Any good baked chicken wing recipes?

Chicken Wings.


(by Dune 24/11/08)


1 Tray Chicken Wing Pieces.


1 Can Pineapple Rings in Syrup.


Salt.


Pat dry the chicken pieces, sprinkle with salt to taste and place in a bowl.


Drain the syrup from a can of pineapple rings and combine. (reserve half the liquid)


Allow to marinade for about an hour or two mixing a couple of times.


Preheat oven to 180C (350F Gas Mark 4)


Lay a bed of pineapple rings on the bottom of a roasting pan.


Place on top the chicken wing pieces and pour over the marinade.


Place in oven and cook for 20-30 minutes, turning and basting every 10 minutes, with they reserved liquid.


Remove chicken to a warmed serving dish and serve out the pineapple rings and what should be a wonderful syrup to a gravy boat.


Serve chicken with the rings.Any good baked chicken wing recipes?
Baked Buffalo Chicken Wings





4 pounds chicken wings


3 tablespoons cooking oil


4 cloves garlic, chopped


1 3/4 teaspoons salt


1 1/2 teaspoons cayenne


2/3 cup mayonnaise


1/3 cup sour cream


1/4 pound blue cheese, crumbled


2 scallions including green tops, chopped


5 teaspoons vinegar


1/4 teaspoon fresh-ground black pepper


1/4 cup ketchup


1 tablespoon Tabasco sauce


8 ribs celery, cut into sticks





Heat the oven to 425 degrees F.





In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne.


Arrange the wings in a single layer on two large baking sheets.





Bake until just done, about 25 minutes.








Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.





In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce.





Add the wings and toss to coat.





Serve the wings with the celery sticks and blue-cheese dressing alongside.





Yield: 4 servingsAny good baked chicken wing recipes?
Baked Chicken Wings


1/2 c. margarine, melted


1 t. dijon mustard


3 c. multi-grain flaked cereal


16-18 chicken wings, broken into two pieces


1/2 c. grated Parmesan cheese


4 t. finely chopped parsley





Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.
OVEN - BAKED CHICKEN WINGS





3 lb. chicken wings


Salt %26amp; pepper to taste


1 c. honey


1/2 c. soy sauce


1/2 clove garlic (chopped)


2 tbsp. ketchup





Cut off small wing tips and discard. Cut remaining wings into 2 parts. Sprinkle with salt and pepper.


Combine remaining ingredients and pour over chicken place in 1 layer in Pyrex dish.





Bake 1 hour at 375 degrees or until chicken is cooked and sauce cooked down and coats chicken nice and dark.





Turn oven down if sauce burns.








BARBECUED CHICKEN WINGS





2 doz. chicken wings, cut up


1/3 c. honey


1/3 c. mustard


2 tbsp. lemon juice


1 c. ketchup


1 c. brown sugar





Mix and heat all ingredients but chicken. Stir until all well blended. Pour into a pan or roaster. Place chicken wings on top. Bake at 375 degrees for 30 to 45 minutes. Turn wings over and bake another 30 to 45 minutes. Turn oven heat to lowest setting until serving. Can stay in warm oven up to 4 hours after baking.








BUFFALO CHICKEN WINGS





20 chicken wings


20 oz. duck sauce


6 oz. hot sauce (for med. hot wings, adjust for your taste)


Garlic powder


Vegetable oil





Preheat oven to 350 degrees. Sprinkle garlic powder on wings prior to cooking. Place chicken wings on baking sheet basted with oil. Cook for 1 1/2 hours at 350 degrees. When done cut wings in half. In a large bowl mix 20 oz. duck sauce and 6 oz. hot sauce. Place a few wings at a time into mixture. Completely cover wings with sauce and put wings back onto baking sheet. Place wings back into the oven for 10 minutes. Put on a plate, sit and eat.











SPICY CHICKEN WINGS





4 lbs. chicken wings, cut apart at joints


Red Hot sauce (recipe follows)


Blue Cheese Dip (recipe follows), optional


2 bunches celery (about 2 lbs. total, optional)





Discard wing tips or save for broth. Arrange chicken in 2 lightly greased 10x15-inch baking pans. Bake in a 400 degree oven until golden brown (about 30 minutes).


