CHICKEN WINGS GALORE

I love chicken wings!  And I love dipping them in a sauce and getting messy fingers eating them.  Here's three of my favorite wing sauces..... all can be prepared ahead and then re-heated before serving.  Serve them on the side if using more than one, or put wings in a bowl and toss with the sauce of your choice.

A large pack of winge (4-5 pounds) will serve 2-3 people as a meal or 6-8 as an appetizer.  Remove the short tip and discard.  You can cut the remaining parts in half or leave them jointed - your preference.

The wings need to be fully cooked, of course.  They can be fried, battered and fried, baked in the oven or grilled.  My preference is grilling - far less greasy.  I wash them thoroughly under running water and spread them out on paper towels and pat dry.  Then I place them in a large metal bowl and lightly sprinkle them with Stubb's Rub for Chicken, but any poultry seasoning will work.... or NO seasoning other than salt and pepper will also work.  If you season them, tumble them around in the bowl to spread the seasoning evenly.  Cover and refrigerate until ready to cook.

Allow an hour to cook the wings, no matter the method you choose.  Keep the wings warm in a low (200°) oven until ready to serve. Note:  Try NOT to have to keep the wings in the oven for too long.  All of this is best right after it's cooked.

I always serve wings with celery sticks, and with Ranch and/or Blue Cheese dressing as a dip on the side.  For a meal, I always serve rice and cole slaw.

BUFFALO WINGS

INGREDIENTS: 

1-  12 oz.      bottle Frank’s Original Hot Sauce

2-3 TBSP     Old Bay Seasoning (more=hotter)

1 stk            Margarine (not butter)

2 TBSP         Rice wine vinegar

2 TBSP         Fresh lemon juice

Combine first four ingredients in a saucepan.  Bring to a boil over medium heat; reduce to a simmer for 1-2 minutes.  Remove from heat and add lemon juice; stir to blend and serve.  Toss with wings and serve.

SWEET AND SOUR WINGS

INGREDIENTS:

1/2 TBSP    Oil

1 TBSP      Butter

1 TBSP      Fresh ginger, minced

1 TBSP      Garlic, minced

3/4 C         Rice wine vinegar

1/4 C         Soy Sauce

3/4 C         Brown sugar

1/2 C         Pineapple juice

1/2 C         Catsup

Heat oil and butter in a wok.  Add ginger and garlic and cook about 30 seconds.  Add remaining ingredients and simmer for 5 minutes.  Toss with wings and serve.

TERIYAKI WINGS

INGREDIENTS:

4 TBSP      Teriyaki sauce

6 oz.         Honey

2 TBSP      Rice wine vinegar

1/4 tsp.      Ground ginger (or 1 tsp. grated FRESH ginger)

       

Mix ingredients and STIR until totally mixed and honey is dissolved.  Heat by microwaving in 10 SECOND bursts. Toss with wings and serve.