2
pounds Chicken wings 1/4 cup
Dark corn syrup 1/4 cup
Soy sauce 1
tablespoon Corn oil 2
teaspoons Minced fresh ginger 2
tablespoons Dry sherry 1/4 pound
Very small mushrooms 1/2 Sliced
bamboo shoots 2 Green
onions -- cut in 2" 1/2 cup
Chicken broth 1
tablespoon Cornstarch 2
tablespoons Water
Cut wing
tips off chicken wings. Place in shallow baking dish. In small bowl,
stir together corn syrup and soy sauce. Pour over chicken wings; toss
to coat well. Marinate 30 minutes. Drain; reserve marinade.
In
large heavy skillet, heat corn oil over medium heat. Add chicken wings
and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry.
Add mushrooms, bamboo shoots and green onions; stirring frequently,
cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover
and simmer 20 minutes or until tender. Remove chicken wings to serving
platter, keep warm.
Stir
together cornstarch and water until smooth. Stir into skillet.
Stirring
constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings.
Makes 4 servings.
Cajun Barbecue Chicken Wings
2
1/2 pounds Chicken wings -- separated 3/4 cup
Plain yogurt 2/3 cup
Louisiana hot sauce. 2
teaspoons Garlic powder 1 cup
Flour 1/2 cup
Cajun seasoning Oil -- for
frying
In a bowl,
mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the
refrigerator. The following day, mix together flour
and cajun seasonings in a bowl. Remove chicken from the marinade and
coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370F.
This
can be achieved by heating over medium high heat. Use enough oil to
cover 4 to 5 chicken wings at a time. Deep fry wings for approximately
8 minutes. Drain on paper towel. Serves 2 to 4
Campbell's Honey Mustard BBQ Chicken
Wings
1
pound Campbell's dry onion with Soup and
recipe mix -- dry 1/2 cup
Honey 1/4 cup
Spicy brown mustard 16 Chicken
wings -- whole or cut Season-all
-- to taste
1. In a
large bowl, combine soup mix, honey, and mustard. Set aside.
2. Cut
wings at joints and discard the tips, or leave the wings whole. Add chicken to soup mixture.
Toss to coat.
3.
Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degrees F for about 1 hour or until chicken is
don turning once if desired. If wings are getting too brown too soon,
cover with tin foil during the latter part of baking time.
Can't Get Enough Chicken Wings
12
chicken wings (2 lbs.) 1/2 cup
margarine or butter -- melted 1 envelope
Lipton recipe secrets savory herb with garlic recipe soup mix 1 teaspoon
cayenne pepper sauce -- opt'l to taste
Cut
tips off chicken wings (save tips for soup.) Cut chicken wings in half
at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine,
savory herb with garlic recipe soup mix and cayenne pepper sauce.
Add
more or less cayenne pepper to match your 'hot & spicy
tolerance
level. Add chicken wings; toss until coated. Serve over greens with
cut-up celery, if desired. Makes 24 appetizers.
Center Club Chicken Wings
4
pounds chicken wings 1 1/4 cups
hoisin sauce 3/4 cup
plum sauce 1/2 cup
soy sauce 1/3 cup
cider vinegar 1/4 cup
dry sherry 1/4 cup
honey 6 green
onions -- minced 6 cloves
garlic -- minced
Cut off
and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with
small knife and push meat to tip. Remove smaller bone and discard. Mix
all other ingred in large bowl. Add chicken and coat well.
After
refrigerating coated chicken for at least 24 hrs, preheat oven to 375
degrees. Line baking pan with foil and place rack over foil, first
coating rack with cooking spray.
Drain
chicken, reserving liquid. Place chicken on rack and roast for 30 min.
Baste, turn wings and return to oven for an additional 30 min.
Crispy Chicken Wing Drumsticks
10
Chicken wings (yield 20 "Drumsticks) 1 Egg
white -- slightly beaten 1/3 cup
Cornstarch -- mixed with: 1 teaspoon
Baking powder Peanut oil
for deep frying
Discard
wing tips. Cut between joints. Remove the smaller bone of the lower
wing. Cut skin loose around the small end and push skin and meat up to
form drumstick.
Marinate
wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings
will help to seal the juice inside the meat.
Hence the
meat will be juicier.
Dredge
wings in cornstarch mixture. (Using cornstarch and baking powder helps
to make the outside layer crisp.) Deep-fry for 3 minutes. Drain. Let
cool.
Deep-fry
once again right before serving. (Deep-fry the first time to cook the meat and seal the
juice in the meat. The second time to make the outside crisp.
Make sure
the oil is very hot before you deep-fry for the second time.)
Cola Glazed Chicken Wings
1
package Chicken Wings 1 cup
Coca-Cola 1 cup
Catsup 1/4 cup
Butter
Put wings
in baking dish. Mix ingredients and pour over them. Bake in a 325oF
oven until done, approximately 1 hour.
Chicken Wings In Five Spice
12
chicken wings -- whole 1 cup
water-chestnut flour 4 cups
peanut oil for deep-frying
Marinade
1/2
teaspoon freshly grated ginger 1/8 cup
light soy sauce 1/8 cup
dry sherry or chinese rice -- wine 1/2
teaspoon five-spice powder
Cut
each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe. Prepare the marinade and marinate
the wing pieces for 1/2 hour. Drain and toss in the water-chestnut
flour. Deep-fry at 360 F until golden brown, about 5 minutes.
Cut
each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at
a time and brown.
When
the wings are browned, drain the oil and remove the ginger slices from
the wok. Add the oyster sauce, sherry, sugar soy sauce, and water.
Place the browned wings in the wok and simmer, covered, for 10 to 1
minutes.
Cook
another 12 to 15 minutes with the lid off, basting frequently with the
sauce. When the wings are tender and nicely glazed, they are ready to
be eaten.
Blue Cornmeal Oven Baked Chicken Wings
1/4
cup Lime juice 1/4 cup
Oil 1/2
teaspoon Crushed red pepper 10 Chicken
wings -- about 2 lb 2
tablespoons Margarine or butter 1/2 cup
Blue or yellow cornmeal 2
tablespoons Flour 1/2
teaspoon Salt 1/2
teaspoon Ground cumin 1/8
teaspoon Pepper
Mix
lime juice, oil and red pepper in large glass or plastic bowl. Cut each
chicken wing at joints to make 3 pieces. Discard tip. Cut off and
discard excess skin.
Place
wings in oil mixture and stir to coat. Cover and refrig 3 hours, stirring
occasionally. Drain. Heat oven to 425F. Heat margarine Shake remaining
ingredients in plastic bag or mix in bowl.
Shake wings in cornmeal
mixture to coat and place in pan. Bake, uncovered, 20 minutes. Turn.
Bake until golden brown, 20 to 25 minutes longer.
Easy Broiled Chicken Wings
1
pound chicken wings 3
tablespoons lemon juice 3
tablespoons soy sauce 1/8
teaspoon onion powder salt -- to
taste pepper --
to taste 1
tablespoon honey 1
tablespoon catsup
Remove
tips from wings; cut wings into 2 pieces, and place in a shallow dish.
Combine lemon juice, soy sauce, and onion powder; pour over chicken.
Cover
and marinate wings in refrigerator several hours or overnight. Drain
chicken wings, reserving 1 tablespoon marinade; place wings on a
foil-lined broiler pan. Sprinkle with salt and pepper.
Combine
reserved marinade, honey, and catsup, stirring well; brush half of
mixture on chicken wings. Broil 6 to 7 inches from broiler for 7
minutes. Turn and brush with remaining sauce; broil 7 additional
minutes.
BBQ Recipes
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