GRANDMAS FAMOUS PARTY WINGS
These are sweet, spicy and oh so good! The meat falls off the bone when they're done baking. These are a perfect party recipe. Make the sauce, stick everything in the oven and forget about them for 3 hours. Easy peasy!
Provided by Mandy Bidwell
Categories Poultry Appetizers
Time 4h10m
Number Of Ingredients 5
Steps:
- 1. In large bowl combine all but wings. Mix well.
- 2. Add thawed wings and mix to coat well.
- 3. Lightly grease Large baking dish or roaster. Pour all into baking dish.
- 4. Cook covered @ 350 for 3-4 hours.
- 5. Test a wing at 3 hours to see if done.
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
GRANDMOTHER'S CHINESE CHICKEN WINGS
Provided by Andrew Zimmern
Categories appetizer
Time 45m
Yield 4 to 6 as an appetizer
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
SIERRA'S GRANDMA'S SECRET BUFFALO WING SAUCE
Provided by Food Network
Categories condiment
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
- Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
- Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
CHICKEN WINGS (GRANDMA'S) RECIPE
Provided by evonne27
Number Of Ingredients 6
Steps:
- PREHEAT OVEN TO 350* In small bowl, mix maple syrup, soy sauce, italian dressing, salt and pepper and garlic. Put wings in large bowl and pour the liquid over wings. Seal with saran wrap and put in refrigerator overnight. Put wings in broiler pan and pour the liquid over the wings. Don't completely cover wings with juice. Put in oven and bake for 1 1/2 hours or until all liquid is absorbed. *Watch carefully, once liquid is gone they will burn quickly.
GRANDMOTHER'S CHINESE CHICKEN WINGS
My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/
Provided by Sharon123
Categories Chicken
Time 45m
Yield 4-6 appetizers
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
- Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
- Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
- Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
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5/5 (35)Category Appetizer, SnackCuisine American, ChineseCalories 414 per serving
- Place a 14-inch nonstick sauce pan or large wok over high heat. Add the sunflower oil and heat until it glistens. Add the chicken and sear to golden brown. Add the water, sake, soy sauce, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick to a small bowl and stir to mix. Pour the sauce over the hot chicken in the pan. Bring back up to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, another 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds.Or emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. Garnish and serve.
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