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Chicken Wings Gumbo

September 17, 2006
Chicken Wings Gumbo

Remove and discard wing tips; reserve remaining wings. In large skillet, cook bacon until browned; remove with slotted spoon and reserve.

Add chicken wings; brown on all sides and remove with slotted spoon. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

Add beef; cook, stirring to crumble, until browned. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken.

Simmer, covered, until chicken is almost tender, about 15 minutes. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes.

Sprinkle with bacon and serve over steamed rice.

1 1/2 lb Chicken wings
3 Bacon slices, chopped
2/3 c Green bell pepper,chopped
2/3 c Celery,chopped
1 lb Ground beef
1 cn Tomatoes,broken up(28oz)
3/4 c Chicken broth
3/4 ts Salt
1 t Thyme
1/2 ts Allspice,ground
1/8 ts Cayenne pepper
1/8 ts Black pepper
2/3 c Lima beans
2/3 c Corn kernels
Steamed rice

Hot Chicken Wings

September 17, 2006
Hot Chicken Wings

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings.

Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes.

To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.

Serves 2-6

2 1/2 lb Chicken wings
1 x Oil for frying (optional)
6 oz Hot sauce or Tabasco
1/2 c Melted butter

Jamaican Jerk Chicken Wings

September 17, 2006
Jamaican Jerk Chicken Wings

Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves).

Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through.

1 Onion (chopped)
2/3 cup Scallions (chopped)
2 Garlic cloves
1/2 teaspoon Thyme (crumbled)
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg (grated)
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper (minced)
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil
18 Chicken wings (trimmed)

Chinese Broiled Chicken Wings

September 17, 2006
Chinese Broiled Chicken Wings

Discard wing tips (save for soup) and divide wings in half, combine wings with rest of ings. in a pot. Bring to a boil, cover, and simmer 30-40 min., shaking pot occasionally. Uncover and simmer 15 min.

Remove from pan, reserving liquid, place wings on broiler pan, sprinkle with liquid, and broil till crisp, turning and basting at least once.

12 chicken wings
1 clove garlic (minced)
2 scallions (chopped)
1/4 cup soy sauce
1 tablespoon sherry (or white wine)
1/2 cup water
1/4 cup honey
2 tablespoons sugar
1 teaspoon hoisin sauce

Chicken Wings Recipe

September 16, 2006
Chicken Wings

Chicken Wings are fairly easy to do and they can have a great taste. You can always try a new marinate if the one you did waste just what you expected.

The possibilities are almost endless. Make it spicy using chilli or make it sweet with berries or similar.

1 cup oil
1/2 cup soy sauce
4 cloves garlic
1 dash ginger
1/2 cup orange marmalade
4 pounds chicken wings.

Combine first five ingredients. Add wings and marinate overnight. Spread chicken wings in single layers on large baking sheets with raised sides. Bake at 350 for 30 minutes. Turn. Bake at 450 for another 15 minutes.

This sauce is also good on ribs. This recipe for Chicken Wings serves/makes 16.