INGREDIENTS
* 3 pounds chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 clove garlic, minced
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
INGREDIENTS
* 12 whole chicken wings
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup butter or margarine, divided
* 2 tablespoons cooking oil
* 1/2 cup taco sauce
* 1/4 cup barbecue sauce
* 1/4 cup French salad dressing
* 1 teaspoon Worcestershire sauce
* 1/8 teaspoon hot pepper sauce
DIRECTIONS
1. Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
INGREDIENTS
* 12 chicken wings
* 1/3 cup all-purpose flour
* 1 teaspoon seasoned salt
* 3/4 teaspoon pepper, divided
* 3 tablespoons vegetable oil
* 2 medium onions, chopped
* 1 garlic clove, minced
* 1 1/4 cups water
* 1 teaspoon salt
* Hot cooked rice
DIRECTIONS
1. Cut chicken wings into three sections; discard wing tips. In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper. Add wings; toss to coat evenly. In a large skillet, brown wings on all sides in oil. Add onions and garlic; cook until tender. Stir in water, salt and remaining pepper; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-35 minutes or until chicken juices run clear. Serve over rice.
INGREDIENTS
* 12 whole chicken wings*
* 3/4 cup soy sauce
* 1/4 cup water
* 1/2 cup packed brown sugar
* 1 tablespoon Dijon mustard
* 1 teaspoon garlic powder
DIRECTIONS
1. Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.
INGREDIENTS
* 1/2 cup corn syrup
* 1/2 cup ketchup
* 1/4 cup cider vinegar
* 1/4 cup Worcestershire sauce
* 1/4 cup Dijon mustard
* 1 small onion, chopped
* 3 garlic cloves, minced
* 1 tablespoon chili powder
* 16 chicken wings
DIRECTIONS
1. In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired.
INGREDIENTS
* 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
DIRECTIONS
1. 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.
2. 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.
3. 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.
INGREDIENTS
* 3 pounds chicken wings
* 1 cup soy sauce
* 1 cup packed brown sugar
* 1/2 cup butter
* 1 teaspoon mustard powder
* 3/4 cup water
DIRECTIONS
1. Disjoint the chicken wings, discarding the tips.
2. Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.
INGREDIENTS
* 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
DIRECTIONS
1. In a 9×13 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. 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.
INGREDIENTS
* 2/3 cup dry bread crumbs
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon paprika
* 1 egg
* 1 tablespoon water
* 10 chicken wings
DIRECTIONS
1. In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.
INGREDIENTS
* 3 eggs, beaten
* 1/2 cup soy sauce
* 2 tablespoons white sugar
* 2 teaspoons Hawaiian sea salt
* 6 green onions, finely chopped
* 5 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 3/4 cup cornstarch
* 3/4 cup mochiko (glutinous rice flour)
* 5 pounds chicken wings or thighs
* Oil for deep frying
DIRECTIONS
1. Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
2. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
INGREDIENTS
* 5 1/2 pounds chicken wings, split and tips discarded
* 1 (12 fluid ounce) can or bottle chile sauce
* 1/4 cup fresh lemon juice
* 1/4 cup molasses
* 2 tablespoons Worcestershire sauce
* 3 drops hot pepper sauce
* 1 tablespoon salsa
* 2 1/2 teaspoons chili powder
* 1 teaspoon garlic powder
* 2 teaspoons salt
DIRECTIONS
1. Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
2. Cook in slow cooker on Medium Low setting for 5 hours.
INGREDIENTS
* 12 chicken wings, tips removed and wings cut in half at joint
* 2 cloves cloves garlic, peeled and coarsely chopped
* 1/2 onion, cut into chunks
* 1/4 cup soy sauce
* 1/4 cup Asian fish sauce
* 2 tablespoons fresh lemon juice
* 2 tablespoons sesame oil
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon white sugar
DIRECTIONS
1. Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
2. Preheat oven to 400 degrees F (200 degrees C). Line a 9×13 inch baking dish with aluminum foil.
3. Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.
INGREDIENTS
* 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
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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. Enjoy!
INGREDIENTS
* 4 cloves garlic, minced
* 1 fresh red chile pepper, finely chopped
* 1 shallot, minced
* 1 (1 inch) piece fresh turmeric root, peeled and minced
* 1 teaspoon kosher salt
* 1 tablespoon brown sugar
* 2 teaspoons olive oil
* 12 chicken wings, separated at joints, tips discarded
DIRECTIONS
1. Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. Bake in preheated oven until deep, golden brown, about 30 minutes.
INGREDIENTS
* 16 chicken wings, split and tips discarded
* 1 onion, chopped
* 2/3 cup soy sauce
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/8 teaspoon ground ginger
DIRECTIONS
1. Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
3. Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.
INGREDIENTS
* 12 chicken wings, cut into thirds, tips discarded
* 1/4 cup red wine vinegar
* 1/4 cup malt vinegar
* 2 tablespoons Catalina salad dressing
* 2 teaspoons hot pepper sauce
* 1 tablespoon chili powder
* 1 teaspoon cayenne pepper
* 1 teaspoon ground black pepper
* 1 teaspoon minced garlic
* 1 pinch dried oregano
* 1 teaspoon prepared horseradish (optional)
* 1/2 cup all-purpose flour
* 3 tablespoons chili powder
* 4 cups peanut oil for frying
* hot pepper sauce (e.g. Tabasco™), or to taste
DIRECTIONS
1. In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
2. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
3. Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.
INGREDIENTS
* 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
DIRECTIONS
1. 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.
2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
3. Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.
INGREDIENTS
Wings:
* 3 1/2 pounds chicken wings, tips on
* 1 (28 ounce) can tomato sauce
* 3 (10.75 ounce) cans tomato soup
* 2 teaspoons ground cloves
* 2 cloves garlic, crushed
* 8 bay leaves
* 1 teaspoon cayenne pepper
* salt and pepper to taste
Rice:
* 2 cups long grain rice, rinsed and drained
* 4 cups water
* 1 teaspoon cloves
* 1 1/2 teaspoons salt
* 2 teaspoons ground turmeric
* 1/3 cup slivered almonds
* 1/3 cup golden raisins
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.
INGREDIENTS
* 3 pounds chicken wings, separated at joints, tips discarded
* 1 cup Louisiana-style hot sauce
* 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
* 1/4 teaspoon cayenne pepper, or to taste
* 1/4 teaspoon ground black pepper, or to taste
* 1 tablespoon soy sauce
DIRECTIONS
1. Preheat a grill to medium heat.
2. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
3. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
INGREDIENTS
* 5 pounds chicken wings, separated at joints, tips discarded
* 1 tablespoon seasoned salt
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons ground black pepper
* 1 tablespoon monosodium glutamate (MSG, or Accent flavor enhancer) (optional)
* 3 tablespoons prepared yellow mustard
* 3 cups all-purpose flour
* 1 quart oil for frying, or as needed
DIRECTIONS
1. Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
2. Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.