dark soy sauce one tbsp at a time. Stir 4 or 5 times. Make sure that all
wings are coated. Add remaining ingredients. Simmer on low heat for 5-8
minutes. Remove from heat. Let stand3-4 minutes. Serve warm with hot
cooked rice.
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* Exported from MasterCook II *
Chilled Chilied Chicken Wings
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Jewish
Poultry
Amount Measure Ingredient -- Preparation Method
2 tablespoons HOT CHILI POWDER
2 WHOLE EGGS LIGHTLY BEATEN
4 pounds CHICKEN WINGS (15)
OIL FOR FRYING
1/2 cup BOILING WATER
1 tablespoon CUMIN
2 tablespoons KETCHUP
2 tablespoons HOT PAPRIKA
1 1/2 tablespoons HOT PEPPER SAUCE
1 teaspoon OREGANO
1 teaspoon SALT
1/2 teaspoon FRESH GROUND PEPPER
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
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* Exported from MasterCook II *
CHINA SAM'S CHICKEN WINGS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Chinese
Poultry
Amount Measure Ingredient -- Preparation Method
1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman
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
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* Exported from MasterCook II *
Chinese Chicken Wings
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Oriental Appetizers
Poultry
Amount Measure Ingredient -- Preparation Method
24 Chicken wings, separated -- tips discarded
2 cups Soy sauce
2 teaspoons Prepared mustard (the Asian -- kind not Frenches)
2 teaspoons Freshly grated ginger
1/2 cup Sugar
2 teaspoons Finely chopped garlic
*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir well,then
pour over chicken wings, 2.
Cover and refrigerate over night 3. At serving time heat oven to 350
degrees and bake for 1 hour or grill on a charcoal
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* Exported from MasterCook II *
COCONUT CURRIED WINGS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 Dozen chicken wings
1/2 teaspoon Coconut extract
4 teaspoons Curry powder
6 tablespoons Melted butter
1 cup Milk
2 cups Instant mashed potatoes
3 tablespoons Sweetened -- flaked coconut
2 Cloves garlic -- minced
Cut tips off wings. In a large bowl, combine milk, extract and wings.
Stir to mix well. Marinate at least 2 hours (or overnight). In another
bowl, combine potatoes, curry and cocoanut. Take wings out of marinade
and roll in potato mixture. Place slightly apart on well greased cookie
sheets. Combine butter & garlic. Drizzle over wings. Bake, uncovered, at
375 degrees until browned - 45 minutes.
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* Exported from MasterCook II *
Cookie's Wings From Hell
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 cups Butter
4 cups Hot sauce
2 tablespoons Cayenne -- **
Chicken wings
To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne. Heat
sauce as needed, for 10 minutes at 350, then dip wings into hot sauce mix.
You can double the sauce recipe if you like. Use as much as you need to
coat wings. You can strain what is left and reheat it and keep it in a
jar. It will keep indefinitely. Just shake the jar and pour as much sauce
as needed into a pan and reheat to dip chicken wings. The chef who gave
me the recipe makes it a gallon at a time. He uses the cayenne-red pepper
mix, I use all cayenne.
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* Exported from MasterCook II *
CREOLE CHICKEN WINGS WITH PEACH MUSTARD SAUCE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Appetizers
Sauces
Amount Measure Ingredient -- Preparation Method
3 pounds Chicken Wings
4 Cloves Garlic -- Minced
2 teaspoons Dry Mustard
2 teaspoons Paprika
1 teaspoon Dried Thyme
1 teaspoon Granulated Sugar
1 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 cup Lemon Juice
1/2 cup Peach Jam
1 tablespoon Dijon Mustard
2 teaspoons Pimiento -- diced
1 teaspoon Cider Vinegar
Cut tips off wings; reserve for stock. In small bowl, stir together
garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper;
blend in lemon juice to make paste. Using pastry brush, brush paste over
wings.
