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Recipes

RcpCardAfrican Chicken Wings
RcpCardAnchor Bar Hot Wings
RcpCardBarbecued Chicken Wings
RcpCardBarbecued Chicken Wings - Peak Gai Yang
RcpCardBeaujolais-Glazed Chicken Wings
RcpCardBetty White's Chicken Wings Pacifica
RcpCardBlue Cornmeal Chicken Wings
RcpCardBroiled Chicken Wings
RcpCardBuffalo Chicken Wings
RcpCardBuffalo-Style Chicken Wings
RcpCardCan't Get Enough Chicken Wings
RcpCardCenter Club Chicken Wings
RcpCardChicken Wings
RcpCardChicken Wings in Five Spice
RcpCardChicken Wings W/sauce
RcpCardChilled Chilied Chicken Wings
RcpCardChinese Chicken Wings
RcpCardCrispy Honey Wings
RcpCardCrunchy Parmesan Chicken Wings
RcpCardCurried Chicken Wings
RcpCardCurried Chicken Wings (Ga Lei Gai Yik)
RcpCardEasy Teriyaki Wings
RcpCardEmpress Chicken Wings
RcpCardFajita Chicken Wings
RcpCardGarlic Chicken Wings
RcpCardGeri's Honey Curry Chicken Wings
RcpCardGlazed Shoyu Chicken Wings
RcpCardGuerrini Chicken Wings
RcpCardHawaiian Chicken Wings
RcpCardHome-Made Hot Wings
RcpCardHot 'n' Spicy Chicken Wings with Blue Cheese
RcpCardHot and Spicy Chicken Wings
RcpCardHot Chicken Wings

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African Chicken Wings

8 servings

Coriander sprigs+, for
if desired+
-----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

THE WINGS: 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 over night. 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.

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 33
Percent Total Calories From: Fat 78%, Protein 4%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 480mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 733 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units

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Anchor Bar Hot Wings

12 servings

chicken wing
Read below+

The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. 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. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-!
8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar.
Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them.
There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry.
Celery sticks and chunky blue cheese dressing (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.

Nutrition Facts
Amount Per Serving: Calories 9 - Calories from Fat 5
Percent Total Calories From: Fat 62%, Protein 38%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 3mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Barbecued Chicken Wings

10 servings

35 chicken wings, tips removed
1 stick butter
1 cup brown sugar
1/2 tablespoon Sauce+
1/2 cup dry red wine
2 teaspoons dry mustard
2 garlic cloves, crushed
1/4 cup fresh lemon juice
Fresh ground pepper to tast+

Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

Nutrition Facts
Amount Per Serving: Calories 428 - Calories from Fat 238
Percent Total Calories From: Fat 56%, Protein 33%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 8g, Cholesterol 111mg, Sodium 121mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 250 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

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Barbecued Chicken Wings - Peak Gai Yang

4 servings

1 1/2 pounds chicken wings
1 teaspoon salt
1/4 cup Chopped Lemon Grass+
8 cloves garlic, Chopped
1/2 teaspoon white pepper
1/4 cup Minced Cilantro Root Or:+, Coriander Root
1 teaspoon Tumeric+

This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele.
Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice.

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 224
Percent Total Calories From: Fat 60%, Protein 37%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 107mg, Sodium 687mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 203 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

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Beaujolais-Glazed Chicken Wings

36 servings

3 pounds chicken wings, tips removed
at joints into 2 pcs+
1/3 cup soy sauce
1/3 cup orange juice
2/3 cup Plus 2 T dry red wine+, preferable Beaujolai
3 cloves garlic, mashed
2 tablespoons Gingerroot+, 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 ginerrroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade. 2. 375. Line a baking pan with foil. Coat a cooking rack with vegetable cooking spray and place rack in baking pan. 3. Drain chicken and arrange on rack. Roast for 45 minuts, turning wings once. Remove from oven, but do not turn off the oven. 4. Combine jelly, 2 T red wine, and grated zest in small pan medium heat. 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 5 minutes. Can be baked up to a day ahead and reheated. 5. Arrange in overlapping rows. Sprinkle with julienned zest. Serve warm

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 50
Percent Total Calories From: Fat 53%, Protein 33%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 24mg, Sodium 176mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 50 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units

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Betty White's Chicken Wings Pacifica

6 servings

3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard

Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375~ for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.

