[blindcooks] 50 WING RECIPES-Cup of Recipes
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
- Date: Sun, 9 Feb 2014 09:51:14 -0800
50 WING RECIPES
from Food Network
Put a fun new twist on a game-day favorite.
Working in batches, deep-fry 3 pounds chicken wings (split at the
joints, tips removed) in 375 degrees F vegetable oil until golden,
about 15 minutes. Drain on paper towels.
1. Classic Buffalo: Dredge the wings in flour and deep-fry. Toss
with 6 tablespoons melted butter and 1/2 cup Buffalo wing hot
sauce. Serve with celery sticks and blue cheese dressing.
2. Buffalo Supreme: Make Classic Buffalo Wings (No. 1), adding
1/2 teaspoon celery salt to the wing sauce mixture. Toss with 2
tablespoons celery leaves and 1 cup crumbled blue cheese.
3. Five-Alarm: Make Classic Buffalo Wings (No. 1), adding 1
teaspoon cayenne with the butter and replacing half of the wing
sauce with habanero hot sauce.
4. Jalapeno-Cheddar: Make Classic Buffalo Wings (No. 1), adding
1/2 cup chopped pickled jalapenos and 1 cup grated cheddar to the
wing sauce mixture.
5. Spicy Moroccan: Make Classic Buffalo Wings (No. 1), replac-
ing the wing sauce with 1/4 cup each harissa (hot chile paste) and
cider vinegar. Serve with 1 cup Greek yogurt mixed with 2
tablespoons each olive oil and chopped mint.
6. Vietnamese: Dredge the wings in flour and deep-fry. Purée 1 1/2
cups cilantro, 1 garlic clove and 2 tablespoons each fish sauce,
lime juice and chopped jalapenos. Toss the wings with the cilantro
sauce and 6 tablespoons melted butter.
7. Beer-Battered: Whisk 1 1/2 cups each flour and lager beer with
1 teaspoon each kosher salt and smoked paprika. Dredge the wings
in flour and dip in the batter. Deep-fry until crisp and golden, about
10 minutes.
8. Buttermilk-Battered : Soak the wings in 1 1/2 cups buttermilk
with 1/2 teaspoon kosher salt, 30 minutes. Mix 1 1/2 cups flour,
1 teaspoon paprika and 1/2 teaspoon kosher salt; drain the wings,
then dredge in the flour mixture. Deep-fry in 350 degrees F oil
until dark golden, about 10 minutes.
9. Cajun Buttermilk: Make Buttermilk-Battered Wings (No. 8),
adding 1/4 cup hot sauce to the buttermilk and 2 tablespoons Cajun
seasoning to the flour.
10. Chili-Ranch: Toss the wings with 2 tablespoons each flour and
chili powder and deep-fry. Serve with ranch dressing.
11. Old Bay: Toss the wings with the juice of 1 lemon and 1 tsp
Old Bay Seasoning. Dredge in 1 cup flour mixed with 2 tbsp Old
Bay and deep-fry. Serve with lemon wedges.
12. Italian Breaded: Mix 3/4 cup each Italian bread crumbs and
grated Parmesan with 1/4 cup chopped parsley. Dredge the wings
in flour, dip in 3 beaten eggs and coat in the breadcrumb mixture.
Deep-fry in 350 degrees F oil until crisp and golden, about 12
minutes.
13. Chicken Parmesan: Make Italian Breaded Wings (No. 12). Top
with marinara sauce, grated mozzarella and Parmesan and broil
until the cheese melts, 1 minute. Serve with warm marinara sauce.
14. Ancho-Peach: Dredge the wings in flour and deep-fry. Toss
with 1/2 cup peach preserves, 1 1/2 tablespoons each lemon juice
and soy sauce, and 1 teaspoon ancho chile powder.
15. Soy-Honey: Dredge the wings in flour and deep-fry. Toss with
6 tablespoons melted butter, 1/4 cup honey and 2 tablespoons soy
sauce.
16. Sesame-Pecan: Finely grind 1/3 cup each sesame seeds and
pecans in a food processor. Toss with 2 cups panko breadcrumbs,
2 tablespoons chopped chives, 1 teaspoon kosher salt, and pepper
to taste. Dredge the wings in flour, dip in 3 beaten eggs and coat in
the panko mixture. Deep-fry in 325 degrees F oil until golden,
about 12 minutes. Serve with honey mustard.
