Looking for a recipe for chicken wings?

Question

I am not really into wings that you bake or fry than soak in sauce (unless it's really unique). I am open to grill, crock pot, oven, or stove top recipes. Just sick of the ordinary buffalo and bbq wings.

Answer 1

SESAME MAPLE CHICKEN WINGS

1/3  C  maple syrup

1/4  C  soy sauce

3     T  chili oil

1     T  coarsley chopped ginger

3     garlic cloves, minced

4     lbs chicken wings

2     T sesane seeds

2     T green onion

Combine first 6 ingredients and puree in blender.  Pour over wings and refrigerate at least 2 hours or overnight.  

Preheat oven to 375 degrees.  Bake chicken 25 minutes, turn and bake 15 minutes.  Brush with 1/2 of reserved marinade and sprinkle with sesame sesame seeds and bake 5 minutes   Garnish with with green oinions..    

Answer 2

Oriental Chicken Wings

This easy recipe for chicken wings is cooked in the microwave.

10 to 12 chicken wings

1/3 cup soy sauce

1 cup fine cracker crumbs

1/2 tsp. garlic powder

1 tsp. paprika

1/4 tsp. ginger

1/8 tsp. pepper

Preparation -

Remove the tips from the chicken wings and discard. Rinse the wings, then pat dry. Pour soy sauce into a shallow dish;set aside. In another shallow dish, combine the remaining ingredients. Dip the chicken wings in the soy sauce, then roll them in the seasoned crumb mixture to coat evenly. Arrange the wings, skin side up in a circular pattern on a 9" round glass baking dish or pie pan, placing the thickest portion toward the outer edge of the dish. Cover with paper towels. Cook in a microwave oven on full power for 13 to 15 minutes, or until the chicken is tender.

Answer 3

CHINESE CHICKEN WINGS

24 chicken wings

3/4 cup soy sauce

3/4 cup dry sherry

1 1/2 teaspoons ginger

3 cloves garlic, crushed

3 tablespoons honey

6 cups vegetable or peanut oil (for frying)

Cut off tips of chicken wings if desired. Place wings into a large ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.

Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365 degrees in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.

Recipe may be halved.

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HERB SEASONED CHICKEN WINGS

1 packet Good Seasons Italian Herb Dressing

olive oil

1 red onion, thinly sliced

balsamic vinegar

pinch of onion powder

pinch of garlic powder

Prepare salad dressing according to directions on packet.

Cut off tips of chicken wings; divide wing at joint to make two pieces. Put wings in a Ziploc bag and add salad dressing. Marinate overnight in refrigerator.

Next day, put wings on a baking sheet rubbed with olive oil or sprayed with non-stick spray. Spread wings out evenly on pan leaving space between pieces for browning. Spray with olive oil spray, if desired. Sprinkle lightly with garlic and onion powder. Toss sliced onions over top.

Bake at 350°F for 50 hour, turning after about 25 minutes. Check for doneness (sample one!). Remove from oven and serve either hot or cold.

This quick and simple recipe is great when you're in a hurry. It can also be used for marinating other chicken pieces, too, but the wings seem to have the best flavor.

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HONEY SOY CHICKEN WINGS

1 kg (about 2¼ lbs.) chicken wings

2 tablespoons sesame oil

3 cloves garlic

2 cm (about 1 inch) new ginger

1/4 cup soy sauce

1/2 cup honey

Cut chicken wings into 3 segments at joints, discard wing tips. Heat a deep wok for 1 minute on high.

Pour oil into wok, swiftly followed by ginger and garlic. Put chicken wings into wok and stir-fry briskly until browned; pour honey and soy sauce over wings and stir-fry for about half an hour or until the liquid resembles molasses.

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JAPANESE CHICKEN WINGS

2 lbs chicken wings

1/2 cup soy sauce

1/2 cup sake

1/4 cup sugar

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1 1/2 teaspoons grated fresh ginger root

(don't use powdered ginger)

Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing tips for another use - such as broth.)

In a 13"x9" baking dish, mix remaining ingredients. Add chicken wings and turn to coat well. Let marinate for 1 hour, turning occasionally (Can be prepared in advance. Cover and refrigerate 24 hours.)

Preheat oven to 375°F. Bake chicken in marinade, uncovered, for 1 1/2 hours, turning occasionally. Serve warm or cold.

Makes 24 appetizers. About 60 calories each.

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HONEY GARLIC CHICKEN WINGS

1/2 cup liquid honey

1/4 cup lemon juice

1/4 cup water

3 tbsp ketchup

1 1/2 tsp garlic powder

1/2 tsp garlic salt

1 tsp ground ginger

Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.

Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs.

Bake at 400 F for 1 hour, turning once.

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CHICKEN WINGS HAWAIIAN

2 lbs. chicken wings (or substitute legs, thighs)

1/2 c. soy sauce

1 clove garlic, crushed

1/2 c. finely chopped onion

2 tbsp. brown sugar

1 tsp. dry mustard

1 tsp. ground ginger

1/4 c. butter

1/4 c. water

Cut off tips from wings; cut remaining pieces in halves. Arrange side by side in baking pan. Combine rest of ingredients in saucepan; bring to a boil and cool. Pour over chicken; refrigerate and marinate several hours.

Turn pieces, then place in 350 degree oven without removing sauce. Bake, uncovered, 45 minutes, turning pieces after 30 minutes. Serve with rice.

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CINNAMON CHICKEN WINGS

6 oz. frozen pineapple juice concentrate, thawed

1/2 c. chili sauce

1 1/2 tsp. ground cinnamon

1/2 tsp. chili powder

1/2 tsp. onion salt

1/8 tsp. cayenne

1 lb. chicken wings (8 or 9)

Blend all ingredients except chicken in small mixing bowl. Pour into glass baking dish or large plastic food storage bag. Cut each chicken wing into 3 pieces at joints. Discard wing tip pieces. Place remaining pieces in marinade. Cover dish or close bag. Refrigerate for at least 8 hours, stirring or turning bag over occasionally. Season cooking grill with vegetable oil.

Preheat grill for 10 minutes. Remove chicken wing pieces from marinade, reserving marinade. Grill chicken at medium with hood closed until meat near bon