2 1/2 pounds wings, trimmed and separated
3/4 cup olive oil
40 cloves whole and peeled
1/4 teaspoon rosemary
1/4 teaspoon thyme
2 tablespoons Pernod
French Bread, to be eaten with the wings

Heat oven to 425 degrees
Place all ingredients in casserole, tossing to coat evenly
Cover and bake one hour
Transfer to platter and serve

Anchor Bar Buffalo Wings

Sauce:
6 tablespoons Louisiana hot sauce
½ pound margarine (not butter)
1 tablespoon white vinegar
¼ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
¼ teaspoon garlic salt
Pinch black pepper
¼ teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco® sauce
Carrot and celery sticks
Marie's® Bleu Cheese Dressing

This is widely reported to be the real "Buffalo Wing" recipe from the Anchor Bar in Buffalo.

Sauce: This makes enough for about 30 wings. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. Wings: Fry the wings in a deep fryer set at 375°, using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Pour the sauce over them, cover the bowl, and shake to completely coat the wings.

Atomic Wings

3 pounds chicken wings, cut up
1 large bottle Durkee® hot sauce
1 stick butter
2 tablespoons liquid smoke
1 tablespoon Worcestershire Sauce
1¼ teaspoon prepared horseradish
1¼ teaspoon garlic, crushed
¼ teaspoon salt
¼ teaspoon pepper
3 cups oil

After cutting up chicken and washing, dry thoroughly. Season the parts with seasoned salt. Deep fry chicken parts for about 10 minutes per batch or until golden brown. Drain well. Sauce: Mix the hot sauce with melted butter, salt and pepper, Worcestershire, liquid smoke and crushed garlic in a saucepan over low heat until ingredients are mixed well. Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Pour any left over sauce over wings. Cover with foil and bake at 350° for 45 to 60 minutes.

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 (about 1 cup)
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

PREPARATION

Heat the oven to 425°. 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.

Baptist Church Fried Chicken Wings

Oil, for deep frying
1/2 cup buttermilk
3 tablespoons Creole spice (Essence), recipe follows
2 cups flour
1 pound chicken wings
Potato salad, for serving
Parsley sprigs, for garnish

In a deep fryer or high-sided skillet heat oil to 360 degrees F.

In a mixing bowl combine buttermilk, 1 tablespoon Creole spice and 1/2 cup flour; mix well to make a paste. Season remaining flour with remaining Creole spice. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degrees F until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Beer Burner Wings

Hot. Hot. HOT! Don't touch any mucous membranes for at least a week.

2 1/2 pounds wings, trimmed and separated
1/4 cup Tabasco or other hot sauce
3/4 stick butter/margarine
3/4 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
1/4 cup beer
oil for deep frying

In a saucepan, melt butter. Add hot sauce, beer, pepper flakes and cayenne pepper to melted butter. Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve

Bite-size Chicken Wings

12 chicken wings
0.5 teaspoon cornflour
salt and white pepper
15 ml (1 tbsp) corn oil

For the marinade:
15 ml (1 tbsp) oyster sauce
15 ml (1 tbsp) dark soy sauce
15 ml (1 tbsp) sweet and chilli sauce
30 ml (2 tbsp) tomato ketchup
15 ml (1 tbsp) dry sherry
5 cm (1 inch) cube root ginger
1 garlic clove, crushed
5 ml (1 tsp) sugar
15 ml (1 tbsp) plum sauce or jam

Separate each chicken wing into 3 sections using a sharp, heavy knife to cut through the joints. Discard the bony end, reserve the middle for another recipe and take the meaty end for use here.

Take firm hold of the loose skin at the base (the thickest part), insert a small sharp knife under the skin and work the knife away from you, to separate the skin from the flesh. The skin can be removed without difficulty in one piece. Then push the flesh toward the far end before sprinkling the chicken with the cornflour, salt and pepper. Rub in well.

Mix all the marinade ingredients in a bowl, add the chicken, stir, then leave to marinate for an hour.

Heat the oil to a medium temperature in a frying pan and add the chicken. Turn the heat down slightly and fry for about 7-8 minutes, turning the pieces to brown.

Transfer to a heated serving dish and serve hot.

Blue Cheese Dressing:

2 eggs
1 tblsp fresh lemon juice
1 tblsp apple cider vinegar
1/4 cup chopped onions
1/4 cup chopped celery
1/2 tsp salt
1/2 tsp white pepper
1/8 tsp cayenne pepper
1/2 tsp minced fresh garlic
1 tsp Worcestershire sauce
2 cups vegetable oil
1/2 cup crumbled blue cheese

Instructions:
Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready to use.
Broiled Mustard Chicken Wings

2 tablespoons plain yogurt
2 tablespoons plus 1 1/2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 1/2 pounds chicken wings (about 8)
2 tablespoons fine dry bread crumbs
1 teaspoon mustard seeds
4 teaspoons olive oil

Preheat broiler.

In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.

Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.

In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste.

Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.

Serve wings hot or at room temperature.

Yield: 2 servings

Buffalo Chicken Salad

From: Stephanie da Silva

Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I swear by the stuff at work, I should have known it was the best for Buffalo Wings - it is great in Crab Dip, too) and a little olive oil, lemon juice, salt and pepper.

I like to let the chicken sit overnight so that it soaks up the true flavor of the Durkee's. Bake off the chicken at 350 until cooked through, and no pink shows. Let cool and tear into pieces, drizzling more Durkee's if the flavor is not enough.

Then I just toss it with chopped celery, and homemade blue cheese dressing. The dressing certainly does not have a recipes (We really don't use recipes in catering) - basically it is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice, and crumbled blue cheese - Saga Blue usually. The secret is to let the blue cheese set in the fridge at least overnight.

Buffalo Wings I

This is the official recipe for Buffalo wings.

2 1/2 pounds chicken wings, trimmed and separated

1/2 stick of butter/margarine
4 - 5 tablespoons Tabasco, or other hot sauce
enough oil to deep-fry

In a saucepan, melt butter. Add hot sauce to melted butter. (a little experimentation with amounts will be necessary to find the right amount of heat for you.) After mixing the butter/hot sauce, lower heat.

Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel. Put wings in saucepan, and toss to coat evenly.
Transfer to platter and serve with Blue Cheese (traditional) or Ranch dressing and celery sticks.

Buffalo Wings II

From: fluke!ness@uunet.UU.NET

The Sauce:
----------
1 bottle (8 oz.) Durkee Red Hot Sauce (trust me!)
2 tblsp butter or margarine
1 tblsp garlic wine vinegar
1 tblsp honey
1 tblsp lemon juice
(some folks even add cayenne pepper and tobacco sauce
use your own judgment. I think it's got enough muscle)

Note:
Measurements are not critical.
The vinegar makes it aromatic.
The lemon gives it tang.
The red hot gives it bang.
The honey softens the blow.

Instructions:
-------------
Put all the ingredients in a sauce pan and simmer on low until it is all melted/mixed well. When you first taste it, it's kind 'nasty'. It seems to mellow while your deep frying the chicken. Keep warm while doing the chicken.

2 or 3 packages chicken wing 'drumettes' (or cut whole wings into pieces do not use the wing tip!)

Deep fry the chicken in peanut oil at 350 deg. In a wok when the 'wingettes' are golden brown and floating, they are done. (When you first put them in the oil they sink). Drain the batches on paper towels in a warm oven. Broiling will not create the 'right' texture – they should be brown and crispy

When all the chicken is done put them in a large bowl and pour the sauce on them. Toss the chicken to coat all the pieces.

Buffalo Wings III

From: avtah@world.std.com

Ingredients:
------------
1 Family pack of wings (?lbs)
1 bottle of hot sauce (could use Louisiana style, I prefer to find or
make one with more of a tomato base than vinegar base. If you like
super hot wings try to find Inner Beauty Sauce)
1 stick of margarine or butter (margarine works better)

Instructions:
-------------
Deep fry the wings until golden brown. Soak out the grease. Preferred method is to shake in a brown bag. In a fry pan melt margarine and hot sauce together.

Dip dried, fried wings in the hot sauce mixture. If you like them crispy put them on a baking sheet in the oven (350F) for 10 minutes.

The secret for my taste is to get them crispy in the deep fryer, then replace the grease in the crispy skin with hot sauce properly formulated in its own grease. IMHO no good way to go fat free on this one!

