Boiled chicken wings and 3 more delicious chicken wing recipes

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1. Betty White’s Chicken Wings Pacifica

Ingredients:

- 3 pounds chicken wings
- 1/2 cup butter or margarine
- 1 cup soy sauce
- 1 cup brown sugar
- 3/4 cup water
- 1/2 teaspoon dry mustard

Directions:

- Arrange wings in shallow baking pan.
- Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt.
- Cool; pour over wings and marinate at least 2 hours, turning once or twice.
- Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally.
- Drain on paper towels.

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2. Blue Cheese Dip

Ingredients:

- 2 ounces Blue cheese – crumbled
- 1/2 cup Sour cream
- 1/2 cup Mayonnaise

Directions:

- Place everything in food processor and process till smooth.
- Chill.
- Serve with celery sticks and Buffalo Chicken Wings

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3. Blue Cornmeal Chick Wings

Ingredients:

- 1/4 cup Lime juice
- 1/4 cup Oil
- 1/2 teaspoon Crushed red pepper
- 10 Chicken wings – about 2 lb
- 2 tablespoons Margarine or butter
- 1/2 cup Blue or yellow cornmeal
- 2 tablespoons Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground cumin
- 1/8 teaspoon Pepper

Directions:

- Mix lime juice, oil and red pepper in large glass or plastic bowl.
- Cut each chicken wing at joints to make 3 pieces. Discard tip.
- Cut off and discard excess skin.
- Place wings in oil mixture and stir to coat.
- Cover and refrig 3 hours, stirring occasionally.
- Drain. Heat oven to 425F.
- Heat margarine Shake remaining ingredients in plastic bag or mix in bowl.
- Shake wings in cornmeal mixture to coat and place in pan.
- Bake, uncovered, 20 minutes.
- Turn.  Bake until golden brown, 20 to 25 minutes longer.

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4. Broiled Chicken Wings

Ingredients:

- 1 pound chicken wings
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1/8 teaspoon onion powder
- salt – to taste
- pepper – to taste
- 1 tablespoon honey
- 1 tablespoon catsup

Directions:

- Remove tips from wings; cut wings into 2 pieces, and place in a shallow
dish.
- Combine lemon juice, soy sauce, and onion powder; pour over chicken.
- Cover and marinate wings in refrigerator several hours or overnight.
- Drain chicken wings, reserving 1 tablespoon marinade; place wings on a
foil-lined broiler pan.
- Sprinkle with salt and pepper.
- Combine reserved marinade, honey, and catsup, stirring well; brush half of mixture on
chicken wings.
- Broil 6 to 7 inches from broiler for 7 minutes.
- Turn and brush with remaining sauce;  broil 7 additional minutes.

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Slow cooker chicken wings

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1. Beau’s Sweet-Sour Chicken Wings

Ingredients:

- 20 Chicken wings
- 7 1/2 ounces Tomato sauce (half can)
- 2 tablespoons Orange marmalade
- 1 tablespoon Honey
- 2 teaspoons Ginger – minced
- 2 teaspoons Fermented chili sauce – (Summit brand)
- 2 teaspoons Pepper vinegar
- 4 Garlic cloves – peeled
- 1 teaspoon Salt (scant)
- 2 teaspoons MSG
- 1/2 cup Water (more as needed)
- ds Tabasco, to taste -(or other hot pepper sauce)

Directions:

- Cut off spurs from chicken wing-tips and rinse chicken wings.
- Place in pressure cooker with water; bring to pressure and cook at high heat for up
to five minutes.
- Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.
- Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.
- Place 3/4 of sauce in pan.
- Roll wings in sauce; remove wings to broiler pan (with slotted top).
- Bake at 325 degrees F. for 20 minutes.
- Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes.  Add Tabasco or other hot pepper sauces to taste and serve.

Beau’s notes:

- Use vinegar “which has been used to keep a supply of bird’s-eye peppers.”
- After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach.

Note: One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc.  And one should not expect much better from out-of-country chickens.

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2. Beujolais – Glazed Chicken Wings

Ingredients:

- 3 pounds Chicken wings – tips removed at joints into 2 pcs
- 1/3 cup Soy sauce
- 1/3 cup Orange juice
- 2/3 cup Dry red wine
- 2 tablespoons Dry red wine – (additional)
- 3 Cloves garlic – mashed
- 2 tablespoons Ginger root – chopped
- 6 tablespoons Red currant jelly
- 2 tablespoons Orange zest – grated
- 1 tablespoon Orange zest – thin julienne

Directions:

For garnish

- Place split wings in a large shallow nonaluminum pan.
- Mix soy, orange juice, red wine, garlic and ginerrroot together and pour over the wings.
- Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
- 375. Line a baking pan with foil.
- Coat a cooking cooking spray and place rack in baking pan.
- Drain chicken and arrange on once.
- Remove from oven, but do not turn off the oven.
- Combine jelly, 2 T Stir until jelly is melted.
- Brush wings generously with the glaze and return to oven for 10 minutes.
- Turn and brush again with glaze.
- Bake another 10 minutes, or until a rich dark brown and shiny.
- Remove and cool minutes.
- Can be baked up to a day ahead and reheated.
- Arrange in overlap

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Quick easy dinner recipes

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1. Beef And Scallop Saute

Ingredients:

- 2 tb Peanut oil
- 1 ts Minced garlic
- 1 lb Beef cut for stir fry
- 1 pn Red pepper flakes
- 3/4 lb Sea scallops
- 1 pn Red pepper flakes
- 1 1/4 c Sliced green onion
- 1 tb Water
- 1 pn Fresh ginger
- 1 pn White pepper
- 1 ts Salt

Directions:

- Heat oil in wok or large skillet until almost smoking.
- Add garlic and beef, then scallops, and stir-fry about 30 seconds.
- Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.

