You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:
Baked Chicken Wings1/2 c. margarine, melted1 t. dijon mustard3 c. multi-grain flaked cereal16-18 chicken wings, broken into two pieces1/2 c. grated Parmesan cheese4 t. finely chopped parsley
Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.
Hot Chicken Wings12-15 chicken wings1/2 c. (1 stick) butter or margarine, melted1/4 c. Red Hot Durkee's Sauce (or more to taste)
Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.
Sweet and Sour Chicken Wings3 lbs. chicken wingsAccent seasoningOil1 c. waterCornstarchGarlic powderBeaten egg
Sauce:3/4 c. sugar3 or 4 tbsp. catsupDash of salt1/2 c. white vinegar1 tsp. soy sauce1/4 c. chicken stock1 tsp. Accent seasoning
Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.
Teriyaki Chicken Wings12-15 chicken wings1/3 c. water1/4 tsp. pepper1/3 c. soy sauce1/4 c. brown sugar2 green onions (diced)1/3 c. cooking sherry (optional)1/2 tsp. ginger
Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.
About The Author
Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.