ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic
and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and
cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least
30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with
plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a
serving plate. Return marinade to oven and cook, partially covered on high for
2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame
seeds, scallion and coriander. 12 pieces.
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APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour).
Mix together soup mix, preserves and Russian dressing. Pour mixture over
chicken wings, coating each piece and serve.
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CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown
sugar and garlic powder together. Marinate wings in mixture overnight (or about
6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste
wings occasionally with sauce. Serves 9-12.
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HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix
hot sauce and melted butter and pour into deep pan or crock pot. Add chicken
wings to sauce and heat thoroughly.
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CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in
melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra
Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for
30 minutes. Yields 36 bite-size.
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SPICY CHICKEN WINGS
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan.
Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk
chicken wings in margarine and roll in cheese mixture. Place on cookie sheet.
Bake in preheated 350-degree oven for 1 hour. Serve warm.
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CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and
add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong
tea solution into it slowly. Stir well. Triple this recipe should serve 500.
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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set
aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each
wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking
dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove
covering halfway through cooking. Use 13"x9" baking dish. Yield: 24
appetizers.
TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce,
garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken
wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or
overnight. Drain and place on broiler tray. Broil about 10 minutes each side
with tray about 7 inches from heating element. Brush occasionally with
marinade.
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HOT CHICKEN WINGS
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce.
Take out to dry and then serve.
HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at
350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks
and prepared Hidden Valley dressing mix as dip.
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MARINATED CHICKEN WINGS
2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2
hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once.
Serves 6 to 10.
COMMENT: May be frozen in marinade. Bake after defrosting.
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GOLDEN CHICKEN NUGGETS
4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip
chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet
at 400 degrees for 10 minutes. Serves 8 to 10.
MARINATED CHICKEN WINGS
1/2 c. soy sauce
1/2 c. honey
1 tsp. garlic powder
1 tsp. chili powder
2 lb. chicken wings with drum end cut at joint from wing, discard
tips
Mix ingredients together and marinate cut-up wings overnight.
Place wing parts in shallow baking pan and pour remaining liquid over them.
Bake for 1 hour at 325 degrees, turning on the 1/2 hour.
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SWEET AND SOUR CHICKEN WINGS
2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings
as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup,
soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover
skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer.
Serve with rice. Makes 4 servings.
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CHICKEN WINGS IN SOY SAUCE
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions,
sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings
and reserve the marinade. Place the chicken in a shallow pan and baste with the
sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and
cook 15 more minutes.
This may be made the day before and reserved in refrigerator,
covered. Be sure to save some marinade to baste again when reheating in oven.
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BUFFALO-STYLE CHICKEN WINGS
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a
roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees
for 1 hour, turning halfway through cooking time. Wings can be deep fried at
400 degrees for about 12 minutes and then dipped into the hot sauce until
coated completely. Serve with celery and blue cheese dip.
CRISPY CASHEW CHICKEN (MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In
separate bowl, beat egg white lightly until just frothy. Gradually add
cornstarch mixture. Stir gently until blended. Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews. Place on waxed
paper. Pour oil into wok, place tempura rack onto wok, making sure rack is
level and hooks rest securely on edge of wok. Heat oil over medium to
medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken
carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2
to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces. Makes about 32
appetizers.
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CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth.
Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds.
Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen
appetizers.
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