Grama Steves Chicken Wings Recipes

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GRAMA STEVE'S CHICKEN WINGS



Grama Steve's Chicken Wings image

My grandma would make these wings for parties and just for sharing down at the local VFW. They were always a big hit. Now my sister(recipezaar chef Brandi Ranta) and me are carrying on this great recipe. I just know you and your guests will go crazy for them. ENJOY!!

Provided by Tracy Horne

Categories     Chicken

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 6

2 lbs chicken wings or 2 lbs chicken drummettes (no tips on wings, I use the bags in the freezer dept that way I don't have to clean the chicken, cal)
1/2 cup soy sauce
1/2 cup dry vermouth
1/4 cup sugar
1/4 teaspoon cayenne pepper (optional)
1 1/4 teaspoons dry ground ginger

Steps:

  • Mix all ingredients together in a large bowl, cover, and refrigerate overnight.
  • Turn in the morning.
  • Cook uncovered@ 375 for 1 1/2 hrs.
  • Turn once half way through.
  • Serve warm and ENJOY!

CAESAR CHICKEN WINGS



Caesar Chicken Wings image

Easy to make, these wings melt in your mouth. The caesar dressing keeps the wings very tender and tasty. A family favorite, I have also served them at parties, although if you do I'd double the recipe - they disappear pretty quickly.

Provided by Minxkat1

Categories     Chicken

Time 1h

Yield 3 lbs

Number Of Ingredients 4

3 lbs chicken wings, cut at joint,wing tips removed
1 (475 ml) bottle creamy caesar salad dressing, regular or 1 (475 ml) bottle light caesar salad dressing
1/4 cup freshly grated parmesan cheese
2 tablespoons pepper

Steps:

  • Mix salad dressing, cheese and pepper in large bowl.
  • Add chicken wings, turn to coat.
  • Pour chicken into rectangular baking pan.
  • Bake at 350 F for approximately 45 minutes, or until chicken is golden brown on top.

EASY MAHOGANY CHICKEN WINGS



Easy Mahogany Chicken Wings image

These wings are a Big Hit, Everyone gobbles them up. They are so easy to make and are perfect for BBQ's and Potlucks. They are called mahogany chicken wings, because after cooking, they turn a deep mahogany color from the caramelized marinade coating. Don't shy away from the spices, they add flavor and not too much heat. Enjoy!

Provided by Stars-n-Atoms

Categories     Chicken

Time 1h50m

Yield 30 wings, 10-12 serving(s)

Number Of Ingredients 13

30 chicken wings
1 1/2 cups soy sauce
1/2 cup water
1/2 cup Chinese white rice vinegar
1/4 cup hoisin sauce
1 tablespoon sesame oil
1/2 cup pineapple juice (1 small can)
1/4 cup jalapeno jelly
1 cup brown sugar
2 tablespoons red chili-garlic sauce
2 tablespoons crushed red pepper flakes
2 tablespoons crushed garlic
1 tablespoon powdered ginger

Steps:

  • Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions.
  • Mix all ingredients, except the chicken, together to prepare marinade.
  • Add chicken to marinade and stir until evenly coated.
  • Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading.
  • Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart.
  • Cook in 375°F oven for 1 hour.
  • flip wings and cook an additional 30 minutes.
  • Let cool a bit before eating.
  • *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.

Nutrition Facts : Calories 496.1, Fat 25.2, SaturatedFat 6.8, Cholesterol 113.4, Sodium 2636.3, Carbohydrate 35.4, Fiber 0.9, Sugar 29.4, Protein 32

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