.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic


Recipes

RcpCardHot Chicken Wings
RcpCardHot Fajita Wings with Guacamole
RcpCardHot Wings
RcpCardJamaican Chicken Wings
RcpCardJamaican Hot Wings
RcpCardJamaican Jerk Chicken Wings
RcpCardJames' World's Hottest Wings!
RcpCardJanice Okun's Buffalo Wings
RcpCardJapanese Chicken Wings
RcpCardJerk Chicken Wings
RcpCardMaurice's Spicy Chicken Wings
RcpCardMexican Chicken Wings
RcpCardMexican Wings
RcpCardNapa Valley Chicken Wings with Wine Dressing
RcpCardOno Chicken Wings
RcpCardOriental Chicken Wings
RcpCardOrignal Buffalo Wings
RcpCardParmesan Chicken Wings
RcpCardPermesan Chicken Wings Oreganata
RcpCardPop's Buffalo Wings
RcpCardPuffed Chicken Wings
RcpCardRosemary Chicken Wings
RcpCardSan Antonio Style Chicken Wings
RcpCardSaucy Sweet Sour Chicken Wings
RcpCardSesame Chicken Wings
RcpCardSpicey Chicken Wings
RcpCardSpicy Barbecue Wings
RcpCardSpicy Cajun Style Buffalo Wings
RcpCardSweet and Sour Chicken Wings
RcpCardSweet Sour Chicken Wings
RcpCardTaco Chicken Wings
RcpCardTeriyaki Chicken Wings
RcpCardZesty Orange Barbecued Chicken Wings

Related Items


Any Comments?  E-mail me.

ContentsNextRcp

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

Related Items


PrevRcpContentsNextRcp

Hot Fajita Wings with Guacamole

8 servings

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings, shoulder
midsection only+, cut apart
1 (6 oz) frozen+, avocado dip, thawed;
1 cup Homemade guacamole+

In a large plastic bag, mix honey, lime juice, chili powder, and soy sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally, at least 1 hour or up to a day. Lift out wings and place in a single layer on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450 degree oven 15 minutes. Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.
Makes 8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol.

Nutrition Facts
Amount Per Serving: Calories 346 - Calories from Fat 189
Percent Total Calories From: Fat 55%, Protein 34%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 6g, Cholesterol 89mg, Sodium 360mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 693 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Related Items


PrevRcpContentsNextRcp

Hot Wings

8 servings

MORA (GBDP78B)+
3 pounds Chicken Wing Drummettes+
1 cup Medium Picante Sauce+, (I make my own sauce
2/3 cup light brown sugar, firmly packed,
1/4 cup Frozen orange juice+
Concentrate+, thawed &
3 tablespoons onions, minced
1/4 teaspoon garlic salt

In a 13x9x2 inch baking dish,place drummettes in a single layer,Bake covered at 375 F for 45 min.;drain.
Meanwhile,in saucepan,combine remaining ingrediants.Bring Salsa to boil;simmer uncovered,15 min. Pour sauce over drummetttes & bake 45 min. longer.

Nutrition Facts
Amount Per Serving: Calories 40 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Hot Wings [Chicken]

6 servings

1/2 cup butter, margarine melted
1/4 cup hot pepper sauce
3 tablespoons vinegar
24 Chicken drumetts+

. Preheat oven to 350. In small bowl,whisk together butter, pepper sauce and vinegar. Dip drumetts in butter mixture; arrange in single layer in large baking pan. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika. Serve with salad dressing and celery sticks.

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 138
Percent Total Calories From: Fat 98%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 10g, Cholesterol 41mg, Sodium 163mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 579 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Jamaican Chicken Wings

18 servings

72 Chicken drummettes+
MARINADE+
2 Scotch Bonnet peppers+, or
4 jalapenos, seeded
3 green onions
1 cup red wine vinegar
1 cup olive oil
1/2 cup soy sauce
1/2 cup dark rum
1/4 cup brown sugar
1 tablespoon fresh thyme
1 teaspoon ground cloves, nutmeg+, allspice and cinnamo

Blend all marinade ingredients in a blender. Marinate chicken wings overnight. Use gallon plastic bags. Cook wings in a 350~ oven for 30 to 40 minutes. Baste frequently.

