Grama Steves Chicken Wings Recipes

BAKED CHICKEN WINGS - EXTRA CRISPY, LIKE DEEP-FRIED

Steps:

• Preheat oven to 450F.
• Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
• Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
• Lay the chicken wings on the rack, leaving space between the wings.
• Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
• Bake for 30-40 minutes, until the wings are nicely browned and crisp.
• Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
• Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
• Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

GRAMA STEVE'S CHICKEN WINGS

Steps:

• Mix all ingredients together in a large bowl, cover, and refrigerate overnight.
• Turn in the morning.
• Cook uncovered@ 375 for 1 1/2 hrs.
• Turn once half way through.
• Serve warm and ENJOY!

HUBBY'S BAKED BONELESS CHICKEN WINGS

Steps:

• Prepare an oven pan (cookie sheet should work) with non-stick cooking spray.
• Preheat oven to 400 degrees Fahrenheit.
• Set aside 2 medium-sized mixing bowls.
• Prepare 1 large plate or shallow pan with enough bread crumbs to coat the surface. If using plain or homemade breadcrumbs, add salt, pepper, garlic powder, and a couple of shakes of cayenne pepper to taste; keep breadcrumbs off to the side, you may need more.
• Add cut up chicken cubes into one of the medium-size mixing bowls, pour milk over chicken, just enough to cover the chicken; you do not need more than this. Set bowl aside for later.
• Add flour into the other mixing bowl. Dip chicken into flour, coating entirely. You may need to add flour as you go.
• Add eggs to the milk mixing bowl used earlier; if there is some leftover milk just mix with eggs.
• Dip about 5 or 6 cubes of chicken at a time in egg mixture.
• Coat all sides of the chicken in the breadcrumb plate.
• Add to prepared oven pan.
• Once all the chicken is added to pan, spray the top with the cooking oil (we use olive oil spray). Season with more salt and pepper, just enough to taste.
• Put in oven and cook for 20 minutes.
• Turn pieces of chicken over, spray again with cooking spray, season with salt, pepper, and garlic powder to taste.
• Cook for an additional 15 minutes.
• Drizzle the wing sauces of your liking over chicken! Enjoy!

GARAM MASALA CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 4 tablespoons melted butter, 1 tablespoon garam masala, 1 tablespoon minced ginger, 1 teaspoon minced garlic and some salt in a large bowl. (It should be the texture of a thin paste.)
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

EASY MAHOGANY CHICKEN WINGS

Steps:

• Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions.
• Mix all ingredients, except the chicken, together to prepare marinade.
• Add chicken to marinade and stir until evenly coated.
• Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading.
• Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart.
• Cook in 375°F oven for 1 hour.
• flip wings and cook an additional 30 minutes.
• Let cool a bit before eating.
• *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.

HOLY CRUNCHY CHICKEN WINGS

Steps:

• In a bowl, marinate chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for at least 1 hour.
• Combine all the sauce ingredients in a pan. Boiled then simmer until reduction.
• In a large pot or fryer, heat 3 inches of oil to 350 degrees. Drain the marinated chicken wings in the strainer. Put the cornstarch flour in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels.
• In a small saucepan, add butter, reduction sauce, whole garlic, and dried chilies over high heat until syrupy. Turn off heat, add crispy fried chicken wings and toss.

CAESAR CHICKEN WINGS

Steps:

• Mix salad dressing, cheese and pepper in large bowl.
• Add chicken wings, turn to coat.
• Pour chicken into rectangular baking pan.
• Bake at 350 F for approximately 45 minutes, or until chicken is golden brown on top.