Buffalo Wings IV

From: Stephanie da Silva

Ingredients:
Seasoning Mix (Makes 2 tblsp plus 1 3/4 tsp)
2 tsp salt
2 tsp paprika (mild, or Hungarian hot paprika)
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
3/4 tsp white pepper
10 tblsp (1 1/4 sticks) unsalted butter, in all
1 tblsp plus 1 tsp Tabasco sauce, in all
24 chicken wings, tips removed, room temperature
2 cups vegetable oil
Blue Cheese Dressing (recipe follows)
Celery sticks (optional)

(Yield: 8 servings)

Instructions:
Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate, and let cool slightly.

Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess of gunk that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finishing sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks, if desired.

Buffalo Wings V

From: Stephanie da Silva

Basic Ingredients:
2 lbs disjointed chicken wings
1 gallon vegetable oil
1/4 lb margarine (melted)
1/8 tsp garlic powder

For MEDIUM:
8 oz. cayenne pepper sauce

For HOT:
16 oz. cayenne pepper sauce

For SUICIDE:
24 oz cayenne pepper sauce,
1 cup diced jalapenos, and
1 tsp cayenne pepper powder

Instructions:
Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain separated.

Put melted margarine in bowl and add garlic powder and cayenne pepper sauce (plus jalapenos and cayenne powder for Suicide wings).

Place cooked wings in large pan, add sauce, cover and shake.

Buffalo Wings VI

From: Stephanie da Silva

Ingredients:
24 wings
4 cups oil (peanut, corn, or other)
4 T butter
2-5 T (one 2.5 oz. bottle) Frank's
1 T white vinegar
Louisiana Hot Sauce
2-1/2 C Blue Cheese Dressing
salt and pepper
celery sticks

Instructions:
Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer.

The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs
vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though.

Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing).

Buffalo Wings VII

12 chicken wings, halved
Vegetable oil
Salt and pepper
4 tablespoons butter
1 bottle Frank’s Louisiana Hot Sauce
1 tablespoon white vinegar
Blue cheese dressing:
1 cup mayonnaise
3 tablespoons minced onion
1 1/2 teaspoons minced garlic
1/3 cup minced parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon white vinegar
1/3 cup crumbled blue cheese
Salt and pepper

Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper.

In a saucepan melt butter. Add hot sauce, salt and pepper. Toss wings in sauce. Roast 15 to 20 minutes.

In a bowl mix together mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with dressing.

Buffalo Chicken Wing Sauce

2 tablespoons all-purpose flour
2 1/2 ounces unsalted butter
1 1/4 pints crystal Louisiana hot sauce
1 1/4 tablespoons peeled garlic
1 1/4 tablespoons champagne vinegar

Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport.

Buffalo Wings with Spicy Blue Cheese Sauce

24 chicken wings
1/2 cup butter
1 cup hot sauce
Vegetable oil, for frying

Cut the tips off the wings and discard. Cut remaining chicken wings in half at the joint. Deep fry wings in about 2 inches of oil in skillet until done. Drain on paper towels. Melt butter and hot sauce together. Dip fried wings into the sauce. Serve with a spicy blue cheese dip or dressing and celery sticks.

SPICY BLUE CHEESE SAUCE:
8 ounces ranch style dressing
1/4 cup crumbled blue cheese
1/4 teaspoon cayenne pepper

In a small bowl mix together all ingredients. Serve with chicken wings.

Buffaque Wings

Method: Indirect grilling
Advance preparation: 4 to 12 hours for marinating the wings

For the wings and marinade:
16 whole chicken wings (about 31/2 pounds)
1/2 cup Tabasco sauce or your favorite hot sauce
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper

For the mop sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce

For serving:
Blue Cheese Sauce or dressing
4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks

You’ll also need: 1 1/2 cups wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained

Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint.

Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes.

During the last 10 minutes, start basting the wings with some of the mop sauce.

Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with the blue cheese sauce and celery for dipping and of course plenty of paper napkins and cold beer.

Cajun Chicken Wings

12 chicken wings, tips removed
5 bay leaves, crumbled
¾ teaspoon caraway seed
½ to ¾ teaspoon cayenne pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
4 garlic cloves, finely chopped
1½ teaspoons dry mustard
2 teaspoons Hungarian hot paprika
¾ teaspoon dried thyme
½ teaspoon salt
2 teaspoons brandy
2 teaspoons fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375°. Using a large mortar and pestle or spice grinder, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt; remove to small bowl. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp (about 30 minutes).

Cajun Chicken Wings II

12               Chicken wings, tips removed

5                 Bay leaves, crumbled into small bits

3/4 t           Caraway seeds

1/2             To 3/4 tsp. cayenne pepper

3/4 t           Ground cumin

3/4 t           Ground coriander

4                 Garlic cloves, finely chopped

1 1/2 t  Dry mustard

2 t               Paprika, preferably Hungarian

3/4 t           Dried thyme leaves

1/2 t           Salt

2 T              Brandy

2 T              Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes.  Drain and set aside to cool.  Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.  Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet.  Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

Cajun Style Wings

1 ct             (8-oz) plain yogurt

1 T              Hot pepper sauce

1.25 c          Flour

1 T              Hungarian paprika

2 t               Ground red pepper

2 t               Salt

18               Chicken wings (about 3 lb)

1                 Stick melted margarine

In large bowl, stir yogurt and hot sauce until smooth. In another bowl mix flour, paprika, pepper and salt. Add chicken wings to yogurt mixture; toss to coat; then dip wings into flour mixture to coat. Let wings sit for about an hour so the coating sticks. Preheat oven to 425 degrees. Arrange wings in single layer in large roasting pan. Drizzle with melted margarine. Bake wings for 35 minutes or until fork tender.

Cajun Wings

Spicy and hot, both of the adjectives that started the Cajun culinary fad are here...in full force!

2 1/2 pounds wings, trimmed and separated
1 cup flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
1 cup water
2 teaspoons red pepper flakes
1 teaspoon cayenne
1 teaspoon pepper
1 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon mace
enough oil to deep fry

PREPARATION:

Mix all batter ingredients in a large mixing bowl. Dip wings in batter, coating them as much as possible Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel. Transfer to a platter and serve.

Candied Garlic Chicken Wings

Submitted by: vickee

" These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present. "

Ingredients:

1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings

Directions:

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Caramelized Baked Chicken

Submitted by: Sandy

" Roast chicken pieces with sticky, sweet and tangy coating. "

Ingredients:

3 pounds chicken drummettes, wings or legs
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
dash salt
dash ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.

Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.

Caribbean Cook Up

Submitted by: Kemoy

" This is a Caribbean One Pot Dish, which includes chicken, fish,
rice and vegetables. Serve hot! "

Ingredients:

1/2 chicken wings
2 chopped onions
1/4 cup chopped celery
1 teaspoon browning sauce
4 cups water
2 cups uncooked white rice
1 cup pigeon peas
1/2 pound salt fish
3 garden fresh tomatoes
1 cup grated carrots
1 teaspoon salt

Directions:

Rinse chicken, pat dry and season to taste. Heat oil in a large skillet over medium high heat. Add the chicken and brown, then add the onion, celery, and gravy browning and sauté until onion and celery are soft. Next, add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. Cover skillet, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.

Caribbean Wings

They look like ordinary fried chicken to the casual observer, but the lime in the recipe gives these wings a lively zing!

2 1/2 pounds of wings, trimmed and separated
Juice of 2 large limes
4 1/2 teaspoons garlic powder
3 teaspoons paprika
2 teaspoons black pepper
1/4 teaspoon salt
2 teaspoons soy sauce
1 cup flour
enough oil to deep fry

In a large bowl, toss wings and juice. Add all seasonings except flour and oil, and mix to coat evenly.

Dip wings in flour to coat. Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel and serve.

Chicken Lollipops

Submitted by: Israr

" They're chicken lollipops - a succulent treat that lives
up to the name! "

Ingredients:

10 chicken wings
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon chili powder
drop red food coloring
1 teaspoon vinegar
1 teaspoon finely chopped garlic
1 teaspoon finely chopped green Chile peppers
4 tablespoons cornstarch

Directions:

TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green

Chiles

. Mix well.

On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.

Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

Chicken Lollipops II

3 cups dried bread crumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Salt and pepper to taste
10 pounds chicken wings

In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.

With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

Chicken Wings

What is unique about this recipe is that you use the whole wing and do not have to cut them into "buffalo" pieces and you don't deep fry.

The Marinade:

1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24) Buy the biggest and best you can find

Combine all ingredients for the marinade in a small bowl and stir thoroughly.
Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade. Set in a large bowl and refrigerate for several hours (best overnight) massaging the bag occasionally.