Arrange wings, meaty side down, on lightly greased foil-lined baking
sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven
for 15 minutes; turn wings over and bake for 15 to 20 minutes or until
brown, crisp and no longer pink inside.
Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in
mustard, pimiento and vinegar. Serve separately for dipping.
(Makes 4 main-course or 8 appetizer servings)
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* Exported from MasterCook II *
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds chicken wings -- disjointed
1 medium egg
1/2 cup soy sauce
2 tablespoons garlic powder
1/4 teaspoon ginger powder
1 medium onion -- finely diced
2 cups finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.
On wax paper, mix together crushed corn flakes and diced onion. Dip each
wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or
until cooked. Remove covering halfway through cooking. Use 13"x9" baking
dish. Yield: 24 appetizers.
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* Exported from MasterCook II *
CRISPY BUFFALO WINGS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
5 pounds Chicken wings -- deep fried
1/2 gallon Hot pepper sauce
1 cup Cornstarch
Recipe by: John A. Gunterman Preparation Time: 4:00 Deep fry wings till
over done. put in pan and cover w/ favorite hot sauce. tightly w/ foil and
bake in over @ 300? for 1 hour. cool completely in refridgerator.
roll wings in corn starch, dip in hot sauce again and roll in corn starch
a let wings sit on plate for a few minutes till cornstarch coating turns
"sog
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* Exported from MasterCook II *
Crispy Honey Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
3 pounds chicken wings
Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from
medium coals, 20-25 minutes, brushing frequently with honey mixture and
turning after 10 minutes, until done. NOTE: If you can't find white
worcestershire sauce, the dark colored variety can be used instead.
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* Exported from MasterCook II *
Crispy Honey Wings **
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3/4 Cup Honey
1/4 Cup White worcestershire sauce
1/2 Teaspoon Ginger
3 Pounds Chicken wings
Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from
medium coals, 20-25 minutes, brushing frequently with honey mixture and
turning after 10 minutes, until done.
NOTE: If you can't find white worcestershire sauce, the dark colored
variety can be used instead.
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* Exported from MasterCook II *
Crunchy Parmesan Chicken Wings
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
4 pounds Chicken wings
1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese -- freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano
Remove tips from chicken wings and reserve for stock if desired; separate
wings at joints. In shallow dish, combine flour, paprika, salt and
pepper. In another shallow dish, beat eggs. In third shallow dish, combine
cheese, bread crumbs, basil and oregano.
Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack,
covered and refrigerated for up to 4 hours.) Arrange wings on greased
rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once,
or until golden brown and crisp. Makes about 60 pieces.
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* Exported from MasterCook II *
DRUMS OF HEAVEN B1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry
Appetizers
Amount Measure Ingredient -- Preparation Method
18 Chicken wings
3 ounces Ginger root -- grated
1 ounce Granulated garlic
1 teaspoon Sesame oil
1 teaspoon Salt
4 dashes Tabasco
1 ounce Brandy
1 Egg
1 cup Flour
2 Eggs
1/2 cup Cornstarch
1 tablespoon Baking powder
Water
Wash chicken wings & cut away each tip section. Hold each end of a
remaining, jointed wing, & disjoint by bending elbow;don't separate.
Holding fingers tightly around smaller bone, press upward, pushing meat
from smaller section right into larger section, giving wing a drumstick
appearance. Repeat process with all wings.
Combine ginger root, garlic, oil, salt, Tabasco, brandy and egg in bowl &
mix well. Marinate wings in mixture approximately 2-4 hrs. at room
temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.
BATTER: Combine all ingredients. Thin with water until the consistency is
that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer.
Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW
Comments: CANNERY ROW, MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC
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* Exported from MasterCook II *
Easy Teriyaki Wings
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
1/4 cup Catsup
1/4 teaspoon Garlic powder
2 tablespoons Brown sugar
1/4 cup Oil
1/4 cup Soy sauce
1/4 cup Lemon juice
2 pounds Chicken wings
Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients. Marinate chicken in shallow baking dish
overnight, turning occasionally.
Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined
shallow baking pan. Bake 40-45 minutes, basting occasionally with
marinade.
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* Exported from MasterCook II *
Empress Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic -- Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops -- Cut
Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
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.
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* Exported from MasterCook II *
Fajita Chicken Wings
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 Chicken wings
*marinade*
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro -- chopped
1 Cl Garlic -- minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes -- crushed
Cut each chciekn wing in half; place in large resealable plastic bag. Add
all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at
least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken
on broiler pan. Bake at 375 F.
for 45 to 60 minutes or until chicken is no longer pink, brushing
occasionally with reserved marinade.
Discard any remaining marinade.
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* Exported from MasterCook II *
Fajita Chicken Wings *
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Marinades
Amount Measure Ingredient -- Preparation Method
12 Chicken wings -- tips removed
1/4 Cup Lime jucie
2 Tablespoons Oil
3 Tablespoons Fresh cilantro -- chopped
1 Garlic clove -- minced
1 Teaspoon Cumin
1/2 Teaspoon Salt
1/2 teaspoon Dried oregano leaves
1/4 teaspoon Crushed red pepper flakes
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.
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* Exported from MasterCook II *
Finger Drumbsticks
Recipe By :
Serving Size : 1 Preparation Time :4:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds chicken wings - 12 to 15
salt and pepper
1 cup chicken bouillon
1 tablespoon cornstarch
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
3 tablespoons lemon juice
2 tablespoons soy sauce
1/8 teaspoon garlic salt
Cut off and discard wing tips; divide each wing in half by cutting through
joint with a sharp knife. Sprinkle wings with salt and pepper. Place in
slow-cooking pot. Pour bouillon over chicken. Cover and cook on low for
4 to 5 hours or until tender. Drain; place on broiler pan. Meanwhile, in
small saucepan, combine cornstarch with sugar, salt, ginger, pepper, lemon
juice, soy sauce and garlic salt. Simmer, stirring constantly, until
mixture thickens. Brush some sauce on chicken; brown under broiler. Turn;
brush sauce on chicken and brown other side. Makes about 25 to 30
appetizers. Recipe may be doubled for a party. Keep appetizers hot and
serve from slow-cooking pot.
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* Exported from MasterCook II *
FIREY HOT CHICKEN WINGS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Chicken
Cajun
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds Chicken wings -- separated
5 tablespoons Louisiana hot sauce
2 tablespoons Vegetable oil
1 tablespoon White vinegar
1/4 teaspoon Garlic powder
These screaming hot chicken wings are easy to prepare, and can be made
hot, hotter and scorching hot by adding more hot sauce. Enjoy these wings
with celery sticks and Cool Cucumber Dip to help extinguish any "fires."
NOTE:
The recipe actually calls for 3 to 5 Tbsp of Louisiana hot sauce. Use your
own discretion. Set oven to "broil" and place rack 6" from the element. In
a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic
powder. Place chicken wings on a broiling pan. Using a pastry brush, coat
the wings with the sauce mixture. Broil the wings for 7 minutes on one
side before turning them over and broiling for another 7 minutes. You can
also cook these wings over the BBQ. Cook wings for the same amount of
time over medium high heat. Be sure to preheat the BBQ and brush the
grill with oil to prevent sticking. Serves 2 - 4
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* Exported from MasterCook II *
Garlic Chicken Wings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds wings*
2 cups flour
2 tablespoons salt
1 tablespoon pepper
vegetable oil
3 tablespoons finely chopped garlic
3/4 cup dry sherry
1/2 cup chicken broth
* separated at joints; tips discarded in a strong plastic bag. Heat a
large skillet with 2" of vegetable oil until hot. Shake wings in seasoned
flour and fry until golden brown and crisp on both sides. Remove wings,
drain on paper towels. When all wings are done, remove all but 2 Tblsp
oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp
finely chopped garlic to the oil in the skillet and saute until soft, but
not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up
the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the
sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and
pepper, return wings to sauce to heat briefly, coating with the sauce.
