MARINATED CHICKEN WINGS
I've made these nicely flavored chicken wings many times for get-togethers. They're so moist and tender-I always get lots of compliments and many requests for the recipe. -Janie Botting, Sultan, Washington
Provided by Taste of Home
Categories Appetizers
Time 3h5m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight., Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Nutrition Facts : Calories 103 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 265mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
MARINATED BAKED CHICKEN WINGS
Found this recipe in a magazine not sure which one. Its a bit different from most recipes. Easy and tasty though!
Provided by Marsha D.
Categories Chicken
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place thawed chicken wings in a plastic baggie and set aside.
- In a bowl combine soy sauce,ginger, red pepper,five spice and minced garlic.
- Pour over the wings in the baggie and seal tight.
- Toss to coat,well.
- Chill several hours or over night, tossing the baggie occasionally.
- Preheat oven to 400'.
- Remove wings from baggie and reserve marinate.
- Foil line a baking sheet,lightly grease foil.
- Place wings on foil and bake 15 minutes.
- Remove wings from oven and brush with reserved marinate and place back in oven and bake another 15 minutes.
- Remove and serve with your choice of dip.
Nutrition Facts : Calories 688.3, Fat 48.4, SaturatedFat 13.6, Cholesterol 233.1, Sodium 1561.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 58.1
MARINATED CHICKEN WINGS
Make and share this Marinated Chicken Wings recipe from Food.com.
Provided by Susie T
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tips off the chicken wings and discard.
- Separate the drumette from the wingette and put aside.
- If you prefer you can just leave wings as they are.
- In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
- Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
- Wings don't need to be marinated for very long.
- Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
- About 40 minutes.
Nutrition Facts : Calories 734.1, Fat 42.9, SaturatedFat 11.6, Cholesterol 192.5, Sodium 1135.3, Carbohydrate 40.1, Fiber 0.7, Sugar 35.8, Protein 47.5
SIMPLE MARINATED CHICKEN WINGS
These are my husband's favorite kind of wings. Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.
Provided by ginag
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
- Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 7.9 g, Cholesterol 77.3 mg, Fat 17.9 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 5 g, Sodium 868.4 mg, Sugar 6.2 g
PARTY CHICKEN WINGS
These moist wings-marinated overnight in a soy sauce, mustard and brown sugar mixture-are excellent party appetizers. At our house, they're a must for holiday gatherings. -Marian Slattery, Whitewater, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2 dozen pieces.
Number Of Ingredients 6
Steps:
- Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 348mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
GRILL MASTER CHICKEN WINGS
These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.
Provided by PartyFil-Grillmaster
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 2.3 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 1154.1 mg, Sugar 1.3 g
ROASTED CHICKEN WINGS MARINATED IN CALABRIAN CHILE SAUCE
Provided by Food Network
Time 17h10m
Yield 6 servings
Number Of Ingredients 34
Steps:
- Add the wings to a 4-quart plastic food storage container. Cover the wings with the Chicken Brine. Place a plate on top of the wings to keep them submerged, and allow the wings to brine for 4 hours in the refrigerator.
- Strain the brine from the wings and discard the brine. Place the wings back in the empty food storage container and cover with 32 ounces of the Calabrian Chile Diavola Sauce. Mix the wings to coat in the wing sauce and marinate for at least 8 hours and up to 24 hours in the refrigerator.
- Preheat oven to 425 degrees F with one oven rack set in the middle level for roasting the wings and another rack set to the upper level of the oven for broiling. Cover a large sheet pan with foil and brush with the olive oil to prevent the wings from sticking. Arrange the marinated chicken wings evenly on the sheet pan; be sure not to stack them. Roast the chicken wings for 15 minutes, then flip the wings over and place them back in the oven. Continue roasting the wings until the internal temperature has reached 160 degrees F when probed with a meat thermometer (avoiding bone), an additional 10 to 15 minutes.
- Remove the sheet pan from the oven and rest it on top of the range. Set the oven to broil on the highest setting. Meanwhile, add all the roasted wings to a large mixing bowl. Add the Calabrian chiles, garlic and 2 tablespoons chopped fresh rosemary to the wings. Toss a couple of times to coat the wings, then place them back on the sheet pan evenly. Broil the wings to create a little char on them, turning after 5 to 7 minutes to hit the other side.
- Arrange them on a large platter and scrape any remaining rosemary, garlic and chiles left on the pan over the wings. Arrange the celery sticks on the platter around the wings and have 6 saucers of the Doughgonzola dipping sauce and 6 saucers of the remaining Dough's Calabrian Chile Diavola Sauce ready for your guests. Sprinkle the remaining rosemary over the platter and the dipping sauces for a nice color burst of flavor.
- Make it look nice, you worked so hard! Good job.
- Combine the hot water, salt, garlic, honey, peppercorns, parsley, rosemary, thyme, bay leaves and lemon zest and juice in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and chill until cold.
- Add the olive oil to a medium saucepan set over medium-high heat. When the oil begins to appear wavy in the pan, add 15 ounces Calabrian chiles, the minced garlic and chopped onions. Saute until the onions become translucent, 5 to 7 minutes. Add 4 cups water and bring to a boil on high heat; reduce to a simmer and cook until the liquid has reduced by a quarter and the flavors have developed, about 20 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.
- Puree the mixture in a blender or food processor until smooth, scraping down the sides to capture any ingredients that stick. Continue blending the sauce and slowly add the vinegar until the mixture comes together as a sauce. Taste the sauce and adjust the seasoning with salt and pepper. Add the reserved 5 ounces chopped Calabrian chiles for garnish. Place in a storage container and store in refrigerator.
- Process the buttermilk, sour cream, mayonnaise, Gorgonzola dolce and garlic in a food processor until smooth. Transfer to a large bowl and add the crumbled Gorgonzola. Blend with a spatula until combined. Season with salt and pepper. Store the dipping sauce in the refrigerator.
CUMIN-MARINATED CHICKEN WINGS
Steps:
- Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag mix together the buttermilk, the garlic, 3 tablespoons of the cumin, and the salt. Add the wings, tossing them to coat them well, and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and bake them, skin side up, on the oiled rack of a broiler pan in a preheated 475°F. oven for 15 minutes. In a small bowl stir together the remaining 1 tablespoon cumin, the lemon juice, and salt to taste and brush the wings with the mixture. Bake the wings for 10 minutes more, or until they are golden.
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