On Sat, 22 Dec 2007 17:18:12 -0600, Melba's Jammin'
> wrote:

>but what the heck do I do with the frozen chicken wing drummette
>thingies I bought a couple weeks ago? I'm not about to deep fry them,
>so I reckon I'll bake them. Do I thaw them first?
>
>Favorite son arrives tomorrow night and he loves them -- we usually go
>to Hooter's for them, but I wouldn't mind messing with these puppies.
>
>Suggestions are welcome. I'm not interested in anything involving a
>crockpot; I'm looking for something like buffalo wings from a saloon or
>something.
>
>Whaddaya say?

well, you'd have to thaw them out for these:

chicken wing marinades (i usually discard wing tips and marinate them
overnight, then grill on electric indoor grill - mainly 'cause i don't
have access to charcoal.) an old mustard jar is handy to shake 'em up
to combine.

* * * * * * * * *


piquant lemon marinade (makes 1 1/2 cups)

1/2 cup each oil and lemon juice

1/3 cup water

2 tbs soy sauce

1 t brown sugar

1 t dijon mustard

2 cloves garlic, mashed (or chopped from a jar)

1 t paprika

1/2 t salt (1/2 t seasoned salt for half-recipe)
_________

combine all ingredients and pour over wings. 1/2 recipe is plenty for
8 or so wings (you might keep all the mustard). soak 2 or 3 hours or
overnight in refrigerator. baste while broiling. (c. 1980 chronicle
pub. co. - recipe from a either the wash. post or star newspaper)

* * * * * * * * *


vietnamese marinated chicken

1/4 cup soy sauce

1 tb salad oil

2 tb lemon juice

2 cloves garlic, crushed (or chopped from a jar)

1/4 t freshly ground black pepper

1/2 t sugar

1 t oyster or fish sauce (optional)
____________

combine all ingredients and pour over wings. soak 2-3 hours or
overnight in refrigerator. (enough for eight or so wings.) baste
while broiling. (from either wash. post or star newspaper)

* * * * * * * * *


yogurt marinade for broiled chicken

2 cloves garlic (or chopped from a jar)

1 t salt

1 tb chopped fresh mint or crumbled dried mint

1/4 t freshly ground black pepper

2 tb lemon juice

1 cup yogurt
_____________

crush garlic to a paste with the salt in mortar and pestle. combine
with the yogurt and rest of the ingredients and marinate at room temp.
1-2 hours. broil, watching carefully wings do not burn. (from either
wash. post or star newspaper.)

i guess baking (on a rack) would work also. may be even better for
the yogurt wings.


your pal,
foghorn