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* Exported from MasterCook II *
Garlicky Gilroy Chicken Wings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Poultry
Garlic
Amount Measure Ingredient -- Preparation Method
2 pounds Chicken wings
15 Drops tabasco pepper sauce
3 Heads fresh garlic -- separated
1 cup Grated parmesan cheese
Into cloves and peeled
1 cup Italian style bread crumbs
1 cup Plus 1 T. olive oil -- divided
1 teaspoon Black pepper
Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings;
pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or
blender container; cover and process until smooth. Pour garlic mixture
into small bowl. Combine cheese, bread crumbs and black pepper in shallow
dish.
Dip wings into garlic mixture, then roll, one at a time, in crumb mixture
until thoroughly coated. Brush shallow nonstick pan with remaining 1 T.
oil; arrange wings in a single layer. Drizzle remaining garlic mixture
over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes
or until brown and crisp. Garnish as desired. Source: 1st palace winner in
the Great Garlic Recipe Contest.
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* Exported from MasterCook II *
Genuine Redhot? Buffalo Wings
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3 cups Durkee redhot? cayenne pepp
2 cups Clarified butter -- hot
20 pounds Chicken wings -- frozen
Recipe by: Durkee RedHot? Cayenne Pepper Sauce Deep-fry wings at 400?F
for 10 to 12 minutes until crispy brown or bake at 425? for 30 minutes;
turn and bake additional 30 minutes, until brown. Drain well. Add to
sauce and toss well to coat chicken wings. Keep warm. Serve with blue
cheese dip and celery sticks. For added heat, try adjusting the ratio of
Durkee Redhot? Sauce to butter.
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* Exported from MasterCook II *
GERI'S HONEY CURRY CHICKEN WINGS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 pounds Chicken wings
1/2 cup Butter
1/2 cup Honey
1/4 cup Prepared mustard
1 teaspoon Salt
1 tablespoon Curry (mild or hot)
place chicken in shallow baking pan, skin side up. Combine butter, honey,
mustard, salt, & curry powder and mix well. Pour over chicken and bake at
350F for 1 1/4 hour's basting every 15 min's.
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* Exported from MasterCook II *
GLAZED CHICKEN WINGS
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers Chicken
Amount Measure Ingredient -- Preparation Method
1 can Cranberry jelly
1/4 cup Water
3/4 cup Grey Poupon -- honey style
1 teaspoon Orange peel -- grated
16 Chicken wings, split -- with
removed
heat cranberry sauce and water over low heat, stirring occasionally until
blended. Stir in mustard and orange peel. Remove from heat; cool
slightly. In med. bowl, mix chicken with mustard mixture; cover and chill
overnight.
Preheat oven to 400F. Remove chicken from marinade; reserve marinade.
Arrange chicken on lightly greased foil-lined pan. Bake 40-45 minutes,
turning and brushing chicken with marinade after 20 minutes.
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* Exported from MasterCook II *
Glazed Shoyu Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Chicken wings
3 Green onions -- cut in 2" piec
3 tablespoons Dry sherry
1/4 cup Dark soy sauce
2 teaspoons Sugar
Sesame seeds -- if desired
Remove tips from wings. Leave whole or cut at joint. Place onions in
large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar
and bring to a full boil. Reduce heat and place chicken in mixture. Cover
and simmer over low heat for 20 minutes, turning occasionally or until
done. Sprinkle sesame seeds if desired. Makes 8-10
Appetizers by June Budgen
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* Exported from MasterCook II *
Guerrini Chicken Wings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds chicken wings -- (to 3 lb)
1 1/2 teaspoons salt
7 tablespoons cornstarch
20 milliliters garlic -- minced
4 tablespoons flour
2 eggs
5 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon toasted sesame seeds
2 green onions -- chopped
oil for frying
Mix all ingredients except oil and chicken. Add chicken to mixture and
marinate overnight in the refrigerator, turning occasionally to coat. Deep
fry until golden brown.
