Author |
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Twiggyish
Member
08-14-2000
| Tuesday, February 22, 2005 - 2:48 pm
I am looking for chicken wing recipes. I would love to try anything you all suggest. I can't seem to find good Buffalo wing sauce, either. Any recipe is welcome.
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Ginger1218
Member
08-31-2001
| Tuesday, February 22, 2005 - 3:21 pm
I can give you one, that was given to me by an older Puerto Rican woman who made the best best fried chicken wings ever. First Marinate the wings in vinegar Adobo and Sazon (spanish seasoning) overnight at least Keep turning to make sure all are soaked in the marinade. Use plain flour, salt and pepper, and half a package of sazon in the flour mixture. Bread the wings with the flower and fry on a fairly high flame either in a deep fryer or a frying pan with a lot of oil, and salt according to taste. The vinegar gives it the most incredible taste.
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Karen
Member
09-07-2004
| Wednesday, February 23, 2005 - 11:34 am
I make some killer sweet and spicy wings, they're boiled in hot sauce and then broiled with honey-garlic sauce. To die for. I posted the recipe in one of my updates. Karen's Sweet and Spicy Chicken Wings. Works wonders for ribs, too! Yummers.
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Twiggyish
Member
08-14-2000
| Wednesday, February 23, 2005 - 6:25 pm
Thanks guys! I'm writing these down. (making note to look for Adobo) =) Karen, those wings look great. I'll have to cut back on the hot sauce for my hubby. (I might try a few really hot ones for myself, though)
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Schoolmarm
Member
02-18-2001
| Wednesday, February 23, 2005 - 7:10 pm
You can make your own "shake and bake" breading for chicken wings. Put some corn flake crumbs, bread crumbs OR flour in a baggie with some seasoned salt or "wind dust" (a spice from my grocery store...maybe you have it too) or hickory smoke salt. Or a combination. I make it differently every time. The real shake and bake barbeque flavor is really good. Bake at about 350 until done. My favorite on the grill is braised with butter and sprinkled with seasoned salt. If you don't want as much sodium, use more bread crumbs or corn flake crumbs.
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Twiggyish
Member
08-14-2000
| Wednesday, February 23, 2005 - 8:17 pm
I love season salt! I haven't tried it in a breading, though. The hickory salt sounds good, too. (getting hungry here..LOL)
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Schoolmarm
Member
02-18-2001
| Wednesday, February 23, 2005 - 8:35 pm
That should be "WING dust" in the seasonings lists above. And sorry, but I never measure anything...just throw it in the bag and shake!
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Rslover
Member
11-19-2002
| Thursday, February 24, 2005 - 7:25 pm
These are delicious! Orange Ginger Glazed Chicken Wings 2 lbs. chicken wings ½ cup orange juice concentrate, undiluted 3 T. fresh lemon juice ¼ cup Hoisin sauce 1 T. oil (I’ve used sesame oil too) ¼ cup sugar 3 T. fresh ginger, minced 3 cloves garlic, minced 3 scallions, slivered for garnish 1. In a large plastic zip-lock bag, place all ingredients except scallions and wings. 2. Seal and shake to coat evenly. Refrigerate and marinate overnight. 3. Preheat oven to 400 degrees. Line large sheet pan with foil. Spread wings on foil with marinade. 4. Bake for 45 minutes until brown and shiny. 5. Transfer to serving platter and sprinkle with scallions.
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Twiggyish
Member
08-14-2000
| Friday, February 25, 2005 - 8:05 am
I believe I've had them. Looks like a yummy recipe. What is hoisin sauce?
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Rslover
Member
11-19-2002
| Friday, February 25, 2005 - 9:03 am
It's a dark sauce made from sugar and soybeans used in Chinese cooking (easily found). Koon Chun is a good brand.
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Twiggyish
Member
08-14-2000
| Friday, February 25, 2005 - 11:04 am
Ok, I'll look for it. =)
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Costacat
Member
07-15-2000
| Wednesday, June 15, 2005 - 6:53 am
Sometimes, simple is the best. I like lemon pepper wings. Just sprinkle lemon pepper all over the wings (as much or as little as you like) and sautee 'em in a pan with a tad bit of oil till done.
