Chicken Wings
& Beer

Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

LEMON GLAZE

1½ cups freshly squeezed lemon juice cup sugar

¾ cup chicken broth

6 tablespoons thin soy sauce

½ teaspoon salt

1 tablespoon cornstarch

Cut offthe wing tips and save them for making stock. To make the glaze, in a small saucepan, combine all the glaze ingredients and bring to a simmer. Cool to room temperature. Pour over the wings and turn to coat evenly.

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the wings and reserve the glaze. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Brush the wings with the glaze, turn the wings over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.

24 chicken wings

1/2 cup chopped parsley

6 cloves garlic, minced

2 shallots, minced

2 tablespoons grated lemon zest

2/3 cup freshly squeezed lemon juice

2/3 cup extra-virgin olive oil

2/3 cup Dijon Mustard

2/3 cup thin soy sauce

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Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix throughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better)

Preheat the oven to 375° F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth side down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

24 chicken wings

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 tablespoon ground cumin

4 cloves garlic, minced

2 cups jalapeño jam

2 cups freshly squeezed orange juice

2 jalapeño chiles, minced, including the seeds

1/4 cup chopped cilantro sprigs

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Cut off the wing tips and save them for making stock. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stiring to combine. Let cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer

24 Chicken Wings
1 cup mild tomato chili sauce (I like Heinz Premium Chili Sauce)
3/4 cup honey
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon crushed red chili flakes
6 cloves of garlic, minced
1/4 cup chopped fresh oregano
1 green onion, ends trimmed, minced

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer the better).

Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking oil, spray and place the rack in the baking pan.

Drain the wings and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes.

Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn the wings over, and baste again.

Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint.

Serve hot or at room temperature.

24 chicken wings

2 green onions, ends trimmed, chopped

2 cups chicken broth

1 cup tomato or pasta sauce

1/2 cup dry sherry or Chinese rice wine

1/4 cup hoisin sauce

1/4 cup thin soy sauce

1/4 cup oyster sauce

1 tablespoon toasted sesame oil

2 teaspoons Asian chile sauce

3 tablespoons flavorless cooking oil

2 tablespoons minced garlic

2 tablespoons minced ginger

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Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. On a large bowl, combine the green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce. Place a deep 12-inch pan over medium heat. Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. Add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

24 chicken wings

2 cups mango puree (from about 4 fresh ripe mangoes)

1/2 cup freshly squeezed lime juice

3 tablespoons Asian chile sauce

1/4 cup oyster sauce

1/4 cup honey

6 cloves garlic, minced

1/4 cup minced ginger

1/4 cup chopped cilantro sprigs or mint leaves

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

If using a gas barbecue or an indoor grill, preheat to medium (350° F).   If using charcoal or wood, prepare a fire. Drain the chicken and reserve the marinade. When the gas barbecue or indoor gripp is preheated or the coals or wood are ash covered, brush the grill with oil, then add the chicken wings. Regulate the heat so that it remains at a medium temperature. Grill the chicken wings for about 30 minutes with the barbecue covered. Turn the wings every 5 minutes, basting them on both sides with the reserved marinade. The chicken wings done when the skin turns an even mahogany color and the meat is tender.

Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve.