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Full Online Book HomeLearning KitchenAppetizers - Chicken Wings - Chicken Wing Recipes By Pat T
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Appetizers - Chicken Wings -  Chicken Wing Recipes By Pat T Post by :jjacobsen Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2780

Click below to download : Appetizers - Chicken Wings - Chicken Wing Recipes By Pat T (Format : PDF)

Appetizers - Chicken Wings - Chicken Wing Recipes By Pat T

3 pounds chicken wings
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 celery stalk, chopped
4 sprigs thyme
4 bay leaves
1/2 tablespoon salt
1/2 tablespoon whole black pepper
2 tablespoons honey
2 tablespoons sesame seeds
4 tablespoons soy sauce
4 tablespoons tamarind paste
Cayenne pepper to taste (optional)

Cut first section of chicken wing (mini-drum stick), and French-trim the bone (scrape away at tip and push meat down to expose bone).

Reserve second section for later use.

Place trimmed wings in a pot, and cover with water. Add carrot, onion, celery, thyme, bay leaves, salt and pepper, and bring to a boil. Lower heat to a simmer, and cook for 45 minutes.

Mix the honey, sesame seeds, soy sauce and tamarind paste in a large bowl. Remove chicken wings from stock and toss into marinade.

Let marinate in a refrigerator for at least several hours.

Pre-heat grill or broiler and cook wings about 4 inches from heat source until nicely colored, about 3-4 minutes on a side.

Serves 6

Chimichurri Chicken Wings

1 cup warm water
3 tablespoons kosher salt
2 bunches fresh flat-leaf parsley
2 tablespoons fresh oregano
6 cloves garlic, peeled
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red wine vinegar
1 cup diced roasted peppers
3 pounds chicken wings

Mix the water and salt, and set aside. In a food processor, combine parsley, fresh oregano, garlic and olive oil, and pulse several times.

Add the dry ingredients and the vinegars in a slow motion. Then slowly add the salted water until the sauce is well mixed.

Transfer to a large bowl. This is your chimichurri sauce.

Disjoint the wing parts, discarding the flipper portion, rinse, drain and pat dry with paper towels. Steep in the chimichurri sauce, refrigerate and let marinate overnight.

Pre-heat grill or broiler. Cook wings about 4 inches from the heat, brushing frequently with chimichurri sauce, until nicely colored, about 4 minutes on all sides.

Transfer wings to serving dish and drizzle with more sauce.

Serves 6 (Makes 4 cups sauce)
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Appetizers - Chicken Wings -  Chicken Wingettes Appetizers - Chicken Wings - Chicken Wingettes

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12 to 16 chicken wings 1 pkg. Taco Seasoning mix 1/3 cup fine dry bread crumbs 2 egg whites 2 Tbl. water. Bake in 350 oven or (in microwave--6 to 7 minutes per pound) or broil in oven 10 min on one side, turn and microwave 5 minutes second side. Disjoint chicken wings, discard tips. Beat egg white and water together. Dip each piece of chicken in egg white/water mix; roll in coating. (Taco mix and bread crumbs combined) Bake or Broil or Microwave.

Appetizers - Chicken Wings -  Chicken Wing Recipes By Nalani Appetizers - Chicken Wings - Chicken Wing Recipes By Nalani

Appetizers - Chicken Wings -  Chicken Wing Recipes By Nalani
2 pounds chicken wings 2 Tablespoons fat 3 tablespoons sugar 3 tablespoons soy sauce 1/4 cup sherry 1 small garlic clove, crushed Wash and dry chicken wings. Hook tips of wings over opposite end of bones to form triangles.Brown slightly in skillet; add remaining ingredients and stir until well mixed. Cover and simmer for 30 minutes.Remove lid; increase heat, and cook until liquid is almost gone.Stir frequently. Note: For variation, substitute fresh ginger root for garlic. LITTLE CHICKEN WINGS 12 Chicken wings 1/2 teaspoon salt pepper to taste 2-4 Tablespoons soy sauce 4 tablespoons flour 4-5 tablespoons butter melted 1 cup