[blindcooks] Re: 50 WING RECIPES-Cup of Recipes
- From: "Sharon" <mt281820@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 9 Feb 2014 14:30:14 -0500
If you wanted to do drumsticks with some of these ideas, how much more of
each ingredient might you use? I'm bad with proportions.
Sharon
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Sugar
Sent: Sunday, February 09, 2014 12:51 PM
To: 2006 Christmas Recipe
Subject: [blindcooks] 50 WING RECIPES-Cup of Recipes
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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