Spaghetti Chicken Wings Recipes

Steps:

• 1. Saute onion with butter (in stock pot) until tender. Chop garlic cloves and marinate in Olive oil then set aside for 15 mins.
• 2. Next add the crushed tomatoes, tomato sauce, and water to pot. Stir briefly. Add salt/pepper, sugar, fresh basil and parsley, fresh garlic, parmesan cheese to sauce then mix well. You can add more olive oil/butter to your liking. (Optional)
• 3. Finally add frozen chicken wings carefully to the sauce. Simmer together for 2-3 hours. Taste test sauce after 1-2 hours to add more seasonings to your liking. If it's too bitter add more sugar. (It also helps to cut down on the acidity). If you don't like the Sauce so thin, you can add 1 small can of tomato paste, but the original recipe doesn't call for it. Finally serve sauce over spaghetti (Not rinsed) noodles, then serve with Chicken Wings. FYI - It is very messy, but it's well worth it!! Enjoy =)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large rimmed baking sheet.
• Place wings on prepared baking sheet.. Sprinkle with seasoned salt; mix to evenly season the wings. Arrange in a single layer.
• Bake in preheated oven until crisp and cooked through, about 1 hour.
• Turn on oven broiler; finish the wings under the broiler to crisp both sides, about 1 minute per side.
• Melt butter over medium-low heat in a small saucepan. Add cream and garlic stirring until small bubbles form. Add grated cheese and continue to stir until well blended. Remove pan from heat.
• Toss wings with Alfredo sauce and serve.

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.