Chicken Wings

Chicken Wings

Chicken Wings (Baked)

Description

Ingredients
Directions
  1. Optional: marinate chicken in sauce of choice overnight or at least 1 hour. Alternatively, just salt and pepper the chicken before baking and add the sauce after it comes out of the oven
  2. Preheat oven to 400 degrees F
  3. Bake chicken in preheated oven for 20 minutes. Turn and bake for another 10 minutes, or until chicken is cooked through (juices run clear).

Chicken Wings (Fried)

Description

Ingredients
  • 4-6 lbs chicken wings (about 24 whole wings, 1st and 2nd joints)
  • 4 eggs
  • ¼ cup heavy cream
  • 2 tbs cayenne pepper
  • 2 tbs salt
  • 1 tbs ground black pepper
  • 2 cups flour
  • 1 cup cornstarch
  • Enough vegetable shortening for frying
Directions
  1. In a large pot or pan heat the shortening
  2. Whisk together the eggs, cream, cayenne, 1 tbs salt, and black pepper.
  3. In another bowl mix the flour, corn starch, and 1 tbs salt
  4. Dip the chicken in the egg mixture and then the flour mixture to coat
  5. Fry the chicken in batches until cooked through, about 13 minutes (turning once halfway through if the shortening doesn’t completely cover the wings)
  6. Remove chicken to a bowl and toss with sauce of choice
  7. Can be reheated, but best if served immediately

Chicken Wings (Sauces)

Description

Ingredients
  • Spicy Cajun Marinade:
  • 1-2 lbs chicken wings
  • 4 tbs Cajun seasoning
  • 1 (5 oz) bottle hot sauce
  • Honey BBQ Marinade or Topping Sauce:
  • 1/3rd BBQ sauce
  • 1/3rd soy sauce
  • 1/3rd honey
  • Heat in a pot until thickened
  • Buffalo Sauce:
  • 1 cup Frank’s Red Hot sauce
  • 1 cup (2 sticks) butter
  • 1 lemon, juiced
  • Heat in a pot until butter melts
  • Korean Sauce:
  • ¼ cup mirin or sherry
  • ¼ cup white vinegar
  • 2 tbs sesame oil
  • ¼ cup honey
  • ¼ cup soy sauce
  • ¼ cup chili garlic sauce
  • 2 tsp ground ginger
  • Heat in a pot until thickened slightly
  • Raspberry Chipotle Sauce
  • 1 stick butter
  • 3 tbs raspberry jam
  • 3 tbs adobo sauce from can of chipotle peppers
  • 3 chipotle peppers from can (blended in food processor or blender till smooth)
  • 1 tsp salt
  • Heat in a pot until thickened slightly
Directions
  1. For the marinades, let chicken sit in marinade 1 hour up to overnight before baking or grilling
  2. For the sauces, add the sauce before or after baking the chicken or toss with wings after frying.