17. Falafel: Dredge the wings in 1 cup dry falafel mix; dip in 3 beaten
eggs and coat in 1 1/2 cups falafel mix tossed with 1/4 cup chopped
parsley. Deep-fry in 350 degrees F oil until golden, about 10 minutes.
18. Curry-Chutney: Dredge the wings in flour and deep-fry. Pulse
1/3 cup each mango chutney and lime juice in a food processor
with 1 chopped red jalapeno, 6 tablespoons melted butter and 2
teaspoons curry powder. Toss with the wings and sprinkle with
chopped cilantro.
19. Chipotle: Dredge the wings in flour and deep-fry. Purée 3
tablespoons chopped chipotle chiles in adobo sauce, 1/4 cup each
cider vinegar and honey, 3 tablespoons melted butter and 1/2
teaspoon ground cumin. Toss with the wings.
20. Kimchi: Dredge the wings in flour and deep-fry. Toss with 1/2
cup chopped kimchi (Korean pickled vegetables), 1/4 cup kimchi
brine and 3 tablespoons each melted butter and chopped scallions.
21. Basic Boneless: Dredge 1 pound chicken tenders or boneless
chicken breast strips in flour, dip in 2 beaten eggs and coat in 2
cups panko breadcrumbs. Deep-fry in 365 degrees F oil until
golden, about 5 minutes.
ROASTED WINGS (Nos. 22 to 43)
Spread 3 pounds chicken wings (split at the joints, tips removed)
on 2 oiled rimmed baking sheets and roast at 425 degrees F until
very crisp, about 45 minutes.
22. Steakhouse: Toss the wings with salt to taste and 2 tablespoons
coarsely ground pepper; roast. Toss with 1/3 cup steak sauce.
23. Rosemary-Lemon: Toss the wings with 1/4 cup lemon-pepper
seasoning and 2 teaspoons chopped rosemary; roast.
24. Horseradish- Crusted: Toss the wings with 1/2 cup dijon
mustard and 1/4 cup horseradish. Mix 1 1/2 cups panko bread
crumbs, 1/2 cup grated Parmesan and 1 teaspoon paprika; add
the wings and toss to coat. Roast until browned, about 35
minutes.
25. Maple-Bacon: Season the wings with salt and pepper and roast.
Meanwhile, cook 8 slices bacon in a skillet until crisp; drain and
crumble. Whisk 1 tablespoon bacon drippings with 1/4 cup maple
syrup and 2 tablespoons each cider vinegar and bourbon. Toss the
wings with the syrup mixture and bacon.
26. Sweet Mango Barbecue: Season the wings with salt and pepper
and roast. Meanwhile, simmer 1 cup mango nectar and 3 tbsp
barbecue sauce until reduced to 1/2 cup, about 20 minutes. Toss
with the wings.
27. Teriyaki-Orange: Roast the wings. Meanwhile, simmer 3/4 cup
orange juice and 1/4 cup teriyaki sauce until reduced by half, about
15 minutes. Toss with the wings.
28. Honey-Mustard: Season the wings with salt and pepper and
roast. Whisk 1 tablespoon melted butter with 1/3 cup Dijon
mustard and 1/4 cup honey; toss with the wings. Sprinkle with
paprika.
29. Honey MustardPretzel: Toss the wings with 1/2 cup honey
mustard and 1/2 teaspoon each kosher salt and pepper. Grind 4
cups pretzels in a food processor; transfer to a bowl. Add the wings
and toss to coat. Roast until crisp, about 40 minutes. Serve with
honey mustard.
30. Ginger-Scallion: Roast the wings. Heat 1/2 cup minced
scallions with 2 tablespoons each butter, grated ginger, soy sauce
and mirin (or sake), and 3/4 teaspoon each kosher salt and sesame
oil. Toss with the wings.
31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced
scallions, 1/3 cup hoisin sauce, 2 tablespoons each butter, honey
and grated ginger, and 3/4 teaspoon sesame oil. Toss with the
wings.