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 125
Percent Total Calories From: Fat 77%, Protein 1%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 605mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 171 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Jamaican Hot Wings

10 servings

1 pound butter
8 ounces Jamaican Jerk Spice+
1/2 ounce tabasco sauce
8 ounces tomato juice
8 ounces Un bleached Flour+
5 pounds Chicken Wings; Or Drumettes+, Fresh Not Frozen
Oil For Frying+

Jamaican jerk spice may be found in specialty food stores. Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside. Rinse the wings under cold running water and pat dry with paper towels. Dust the wing with the flour and deep fry in a heavy pot or skillet in about 2-inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes.
Drain off any excess liquid. Serve immediately. Makes 40 to 50 Wings

Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 332
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 23g, Cholesterol 99mg, Sodium 459mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1516 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Jamaican Jerk Chicken Wings

4 servings

1/4 teaspoon nutmeg, grated
1/2 teaspoon cinnamon
1/4 cup jalapeno pepper, minced
1 teaspoon black pepper
6 drops tabasco sauce
2 tablespoons soy sauce
1/4 cup vegetable oil
-----ADD TO MARINADE-----+
18 chicken wings, trimmed
-----FOR THE MARINADE-----+
1 onion, chopped
2/3 cup scallions, chopped
2 garlic cloves
1/2 teaspoon thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice

Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves).
Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.
Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through.

Nutrition Facts
Amount Per Serving: Calories 640 - Calories from Fat 419
Percent Total Calories From: Fat 65%, Protein 29%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 10g, Cholesterol 139mg, Sodium 1528mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 46g, Vitamin A 1348 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units

Related Items


PrevRcpContentsNextRcp

James' World's Hottest Wings!

1 servings

2 pounds Chicken Wings cut up Buffalo+, style
6 whole sorano chili peppers+
6 whole red chili peppers+
10 whole jalapeno peppers
2 cups white wine
1 tabasco sauce
1/2 Worcestershire sauce
10 tablespoons cayenne pepper
10 tablespoons Durkee red-hot sauce+
1 tablespoon salt
3 tablespoons pepper
1/2 cup vinegar
1 Fire Extinguisher+, (Optional!)
attempt to eat with+, an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Nutrition Facts
Amount Per Serving: Calories 844 - Calories from Fat 88
Percent Total Calories From: Fat 10%, Protein 8%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 7059mg, Total Carbohydrate 96g, Dietary Fiber 24g, Sugars 0g, Protein 18g, Vitamin A 70465 units, Vitamin C 1132 units, Calcium 0 units, Iron 17 units

Related Items


PrevRcpContentsNextRcp

Janice Okun's Buffalo Wings

6 servings

24 Chicken wings (4 lbs.)+
salt
1 dash Fresh gr. pepper -taste+
4 cups peanut oil
4 tablespoons butter
4 tablespoons Louisiana Hot Sauce+
1 tablespoon white vinegar
2 1/2 cups Blue cheese dressing-CC+
Celery sticks+

Cut off and discard the small tip of each wing.
Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally, when the chicken wings are golden brown and crisp, remove them and drain well. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.
Melt the butter in a saucepan and add 2 to 5 Tbsp. of the hot sauce and vinegar. Put the chicken wings on a warm serving platter and pour the butter mixture over them. Serve with blue cheese dressing and celery sticks.

Nutrition Facts
Amount Per Serving: Calories 1366 - Calories from Fat 1365
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 152g, Saturated Fat 29g, Cholesterol 21mg, Sodium 78mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Japanese Chicken Wings

1 servings

2 pounds chicken wings
1/2 cup soy sauce
1/2 cup sake
1/4 cup sugar
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
1 1/2 teaspoons fresh ginger root, grated (do not
use powdered ginger)+

Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing tips for another use). In a 12 x 8 inch baking dish, mix remaining ingredients. Add chicken wings and turn to coat well. Let marinate for 1 hour, turning occasionally. (Can be prepared in advance. Cover and refrigerate for up to 24 hours).
Preheat oven to 375 degrees. Bake chicken in marinade uncovered for 1 1/2 hours, turning occasionally. Serve warm or

Nutrition Facts
Amount Per Serving: Calories 2362 - Calories from Fat 1196
Percent Total Calories From: Fat 51%, Protein 32%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 133g, Saturated Fat 37g, Cholesterol 573mg, Sodium 8802mg, Total Carbohydrate 68g, Dietary Fiber 0g, Sugars 0g, Protein 191g, Vitamin A 1418 units, Vitamin C 1 units, Calcium 0 units, Iron 12 units

