|52 Ways to Wing It|
|by Charles Reavis|
Chicken wings are popping up on menus everywhereas bar food and appetizers, paired with pizza for take-out, even at Chinese restaurants.
Tip: Try wing marinade for more results.
1 - 8 of 8 for hot wing marinade
Combine sherry, soy ... in the remaining marinade in a Ziploc ... to 365°F (very hot). While oil ... sides). Dip floured wings into batter. Lower ... temperature of oil slightly.
To make the marinade, in a ... Place the chicken wings in a large ... the dipping sauce and celery sticks. Serves 4 as a main course, 6-8 as an appetizer.
Stir together 1/4 ... tips of the wings. Rinse wings ... when oil is hot, pick out the wings from the marinade and cook, uncovered, ... served over hot rice.
No fry method: Split wings at each joint ... in container. Combine hot sauce and butter; ... often with reserved marinade. Brush with ... to 30 individual pieces.
Preheat oven to ... cookie sheet. Split wings at each joint ... minutes. Combine butter, hot pepper sauce, salt, ... wings, reserving some marinade. Cover and ... Yields 28 individual wings.
Combine all ingredients except chicken wings. Stir until ... Lift wings from marinade and place on ... for dipping. Makes hors d'oeuvres for 6-8 people.
Mix soy sauce ... yield a thorough marinade for as many chicken wings as you want ... up for 5 minutes. Fix lots - great for meals, snacks and leftovers.
To prepare chicken wings, cut each ... broiler pan. Reserve marinade. Brush chicken ... 30 minutes longer. HOT MUSTARD SAUCE: Mix ... hot, about 15 minutes.
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