BEAUJOLAIS-GLAZED CHICKEN WINGS
3 pounds Chicken wings — tips removed
at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine — (additional)
3 Cloves garlic — mashed
2 tablespoons Ginger root — chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest — grated
1 tablespoon Orange zest — thin julienne
For garnish
1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange
juice, red wine, garlic and ginerrroot together and pour over the wings.
Cover pan with plastic wrap and refrigerate overnight, turning several
times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking
cooking spray and place rack in baking pan. 3. Drain chicken and arrange
on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T 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 minutes. Can be baked up to a day ahead and reheated. 5. Arrange in
overlap
Betty White’s Chicken Wings Pacifica
3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water
and mustard until butter and sugar melt. Cool; pour over wings and
marinate at least 2 hours, turning once or twice. Bake in same pan at 375:
for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.
Blue Cheese Dip
2 ounces Blue cheese — crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise
Place everything in food processor and process till smooth.
Chill. Serve with celery sticks and Buffalo Chicken Wings
BLUE CORNMEAL CHICK WINGS
1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon Crushed red pepper
10 Chicken wings — about 2 lb
2 tablespoons Margarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
1/8 teaspoon Pepper
Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut eac
chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard
excess skin.
Place wings in oil mixture and stir to coat. Cover and refrig 3 hours,
stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake
remaining ingredients in plastic bag or mix in bowl. Shake wings in
cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes.
Turn. Bake until golden brown, 20 to 25 minutes longer.
Broiled Chicken Wings
1 pound chicken wings
3 tablespoons lemon juice
3 tablespoons soy sauce
1/8 teaspoon onion powder
salt — to taste
pepper — to taste
1 tablespoon honey
1 tablespoon catsup
Remove tips from wings; cut wings into 2 pieces, and place in a shallow
dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken.
Cover and marinate wings in refrigerator several hours or overnight. Drain
chicken wings, reserving 1 tablespoon marinade; place wings on a
foil-lined broiler pan. Sprinkle with salt and pepper. Combine reserved
marinade, honey, and catsup, stirring well; brush half of mixture on
chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and
brush with remaining sauce; broil 7 additional minutes.