Prepare a MEDIUM fire in your grill. Position an oiled grill rack 4-6 inches above the coals or lava rocks. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char. Don't let the marinade ingredients fool you. These finished wings will be superb but only mildly hot. You may want to have a couple of bottles of hot sauce available when you serve them.

Chicken Wings in Garlic Sauce

2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth

Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.

Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan.

Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

Chicken Wings Pacifica

Submitted by: Shannon S.

" Quick, easy appetizer. Can also be grilled!! "

Ingredients:

3 pounds chicken wings
1 cup soy sauce
1 cup brown sugar, packed
1/2 cup butter or margarine
1 teaspoon dry mustard
3/4 cup water

Directions:

Disjoint the chicken wings, discarding the tips.

Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.

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

Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

Chicken Wings with Chile and Lime

Spicy and sweet, these little delicacies are best served on a platter and eaten with your hands. If you are serving them as party hors d'oeuvres, make plenty of them and have the napkins close by.

1/2 cup fresh lime juice
4 cloves garlic, crushed
4 teaspoons grated fresh ginger
3 jalapeño chiles, seeded and finely chopped
2 pounds chicken wings and drumettes

PREPARATION

Combine the lime juice, garlic, ginger, and chiles in a glass or non-reactive metal bowl. Add the chicken and turn to coat evenly. Cover and refrigerate for at least 1 hour and up to 4 hours, turning occasionally. Remove from the refrigerator and let stand at room temperature for 20 minutes.

Preheat a grill pan over medium heat until very hot. Add the chicken and grill for about 20 minutes, turning occasionally, until cooked through and firm. Serve immediately.

Chinese Chicken Wings

16 chicken wings
1 cup soy sauce
¼ teaspoon ground allspice
¼ cup sugar
6 scallions, sliced thin
1 tablespoon vegetable oil
1½ teaspoons ground ginger
¼ teaspoon ground anise

Mix the soy sauce, anise, allspice, ginger and oil in a large bowl. Mix in the sugar until dissolved. Stir in the scallions. Add the chicken wings to the marinade. Toss to coat thoroughly. Cover with plastic wrap. Marinate, refrigerated, for 8 hours or longer. Preheat the oven to 375°. Drain the chicken wings. Reserve the marinade. Place the wings in a baking dish. Bake until golden brown (40 to 60 minutes depending on how crisp you want them). Baste 2 or 3 times with the marinade while baking.

Curried Chicken Wings

 4 lb             Chicken Wings, about 24

1/4 c           Wine Vinegar

Salt

3 T              Curry Powder

1 t               Ground Cumin

1/2 t           Ground Cinnamon

1/4 c           Oil

Remove wing tips and discard. Cut wings at joint into 2 pieces. In large bowl combine vinegar, 1 Tbsp. salt, curry powder, cumin, cinnamon and the oil. Add wings and toss to coat. Refrigerate over night. Heat oven to 400 degrees. Put wings in a single layer in a shallow pan. Roast until browned, turning the wings once, about 30 minutes.

Dot's Chicken Wings

2 cups flour, or enough to cover
Pinch Accent
Pinch salt
Pinch black pepper
Pinch garlic powder
Pinch paprika
Pinch beef base (powdered beef stock)
1 pound chicken wings
Oil to cover for frying

Add seasonings to flour. Roll chicken wings in mixture. Preheat oil in deep fryer to 375 degrees. Add floured chicken wings and cook for approximately 10 minutes until golden brown.

Drunken Wings

2 1/2 pounds wings trimmed and separated
2 1/2 tablespoons garlic powder
1 medium sized onion (finely minced)
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
4 tablespoons olive oil
3 tablespoons mild honey
2 teaspoons hot sauce
1/2 cup light rum

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Fiery Hot Chicken Wings

2½ pounds chicken wings, separated
8 tablespoons Louisiana hot sauce
2 tablespoons vegetable oil
1 tablespoon white vinegar
¼ teaspoon garlic powder

These screaming hot chicken wings are easy to prepare, and can be made hot, hotter, and scorching hot by adding more hot sauce. Set oven to broil and place rack 6 inches from the element. In a medium-size mixing bowl combine hot sauce, oil, vinegar, and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture. Broil the wings for 7 minutes on one side before turning and broiling for another 7 minutes. These wings may also be cooked over the barbecue.

Fried Chicken Wings

2 1/2 pounds wings, trimmed and separated
salt, pepper, and paprika (use the shakers and your judgment)
1 cup flour (held in a brown paper bag)
enough oil to deep-fry

Lay out wing segments and sprinkle both sides liberally with spices Place seasoned wings in the paper bag with the flour, close tightly, and shake bag until the wings are evenly coated Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel. Transfer to a platter and serve.

Glazed Shoyu Chicken Wings

1½ pounds chicken wings
3 green onions, cut in 2-inch pieces
3 tablespoons dry sherry
¼ cup dark soy sauce
2 teaspoons sugar
Sesame seeds

Remove tips from wings. Leave whole or cut at joint. Place onions in large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar and bring to a full boil. Reduce heat and place chicken in mixture. Cover and simmer over low heat for 20 minutes, turning occasionally or until done. Sprinkle sesame seeds.

Goat Cheese Wings

WARNING: messy! but very tasty!

2 1/2 pounds wings, trimmed and separated
6 ounces mild goat cheese
4 tablespoons chopped parsley
1 green onion, chopped
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon Worchestershire sauce
2 teaspoons Tabasco sauce
1 1/2 cups bread crumbs
salt and pepper to taste

Heat oven to 400 degrees Puree all items except wings and bread crumbs until smooth Manually coat wings with cheese mixture Roll goat cheese wings in bread crumbs In a large baking pan, bake wings for 45 minutes, turning once Transfer to platter and serve.

Grilled Chicken Wings

The aim of this meal is to produce chicken wings with crispy skin, yet still be very juicy inside. Click on the photos for larger images. The cooking technique is based on a recipe in Cooks Illustrated, but we used some of of JJ's rub instead of the simple black pepper that's called for in the recipe.

We bought chicken wings in packages. A wing has three sections, the "drummette", the middle section, and the wing tip. We cut the three sections apart and disgarded the wing tips.

Chicken wings really benefit from brining... it's amazing how much water they absorb and how many napkins you'll need when you eat them!

We brined the wings for about 40 minutes in about a gallon of cold water with a cup of salt and a cup of sugar. The next step was to rinse the wings and let them dry (we used a collander, then some paper toweling).

Next I sprinkled the chicken with some of JJ's rub. I use a shaker can to distribute the spices, it makes it easy to deal with. We tend to make batches of this rub and keep it around, so it's readily available in my kitchen. You could just as easily do salt and pepper and some garlic, and wind up with nice results.

I fired up the Kamado, and brought the temperature to about 375 degrees. I used gas to preheat the cooker, then switched over to charcoal. I also tossed some wood chips that come from old wine barrels onto the fire (this gives a wonderful aroma and a subtle taste). Now it's time to put the chicken onto the grill... a pair of long tongs is very handy here!

After about 6-8 minutes, it's time to turn the pieces over.

Let another few minutes pass and turn again if necessary, taking off pieces that are done to your liking. Sometimes the drummettes take a few minutes longer than the middle section of the wings.

Grilled Chile Wings

1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanera Chile, finely chopped
1/2 teaspoon ground allspice
24 chicken wings
Salt and freshly ground pepper
Carrot and celery sticks

Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and except chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.

Yield: 4 servings

Grilled Lemon Wings

Even though this is intended as a an appetizer it works equally well with larger pieces of chicken. Thighs and drumsticks are delicious as the lemon flavor penetrates to the bone. Breast meat, perhaps because the pieces are larger or maybe due to the texture of the white meat, doesn’t work nearly as well.

4 cloves	garlic finely minced
1 cup	fresh lemon juice
¼ cup	olive oil
1 teaspoon	dried thyme

For the brine:
½ cup	table salt (or 1 cup Kosher salt)
½ cup	sugar
1 Quart	water

A bunch of chicken wings.

Mix the salt, sugar and water together. Put wings in a one gallon, re-sealable plastic bag along with the brine and allow to marinade in fridge for about an hour and a half. Discard brine.

Prepare your grill for indirect cooking and grill wings turning occasionally so as to brown evenly.

While wings are grilling prepare the lemon sauce. On a cutting board sprinkle a little salt on the minced garlic and mash together to form a paste. Heat the oil and garlic together in a sauce pan over low heat for a couple of minutes to allow the garlic to become very aromatic. Mix the oil and garlic with the lemon juice in a glass baking pan (or bowl) and set aside.

