Chicken Wings Two Ways Recipes

WINGS, TWO WAYS

Steps:

• Heat oven to 425. Place wings in a large deep roasting pan-no need to thaw. Bake at 425 about 1 hour or until cooked throughb and meat begins to pull away from the ends, stirring frequently. Remove pan to a wire rack. Using tongs, evenly divide wings between two 15x10x1-inch jelly-roll pans, shaking excess fat back into the roasting pan.
• Heat oven to broil. Stir together ingredients for Buffalo Sauce. Brush enough Buffalo Sauce on wings in one of the pans to coat. Broil about 7 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Buffalo Sauce. Broil 7 minutes longer. Let cool briefly in pan on a wire rack.
• Stir together ingredients for Maple BBQ Sauce. Brush enough Maple BBQ Sauce on wings in second pan to coat. Broil about 8 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Maple BBQ Sauce. Broil 8 minutes longer. Let cool briefly in pan on a wire rack. To serve, place wings on a platter. If desired, serve with scallions, celery and blue cheese dressing.

ROASTED CHICKENS TWO WAYS

Steps:

• Preheat oven to 375 degrees F.
• Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
• Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
• Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.

CHICKEN WINGS-TWO WAYS

Steps:

• In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter. Set aside.
• Using a very sharp knife, cut each wing in half to separate the flat from the drumette. Wash the pieces well and pat them dry.
• Heat a heavy, deep skillet, preferably cast-iron, over high heat. Pour enough oil into the hot skillet to come halfway up the sides. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350˚F).
• Using tongs, carefully place the chicken wings in the hot oil. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
• Transfer the wings to paper towels to drain. Then quickly place them in the bowl of sauce and toss until they are coated evenly. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
• Heat a smoker to 250˚F.
• Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
• Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.
• Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove. Eat the hell out of 'em.