How to make Angel Chicken Pasta Recipe - A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
6 servings
Ingredients:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Method:
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.
Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Monday, January 18, 2016
Amish White Bread
How to make Amish White Bread Recipe - I got this recipe from a friend. It is very easy, and doesn't take long to make.
24 servings
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Method:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
24 servings
Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Method:
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
American Lasagna
How to make American Lasagna Recipe - Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.
8 servings
Ingredients:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Method:
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.
Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
8 servings
Ingredients:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Method:
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.
Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Amazingly Easy Irish Soda Bread
How to make Amazingly Easy Irish Soda Bread Recipe - A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around.
20 servings
Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Method:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly.
Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
20 servings
Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Method:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly.
Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Amazing Pork Tenderloin in the Slow Cooker
How to make Amazing Pork Tenderloin in the Slow Cooker Recipe - This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it
6 servings
Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Method:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
6 servings
Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Method:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Alysonss Broccoli Salad
How to make Alysonss Broccoli Salad Recipe - Confirmed broccoli haters have changed their minds after tasting this salad. It is great for potlucks or buffet meals. Make a day or so before you wish to serve to meld the ingredients. I have used sugar substitutes for the white sugar and also used nonfat or low-fat mayonnaise and it still tastes great!
6 servings
Ingredients:
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Method:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise.
Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
6 servings
Ingredients:
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Method:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise.
Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
All Day Apple Butter
How to make All Day Apple Butter Recipe - This tasty apple butter is a real slow cooker, but well worth the wait. Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.
128 servings
Ingredients:
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Method:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
128 servings
Ingredients:
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Method:
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Alfredo Sauce
How to make Alfredo Sauce Recipe - Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
4 servings
Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Method:
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
4 servings
Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Method:
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Alaska Salmon Bake with Pecan Crunch Coating
How to make Alaska Salmon Bake with Pecan Crunch Coating Recipe - Baked salmon makes an excellent main course!
6 servings
Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
Method:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
6 servings
Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
Method:
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Addictive Sweet Potato Burritos
How to make Addictive Sweet Potato Burritos Recipe - Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.
12 servings
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Method:
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes.
Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.
12 servings
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Method:
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes.
Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.
Actually Delicious Turkey Burgers
How to make Actually Delicious Turkey Burgers recipe - This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.
12 servings
Ingredients:
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 teaspoon ground black pepper
1 teaspoon salt
1 clove garlic, peeled and minced
1/4 cup chopped fresh parsley
Method:
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
12 servings
Ingredients:
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 teaspoon ground black pepper
1 teaspoon salt
1 clove garlic, peeled and minced
1/4 cup chopped fresh parsley
Method:
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Absolutely Ultimate Potato Soup
How to make Absolutely Ultimate Potato Soup Recipe
8 servings
Ingredients
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
Method:
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
8 servings
Ingredients
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
Method:
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Absolutely Fabulous Greek/House Dressing
How to make Absolutely Fabulous Greek/House Dressing Recipe - This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!
Ingredients:
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Method:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Ingredients:
1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
Method:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Absolute Mexican Cornbread
How to make Absolute Mexican Cornbread Recipe - This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
6 servings
Ingredients:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
Method:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
from:
http://allrecipes.com
6 servings
Ingredients:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
Method:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
from:
http://allrecipes.com
A Good Easy Garlic Chicken
How to make A Good Easy Garlic Chicken Recipe
4 servings
Ingredients:
3 tablespoons butter
4 skinless, boneless chicken breast halves
Market Pantry Chicken Breasts 40-oz
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
Method:
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
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| A Good Easy Garlic Chicken |
Sweet and Sour Vietnamese Chicken Wings
How to make Sweet and Sour Vietnamese Chicken Wings Recipe - There is a famous Vietnamese dipping sauce, nuoc cham, that is used throughout the country to flavor everything from spring rolls to grilled meats and seafood. It’s sort of the Vietnamese equivalent of our ketchup, though far more complex-tasting. The dipping sauce ingredients form the foundation for this chicken wing marinade. A word of caution: be sure to buy Vietnamese or Thai fish sauce. Fish sauces manufactured in other Asian countries have a much higher salt content and a stronger taste that will unbalance the flavors in this recipe.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
½ cup freshly squeezed lime juice
½ cup firmly packed brown sugar
½ cup Vietnamese or Thai fish sauce
½ cup mango, guava, or papaya nectar
2 tablespoons Asian chile sauce
4 cloves garlic, minced
⅓ cup chopped cilantro sprigs
¼ cup minced ginger
¼ cup minced lemongrass, stem only
¼ cup minced roasted, unsalted peanuts
4 cups shredded iceberg lettuce
Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the lime juice, brown sugar, fish sauce, mango nectar, chile sauce, garlic, cilantro, ginger, lemongrass, and peanuts.
