Chicken Recipe – Glazed Chicken Recipe

Ingredients needed are

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

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.

Line a baking pan with foil. Coat a cooking cooking spray and place rack in baking pan.

Drain chicken and arrange on once. Remove from oven, but do not turn off the oven.

Combine jelly, & 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.

Arrange in overlap and serve

Tags for this recipe :chicken recipe, Chicken Recipes, chicken wings, cloves garlic, orange zest red currant jelly

Chicken Recipe – Sweet & Sour Chicken Wings Recipe

Ingredients needed are

20 Chicken wings
7 & 1/2 ounces of Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons Ginger — minced
2 teaspoons Fermented chili sauce
2 teaspoons Pepper vinegar
4 Garlic cloves — peeled
1 teaspoon Salt (scant)
2 teaspoons MSG
1/2 cup water (or more as needed)

Use Tabasco sauce 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.

Tags for this recipe :Chicken Recipes, chicken wings recipe sweet and sour chicken wing recipe

Chicken Recipe – Barbeque Chicken Wings

Ingredients

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.

Tags for this recipe :barbeque chicken wings recipe, chicken recipe, Chicken Recipes, chicken wings recipe garlic cloves

Chicken Recipe – Barbeque chicken wing dings

We need

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.

This is an easy recipe to make, but extremely tasty.

Tags for this recipe :chicken recipe, Chicken Recipes, chicken wing extra sauce

Chicken Recipe – African Chicken Wings

We need

For the Wings

4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary — crumbled
1/2 teaspoon Cayenne — or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings — about 20-24

All Tips removed

For the Sauce

1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut –Well stirred
2 Garlic cloves — chopped
1/4 cup Water
1/4 cup Red bell pepper — chopped
1/8 teaspoon Dried hot red pepper flakes Or to taste
1 teaspoon Soy sauce
Coriander sprigs

Preparing the wings

Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade.

Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

Preparing the Sauce

In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

How to present the African Chicken Wings

Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander. That’s it!

Tags for this recipe :african chicken wings, bell pepper, butter cream, canned cream, chicken recipe, Chicken Recipes, coriander sprigs, cream of coconut, garlic cloves, marinade, paprika, red pepper flakes, spice powder teaspoon cayenne