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* Exported from MasterCook II *
Hawaiian Chicken Wings
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds chicken wings
1/4 cup sugar
1/2 teaspoon ginger -- ground
1/2 teaspoon garlic powder
1/8 cup onions -- chopped
1/4 teaspoon black pepper
1/2 cup soy sauce
6 ounces pineapple juice
Remove wing tips from chicken and cut apart at joint. Combine remaining
ingredients. Marinate chicken wings for at least 24 hours. Preheat oven
to 375. Bake for 1 hour. Serve warm.
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* Exported from MasterCook II *
Hidden Valley Ranch Buffalo Wings
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
24 Chicken wings
1/2 cup Melted butter
1/4 cup Oriental hot pepper sauce
3 tablespoons Vinegar
2 packages Hidden valley ranch milk rec
Original ranch salad dressin
1/2 teaspoon Paprika
Celery sticks
Preheat oven to 350 F degrees.
Dip chicken in mixture of melted butter, pepper sauce and vinegar, put
in baking pan. Sprinkle with 1 package dry dressing mix. Bake 25 to
30 minutes or until browned. Sprinkle with paprika. Serve with celery
sticks and prepared Hidden Valley Ranch Salad Dressing Mix.
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* Exported from MasterCook II *
HOGAN'S NUCLEAR CHICKEN WINGS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Appetizers
Amount Measure Ingredient -- Preparation Method
24 each Chicken Wings -- Separated
2 tablespoons Vegetable Oil
1/4 teaspoon Garlic Powder
3 tablespoons Habanero Sauce
3 tablespoons Tabasco Sauce
Ground Red Pepper to taste
1 tablespoon White Vinegar
1/4 cup Brown Sugar
1 cup Bleu Cheese Salad Dressing
Leaf Lettuce for platter
These chicken wings are quite easy to prepare. Adjust the amount of
Tabasco sauce and Habanero sauce to your own tastes. I recommend though
that you just cool them by dipping them in the bleu cheese salad dressing
rather than decreasing the hot sauces.
� Preheat oven to 375�F.
� In a medium sized mixing bowl combine vegetable oil, garlic powder,
Tabasco sauce, habanero sauce, vinegar and brown sugar.
� Separate tips from wings.
� Place tips and wings on cookie sheet(s).
� Using a pastry brush, coat the wings with the sauce mixture.
� Sprinkle ground red pepper over wings and tips.
� Bake wings for 15 to 20 minutes or until browning has occurred.
� Arrange wings on leaf lettuce and serve with your favorite beverage.
� Dip wings in bleu cheese salad dressing for some cooling affect.
NOTE: These wings can also be cooked on the barbeque. Wings should be
grilled for the same amount of time over medium high heat coals.
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* Exported from MasterCook II *
Home-Made Hot Wings
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds Chicken Wings (12 to 15)
6 tablespoons (3oz) Texas Pete Hot Sauce *
4 tablespoons (2oz) Butter or Margarine
* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard
wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375� 8-10 mins or until crispy.
OVEN: Spread wings in single layer on cookie sheet. Bake at 450� for 25
mins.
Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place
cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and
bowl. Place on plate covered with paper towel. Serve immediately.
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* Exported from MasterCook II *
HONEY MUSTARD WINGS
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 package Campbell's Dry Onion with -- Chicken Broth Soup a
Mix
1/3 cup Honey
2 tablespoons Spicy-brown mustard
18 Chicken wings
- In large bowl, mix soup mix, honey and mustard. Set aside.
- Cut wings at joints and discard tips. Add to soup mixture. Toss to
coat.
3. Place chicken in baking pan. Bake at 400'F. 45 minutes or until chicken
is done, turning once.