Related Items


PrevRcpContentsNextRcp

Jerk Chicken Wings

48 servings

24 whole chicken wings, (about 4 pounds)
8 scallions, cut into 1" piece
4 fresh jalapeno peppers, seeded and coarsely
2 tablespoons distilled white vinegar
1 tablespoon ground allspice
4 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon Freshly ground pepper+
1/4 teaspoon cayenne
1/4 cup vegetable oil
lime wedge

1. Rinse chicken with cold water and pat dry. Cut off and discard pointed tip of each wing and halve wings at the main joint. 2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. 3. In a large bowl, combine chicken wings and jerk paste. Toss until wings are well coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins. The name of this recipe is no reflection on the cook; jerk is a fiery Jamaican marinade for chicken, pork, or beef.

Nutrition Facts
Amount Per Serving: Calories 66 - Calories from Fat 43
Percent Total Calories From: Fat 65%, Protein 31%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 15mg, Sodium 64mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 440 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Maurice's Spicy Chicken Wings

10 servings

40 Chicken drumettes+
3/4 cup soy sauce
2/3 cup honey
4 teaspoons vegetable oil
3 tablespoons dry mustard

Put drumettes into a plastic bag. Mix remaining ingredients together and pour into the bag. Close bag securely and shake until chicken is well coated.
Refrigerate for at least 2 hours. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place rack on top of baking sheet. Remove chicken from bag and place on the rack. Bake for 30 minutes, until wings are crisp and golden.

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 29
Percent Total Calories From: Fat 24%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1236mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 7 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Mexican Chicken Wings

12 servings

Minutes preparation time+
Minutes cook time+
-----INGREDIENTS-----+
1/2 cup corn oil
1/4 cup chili powder
1 teaspoon oregano
1 teaspoon ground cumin
12 ounces Tortilla corn chips+
1 pound chicken wing, disjointed
tips discarded+

1. Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin to blend well. 2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl.
3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 172 - Calories from Fat 135
Percent Total Calories From: Fat 79%, Protein 18%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 24mg, Sodium 44mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 754 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Mexican Wings

80 servings

10 ounces Hot Sauce -+
1/2 cup margarine, melted
1/4 cup Catsup -+
1 teaspoon Chili Powder -+
1 teaspoon Ground Cumin seed -+
1/2 teaspoon Garlic Powder -+
5 pounds Large chicken wings+, split or not, tips c

1.Combine hot sauce margarine,catsup & spices and heat, stirring frequently.
2. Fry wings at 365 until crispy, about 6-9 minutes depending on size and equipment used.( Check under ANCHOR BAR HOT WINGS for good handling procedure of Wings) 3. Drain well 4.Toss the wings in hot sauce mixture

Nutrition Facts
Amount Per Serving: Calories 10 - Calories from Fat 10
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 47 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Napa Valley Chicken Wings with Wine Dressing

16 servings

8 chicken wings
1/4 cup cornstarch
2 teaspoons salt
1/2 teaspoon white pepper
oil, for frying
-----WINE DRESSING-----+
1 cup olive oil
1 cup tarragon wine vinegar
3/4 cup dry white wine
1 garlic clove, mashed
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried tarragon, crushed
salt, pepper
1 Tomato; peeled+, seeded
& thinly sliced crosswise+
1/2 green bell pepper, thinly sliced crossw
1/2 onion, thinly sliced in rin

Disjoint chicken wings, discarding bony tips. Push flesh to oney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once. To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well. Combine tomato slices, green pepper and onion slices with dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole.

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 180
Percent Total Calories From: Fat 81%, Protein 9%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 3g, Cholesterol 15mg, Sodium 598mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 54 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Ono Chicken Wings

8 servings

1 cup soy sauce
1 cup pineapple juice
1 clove garlic, minced fine
2 tablespoons onions, minced
1 teaspoon ginger, grated
1/4 cup brown sugar
7 ounces beer
1/4 cup vegetable oil
5 pounds chicken wings
sesame seeds, toasted

Cut off and discard the small tip of each wing.
Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces.
Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary.

