Crunchy Parmesan Chicken Wings

4 pounds Chicken wings
1/2 cup Flour
1/2 teaspoon Paprika
1/4 teaspoon Salt and pepper
4 Eggs
2 cups Parmesan cheese -- freshly gra
1/2 cup Dry bread crumbs
1 teaspoon Each dried basil and oregano
Remove tips from chicken wings and reserve for stock if desired; separate
wings at joints.
In a shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish, combine cheese, bread crumbs, basil and oregano.
Dip wings into flour mixture, then into eggs, then into cheese mixture,
pressing firmly. (Wings can be prepared to this point, placed on rack,
covered and refrigerated for up to 4 hours.) Arrange wings on greased
rimmed baking sheets. Bake in 375F oven for 35-40 minutes, turning once, or until golden brown and crisp.
This can make about 60 pieces.

Crispy Honey Wings

3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
3 pounds chicken wings
Mix honey, worcestershire sauce and ginger. Grill chicken wings 4-6" from
medium coals, 20-25 minutes, brushing frequently with honey mixture and
turning after 10 minutes, until done.
NOTE: If you can't find white worcestershire sauce, the dark colored variety can be used instead.

CRISPY ORIENTAL CHICKEN WINGS

1 1/2 pounds chicken wings -- disjointed
1 medium egg
1/2 cup soy sauce
2 tablespoons garlic powder
1/4 teaspoon ginger powder
1 medium onion -- finely diced
2 cups finely crushed corn flakes
Mix together the egg, soy sauce, garlic powder and ginger powder. Set aside.
On wax paper, mix together crushed corn flakes and diced onion. Dip each
wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or
until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. This recipe can yield 24 appetizers.

Broiled Chicken Wings

Broiled Chicken Wings

1 pound chicken wings
3 tablespoons lemon juice
3 tablespoons soy sauce
1/8 teaspoon onion powder
salt -- to taste
pepper -- to taste
1 tablespoon honey
1 tablespoon catsup

Remove tips from wings; cut wings into 2 pieces, and place in a shallow
dish. Combine lemon juice, soy sauce, and onion powder; pour over chicken.
Cover and marinate wings in refrigerator several hours or overnight. Drain
chicken wings, reserving 1 tablespoon marinade; place wings on a
foil-lined broiler pan. Sprinkle with salt and pepper. Combine reserved
marinade, honey, and catsup, stirring well; brush half of mixture on
chicken wings. Broil 6 to 7 inches from broiler for 7 minutes. Turn and
brush with remaining sauce; broil 7 additional minutes.

BLUE CORNMEAL CHICKEN WINGS

BLUE CORNMEAL CHICK WINGS

1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon Crushed red pepper
10 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
1/8 teaspoon Pepper

You need a large glass or plastic bowl for this. mix the lime juice, the oil and red pepper in the bowl.Cut each chicken wing at joints to make 3 pieces. Discard the tip. Cut off and discard any excess skin.

Place wings in oil mixture and stir to coat. Cover and refrig 3 hours,
stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake
remaining ingredients in plastic bag or mix in bowl. Shake wings in
cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes.
Turn. Bake until golden brown, 20 to 25 minutes longer.

Blue Cheese Dip

Blue Cheese Dip

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

This recipe is very easy to prepare, just place everything in a food processor and process till smooth. Chill.
Serve with celery sticks and Buffalo Chicken Wings.
Hum yummy yummy.

BEAUJOLAIS-GLAZED CHICKEN WINGS

BEAUJOLAIS-GLAZED CHICKEN WINGS

3 pounds Chicken wings -- tips removed at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons Ginger root -- chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne

For garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and gingerroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
2. Line a baking pan with foil. Coat a cooking cooking spray and place rack in baking pan.
3. Drain chicken and arrange on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted.Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze.Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool minutes. Can be baked up to a day ahead and reheated.
5. Arrange in overlap

AFRICAN CHICKEN WINGS

AFRICAN CHICKEN WINGS

Ingredients
FOR THE WINGS
· 4 Garlic cloves
· 2 Shallots
· 1 1/2 teaspoons Salt
· 1 tablespoon Chinese 5 spice
· 2 teaspoons Paprika
· 1 teaspoon Dried rosemary -- crumbled
· 1/2 teaspoon Cayenne -- or to taste
· 2 tablespoons Vegetable oil
· 4 pounds Chicken wings -- about 20-24
· Tips removed
FOR THE SAUCE
· 1/3 cup Natural style peanut butter
· 1/4 cup Canned cream of coconut --
· Well stirred
· 2 Garlic cloves -- chopped
· 1/4 cup Water
· 1/4 cup Red bell pepper -- chopped
· 1/8 teaspoon Dried hot red pepper flakes
Or to taste
· 1 teaspoon Soy sauce
· Coriander sprigs

Today’s recipe is the African chicken wings, usually made in some parts of Africa. It takes nothing less than 5 hours to make this, but the end result is usually rewarding. The chicken used in Africa has a little more taste and retains more flavors as compared to what obtains elsewhere.
THE WINGS:
To prepare the chicken wings: Mince and mash the garlic and
shallots to a paste with the salt. In a large bowl stir the paste together
with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until they are completely
covered with the marinade. Let them marinate, covered and chilled for 4
hours or overnight. Arrange the wings, skin side up, on the rack of a
foil lined large broiler pan and bake them in the upper third of a
preheated 425F oven for 25 to 30 minutes or until they are golden. The
wings may be prepared one day in advance, kept covered and chilled and
then reheated before serving.
THE SAUCE:
In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.
THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter with the coriander.

Cajun Chicken Wings

Cajun Chicken is very easy to make, all you need to prepare this tasty meal is listed below

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
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Cook the chicken wings in boiling water for about 10 minutes, this allows the chicken to defat.Drain and set aside to cool.Preheat your 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.

The whole process takes about an hour.