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Dlkuhn4
Member
07-14-2002
| Sunday, August 28, 2005 - 10:03 pm
If you haven't tried Karen's wings try them they are wonderful! I am enjoying them right now! Thank you so much Karen
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Texannie
Member
07-16-2001
| Monday, August 29, 2005 - 2:15 am
I can't access her recipe.
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Kristylovesbb
Member
09-14-2000
| Monday, September 05, 2005 - 9:14 am
I like my wings very dry and the sky very crispy. To get this I deep fry them until done and then spread them on a large cookie sheet and place in 400 degree oven until extra crispy. During the time they are cooking I drain all the grease constantly. They are ready when most all of the grease is removed from them. Then I dip them in a mixture of 1 stick butter and one small bottle of Texas Pete and serve. I can't stand to get chicken fat in my mouth or skin that isn't crisp and this method solves my problems.
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Karen
Member
09-07-2004
| Monday, October 17, 2005 - 2:02 pm
Tex -- just for you... (this is my own recipe, tried and true in my own kitchen... trial and error makes a recipe perfect every time! LOL. You guys are lucky you get the finished product. My poor BF with all the different incarnations as we tried to perfect this!) 12 chicken wings, split at the joint into two pieces, tips removed and discarded 1 cup (approx) hot sauce 1 cup water 1/2 cup ketchup 1/2 cup honey 1/4 cup brown sugar 1/4 cup soy sauce 2-5 cloves garlic, grated into a paste (use your own discretion for the garlic, I use lots 'cause I love it, but less is good, too). Split the wings into it's two sections, removing and discarding the tips. Place in a large saucepan / pot and cover with equal parts hotsauce and water (about a cup should do, just enough to cover. Use more or less hotsauce depending on the spicy you like). Bring wings to a boil in hot sauce mix, and cook about ten, fifteen minutes, until chicken is cooked but not yet falling off the bone. Drain wings from liquid and put chicking into a foil lined deep baking tray (a cake pan works well. Meanwhile, combine ketchup, honey, brown sugar, soy sauce and garlic in a smaller pot. Bring to a boil, stirring constantly, then reduce heat to medium-low and cook another 15-25minutes. Pour sauce over chicken wings and toss to coat. Place on middle rack in oven under the broiler, broil approx. 20 minutes, or until the sauce gets thick and sticky and the skin starts to blacken. Serve with caesar salad and garlic bread,... or whatever you wish. Nice cold Honey Lager beer does the trick, too. (This is the third or fourth time I've posted this recipe... so it's probably not the exact same every time I've posted it. This recipe is SO versatile... cut it in half, double it, add more hot sauce if you like them spicier, more honey if you like them sweeter... cook 'em longer if you like them stickier... I dont usually even use measuring cups, it's more like, "Two squeezes honey, two squeezes ketchup, yeah, that looks like about enough sugar... Just don't forget the foil in the pan or cleanup will be a *****.)
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Texannie
Member
07-16-2001
| Monday, October 17, 2005 - 2:15 pm
I have this recipe, Karen! It is wonderful!!!!1
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Yankee_in_ca
Member
08-01-2000
| Monday, October 17, 2005 - 2:20 pm
Karen, can you come to my place and cook them?! 
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Karen
Member
09-07-2004
| Monday, October 17, 2005 - 3:27 pm
I'd love nothing more, m'dear.
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Texannie
Member
07-16-2001
| Monday, October 17, 2005 - 3:51 pm
well, when you are done there...swing on down here!
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Hukdonreality
Member
09-29-2003
| Saturday, November 19, 2005 - 2:20 pm
KristylovesBB, I'm with you on crispy wings. I live just outside Buffalo, New York, which is where Buffalo wings originated. TRUE Buffalo wings are always crispy, not slimy. The recipe only calls for Franks Red Hot Sauce and butter after deep frying the wings. If you want to try another wing coating that is deeelicious...just toss them with a little Catalina salad dressing (that red stuff). To die for!
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