Nutrition Facts
Amount Per Serving: Calories 726 - Calories from Fat 438
Percent Total Calories From: Fat 60%, Protein 27%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 19g, Cholesterol 185mg, Sodium 3045mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 49g, Vitamin A 850 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

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Blue Cornmeal Chicken Wings

20 servings

1/4 cup lime juice
1/4 cup vegetable oil
1/2 cup crushed red pepper flakes
Or To Taste+
10 Chicken Wings (About 2 Lbs)+
2 tablespoons butter or margarine
1/2 cup Blue Or Yellow Cornmeal+
2 tablespoons Unbleached All Purpose Flour+
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper

Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat.
Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more.

Nutrition Facts
Amount Per Serving: Calories 45 - Calories from Fat 37
Percent Total Calories From: Fat 83%, Protein 3%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 78mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 1661 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Broiled Chicken Wings

18 servings

1 pound chicken wing
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.

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 33
Percent Total Calories From: Fat 54%, Protein 34%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 16mg, Sodium 262mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 39 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Buffalo Chicken Wings

12 servings

3 pounds chicken wings, Salt and pepper
1 Crystal's sauce+
-----FOR DIP-----+
1 ounce Crumbled bleu cheese+
1/3 cup mayonnaise
2 tablespoons milk
Celery sticks+

Lop the tips off the chicken wings and cut into drummettes. Discard tips or use for stock. Bake drummettes in a flat pan at 350 degrees for 25 minutes. Drain pan juices into stock pot for future use. Add Crystal's Sauce, either medium or hot, and cook another 20 minutes. Prepare dip by mixing and arrange all on a platter while piping hot. The wings are traditionally served with bleu cheese and celery.

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 194
Percent Total Calories From: Fat 68%, Protein 32%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 6g, Cholesterol 74mg, Sodium 107mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 161 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Buffalo-Style Chicken Wings

4 servings

12 Chicken wings (about 2 lbs)+
1/2 cup All purpose flour+
2 tablespoons butter or margarine
1/4 cup Sliced green onions+
1 garlic, finely
Chopped+
1 cup (8 ounces) WISHBONE Sweet+
N' Spicy French Dressing+
1 teaspoon thyme leaves
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon Hot pepper sauce **+

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat.
Serve with chunky blue cheese dressing and celery sticks.

Nutrition Facts
Amount Per Serving: Calories 58 - Calories from Fat 53
Percent Total Calories From: Fat 92%, Protein 2%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 60mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 263 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Can't Get Enough Chicken Wings

24 servings

12 Chicken wings (2 lbs.)+
1/2 cup margarine or butter, melted
1 envelope Lipton Recipe+
Secrets Savory Herb with+
Garlic Recipe Soup Mix+
1 teaspoon Cayenne pepper sauce+, opt'l
To taste+

Cut tips off chicken wings (save tips for soup.) Cut chicken wings in half at joint. Deep fry, bake or broil until golden brown and crunchy. In medium bowl, blend margarine, savory herb with garlic recipe soup mix and cayenne pepper sauce. Add more or less cayenne pepper to match your 'hot & spicy tolerance level.' Add chicken wings; toss until coated. Serve over greens with cut-up celery, if desired. Makes 24 appetizers.

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 34
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 157 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Center Club Chicken Wings

1 servings

4 pounds chicken wings
1 1/4 cups hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/3 cup cider vinegar
1/4 cup dry sherry
1/4 cup honey
6 green onions, minced
6 cloves garlic, minced

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingred in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hrs, preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray.
Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.

Nutrition Facts
Amount Per Serving: Calories 4976 - Calories from Fat 2392
Percent Total Calories From: Fat 48%, Protein 31%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 266g, Saturated Fat 74g, Cholesterol 1145mg, Sodium 16911mg, Total Carbohydrate 264g, Dietary Fiber 2g, Sugars 0g, Protein 382g, Vitamin A 2787 units, Vitamin C 26 units, Calcium 0 units, Iron 24 units

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Chicken Wings

4 servings

1 package chicken wing
1 cup Coca-Cola+
1 cup catsup
1/4 cup butter

Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325oF oven until done, approximately 1 hour.

