This easy and tasty recipe for chicken wings always seems to be a favorite whenever I serve them. I usually serve them as a hearty appetizer with a buffet dinner, but they can be served over rice for a tasty dinner.
Chicken is not my all time favorite food. I like it, but I am more of a beef person. However, when it comes to wing recipes, chicken soars to the top my favorite food line-up.
What I like about the chicken wing is that the skin is in good ratio to the meat. Meaning, when you bite into a chicken wing, you don’t run out of skin. You eat the whole thing in two bites and get skin in every bite, which is great, especially when the wings are fried brown and crispy.
EASY RECIPE FOR CHICKEN WINGS I
prep time: 10 minutes
cooke time: 1 hour
2 lbs chicken wings with the wing tips removed, or wing drummettes
which come with tips already removed
1 tsp garlic salt
8 ozs of your favorite teriyaki sauce
6 ozs pineapple juice (1 small can)
1/2 cup brown sugar
1/4 cup water
1. Wash and dry wings well. Spray a large glass ovenproof baking dish liberally with nonstick spray.
2. Season wings with garlic salt on both sides. Combine teriyaki sauce, pineapple juice, browh sugar and water and pour over the chicken wings. Place uncovered in a 450° oven and bake for 1 hour or until wings are golden brown. Baste wings every 20 minutes. For crispy wings, about 10 minutes before wings are done, turn oven to broil. Place wings about 6 inches from the broiler flame and broil for 6 to 8 minutes turning once. Watch them carefully while under the broiler they will brown quickly. Serve immediatly.
EASY RECIPE FOR CHICKEN WINGS II
prep time: 15 minutes
cook time: 25 minutes
2 lbs of chicken wings with tips removed or wing drummettes
2 eggs, well beaten
1 tsp garlic salt
oil for frying
1. Wash and dry wings. Place egg in a small deep bowl. Add garlic salt to the eggs and beat well.
2. Heat about 1 inch of oil in a large heavy skillet to 350° to 360°. When a droplet of the egg mixture is dropped into the heating oil and immediately bubbles and rises to the top, the oil is ready for frying. Dip the wings into the egg mixture. Shake off any excess egg batter and place wings in the hot oil. Do not crowd the wings. Fry until they are golden brown. Remove to a paper towel for draining. A great dip for these wings is bottled Chinese Kung Pao Sauce. It is spicy and very very addictive. Or, try some of the dips below.
Chicken Wing Dip Recipe I
1/2 cup seasoned rice wine
1/2 cup fish sauce
1/2 cup Thai sweet red chili sauce
2 tbls fresh squeezed lime or lemon juice
1 tsp garlic powder
2 green onions, minced
Combine all ingredients well. Chill before serving.
Chicken Wing Dip Recipe II
1/2 cup chili sauce
1/2 cup honey
1 tbl red wine vinegar
1 tsp crushed red chile flakes
1/2 tsp prepare mustard
In a small sauce pan, bring ingredients to a boil to combine flavors. Remove from heat, cool and serve.
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