* Exported from MasterCook *
Wings with Bourbon-Honey-Mustard
Recipe By : The Greenville News: 1/27/99 -- Food Section
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup honey
4 tablespoons dry mustard
1/4 cup bourbon or Tennessee whiskey
1 tablespoon yellow or brown mustard seeds -- crushed
12 chicken wings, cut into sections -- tips discarded
nonstick cooking spray -- as needed
Combine honey, dry mustard, bourbon and mustard seeds in a small bowl and
stir until well-blended. (Sauce can be made in advance and refrigerated up
to two weeks.) Brush wings well with sauce on all sides. Place skin side
down on a broiler rack sprayed with nonstick cooking spray. Broil 6" from
heat source, about 10 minutes. Brush with more sauce, turn and broil 5
minutes longer, until cooked through. Watch carefully to keep honey in
sauce from burning. Wings can be served hot or chilled.
- - - - - - - - - - - - - - - - - -
NOTES : ADAPTED FROM: "The Book of Bourbon" by Gary Regan & Mardee Haidin
Regan.
* Exported from MasterCook *
East-West Chicken Wings
Recipe By : The Greenville News: 1/27/99 -- Food Section
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken wings
1 cup soy sauce
1 cup light brown sugar -- not packed
1/2 cup butter
1 tablespoon Dijon mustard
3/4 cup water
Cut chicken wings at joints, discarding tips. Arrange the wings in a
shallow baking dish. Combine soy sauce, brown sugar, butter, Dijon
mustard and water in a saucepan. Heat on stove over medium heat until
butter and sugar mix. Stir and cool. When sauce is cool, pour over wings,
mixing to coat evenly. Refrigerate several hours or overnight, turning
wings occasionally. Bake at 350F for 45 minutes or until cooked through.
Drain and serve hot or chilled.
- - - - - - - - - - - - - - - - - -
NOTES : From "Elegant Appetizers" by Betty Evans.
* Exported from MasterCook *
Jamaican Jerk Chicken Wings
Recipe By : The Greenville News: 1/27/99 -- Food Section
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2/3 cup green onions -- finely chopped
2 cloves garlic
1/2 teaspoon dried thyme -- crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon nutmeg -- freshly grated
1/2 teaspoon cinnamon
1/2 teaspoon habanero chile -- minced
1 teaspoon freshly ground black pepper
10 drops commercial habanero or other hot sauce
2 tablespoons soy sauce
1/4 cup vegetable oil
4 pounds chicken wings, tips cut off and discarded
In a food processor or blender, puree the onion, green onions, garlic,
thyme, salt, allspice, nutmeg, cinnamon, habanero, black pepper, hot
sauce, soy sauce and oil. In a large shallow dish, arrange chicken wings
in one layer and spoon the marinade over them, rubbing it in. Refrigerate
and marinate, turning once, at least 1 hour and preferably overnight.
Arrange the wings on one layer on an oiled rack set over a roasting pan.
Spoon the marinade over them and bake in the upper third of a preheated
450F oven for 30 to 35 minutes, or until cooked through.
- - - - - - - - - - - - - - - - - -
NOTES : SOURCE: "Hot & Spicy Caribbean" by Dave DeWitt, Mary Jane Wilan &
Melissa T. Stock.
* Exported from MasterCook *
Korean Grilled Chicken Wings
Recipe By : The Greenville News: 1/27/99 -- Food Section
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/2 white onion, peeled & diced small
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced fresh chile pepper -- optional
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 cup hoisin sauce -- * see note
1/4 cup fresh lime juice -- (about 2 limes)
30 chicken wings, cut into sections -- discard tips
salt and freshly cracked pepper -- to taste
1/4 cup fresh basil -- roughly chopped
In a small saucepan over medium heat, heat the oil until hot but not
smoking. Add the onion and saute, stirring occasionally, until
transparent, 5 to 7 minutes. Add the garlic, ginger and chile, if using,
and saute, stirring occasionally, for 1 minute. Add the bell peppers and
saute, stirring occasionally, until soft, about 3 minutes. Stir in the
hoisin sauce and lime juice, bring to a simmer and simmer gently for 5
minutes, stirring occasionally. Remove from heat and set aside. Sprinkle
wing sections with salt and pepper and grill over a medium-hot fire,
turning occasionally, until golden brown, about 5 minutes. Or spray a
broiler rack with nonstick cooking spray and broil about 6" from heat for
10 minutes. Turn and broil until brown, about 5 to 10 minutes longer.
Place wings in a medium bowl. Add the sauce and the basil, toss and serve
immediately. (We found these will also keep warm in a slow cooker set on
low.)
- - - - - - - - - - - - - - - - - -
NOTES : * Hoisin sauce is a dark, sweet sauce used in Chinese cooking.
It is available in many supermarkets and in Asian markets.
SOURCE: From "License to Grill" by Chris Schlesinger and John Willoughby.
* Exported from MasterCook *
Two-Tone Buffalo Wings
Recipe By : The Greenville News: 11/27/99 -- Food Section
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Blue Cheese Dip---
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup blue cheese -- crumbled
1 tablespoon fresh lemon juice
1/2 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
3 tablespoons milk -- if needed
---Two-Tone Wings---
4 pounds chicken wings
1/2 cup unsalted butter -- (1 stick)
2 cloves garlic -- pressed
3 tablespoons hot red pepper sauce -- or to taste
2 tablespoons hot green jalapeno sauce -- or to taste
vegetable shortening or oil -- for deep-frying
TO MAKE THE DIP: In a medium bowl, combine the mayonnaise, sour
cream, blue cheese, lemon juice, celery seed and pepper. Stir in milk to
reach spreading consistency. (Dressing may seem thin but will thicken up
after it is chilled.) Refrigerate for at least 1 hour and up to 24 hours
before serving.)
TO MAKE WINGS: Cut wings into sections, discarding wing tips (or
save for stock). Let wings set at room temperature for 30 minutes before
frying. In a small saucepan, melt the butter with the garlic over low
heat. Divide the garlic butter between two large bowls. Add the red hot
sauce to one and whisk well to combine. Add the green hot sauce to the
other and whisk. Set aside. Preheat the oven to 200F. Put a large wire
cake rack over a jelly roll pan. In a deep Dutch oven, melt shortening
or heat vegetable oil to a depth of 2 to 3" and heat it to 365F. In
batches, without crowding, deep fry the chicken wings until they are
golden brown and show no sign of pink at the bone. Remove from oil,
place on rack and keep warm in the oven while frying remaining wings.
Add half the wings to each bowl of sauce and toss well to coat. Serve
immediately, with blue cheese sauce on the side for dipping.
- - - - - - - - - - - - - - - - - -
NOTES : From: "Fried and True" by Rick Rodgers.
All Rights Reserved by Owner: Roger A. Young, Jr.