When wings have about 15-20 minutes left (total grilling time should be an hour to an hour and a quarter) remove them from grill and roll them around in the lemon sauce and return to grill. After another 10 minutes baste the wings with the lemon sauce.

When the wings are ready coat them one last time with the lemon sauce and serve them puppies up.

Grilled Spicy Wings

3 cloves garlic, chopped
1/2 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chipotle puree
1 tablespoon finely chopped parsley
1 tablespoon finely chopped oregano
20 chicken wings
Salt and freshly ground pepper

Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

Hawaiian Wings

This is another recipe for the picky people who whine
"EEEEEWWW! I don't like wings!!"

2 1/2 pounds wings, trimmed and separated
1/4 cup soy sauce
1/8 cup plum sauce
1 tablespoon hoisin sauce
1 tablespoon white vinegar
3 1/2 tablespoons mild honey
3 tablespoons garlic powder
2 1/2 teaspoons minced ginger

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Herb flavored wings

2 1/2 pounds wings, trimmed and separated
1/4 cup dry white wine
juice and rind of 2 lemons
3 teaspoons garlic powder
4 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Hogan's Nuclear Chicken Wings

24 ea Chicken Wings, Separated

2 tb Vegetable Oil

1/4 ts Garlic Powder

3 tb Habanera Sauce

3 tb Tabasco Sauce

Ground Red Pepper to taste

1 tb White Vinegar

1/4 c Brown Sugar

1 c Bleu Cheese Salad Dressing

Leaf Lettuce for platter

These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanera sauce to your own tastes.  I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.

* Preheat oven to 375oF. * In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanera sauce, vinegar and brown sugar. * Separate tips from wings. * Place tips and wings on cookie sheet(s). * Using a pastry brush, coat the wings with the sauce mixture. * Sprinkle ground red pepper over wings and tips. * Bake wings for 15 to 20 minutes or until browning has occurred. * Arrange wings on leaf lettuce and serve with your favorite beverage. * Dip wings in bleu cheese salad dressing for some cooling effect.

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

Home-Made Hot Wings

2½ pounds chicken wings
6 tablespoons Texas Pete® Hot Sauce
4 tablespoons butter

Cut wings at all joints; rinse with cold water. Discard wing tips. Place the 24 to 30 pieces on absorbent paper towels to dry. Deep fry at 375° 8 to 10 minutes or until crispy (or bake: Spread wings in single layer on cookie sheet. Bake at 450° for 25 minutes. Melt butter in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings.

Honey Garlic Wings

2 1/2 pounds wings trimmed and separated
1/2 cup soy sauce
5 tablespoons honey
3/4 cup water
6 cloves garlic
2 teaspoons ginger
vegetable oil for stir frying

Mix soy sauce, honey and water in small bowl Heat wok or skillet, add a little oil and sauté garlic and ginger. Add wings and fry until browned on the outside. Add soy sauce mix and simmer all ingredients. Cover and simmer until cooked through, stirring occasionally. Once cooked through, remove lid and increase heat to reduce sauce. Transfer to platter and serve.

Honey Ginger Wings

2 1/2 pounds wings, trimmed and separated
4 tablespoons lemon juice
1/4 soy sauce
5 tablespoons honey
3 tablespoons ginger
1/2 teaspoon salt
1/4 cup water

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Honey Lime Chicken Wings

Submitted by: Jana

" A tangy, sweet but tart honey lime coating gives these wings
a refreshingly zingy way to fly - right into your mouth! "

Ingredients:

18 whole chicken wings, split
1/4 cup honey
2 tablespoons lime juice
finely grated zest of one lime
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
oil for deep frying

Directions:

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Horseradish Wings

2 1/2 pounds wings, trimmed and separated
1/2 cup ketchup
5 tablespoons horseradish
3 tablespoons olive oil
2 tablespoons Worchestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon pepper
1 lemon, juiced

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

HotBeCue Wings

2 1/2 pounds wings, trimmed and separated
1/2 cup Lea & Perrins Tomato and Herb barbecue sauce
1/2 cup Tabasco or other hot sauce
3 tablespoons butter/margarine

Heat oven to 425 degrees. Bake wings for one hour or until crisp on outside In a saucepan, combine all remaining ingredients. After mixing, lower heat. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve.

Hot and Spicy Chicken Wings

1 8-ounce can tomato sauce
2 tablespoons red pepper flakes
2 tablespoons hot sauce
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons Jalapeño peppers, chopped
1 pound chicken wings

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeño peppers in a medium size bowl. Spray a baking sheet with cooking spray. Place chicken wings on baking sheet. Brush sauce over wings. Bake at 350° for 20 minutes. Turn over and brush with sauce and bake for another 10 minutes. Serve with Bleu cheese dressing and celery.

Hot Soy Chicken Wings

1/4 cup sliced scallions
1/2 cup crhme fraiche
4 ounces Roquefort cheese, crumbled
2 pounds chicken wings, cut in 2 pieces, wing tips discarded
1/2 cup Durkee’s Red Hot Sauce
1/4 cup soy sauce
1/2 cup melted butter

Mix together the scallions, crhme fraiche and cheese. Dish up in small ramekin. In a fryer at 375 degrees, fry the wings until golden brown. In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings.

Hot Wings

Breaded hot wings that are crispy and easy.

Ingredients:

½ Cup Milk

1 egg

½ Cup flour

½ Cup corn meal

½ tsp cayenne pepper

½ tsp white pepper

½tsp black pepper

1 tsp garlic powder

1 tsp onion powder

Preparation Directions:
• Prepare the milk/egg wash
• Mix all the dry ingredients
• Dredge the wings thru the wash, and then roll in the dry spices.
• Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.

Cooking Directions:
• Cook over direct heat for about 45 minutes at 250 degrees turning about every 10 minutes to prevent burning. After 25 minutes baste wings with Louisiana hot sauce/butter whenever you turn them over.

Special Instructions:
• Use 1 or 2 chunks of Hickory for a smokey flavor and cook until the juices are clear.

Indian Tandoori Wings

2 1/2 pounds wings, trimmed and separated
1 cup plain yogurt
2 tablespoons ginger
6 minced garlic cloves
1 1/2 teaspoons curry powder
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dry mustard
2 teaspoon red pepper flakes
1 lemon, juiced
3 tablespoons vegetable oil
salt and pepper to taste

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Jamaican Hot Wings

1 lb Butter

8 oz Jamaican Jerk Spice

1/2 oz Tabasco Sauce

8 oz Tomato Juice

8 oz Unbleached Flour

5 lb Chicken Wings; Or Drumettes, Fresh Not Frozen

Oil For Frying

NOTE:

Jamaican jerk spice may be found in specialty food stores.

Melt the butter in a 2-quart sauce pot over low heat.  Add the jerk spice, Tabasco sauce, and tomato juice.  Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done.  Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.

Makes 40 to 50 Wings

Jamaican “Jerk” Chicken Wings

Marinade:
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
11/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup minced pickled jalapeno pepper, or to taste
1 teaspoon black pepper
6 drops hot sauce or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4),pounds, the wing tips cut off and reserved for another use

Marinade: In a food processor or blender puree the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno, the black pepper, the hot sauce, the soy sauce and the oil.

In a large shallow dish arrange the wings in 1 layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

Arrange the wings in 1 layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450 degree oven for 30 to 35 minutes, or until they are cooked through.

Jerk Chicken Wings

5 lb. chicken wings

1/2 c. Jamaican Jerk seasoning, dried

2 Tbs. salt

1 tsp. black pepper

1 Tbs. garlic powder

Red leaf lettuce or fresh spinach

Bleu cheese or ranch salad dressing

Rub chicken wings with jerk seasoning, salt, black pepper, and garlic powder.

Marinate for 1 hour.

Smoke chicken wings uncovered for 1-1/2 hours at 225F with hickory wood.

Serve hot or cold on a tray on a bed of lettuce or spinach with ranch or bleu cheese dressing.

Yield: 8 - 10 servings

Jim Bardsley's Wings

2 1/2 pounds wings trimmed and separated
1 large bottle Tabasco or other hot sauce
4 garlic cloves
1/2 large lemon and rind
honey to taste
sesame oil to taste

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Put wings on broiling rack and broil until browned and cooked through. (about 20 minutes). Transfer to platter and serve.

KFC Honey BBQ Wings

Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we're cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up a clone that recreates a crispy breading on the chicken wings, and then slathering those puppies in a tasty knock-off of the sweet, tangy honey BBQ sauce. "Limited-time-only" signs - we laugh at you!

Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Makes 2-4 servings (20 wings).

