3 lbs chicken wings
2 cup fine bread crumbs
2 tbsp Chef K Seasonings
2 eggs
3 cup milk
2 cup flour
4 cup safflower oil
Preheat the oil to 375F (190C).
Wash and tip the chicken wings. Pat dry with paper towels. Blend into the bread crumbs with the herbs and spices.
Beat the eggs into the milk, place the flour into a separate mixing bowl. Working quickly dip each wing piece into the flour then into the egg wash and roll in the seasoned bread crumbs.
Fry in the oil in small batches for 10-12 minutes. Reserve hot in oven until all are ready to serve. SERVES 4
CHICKEN WINGS IN BLACK BEAN SAUCE
1/3 cup fermented salted black beans
1/3 cup sherry (apple juice)
6 chopped green onions
3 minced garlic cloves
2 tbsp minced ginger root
3 tbsp peanut oil
1 tbsp brown sugar
3 lbs chicken wings
4 c safflower oil
In a sauce pan blend together the black beans, sherry, onions, garlic, ginger root, peanut oil and sugar. Heat this mixture over high heat for 2 minutes stirring constantly. Remove from heat.
Wash and tip the wings. Pat dry with paper towels. Heat the oil to 375F (180C). Cook the wings in the oil for 10 minuets in small batches. Reserve hot between batches. Place in a mixing bowl. Pour sauce over the wings and toss to coat. Serve hot.
NOTE; Fermented black beans may be obtained from any Asian food store, or in the oriental section of your super market. SERVES 4
DIJON NUT WINGS
3 lbs chicken wings
1 cup dijon mustard
1 cup powdered almonds
1 cup seasoned bread crumbs
4 c safflower oil
Wash and tip the chicken wings. Pat dry with paper towels. Coat each wing with a layer of dijon mustard.
Mix the almonds with the bread crumbs. Toss the wings in the bread crumbs.
Heat the oil to 375 F (180 C). Cook small batches of the wings in the oil for 10 minutes. Reserve hot while other batches cook. Serve hot.
SERVES 4
JEZEBEL WINGS
2 cup apple jelly
2 cup pineapple preserves
1 tsp dry mustard
2 tsp red pepper flakes
1 tbsp horseradish, hot
8 oz cream cheese
3 lbs chicken wings
salt & pepper to taste
Blend the apple jelly, pineapple perserves, mustard, red pepper and horseradish into the cream cheese.
Wash and tip the wings. Pat dry with paper towels. Place on a baking sheet. Sprinkle with salt and pepper. Bake in a 350F (180C) oven for 25 minutes. Transfer to a casserole dish. Spoon the sauce over the wings. Cover with foil and bake for an additional 15 minutes. Serve hot.
SERVES 4
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