Tag Archives: wings

Zingy Sweet Barbecue Chicken Wings

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Zingy Sweet Barbecue Chicken Wings

You can cook the chicken wings on your grill, in your smoker or if it’s too cold to fire up your grill , you could bake these and finish them off with a quick broil to give them that nice charred flavor.

Ingredients

6 large chicken wings
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 Tbsp honey
Salt and pepper to taste

Method

1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose–just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.

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2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.

Tips:

Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you’ll also want to forego the traditional butter that is mixed in with the hot sauce.

When using a marinade, always remember to discard it after use and do not apply it to the meat after it has been cooked as this will compromise hygeine by introducing unwanted bacteria.

I hope you enjoyed my article on the regional differences of BBQ food in the United States. If you are looking for reviews, ideas, barbecue beef recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys BBQ Blog, they have a wealth of BBQ news, product reviews, delicious recipes, competition schedules, guides and much more.


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Carribean Heat Barbecue Chicken Wings

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Carribean Heat Barbecue Chicken Wings

FOR THE WINGS

4 Garlic cloves
2 Shallots
1 1/2 teaspoons Salt
1 tablespoon Chinese 5 spice
2 teaspoons Paprika
1 teaspoon Dried rosemary — crumbled
1/2 teaspoon Cayenne — or to taste
2 tablespoons Vegetable oil
4 pounds Chicken wings — about 20-24
Tips removed

FOR THE SAUCE

1/3 cup Natural style peanut butter
1/4 cup Canned cream of coconut –
Well stirred
2 Garlic cloves — chopped
1/4 cup Water
1/4 cup Red bell pepper — chopped
1/8 teaspoon Dried hot red pepper flakes

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Or to taste
1 teaspoon Soy sauce
Coriander sprigs

THE WINGS:

Prepare the chicken wings:  Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings.

Toss and stir them until they are completely  covered with the marinade. Let them marinate, covered and chilled for 4 hours or over night. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden.

The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving.

THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper  flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander and serve.

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.


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Asian Style Sweet And Sour Barbecue Chicken Wings

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Asian Style Sweet And Sour Barbecue Chicken Wings

Ingredients

20 Chicken wings
7 1/2 ounces Tomato sauce (half can)
2 tablespoons Orange marmalade
1 tablespoon Honey
2 teaspoons Ginger — minced
2 teaspoons Fermented chili sauce
2 teaspoons Pepper vinegar
4 Garlic cloves — peeled
1 teaspoon Salt (scant)
2 teaspoons MSG
1/2 cup Water (more as needed)
Tabasco, to taste -(or other hot pepper-sauce)

Method:

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in

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wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Notes:

* Use vinegar “which has been used to keep a supply of bird’s-eye
peppers.”

* After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc. And one should not expect much better from out-of-country chickens.)

If you enjoy BBQ, and want to learn how to cook like the Pro’s, then you may enjoy reading Big Bob Gibsons BBQ Book at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, BBQ recipes, product and restaurant reviews and much more.


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Blue Cheese Chicken Barbecue Wings

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Blue Cheese Chicken Barbecue Wings

Ingredients:

6 tablespoons Butter or margarine
1/4 cup Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed with the tips discarded
Dipping Sauce:
1/4 pound Blue cheese — Roquefort or Similar
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
hot pepper sauce to taste

Method:

Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings with cool, creamy dip are all the rage. Serve with plenty of ice-cold beer.

1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

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2. In large frying pan or deep-fat fryer, heat 1″ of oil to 375ø. Fry wings in batches witho crowding until golden brown, 12 1/2 minutes. Drain on paper towels.

3. Brush wings with spicy butter & serve warm with Blue Cheese dipping sauce.

For the Blue Cheese dipping sauce:

In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time.

Tips:

Remember that chicken should be cooked to a temperature of 165 degrees F, and that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Choose the final temperature based upon the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature.

When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken.

You can find out more about the Weber Smokey Mountain cooker at Barbecue Party, where you will find daily updated BBQ news, competition schedules, product reviews, helpful guides, hundreds of delicious barbecue recipes, and restaurant reviews, as well as a BBQ store that stocks smokers and grills from dozens of popular manufacturers.


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Hot Fajita Barbecue Chicken Wings With Guacamole

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Hot Fajita Barbecue Chicken Wings With Guacamole

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings — shoulder
midsection only — cut apart
1 carton (6 oz) frozen — avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

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Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

Always discard any remaining marinade to avoid cross-contamination.

