Chicken wings are great as an appetizer and also can be used on picnics as a main entrée. They’re ‘cute’ and great for parties where guests are women concerned about their weight; by eating a few wings and adding a couple other menu items, the women will get enough protein and be fully satisfied.
Making chicken wings is easier on your budget than making chicken breasts. And if you look carefully at the meat counter at the grocery store, you can sometimes find chicken wings with a generous amount of breast meat cut into the drumstick of the wing. Buying breast quarters and cutting off the wings yourself is more in-expensive than just buying a special cut such as chicken breasts by themselves.
When making chicken wings, you can use a wide range of cooking methods. This includes baking, deep fat frying, pan frying, barbecuing, broiling, braising, rotisserie and broasting. You can also use a wide range of sauces and glazes when making chicken wings, ones that do wonders to enhance the flavor of the chicken while giving us a distinct taste with each recipe.
There are two palate-pleasing recipes below that you and your guests will love:
Zesty Grilled Chicken Wings
Three to four pounds chicken wings
Large bottle zesty Italian salad dressing
Salt and ground black pepper
Rinse the chicken wings, pat dry with a paper towel and place in a large mixing bowl.
Squeeze the juice from half a lemon into a small bowl and add the Italian dressing. Make sure the lemon juice is blended well with the salad dressing and pour over chicken wings. Cover bowl and place in the refrigerator for about two hours.
Preheat a grill to medium high. Remove the chicken and place directly over the fire. Pour the marinade into a small container and use it to baste the wings every five minutes for the first 15 minutes. Then discard the sauce.
Continue grilling, turning chicken frequently until nicely browned and crispy. Wings should be cooked in about 20 minutes.
Remove from grill and place on a large serving platter. Garnish with sprigs of parsley and fresh lemon wedges.
Roasted corn in the husk compliments this dish well and also can be cooked on the grill. Here’s how: Place four or more ears of fresh corn on the hot grill. Cook about 10 minutes on each side. Remove from the heat. When ready to serve, peel off the husks and squeeze fresh juice from lemons onto corn for a new refreshing flavor. Salt and pepper and serve with the chicken wings.
Ever considered making chicken wings with an oriental twist? Try this recipe; it just may make it into your permanent recipe book collection of recipes.
Honeyed Asian Chicken Wings
(Makes 8 servings) – Cooking time: about 45 minutes
Two pounds chicken wings
3 tablespoons cornstarch
1/2 teaspoon salt
dash of pepper
3 teaspoons extra cornstarch
1 tablespoon chicken broth (may use canned)
3 tablespoons oil
3 tablespoons honey
Rinse the chicken wings and pat dry with a paper towel.
Dust with 2 tablespoons cornstarch, leaving 1 tablespoon cornstarch off to the side. Season with salt and pepper
Blend last tablespoon of cornstarch with chicken broth until smooth.
Heat oil in a large skillet until very hot. Add chicken wings. Cook until golden brown and crispy, turning as needed. Cover with lid and cook another 10 minutes.
Remove chicken wings from skillet and place on a platter. Stir the blended cornstarch into the remaining oil in the skillet, cooking until slightly thickened. Stir in honey and heat again, mixing well. Remove from heat and pour over chicken wings.
Garnish with sprigs of mint and orange slices and your dish is ready to serve.
Your guests are sure to enjoy these recipes!