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.
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°.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
Copyright, 1997 - 2004, Cape Cod Barbecue