If you enjoy BBQ, then you might like to find out how to cook like the Pro’s by reading Big Bob Gibsons BBQ Book at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, smoker recipes, product and restaurant reviews and much more.


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Captain Atomics Nuclear Barbecue Chicken Wings

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Captain Atomics Nuclear Barbecue Chicken Wings

Ingredients

24 each Chicken Wings — Separated
2 tablespoons Vegetable Oil
1/4 teaspoon Garlic Powder
3 tablespoons Habanero Sauce
3 tablespoons Tabasco Sauce
Ground Red Pepper to taste
1 tablespoon White Vinegar
1/4 cup Brown Sugar
1 cup Bleu Cheese Salad Dressing
Leaf Lettuce for platter

Method

These chicken wings are quite easy to prepare. Adjust the amount of
Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.

Preheat oven to 375øF.

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In a medium sized mixing bowl combine vegetable oil, garlic powder,
Tabasco sauce, habanero sauce, vinegar and brown sugar.

Separate tips from wings.  Place tips and wings on cookie sheet(s).
Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips.

Bake wings for 15 to 20 minutes or until browning has occurred.

Arrange wings on leaf lettuce and serve with your favorite beverage.  Dip wings in bleu cheese salad dressing for some cooling affect.

NOTE: These wings taste their best when cooked on the barbeque. Wings should be  grilled for the same amount of time over medium high heat coals, remembering to brush the grill lightly with oil first to prevent the chicken from sticking to the grill.

Chicken Hygiene Tips:

Just like meat, fish or any animal-based food product, raw or undercooked chicken carry certain bacteria. These bacteria can cause illness in large numbers.

Therefore, to avoid illness we need to limit bacteria’s ability to multiply, or kill them altogether. Limiting their ability to multiply requires making sure that food products are not left at room temperatures — or specifically, temperatures between 40°F and 140°F — for more than an hour.

Barbecue Party is a leading resource that provides a regularly updated BBQ news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, competition schedules, product reviews, helpful guides, hundreds of delicious BBQ recipes, restaurant reviews and much more.


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Tea Smoked Barbecue Chicken Wings

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Tea Smoked Barbecue Chicken Wings

Ingredients:

3 pounds Chicken wings — (16 wings)
3 Cl Garlic
1 tablespoon Ginger root — grated
1 tablespoon Honey
3/4 cup Soy sauce
1/2 cup Sherry
1 cup Brown sugar
1 cup Lapsang souchong tea
Loose Sesame seeds — for garnish

Method:

1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will dot his for you.) Wash the chicken thoroughly and pat dry.

2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for
20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken

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wings at least once.

3. To smoke the chicken, choose a heavy steel or cast iron roasting pan
or skillet with a tight fitting lid. Line the bottom of the pan with heavy
duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and
arrange the chicken wings on the rack.

Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not remove the lid to check.

Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes. Smoked chicken will keep for several days if well-wrapped and
refrigerated.

Serves 6 to 8 as an appetizer.

Note: As with any recipe requiring a dish to be cooked at high heat, use
caution. Since this dish does produce smoke, it is imperative to use your
kitchen exhaust fan, and to have a pan or skillet with a tight fitting
lid.

Tips: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.


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Quick And Easy Marinated Barbecue Chicken Wings

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Quick And Easy Marinated Barbecue Chicken Wings

Ingredients

12 Chicken wings
1 cup Pace picante sauce or Texas Petes Hot Sauce
1/3 cup Catsup
1/4 cup Honey
1/4 teaspoon Cumin — ground
2/3 cup Sour cream — dairy

Method

Cut wings in half at joints; discard wing tips. Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over chicken. Place in refrigerator; marinate at least 1 hour, turning once.

Drain chicken, reserving marinade. Place on rack of foil-lined broiler pan.

Bake at 375F. for 30 minutes. Brush chicken with reserved marinade; turn and bake, brushing generously with marinade every 10 minutes, until tender, about 30 minutes.*

Place 6 inches from heat in preheated broiler; broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes or until sauce looks dry. Spoon sour cream into small clear glass bowl; top with remaining 2/3 cup picante sauce and serve with the chicken.

This barbecue chicken recipe makes 24 appetizers.*At this point, chicken may be refrigerated up to 24  hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to 5 minutes.

Turn; broil 4 to 5 minutes or until heated through.

Chicken Preparation Tips:

Always wash your hands with warm water and soap for 20 seconds before and after handling food.
Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.
Always discard any remaining marinades that are used to avoid cross-contamination.