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. Place a layer of lettuce on a platter. Add the wings on top of the lettuce. Serve.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
½ cup freshly squeezed lime juice
½ cup firmly packed brown sugar
½ cup Vietnamese or Thai fish sauce
½ cup mango, guava, or papaya nectar
2 tablespoons Asian chile sauce
4 cloves garlic, minced
⅓ cup chopped cilantro sprigs
¼ cup minced ginger
¼ cup minced lemongrass, stem only
¼ cup minced roasted, unsalted peanuts
4 cups shredded iceberg lettuce
Method:
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine the lime juice, brown sugar, fish sauce, mango nectar, chile sauce, garlic, cilantro, ginger, lemongrass, and peanuts.
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. Place a layer of lettuce on a platter. Add the wings on top of the lettuce. Serve.
Crispy Lollipop Chicken Wings
How to make Crispy Lollipop Chicken Wings Recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
12 chicken wings
1 tablespoon five-spice powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 cups flavorless cooking oil
Your favorite salsa
CHINESE BATTER:
1 cup cornstarch
1 cup unbleached white flour
2 tablespoons wine vinegar
1 teaspoon crushed red chile flakes
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2½ cups soda water, chilled
Method:
Lollipop the chicken wings. You should have 24 pieces. Rub the meat with five-spice powder, pepper, and salt.
To make the batter, in a bowl, combine all the batter ingredients. Stir with a whisk until smooth. Refrigerate the batter until thoroughly chilled.
To cook, place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350° to 375°F). Stir the batter.
Turn the heat to high. Dip the meaty end of 12 wings into the batter and then add to the oil. Deep-fry until the batter becomes deep golden and the meat is cooked along the bone (cut into one with a paring knife).
Total cooking time is about 6 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Serve with your favorite salsa.
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| Crispy Lollipop Chicken Wings |
Chinese Lollipop Chicken Wings with Citrus Glaze
How to make Chinese Lollipop Chicken Wings with Citrus Glaze Recipe - Lollipop chicken wings are one of the marvels of Chinese cuisine. But it does take practice to make perfect. Since they freeze well, why not spend a morning or early evening making a great mound of lollipop wings that can be stockpiled for future gatherings of friends? Chinese cooks batter and deep-fry lollipop wings, but we think the best technique for home cooking is to rub them with a favorite glaze or barbecue sauce and then roast them in a hot oven. Danny Kaye taught me the lollipop technique in 1979.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup hoisin sauce
⅔ cup plum sauce
¼ cup oyster sauce
2 teaspoons Asian chile sauce
3 cloves garlic, minced
1 tablespoon minced ginger
CITRUS GLAZE:
2 tablespoons grated orange zest
1 cup freshly squeezed orange juice
¼ cup sugar
½ cup distilled white vinegar
½ cup orange marmalade
¼ cup minced ginger
1 tablespoon Asian chile sauce
Method:
Lollipop the chicken wings. You should have 48 pieces. In a bowl, combine the hoisin sauce, plum sauce, oyster sauce, chile sauce, garlic, and ginger.
Mix well. Dip the lollipop ends into the marinade, then transfer to a shallow baking pan. Marinate for 1 to 24 hours in the refrigerator (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil, and spray the foil with nonstick spray. Stand the lollipop wings, meaty end downward, on the baking pan. Place in the oven and roast for 40 minutes. Meanwhile, make the glaze.
In a small saucepan, combine all the glaze ingredients, bring to a boil, and boil until it begins to thicken, about 4 minutes. After the wings are cooked, brush them with the glaze. Serve at once.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup hoisin sauce
⅔ cup plum sauce
¼ cup oyster sauce
2 teaspoons Asian chile sauce
3 cloves garlic, minced
1 tablespoon minced ginger
CITRUS GLAZE:
2 tablespoons grated orange zest
1 cup freshly squeezed orange juice
¼ cup sugar
½ cup distilled white vinegar
½ cup orange marmalade
¼ cup minced ginger
1 tablespoon Asian chile sauce
Method:
Lollipop the chicken wings. You should have 48 pieces. In a bowl, combine the hoisin sauce, plum sauce, oyster sauce, chile sauce, garlic, and ginger.
