Beaujolais Glazed Chicken Wings Ingredients:
- 3 pounds chicken wings, tips removed at joints into 2 pcs
- 2 tablespoons dry red wine (additional)
- 2 tablespoons ginger root, chopped
- 6 tablespoons red currant jelly
- 2 tablespoons orange zest, grated
- 1 tablespoon orange zest, thin julienne for garnish
Preparation:
- Place split wings in a large shallow non-aluminum pan. Mix soy, orange juice, red wine, garlic and ginger root together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
- Preheat oven to 375°F. Line a baking pan with foil. Coat a cooking spray and place rack in baking pan.
- Drain chicken and arrange on rack. Roast for 45 minutes, turning wings once. Remove from oven, but do not turn off the oven.
- Combine jelly, 2 tablespoons red wine and grated orange peel in small pan over medium heat. Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool 5 minutes. Can be baked up to a day ahead and reheated.
- Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm.
Tags: aluminum pan, Chicken Wings, cloves garlic, cup orange juice, cup soy sauce, ginger root, orange peel, orange zest, red currant jelly, red wine
Ingredients:
20 chicken wings
7 1/2 ounces tomato sauce (half can)
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons ginger, minced
2 teaspoons fermented chili sauce (Summit brand)
2 teaspoons pepper vinegar
4 garlic cloves, peeled
1 teaspoon salt (scant)
2 teaspoons MSG
1/2 cup water (more as needed)
Tabasco to taste (or other hot pepper -sauce) Continue reading “Sweet & Sour Chicken Wings” »
Tags: broiler pan, Chicken Wings, chili sauce, dial soap, garlic cloves, Hot Pepper Sauce, orange marmalade, pepper sauces, sweet sour chicken, tablespoon honey
The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up in Buffalo are what they call “Grade A Grinders.” Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. Continue reading “The key to good Buffalo Wings” »
Tags: anchor bar, blue cheese, Buffalo Wings, celery sticks, deep fryer, franks red hot sauce, hot sauces, key to good Buffalo Wings, sauce mixture, warm oven