Nutrition Facts
Amount Per Serving: Calories 731 - Calories from Fat 437
Percent Total Calories From: Fat 60%, Protein 32%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 12g, Cholesterol 179mg, Sodium 2235mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 59g, Vitamin A 340 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Related Items


PrevRcpContentsNextRcp

Oriental Chicken Wings

1 servings

24 chicken wings, sectioned
2 cloves garlic, minced
1 tablespoon ketchup
1/2 cup honey
1/2 cup soy sauce
1/2 cup Dijon mustard
1 tablespoon Veg oil+

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.

Nutrition Facts
Amount Per Serving: Calories 3284 - Calories from Fat 1615
Percent Total Calories From: Fat 49%, Protein 31%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 179g, Saturated Fat 49g, Cholesterol 741mg, Sodium 12159mg, Total Carbohydrate 164g, Dietary Fiber 1g, Sugars 0g, Protein 253g, Vitamin A 1552 units, Vitamin C 6 units, Calcium 0 units, Iron 17 units

Related Items


PrevRcpContentsNextRcp

Orignal Buffalo Wings

8 servings

Oil for frying or baking+
2 pounds CHICKEN WINGS+, DIS-JOINTED
TIPS+
1/4 cup butter
1/4 cup hot pepper sauce
1 tablespoon vinegar
1/2 cup BLUE CHEESE DRESSING;CHUNKY+
6 stalks celery, CUT INTO 3"
DIPPING STICKS+

IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY.
MEANWHILE, IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE.
WHEN WHINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN A PLASTIC CONTAINER AND ADD SAUCE.
COVER AND SHAKE VIGOROUSLY UNTIL WINGS ARE COATED WELL.
REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY STICKS.
*COOK'S NOTE* FOR A HOTTER SAUCE, ADD 1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.

Nutrition Facts
Amount Per Serving: Calories 181 - Calories from Fat 60
Percent Total Calories From: Fat 33%, Protein 11%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 16mg, Sodium 656mg, Total Carbohydrate 25g, Dietary Fiber 5g, Sugars 0g, Protein 5g, Vitamin A 1130 units, Vitamin C 48 units, Calcium 0 units, Iron 3 units

Related Items


PrevRcpContentsNextRcp

Parmesan Chicken Wings

8 servings

1 cup Freshly grated parmesan ches+
1 tablespoon Heaping+, finely chopped fresh
1 parsley
1 tablespoon Fresh+, oregano or marjam
Choppedor 1 ts.of either+
1 teaspoon salt
1/2 teaspoon Fresh ground pepper+
2 pounds Chicken wings cut up+
1/2 cup Butter melted+

Preheat oven to 375 deg.Mix cheese,parsley,oregano,salt and pepper together and place on a dry tray.Dip each piece of chicken into the butter,then roll in the cheese mixture,coating well.Place on a greased baking sheet.Bake for 45 minutes,turning when brown.Wings will freeze well.Thaw in refrigerator,and heat in a 375 deg. oven.Makes 4 main course or 8 appetizer servings...

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 12%, Protein 27%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 291mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 29 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Permesan Chicken Wings Oreganata

12 servings

1 cup Grated parmesan cheese (4oz)+
2 tablespoons Chopped parsley+
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon Freshly ground pepper+
1/2 cup butter, melted
1 pound chicken wing, disjointed
tips removed.+

1. Preheat oven to 350F. In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter ina a shallow bowl. 2. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 119
Percent Total Calories From: Fat 79%, Protein 21%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 45mg, Sodium 150mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 581 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Pop's Buffalo Wings

6 servings

50 Chicken wing pieces+
1/4 pound margarine
1/4 cup Hot sauce+
1 pinch cayenne pepper
1 pinch garlic salt
Oil/fat for deep frying+
black pepper
1 dash paprika
Celery sticks+
Blue Cheese Dip+

Deep fry the wing pieces( in small batches) in hot oil at 385 deg for 10 minutes, or follow package directions. Drain on paper towels; sprinkle with black pepper while draining. While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt, and cayenne. As Chicken is drained, toss into the sauce skillet and mix in. When all chicken is in the sauce, dash in paprika, mix again and allow to stand for a while. Reheat before serving. Serve with celery sticks and Blue Cheese Dip.

