BAKED ISLAND CHICKEN WINGS
These baked chicken wings are a tasty twist on regular wings. The orange flavor is a game-changer and will have you coming back for seconds! -Caren Berry, Lancaster, California
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with cooking spray; set aside. , Cut wings into 3 sections; discard wing tip sections. Place orange juice concentrate in a shallow bowl. In a separate shallow bowl, combine the coconut, bread crumbs, orange zest, ginger, curry powder, salt and pepper. Dip chicken wings in orange juice concentrate then coat with coconut mixture., Place on prepared baking sheet. Bake until juices run clear, 40-50 minutes. Meanwhile, in a small bowl, combine the marmalade, hot water and pepper flakes. Serve with wings.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 81mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY GLAZED STICKY CHICKEN WINGS
This surprising twist on sweet and sour wings is so good you'll be tempted to eat them right after glazing-but the final broil in the oven is worth it. If you want to turn up the spice meter, add some of your favorite hot sauce to the glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield about 16 wings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
- Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
- Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
- Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
- Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.
BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
- Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
- Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
CRANBERRY-GLAZED CHICKEN
Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside., In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme., With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.
Nutrition Facts : Calories 489 calories, Fat 25g fat (12g saturated fat), Cholesterol 151mg cholesterol, Sodium 401mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 40g protein.
HONEY-GLAZED WINGS
My family favors chicken wings that are mildly seasoned with honey, ginger, soy sauce and chili sauce. Tasty and tender, they are sure to be a hit at your next get-together. They're a crowd-pleaser! -Marlene Wahl, Baldwin, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.
Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 15g protein.
GLAZED CHICKEN WINGS
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.
CRANBERRY GLAZED CHICKEN
This is a great chicken recipe to use up any leftover cranberries from the holidays, although you might find yourself buying cranberries all year around just to make this dish! Serve this with cooked rice. Throw in some mushrooms or chopped green peppers with the sauce, if you like lots of sauce then double all ingredients.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a large casserole dish.
- Combine flour with seasoning salt, pepper and garlic powder.
- Coat the chicken pieces in the flour mixture.
- Heat butter and oil in a large skillet over medium heat.
- Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
- In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
- Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
- Pour the sauce over the chicken in the baking dish.
- Bake for about 45-50 minutes, or until the chicken is cooked.
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