Meanwhile, prepare Red Hot Sauce. Remove pans from oven, drain off fat, and pour sauce over chicken, turning to coat well. Return pans to oven and continue baking, turning wings once or twice, until sauce is bubbling and edges of wings are crisp (about 15 more minutes).





Meanwhile, prepare Blue Cheese Dip and break celery stalks from head, if desired. Slice stalks lengthwise and place in a bowl. Arrange chicken on platter and garnish with celery leaves, if used. Offer celery sticks and cheese dip. Makes about 4 dozen appetizers.








RED HOT SAUCE:





Mix 1/2 cup each vinegar and water, 1/4 cup tomato paste, 4 teaspoons sugar, 1-3 tablespoons (or to taste) liquid hot pepper seasoning, and 1-3 (or to taste) ground red pepper (cayenne).





BLUE CHEESE DIP:





Coarsely mash 1/4 pound blue-veined cheese. Stir in 1 cup sour cream, 1 teaspoon minced garlic, 1/2 teaspoon dry mustard, and 1/8 teaspoon pepper. If made ahead, cover and refrigerate for up to 3 days. Makes 1 1/3 cups.











CHICKEN WINGS PARMESAN





24 chicken wings (5 lb.)


1 c. melted butter


1 tbsp. prepared mustard (Dijon)


1/8 tsp. Tabasco sauce


1 c. bread crumbs (Arnold Italian)


1 1/2 c. fresh grated cheese


1 tsp. minced garlic


Salt %26amp; pepper to taste (you can season chicken with seasoning salt)


1 1/2 c. fresh tomato sauce





Preheat oven to 350 degrees. Fold wing tips under main wing so that they remain flat. Put butter in mixing bowl and add mustard and Tabasco mix. Combine bread crumbs, 1/2 cup cheese, oregano, parsley, garlic, salt and pepper in a shallow dish. Dip wing in butter, then bread crumb mixture. Put in baking dish, fleshy side up.


Place wings in oven and bake, basting with pan drippings for about 50 minutes. Pour off fat and continue to bake for 10 minutes. Spoon tomato sauce over wings and put under the broiler. Serve, sprinkling remaining cheese over chicken. Yield 6 or more servings.








TOMATO SAUCE:





2 tbsp. butter


1/4 c. chopped onions, finely


1/2 tsp. finely minced garlic


1/3 c. dry wine


2 c. tomatoes cored, seeded %26amp; cut in 1'; cubes


3 fresh basil leaves or 1 tsp. dried basil


Salt %26amp; pepper to taste





Melt butter in pan and add onion and garlic. Cook briefly, stirring. Add the wine and cook to reduce liquid by half. Add tomatoes, basil, salt and pepper. Cook for about 5 minutes. Pour mixture into blender or food processor and blend to a puree. Return to sauce pan, reheat and pour over chicken.











CHICKEN SUPREME





Yield 50 servings with 2 3/4 quarts of sauce.





20 lbs. chicken parts or 50 quarters


1 lb. or 4 c. flour, all purpose


2 tbsp. salt


2 tbsp. paprika


1 tbsp. pepper


1 c. butter


3 qt. cream of mushroom soup (use two 50 oz. cans)


1 qt. water





Cut chicken quarters in half, leg and thigh, wing and breast. Dredge chicken pieces in mixture of flour, salt, paprika and pepper. Arrange in greased 12 x 20 inch steam table pans (lay on top of thigh, wing on top of breast).


Sprinkle melted butter over chicken. Bake in hot oven (400 degrees) for 50 to 60 minutes. Blend soup and water. Pour ove
Soy Sesame Baked Wings





1/2 cup cornstarch


1/4 cup all-purpose flour


1/4 cup granulated sugar


1/3 cup light soy sauce


1/4 cup cooking oil


2 tablespoons sesame seeds


1 1/2 teaspoons salt


1/4 teaspoon minced garlic cloves


2 eggs


3 lbs chicken wings (skin left intact)





Cut chicken wings apart at the joint, and discard wing tips.


