I decided that I was going to post some of my favorite chicken wing recipes, as well as a few I haven't tried yet. If anyone has a good chicken wing recipe they want me to try please let me know and I will cook them up and post the recipe here.
The first recipe is my fail safe wing recipe. It is very easy to make and tastes great. I don't really know where I got it from, but this is what it is now.
- 1/4 cup Louisiana hot sauce
- 1/4 cup butter
- 1 Tbsp white vinegar
- 24 wings
2. Clean wings and place on a foil covered cookie sheet. Sprinkle with salt to taste.
3. Place wings in oven and cook until brown, turn each wing over until the other side is brown.
5. Once the wings are cooked to the desired texture, dip each wing into the sauce until completely covered. Place in a bowl and eat when ready.
What makes these wings even better is the blue cheese dipping sauce.
BlueCheese Dipping Sauce:
- 1 part Mayo
- 1 part Sour Cream
- 1 part crumbled blue cheese
The next recipe comes from one of my favorite cook books. "Classic Home Cooking". They are more of a dry rub chicken wing but they taste great none the less.
Spicy Chicken Wings: Dorling Kindersley "Classic Home Cooking"
- 1 lb chicken wings (I use about 24 of them, when you buy the big bag from Costco or Sam's Club)
- 2 tbsp sunflower or corn oil
- 1 tsp lemon juice
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp mild chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- black pepper
- parsley springs, and radish sprouts to garnish
1/2 red pepper, cut into strips
1/2 head celery, cut into sticks, plus leaves
blue cheese dressing
1. Wash and clean chicken wings and set aside.
2. In a large bowl combine the oil, lemon juice, onion salt, garlic powder, cumin, oregano, chili powder, paprika, cayenne pepper, and black pepper to taste. Brush the mixture over the chicken, cover, and leave to marinate in the refrigerator, covered, for at least 1 hour.
3. Line a large baking sheet with foil and place a rack on top. Arrange the chicken wings in a single layer on the rack, and cook in a 400 degree F oven for 40 minutes, or until browned, sizzling hot, and crispy.
4. Remove the chicken from the rack and drain on paper towels, Serve with red pepper strips, celery sticks, and blue cheese dressing and garnish with parsley and radish sprouts if desired.
Buffalo Chicken Wings: Betty Crocker's cookbook
- 24 chicken wings
- 2 Tbsp butter, melted
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup BBQ sauce
- 1 Tbsp red pepper sauce (Same as I use for the Louisiana wings)
- 1/2 tsp Cajun seasoning
- 1/4 tsp ground cumin
- blue cheese dressing
- celery and carrot sticks
1. Heat oven to 425 degrees.
2. Melt butter in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place chicken in pan.
3. Bake uncovered 20 minutes. Mix BBQ sauce, pepper sauce, Cajun seasoning and cumin. turn chicken. Pour sauce mixture over chicken; toss until evenly coated with sauce.
4. Bake uncovered 10 to 12 minutes longer or until golden brown on outside and juice of chicken is no longer pink when center of pieces are cut. Serve with dressing and celery.
Mahogany Chicken Wings: Betty Crocker's cookbook
- 24 chicken wings
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup molasses
- 2 Tbsp chili sauce
- 1 tsp ground ginger
- 2 cloves garlic, finely chopped
1. Place chicken in a shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
2. Heat oven to 375 degrees. Line broiler pan with aluminum foil.
3. Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
4. Bake 30 minutes; turn. Bake 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.