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In a blender, ... the still-frozen chicken wings. Place on ... they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot.

Fill a heavy ... 400°F. Split the wings at each joint ... may be used to smooth it out ... for dipping, and a bowl of or Ranch dip and celery sticks.

Cut chicken wings into 3 segments ... browned; pour honey and soy sauce over wings and stir-fry for about half an hour or until the liquid resembles molasses.

In a saucepan, ... pan, heat Crisco to 350 degrees. Prepare ... flour well. Dip wings one at a ... chicken wings arranged in a circle on a decorative platter.

Cut off tips of chicken wings if desired. Place ... and honey. Stir to distribute all ingredients ... brown. Drain on paper towels. Recipe may be halved.

Split chicken wings at each joint ... 400°F for 25 to 30 minutes or ... reduce heat and simmer for 5 minutes, stirring occasionally. Brush sauce over wings.

Prepare sauce. Melt ... Wash and dry wings (thaw first, if frozen). Heat oil to 375°F. Add hot ... sauce mixture can be provided to each guest for dipping.

This barbecue recipe ... blender. Rinse chicken wings in cold water. ... (turning once, half way through) until they are cooked through and golden brown.

Fold the tips in back of the chicken wings and place them ... for 1 1/2 hours. Serve with rice which has been steamed with raisins and slivered almonds.

Put all ingredients (except chicken wings) into a ... refrigerate for up to 3 hours before ... run clear when pierced with a fork, about 20-25 minutes.

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