Sunday, January 17, 2010


Morning everybody… its early and let me tell you the last 24 hours has been absolutely awful! I have a faulty breaker that is keeping my main fridge off… so it’s on a heavy-duty extension cord to another outlet. I went to e-file my taxes and they won’t let me without pre-paying the filing fees (which I normal just have deducted from my refund). I sent the hubs to the store for milk and stuff and one of the tires on the car popped and the spare was flat! Then last night a water pipe under my sink broke and there was water everywhere and my landlord won’t be out until this morning to fix it! I JUST WANT TO SCREAM!!!!!!! OK, now that I have let all that built up pressure out… I did manage to get a bunch of things freecycled that I removed from storage. I also got a bunch of things thrown away that were not salvageable. I did manage to get the dishes done before we had to shut the water off. Not much else went right yesterday! I’m hoping for a better today! Have to try to inflate the spare enough to limp to the tire shop… so I can get a new one and take my mom to the grocery store. Plus the hubs has another interview with an offshore oil rig company which pays a lot better than the money he’s making now. So hopefully today will be fix it day! I’m also going to probably pull a bunch more stuff out of storage!

OK as promised … hot wings bonanza day! Here are a bunch of recipes for some various flavors of wings. Cooking methods are a mix of slow cooker and oven, grill or fryer… just take your pick! Or try them in another method… that’s the fun of recipes! Trying new ones, changes and experiments if you don’t like something! Enjoy!

Good Ol’ Crock Pot Hot Wings


2 lbs chicken wings, tips removed, separated
1/2 cup Frank's red hot sauce
1/2 cup butter
2/3 cup water
2 garlic cloves, minced


1 Place the first 4 ingredients in a crock pot on low heat for 8 hours.
2 Remove wings from crock pot and place on a cookie sheet or broiling pan.
3 Pour sauce into a saucepan and reduce by half.
4 Add minced garlic.
5 Spoon sauce over wings and broil for 3 minutes. Flip, baste, and broil the other side for an additional 3 minutes.

Barbecue Chicken Wings


3 lbs whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 tablespoon paprika
4 garlic cloves, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce


Cut chicken wings into three sections and discard wing tips. Place wings in a greased 15" x 10"x 1" baking tray. Bake at 350ºF. for 35-40 minutes or until juices run clear. In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.

*If you deep fry the chicken before you throw it in the crock pot, and leave it be for awhile, it definitely hits the "falls off the bone" state.

*3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. and omit the first step.

Garlic Parmesan Chicken Wings


1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked (or fried per your desire)


1 In a small glass bowl, melt butter in microwave.
2 Whisk into butter the garlic powder, onion salt and pepper.
3 Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
4 Top with parmesan cheese and serve immediately.

KFC Honey BBQ’d Wings (Couldn’t find Wing Stop anywhere, sorry… I’ll keep looking though!)


1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6-8 cups vegetable oil
20 pieces chicken wings
1 egg, beaten
1 cup milk
1 cup all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg


1 Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil.
2 Then reduce heat and simmer uncovered for 15-20 minutes.
3 As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
4 Combine the beaten egg with the milk in a small bowl.
5 In another small bowl, combine the flour, salt, pepper and MSG.
6 When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour.
7 Arrange wings on a plate until each one is breaded.
8 Fry the wings in the oil for 9-12 minutes or until light, golden brown.
9 If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
10 When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Asian Spiced Chicken Wings


3 poundschicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 teaspoons fresh ginger - minced
2 cloves garlic minced
1/4 cup dry sherry
1/2 cup hoisin sauce
1 tablespoon fresh lime juice
3 tablespoons sesame seeds toasted
1/4 cup green onions thinly sliced


Broil the chicken winds 10 minutes on each side or until browned. Traansfer the chicken wings to the crockpot slow cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds and green onions and sitr thoroughly. cover; cook on LOW 5-6 hours or on HIGH for 2-3 hours. Stir once in the middle of cooking to baste the wings with sauce. Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker. Combine this juice with the hoisin sauce and lime juice.

Drizzle over the chicen wings. Before serving, sprinkle the wings with toasted sesame seeds and green onions and mix to coat evenly.

Jamaican Jerk Chicken Wings


18 Chicken wings -- trimmed

1 Onion -- chopped
2/3 cup Scallions -- chopped
2 cloves Garlic
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoon Salt
1 1/2 teaspoon Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil


For Marinade: In a food processor or blender, puree all ingredients except for the wings.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450degrees F oven, 30-35 minutes, or until they are cooked through

(Copycat) Hogan's Nuclear Chicken Wings


24 chicken wings -- separated
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
3 tablespoons habanero sauce
3 tablespoons Tabasco sauce
ground red pepper to taste
1 tablespoon white vinegar
1/4 cup brown sugar
1 cup bleu cheese salad dressing
leaf lettuce for platter


Preheat oven to 375F.

In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar.

Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips.

Bake wings for 15 to 20 minutes or until browning has occurred.

Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect.

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

Malaysian Chicken Wings


1 1/2 teaspoon cumin
1 1/2 teaspoon fennel seed
4 teaspoons coriander seed
4 1/2 dried thai bird chilies
1 cup kecap manis -- sweet indonesian soy sauce, preferably abc brand
1/2 cup fish sauce
1/2 cup light soy sauce
1/2 cup sugar
1 tablespoon red food coloring -- optional
1 piece (1 1/2 inch size) ginger -- peeled and thinly sliced
3 cloves garlic -- thinly sliced
12 wholechicken wings


In a small saute pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.

In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved.

Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.

Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.

Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.

Margarita Chicken Wings


2 1/2 poundschicken wings, separated at joint
1/2 cup gold tequila or mescal
1/4 cup frozen orange juice concentrate
1 lemon, grated zest of
1 lemon, juice of
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon fresh black pepper
1 teaspoon salt
2 tablespoons cilantro, minced


Wash wings and place in large plastic food bag.

In a bowl combine remaining ingredients. Seal bag and refrigerate overnight.

Prepare a med-hot charcoal or gas fire. Drain wings, discarding marinade. Grill wings about 25 minutes, turning often until they are slightly charred but not burnt (25 minutes).

Peanut Butter Chicken Wings


50 chicken wings
24 ounces bottled beer
1 cup molasses
1/2 cup creamy peanut butter
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
1/4 cup chopped fresh parsley, for garnish
2 lemons, sliced thin, for garnish


Preheat oven to 450degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices.

Hawaiian Chicken Wings


4 cups canola oil for deep frying
3 pounds chicken wings, tips removed and wings cut in half at joint
1 tablespoon garlic salt
1 cup cornstarch
2 eggs, beaten
1/2 cup cider vinegar
1/4 cup pineapple juice
1/4 cup ketchup
1 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced


Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.

Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.

Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat.

Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.

Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.

To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

So there ya go… 11 different types of wings to try. Shoot, with all those recipes, you could make a platter of each and invite a bunch of friends over for a party! Would make a great Super Bowl (coming on February 7th ya know!) snack table! Of course you would need the traditional dips for the wings and of course chips and dips… but hey WING DAY! WooHOO!! LOL…

Well, now that I know you are set for the day, I think I’m gonna get off here and try to get some of these things done… either cleaned or fixed! My house looks like a tornado came through it! So until next time… HUGS!!!

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