Deviled Chicken Wings Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
• Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 1 1/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
• Preheat oven to 450°F and oil rack of a broiler pan.
• In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides up, on rack.
• Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.

Steps:

• Place wing pieces in a large Ziploc plastic bag.
• Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
• Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
• Refrigerate overnight, turning and kneading several times.
• Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
• Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
• Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
• Transfer wings to a serving dish, and pour and scrape the sauce over them.
• Serve hot.
• Serves 6-8.

Steps:

• Whisk together liquids and spices.
• In a seperate bowl combine bread crumbs and parmesean.
• One at a time coat wings with mustard mix then breadcrumb mix.
• Place on an oiled boiler rack with the thick skin side up. Bake in preheated oven for 30 minutes at 450 or until golden.