Chicken Wings In Tomato Soup Recipes

LEMONY ROASTED CHICKEN WINGS

Lemony Roasted Chicken Wings image

These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.

Provided by David Tanis

Categories dinner, lunch, snack, finger foods, poultry, appetizer, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)
3 pounds chicken wings, preferably drumettes
Salt and pepper
Red pepper flakes, to taste
3 tablespoons extra-virgin olive oil
6 small lemons, cut into 1/4-inch thick half-moon slices
6 large rosemary sprigs, leaves stripped
8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots
1 cup dry white or rosé wine
Pinch of dried oregano (optional)

Steps:

Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.

SPICY CHICKEN TOMATO SOUP

Spicy Chicken Tomato Soup image

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don't feel like cooking. -Margaret Bailey, Coffeeville, Mississippi

Provided by Taste of Home

Categories Dinner Lunch

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10-3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chiles
1 large onion, finely chopped
2 garlic cloves, minced
1 bay leaf
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 800mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

BUFFALO CHICKEN WINGS III

Buffalo Chicken Wings III image

Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your liking.

Provided by WALTDOUD

Categories Appetizers and Snacks Spicy

Time 1h5m

Yield 4

Number Of Ingredients 6

Ingredients

20 chicken wings, split and tips discarded
½ cup butter, melted
½ cup red pepper sauce
¾ cup tomato sauce
1 ½ tablespoons chili powder
1 teaspoon cayenne pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

Nutrition Facts : Calories 406 calories, Carbohydrate 4.9 g, Cholesterol 112.5 mg, Fat 35.7 g, Fiber 1.9 g, Protein 17.9 g, SaturatedFat 18 g, Sodium 1223.7 mg, Sugar 2.5 g

SLOW-COOKER MOLE CHICKEN WINGS

Slow-Cooker Mole Chicken Wings image

Fire-roasted tomatoes, chipotle chiles in adobo, chocolate and spices melt together in your slow cooker to create a deep, decadent mole sauce. Guests will swoon when they get a whiff!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 3h15m

Yield 12

Number Of Ingredients 15

Ingredients

3 lb chicken wingettes and drummettes
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon pepper
2 canned chipotle chiles in adobo sauce, finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1/2 small onion, chopped (about 1/2 cup)
3 tablespoons honey
1 oz chopped bittersweet chocolate (about 2 tablespoons)
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon kosher (coarse) salt
2 cloves garlic, finely chopped
3 tablespoons roasted salted pepitas (pumpkin seeds)
1 lime, cut into wedges

Steps:

Set oven control to broil. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.

Nutrition Facts : Calories 180, Carbohydrate 9 g, Cholesterol 35 mg, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g