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2. Berry Easy Barbecue Sauce

Ingredients:

- 18 oz Barbecue sauce
- 16 oz Cranberry sauce, jellied
- 1/4 c Water
- 2 tb Brown sugar, packed
- 2 tb Chili powder
- 1/4 ts Garlic powder
- 1/4 ts Cloves, ground

Directions;

- Combine all the ingredients in a 2 quart saucepan.
- Bring to boiling; reduce heat and simmer for 10 minutes.
- Brush on meat or chicken at end of grilling time.

Makes 3 1/2 cups of sauce – enough for 18 – 21 pounds of ribs.

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3. Cheap And Easy Bean And Hominy Stew

Ingredients:

- 1 cn Hominy, canned
- 1 cn Pinto beans
- 1 cn Garbanzo beans
- 1 cn Kidney beans
- 6 oz Tomato sauce
- 1 pk Chili/taco/mexican seasoning

Mix and heat.

4. Easy Apple Relish

Ingredients:

- 2 c Fresh cranberries
- 2 x Apples
- Orange, peeled and seeded
- 2 c Sugar

Directions;

- Finely chop (or grind) cranberries, apples and orange.
- Mix with sugar and refrigerate for a day or two before serving.

Great with chicken or turkey.

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Competition winner recipes

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1. 1986 Winner: Almond Thumbprint Cookies

Ingredients:

Cookies

- 2 c all-purpose flour,Sifted
- 1/2 c Sugar
- 1/4 t Salt
- 1 c Butter
- 3/4 c unblanched almonds,Grated
- 2 t  Vanilla

Frosting

- 6 T Butter
- 1/3 c Half-and-half
- 2/3 c brown sugar,Packed
- 2 c Confectioners’sugar
- 1/2 t Vanilla
- pistachio nuts, Chopped For garnish

Directions:

- Heat oven to 350 degrees. For cookies, sift flour, sugar and salt
into bowl. Cut in 1 cup butter with pastry blender until mixture
resembles coarse crumbs. Blend in almonds and vanilla. Work mixture
with fingers until a ball of dough is formed. Then shape into 1-inch
balls.

- Place balls on greased cookie sheets; make a depression in center of
each cookie. Bake about 8 minutes; remove from oven. Dent again and
bake about 8 minutes longer; cool.

- For frosting, blend 6 tablespoons butter, half-and-half and brown
sugar in saucepan. Boil 2 minutes, stirring constantly; remove from
heat. Cool about 15 minutes, then stir in confectioners’ sugar and
vanilla. Beat until smooth and thick.

- Fill depressions in cookies with butterscotch frosting and sprinkle
frosting with nuts.

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2. 1986 Winner: Butter Crisps

Ingredients:

- 3/4 c Unsalted butter, at room Temperature
- 1 c Granulated sugar
- 3 Egg yolks
- 1 1/2 t lemon rind, Grated
- 1 1/2 t Lemon juice
- 1 1/2 t Cherry liqueur, (Kirsch)
- 1/8 t Salt
- 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

Directions:

- Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry
liqueur and salt in large mixer bowl. Stir in the flour. Shape into
ball; cover and refrigerate for 1 hour.

- Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly
floured cloth-covered board. Cut into desired shapes. Place on greased
baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies
should not brown). Cool on wire racks.

- Store in airtight container 2 days to develop flavor. Cookies can be
stored in airtight container at room temperature up to 6 weeks or in
freezer up to 2 months.

Recipe from Debbie Vanni of Libertyville, Illinois. From the Chicago
Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

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3. 1986 Winner: Chocolate Covered Cherry Cookies

Ingredients:

- 1 1/2 C Flour
- 1/2 C Unsweetened cocoa powder
- 1/4 T Salt
- 1/4 T Baking powder
- 1/4 T Baking soda
- 1/2 C Butter (or margarine,) Softened
- 1 C Sugar
- 1 Egg
- 1 1/2 t Vanilla
- 48 Maraschino cherries Frosting
- 6 oz Semisweet chocolate chips
- 1/2 C Sweetened condensed milk
- Cherry juice (4 to 5 tsp)

Directions:

- In bowl, stir together flour, cocoa, salt, baking powder and baking
soda. In another bowl, beat butter and sugar until fluffy. Add egg and
vanilla to butter-sugar mixture and beat well. Gradually add dry
ingredients to butter-sugar mixture and beat until well blended.

- Shape dough into 1-inch balls. Place on ungreased cookie sheet and
push down center of each ball with thumb. Drain cherries and reserve
juice. Place 1 cherry in center of each indentation. Heat oven to 350
degrees.

- For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice.  If too thick, add more juice.

- Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
cool.  The cookies freeze nicely.

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