Nutrition Facts
Amount Per Serving: Calories 201 - Calories from Fat 122
Percent Total Calories From: Fat 60%, Protein 7%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 39mg, Sodium 836mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1058 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units

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Chicken Wings in Five Spice

24 servings

12 chicken wings, whole
1 cup Water-chestnut flour+
4 cups Peanut oil for deep-frying+
Marinade:+
1/2 teaspoon Freshly grated ginger+
1/8 cup light soy sauce
1/8 cup Dry sherry or Chinese rice+, wine
1/2 teaspoon five-spice powder

Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 32
Percent Total Calories From: Fat 61%, Protein 38%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 15mg, Sodium 85mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 29 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Chicken Wings W/sauce

4 servings

8 Chicken+, wings-washed
1/4 cup Veg oil+
1 teaspoon Garlic;+, chopped
3 teaspoons soy sauce, sweet dark
1/4 teaspoon Msg+
1 cup water
1 onion, sliced
1 teaspoon ginger, finely chopped fres
2 green onions, cut 1" pcs.

Directions: Cook chicken wings in water on high heat for 10-12 minutes. Add oil and cook for 15 minutes on medium heat or until chicken is brown on both sides. Reduce heat to med high, drizzle all wings with sweet dark soy sauce one tbsp at a time. Stir 4 or 5 times. Make sure that all wings are coated. Add remaining ingredients. Simmer on low heat for 5-8 minutes. Remove from heat. Let stand3-4 minutes. Serve warm with hot cooked rice.

Nutrition Facts
Amount Per Serving: Calories 25 - Calories from Fat 1
Percent Total Calories From: Fat 4%, Protein 14%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 259mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 3 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

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Chilled Chilied Chicken Wings

2 servings

2 tablespoons hot chili powder
2 whole EGGS LIGHTLY BEATEN+
4 pounds CHICKEN WINGS (15)+
OIL FOR FRYING+
1/2 cup boiling water
1 tablespoon cumin
2 tablespoons ketchup
2 tablespoons HOT PAPRIKA+
1 1/2 tablespoons hot pepper sauce
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon FRESH GROUND PEPPER+

MIX THE CHILI POWDER,CUMIN,HOT PAPRIKA,OREGANO,SALT AND PEPPER TOGETHER WITH THE BOILING WATER,AND STIR TO MAKE A CHILI PASTE. STIR IN TH KETCHUP AND PEPPER SAUCE.SET ASIDE TO COOL SLIGHTLY.PLACE THE EGGS IN A LARGE BOWL,AND STIR IN THE CHILI PASTE.MIX WELL.
CUT THE TAPERED JOINT FROM THE WINGS,AND RESERVE FOR STOCK OR ANOTHER USE.PUT THE TRIMMED WINGS IN THE SPICE EGG MIXTURE.TOSS THROUGHLY.THE WINGS SHOULD SOAK IN THE MARINADE FOR SEVERAL HOURS IN THE REFRIGERATOR;THE LONGER THEY MARINATE,THE SPICER THEY WILL BE.
HEAT AN INCH OF OIL IN A HEAVY SKILLET TO 375 DEGREES.(IT'S THE PROPER TEMPERATURE WHEN A WING TIP DIPPED IN THE OIL CAUSES AN IMMEDIATE BUBBLING) FRY THE WINGS IN BATCHES FOR ABOUT EIGHT MINUTES,FLIPPING ONCE DURING COOKING.BE SURE NOT TO CROWD THE PAN.
DRAIN ON PAPER TOWELS.SERVE H OR CHILLED

Nutrition Facts
Amount Per Serving: Calories 59 - Calories from Fat 16
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1414mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 2338 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units

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Chinese Chicken Wings

48 servings

24 Chicken wings, separated+, tips discarded
2 cups soy sauce
2 teaspoons Prepared mustard (the Asian+, kind not Frenches)
2 teaspoons Freshly grated ginger+
1/2 cup sugar
2 teaspoons Finely chopped garlic+

*Gai Yik 1. Combine soy,mustard, ginger, sugar and garlic, stir well,then pour over chicken wings, 2.
Cover and refrigerate over night 3. At serving time heat oven to 350 degrees and bake for 1 hour or grill on a charcoal

Nutrition Facts
Amount Per Serving: Calories 15 - Calories from Fat 0
Percent Total Calories From: Fat 1%, Protein 17%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 686mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Crispy Honey Wings

4 servings

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.

Nutrition Facts
Amount Per Serving: Calories 931 - Calories from Fat 448
Percent Total Calories From: Fat 48%, Protein 30%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 14g, Cholesterol 215mg, Sodium 213mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 69g, Vitamin A 406 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units

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Crunchy Parmesan Chicken Wings

60 servings

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 dried basil and oregano+

Remove tips from chicken wings and reserve for stock if desired; separate wings at joints. In 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. Makes about 60 pieces.

