Mommas Chicken Wings Recipes

MOM'S BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
• Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.

MOMMA'S CHICKEN WINGS

Steps:

• 1. Marinate the chicken wings in the gourmet sauce all day.
• 2. Bake chicken wings at a 350F oven for 40 minutes.
• 3. About 15 minutes before you take the chicken out of the oven, combine apricot preserves and horseradish. I really don't measure the horseradish, I go by taste.
• 4. ***My momma turns the oven to about 250F and lets them slow cook till we eat. They won't stay around long!!

GRANDMOTHER'S CHINESE CHICKEN WINGS

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.

GRANDMOTHER'S CHINESE CHICKEN WINGS

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.