Feb 122011
 

Pictures

Jerk Chicken Wings

Jerk Chicken Wings

the Ingredients

the Ingredients

Green Onions

Green Onions

Adding Minced Garlic

Adding Minced Garlic

Add Bay Leaves

Add Bay Leaves

Adding Habeneros

Adding Habeneros

Adding Red Wine Vinegar

Adding Red Wine Vinegar

Adding Thyme

Adding Thyme

Adding Allspice

Adding Allspice

Adding Salt

Adding Salt

Adding Pepper

Adding Pepper

Pre-Blend

Pre-Blend

Blending

Blending

More Blending

More Blending

Pouring Over Chicken Wings

Pouring Over Chicken Wings

Marinading

Marinading

About to go in the Oven

About to go in the Oven

8 Pounds of Marinaded Wings

8 Pounds of Marinaded Wings

8 Pounds of Cooked Wings

8 Pounds of Cooked Wings

Wings!!

Wings!!

Jerk Chicken Wings

18 whole green onions, tops and bottoms trimmed, chopped
12 cloves garlic
6 whole bay leaves
1 1/2 whole habanero chile, chopped
3/8 cup red wine vinegar
3 tablespoons fresh thyme leaves
6 teaspoons ground allspice
Coarse salt and ground pepper
8 pounds chicken wings
Lime wedges, for serving

In a food processor, pulse green onions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Recipe found here.

I’m not a chicken wing eater, but I like to make them for gatherings. These I made for the last UFC (#126) and I guess they were good because they were eaten all up!

Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Aug 302010
 

Pictures

Ingredients

Ingredients

Marinade Pre-Mix

Marinade Pre-Mix

Marinade Post-Mix

Marinade Post-Mix

4 lbs. of Wings and Marinade

4 lbs. of Wings and Marinade

Ready to Marinade

Ready to Marinade

Wings on the Grill

Wings on the Grill

All Ready for UFC!

All Ready for UFC!

Grilled Spicy Thai Chicken Wings

4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Recipes from here.

NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!