Measure the rest of the ingredients into a large container with a lid. Mix well.


Add wings into the above marinade. Make sure all pieces are coated with the marinade, then place lid over tightly.


Refrigerate for at least 4 hours, or overnight. (The longer you leave it in, the more flavorful the wings.) Turn bowl often as wings marinate.


Remove from marinade. Discard marinade. Arrange chicken on foiled lined tray.


Bake at 350ºF in the oven for about 20 minutes, remove tray and turn wings over, then bake for another 10 minutes.


Remove to plate and serve!








As for sauces. Real simple. 1 C hot sauce - usually Frank's Red Hot, 1/2 C butter - melt the butter, add the hot sauce. Pour over hot wings - stir/shake to coat


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Chicken Wings





INGREDIENTS:


3 pounds chicken wings


1 egg, lightly beaten


1 cup all-purpose flour for coating


1 cup butter


SAUCE


3 tablespoons soy sauce


3 tablespoons water


1 cup white sugar


1/2 cup white vinegar


1/2 teaspoon garlic powder, or to taste


1 teaspoon salt





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


Cut wings in half, dip in egg and coat with flour.


Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.


In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.


Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often


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Buffalo Chicken Wings








24 chicken wings


1 teaspoon salt


1/4 teaspoon ground black pepper


4 cups vegetable oil for frying


1/4 cup butter or margarine


1/4 cup hot pepper sauce


1 teaspoon white wine vinegar


1 bottle (8 ounces) blue cheese dressing





Cut tips off wings at first joint; discard tips. Cut remaining wings into two parts at the joint; sprinkle with salt and pepper. Heat oil in deep fryer or heavy saucepan to 375°F. Add half the wings; fry about 10 minutes or until golden brown and crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Repeat with remaining wings.





Melt butter in small saucepan over medium heat; stir in pepper sauce and vinegar. Cook until thoroughly heated. Place wings on large platter. Pour sauce over wings. Serve warm and dressing for dipping.


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Lemonade Chicken Wings








Serve them warm with rice as a meal, or at room temperature as a snack.





2 tablespoons olive oil


2 tablespoons butter


2 shallots or 1/2 medium onion, finely chopped (2 tablespoons)


2 teaspoons dried rosemary


1/2 cup Newman's Own Old Fashioned Roadside Virgin Lemonade, or your favorite


1 teaspoon black pepper


1 teaspoon salt


10 to 12 chicken wings





Preheat oven to 425F.





To make the sauce: In a small saucepan, heat the oil and butter over medium heat until the butter is melted. Add the shallots and rosemary, and cook for 2-3 minutes.





Add the lemonade, pepper, and salt. Simmer over low heat for 6-8 minutes, until slightly reduced and syrupy. Set aside to cool.





Cut each chicken wing into 3 parts. Cut the wings apart at the joints with heavy-duty kitchen scissors or use a sharp knife with a stiff blade, inserting the blade between the bones to cut the joint apart. Throw away the wing tips, which don't have much meat on them.





Place the wing pieces in a shallow ovenproof pan or dish and coat well with the sauce. Bake until the skin is golden brown, about 30 minutes.





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Bloody Mary Hot Wings





10 whole chicken wings


1/2 cup butter


3 - 5 tbsp. Bloody Mary Drink Mix


3/4 tsp. garlic salt


1/4 tsp. paprika





Cut wings and discard wing tips. Place wings in greased 15x10x1” pan. Combine butter, Bloody Mary Mix, garlic salt and paprika. Pour over wings. Bake at 375 degrees 30 minutes. Turn wings over, bake 20 - 25 minutes more or until juices run clear. :
The best spicy naked wet wings I've ever had!


Video recipe:


http://www.youtube.com/watch?v=VQ6Z3momv…


http://www.hotsauceblog.com/hotsaucearch…