Left Coast Wings

2 pounds chicken wings, split
¼ cup soy sauce
¼ cup pineapple juice
¼ cup honey
1 cup Worcestershire Sauce
2 green onions, shredded

Combine soy sauce, pineapple juice, honey and Worcestershire. Add wings and marinate, refrigerated, at least one hour. Remove from marinade, drain. Grill over medium heat about 15 to 20 minutes or bake at 425° about 1 hour. Garnish with green onions.

Kansas Chicken Wings

3 pounds chicken wings
½ cup Dijon mustard
2 teaspoons olive oil
4 cloves garlic, minced
¼ cup soy sauce
½ teaspoon ground ginger

Cut chicken wings into three pieces and discard the tips. Combine other ingredients in a large bowl. Add wing pieces and stir to coat well. Cover and let stand for 45 minutes. Place wing pieces on the grill and brush with remaining mustard mixture. Grill over medium-hot coals about 15 to 20 minutes, turning once.

Kicked Up Wings

1 quart of vegetable oil for frying
2 dozen chicken drumies (chicken wings with small wing joint removed)
2 cups Crystal Hot Sauce
1 cup sour cream
1/2 cup heavy cream
Juice of one lemon
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound crumbled Maytag Blue cheese
Salt and pepper
Dash of Worcestershire sauce
1 1/2 cups flour
2 eggs, beaten with 1 tablespoon milk
Essence
2 carrots, peeled and cut into 3-inch sticks
2 celery stalks, peeled and cut into 3-inch sticks

Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Korean Style Wings

2 1/2 pounds wings, trimmed and separated
3 tablespoons soy sauce
4 tablespoons dry sherry
2 tablespoons sugar
2 minced garlic cloves
2 teaspoons ginger
2 teaspoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon pepper

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Lemonade Chicken Wings

From : Jackitup

Just seen this recipe in the local rag and it looked pretty good so I thought I'd post it for you all. I'll be trying it on for size sometime this week I think. It's from "The Seasonal Cabin Cookbook" they were touting. I'll probably try them deep fried.
This tasty marinade can be used for pork or chicken and results in juicy and tender grilled meat. Adapted from "The Seasonal Cabin Cookbook."

Makes 8 appetizer servings or 4 main-dish servings.

2 to 3 pounds chicken wings

¼ cup frozen lemonade concentrate, thawed

¼ cup soy sauce

3 tablespoons vegetable oil

2 tablespoons honey

2 teaspoons Dijon-style mustard

½ teaspoon finely minced garlic

½ teaspoon chopped fresh thyme leaves or ¼ teaspoon crumbled dried, optional

To marinate wings: Place wings in large, nonaluminum baking dish or large plastic zipper bag. Combine lemonade concentrate, soy sauce, oil, honey, mustard, garlic and thyme. Reserve ½ cup marinade in refrigerator. Add remaining marinade to wings. Cover dish or seal bag. Turn to coat wings. Refrigerate for 3 to 5 hours, turning wings occasionally. (Note: Do not use marinade in which you place raw meat; throw it away when you're ready to cook.)

To cook in oven: Preheat oven to 375 degrees. Place wings on rack of broiler pan. Bake, turning wings and brushing with reserved marinade every 5 or 10 minutes, for 25 to 30 minutes or until wings are golden brown and cooked through. (Note: For crispier wings, broil wings for 10 minutes after baking time, turning and brushing frequently with marinade.)

Or to cook on grill: Prepare medium-hot grill. Place wings on grate. Cover grill. Cook, turning wings and brushing with the reserved marinade every 5 or 10 minutes, for 20 to 25 minutes or until wings are nicely browned and cooked through. (Note: If wings are getting too browned before they are cooked through, move to cooler area of grill and continue cooking.)

Lemon Bliss Wings

The lemon sauce on these wings is brown, which surprised me the first time I tried them. The lemon taste knocked me down, and banished any disappointment about the aesthetics of the wings. Be sure to serve these with rice. Spoon the lemon sauce on top, and go for it!!!

2 1/2 pounds wings, trimmed and separated
4 tablespoons soy sauce
4 tablespoons mirin or dry sherry
1/2 cup chicken broth
juice and grated rind of 1 large lemon
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons water
2 teaspoons cornstarch
1 teaspoon sesame oil
enough vegetable oil to stir fry
3 teaspoons ginger
2 teaspoons garlic powder

Mix soy sauce, sherry, broth, lemon juice & rind, sugar, salt, water, cornstarch, and sesame oil in a bowl. Heat skillet and add oil. Stir fry wings until fried on both sides. Add ginger and garlic to the frying wings. Lower temperature and continue to fry until cooked through. Add lemon seasoning liquid, and turn heat up to high. Continue stirring until liquid becomes a thick glaze. Transfer to a platter and serve.

Lemon, Garlic, and Pepper wings

An introductory wing for folks who don't like hot wings!

2 1/2 pounds wings, trimmed and separated
1/2 cup lemon juice
5 teaspoons garlic powder
1 tablespoon black peppercorns
2 teaspoons salt
1/4 cup olive oil

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Low-fat Wings (Ellen Taube)

Like I was saying earlier, low-fat isn't entirely accurate, but if you're out to avoid all that frying, this is the way to go

2 1/2 pounds wings, trimmed and separated
2 teaspoons margarine
4-5 tablespoons Tabasco, or other hot sauce

Put wings on broiling rack and broil until browned and cooked through (about 20 minutes) In a saucepan, melt butter. Add hot sauce to melted butter. After mixing the butter/hot sauce, lower heat. Put wings in saucepan, and toss to coat evenly. Transfer to platter and serve

Maurice's Spicy Chicken Wings

Serving Size : 10

40 Chicken wings or drumettes
3/4 cup Soy sauce
2/3 cup Honey
4 teaspoons Vegetable oil
3 tablespoons Colman's Mustard

Put drumettes into a plastic bag. Mix remaining ingredients together and pour into the bag. Close bag securely and shake until chicken is well coated. Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place rack on top of baking sheet. Remove chicken from bag and place on the rack. Bake for 30 minutes, until wings are crisp and golden.

Mexican Chicken Wings

15 x Minutes preparation time

45 x Minutes cook time

1/2 c Corn oil

1/4 c Chili powder

1 ts Oregano

1 ts Ground cumin

12 oz Tortilla corn chips

1 lb Chicken wings; disjointed and tips discarded

1.  Preheat oven to 350F.  In a small bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.

2.  Pulverize the tortilla chips in a food processor.  Pour into a shallow bowl.

3.  Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated.  Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside.  Serve hot.

Moroccan Style Chicken Wings

12 chicken wings, halved
1 1/2 teaspoons ground coriander
4 cloves garlic, mashed
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
Salt and pepper
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Hot Sauce:
1/2-ounce chili peppers
2 large cloves garlic
2 tablespoons lemon juice
1 tablespoon white vinegar
6 tablespoons butter
Moroccan Dipping Sauce:
1 1/2 cups pureed canned plum tomatoes
4 cloves garlic, mashed
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
Salt and cayenne
1 cup yogurt, drained
1 teaspoon lemon juice

Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.

Mrs. Hays’ Stuffed Chicken Wings

12 to 18 large chicken wings
1/4 cup chopped green onions
1/4 cup celery heart finely chopped
1/8 cup sugar
1/4 cup plus 1 tablespoon finely chopped shrimp
2 cups finely chopped white onions
1/4 cup finely chopped fresh cilantro
2 ounces Wooden Black Mushrooms, chopped
1 pound ground pork
Salt and pepper
Fish sauce to taste
1 1/2 cups seasoned flour
Essence, recipe follows
Frisee lettuce
1/4 cup chopped peanuts
2 tablespoons finely chopped parsley
Hoisin Sauce

Preheat the oven to 325 degrees. In a mixing bowl, combine all the ingredients together, except for the wings. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to the joint, slide the knife along the underside of the skin and separate all the way to the joint. Roll back the skin, remove the bones and cup the edges of the skin to be stuffed. Stuff the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Bake for 20 minutes. Let the wings cool completely. Dredge the wings in seasoned flour. Heat the oil in the wok. Fry the wings in the wok for 3 to 4 minutes or until they are crispy. Remove the wings from the wok and drain on a paper-lined plate. Season with Essence and drizzle with Hoisin Sauce (recipe follows).