If you enjoy BBQ, and want to learn how to cook like the Pro’s, then you may enjoy reading Big Bob Gibsons BBQ Book at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, barbecue lamb recipes, product and restaurant reviews and much more.


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Big Beer Barbecue Chicken Wings

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Big Beer Barbecue Chicken Wings

Ingredients

Chicken and Marinade

12 chicken wings, whole
1/4 cup peanut oil
1/4 cup lemon juice, fresh
1/4 cup worcestershire sauce
1/4 cup beer
1 teaspoon salt
1 teaspoon black pepper, freshly ground

Barbecue Sauce

2 tablespoons peanut oil
1 onion, small, finely chopped
1 clove garlic, minced
2 teaspoons ginger, minced and fresh
1/2 teaspoon red pepper flakes
1 cup ketchup
1/3 cup beer
2 tablespoons lemon juice, fresh
2 tablespoons worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar, dark, firmly packed
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon dry mustard
1/2 teaspoon black pepper, freshly ground

Preparation

Clean the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place the chicken in a large nonreactive bowl and stir in the 1/4 cup oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and let marinate, in the refrigerator, for 4 hours, turning the wings every once in a while.

In the meantime, prepare the BBQ sauce. Heat the oil in a medium-size heavy saucepan over medium heat. Add the onion, garlic, ginger, and hot pepper flakes and sauté, stirring with a wooden spoon, until the onion and garlic are lightly browned, about 5 minutes. Stir in the ketchup, beer, lemon juice, Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard, and pepper and bring to a boil.

Reduce the heat to low and simmer the sauce gently until thick and richly flavored, 10 to 15 minutes, stirring occasionally. Remove from the heat and measure out about 1 cup. Set it aside for serving.

Heat the grill to medium-high.

When ready to cook, oil the grill grate. Drain the wings and arrange them on the hot grate, pulling them open to expose as much skin as possible to the flames. Grill, turning several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Start brushing the wings with the barbecue sauce the last 5 minutes, then transfer to a platter and brush with sauce again.

Serve accompanied by the reserved sauce.

A few years ago, two of my friends became involved in competetive BBQ and at that time I was just tinkering in the backyard with my BBQ smokers and grill trying to get the basics right. During last Summer. If you love BBQ as much as I do, check out one of my favorite sites, Barbecue Party, where you will find everything you could possibly need for all things BBQ, including competition schedules, thousands of recipes, the latest news, BBQ grills, product reviews, BBQ joint reviews and much more.


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Barbecued Dragon Chicken Wings

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Barbecued Dragon Chicken Wings

Barbecued dragon chicken wings are really easy to make, and you eat them with your fingers. My favourite type of barbecue food! To save time I make the sauce for them the night before and keep it in the fridge until it’s needed.

Serves: 6

Preparation: 10 minutes

Cooking time: 25 to 30 minutes

Ingredients

* 18 chicken wings
* Oil for cooking

For the sauce

* 9 fl oz (250ml) of cider vinegar
* 1 tablespoon of coarse sea salt
* 1 teaspoon of freshly ground black pepper
* ! teaspoon of paprika
* I small, roasted red pepper chopped
* freshly ground black pepper to taste
* 9 fl oz (60ml) of vegetable oil
* 2 tablespoons of Worcester sauce
* 2 tablespoons of lemon juice
* 1/2 teaspoon of dried chilli flakes

1. Place all of the ingredients into a blender and mix well together. Pour the sauce into a jug or bottle.

2. Rub the chicken wings with the oil and cook over a hot grill for about 10 to 15 minutes. Stir the sauce and drizzle it over the wings every few minutes.

3. Turn over and repeat for the other side. The sauce will separate and so will need stirring frequently prior to drizzling.

4. Serve your barbecued spicey chicken wings while they’re hot.

Tip: Use a digital thermometer for cooking Barbecue Chicken

A basic digital thermometer is designed to take a temperature reading in about 10 seconds and cannot stay in the food during cooking. Remove the chicken from the heat and slide the thermometer into the thickest part of chicken pieces or into the breast on whole birds. Check the temperature reading.

If the temperature is too low, remove the thermometer and put the chicken back on the heat to finish cooking. If the temperature is right, the chicken is ready to eat.

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious BBQ recipes and much more. They have a wealth of how-to’s, hints, tips, BBQ grills and reviews, with a BBQ blog that is updated daily.


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