On Fri, 02 Dec 2005 21:14:18 -0600, OmManiPadmeOmelet
> wrote:
>In article >,
> Wayne Boatwright > wrote:
>
>> Depends on local pricing, but wings can be very inexpensive.
>
>I get them in the 5 lb. frozen bags, then cook them in the electric
>grill.
>
>If I had a LARGE batch to do, I'd fire up the oven.
Two wing recipes:
* Exported from MasterCook *
Charliam's Favorite Chicken Wings (Cracklin' Wings)
Recipe By :Pat (Cryambers)
Serving Size : 8 Preparation Time :0:00
Categories : appetizers poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 whole chicken wings
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper -- ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce -- Frank's
1 tablespoon white vinegar
1 lime -- juiced
* Seasonings are just a suggestion
1. Wash chicken wings and pat dry. Separate drummies from paddles,
and cut off wing tips -reserve for another use.
2. Line 2 cookie sheets with foil and spray with nonstick cooking
spray. Put flour, pepper, garlic powder and salt in ziplock bag;
shake to mix. Add wing pieces, a few at a time, and shake to coat.
Put flour-coated wings on foil-covered cookie sheets. Bake in
preheated 375°F oven for 1 1/2 hours, moving wing pieces around after
45 minutes so they won't stick to the foil.
3. When wings are done, melt butter in medium saucepan. Add hot
sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce
and serve.
Yield:
"48 pieces"
Start to Finish Time:
"2:15"
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Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing
NOTES : Named in honor of Charlie (Liam) Gifford. I call them
"Cracklin' Wings" because they're so crisp. (Damsel)
* Exported from MasterCook *
Mahogany Chicken Wings
Recipe By
amsel
Serving Size : 0 Preparation Time :0:00
Categories : appetizers poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings
Combine all ingredients except chicken. Bring to a boil, lower heat,
and cook for an additional 5-10 minutes. Cool.
Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.
Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to
two days. Turn occasionally.
Line two large jelly roll pans with aluminum foil. Coat with
vegetable oil or shortening to minimize sticking. Preheat oven to
375°F.
Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn
chicken pieces and baste with marinating sauce.
Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.
Cuisine:
"Asian"
Yield:
"5 dozen"
Serving Ideas : Serve hot or cold.
NOTES : 2nd Annual Twin Cities RFC Picnic
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