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Nipponese Chicken Wings

Ingredients:

· 2 lb. chicken wings (cut off the tops of the wings)

[Marinade]

· 2 tablespoons sake or white wine

· 2 tablespoons soy sauce

· 1 tablespoon ginger root, minced

[Sauce] (prepare this 2 to 3 hours before use)

· 1 clove garlic, minced

· 1 tablespoon ginger root, minced

· 4 tablespoons soy sauce

· 2 tablespoons vinegar

· 1 tablespoon sugar

· 1 tablespoon sesame oil

· 2 or 3 stalks green onion, finely chopped

· Tabasco to taste (optional)

Directions:

Marinate chicken wings at least 1 hour. Drain off the marinade and bake the wings at 400F on the top shelf of the oven for about 40 to 60 min. Turn the wings a couple of times while baking. Arrange the chicken wings on a plate and pour the sauce over the wings. Cheers!

Orange Glazed Chicken Wings

Roll up your sleeves and dig into dinner! Orange juice and zest, soy sauce, and plenty of garlic coat these wings with fabulous flavor.

WINE RECOMMENDATION: Sweet, salty, and hot, this dish really needs a wine with good acidity, moderate alcohol, and just a touch of sweetness. Look for a low-alcohol German Kabinett Riesling or a semi-dry Riesling from the Finger Lakes region of New York.

1 cup fresh orange juice (from about 2 oranges)
2 tablespoons grated orange zest (from about 3 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings

PREPARATION

Heat the oven to 400°. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

MENU SUGGESTIONS

Serve this finger food with a vegetable that you can also eat with your hands, such as strips of raw fennel or jicama.

TEST-KITCHEN TIP

When you grate the orange zest, remove only the orange layer of the skin, leaving the bitter white pith behind.

Outback Steakhouse
Kookaburra Wings

Outback Steakhouse is not the country's largest importer of Australian woodland kingfishers wings. Despite the name, these tasty wings don't come from the wild birds also known as kookaburras. No, these wings are made the old fashioned way -- with good ol' American chickens. And as with the traditional recipe, these wings are coated with Louisiana hot sauce; but it's the breading that makes them unique. Our clone recipe uses a secret blend of cheese and spices for an addicting flavor. The Kraft powdered cheese can be found near the Kraft parmesan cheese or near the macaroni and cheese kits in your supermarket. If you can't track it down, use Molly Mcbutter cheese sprinkles. If you can't find that, get a box of macaroni and cheese (it's cheap!) and use the cheese from there. Keep the leftover macaroni noodles for a pasta recipe.

10 chicken wing drumettes*
48 ounces shortening (or 6-10 cups vegetable oil)*

Wing coating
2 tablespoons all-purpose flour
1 tablespoon Kraft Macaroni & Cheese cheddar cheese topping (or Molly McButter cheese sprinkle)
1 1/4 teaspoons salt
1 teaspoon chili powder
3/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
dash ground clove

2 tablespoons Crystal Louisiana hot sauce
1 teaspoon water

One the side
bleu cheese dressing
celery sticks

1. Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350 degrees.
2. Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well.
3. Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.
4. When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.
5. While the wings are frying, mix the hot sauce and water together in a small bowl.
6. When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce.
7. Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side.

Makes 2 to 3 servings.

*Tidbits
There are two types of frozen chicken wings out there -- the giant party wings that come with a couple dozen pieces per bag, and the smaller wings with nearly twice the number per bag. These smaller wings are what the restaurant uses and what you should use for this recipe. Because of the size of the bigger wings, they just don't fry up as well.
The restaurant uses shortening for frying. That's what I suggest you use if you want your wings closer to the real thing.

Parmesan Dijon Wings

These wings are extremely flavorful. Be prepared to be accosted with questions like: "What did you put on these WINGS?!?"

2 1/2 pounds wings, trimmed and separated
1 stick butter/margarine
7 teaspoons Dijon mustard
1 tablespoon garlic powder
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 cup bread crumbs
1/4 cup parmesan cheese

In a skillet, melt butter over medium heat. Stir in mustard, garlic, lemon juice, salt, pepper, and oregano. Add wings and fry until nicely browned and cooked through. Lower heat and sprinkle with bread crumbs and parmesan cheese. toss to coat evenly. Transfer to a platter and serve.

Peanut Butter Wings

This wings must be prepared fresh. The sauce cannot sit or the taste will deteriorate.

2 1/2 pounds chicken wings, trimmed and separated
1/4 cup peanut butter
3 teaspoons curry powder
1 teaspoon salt
1 teaspoon pepper
6 tablespoons lemon juice
2 tablespoons brown sugar
5 tablespoons soy sauce
2 tablespoons ginger
3 minced garlic cloves
2 tablespoons peanut oil
2 teaspoons Tabasco sauce

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on

Peking Chicken Wings

1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce*
6 scallions, chopped fine
2 cloves garlic, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 pounds chicken wings, wing tips cut off and reserved for another use and the wings separated at the joint

*Available at Asian markets

In a large bowl or shallow glass dish stir together the soy sauce, Sherry, hoisin sauce, scallions, the garlic, vinegar, honey, marmalade, zests, bell pepper, and Tabasco.

Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, stirring occasionally, for at least 4 hours or overnight.

Transfer the chicken wings to the rack of a foil-lined broiler pan, reserving the marinade, and bake them in the middle of a preheated 375 degree oven, turning them every 20 minutes and basting them with the reserved marinade, for 1 hour.

Yield: 8 servings

Prep Time: 5 hours 0 minutes

Cooking Time: 1 hours 0 minutes

Pop's Buffalo Wings

50 ea           Chicken wing pieces

1/4 lb          Margarine

1/4 c           Hot sauce

1 pn            Cayenne pepper

1 pn            Garlic salt

   Oil/fat for deep frying

   Black pepper

1 ds             Paprika

   Celery sticks

   Blue Cheese Dip

Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining.  While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt,  and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip.

Volcano Wings

2 to 3 pounds chicken wings, split and rinsed.
1 16-ounce box chicken coating (Shake n' Bake®)
1 12-ounce bottle Red Devil® Cayenne Pepper Sauce
1 stick butter

Melt butter in sauce pan, stir in Red Devil sauce, let simmer over low heat. Pour about ½ cup Shake 'n Bake in gallon-size zipper bag. Dip chicken pieces in water and shake in bag, coat well. Fry chicken pieces in ¼-inch oil, 5 minutes per side. Remove chicken pieces from skillet and drain on paper towel. Dip chicken pieces in sauce mixture, place on platter until "dry" looking, dip pieces in sauce again and place back in skillet, cook another 10 to 15 minutes per side. Remove chicken from skillet and place on paper towel to drain. Dip again in sauce and serve.

Scarlet Lemon Wings

If you're into aesthetics, and hot wings just don't LOOK hot enough for you, the extra steps described below will lead you to angrily red tasty wings with a hint of lemon

2 1/2 pounds wings, trimmed and separated
1 1/2 cups Tabasco, or other hot sauce
1/2 tablespoon melted butter or margarine
1/4 tablespoon lemon juice
4 tablespoons paprika

Heat oven to 450 degrees. In medium size bowl combine hot sauce, butter and lemon juice, mixing thoroughly. Dip chicken in mixture until thoroughly coated and place on baking pan. Bake chicken for 15 minutes. Drain off excess oil, re-dip chicken, place on baking pan and sprinkle with paprika. Bake chicken for another 15 minutes. Drain off excess oil, re-dip chicken, place on baking pan and sprinkle the opposite side with paprika. Bake chicken for another 15 minutes, transfer to platter and serve.

Sean's Buffalo Wings

2 quarts canola oil or crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use
1/2 stick (4 tablespoons) unsalted butter
1 cup Franks Red Hot sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue Cheese Dressing, recipe follows
Celery sticks

Heat oil to 400 degrees F in a deep fryer or a medium stockpot. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.

While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use.

When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce.

Blue Cheese Dressing:
2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/4 lemon, juiced, or to taste
Coarse salt and freshly ground pepper

In a small bowl, combine blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir to combine.

Sesame Chicken Wings

A truly tasty dish that is simple to prepare.

16 chicken wings
1/4 cup sesame seeds

Marinade:

1 cup reduced-sodium soy sauce
1/4 cup honey
1/4 cup cider vinegar
1 tablespoon peeled, chopped fresh ginger
1/4 cup sesame oil
1 garlic clove, minced
Pinch cayenne pepper

Pat the chicken wings dry. Place them in a low-sided glass baking dish.

To make the marinade: Combine soy sauce, honey, vinegar, ginger, sesame oil, garlic and cayenne pepper in a medium bowl and pour over the chicken.

Let the chicken marinate in the refrigerator at least overnight, the longer the better.

Preheat the oven to 425 degrees.

Place the chicken in a roasting pan and brush with the marinade. Sprinkle the wings with the sesame seeds and bake 30 minutes, or until they are browned and cooked through.

