Chicken Wings with Asian Sweet Sour Blueberry Glaze

How to make Chicken Wings with Asian Sweet Sour Blueberry Glaze Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 cups blueberry or blackberry jam
1 cup wine vinegar
½ cup oyster sauce
¼ cup minced ginger
2 tablespoons Asian chile sauce or your favorite hot sauce
2 green onions, ends trimmed, minced

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Chicken Wings with Asian Sweet Sour Blueberry Glaze

Mahogany Chicken Wings

How to make Mahogany Chicken Wings recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup hoisin sauce
¾ cup plum sauce
½ cup thin soy sauce
⅓ cup cider vinegar
¼ cup dry sherry or Chinese rice wine
¼ cup honey
2 green onions, ends trimmed, minced
6 cloves garlic, minced

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Stuffed Chicken Wings with Chinese Glaze

How to make Stuffed Chicken Wings with Chinese Glaze Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 pound ground pork
2 green onions, ends trimmed, minced
2 tablespoons minced ginger
2 cloves garlic, minced
2 tablespoons thin soy sauce
2 teaspoons toasted sesame oil
2 teaspoons Asian chile sauce
2 teaspoons curry powder

CHINESE GLAZE:
½ cup hoisin sauce
6 tablespoons plum sauce
¼ cup oyster sauce
2 tablespoons dry sherry or Chinese rice wine
2 teaspoons Asian chile sauce

Method:
Prepare the chicken wings for stuffing. In a bowl, combine the pork, green onions, ginger, garlic, soy sauce, sesame oil, chile sauce, and curry powder. Using your fingers, mix until evenly blended.

Transfer the stuffing to a pastry bag and fill the wings.

To make the glaze, in a separate bowl, combine all the glaze ingredients and mix well. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance of cooking; keep refrigerated.

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.

Place the wings in a single layer on the rack. Place the baking pan in the middle of the oven and roast for 45 minutes. Do not baste during cooking. Serve hot.

Chicken Wings with Chinese Black Bean Glaze

How to make Chicken Wings with Chinese Black Bean Glaze Recipe - One of the classic Cantonese dim sum dishes is steamed chicken wings with black bean seasonings. Here we’ve modified the recipe so that the wings can be roasted in the oven. A word of caution: some black bean sauces taste very salty. Look for Black Bean Garlic Sauce by Lee Kum Kee.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
¾ cup sugar
¾ cup vinegar (any kind)
6 tablespoons toasted sesame oil
6 tablespoons Black Bean Garlic Sauce
6 tablespoons white sesame seeds, toasted
½ cup minced ginger
4 green onions, ends trimmed, minced
2 tablespoons grated orange zest

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Pineapple Teriyaki Chicken Wings

How to make Pineapple Teriyaki Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 cups teriyaki sauce
2 cups pineapple puree (about 8 ounces fresh pineapple chunks liquefied in a food processor)
2 tablespoons Asian chile sauce or your favorite hot sauce
4 green onions, ends trimmed, minced
¼ cup minced ginger
½ cup firmly packed brown sugar

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, mix thoroughly, and marinate in the refrigerator for 1 to 24 hours (the longer, the better).

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. 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.

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.

Pineapple Teriyaki Chicken Wings

Roast Chicken Wings with Asian Peanut Marinade

How to make Roast Wings with Asian Peanut Marinade Recipe - Peanut butter is a great addition to marinades. Not only does it add a fantastic rich taste that appeals to those of us addicted to peanut butter, but it also helps thicken the sauce and thus forms a crustier, more intense layer of flavor on the wings. We prefer chunky, salted peanut butter made from roasted peanuts.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup chunky peanut butter
1 cup dry sherry or Chinese rice wine
½ cup dark soy sauce
½ cup wine vinegar (any kind)
¼ cup toasted sesame oil
2 tablespoons Asian chile sauce
6 cloves garlic, minced
¼ cup minced ginger
2 green onions, ends trimmed, minced
¼ cup minced cilantro sprigs
¼ cup finely chopped dry-roasted, unsalted peanuts

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. Drain the chicken and reserve the marinade.

Arrange 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.

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.

