Welcome to my kitchen: Chicken wings always a popular appetizer
Hot wings with many variations are a favorite finger food throughout the year so here are recipes to suit many tastes. From appetizers to tailgating, most people never turn down these tasty bites! They are also a hit at potlucks, so clip your favorite recipe to save and savor.
BARBECUED CHICKEN WINGS
10 chicken wings
2/3 cup ketchup
2 tbsp. lime juice
1 tbsp. brown sugar
1/2 tsp. allspice
1/4 tsp. red pepper
1/8 tsp. garlic powder
Disjoint wings, discarding tips. Place wings on broiler pan. Bake in 400-degree oven about 40
minutes, turning once. Combine remaining ingredients; brush on wings. Broil 5 to 6 minutes, turning once and brushing with sauce. Makes 20 appetizers.
APRICOT-TEA GLAZED DRUMETTES
For a smaller prepared dish: makes 6 appetizers; 2 drumettes each.
2/3 cup apricot preserves
1 tbsp. unsweetened instant tea
12 chicken drumettes
Line baking sheet with foil. Combine preserves and tea in blender; cover. Blend until smooth. Place drumettes on prepared baking sheet; brush heavily with glaze. Broil drumettes, brushing frequently with glaze; for 12-15 minutes on each side or until no longer pink near bone.
SOME LIKE IT HOT WINGS
12 whole chicken wings (about 2-1/2 pounds) or may substitute 2 pounds of uncooked chicken wing sections and then omit first step of recipe.
1 bottle (2 oz.) hot pepper sauce (about 1/4 cup)
1-2 garlic cloves, minced
1 1/2 tsp. dried rosemary, crushed
1 tsp. dried thyme
1/4 tsp. each salt and pepper
Celery and carrot sticks and blue cheese salad dressing, optional
Cut chicken wings into three sections; discard wing tips. In large resealable plastic bag, combine hot pepper sauce, garlic and seasonings. Add wings; toss to evenly coat. Transfer to well greased 13x9x2 inch baking dish. Bake, uncovered at
425 degrees for 30 to 40 minutes or until chicken juices run clear, turning every 10 minutes. Serve with celery sticks, carrots and blue cheese dressing if desired. Serves 4-6.
At a recent Christmas luncheon, this recipe was served and I thought it would make a nice addition to the column. It was not only tasty, but the sauce adhered well to the wings so I boldly asked for the recipe. Thanks to Karen for sharing with us her aunt's recipe. This is using 5 pounds of wings and is easily doubled for 10 pounds.
1 cup flour
2 to 3 large eggs (more if doubling)
2 tsp. garlic salt
1 cup cornstarch
2 cup sugar
1 cup ketchup
1 cup chicken broth
4 tbsp. soy sauce
1 tsp. salt
Heat some oil in frying pan. Mix flour, cornstarch and garlic salt in bag. Shake wings in flour mixture. Dip the wings in beaten eggs, then brown wings to a golden color. Add oil to pan for frying as needed. (Actual cooking takes place in the oven.) Meanwhile, mix sauce ingredients well in saucepan. Bring the mixture to boil and stir until sugar dissolves. Place wings in baking pans being careful not to crowd too tightly. Divide sauce among number of pans used, about 1/8 inch deep. Pour sauce over wings and turn wings to coat evenly. Place pans in 350 oven and bake for one hour. Cool slightly. Before serving, stir wings around in sauce to coat evenly. Thanks again Karen and Jerry for sharing.
HOT AND HONEYED
For those that like a little more "zing" with
3 pounds chicken wings
3/4 cup Pace picante sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup Dijon-style mustard
3 tbsp. vegetable oil
2 tbsp. finely shredded ginger
1 1/2 tsp. finely shredded orange peel
Cut off and discard wing tips; cut each wing in half at joint. Place in 13x9 baking dish. Combine remaining ingredients; mix well. Pour over chicken wings. Cover and refrigerate at least six-hours or overnight. Place chicken wings and sauce in single layer or foil-lined 15x10 jelly roll pan. Bake at 400 degrees 40 to 45 minutes or until well browned. Serve warm or at room temperature with additional picante sauce. Makes about 24 appetizers. Enjoy these tasty wings as you ring in the New Year and use throughout 2008.