Thoroughly cool in the refrigerator. When cold, cover the chicken with plastic wrap and transport to the picnic in an insulated carrier.

Sesame Oil Chicken Wings

Submitted by: Joshua Koh

" From Singapore, I am sending you a Chinese dish made with chicken wings, filled with the aroma of sesame oil which makes it totally irresistible. If possible, cook in a clay pot. Also, sliced potatoes can be added to make a hearty meal. Serve with rice or bread if desired. "

Ingredients:

2 pounds chicken wings
1 1/4 cups water
10 tablespoons dark soy sauce
5 tablespoons light soy sauce
1 clove garlic, crushed
1 stalk green onion, chopped
1/4 cup sesame oil
dash sesame oil

Directions:

Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 15 minutes over medium heat.

Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add dash of sesame oil. Remove from heat, let cool and serve.

Smoky Chicken Wings

Serve these pungent wings whole as a main course. Or, to offer as an appetizer, remove tips and cut wings in half at the joint so they can be easily handled and eaten as a finger food.

1 cup water
1/3 cup liquid smoke
2 tablespoons Worcestershire Sauce
3 tablespoons dried parsley flakes
1 1/2 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon pepper
16 chicken wings (about 3 pounds)

PREPARATION:

In a medium mixing bowl combine water, liquid smoke, Worcestershire sauce, parsley flakes,oregano, paprika, garlic powder, salt, and pepper. Place chicken wings or pieces in a plastic bag set in a shallow dish. Pour marinade over chicken in bag. Seal bag and turn to coat chicken wings or pieces well.

Marinate in the refrigerator for about 1 hour, turning bag once. Remove chicken from bag; discard marinade. Place chicken wings or pieces on a foil-lined baking sheet or shallow baking pan. Bake in a preheated 400° oven for 30-35 minutes, or till chicken is tender and no longer pink.

Soy Sauce Wings

2 1/2 pounds wings, trimmed and separated
1 cup soy sauce
2 cups water
8 tablespoons sugar
1/4 cup dry sherry
1 star anise crumbled
3 large garlic cloves, chopped
2 tablespoons minced ginger
2 green onions chopped
1/4 teaspoon sesame oil

Mix all ingredients except sesame oil in saucepan able to hold wings and ingredients. Bring mix to a boil and add wings. Lower heat and cover. Cook wings about 20 minutes, stirring occasionally. Turn off heat and allow wings to sit for 30 minutes, stirring occasionally to coat evenly. Add sesame oil. Reheat wings in sauce, transfer to a platter and serve.

SPICY BLUE CHEESE SAUCE

8 ounces ranch style dressing
1/4 cup crumbled blue cheese
1/4 teaspoon cayenne pepper

In a small bowl mix together all ingredients. Serve with chicken wings.

Spicy Chile Wings

16 whole chicken wings (about 3 1/2 pounds)

3 large shallots, peeled

6 cloves garlic, peeled

1 piece (1 inch) fresh ginger

2 to 10 Thai, serrano, or small jalapeno chiles, seeded (for hotter wings, leave the seeds in)

1/2 cup vegetable oil

2 tablespoons soy sauce

2 tablespoons sweet soy sauce (ketjap manis) or 1 tablespoon each regular soy sauce and

molasses

1 teaspoon Chinese five-spice powder

1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place in a large bowl and refrigerate while you prepare the spice paste.

2. Combine the shallots, garlic, ginger, and chiles in a food processor and process to a smooth paste. Add 1/4 cup of the oil, the soy sauces, and five-spice powder and process until smooth.

3. Heat the remaining 1/4 cup oil in a wok or small, heavy skillet over medium heat. Add the spice paste and cook, stirring constantly, until thick, brown, and very flavorful, 8 to 12 minutes. Remove from the heat and let cool completely.

4.Add the cooled spice paste to the chicken and turn the wings to coat thoroughly. Cover and let marinate, in the refrigerator, for at least six hours or as long as 24 (the longer the better).

5. Preheat the grill to medium-high.

6. When ready to cook, oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are o longer pink near the bone, 12 to 16 minutes in all.

7. Transfer the wings to a serving plate and serve.

Makes 16 whole wings; serves 4 to 8 as an appetizer.

Stuffed Chicken Wings

8                 Chicken wings

4 oz             Bean thread vermicelli

3                 Pieces dark wood ear fungus

1 1/4 c        Ground pork

1                 Small onion

1                 Small carrot

1                 Egg, beaten

1 tb             Nuoc Mam sauce or light soy

                   Salt and black pepper

Bone the chicken wings by cutting around the bone with a sharp knife.  Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.

Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.  Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

Mix all the stuffing ingredients together.  The mixture should be firm.  Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

Preheat the oven to 400F.  Steam the stuffed wings for 10-15 minutes.  (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage.

After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.  Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.

Sweet and Sour Chicken Wings

5 lb. chicken wings
3 eggs, beaten
1 1/2 c. flour

Dip wings in beaten eggs and shake in bag of flour. Deep fry until slightly browned. Put in shallow pan lined with foil. Pour sauce over them and bake at 350 degrees for 30 minutes

Sauce
3/4 c. white sugar
1/4 c. pineapple juice
1/2 c. vinegar
3 Tbsp. catsup
2 Tbsp. shoyu
1 tsp. salt
1 tsp. aji

Heat and pour over chicken...

Sweet Heat Chicken Wings

4 sl              Bacon

2 tb             Onion -- finely chopped

1                 Clove garlic -- minced

                   Salt and pepper

6 oz             Blue cheese -- crumbled

2/3 c           Yogurt or sour cream

1/2 c           Milk

                   Oil for frying

24               Chicken wings (about 4 Pounds)

4 tb             Butter -- melted

1/2 c           Durkee Red Hot Sauce

1/4 c           Honey

For the dressing, cook the bacon in a skillet over medium heat until barely crisp.  Remove bacon, drain, crumble and reserve.  Add the onion to the bacon fat and cook just until onion has softened, about 30 seconds. Remove from heat and transfer the onion and bacon fat to a mixing bowl. Stir in the garlic, salt, pepper, blue cheese, yogurt or sour cream and milk. Mix until well blended and stir in the crumbled bacon.  Set aside. Heat 2 to 3" of oil in a fryer or deep heavy saucepan to 375.  Fry the wings in 2 or 3 batches without overcrowding until golden brown and cooked through, about 8 minutes per batch.  Drain the wings on paper towels and keep warm while you fry the remaining wings.  While the wings are frying, combine the butter, oil, hot sauce and honey.  Stir to mix thoroughly. Just before serving, mix the sauce again, toss the cooked wings in 3/4 cup of the sauce, and serve with 1 1/4 cups of the blue cheese dressing on the side for dipping.  Reserve 1 cup bacon blue cheese dressing for Crocked Blue Cheese Potatoes and Ham.  Reserve 1/2 cup sweet hot sauce for Stir Fried Red Hot Shrimp.  Reserve 1/2 cup sweet hot sauce for Grilled Buffalo Burgers.

Sweet Maple Wings

2 1/2 pounds wings, trimmed and separated
1/2 cup Dijon mustard
1 cup water
1/2 cup ketchup
3/4 cup (100% pure) maple syrup
1/4 cup rice vinegar
1 onion, minced
2 teaspoon Tabasco
1 tablespoon Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Sweet Spicy Wings

Submitted by: Lisa I.

" Sweet and spicy wings! You can make two batches of the sauce and use one as a marinade before grilling the chicken; then pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better! "

Ingredients:

1 to 2 (3 pound) bags chicken wing drumettes
1 (12 to 16 ounce) bottle Louisiana-style hot sauce
3/4 cup butter or margarine
1 (8 ounce) jar honey
dash garlic salt
dash ground black pepper
cayenne pepper to taste (depends on how spicy you want the chicken)

Directions:

Grill the chicken (you can deep fry or bake the chicken instead if you want to, but it is best when grilled).

Combine the hot sauce, butter or margarine, honey, garlic salt, ground black pepper and cayenne pepper. Pour the sauce mixture into a medium size skillet and simmer for 10 minutes. Pour the sauce over the grilled chicken wings and serve.

Tequila Chicken Wings

4 pounds chicken wings
½ cup tequila
½ cup lemon or lime juice
4 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
½ tablespoon fresh ground pepper
1 cup cooking oil

Split wings at each joint, discard tips. Combine all ingredients and refrigerate overnight. Cook on the grill for about 15 to 20 minutes, basting occasionally, or bake 1 hour at 425°.