Chicken Wings with Hoisin and Red Wine

How to make Chicken Wings with Hoisin and Red Wine Recipe - This recipe is a great example of why roasting is such a perfect technique for cooking chicken wings. After the first 30 minutes of roasting, the meat is fully cooked, but the skin is still soft-textured and forgettable. It’s during the next 30 minutes of roasting that the skin is transformed to a mahogany color and develops a sublime crispness. And amazingly, the wing meat tastes more intensely moist with the extra cooking.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup hoisin sauce
1 cup red wine
½ cup oyster sauce
½ cup freshly squeezed lemon juice
6 cloves garlic, minced
2 serrano chiles, stemmed and minced, including seeds
¼ cup chopped fresh rosemary sprigs

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Tandoori Chicken Wings

How to make Tandoori Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
8 cloves garlic
¼ cup thinly sliced ginger
8 dried red chiles, seeded
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1-inch stick cinnamon
1 teaspoon salt
1 tablespoon ground turmeric
1 tablespoon freshly grated nutmeg
½ to ¾ cup flavorless cooking oil
1 cup unflavored yogurt
¼ cup freshly squeezed lemon juice
¼ cup chopped cilantro sprigs
1 lemon, cut into wedges

Method:
Cut off the wings tips and save them for making stock. In a food processor, mince the garlic and ginger. Place the red chiles, cumin seeds, coriander seeds, and cinnamon stick in an electric spice grinder and grind to a powder.

Transfer the powder to the food processor, and add the salt, turmeric, and nutmeg. With the processor on, slowly add the cooking oil, and process into a paste; transfer the curry paste to a bowl.

Add the chicken wings and rub the curry paste vigorously onto the wings. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Combine the yogurt, lemon juice, and cilantro and set aside. If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, and add the wings. Keep the heat at a medium temperature.

Grill the wings for about 30 minutes with the barbecue covered. Turn them every 5 minutes. The wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve, accompanied by the lemon wedges and the yogurt mixture.

Tandoori Chicken Wings

Thai Bbq Chicken Wings

How to make Thai Bbq Chicken Wings Recipe - Thai sweet chili sauce is a sugar syrup infused with crushed red chiles and garlic. It adds a great taste when brushed across chicken or pork tenderloin just minutes before being removed from the barbecue; add it in small amounts to salad dressings, or dilute it with freshly squeezed lime juice to make a dipping sauce for chilled, cooked jumbo prawns.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup dry sherry or Chinese rice wine
⅓ cup Thai or Vietnamese fish sauce
1 cup Thai sweet chili sauce
Grated zest of 3 limes
1 cup freshly squeezed lime juice
6 cloves garlic, minced
⅓ cup chopped cilantro sprigs
2 green onions, ends trimmed, minced
2 serrano chiles, minced, including the seeds

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. Drain the wings 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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Roasted Szechuan Chicken Wings

How to make Roasted Szechuan Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup hoisin sauce
¾ cup plum sauce
½ cup thin soy sauce
2 teaspoons grated or minced lime zest
⅓ cup freshly squeezed lime juice
⅓ cup honey
2 tablespoons Asian chile sauce
½ cup chopped cilantro sprigs
6 cloves garlic, minced

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Roasted Szechuan Chicken Wings

Braised Chicken Wings with Mexican Chocolate Sauce

How to make Braised Chicken Wings with Mexican Chocolate Sauce Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
6 dried ancho chiles
6 cloves garlic, minced
2 cups tomato sauce
2 cups chicken broth
1 cup taco sauce
¼ cup firmly packed brown sugar
1 tablespoon your favorite hot sauce
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon allspice
4 ounces Ibarra Mexican chocolate
or bittersweet chocolate, chopped
¼ cup chopped cilantro or parsley sprigs

Method:
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. Discard the stems and all the seeds from the dried chiles. Place the dried chiles in an electric spice grinder, and grind to a powder.

Transfer the powdered chiles to a deep 12-inch pan. Add the garlic, tomato sauce, chicken broth, taco sauce, brown sugar, hot sauce, cinnamon, salt, and allspice. Bring to a simmer and cook at a simmer for 15 minutes.

