Christmas is just around the corner once again but there is still enough time to start thinking about making life easier when it comes to cooking up some great tasting Chicken wings for the festive feed(s) that lie ahead.
Chicken wings are always a very easy option when it comes to cooking something filling, delicious and easy to make, and there are few things that you can make that can deliver such great flavors in a relatively short space of time.
All of these chicken wing recipes can of course be made ahead of shedule and served from the refridgerator to a serving bowl, though of course you can grill or smoke them up at the last minute and serve them hot so that they are at their very best.
Enjoy these great tastingÂ Christmas' Top 10 Chicken wing recipes!
Spicy Barbecue Wings
1/2 pound chicken wings
BBQ Sauce Ingredients
1/2 cup ketchup
1/2 cup water
2 teaspoons dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
oil for deep frying
This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375 F (190 C).
Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.
Spicy Cajun Barbecued Chicken Wings
3 pounds Chicken Wings
1 Bottle Kraft Spicy BBQ
1 1/2 teaspoons Red Cayenne Pepper
1/4 teaspoon Salt
2 teaspoons Black Pepper
1/2 teaspoon Garlic flakes -- minced
1 teaspoon Onion flakes -- minced
3 tablespoons Worcestershire Sauce
2 tablespoons Green Dragon or Jalapeno Sau
1 tablespoon Tabasco Sauce
1 tablespoon Cajun Spice
Chicken wings or small chicken legs; more wings or legs can be added if needed.
In a Crockpot; add chicken BBQ Sauce, and all spices.
Stir and heat on low for 4 hours. To serve, I suggest you prepare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, prepare the Rice, pour the Rice into a container or casserole dish, spread out evenly.
Spicy Chicken Wings
1 cup chopped onion
2 tablespoons ketchup
2 tablespoons orange juice
1 tablespoon +1 t rc tub margarine
1 tablespoon Worcester sauce
2 teaspoons honey
3 drops red pepper sauce
1 1/2 pounds chicken wings
1/4 teaspoon black pepper
1 cup diced celery
1/2 cup plain lowfat yogurt
3/4 ounce crumbled blue cheese
1 tablespoon +1 tsp rc mayonnaise
To prepare sauce, in medium bowl, combine all ingredients except wings and black pepper. Micro on high 4 minutes, stirring once. With sharp knife, remove skin from wings. Place in an 11 x 7" baking pan in a single layer; sprinkle with black pepper.
Spoon Pour half the sauce over the wings. Micro on High 6 minutes. Turn wings over;spoon remaining sauce over wings. Micro on high 6 min. or until juices run clear when skin is pricked with a fork. To prepare dip, combine all ingred. in small bowl.
Sweet Sour Chicken Wings
3 pounds Chicken wings
2 Beaten eggs
3/4 cup Sugar
1/2 cup Chicken broth
4 tablespoons Catsup
4 tablespoons Soy sauce
1/4 cup Vinegar
Cut wings in three pieces. Cook wing tips in water (to cover) to make broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll in cornstarch, then in beaten egg.
Fry until brown and crisp. Put in single layer in flat pan. Make sauce with rest of ingredients, including broth made from chicken wing tips, cook until sugar melts, then pour over chicken wings. Bake at 325F about one hour. Baste and leave uncovered during last 15 minutes.
Mexican Taco Chicken Wings
2 1/2 pounds chicken wings
1 env taco seasoning mix *
2 cups dry bread crumbs
1 jar (16oz) taco sauce **
* 1-1/4 oz Old El Paso **
Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.
Souchong Tea-Smoked Chicken Wings
3 pounds Chicken wings -- (16 wings)
3 Cl Garlic
1 tablespoon Ginger root -- grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea -- (loose
Sesame seeds -- for garnish
1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will do this for you.) Wash the chicken thoroughly and pat dry.
2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing forÂ 20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken wings at least once.
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid. Line the bottom of the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do notÂ remove the lid to check. Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes.
Smoked chicken will keep for several days if well-wrapped and refrigerated.
Serves 6 to 8 as an appetizer.
Note: As with any recipe requiring a dish to be cooked at high heat, use caution. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and to have a pan or skillet with a tight fitting
NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.
Sesame Chicken Wings
36 Chicken drumettes (bottom
2 teaspoons Ground coriander
Part of chicken wing)
3 tablespoons Soy sauce
20 milliliters Garlic
3 tablespoons Fresh lemon juice
1 Inch fresh ginger -- peeled
2 tablespoons Sesame oil
1 Onion -- quartered
2 tablespoons Sugar
1 teaspoon Red pepper flakes
1/2 cup Sesame seeds (approx)
2 teaspoons Salt
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.
Remove the chicken from the marinade and sprinkle with the sesame seeds.Â Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d'oeuvres.
Teriaki Chicken Wing Dings
1/3 cup Lemon juice
1/4 cup Catsup
1/4 cup Soy sauce
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
3 pounds Chicken wings
Remove wing tips and cut at joints.
Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40
to 45 minutes, basting occasionally with marinade.
Refrigerate the leftovers and enjoy!
Thai BBQ Chicken Appetizers
3 pounds Chicken wing drummettes
1/4 cup Coarsely chopped garlic
1 bn Cilantro -- chop roots & reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce
Basting Liquid Ingredients
1/2 cup Coconut milk
Dipping Sauce Ingredients
1/2 teaspoon Dried chili flakes
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 cilantro leaves
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
Saucy Sweet Sour Chicken Wings
12 Chicken wings -- tips removed
1/2 cup Water
1/4 cup Oil
3/4 cup Sugar
1/4 cup Ketchup
1/4 cup Vinegar
1 teaspoon Garlic salt
1/2 teaspoon Instant chicken bouillon
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.
I hope you enjoy these tasty chicken wing recipes over Christmas, and remember to make plenty because they don't last long! If you have any left over, cover them in a tightly sealed plastic container in the fridge, they will keep well for a day or two.
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