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 52
Percent Total Calories From: Fat 57%, Protein 36%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 36mg, Sodium 101mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 92 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Curried Chicken Wings

1 servings

4 pounds chicken wings, about 24
1/4 cup wine vinegar

x Salt; 3 tb Curry powder; 1 ts Ground cumin; 1/2 ts Ground cinnamon; 1/4 c Oil;

Nutrition Facts
Amount Per Serving: Calories 3865 - Calories from Fat 2388
Percent Total Calories From: Fat 62%, Protein 38%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 265g, Saturated Fat 74g, Cholesterol 1145mg, Sodium 1118mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 366g, Vitamin A 2163 units, Vitamin C 0 units, Calcium 0 units, Iron 17 units

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Curried Chicken Wings (Ga Lei Gai Yik)

1 servings

10 chicken wings
2 Russet potatoes+
1 yellow onion
1 garlic clove, crushed
1 Ginger chunk+, crushed
a quarter)+
2 tablespoons oil
1 teaspoon salt
1 tablespoon curry
1 tablespoon sugar
2 tablespoons sherry
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon catsup
2 Green onions stalks+, cut into 1 inch leng

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint. Peel and cut potatoes into chunks and slice onion into small wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It's great the next day. COMMENTS: Some people are quite surprised that the Chinese use potatoes in their cooking. It is quite a common vegetable in southern China, although not served the same way as the westerners do. Curry is the most popular seasoning for potatoes. Another is 5 spice powder.

Nutrition Facts
Amount Per Serving: Calories 1539 - Calories from Fat 907
Percent Total Calories From: Fat 59%, Protein 27%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 101g, Saturated Fat 22g, Cholesterol 312mg, Sodium 3548mg, Total Carbohydrate 46g, Dietary Fiber 3g, Sugars 0g, Protein 104g, Vitamin A 817 units, Vitamin C 20 units, Calcium 0 units, Iron 7 units

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Easy Teriyaki Wings

8 servings

1/4 cup catsup
1/4 teaspoon garlic powder
2 tablespoons brown sugar
1/4 cup oil
1/4 cup soy sauce
1/4 cup lemon juice
2 pounds chicken wings

Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients. Marinate chicken in shallow baking dish overnight, turning occasionally.
Preheat oven to 375. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40-45 minutes, basting occasionally with marinade.

Nutrition Facts
Amount Per Serving: Calories 326 - Calories from Fat 211
Percent Total Calories From: Fat 65%, Protein 29%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 72mg, Sodium 674mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 213 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

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Empress Chicken Wings

4 servings

1 1/2 pounds chicken wings
3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon Minced Fresh Ginger Root+
1 clove garlic, Minced
2 tablespoons vegetable oil
1/3 cup cornstarch
2/3 cup water
2 Green Onions And Tops+, Cut
Into Thin Slices+
1 teaspoon Slivered Fresh Ginger Root+

Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 287
Percent Total Calories From: Fat 61%, Protein 30%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 7g, Cholesterol 107mg, Sodium 878mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 203 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Fajita Chicken Wings

24 servings

12 chicken wings
*marinade*+
1/4 cup lime juice
2 tablespoons oil
3 tablespoons cilantro, chopped
1 garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon Red pepper flakes+, crushed

Cut each chciekn wing in half; place in large resealable plastic bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally.
Heat oven to 375 F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake at 375 F.
for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade.
Discard any remaining marinade.

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 43
Percent Total Calories From: Fat 67%, Protein 31%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 15mg, Sodium 64mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 36 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Garlic Chicken Wings

6 servings

2 pounds Wings+, *
2 cups flour
2 tablespoons salt
1 tablespoon pepper
vegetable oil
3 tablespoons Finely chopped garlic+
3/4 cup dry sherry
1/2 cup chicken broth

* separated at joints; tips discarded in a strong plastic bag. Heat a large skillet with 2" of vegetable oil until hot. Shake wings in seasoned flour and fry until-> golden brown and crisp on both sides. Remove wings, drain on paper towels. When all wings are done, remove all but 2 Tblsp oil, leaving the browned bits on he bottom of the skillet. Add 3 Tblsp finely chopped garlic to the oil in the skillet and saute until soft, but not browned. Add 3/4 cup dry, Fino sherry into the skillet and scrape up the brown bits remaining. Add 1/2 cup chicken broth, stir and reduce the sauce by 1/3. It will become a bit thicker. Adjust seasoning with salt and pepper, return wings to sauce to heat briefly, coating with the sauce.

