3 FREE Chicken Wing Recipes
Do you like chicken wings? Love them? Yeah, me too! Today, I have 3 different types of chicken wing recipes for you…
I like to say that I come from the land of the original chicken wings, fondly known as “Buffalo wings.” That recipe was first formulated in a bar in Buffalo, NY in the 1980’s. Well, I’m not actually from Buffalo, but I am from a western suburb of Rochester, NY, so close enough. (I live in Montana now, though, so go figure…)
Anyway, here’s the original recipe for wings…
Authentic Buffalo Wings
Ingredients:
3 pounds of wingettes (wing drumsticks and wings separated)
1 cup flour
1 cup vegetable oil
3/4 cup Louisiana hot sauce
1/4 cup melted margarine or butter
Directions:
The night before you plan to make the wings, wash them in cold water. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried.
The following day, put flour in a zipper lock bag. Add a few pieces of chicken wings at a time, zip the bag, and shake it until the wing pieces are well coated. (NOTE: You can add seasonings to the flour if you like, such as cayenne or black pepper and salt.) Repeat until all wings are coated with flour. Meanwhile, heat the oil in an electric frying pan or skillet on medium-high heat. Add a few wings at a time to the pan (be careful of splattering!). Watch the wings carefully, turning as they brown. Once they’re brown on both sides, turn the heat down to medium or medium-low. Continue cooking, turning occasionally, until chicken meat is cooked, about 8 to 10 minutes, depending on the size of the wings. Do them in several batches, if necessary.
Next, mix the melted butter and hot sauce in a bowl or zipper lock bag. Add the wings and shake or stir to coat with sauce. (If you want “suicide” wings, add 1/4 cup of Tabasco sauce too.) Serve with chunky blue cheese salad dressing (Marie’s is perfect) and celery sticks.
Cajun Chicken Wings
Ingredients:
12 chicken wings — tips removed
5 bay leaves — crumbled into bits
3/4 teaspoon caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves — finely chopped
1 1/2 teaspoons dry mustard
2 teaspoons paprika
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons brandy
2 tablespoons fresh lemon or lime juice
Directions:
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken
wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.
Sweet-Sour Chicken Wings
Ingredients:
20 chicken wings
7 1/2 ounces tomato sauce (half can)
2 tablespoons orange marmalade
1 tablespoon honey
2 teaspoons ginger — minced
2 teaspoons fermented chili sauce
2 teaspoons pepper vinegar
4 garlic cloves — peeled
1 teaspoon salt (scant)
2 teaspoons MSG
1/2 cup water (more as needed)
Dash Tabasco
Directions:
Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.
Notes:
Use vinegar “which has been used to keep a supply of bird’s-eye peppers.” After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less
than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)
