Wings Two Ways Recipes
WINGS, TWO WAYS
There's no doubt about it-spicy Buffalo chicken wings taste fantastic and so does our sweet and tangy option. At your next party, offer two kinds of wings for all kinds of people. I found this in Family Circle Hometown Favorites Cookbook Volumne 2. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 1h29m
Yield 70 wings, 70 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425. Place wings in a large deep roasting pan-no need to thaw. Bake at 425 about 1 hour or until cooked throughb and meat begins to pull away from the ends, stirring frequently. Remove pan to a wire rack. Using tongs, evenly divide wings between two 15x10x1-inch jelly-roll pans, shaking excess fat back into the roasting pan.
- Heat oven to broil. Stir together ingredients for Buffalo Sauce. Brush enough Buffalo Sauce on wings in one of the pans to coat. Broil about 7 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Buffalo Sauce. Broil 7 minutes longer. Let cool briefly in pan on a wire rack.
- Stir together ingredients for Maple BBQ Sauce. Brush enough Maple BBQ Sauce on wings in second pan to coat. Broil about 8 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Maple BBQ Sauce. Broil 8 minutes longer. Let cool briefly in pan on a wire rack. To serve, place wings on a platter. If desired, serve with scallions, celery and blue cheese dressing.
CHICKEN WINGS-TWO WAYS
To me, chicken wings are a delicacy. That's not because they're rare-believe me when I tell you that I eat them often-but because they're probably my favorite part of the yard bird. Wings are unique because you get two experiences in one: a drumette and what I call the "flat." That's two handles on one piece of meat for you to hold on to and enjoy. Wings also take very little time to prepare and cook. All you have to know is that before you cook them you have to cut off the tip, which is attached to the outer flat part of the joint. Using kitchen shears is an easy way to just lop it off-or use a sharp knife-and if you don't feel like throwing them away, put the tips in your freezer for the next time someone's making stock or soup.
Number Of Ingredients 10
Steps:
- In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter. Set aside.
- Using a very sharp knife, cut each wing in half to separate the flat from the drumette. Wash the pieces well and pat them dry.
- Heat a heavy, deep skillet, preferably cast-iron, over high heat. Pour enough oil into the hot skillet to come halfway up the sides. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350˚F).
- Using tongs, carefully place the chicken wings in the hot oil. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
- Transfer the wings to paper towels to drain. Then quickly place them in the bowl of sauce and toss until they are coated evenly. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
- Heat a smoker to 250˚F.
- Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
- Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.
- Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove. Eat the hell out of 'em.
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