Nutrition Facts
Amount Per Serving: Calories 141 - Calories from Fat 138
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 0mg, Sodium 192mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 784 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Puffed Chicken Wings

8 servings

12 chicken wings
-----MARINADE-----+
1 teaspoon garlic, minced
1 teaspoon Gingerrroot+, minced
1/2 cup dry sherry
2 tablespoons sesame oil
-----BATTER-----+
1/2 cup cornstarch
1/2 cup flour
1/4 teaspoon baking powder
1 egg, lightly beaten
1/2 cup milk

Add wings to marinade for at least one hour. Combine dry ingredients, stir in egg and milk. Pat wings dry.
Dip in batter. Drip off excess. Heat oil 350. Fry few wings at a time, 3-4 minutes.

Nutrition Facts
Amount Per Serving: Calories 266 - Calories from Fat 138
Percent Total Calories From: Fat 52%, Protein 26%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 75mg, Sodium 74mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Rosemary Chicken Wings

6 servings

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Finely chopped shallots+
2 teaspoons dried rosemary
1/2 cup lemonade
1 teaspoon black pepper
1 teaspoon salt
12 chicken wings

Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces.

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 211
Percent Total Calories From: Fat 64%, Protein 24%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 72mg, Sodium 488mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 291 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

San Antonio Style Chicken Wings

24 servings

12 chicken wings
1 cup Pace picante sauce+
1/3 cup catsup
1/4 cup honey
1/4 teaspoon cumin, ground
2/3 cup sour cream, dairy

Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once. Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan.
Bake at 375F. for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.* Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with chicken.
Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes.
Turn; broil 4 to 5 minutes or until heated through.

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 45
Percent Total Calories From: Fat 55%, Protein 25%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 18mg, Sodium 57mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 93 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Saucy Sweet Sour Chicken Wings

24 servings

12 chicken wings, tips removed
-----MARINADE-----+
1/2 cup water
1/4 cup oil
3/4 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1 teaspoon garlic salt
1/2 teaspoon Instant chicken bouillon+

Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to 375~.
Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

Nutrition Facts
Amount Per Serving: Calories 101 - Calories from Fat 53
Percent Total Calories From: Fat 52%, Protein 20%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 15mg, Sodium 48mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 56 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Sesame Chicken Wings

8 servings

36 Chicken drumettes (bottom+
1 chicken wing)+
20 milliliters garlic
1 fresh ginger, peeled
1 onion, quartered
1 teaspoon Red pepper flakes+
2 teaspoons salt
2 teaspoons ground coriander
3 tablespoons soy sauce
3 tablespoons fresh lemon juice
2 tablespoons sesame oil
2 tablespoons sugar
1/2 cup Sesame seeds (approx)+

Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds.
Place under the broiler for 5 to 6 minutes on each side. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 64 - Calories from Fat 31
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 969mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Spicey Chicken Wings

4 servings

1 cup Chopped onion+
2 tablespoons ketchup
2 tablespoons orange juice
1 tablespoon +1 t rc tub margarine+
1 tablespoon Worcheshire sauce+
2 teaspoons honey
3 drops red pepper sauce+
1 1/2 pounds chicken wings
1/4 teaspoon black pepper
1 cup Diced celery+
1/2 cup plain lowfat yogurt
3/4 ounce Crumbled blue cheese+
1 tablespoon +1 tsp rc mayonnaise+

To prepare sauce, in medium bowl, combine all ingredients wxcept wings and black pepper. Micro on high 4 minutes, stirring once. With sharp knife, remove skin from wings. Place in an 11 x7" baking pan in a single layer; sprinkle with black pepperpepper.
Spoon Pour half the sauce over the wings. Micro on High 6 minutes. Turn wings over;spoon remaining sauce over wings. Micro on high 6 min. or until juices run clear when skin is pricked with a fork. To prepare dip, combine all ingred. in small bowl. Each serving:
1/2M, 1 Fa, 2 1/4P, 1 V, 20 opt. calories/ 201 calories.