Then add the wings, bring to a simmer, and cook at a simmer until the wings become tender, about 30 minutes. Stir the wings every 5 minutes. This can be done 24 hours prior to serving.

To serve, bring the wings and the sauce to a simmer. Stir in the chocolate.

Cook until nearly all the sauce evaporates, about 10 minutes. Transfer to plates or a platter. Sprinkle with cilantro and serve.

Braised Chicken Wings with Mexican Chocolate Sauce

Braised Caribbean Pirate Chicken Wings

How to make Braised Caribbean Pirate Chicken Wings Recipe - Many ingredients combine here to create a dynamic flavor of sweet, sour, rich, spicy, and herbal high notes. It’s important to use unsweetened coconut milk, rather than coconut milk used for cocktail drinks, and to avoid “lowfat” coconut milk, which is a grayish color and tastes bad. As for the pineapple, buy the peeled, cored, fresh pineapple sold in small plastic containers.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup unsweetened coconut milk
1 cup freshly squeezed orange juice
1 cup chopped fresh pineapple
Grated zest from 1 lime
2 teaspoons Asian chile sauce
1 teaspoon salt
¼ cup chopped mint leaves
2 tablespoons chopped cilantro sprigs
3 tablespoons flavorless cooking oil
4 cloves garlic, minced
2 tablespoons minced ginger

Method:
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the coconut milk, orange juice, pineapple, lime zest, chile sauce, salt, mint, and cilantro.

In a deep 12-inch pan, combine the oil, garlic, and ginger and cook over medium heat. When the garlic begins to brown, add the coconut liquid. Bring to a low boil and add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes.

Stir occasionally. This can be done 24 hours prior to serving.

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. Serve.

Mediterranean Pesto Chicken Wings

How to make Mediterranean Pesto Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
8 cloves garlic, peeled
1½ cups packed basil leaves
1 cup packed mint leaves
½ cup pine nuts, toasted
½ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon crushed red chile flakes

Method:
Cut off the wing tips and save them for making stock. In a food processor, mince the garlic. Add the basil, mint, and pine nuts and mince. Slowly pour in the olive oil, adding enough so that the mixture becomes a paste.

Add the lemon juice, salt, and chile flakes, and process again. In a bowl large enough to hold the wings, combine the wings and pesto. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. 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. The wings are done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Mediterranean Pesto Chicken Wings

Italian Stuffed Chicken Wings

How to make Italian Stuffed Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
¼ cup pine nuts, toasted
1 pound ground veal
¼ cup chopped roasted red pepper (bottled variety)
2 green onions, ends trimmed, minced
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped fresh basil
1 egg, beaten

ITALIAN TOMATO GLAZE:
2 tablespoons olive oil
3 cloves garlic, minced
1 cup bottled tomato or spaghetti sauce
1 cup red wine
2 teaspoons tomato paste
½ teaspoon salt
1 tablespoon minced fresh oregano
½ teaspoon crushed red chile flakes

Method:
Prepare the wings for stuffing. In a bowl, combine the nuts, veal, red peppers, green onions, garlic, salt, black pepper, basil, and egg. Using your fingers, mix until evenly blended. Transfer the stuffing to a pastry bag and fill the wings.

To make the glaze, place a saucepan over medium heat. Add the olive oil and sauté the garlic until it sizzles, about 1 minute. Then add the tomato sauce, wine, tomato paste, salt, oregano, and chile flakes. Bring to a boil and cook for 10 minutes at a low boil. Cool the sauce to room temperature.

Place the wings in a large bowl and pour the glaze over the wings. Gently coat the chicken wings with the glaze. This can be done up to 12 hours in advance; keep refrigerated.

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. Drain the wings and reserve the glaze. Place the wings in a single layer on the rack and roast for 45 minutes. Serve.