Mix well. Dip the lollipop ends into the marinade, then transfer to a shallow baking pan. Marinate for 1 to 24 hours in the refrigerator (the longer, the better).
Preheat the oven to 375°F. Line a shallow baking pan with foil, and spray the foil with nonstick spray. Stand the lollipop wings, meaty end downward, on the baking pan. Place in the oven and roast for 40 minutes. Meanwhile, make the glaze.
In a small saucepan, combine all the glaze ingredients, bring to a boil, and boil until it begins to thicken, about 4 minutes. After the wings are cooked, brush them with the glaze. Serve at once.
Thai Stuffed Chicken Wings
How to make Thai Stuffed Chicken Wings Recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 pound raw shrimp, shelled and deveined
2 green onions, ends trimmed, minced
2 tablespoons minced ginger
2 cloves garlic, minced
2 tablespoons oyster sauce
2 teaspoons Asian chile sauce
THAI GLAZE:
⅔ cup Thai sweet chili sauce
½ cup Thai or Vietnamese fish sauce
1 tablespoon grated lemon zest
½ cup freshly squeezed lime juice
¼ cup minced ginger
4 cloves garlic, minced
¼ cup chopped mint or basil leaves
Method:
Prepare the chicken wings for stuffing. Finely mince the shrimp. In a bowl, combine the shrimp, green onions, ginger, garlic, oyster sauce, and chile sauce. 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.
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| Thai Stuffed Chicken Wings |
Braised “Red Cooked” Chicken Wings Shanghai Style
How to make Braised “Red Cooked” Chicken Wings Shanghai Style Recipe - Red cooking is a very popular way to cook pork shoulder in the Shanghai area. The pork is simmered for many hours until “chopstick tender” and becomes an amazing glossy reddish color due to the large amount of dark soy sauce used. Wings are also delicious simmered in this manner.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 cups red wine
½ cup dark soy sauce
½ cup firmly packed brown sugar
2 tablespoons hoisin sauce
3-inch stick cinnamon
6 whole cloves
1 teaspoon crushed red chile flakes
¼ cup chopped ginger
6 cloves garlic, minced
1 tablespoon grated orange zest
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 all the remaining ingredients. Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer.
Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the 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.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 cups red wine
½ cup dark soy sauce
½ cup firmly packed brown sugar
2 tablespoons hoisin sauce
3-inch stick cinnamon
6 whole cloves
1 teaspoon crushed red chile flakes
¼ cup chopped ginger
6 cloves garlic, minced
1 tablespoon grated orange zest
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 all the remaining ingredients. Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer.
Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the 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.
Asian Braised Chicken Wings
How to make Asian Braised Chicken Wings Recipe - This is a rich-tasting tomato-based sauce. We have tested this recipe with equally good results using numerous brands of tomato and pasta sauces. As a variation, try boiling the sauce until it thickens, then cool it to room temperature and use it as a marinade for wings before they are roasted in the oven or grilled on the barbecue. Excellent!
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 green onions, ends trimmed, chopped
2 cups chicken broth
1 cup tomato or pasta sauce
½ cup dry sherry or Chinese rice wine
¼ cup hoisin sauce
¼ cup thin soy sauce
¼ cup oyster sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chile sauce
3 tablespoons flavorless cooking oil
2 tablespoons minced garlic
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 green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce.
Place a deep 12-inch pan over medium heat.
Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. 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.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 green onions, ends trimmed, chopped
2 cups chicken broth
1 cup tomato or pasta sauce
½ cup dry sherry or Chinese rice wine
¼ cup hoisin sauce
¼ cup thin soy sauce
¼ cup oyster sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chile sauce
3 tablespoons flavorless cooking oil
2 tablespoons minced garlic
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 green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce.
Place a deep 12-inch pan over medium heat.
Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. 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.
Braised Chicken Wings with Coconut Curry Herb Sauce
How to make Braised Chicken Wings with Coconut Curry Herb Sauce recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 vine-ripened tomatoes, chopped, including seeds
¼ cup chopped cilantro sprigs
1 cup dark raisins
2 cups unsweetened coconut milk
¼ cup Thai or Vietnamese fish sauce
2 tablespoons curry powder
2 tablespoons your favorite hot sauce
1 tablespoon freshly grated nutmeg
2 teaspoons grated orange zest
¼ teaspoon salt
3 tablespoons flavorless cooking oil
2 tablespoons minced ginger
5 cloves garlic, minced
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 tomatoes, cilantro, raisins, coconut milk, fish sauce, curry powder, hot sauce, nutmeg, orange zest, and salt. Place a deep 12-inch pan over medium heat.