Nutrition Facts
Amount Per Serving: Calories 404 - Calories from Fat 228
Percent Total Calories From: Fat 57%, Protein 36%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 7g, Cholesterol 109mg, Sodium 214mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 304 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

Related Items


PrevRcpContentsNextRcp

Spicy Barbecue Wings

4 servings

1/2 pound chicken wing
-----BAR-B-Q SAUCE-----+
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce+
1/2 teaspoon chili powder
2 Garlic cloves - minced+
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
Oil for deep frying+

This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce.
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Nutrition Facts
Amount Per Serving: Calories 236 - Calories from Fat 139
Percent Total Calories From: Fat 59%, Protein 21%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 36mg, Sodium 1055mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 465 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Spicy Cajun Style Buffalo Wings

12 servings

3 pounds Chicken Wings*+
1 Kraft Spicy BBQ**+
1 1/2 teaspoons Red Cayenne Pepper+
1/4 teaspoon salt
2 teaspoons black pepper
1/2 teaspoon Garlic flakes+, minced
1 teaspoon onion flakes, minced
3 tablespoons Worcestershire sauce
2 tablespoons Green Dragon or Jalapeno Sau+
1 tablespoon tabasco sauce
1 tablespoon Cajun Spice***+

*Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning.
In a Crockpot; add chicken BBq Sauce, and all spices.
Stir and heat on low for 4 hours. To serve, I suggest you pre-pare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, pre-pare the Rice, pour the Rice into a container or casserole dish, spread out evenly.

Nutrition Facts
Amount Per Serving: Calories 2 - Calories from Fat 0
Percent Total Calories From: Fat 7%, Protein 12%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 58mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContentsNextRcp

Sweet and Sour Chicken Wings

12 servings

24 whole chicken wings
1/2 teaspoon salt
1/2 teaspoon Freshly ground black pepper+
1/4 teaspoon garlic powder
1/2 cup ketchup
1/2 cup vinegar
1/2 cup sugar
1/2 cup water

Preheat oven to 350 F. Season wings with salt, pepper and garlic powder. Place in a shallow baking dish and bake for 15 minutes. in a small saucepan, combine ketchup, vinegar, sugar an

Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 129
Percent Total Calories From: Fat 51%, Protein 31%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 62mg, Sodium 276mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 218 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

Related Items


PrevRcpContentsNextRcp

Sweet Sour Chicken Wings

1 servings

3 pounds chicken wings
garlic salt
Corn Starch+
2 Beaten eggs+
3/4 cup sugar
1/2 cup chicken broth
4 tablespoons catsup
4 tablespoons soy sauce
1/4 cup vinegar

Cut wings in three pieces. Cook wing tips in water (to cover) to make broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll in cornstarch, then in beaten egg. Fry until brown and crisp. Put in single layer in flat pan. Make sauce with rest of ingredients, including broth made from chicken wing tips, cook until sugar melts, then pour over chicken wings. Bake at 325F about one hour. Baste and leave uncovered during last 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 3623 - Calories from Fat 1799
Percent Total Calories From: Fat 50%, Protein 31%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 200g, Saturated Fat 56g, Cholesterol 859mg, Sodium 6437mg, Total Carbohydrate 176g, Dietary Fiber 1g, Sugars 0g, Protein 280g, Vitamin A 2268 units, Vitamin C 11 units, Calcium 0 units, Iron 15 units

Related Items


PrevRcpContentsNextRcp

Taco Chicken Wings

10 servings

2 1/2 pounds chicken wings
1 Taco Seasoning Mix *+
2 cups dry bread crumbs
1 (16oz) Taco Sauce **+

* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 158
Percent Total Calories From: Fat 50%, Protein 32%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 73mg, Sodium 217mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 135 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Related Items


PrevRcpContentsNextRcp

Teriyaki Chicken Wings

20 servings

10 chicken wings
1/2 cup Teriyaki Marinade & Sauce *+
1/2 cup dry sherry
1/4 cup honey
2 tablespoons vegetable oil
1 teaspoon dry mustard
1 teaspoon ground ginger
1/2 teaspoon garlic powder

ingredients specify using La Choy. Substitute as needed.

Nutrition Facts
Amount Per Serving: Calories 81 - Calories from Fat 45
Percent Total Calories From: Fat 56%, Protein 25%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 15mg, Sodium 16mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 30 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Related Items


PrevRcpContents

Zesty Orange Barbecued Chicken Wings

24 servings

12 chicken wings, tips removed
-----MARINADE-----+
1/3 cup chili sauce
1/4 cup orange marmalade
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon prepared mustard

Cut each wing in half; place in large resealabe bag.
Add 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~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any remaining marinade.

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 32
Percent Total Calories From: Fat 52%, Protein 32%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 15mg, Sodium 18mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 356 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Related Items


Related Items

None


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.