Finger Lickin Chicken Wing Recipe 445

FINGER-LICKIN' CHICKEN WING RECIPE - (4.4/5)

Finger-Lickin' Chicken Wing Recipe - (4.4/5) image

Provided by raffterman

Number Of Ingredients 12

Ingredients

1 cup canned unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapenos, stemmed
1 1" piece ginger, peeled, chopped
2 tablespoons fresh lime juice
2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
1 tablespoons fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt1 teaspoon turmeric
3 pounds whole chicken wings Vegetable oil (for grill)
Lime wedges

Steps:

Combine coconut milk, shallots, garlic, lemongrass, jalapenos, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Puree mixture until a smooth marinade forms. Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight. Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes. Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.) Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer. Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

FINGER LICKING CHICKEN WINGS

Finger Licking Chicken Wings image

Make and share this Finger Licking Chicken Wings recipe from Food.com.

Provided by looneytunesfan

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 small onion, very finely chopped
2 garlic cloves, crushed
2 tablespoons clear honey
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English mustard
2 teaspoons Tabasco sauce
8 chicken wings, tips removed
2 tablespoons flour, seasoned with
salt and pepper

Steps:

Preheat the oven to 400*.
Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard, and Tobasco, and simmer very gently for a minute or so.
Dust the chicken in the seasoned flour; then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.
Transfer to a serving plate and keep those napkins handy, or just like those fingers.

Nutrition Facts : Calories 337, Fat 19.7, SaturatedFat 4.9, Cholesterol 75.5, Sodium 418.2, Carbohydrate 21.5, Fiber 0.7, Sugar 14.6, Protein 19.4

FINGER LICKIN' GOOD BREADED CHICKEN

Finger Lickin' Good Breaded Chicken image

This is an inspired compilation of several recipes from Zaar and will make your house smell amazing; everyone will ask what's cooking and it will taste even better.

Provided by scancan

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 chicken cutlets, pounded thin and cut into strips
1 onion
3 garlic cloves
1 lemon
2 tablespoons honey mustard
2 cups breadcrumbs (may need more)
3 eggs
2/3 ounce dried italian seasoning mix (such as Good Seasons packet)
1/2 teaspoon garlic powder
salt

Steps:

Process onion and garlic in food processor until finely grated. Strain juices and put liquid in a bowl (discard the rest).
Add juice of one lemon.
Add honey mustard.
Mix together and put chicken strips in bowl coating well.
Marinate several hours or overnight.
Heat up oil in frying pan and when nice and hot put chicken that has been breaded with eggs, breadcrumbs, and seasonings in to fry. Immediately lower flame to medium-low and when nicely browned turn over and fry other side.
Enjoy!

Nutrition Facts : Calories 201.5, Fat 4.8, SaturatedFat 1.3, Cholesterol 93, Sodium 345.4, Carbohydrate 30.9, Fiber 2.3, Sugar 4.3, Protein 8.4

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