In 1977, Buffalo Mayor Stan Makowski, proclaimed July 29th as Official Chicken Wing Day
"Original Chicken Wings" in Buffalo are always served with cut celery and Bleu Cheese Dip
1lb Chicken wings, 2 Tbsp Butter & 1/4 cup hot pepper sauce = 0 grams of Carbs Per Serving
Add 1/2 cup blue cheese dressing and celery = 1.9 grams of carbs * Lo Carb but they still have high heart stopping calories.
For Mild wings use Louisiana hot sauce
For Hot wings use Tabasco hot sauce
For VERY HOT wings use Habanaro hot sauce ( Use with Caution )
Ingredients:
12 chicken wings or so
3 c oil for deep frying
4 oz bottle Louisiana hot sauce
4 oz butter
Method:
Cut the wings at the joints, discard the wing tips.
Fry the wings in the oil until crispy, I fry about 1/2 in a batch.
In a pan large enough to hold the fried chicken wings, melt the butter and add the bottle of Tabasco, mix, then add the pre-fried wings.
Stir to coat the wings and serve while still warm.
1 pound chicken wings (approximately 5)
½ cup bottled green jalapeño pepper jelly
1 large clove garlic, minced
dash salt
2 tablespoons brown sugar
Method:
Preheat oven to 375°F.
Clean the wings and cut into three segments at the joints.
Reserve the two meatier portions for this recipe and discard or freeze the wing tips for use in another recipe.
Mix the ½ cup jelly, garlic and brown sugar until smooth.
Line a cookie sheet with foil and spray lightly with oil, then place the chicken wing segments on this and bake for 50-60 minutes or until they begin to brown.
Remove from the oven, brush generously on one side with the jelly glaze and return to the oven to cook for 10 more minutes.
Remove from the oven, turn the wings over and brush with the glaze again.
Return to the oven and cook for an additional 10 minutes
24 chicken wings (about 4 pounds)
1 envelope Lipton Recipe Secrets Golden Onion or Onion Soup Mix
1/2 cup butter or margarine, melted
2 tablespoons white vinegar
2 tablespoons water
2 cloves garlic
1 teaspoon ground cumin (optional)
Method:
Cut off chicken wings (save tips for soup).
Cut chicken wings in half at joint.
In food processor or blender, process golden onion soup mix, butter, vinegar, water, garlic, pepper and cumin until blended; set aside.
Broil chicken 12 minutes or until brown, turning after 6 minutes.
Brush with half of the soup mixture, then broil 2 minutes or until crisp.
Turn, then brush with remaining soup mixture and broil an additional minute.
Makes 48 appetizers
Serves : 4
Prep. Time : 1:50
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
20 chicken wings OR drummlets
1/2 cup butter OR margarine - low fat okay
1/2 cup Louisiana hot sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
Method:
Combine flour, salt, cayenne pepper, and paprika in bowl.
Coat chicken pieces in dry mixture. Reserve leftover mixture.
Refrigerate coated chicken at least 1 hour.
Coat chicken in leftover flour mixture.
In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on paper towels.
Immediately place chicken in Tupperware® bowl. Pour half the hot sauce mixture over chicken (first 10 pieces). Cover and toss to coat.
Repeat with second batch of chicken.
Wings can be frozen and reheated in 400 degree oven for 10 minutes.
Cut chicken wings in half (tips off).
Marinate overnight, turning once in soy sauce and other ingredients.
Fry until golden brown in peanut oil.
Drain on paper towels.
Can be frozen.
When ready to serve, defrost and bake at 350 degrees for 1/2 hour or until warm.
Oriental Wings
Recipe #2
Ingredients:
2 lbs. chicken wings
1 lg. clove garlic
2 green onions
1 slice fresh ginger
1 star anise
2 tbsp. brown sugar
1/4 c. dark soy sauce
2 tbsp. oyster sauce
1/4 c. honey
1/4 c. hot water
1 tbsp. sherry
1 red chili pepper
Method:
Disjoint wings.
In a heavy pan, combine with all other ingredients.
Bring to boil, cover and simmer for 30 minutes.
Stir occasionally.
Uncover and simmer for 10 to 15 minutes, to reduce liquid.
Do not burn.
Remove wings to broiler pan, sprinkle with a little of the liquid.
Broil until browned.
Repeat on other side.
Serve with Duck Sauce or Hoisin Sauce, both are available in grocery stores.
Good plain, too.
12 chicken wings, disjointed
1/2 cup Imperial margarine
1/2 cup Louisiana hot sauce
1/2 cup brown sugar (packed)
1/2 cup Heinz ketchup
2 T unfiltered apple cider vinegar
1 T canned jalapeno slices (about half a pepper)
1/4 t garlic powder or 2 cloves
Method:
Preheat oven to 375°F.
Clean the wings and cut into three segments at the joints.
Reserve the two meatier portions for this recipe and discard or freeze the wing tips for use in another recipe like broth.
Line a cookie sheet with foil and spray lightly with oil, then place the chicken wing segments on this and bake for 50-60 minutes or until they are brown and crunchy.
Mix the margarine, pepper sauce, ketchup, vinegar, jalapeno slices, garlic and brown sugar.
Heat until it begins to bubble, simmer 5 minutes to thicken.
Add wings and enjoy
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