You know, that's a really good question, Sharon. Let me poke around on
line today and look at some recipes using chicken drumsticks and I'll get
back to you. My guess would be to allow at least 3 tablespoons of sauce
for each drumstick piece, but that's just a guess. I'll look into it and
get back to you. Jon
----- Original Message -----
From: "Sharon" <mt281820@xxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Sunday, February 09, 2014 11:30 AM
Subject: [blindcooks] Re: 50 WING RECIPES-Cup of Recipes
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 Mustard-Pretzel: 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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