Chicken Wing Recipes

Here are a few chicken wing recipes I thought you might enjoy. I seldom do wings on the grill as I’ve found them much easier to do otherwise.

Anchor Bar Hot Wings

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 here 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.

THIS IS A REAL KEY. Drying the wings under refrigeration will help to make
them a much crispier product, once deep fried.

Next, use a deep fryer or a
very heavy deep pot with a thermometer and add the oil. Peanut oil is very
good.

Heat the oil SLOWLY, to 365F, and depending
on the size of the fryer, deep fry the dry wings 6-8 minutes in small
batches, until thoroughly done and golden brown. Hold the cooked wings in
a warm oven if necessary.

A combination of melted margarine and hot sauce
in the ratio of 1 part margarine to 3 parts hot sauce will add the right
zing. The key here is to add just enough sauce to coat the wings - the
more sauce you add, the hotter they will be. For the very brave, 1 part
margarine to 3 parts hot sauce and 1 part Tabasco. ,p .
Working quickly, place the deep fried wings in a large bowl and add the
sauce mixture, shaking to coat them.
Use the hot sauce you prefer.

Celery sticks and chunky blue cheese dressing (Ken’s Buffalo Style Blue
Cheese is a popular one) and plenty of napkins.

Barbecue Wing Dings

3 pounds chicken wing
3 tablespoons brown sugar
2 drops Worcestershire sauce
4 cups ketchup
1 onion

Cut off the small piece of the chicken wing and the bony part so you
have only the meaty part. Mix the ketchup, onion (cut up), brown sugar
and sauce together. Dip wings in the sauce. Put on cookie sheet. Bake
at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in
saucepan until thick.

Barbecued Chicken Wings

35 Chicken wings — tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves — crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken
wings, disjointed, in large flat pan. Combine other ingredients and pour
over chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake
4-5 hours, turning wings at regular intervals. If all marinade is not
absorbed, pour off and dry wings out a bit longer in oven (but not too
much) before serving.

Beau’s Sweet-Sour Chicken Wings

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)

ds Tabasco, to taste -(or other hot pepper
-sauce)
Cut off spurs from chicken wing-tips and rinse chicken wings. Place in
pressure cooker with water; bring to pressure and cook at high heat for up
to five minutes. Remove from pressure cooker and place cooked-out fat in
wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until
fairly even consistency, with no large chunks of ginger or garlic.

Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler
pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove
from oven and spoon about half of remaining sauce on top of each piece;
broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and
serve.

Beau’s notes:

* Use vinegar "which has been used to keep a supply of bird’s-eye
peppers."
* After discarding chicken spurs, wash hands with very warm water and
Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils
with bleach. (One should always regard chickens, even if processed in USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less
than thorough, and U.S. packing houses often neglect basic hygienic rules
in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc. And one should not expect much better from
out-of-country chickens.)