Jks Original Western Wings Recipes

CLASSIC HOT WINGS

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Wings:.
• Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
• Preheat the oil in a deep fryer or a large deep pan to 365°F.
• Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
• Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
• Combine the wings and the hot sauce in a large container. Let stand, covered.
• Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
• Blue Cheese Dressing:.
• Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
• Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
• Store in an airtight container in the refrigerator.
• Makes 3 1/2 cups.

JK'S ORIGINAL WESTERN WINGS

Steps:

• Thoroughly clean and rinse chicken. Pat dry, cut wings at joint into two pieces and place in a large resealable plastic bag. Combine remaining ingredients in a medium bowl. Pour over chicken and refrigerate at least 3 hours or overnight. Preheat grill to medium heat. Remove wings from bag and discard marinade. Grill for 25 minutes, turning once, until skin is crisp and juices run clear.

JK'S ORIGINAL WESTERN WINGS

Steps:

• Throughly clean and rinse chicken.Pat dry.Cut wings at joint into 2 pieces and place in bag.Combine remaining ingredients into a medium bowl.Pour over chicken and refrigerate at least 3 hours or overnight. Preheat grill to medium heat.Remove wings from bag and discard marinade.Grill for 25 minutes,turning once,until juices run clear.

JANETTE'S CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F.
• To make the wings: In a small mixing bowl, whisk the beer, hot sauce, salt, pepper, and cinnamon. Put the drumsticks in a large, heavy plastic bag, pour in the beer mixture, seal the bag, and refrigerate at least 2 hours and up to 24 hours.
• Meanwhile, to make the basting sauce: Whisk all ingredients together except cayenne pepper in a small mixing bowl. Refrigerate until ready to use.
• To make the blue cheese dip, mix all ingredients until incorporated. Puree in a food processor. Refrigerate until ready to use.
• Coat a baking sheet with nonstick spray. Remove the drumsticks from the marinade, pat dry and place on the baking sheet in a single layer. Reserve 1/4 cup of the basting sauce. Brush some of the remaining sauce over each drumstick. Bake for 10 minutes.
• Remove pan from the oven and use tongs to turn the drumsticks over. Brush with more sauce, and sprinkle with cayenne pepper, return to the oven and bake until drumsticks are brown, crisp and cooked through, about 15 minutes more.
• Preheat the broiler. Brush drumsticks with the reserved sauce and broil until browned, about 3 minutes. Serve immediately with blue cheese dip.

KEY WEST CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and lightly spray with an aerosol cooking spray.
• In a 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan; pour sauce over chicken.
• Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to bone (180 degrees).
• TO SERVE FOR A BUFFET: Place chicken wings in a buffet line or buffet server which has been sprayed with aerosol cooking spray. Cover; keep warm on low heat.
• TO MAKE AHEAD: Prepare and bake the drummettes up to 24 hours before serving. Cover with foil and refrigerate, then reheat them in the oven.

PETE'S KICKED-UP JAPANESE WINGS

Steps:

• Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
• Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
• Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
• Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.