Engine Revving Chicken Wings Recipes

SUPER BOWL ASIAN CHICKEN WINGS

Steps:

• Place the wings on a foil-lined sheet pan, and spray it with a non-stick spray. Next place the wings in a single layer with the outside skin facing up. Sprinkle them liberally.
• with the seasoning salt and garlic salt, and place in a 400 degree oven.
• Bake them for maybe 30 minutes, or until they are golden brown and crispy. I take them out of the oven and let them sit for a few minutes, it makes turning them easier. Then season them again with the salts, and put them back in the oven until they are done, nice and crispy but not dried out.
• Carefully lift them off the foil, once again, it helps if you let them rest for just a little while. I place them in a zip-loc bag and pour in about 1/2 cup of oyster sauce, and squish them around until all the wings are covered in sauce. You may need to add a little more.
• At this point they are ready to serve. You can heat them up in the oven or nuke them, or serve them room temperature. I sprinkle some sliced green onions on them for garnish.

MOJO CHICKEN WINGS

Steps:

• Pour mojo sauce over wings and marinate in the refrigerator for at least 4 hours.
• Drain excess sauce and add garlic salt, salt and pepper.
• Broil in the oven for 20-25 minutes.

CHEESY CHICKEN WINGS

Steps:

• wash chicken wings, pat dry.
• In a bowl combine the crumbled crackers or bread crumbs. herbs and cheese.
• Add seasonings and mix well to blend.
• Melt butter.
• Dip chicken wings, first into melted butter and then into the crumb coating.
• Arrange chicken wings in lightly oiled baking pan.
• Bake at 375 for 30 minutes or until lightly browned and done.

TACO CHICKEN WINGS

Steps:

• Combine all ingredients except chicken wings in a plastic bag.
• Add wings and shake to coat.
• Place in single layer on 2 greased 15 x 10 pans.
• Bake at 350 degrees for 30 minutes.
• Turn and bake 15 minutes more.
• Recipe can be doubled.

ENGINE-REVVING CHICKEN WINGS

Steps:

• Stir together hot sauce and garlic salt until blended.
• Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven.
• Stir together Bisquick mix, onion salt and peppers.
• Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
• Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.