ISO-Chicken wing recipes

[Terri-Lynn2]

I make chicken wings often but chinese style and I am now looking for something to try like buffalo wings or BBQ chicken wings. Does anyone have any good recipes they would like to share. I would love to know how they make the Blue Cheese dip for the wings.

Thanks



Terri

[goldilocks]

I have 2 recipes for you. I have one at home that I will have to post tomorrow called 'La Brea Tarpits Chicken Wings' that I clipped out of Gourmet magazine. The other one is below, I copied from the bulletin board as it was originally posted by Diana (I hope Diana does not mind).

Buffalo-style wings

Sauce:
1 bottle Durkee hot sauce(about 1 C)
1 Tbs butter or margarine
1 TBS granulated sugar or honey
1 Tbs Worcestershire
Heat oven to 425.
On a nonstick baking sheet, spread a layer of flash-frozen chicken wings. Make sure they are not touching.
Bake 15 - 20 minutes. Turn and bake another 15 minutes (checking after 10 - if they are getting too brown, take them out).
Blot the hot wings, put them in a glass bowl and toss with the sauce till coated.
Serve with blue cheese dressing (lowfat, if you like) and celery sticks.
Good hot, cold, or left over.

[AndreaU]

Growing up in Buffalo (where they're just called "wings"), I can tell you that the simplest, most true method is that on the bottle of Frank's Red Hot Sauce. Wings and pizza were a staple at every birthday party my sister & I ever had. Enjoy!

Buffalo-style Chicken Wings

2-1/2 pounds chicken wing pieces
1/2 cup Frank's Red Hot sauce
1/3 cup melted butter or margarine

1. Bake wings 1 hour at 425 degrees or deep-fry 12 minutes at 400 degrees.

2. Combine Red Hot and butter/margarine.

3. Dip wings in sauce to coat. (We always used a 1 or 2 gallon plastic bucket- throw it all in, close the lid & shake it up!)

[lorilei]

1 cup cider or red-wine vinegar
1 T hot chili powder
1 tsp salt
1 tsp black pepper, freshly ground
2 tsp vegetable oil
2 tsp Worcestershire sauce
1 tsp hot-pepper sauce
3 lb chicken wings, (15 to 18 wings)

In a small bowl, combine vinegar, chili powder, salt, pepper, oil, Worcestershire sauce and hot-pepper sauce. Rinse wings; pat dry with paper towels. Place chicken wings in a large food-storage bag; add marinade. Press out air; seal bag. Squeeze gently, pressing marinade into meat. Set bag in a large bowl; let stand 30 minutes at room temperature or overnight in refrigerator. If refrigerated overnight, remove from refrigerator 30 minutes before barbecuing.

Preheat grill; position a wire rack 4 to 6 inches from heat. Remove chicken wings from marinade; arrange in a single layer on rack. Cook in an open or covered grill 30 to 40 minutes or until skins are crisp and golden brown, turning frequently and basting with marinade, if desired. Remove cooked wings to a warm platter. Serve with sauce of your choice.

[Terri-Lynn2]

That would be great if you could post your other one goldilocks.

These all sound wonderful I cant wait to try them.

Sounds like I have some more winners on my quest for camping fair.

Thanks again

Terri