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Serve these appetizer wings for a party. The recipe is quick: It calls for frozen chicken wing drummettes so there’s less prep than having to split the wings yourself.
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INGREDIENTS
3 pounds (about 30) frozen plain chicken wing drummettes
1/2 cup packed brown sugar
2 teaspoons grated fresh ginger
1/4 to 1/2 teaspoon crushed red pepper
1/2 cup reduced-sodium chicken broth or water
1/4 cup finely chopped green sweet pepper
Thinly sliced green onions (optional)
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DIRECTIONS
1. Place frozen drummettes in a 15×10x1-inch baking pan. Bake in a 400 degree F oven for 50 to 60 minutes or until skins are crispy.
2. Meanwhile, in a small saucepan combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Set aside.
3. Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Pass remaining glaze mixture. Makes 30 appetizers.
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Low-calorie wings? Yes! And they’re easy because they are made in a slow cooker. Serve with crisp celery sticks and a stack of napkins.
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INGREDIENTS
16 chicken wings (about 3 pounds)
1-1/2 cups bottled chili sauce
3 to 4 tablespoons bottled hot pepper sauce
1 recipe Blue Cheese Dip (see recipe below) or bottled ranch salad dressing
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DIRECTIONS
1. Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
2. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 2-1/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers.
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Bottled hot-pepper sauce and bubbling cola give the chicken wings a sweet hotness in this appetizer.
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INGREDIENTS
24 chicken wings (about 4 1/2 pounds), tips removed
1 2-ounce bottle hot-pepper sauce
1 tablespoon unsalted butter
1 recipe Avocado Salsa (recipe follows)
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DIRECTIONS
1. Place the chicken wings in a large heavy, self-sealing plastic bag set in a shallow dish. Pour the 12-ounce can of cola over the chicken wings. Seal bag. Marinate in the refrigerator for at least 1 hour or for up to 4 hours, turning bag occasionally. Drain the chicken wings, discarding the cola marinade. Return wings to bag; pour the hot-pepper sauce over the chicken wings. Close bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain the chicken wings, discarding the hot-pepper sauce marinade.
2. In a very large skillet, heat the oil over medium-high heat. Cook 12 chicken wings in the hot oil over medium heat till brown on all sides. Remove from skillet; place in a well-greased, foil-lined large roasting pan. Repeat with the remaining chicken wings, adding more oil, if necessary. Reserve the pan drippings. Bake chicken wings in a 450 degree F oven for 20 minutes or till tender and no longer pink.
3. For sauce: In the same skillet, cook and stir garlic over medium heat for 1 minute. Add the 1/4 cup cola. Bring to boiling; reduce heat. Simmer, stirring occasionally, 1 minute or till liquid is reduced to about 2 tablespoons. Whisk in butter till melted and the sauce is thickened. Keep warm.
4. To serve, spoon Avocado Salsa into the center of 4 or 6 dinner plates. Place 4 or 6 of the chicken wings around the salsa. Drizzle the warm sauce over the chicken wings. Makes 4 or 6 main-dish servings or 12 appetizer servings.
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| Prepare the wings and season them up to 2 days in advance for this make-ahead appetizer recipe. On party day, just dip them in the purchased barbecue sauce and bake. |
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INGREDIENTS
1 tablespoon chili powder
1-1/2 teaspoons black pepper
1 teaspoon ground red pepper
3 pounds chicken wings, tips removed (about 12 pieces)
1 cup bottled barbecue sauce
Celery leaves, for garnish
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DIRECTIONS
1. Heat oven to 400 degrees F. Line baking sheet with aluminum foil.
2. Combine chili powder, black pepper, salt and ground red pepper in small bowl.
3. With sharp knife, separate wings at joint. Place pieces on waxed paper; sprinkle with spice mixture. Transfer to foil-lined baking sheet.
4. Bake in 400 degree F oven 40 to 45 minutes, turning every 15 minutes. With tongs, remove wings from oven and dip in sauce. Return to oven.
5. Bake in 400 degree F oven 10 minutes or until glazed. Place on serving platter. Garnish with celery leaves. Makes 24 pieces.
6. Make-Ahead Tip: Wings can be prepared through step 4. Cover and refrigerate up to 2 days. To serve, let wings stand at room temperature for 10 minutes. Dip in barbecue sauce. Bake at 400 degrees F for 20 minutes.
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| If you, your family, or guests have taste buds for heat, use the full 3 tablespoons of bottled hot pepper sauce. Otherwise, tame this snack recipe with less sauce. And serve cool beverages. |
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INGREDIENTS
12 chicken wings (about 2 pounds)
2 tablespoons margarine or butter, melted
2 to 3 tablespoons bottled hot pepper sauce
1/2 cup mayonnaise or salad dressing
1/2 cup crumbled blue cheese
1 tablespoon white wine vinegar or white vinegar
Crumbled blue cheese (optional)
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DIRECTIONS
1. Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow nonmetal pan.