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* Exported from MasterCook II *
Hot 'n' Sassy Buffalo "Wings"
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 1/2 cups Oats -- uncooked
2 teaspoons Paprika
1 teaspoon Garlic powder
1 teaspoon Salt
3 Egg whites
3 tablespoons Red pepper sauce
3 Chicken breasts -- cut in stri
No stick cooking spray
1/4 cup Yogurt -- plain low-fat
1/4 cup Blue cheese dressing
Blend dry ingredients in blender or food processor about 1 minute; place
in shallow dish. in another dish, beat egg whites and pepper sauce.
Lightly coat chicken strips W/ oat mixture; shake off excess. Dip into
egg mixture; then again with oat mixture. Place on rack of broiler pan.
spray evenly with no-stick cooking spray to coat completely, about 20
seconds. Broil about 4 inches from heat for 3 minutes. Remove
completely from oven. Turn chicken pieces over; spray with no-stick
cooking spray to coat, about 20 seconds. Broil 2 to 3 minutes or
until golden brown. Combine yogurt and dressing. Serve as dip with
chicken and celery sticks
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* Exported from MasterCook II *
Hot 'n' Spicy Chicken Wings With Blue Cheese
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions
1/2 teaspoon minced garlic
1/2 teaspoon tabasco pepper sauce
3 tablespoons crumbled blue cheese
salt & pepper to taste
12 chicken wings
vegetable oil for frying
4 tablespoons melted butter or margarine
1 teaspoon catsup
1 teaspoon tabasco pepper sauce
celery sticks
In a bowl, beat together all of the dip ingredients until blended. Set
aside. Remove the tips from the wings and discard. Separate the first and
second joints of the wings with a sharp knife. Pat the wings dry with
paper towels. In a heavy saucepan, heat about 2 inches of oil to 350F on
a deep-frying thermometer. Fry the wings. a few at a time, for about 6
minutes, until golden brown on all sides. Drain on paper towels. In a
small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in
the butter mixture to coat thoroughly. Serve hot, and pass the dip and
celery sticks..
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* Exported from MasterCook II *
Hot And Spicy Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 can tomato sauce (8oz)
2 tablespoons red pepper flakes
2 tablespoons hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons jalapeno peppers -- chopped
1 pound chicken wings
Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion
powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet
with no-stick cooking spray. Place chicken wings on baking dish. Brush
sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce
and bake for another 10 mins. Serve with blue cheese dressing and celery
if desired. Serves 4.
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* Exported from MasterCook II *
HOT CHICKEN WINGS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds Chicken wings
Oil for frying (optional)
6 ounces Hot sauce or Tabasco
1/2 cup Melted butter
Cut the chicken wings in two at the joints. In a large frying pan or
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings. Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted butter and
blend thoroughly. As soon as the chicken wings are cooked, douse with the
sauce, and serve immediately.
Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These
little wings make a good meal for two or are a great appetizer. Up North,
they are called Buffalo wings and are served with celery and blue-cheese
dressing. The little wing tips should be trimmed off to make neater
pieces. But I cook them along with the wings and save them for myself. I
call them the "cook's treat." You may fry or bake the wings, depending on
dietary considerations.
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* Exported from MasterCook II *
Hot Chicken Wings 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3 pounds Chicken wings
4 packages Taco seasoning mix
Flour
Oil
Celery stalks
Blue cheese dressing
Mix together the flour and taco seasoning, get oil hot in pan. Flour
chicken wings and fry until done. Serve with celery and blue cheese for
dipping.