Heat the cooking oil and sauté the ginger and garlic for 1 minute. Add the coconut milk mixture. 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.
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| Braised Chicken Wings with Coconut Curry Herb Sauce |
Bbq Chicken Wings with Green Curry
How to make Bbq Chicken Wings with Green Curry Recipe - “Curry” means a blend of seasonings and spices ground into a paste. Thai curries have no resemblance to Indian curries, and this is particularly true for this green curry paste, a kind of exotic pesto sauce. When making curry, it’s important to use whole spices, such as coriander seeds, because they have a more complex flavor than that of ground spices.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
8 whole cloves
1 tablespoon black peppercorns
2 tablespoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon cumin seeds
6 cloves garlic, peeled
¼ cup thinly sliced ginger
3 whole serrano chiles, stemmed
3 cups packed fresh basil leaves
1 teaspoon salt
¼ cup flavorless cooking oil
2 limes, cut into wedges
Method:
Cut off the wing tips and save them for making stock. Using an electric spice grinder, grind the whole cloves, peppercorns, coriander seeds, caraway seeds, and cumin seeds into a powder. In a food processor, mince the garlic, ginger, and chiles.
Add the basil and mince. Add the powdered spices and the salt. With the food processor running, slowly add the oil, stopping when the mixture forms a paste. In a large bowl, combine the
chicken wings and the green curry paste.
Mix thoroughly, rubbing the green curry paste into the chicken skin. 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 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, accompanied by the lime wedges.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
8 whole cloves
1 tablespoon black peppercorns
2 tablespoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon cumin seeds
6 cloves garlic, peeled
¼ cup thinly sliced ginger
3 whole serrano chiles, stemmed
3 cups packed fresh basil leaves
1 teaspoon salt
¼ cup flavorless cooking oil
2 limes, cut into wedges
Method:
Cut off the wing tips and save them for making stock. Using an electric spice grinder, grind the whole cloves, peppercorns, coriander seeds, caraway seeds, and cumin seeds into a powder. In a food processor, mince the garlic, ginger, and chiles.
Add the basil and mince. Add the powdered spices and the salt. With the food processor running, slowly add the oil, stopping when the mixture forms a paste. In a large bowl, combine the
chicken wings and the green curry paste.
Mix thoroughly, rubbing the green curry paste into the chicken skin. 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 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, accompanied by the lime wedges.
Spicy Mango Chicken Wings
How to make Spicy Mango Chicken Wings Recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 cups mango puree (from about 4 fresh ripe mangoes)
½ cup freshly squeezed lime juice
3 tablespoons Asian chile sauce
¼ cup oyster sauce
¼ cup honey
6 cloves garlic, minced
¼ cup minced ginger
¼ cup chopped cilantro sprigs or mint leaves
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.
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| Spicy Mango Chicken Wings |
Bbq Chinese Chicken Wings
How to make Bbq Chinese Chicken Wings Recipe - My longtime students will recognize this barbecue marinade. I make it in giant amounts, store it indefinitely in the refrigerator, and use it on everything that’s going to be roasted, grilled, or smoked. It makes a wonderful present to distribute during the holiday season or as a fun gift to bring to friends’ homes. A word of warning: make the extra effort to buy the brands of Asian seasonings we recommend in the glossary. These are far superior in taste compared to the Chinese condiments manufactured just for American markets.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup hoisin sauce
½ cup plum sauce
⅓ cup oyster sauce
¼ cup wine vinegar
2 tablespoons dry sherry or Chinese rice wine
2 tablespoons toasted sesame oil
1 tablespoon Asian chile sauce
1 tablespoon grated orange zest
1 teaspoon five-spice powder
6 cloves garlic, minced
¼ cup minced ginger
1 green onion, 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).
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.
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
1 cup hoisin sauce
½ cup plum sauce
⅓ cup oyster sauce
¼ cup wine vinegar
2 tablespoons dry sherry or Chinese rice wine
2 tablespoons toasted sesame oil
1 tablespoon Asian chile sauce
1 tablespoon grated orange zest
1 teaspoon five-spice powder
6 cloves garlic, minced
¼ cup minced ginger
1 green onion, 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).
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.