Hi,

Years ago when my mother was still alive she used to make these crispy breaded orange flavoured chicken wings. I am not a cook and eat some form of pasta or frozen vegetables just about everyday.

I would appreciate a step by step instruction how to make those chicken wings retaining the crisp and juicy texture, she captured. She served it with cream celery. That recipe would also be appreciated.

rogie

On Jan 14, 7:58*am, BRANDY > wrote:
> Hi,
>
> Years ago when my mother was still alive she used to make these crispy breaded orange flavoured chicken wings. I am not a cook and eat some form of pasta or frozen vegetables just about everyday.
>
> I would appreciate a step by step instruction how to make those chicken wings retaining the crisp and juicy texture, she captured. She served it with cream celery. That recipe would also be appreciated.
>
> rogie

Try Google?

Google is no help for what I need to know.

It was made with chicken wings, flour, corn flakes, eggs, orange juice, salt and pepper and was baked. I do not know how to put it all together.

rogie

On 1/16/2013 9:03 AM, wrote:
> Google is no help for what I need to know.
>
> It was made with chicken wings, flour, corn flakes, eggs, orange juice, salt and pepper and was baked. I do not know how to put it all together.

You have the essentials: the ingredients. Now it's time for you to
start experimenting and letting your memory and taste buds be your
guide. That's how good cooks work recipes out. After all, odds are
even if your mom started with a recipe, she changed it up a bit to
suit her taste.

If I were to try making this, I'd use a can of orange juice
concentrate instead of fresh juice. I'd mix some S&P with a few
spoonfuls of flour, put that in a bowl. Crush some cornflakes, place
in another bowl. Beat an egg, place in a third bowl. I might put a
small spoonful of orange juice concentrate with the egg.

Then, I'd dredge the wings in the seasoned flour, dunk them in the egg
mixture, then roll them in the crushed cornflakes. I'd line a pan with
aluminum foil and lay the wings in the pan. If I wanted the wings
crispy, and wanted to serve the sauce on the side, I'd bake them as is
in the pan. I'd mix a spoonful or two of soy sauce with the orange
juice concentrate, maybe mince a garlic clove into it, too, and reduce
it in a saucepan until I had a nice dipping sauce. But if I wanted to
glaze the wings with it, I'd mix it up and pour that over the wings
after they'd been baking for about a half hour or so. I'd continue
baking them until the sauce forms a sticky glaze on the wings
(probably another half hour or so).

Another possibility would be to crush the cornflakes, add some S&P and
flour to them and mix it all up. Beat an egg, dip the wings in the
egg, roll into the cornflake/flour mixture. Line a baking pan with
aluminum foil and once again decide: bake them as is and just mix the
orange juice with some soy/garlic/whatever you like, reduce it and
serve on the side. OR pour it over the wings after they've baked a
bit, so they end up glazed.

Don't be scared to experiment! You may come up with something even
better than you remember.

Moe,

Thanks for taking the time to answer my post. Ill try it out soon.

Roger

Thanks for your tip.

I used small drum sticks instead of chicken wings.
It was crispy all right, but lacking in flavour. I followed your recipe and a similar reply from a duplicate posting on rec.food.cooking, as I wanted to make sure I got a reply.

I shall use a prepared sauce next time to enhance the flavour.
Thanks again.

Rogie