Chicken wings are good value -- inexpensive, abundant, and tasty. I buy them frozen, but I'm told the fresh ones are tastier. Wings in general come with the tips already cut off, but if not, just cut them off at the joint. Feathers that are left on the wings can be taken off easily after cooking, or after you pre-boil them.
When you're serving them, just make sure you have a lot of them and a big supply of napkins.
CHICKEN WINGS WITH HONEY-SOY GLAZE
1 cup soy sauce
1 cup chopped green onions
1/2 cup white distilled vinegar
3 tbsps. Honey
2 tbsps. chopped peeled fresh ginger
2 tbsps. chopped garlic
2 tbsps. oriental sesame oil
20 whole chicken wings, tips cut off
Mix first 7 ingredients in large bowl. Stir in chicken. Cover; chill at least 2 hours and up to 1 day, stirring occasionally.
Preheat oven to 400º F. Arrange wings on 2 baking sheets. Pour marinade into small saucepan; reserve. Roast wings until tender and glazed, turning and basting occasionally with marinade, about 1 hour.
Arrange wings on large platter. Boil reserved marinade until slightly thickened, about 4 minutes. Pour into bowl. Serve wings with marinade as dipping sauce.
Makes 20 servings.
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INDIAN-STYLE CHICKEN WITH GINGER AND CURRY
Offer white rice alongside this simple, reduced-fat version of one of Rupa's childhood favorites.
1 cup chopped onion
1/4 cup bottled nonfat Italian dressing
1 tbsp. chopped peeled fresh ginger
3/4 tsp. dried crushed red pepper
1/2 tsp. curry powder
1/4 tsp. ground turmeric
4 skinless boneless chicken breast halves
1 tsp. olive oil
1/2 cup canned low-salt chicken broth
Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium low and simmer uncovered until chicken is cooked through, turning occasionally about 6 minutes. Transfer chicken and sauce to platter.
Makes 4 servings.
-- by Selma Brown Morrow and Reena Singh
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JAMAICAN "JERK" CHICKEN WINGS (Spicy Baked Chicken Wings)
18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use
FOR THE MARINADE:
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 tsp. dried thyme, crumbled
1 1/2 tsps. Salt
1 1/2 tsps. ground allspice
1/4 tsp. freshly grated nutmeg
1/2 tsp. Cinnamon
1/4 cup minced pickled jalapeno pepper, or to taste (wear rubber gloves)
1 tsp. black pepper
6 drops of Tabasco, or to taste
2 tbsps. soy sauce
1/4 cup vegetable oil
To make the marinade: In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeno, the black pepper, the Tabasco, the soy sauce, and the oil.
In a large shallow dish, arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for 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, and bake the wings in the upper third of a preheated 450º F oven for 30-35 minutes, or until they are cooked through.
Makes 4-6 servings.
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DAD'S CHINESE CHICKEN WINGS
A loving father, who in his later years has become a superb cook, always longed to make at home the chicken wings he ordered in Asian restaurants. This is the recipe that was developed to satisfy his cravings. Many Chinese restaurants deep-fry the wings, but the high-heat roasted method used here is far healthier and the taste is delicious.
3 1/2 to 4 lbs. chicken wings (about 20), rinsed and drained.
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2 inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
Preheat the oven to 500º F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entrée with a vegetable and steamed rice.
Makes 6 servings.
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PLAIN CHICKEN WINGS SERVED WITH PARSLEY SAUCE OR TOMATO AND OLIVE SAUCE
Chicken wings can be put in a pan, baked well, with no seasonings and they are delicious. Cook the wings until they are golden and crispy. Eat them like that or splash them with:
chicken soup mix and water
Mix, bring to a boil. Add plenty of chopped fresh parsley and splash on finished wings.
TOMATO AND OLIVE SAUCE
onions, sliced thin
soup mix and water
Bring to a boil. Add plenty of half olives and splash on finished wings.
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1/2 cup of any type of wine
2 tbsps. Vinegar
2 tbsps. lemon juice
1 tbsp. tomato paste
1 tbsp. Sugar
2 tbsps. minced garlic
2 tbsps. Salt
2 tbsps. ground cumin
2 tsps.cayenne pepper
24 chicken wings
2 tbsps. chopped cilantro for garnish
In a bowl combine first seven ingredients. Marinate chicken -- the longer, the better. Preheat oven to 400° F, place wings skin-side up in the baking pan and cook 45 minutes uncovered (well done crispy wings are most favored). Garnish with fresh chopped cilantro. Serve sauce on the side for dipping or pouring on a nice hot baked potato.
Let these spicy wings soak up the marinade, then cook them in any of three ways: baking, broiling or grilling.
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CHICKEN WINGS IN TOMATO SAUCE SERVED WITH NICE HOT PASTA
3 onions cut in slices
crushed garlic according to taste
2 tbsps. soy oil
24 chicken wings
1 cup tomato paste
1 1/2 cups water
2 tbsps. Sugar
1 tsp. Salt
1/2 tsp. Pepper
Brown onions and garlic in oil. Add chicken wings, sauté until brown. In a large pot, prepare tomato paste, sugar, water, salt and pepper. Add wings to sauce, bring to a boil, simmer for 5-10 minutes or until wings are full cooked. Pour over spaghetti and eat with garlic bread.
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24 chicken wings, tips discarded and cut in half
1/2 cup flour
2 tbsps. garlic powder
2 tbsps. Garlic
1 cup margarine
oregano to taste
Mix oregano, garlic powder and flour. Coat chicken wings with flour mixture. Coat wings with melted margarine. Place wings in baking pan, skin-side down at 450°F for 45 minutes.
1 tbsp. brown sugar
1/2 cup any type of wine
1 can pineapple juice
4 sliced onions
1/2 cup sliced green pepper
Sauté onions, then sauté peppers. Add brown sugar, wine, and pineapple juice. Bring to a boil. Turn chicken wings over in pan. Pour over sauce, spreading vegetables over evenly. Bake an additional 45 minutes.
Serve best with rice.