Chicken wings recipes
Sunday, June 27th, 2010
Chicken wings recipes
Crispy Honey Wings
- 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.
Thai BBQ Chicken Appetizers
3 pounds Chicken wings
Marinade
- 1/4 cup Coarsely chopped garlic
- 1 bunch coriander — chop roots & lower s reserve leaves for garnish
- 1 teaspoon Ground turmeric
- 1 teaspoon Curry powder
- 1 1/2 teaspoons Ground dried chili’s — – (cayenne or equiv. )
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 3 tablespoons Thai fish sauce — – (Filipino or Vietnamese is ok — too)
Basting Liquid
- 1/2 cup Coconut milk (canned is ok)
Dipping Sauce
- 1/2 teaspoon Dried chili flakes — OR- cayenne
- 2 Garlic cloves — – coarsely chopped
- 1 tablespoon Brown sugar
- 1/4 teaspoon Salt
- 1/2 cup Chinese red rice vinegar
- 1 Green onion — thinly sliced
- 1 tablespoon coarsely chopped coriander (leaves)
Preparation:
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
Dipping Sauce:
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
Cajun Chicken Wings
- 12 Chicken wings — tips removed
- 5 Bay leaves — crumbled into bits
- 3/4 teaspoon Caraway seeds
- 1/2 To 3/4 tsp. cayenne pepper
- 3/4 teaspoon Ground cumin
- 3/4 teaspoon Ground coriander
- 4 Garlic cloves — finely
- 1 1/2 teaspoons Dry mustard
- 2 teaspoons Paprika — preferably
- 3/4 teaspoon Dried thyme leaves
- 1/2 teaspoon Salt
- 2 tablespoons Brandy
- 2 tablespoons Fresh lemon or lime juice
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.