Teriyaki Wings

2 1/2 pounds wings, trimmed and separated
1 cup teriyaki sauce
1/2 cup pineapple juice
3 minced garlic cloves

Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve.

Teriyaki Wings II

Recipe Courtesy of Cathy Lowe

1/2 stick of butter
2 pounds pre-cut chicken wings
Garlic salt
1 1/2 cups Teriyaki sauce
Blue cheese dressing
Pepper

Preheat oven to 400 degrees. Melt butter in a baking pan. Snip off wing tips and discard or save for another use. Find joint and cut wings in two. Season wings with garlic salt and pepper. Place in pan and bake until golden brown, about 30 - 40 minutes. Pour Teriyaki sauce over golden wings and toss to coat. Bake for 20 minutes more, turning frequently. Serve with blue cheese dressing on side.

Prep Time: 5 minutes
Cook Time: 1 hour

Thai Barbecued Chicken Wings

1½ pounds chicken wings
1 teaspoon salt
¼ cup Lemongrass, chopped
8 cloves garlic, chopped
½ teaspoon white pepper
¼ cup fresh cilantro, minced
1 teaspoon turmeric

Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until cooked through and golden brown.

Thai Chicken Wings

Submitted by: Lauren Billings

" My mother introduced me to this recipe and it is wonderful! So
easy and delicious, a perfect spicy appetizer! "

Ingredients:

1 (30 count) bag frozen chicken wings
1 cup chicken broth
1/2 cup white sugar (add more if you like them sweeter)
1/4 cup fish sauce
1/4 cup crushed garlic
1/4 cup chopped jalapeno peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.

In a medium skillet sauté garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

Thai-Style Chicken Wings

Submitted by: Christine Johnson

" Eat these spicy wings hot or cold. They also make a great appetizer! "

Ingredients:

3 pounds chicken wings
1 cup chicken broth
1 cup white sugar
1/4 cup fish sauce
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 teaspoons paprika
1 tablespoon vegetable oil
1/3 cup minced garlic (ready-to-use)
3 tablespoons fresh jalapeno Chiles, minced
red bell pepper strips for garnish (optional)

Directions:

Preheat oven to 400 degrees F (205 degrees C).

In a large bowl combine the broth, sugar, fish sauce, vinegar, cornstarch and paprika. Set aside.

In a hot wok or skillet add the oil, garlic and

Chiles

. Stir fry over high heat until the garlic turns slightly golden, about 4 minutes. Add the broth mixture and stir until it boils and is reduced to about 1 1/4 cups, about 10 to 15 minutes. Keep warm.

Place the chicken wings in a 10x15 inch baking dish and bake, uncovered, in the preheated oven for 60 to 70 minutes (until browned and crisp). Turn occasionally. Drain off the fat. With a slotted spoon, transfer the wings to a platter and pour the garlic sauce mixture over them, mixing well. Garnish with red bell pepper strips if desired.

Tinawalt's Wicked Hot Wings

From: Tinawalt

2 1/2 lbs. chicken wings or turkey wings (I prefer turkey, more meat for the bite)
1/2 cup chili sauce "Sriracha HOT chili sauce" (Chinese chili sauce)
3 tbsp. soy sauce
2 lg. minced cloves of garlic
2 tbsp. red pepper flakes (optional - for appearance)
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper (90 HU or hotter)
1/2 tsp. black pepper
1/2 cup brown sugar

Mix all ingredients other than chicken/turkey wings listed above together and let sit, refrigerated, overnight. Take your chicken/turkey wings and soak in half of the sauce for 6+ hours. I let mine marinate overnight. Bake wings for * an hour at 350 degrees. Take remaining sauce, pour over wings and bake for another 35-45 minutes.

ENJOY.. Have plenty of cold water within reach.

Toronto Style Wings

2 1/2 pounds wings, trimmed and separated
1 bulb of garlic
1 1/2 tablespoon of Balsamic vinegar
1/4 cup Tabasco or other hot sauce
2 tablespoons butter or margarine

Place wings in roasting pan and sprinkle with vinegar. Break garlic into cloves, removing skin and stir into wings. Bake at 275 degrees for two hours, stirring every 30 minutes. Drain off oil and turn oven up to 375 degrees. In a saucepan, melt butter. Add hot sauce to melted butter. After mixing the butter/hot sauce, lower heat. Put wings in saucepan, and toss to coat evenly. Return to oven for 15 minutes. Transfer to platter and serve.

Trent’s Sriach-Spiked Chicken Wings

For the wings:
Vegetable oil, for deep frying
4 pounds chicken wings, rinsed and patted dry with paper towels
1/2 cup sriachi chili sauce
1/4 cup Crystal Hot Sauce
8 ounces butter, melted
1/2 lemon, juiced
1 tablespoon hot pepper sauce

In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 35 degrees F. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.

In a large bowl combine sriachi sauce, Crystal Hot Sauce, melted butter, lemon juice and hot pepper sauce. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with BLUE CHEESE AND CELERY CRUDITE.

BLUE CHEESE AND CELERY CRUDITE:
8 ounces blue cheese
4 ounces cream cheese
1/2 lemon, juiced
8 ribs celery, cut on the bias into dipping-sized batons

In the bowl of a food processor combine blue cheese, cream cheese and lemon juice. Process until smooth and well combined. Serve with celery batons and spicy chicken wings.

Wings

Recipe courtesy Rob Sabatini

36 fresh chicken drummettes
25 ounces ketchup
2 ounces cayenne pepper
2 ounces garlic
2 ounces Cajun seasoning
2 cups balsamic vinegar
10 ounces soy sauce
10 ounces Worcestershire sauce
2 ounces white pepper

Preheat the grill.

Mix all of the ingredients in a large bowl, except for the chicken. Grill the wings until they are cooked through. Dip in sauce and serve

Wing Zingers

Sauce:
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar (Steve uses white vinegar with jalapeno peppers, onions, etc.)
Stick of butter

Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside.

Seasonings:
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)

The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off.

Prep Time: 30 minutes

Cooking Time: 3 hours 0 minutes

Wings a la Orange

2 1/2 pounds wings, trimmed and separated
1/4 cup flour
1/2 cup bread crumbs
1 tablespoon paprika
1 tablespoon oregano
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil (for frying)
2 tablespoons garlic powder
1/2 cup orange marmalade
1/2 cup orange juice

Combine all dry ingredients in a large bowl. Dip wings in mixture to coat evenly. Heat oil in large skillet. Add garlic, and fry briefly. Add wings and cook until brown on both sides. Pour off oil. In a separate bowl, mix orange juice and marmalade and pour over wings. Bring to a boil over medium heat, then lower heat and simmer until cooked through. Transfer to platter and serve.

Wings In Cola

Submitted by: Janet Schaufele

" Chicken wings in a slightly sweet sauce. Good as an appetizer, or when paired with a side dish and salad, these make a fun meal! "

Ingredients:

onion salt to taste
3 to 4 pounds of chicken wings, separated (tips discarded)
12 ounces cola (pepsi or coke soda are fine)
1 cup light brown sugar
garlic salt to taste
1 to 2 tablespoons soy sauce

Directions:

Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.

Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.

Worlds Hottest Wings

2 lb          Chicken Wings cut up Buffalo style

6             Whole sorano chili peppers

6             Whole red chili peppers

10            Whole jalapeno peppers

2 c           White wine

1             Bottle Tabasco Sauce

1/2          Bottle Worcestershire sauce

10 tb        Cayenne pepper

10 tb        Durkee red-hot sauce

1 tb         Salt

3 tb         Pepper

1/2 c       Vinegar

1             Fire Extinguisher  - (Optional!)

WARNING: Don't attempt to eat if you have an ulcer.  In a blender, carefully puree the peppers, wine, vinegar and all spices.  Caution, the fumes are deadly and wear rubber gloves or your fingers will burn!  Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days.  After 5 days, carefully remove the wings and broil them until cooked.  Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.  Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Yogi Wings

Recipe courtesy Bill Smith

2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings (with tips removed and split at center joint)

Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.

Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference.

Zing Wings

2 1/2 pounds wings, trimmed and separated
4-5 tablespoons Tabasco or other hot sauce
1/4 teaspoon vinegar
1/2 stick butter/margarine
1 package Italian Salad dressing mix
oil for deep frying

In a saucepan, melt butter. Add hot sauce, vinegar
and Italian dressing. After mixing all ingredients, lower heat.
Heat frying oil to medium high and deep fry wings until
brown and crisp, 10 to 15 minutes. Drain on a paper towel.

Put wings in saucepan, and toss to coat evenly.
Transfer to platter and serve