Spicy New Orleans–Style Wings

  

  

      Ingredients

24 chicken wings 

3 tablespoons extra-virgin olive oil 

½ pound spicy sausage meat 

1 yellow onion, chopped 

6 cloves garlic, minced 

2 tablespoons chopped fresh oregano leaves

2 cups chopped vine-ripened tomatoes chopped

1 cup heavy cream 

2 tablespoons Worcestershire sauce 

1 tablespoon your favorite hot sauce 

½ teaspoon salt 

1/3 cup chopped parsley

                              

                       

                                 

 Directions

 1. Cut off the wing tips.  Cut the wings in half through the joint.

2. Place a deep 12-inch pan over medium heat. Add the olive oil. 

When hot, add the sausage and onion. Cook until the onion browns, 

about 12 minutes, stirring occasionally. 

3. Meanwhile, in a large bowl, combine the garlic, oregano, tomatoes, 

heavy cream, Worcestershire sauce, hot sauce, and salt.

4.  Add the wings and the tomato sauce to the onions. Bring to a low boil. 

Cover, turn the heat to low, and simmer until the chicken wings become 

very tender, about 30 minutes. Stir occasionally.

5.  To serve, bring the wings and sauce to a low boil. Cook until nearly all 

the sauce evaporates and forms a glaze around the wings. Stir in the parsley 

just before serving.

Mango Chili Chicken Wings

  

  

      Ingredients

 24 chicken wings 

 3 serrano or jalapeño chiles 

 1/4 cup thinly sliced ginger 

 5 cloves garlic 

 3 green onions, ends trimmed 

 1/4 cup minced cilantro sprigs 

 1 (12-ounce) can mango nectar

 Fruit from 2 ripe mangoes 

 1/4 cup firmly packed brown sugar 

 1 teaspoon salt 

 1 teaspoon allspice                         

                       

                                 

 Directions

 1. Cut off the wing tips. 

 2. In a food processor, mince the chiles, ginger, and garlic. 

Add the green onions and cilantro, and mince. Add all the 

remaining ingredients and liquefy.

 3. In a large bowl, combine the wings and mango mixture. 

Mix thoroughly. Marinate the wings in the refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan with foil. 

Coat a wire rack with nonstick cooking spray and place the rack 

in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange the wings 

on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings with

 the reserved marinade, turn them over, and baste again. Roast until

 the wings turn a mahogany color, about another 30 minutes. 

Cut the wings in half through the joint. Serve hot. 

Pineapple Teriyaki Chicken Wings

Pineapple Teriyaki Chicken Wings

  

  

      Ingredients

 24 chicken wings 

 2 cups teriyaki sauce 

 2 cups pineapple puree 

 2 tablespoons Asian chile sauce or your favorite hot sauce 

 4 green onions, ends trimmed, minced 

 1/4 cup minced ginger 

 1/2 cup firmly packed brown sugar                

                                 

 Directions

 1. Cut off the wing tips. 

 2. In a bowl large combine all the remaining ingredients.

 3. Add the wings, mix thoroughly, and marinate in the 

refrigerator for 3 to 24 hours.

 4. Preheat the oven to 375°F. Line a shallow baking pan 

with foil. Coat a wire rack with nonstick cooking spray and 

place the rack in the baking pan. 

 5. Drain the chicken and reserve the marinade. Arrange 

the wings on the rack (smooth surface down) and roast for 30 minutes.

 6. Drain the accumulated liquid from the pan. Baste the wings 

with the reserved marinade, turn them over, and baste again. 

Roast until the wings turn a mahogany color, about another 30 minutes. 

Cut the wings in half through the joint. Serve hot.

Chili Spiced Chicken Wings

Chili Spiced Chicken Wings W/ Blue Cheese Dip   

            

       

  Ingredients

 4 Lbs. chicken wings split sections (not the tips) - app 2 dozen large wings

 2 tablespoons Chili Powder

 2 tablespoons Cajun Seasoning

 1 tablespoon granulated onion 

 1 tablespoon granulated garlic

 1/2 teaspoon salt

 1/2 teaspoon black pepper

 Blue Cheese Dip:

 1/2 cup mayonnaise

 1/2 cup sour cream

 1/2 teaspoon Tabasco

 1 tablespoon minced garlic

 1 tablespoon lemon juice

 1 cup blue cheese

 1 tablespoon red wine vinegar

 1 teaspoon salt         

 Directions

  

 For Wings:

 1. Toss all ingredients together in a bowl and mix well. 

 2. Place chicken wings on a rack with pan in single layer 

and bake at 350 degrees for 40 minutes.

cool slightly before serving.

