Marinated Chicken Wings

1 cup soy sauce
3 teaspoons sugar
1/4 cup white wine
2 cloves garlic, mashed
1/4 cup lemon juice
1/4 cup oil
1 teaspoon MSG
1 teaspoon ginger
3 to 4 family size packages chicken wings

Combine above ingredients and marinate chicken for 16 to 24 hours.

Separate and lay out in pan to bake at 350 for 1 hour.

Serve at once.

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Ginger Scallion Chicken Wings

1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
8 large scallions, trimmed and sliced
1/4 cup chopped peeled fresh ginger

Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

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Raspberry-Glazed Wings

3/4 cup seedless raspberry jam
1/4 cup cider vinegar
14 cup soy sauce
13 (about 3 lbs) whole chicken wings

In a saucepan, combine jam, vinegar, soy sauce, garlic and 1 teaspoon black pepper. Bring to a boil for 1 minute.

Cut chicken wings into 3 sections and discard wing tips. Place wings in a large bowl, add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours.

Line 10×15-inch baking pan with foil and grease the foil. Use slotted spoon to place the wings in the pan and reserve marinade. Bake at 350 degrees for 30 minutes and turn once.

Cook reserved marinade for 10 minutes, brush over wings and bake 25 minutes longer.

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Bandido Buffalo Wings

1 (1.25-ounce) package Ortega Taco Seasoning Mix
12 (about 1 pound) chicken wings
Ortega Thick & Chunky Salsa

Preheat oven to 375°F (190°C). Lightly grease 13 x 9-inch baking pan.

Place seasoning mix in heavy-duty plastic or paper bag. Add 3 chicken wings; shake well to coat. Repeat until all wings have been coated.

Place wings in prepared pan.

Bake for 35 to 40 minutes or until no longer pink near bones.

Serve with Ortega Thick & Chunky Salsa for dipping.

Makes 6 servings

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Spicy Citrus Caramel Chicken Wings

3 pounds chicken wings, wing tips removed and cut at the joint, if necessary
2 tablespoons olive oil
2 teaspoons coarse salt
Zest of 1 lime
Zest of 1 lemon
3 blood oranges
1/3 cup sugar
1/2 cup freshly squeezed blood orange juice
3 tablespoons corn syrup
1 teaspoon finely chopped fresh ginger
1 to 2 teaspoons Sriracha
1/4 teaspoon cayenne pepper

Preheat oven to 450°.

In a large bowl, toss chicken together with olive oil, salt, and half of the lime and lemon zests. Spread in an even layer on a rimmed baking sheet. Transfer to oven and roast until golden brown, draining fat and shaking pan occasionally, about 1 hour.

Meanwhile, slice the top and bottom of oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Chop oranges and place in a fine mesh sieve in a bowl, to drain, pressing down on oranges to release juice as necessary; set aside.

In a medium saucepan heat sugar and 1 teaspoon water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until mixture becomes golden amber in color; remove from heat and add orange juice. Return mixture to heat and cook until reduced by half, about 4 minutes. Stir in corn syrup and continue cooking until thickened, about 1 minute more. Add orange pieces and cook until liquid is reduced and mixture is thick, about 3 minutes; remove from heat.

Remove chicken from oven and transfer to a large bowl. Pour over citrus glaze and toss to coat. Stir in remaining lime and lemon zest, ginger, Sriracha, and cayenne pepper; serve immediately.

Servings: 6

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Piri-Piri Chicken Wings in the Style of Nando’s

1/2 cup South African peri-peri sauce, Brazilian piri-piri sauce, Tabasco, or other hot sauce*
6 cloves garlic, peeled
1 small onion, peeled and quartered
1 piece (3 inches) fresh ginger, peeled and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 pounds whole chicken wings (about 12 wings)

For The Glaze:
4 tablespoons (1/2 stick) salted butter
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
3 tablespoons South African or Brazilian piri-piri sauce, Tabasco hot sauce, or other hot sauce
2 tablespoons fresh lemon juice

Prepare the marinade and wings: Place the 1/2 cup of hot sauce or 1/4 cup sauce and the chiles, the garlic, onion, ginger, cilantro, oil, 1/4 cup of lemon juice, and the salt and pepper in a blender and puree until smooth. Or you can puree the piripiri chiles, if using, and the garlic, onion, ginger, cilantro, salt, and pepper in a food processor, then work in the hot sauce, if using, and the oil and lemon juice. Transfer the marinade to a large nonreactive bowl or roasting pan.

Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the chicken wings in half, cutting off and discarding the tips. Add the wings to the marinade and stir to coat. Let the wings marinate in the refrigerator, covered, for at least 6 hours, or as long as overnight, stirring them every few hours. The longer the wings marinate, the richer the flavor will be.

For the Glaze: Melt the butter in a saucepan over medium-high heat. Add the cilantro and garlic and cook until sizzling and aromatic, about 2 minutes; do not let the garlic brown. Stir in the hot sauce and lemon juice and let the glaze simmer until blended and flavorful, about 2 minutes.

To Grill: Grilling the chicken wings using the direct method is truer to the way they do it at Nando’s but requires a little more care than grilling them using the indirect method. Whichever method you use, drain the wings, discarding the marinade, before grilling.

If you are using the direct method, set up the grill for direct grilling and preheat it to medium. Leave one section of the grill fire-free for a safety zone. When ready to cook, brush and oil the grill grate. Arrange the chicken wings on the hot grate skin side down and grill them until crisp and golden brown and cooked through, 8 to 12 minutes per side, turning with tongs. Should any flare-ups occur, move the wings to the safety zone.

If you are using the indirect method, set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. When ready to cook, brush and oil the grill grate. Arrange the chicken wings skin side up in the center of the grate over the drip pan and away from the heat. Cover the grill and grill the wings until they are crisp and golden brown and cooked through, 30 to 40 minutes.

To test for doneness, make a small cut in the thickest part of one of the wings; there should be no traces of red or pink at the bone. Transfer the grilled chicken wings to a platter and pour the glaze over them. Toss to mix, then serve at once.

NOTE: You can also use 1/4 cup hot sauce plus 3 to 4 fresh piri-piri chiles, cayennes, red serranos, or other hot, fresh red chiles, stemmed and cut in half, and seeded (for hotter wings, leave the seeds in)

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