32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce,
1 shredded carrot, 2 tablespoons each olive oil, lime juice and
grated ginger, and 2 teaspoons kosher salt, 2 hours. Drain,
reserving the marinade. Roast at 475 degrees F, 15 minutes, then
brush with the marinade and roast until slightly charred, 25 more
minutes. Serve with lime wedges.
33. Taco-Spiced: Toss the wings with 3 tablespoons taco seasoning
and roast. Serve with salsa.
34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping a
half strip of bacon around each wing before roasting.
35. Mole: Season the wings with salt and pepper and roast. Heat
1/3 cup mole sauce, the juice of 2 oranges, 2 tablespoons honey
and 1/4 cup water. Toss with the wings.
36. Jamaican: Toss the wings with 3 tablespoons jerk seasoning
and roast. Microwave 3 tablespoons each orange marmalade and
water; brush on the wings and roast 5 more minutes.
37. Lemon-Garlic: Toss the wings with salt and 1 1/2 teaspoons
paprika and roast 35 minutes. Sprinkle with 3 tablespoons each
lemon juice and sliced garlic, and 1 teaspoon lemon zest; roast
10 more minutes.
38. Aïoli: Season the wings with salt and pepper and roast. Whisk
1/2 cup mayonnaise, 1 finely grated garlic clove, and 1 tablespoon
each olive oil and lemon juice; serve with the wings.
39. Pesto: Season the wings with salt and pepper and roast. Toss
with 1/2 cup pesto and 1/4 cup grated Parmesan.
40. Pizza: Toss the wings with salt and 2 teaspoons dried oregano;
roast 30 minutes. Divide 1/4 cup sliced pepperoni and 1/2 cup
sliced onion between the 2 baking sheets; roast 15 more minutes.
Toss with shredded mozzarella and serve with warm marinara
sauce.
41. Fra Diavolo: Season the wings with salt and pepper and roast.
Cook 1 tablespoon red pepper flakes in 2 tablespoons olive oil,
1 minute, then add 2 cups marinara sauce and simmer 5 minutes.
Toss with the wings.
42. Garlic-Chorizo: Season the wings with salt and pepper and
roast. Cook 1/4 cup sliced dried chorizo in 1 tablespoon olive oil
until crisp; add 3 sliced garlic cloves and cook until golden. Toss
with the wings.
43. Popcorn: Finely grind 8 cups white cheddar popcorn and 2
teaspoons chipotle chile powder in a food processor. Dredge the
wings in flour, then dip in 3 beaten eggs and coat in the ground
popcorn mixture. Roast, turning once, until crisp, 45 minutes.
Serve with ranch dip.
GRILLED WINGS (Nos. 44 to 50)
Grill 3 pounds chicken wings (split at the joints, tips removed)
over medium heat, turning, until cooked through, 15 to 20 minutes.
44. Hawaiian: Purée 1 1/2 cups pineapple chunks with 1 tbsp each
oyster sauce and honey. Toss the wings with salt and 1 tbsp
vegetable oil and grill, brushing with the sauce in the last 5
minutes.
45. Carolina-Style: Mix 3 tablespoons each melted butter, yellow
mustard, cider vinegar and brown sugar. Toss the wings with salt,
pepper and 1 tablespoon vegetable oil and grill, brushing with the
sauce in the last 5 minutes.
46. Cola-Glazed: Boil 1 can cola, 1 cup ketchup, 1/2 cup cider
vinegar and 2 tablespoons puréed chipotles in adobo sauce until
reduced to 1 cup. Toss the wings with vegetable oil and grill,
brushing with the cola sauce in the last 5 minutes.
47. Blackened: Toss the wings with 1 1/2 teaspoons each Cajun
seasoning, paprika, cayenne, dried oregano and thyme, kosher salt
and pepper. Grill.
48. Tequila-Lime: Marinate the wings in 1/4 cup each tequila and
lime juice, 2 tablespoons each olive oil and agave nectar, and salt
and pepper to taste, 2 hours. Grill.
49. Thai Peanut: Marinate the wings in 1/4 cup each coconut milk
and Thai peanut sauce, 1 hour. Grill on oiled grates. Season with
salt.
50. Tandoori: Marinate the wings in 1/2 cup each tandoori paste
and Greek yogurt, 30 minutes. Grill on oiled grates.
"Gracious words are a honeycomb, sweet to the soul and healing to the bones
Proverbs 16:24
~Sugar
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