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.