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* Exported from MasterCook II *
Hot Chicken Wings 2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds Chicken wings
Oil -- for frying (optional
6 ounces Hot sauce or tabasco
1/2 cup Melted butter
Cut the chicken wings in two at the joints. In a large frying pan o
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings. Add the wings and fry until crisp, about 12-15 minutes. To
bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes. To make the sauce,
combine the Hot Sauce or Tabasco and melted butter and blend
thoroughly. As soon as the chicken wings are cooked, douse with the
sauce, and serve immediately. Serves 2-6
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* Exported from MasterCook II *
Hot Fajita Wings With Guacamole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings -- shoulder
midsection only -- cut apart
1 carton (6 oz) frozen -- avocado dip, thawed;
1 cup homemade guacamole
In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes. Turn pieces over and continue baking until
browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and
chill up to 1 day; serve at room temperature or reheat in a single layer
in pans in a 350 degree oven for about 10 minutes.) Put wings on a
platter. Place avocado dip in a bowl set on platter with the wings. Makes
8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g
fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol.
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* Exported from MasterCook II *
HOT WINGS
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
48 Chicken wings
1/4 pound Butter -- 1 cube
12 ounces Crystal hot sauce
2 ounces Louisiana hot sauce
4 ounces Tapatio hot sauce
2 ounces Red Devil pepper sauce
2 ounces Tabassco
Disjoint wings and discard tips. Arrange in baking pan and bake in 375
degree oven for 1 hour, until done. Meanwhile combine butter, and sauces
in sauce. Heat and stir until butter is melted. Keep warm.
Remove wings from oven and dip in individually in sauce mixture. Place in
serving dish. Pour remainder of sauce over the top. Left over sauce can
be refrigerated and used again.
Note: Choices of hot sauces may vary. Adjust amount to taste. Be sure to
use the Crystal hot sauce and adjust the others. Above recipe is quite
hot, but tasty!
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* Exported from MasterCook II *
Hot Wings [chicken]
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/2 cup butter -- margarine melted
1/4 cup hot pepper sauce
3 tablespoons vinegar
24 chicken drumettes
Preheat oven to 350. In small bowl,whisk together butter, pepper sauce and
vinegar. Dip drumettes in butter mixture; arrange in single layer in large
baking pan. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with
paprika. Serve with salad dressing and celery sticks.
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* Exported from MasterCook II *
Jamaican Chicken Wings
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Ethnic Appetizers
Poultry
Amount Measure Ingredient -- Preparation Method
72 Chicken drummettes
MARINADE
2 Scotch Bonnet peppers -- or
4 Jalapenos -- seeded
3 bn Green onions
1 cup Red wine vinegar
1 cup Olive oil
1/2 cup Soy sauce
1/2 cup Dark rum
1/4 cup Brown sugar
1 tablespoon Fresh thyme
1 teaspoon Each ground cloves, nutmeg -- allspice and cinnamo
Blend all marinade ingredients in a blender. Marinate chicken wings
overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30 to 40
minutes. Baste frequently.
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* Exported from MasterCook II *
Jamaican Hot Wings
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 pound Butter
8 ounces Jamaican Jerk Spice
1/2 ounce Tabasco Sauce
8 ounces Tomato Juice
8 ounces Un bleached Flour
5 pounds Chicken Wings; Or Drumettes -- Fresh Not Frozen
Oil For Frying
Jamaican jerk spice may be found in specialty food stores. Melt the butter
in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce,
and tomato juice. Blend well and set aside. Rinse the wings under cold
running water and pat dry with paper towels. Dust the wing with the flour
and deep fry in a heavy pot or skillet in about 2-inches of hot oil until
done. Place the cooked wings in the sauce mixture and allow to marinate
just a few minutes.
Drain off any excess liquid. Serve immediately. Makes 40 to 50 Wings
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* Exported from MasterCook II *
Jamaican Jerk Chicken Wings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ethnic
Poultry
Amount Measure Ingredient -- Preparation Method
1 Onion -- chopped
2/3 cup Scallions -- chopped
2 Garlic cloves
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil
18 Chicken wings -- trimmed
Marinade: In a food processor or blender, puree all ingredients except for
the wings. In a large shallow dish arrange the wings in one layer and
spoon the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered & chilled, turning them once, at least 1 hour,
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