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 26
Percent Total Calories From: Fat 14%, Protein 10%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2451mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Geri's Honey Curry Chicken Wings

8 servings

2 pounds chicken wings
1/2 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 tablespoon Curry (mild or hot)+

place chicken in shallow baking pan, skin side up.
Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 min's.

Nutrition Facts
Amount Per Serving: Calories 421 - Calories from Fat 256
Percent Total Calories From: Fat 61%, Protein 22%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 12g, Cholesterol 103mg, Sodium 573mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 569 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Glazed Shoyu Chicken Wings

4 servings

1 1/2 pounds chicken wings
3 green onions, cut in 2" piec
3 tablespoons dry sherry
1/4 cup dark soy sauce
2 teaspoons sugar

Remove tips from wings. Leave whole or cut at joint.
Place onions in large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar and bring to a full boil. Reduce heat and place chicken in mixture. Cover and simmer over low heat for 20 minutes, turning occasionally or until done. Sprinkle sesame seeds if desired. Makes 8-10

Nutrition Facts
Amount Per Serving: Calories 382 - Calories from Fat 224
Percent Total Calories From: Fat 59%, Protein 37%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 107mg, Sodium 1135mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 206 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Guerrini Chicken Wings

6 servings

2 pounds chicken wings, (to 3 lb)
1 1/2 teaspoons salt
7 tablespoons cornstarch
20 milliliters garlic, minced
4 tablespoons flour
2 eggs
5 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon toasted sesame seeds
2 green onions, chopped
Oil for frying+

Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown.

Nutrition Facts
Amount Per Serving: Calories 448 - Calories from Fat 216
Percent Total Calories From: Fat 48%, Protein 31%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 166mg, Sodium 1555mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 288 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

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Hawaiian Chicken Wings

8 servings

2 pounds chicken wings
1/4 cup sugar
1/2 teaspoon ginger, ground
1/2 teaspoon garlic powder
1/8 cup onion, chopped
1/4 teaspoon black pepper
1/2 cup soy sauce
6 ounces pineapple juice

Remove wing tips from chicken and cut apart at joint.
Combine remaining ingredients. Marinate chicken wings for at least 24 hours. Preheat oven to 375. Bake for 1 hour. Serve warm.

Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 150
Percent Total Calories From: Fat 52%, Protein 33%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 72mg, Sodium 1099mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 137 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

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Home-Made Hot Wings

2 servings

2 1/2 pounds Chicken Wings (12 to 15)+
6 tablespoons (3oz) Texas Pete Hot Sauce *+
4 tablespoons (2oz) Butter or Margarine+

* For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375 8-10 mins or until crispy.
OVEN: Spread wings in single layer on cookie sheet.
Bake at 450 for 25 mins.
Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and bowl. Place on plate covered with paper towel. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Hot 'n' Spicy Chicken Wings with Blue Cheese

24 servings

-----DIP-----+
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon Chopped Fresh Parsley+
1 tablespoon Chopped Green Onions+
1/2 teaspoon Minced Garlic+
1/2 teaspoon Tabasco pepper sauce
3 tablespoons Crumbled Blue Cheese+
Salt & Pepper To Taste+
-----CHICKEN WINGS-----+
12 chicken wings
Vegetable Oil For Frying+
4 tablespoons Melted Butter Or Margarine+
1 teaspoon catsup
1 teaspoon Tabasco pepper sauce
Celery Sticks+

In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350oF on a deep-frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides.
Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks..

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 75
Percent Total Calories From: Fat 78%, Protein 21%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 19mg, Sodium 46mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 70 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Hot and Spicy Chicken Wings

4 servings

1 Tomato sauce (8oz)+
2 tablespoons Red pepper flakes+
2 tablespoons Hot sauce+
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons jalapeno peppers, chopped
1 pound chicken wing

Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish.
Brush sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4.

Nutrition Facts
Amount Per Serving: Calories 257 - Calories from Fat 150
Percent Total Calories From: Fat 58%, Protein 37%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 72mg, Sodium 72mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 639 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

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Hot Chicken Wings

6 servings

2 1/2 pounds chicken wings
6 ounces Hot sauce or Tabasco+
1/2 cup Melted butter+

Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 249
Percent Total Calories From: Fat 62%, Protein 38%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 8g, Cholesterol 119mg, Sodium 116mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 38g, Vitamin A 225 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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This page last updated on 28 May 2001.
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