Bbq Chicken Wings with Mustard, Tequila, and Juniper Berries

How to make Bbq Chicken Wings with Mustard, Tequila, and Juniper Berries Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 cups tequila, vodka, or gin
1 cup Dijon mustard
1 cup freshly squeezed lemon juice
½ cup honey
½ cup thin soy sauce
1 tablespoon crushed juniper berries, or
3 tablespoons minced rosemary
6 cloves garlic, minced
4 serrano chiles, minced, including the seeds,
or 1 tablespoon your favorite hot sauce
1/3 cup chopped cilantro sprigs

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. 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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Bbq Chicken Wings with Mustard, Tequila, and Juniper Berries

Jamaican Bbq Chicken Wings

How to make Jamaican Bbq Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
¼ cup thinly sliced ginger
6 cloves garlic, peeled
4 serrano or jalapeño chiles,
or 2 tablespoons hot sauce
½ cup chopped mint leaves
2 cups fresh pineapple chunks
¼ cup thin soy sauce
¼ cup honey
¼ cup freshly squeezed lime juice
1 teaspoon freshly ground black pepper

Method:
Cut off the wing tips and save them for making stock. In a food processor, mince the ginger, garlic, and chiles. Add all the remaining ingredients and process into a smooth paste. Transfer to a large bowl.

Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. 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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a serving platter and serve.

Bbq Chicken Wings with Habanero Strawberry Glaze

How to make Bbq Chicken Wings with Habanero Strawberry Glaze recipe - Habanero chiles are one of this planet’s hottest chiles. Ranging in color from light green to bright orange to deep yellow, they are 1 inch in diameter, irregularly shaped, and similar to Scotch bonnets. Habanero chiles are native to the Caribbean, the Yucatan Peninsula, and the north coast of South America. When handling them, always place your hands in plastic bags. Or substitute less spicy jalapeño or serrano chiles, or your favorite hot sauce.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 cup strawberry jam
Grated or minced zest from 4 limes
1 cup freshly squeezed lime juice
½ cup minced ginger
1 teaspoon salt
½ cup chopped fresh mint
2 habanero chiles, minced, including the seeds

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. 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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Bbq Chicken Wings with Pomegranate Glaze

How to make Bbq Chicken Wings with Pomegranate Glaze Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1½ cups pomegranate molasses
3 tablespoons grated lemon zest
¾ cup freshly squeezed lemon juice
2 tablespoons ground coriander
1 tablespoon crushed red chile flakes
⅓ cup minced ginger
4 cloves garlic, minced
2 green onions, ends trimmed, minced
¼ cup chopped rosemary sprigs

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. 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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.

Bbq Chicken Wings with Pomegranate Glaze

Latin Chicken Wings with Mango Chili Glaze

How to make Latin Chicken Wings with Mango Chili Glaze Recipe - Mango nectar is sold in the juice section of most supermarkets and is used to add volume to the marinade. But it’s the fresh ripe mangoes that contribute the tropical Latin flavor. Make this recipe only when perfectly ripe mangoes are available. They should be slightly soft to the touch. Using a paring knife, remove the skin, and cut away the flesh in large pieces. Then mince or puree.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
3 serrano or jalapeño chiles
¼ cup thinly sliced ginger
5 cloves garlic
3 green onions, ends trimmed
¼ cup minced cilantro sprigs or mint leaves
1 (12-ounce) can mango nectar
Fruit from 2 ripe mangoes (about 2 cups)
¼ cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon allspice

Method:
Cut off the wing tips and save them for making stock. 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. In a large bowl, combine the wings and mango mixture. Mix thoroughly.

Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

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. 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.

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.

Chicken Wings with Chipotle Honey Glaze

How to make Chicken Wings with Chipotle Honey Glaze Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

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 (optional)

Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the garlic, cilantro, chipotle chiles and their sauce, taco sauce, honey, vinegar, cumin, and salt.

Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better). If using a gas barbecue or an indoor grill, preheat to medium (350°F). If
using charcoal or wood, prepare a are.

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.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a serving platter, drizzle the sour cream over the wings, and serve.

Chicken Wings with Chipotle Honey Glaze

Roast chicken Wings with Olives, Rosemary, and Pine Nuts

How to make Roast chicken Wings with Olives, Rosemary, and Pine Nuts Recipe - Imported black olives are olives allowed to hang on the branches until they turn black; then they are picked and cured. American canned black olives are made from olives picked green off the trees and then chemically treated to turn them black. This practice dates to the early canning industry developed during the American Civil War. Imported black olives are an immense flavor improvement compared to the canned variety.