2. For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika. Pour mixture over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes.
3. Drain chicken, reserving sauce. Place chicken pieces on the unheated rack of a broiler pan. Sprinkle chicken with salt and pepper, if desired. Brush with some of the reserved sauce.
4. Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.
5. Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar. Cover and blend or process until smooth. If desired, top dip with additional crumbled blue cheese before serving. Serve with wings and celery sticks and dip. Makes 12 appetizer servings.
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| A spicy marinade and a blue cheese dip make these buffalo chicken wings a standout snack. |
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INGREDIENTS
12 chicken wings (about 2 pounds)
2 tablespoons butter or margarine, melted
3 tablespoons bottled hot pepper sauce
1/4 teaspoon cayenne pepper
1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
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DIRECTIONS
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.
3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.
4. Makes 12 appetizer servings
5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.
6. 6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise. Nutrition Facts per serving: 149 cal., 10 g total fat (4 g sat. fat), 38 mg chol., 283 mg sodium, 3 g carbo., 0 g fiber, 11 g pro.Daily Values: 11% vit. A, 1% vit. C, 5% calcium, 3% ironExchanges: 1 1/2 Lean Meat, 1 1/2 Fat
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| Make this game-day snack in a slow cooker. When the wings are cooked, place the cooker for guests to fill their plates. |
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INGREDIENTS
16 chicken wings (about 3 pounds)
1-1/2 cups bottled chili sauce
3 to 4 tablespoons bottled hot pepper sauce
1 recipe Blue Cheese Dip (see recipe below) or bottled ranch salad dressing
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DIRECTIONS
1. Cut off and discard wing tips. Cut each wing into 2 sections. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to a 3-1/2- or 4-quart crockery cooker. Combine chili sauce and hot pepper sauce; pour over chicken wings.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting or 2 to 21/2 hours. Serve chicken wings with Blue Cheese Dip or ranch salad dressing. Makes 32 appetizers.
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| Serve these delicious grilled chicken wings to start your backyard cookout. These peppery wings soak in a ginger-soy marinade for 2 to 24 hours. |
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INGREDIENTS
2 tablespoons minced, peeled fresh ginger
1-1/2 teaspoons crushed red-pepper flakes
1/4 teaspoon black pepper
4 pounds chicken wings, wing tips removed
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DIRECTIONS
1. In medium-size bowl, whisk together soy sauce, vinegar, honey, oil, garlic, ginger, red-pepper flakes, and black pepper. Add chicken wings; turn to coat. Marinate, covered, in refrigerator 2 hours or overnight.
2. Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove wings from marinade; discard marinade.
3. Grill wings over direct heat, covered, 6 to 8 minutes per side or until internal temperature registers 180 degrees F on instant-read thermometer.Broiler Method: Heat oven to 450 degrees F. Place wings on rack in broiler pan. Roast for 30 minutes or until internal temperature registers 180 degrees F. To crisp skin if desired, increase oven temperature to broil. Broil wings for 1 to 2 minutes or until skin is crisp. Makes 8 servings.
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| Whew! These wings are really hot, but the cool sour cream-basil dipping sauce helps tame the flame. |
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INGREDIENTS
12 chicken wings (about 2 pounds)
Cooking oil for deep-fat frying
3 tablespoons margarine or butter
1 2-ounce bottle hot pepper sauce (1/4 cup)
1/4 cup mayonnaise or salad dressing
2 tablespoons snipped fresh basil
2 tablespoons snipped parsley
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DIRECTIONS
1. Cut off and discard tips of chicken wings. Cut wing at joints to make 24 pieces. Rinse pieces and pat dry. Fry wing pieces, a few at a time, in deep hot oil (375 degrees F) for 8 to 10 minutes or until golden brown and no longer pink. Drain on paper towels. Keep pieces warm in a 300 degree F oven while frying remaining pieces. Transfer wings to serving dish.
2. In a saucepan melt margarine or butter. Stir in hot pepper sauce. Pour over wings, turning to coat.
3. For dipping sauce, in a small mixing bowl stir together sour cream, mayonnaise or salad dressing, basil, parsley, and milk. Serve wings with dipping sauce. Garnish with fresh basil, if desired. Makes 8 to 12 appetizer servings.
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| These chicken wings, sweetly glazed with pineapple juice, ketchup and soy sauce, are fun appetizers to serve at tailgate parties and potlucks. |
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INGREDIENTS
2-1/2 pounds chicken wings (12 to 15 wings)
1/2 cup all-purpose flour
1/4 teaspoon lemon pepper seasoning
3 tablespoons cooking oil
1/4 cup unsweetened pineapple juice
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DIRECTIONS
1. Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections.
2. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture.
3. Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
4. Remove chicken from skillet and arrange pieces in a shallow baking dish.
5. In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken.
6. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes. Makes 24 to 30 pieces.
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