Chicken Wings

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.

On wax paper, mix together crushed corn flakes and diced onion. Dip each

wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking

dish, cover and cook wings on high (9) for 20 minutes, or until cooked.

Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24

appetizers.

TERIYAKI CHICKEN WINGS

 

1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

 

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper,

celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and

remove wing tips. Place chicken in baking dish. Pour marinade over chicken.

Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler

tray. Broil about 10 minutes each side with tray about 7 inches from heating

element. Brush occasionally with marinade.

 

 

MARINATED CHICKEN WINGS

 

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

 

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake

at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to

10.

COMMENT: May be frozen in marinade. Bake after defrosting.

 

 

SPICY CHICKEN WINGS

 

1 lg.can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings

 

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up

chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken

wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in

preheated 350 degree oven for 1 hour. Serve warm.

 

ORIENTAL CHICKEN WINGS

 

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp. grated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or

parsley

 

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion.

Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a

microwave safe dish. Add wings and turn to coat. Marinate at least 30

minutes, turning twice. Put larger wings at the edge of the dish. Cover with

plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5

minutes longer. Transfer wings to a serving plate. Return marinade to oven

and cook, partially covered on high for 2 minutes. Pour marinade over wings

and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12

pieces.

 

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