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup imported black olives, pitted and minced
½ cup extra-virgin olive oil
¼ cup honey
¼ cup chopped fresh rosemary
6 cloves garlic, minced
2 teaspoons crushed red chile flakes
½ cup pine nuts, toasted and finely chopped
1 teaspoon salt

Method:
Cut off the wing tips and save them for making stock. In a bowl, combine all the remaining ingredients. Add the wings, and mix thoroughly.

Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

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. 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.

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.

Middle Eastern Chicken Wings

How to make Middle Eastern Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
Grated zest from 2 lemons
1 cup freshly squeezed lemon juice
1 cup extra-virgin olive oil
½ cup honey
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
1½ teaspoons salt
6 cloves garlic, minced
⅓ cup minced ginger
½ cup chopped cilantro sprigs
½ cup chopped mint leaves
2 teaspoons freshly grated nutmeg

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Middle Eastern Chicken Wings

Sizzling chicken Wings with Dijon Mustard Rub

How to make Sizzling chicken Wings with Dijon Mustard Rub recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
½ cup chopped parsley
6 cloves garlic, minced
2 shallots, minced
2 tablespoons grated lemon zest
⅔ cup freshly squeezed lemon juice
⅔ cup extra-virgin olive oil
⅔ cup Dijon mustard
⅔ cup thin soy sauce

Method:
Cut off the wing tips and save them for making stock. 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 1 to 24 hours (the longer, the better).

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. 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.

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.

Sizzling chicken Wings with Dijon Mustard Rub

Mexican Chicken Wings with Jalapeño Glaze

How to make Mexican Chicken Wings with Jalapeño Glaze recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
1 teaspoon salt
2 teaspoons freshly ground black pepper
1 tablespoon ground cumin
4 cloves garlic, minced
2 cups jalapeño jam
2 cups freshly squeezed orange juice
2 jalapeño chiles, minced, including the seeds
¼ cup chopped cilantro sprigs

Method:
Cut of the wing tips and save them for making stock. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stirring to combine. Let cool to room temperature.

In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

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. 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.

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.

Braised Wings With Red Wine and Mushroom Sauce

How to make Braised Wings With Red Wine and Mushroom Sauce Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
3 tablespoons unsalted butter
2 small yellow onions, chopped
4 cloves garlic, minced
4 cups chopped brown button mushrooms
2 cups red wine
2 cups chicken broth
4 teaspoons tomato paste
1 teaspoon sugar
2 tablespoons chopped fresh thyme or oregano leaves
2 teaspoons crushed red chile flakes
1 teaspoon salt

Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat.

Add the butter and the onions. Cook until the onion browns, about 12 minutes. Add the garlic and mushrooms to the pan. Cook until the mushrooms wilt, about 6 minutes. Meanwhile, in a large bowl, combine all the remaining ingredients.

Pour into the pan and bring to a low boil. Add the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

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. Serve. Can be reheated and served the next day.

Braised Wings With Red Wine and Mushroom Sauce

Spicy Lollipop Chicken Wings

How to make Spicy Lollipop Chicken Wings Recipe

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
12 chicken wings
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon crushed red chile flakes
¼ cup chopped parsley

THE MOP:
1 tablespoon grated lime zest
½ cup freshly squeezed lime juice
½ cup sugar
½ cup water
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon crushed red chile flakes

Method:
Lollipop the chicken wings. You should have 24 pieces. Using your fingers, rub the garlic into the lollipop chicken wing meat. In a bowl, combine the cumin, coriander, cinnamon, salt, and chile cakes. Stir to mix evenly, then rub the spices into the meat. This can be done 12 hours before cooking; keep refrigerated.

To make the mop, in a small saucepan, combine the mop ingredients. Place over medium heat. Stir until the mop boils. Set aside.

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. Dip each lollipop into the sauce. Stand the lollipops, meaty end downward, on the wire rack.

Place in the oven and roast for 30 minutes. Brush the meat with the mop after 15 minutes of cooking. When the wings are cooked, transfer to a serving platter. Sprinkle with the parsley. Serve at once.

Spicy Lollipop Chicken Wings