 For Blue Cheese Dipping Sauce:

 1. Combine all ingredients for Blue Cheese Dipping Sauce 

in a small bowl and serve with chicken wings.

Ginger-Orange Glazed Chicken Wings

Ginger-Orange Glazed Chicken Wings  

            

       

  Ingredients

 2 pounds chicken wings 

 1/2 cup orange juice concentrate, undiluted

 3 tablespoons fresh lemon juice

 1/4 cup Hoisin sauce

 1 tablespoon canola oil

 1/4 cup sugar

 3 tablespoons fresh ginger, minced 

                                         3 cloves garlic, minced                                                               

 Directions

  

 1. In a large ziplock bag, place orange juice concentrate, 

lemon juice, Hoisin sauce, canola oil, ginger and garlic. 

Seal and shake to mix. Add chicken wings, seal and shake 

to coat evenly. Refrigerate overnight.

 2. Preheat oven to 400F. Line a large sheet pan with aluminum 

foil. Spread wings on foil. Bake for 45 minutes, until brown and shiny.

Texas Style Chicken Wings

Texas Style Chicken Wings   

          

       

  

 Ingredients

 24 chicken wings 

 2 tablespoons ground black pepper 

 1 tablespoon chili powder 

 2 tablespoons ground coriander 

 2 tablespoons ground cumin 

 1 teaspoon salt 

 2 teaspoons ground cinnamon 

 8 cloves garlic, minced 

 2 cups chopped ripe tomatoes, including seeds and skin 

 2 cups dry red wine 

 1/4 cup firmly packed brown sugar 

 2 teaspoons crushed red chile flakes 

                                     3 tablespoons chopped cilantro sprigs                                     

 Directions

  

 1. Cut off the wing tips. 

 2. In a large bowl, combine the pepper, chili powder,

 coriander, cumin, salt, cinnamon, and garlic. Rub this 

evenly over all the chicken wings.

 3. In another bowl, combine the tomatoes, wine, 

brown sugar, chile flakes, and cilantro.

 4. Heat a heavy pan to medium-hot. Add the tomato 

mixture and bring to a simmer. Add the wings and bring 

to a simmer. Cover the pan and lower the heat. 

Simmer until the wings become tender, about 30 minutes. 

Stir occasionally. 

 5. Cook until nearly all the sauce evaporates and forms 

a glaze around the wings. Serve Hot. 

Cajun Buffalo Wings

Cajun Buffalo Wings 

Ingredients: 

24 chicken wings 

1 cup mild tomato chili sauce  

¾ cup honey 

1 cup red wine vinegar 

¼ cup Worcestershire sauce 

1 tablespoon crushed red chile flakes 

6 cloves garlic, minced 

¼ cup chopped fresh oregano 

1 green onion, ends trimmed, minced

Directions: 

1. Cut off wing tips. 

2. In a bowl large enough to hold the wings, combine all the remaining ingredients. 

Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 4 to 24 hours.

3. Preheat the oven to 375°F. Line a shallow baking pan with foil. 

Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. 

4. Drain the chicken and reserve the marinade. 

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. 

Drain the accumulated liquid from the pan. 

Baste the wings with the reserved marinade, turn them over, and baste again.

5. Roast until the wings turn a mahogany color, about another 30 minutes. 

Cut the wings in half through the joint. Serve hot or at room temperature.

Chipotle Honey Wings

Chipotle Honey Wings

Ingredients:  

24 chicken wings 

8 cloves garlic, minced 

½ cup chopped cilantro sprigs 

¼ cup chipotle chiles in adobo sauce, minced 

2 cups taco sauce 

½ cup honey 

½ cup vinegar 

1 tablespoon ground cumin 

1 teaspoon salt 

1 cup sour cream

Directions: 

1. Cut off the wing tips.  

2. In a bowl large, combine the garlic, cilantro, chipotle chiles and their sauce, taco sauce, honey, vinegar, cumin, and salt. 

Add the wings, and mix thoroughly. 

3. Marinate the wings in the refrigerator for 12 to 24 hours. 

4. If using a gas barbecue or an indoor grill, preheat to medium (350°F).

 If using charcoal or wood, prepare a fire.

5. Drain the chicken and reserve the marinade. 

When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, 

then add the chicken wings. Regulate the heat so that it remains at a medium temperature. 

Grill the chicken wings for about 30 minutes with the barbecue covered. 

Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. 

The chicken wings are done when the skin turns an even mahogany color and the meat is tender.

6. Remove the chicken wings from the barbecue. Cut the wings in half through the joint. 

Transfer to a serving platter, drizzle sour cream over the wings, and serve.