FLYING CHICKEN WINGS
These golden wings are finger-licking favorites at every festive family get-together. Delicious hot or cold, they're easy to make, and they "fly" off the plate whenever I serve them!
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Cut chicken wings into three sections; discard wing tip portion. In a large resealable plastic bag, combine the remaining ingredients; add chicken wings. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place the wings in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hours or until juices run clear, turning once.
Nutrition Facts :
FLYING CHICKEN WINGS
These wings seem to fly off the table and directly into your mouth! Found this on the web and my husband and father really like them. Plan ahead - prep time does not include the 3 hours to 2 days of marinating. The marinade can be used with any cut of chicken and the leftover marinade can be served over rice.
Provided by GeeWhiz
Categories Chicken
Time 25m
Yield 24 wings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a plastic or glass bowl mix all ingredients, turning the chicken wings to coat thoroughly.
- Marinate at least 3 hours, preferably overnight, up to two days; Turn the wings occasionally while marinating.
- Preheat the broiler or grill; Broil or grill the wings using medium to low heat, turning once, for approximately 12 to 15 minutes- Be careful not to burn the skin.
- HINT: If wings cook too quickly on the outside, but the meat is still pink at the bone, then turn off the broiler and leave the wings to sit in the hot oven for 5 to 8 minutes; The wings will cook through without additional browning. Or, microwave the wings on high for a minute or so.
- Serve the wings hot or at room temperature; you can also boil the remaining marinade and pan juices until reduced and pour over cooked rice.
Nutrition Facts : Calories 603.7, Fat 39.2, SaturatedFat 11, Cholesterol 188.7, Sodium 1186, Carbohydrate 13.2, Fiber 0.6, Sugar 9.9, Protein 47.5
BEST EVER FRIED CHICKEN WINGS
For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 dozen.
Number Of Ingredients 23
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.
Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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