Tangy Barbecue Wings

 

Tangy Barbecue Wings

Tangy Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I took these savory, slow-cooked appetizers to work, they were gone before I even got a bite!  Spicy ketchup, vinegar, molasses and honey blend together in a tangy sauce that makes the wings lip-smacking good.

               Sherry Pitzer                                                                      Troy, Missouri

 

Tangy Barbecue Wings Recipe

 

Tangy Barbecue Wings

5 lb. chicken wings

2 ½ cups ketchup

2/3 cup white vinegar

2/3 cup honey

½ cup molasses

2 to 3 Tbsp. hot pepper sauce

1 tsp. salt

1 tsp. Worcestershire sauce

½ tsp. onion powder

½ tsp. chili powder

½ to 1 tsp. liquid smoke, optional

 

Preheat oven to 375 F.  Using a sharp knife, cut through the two wing joints; discard wing tips.  Arrange remaining wing pieces in two greased 15 x 10 x 1 inch baking pan.  Bake 30 minutes; drain.  Turn wings; bake 20-25 minutes longer or until juices run clear.

Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered 30 minutes, stirring occasionally.

Drain wings.  Place one-third of the chicken in a 5 quart slow cooker; top with one-third of the sauce.  Repeat layers twice.  Cook, covered, on low 3-4 hours.  Stir before serving.          2 dozen wings

 

(Recipe for Tangy Barbecue Wings was in www.tasteofhome.com, 2015)

PrintFriendlyShare

Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The meat literally falls off the bones of these wings!!  Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

             Sue Bayless                                                                                        Prior Lake, Minnesota

 

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

 

Cut wings into three sections; discard wing tip sections.  Place chicken in a 4 quart slow cooker.  In a small bowl, combine the remaining ingredients.  Pour over chicken; stir until coated.  Cover and cook on low for 5-6 hours or until chicken juices run clear.         2 ½ dozen

 

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

PrintFriendlyShare

Sweet and Spicy Wings

Sweet and Spicy Wings

Sweet and Spicy Wings

 

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  Here’s another recipe that will satisfy hungry football fans.

 

Sweet and Spicy Wings Recipe

Sweet and Spicy Wings

 

¾ cup cherry preserves

¼ cup balsamic vinegar

1 tsp. garlic powder

1 tsp. salt

¼ tsp. crushed red pepper flakes (or more to taste)

3 lbs. chicken wings

¼ cup cilantro (or parsley), chopped

Preheat the oven to 425 F.  Coat a large rimmed baking sheet pan with cooking spray.  Top with a wire rack (such as a baking cooling rack) and spray the rack.

Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

Arrange them in a single layer on the on the wire rack and bake in the center of the oven until cooked through, 25 minutes.  Just before serving, sprinkle with the cilantro.          8 servings

 

(Recipe for Sweet and Spicy Wings came from the Newsday, January 30, 2014)

PrintFriendlyShare

Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings

 

Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

 

Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.

 

Chipotle Sour Cream

 

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.

 

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

PrintFriendlyShare

Raspberry Barbecue Wings

Raspberry Barbecue Wings

Raspberry Barbecue Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe when I got tired of the same old wings.  These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers.  The sauce is also excellent on pork and is great for dipping.

           Sandra Fisher                                                                         Missoula, Montana

 

Raspberry Barbecue Wings Recipe

Raspberry Barbecue Wings

2/3 cup barbecue sauce

2/3 cup seedless raspberry jam

3 Tbsp. finely chopped onion

1 to 2 jalapeno peppers, seeded and finely chopped

2 tsp. minced garlic, divided

2 tsp. Liquid Smoke, optional, divided

¼ tsp. salt

15 chicken wings (about 3 lbs.)

1 small onion, sliced

1 cup water

In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 tsp. garlic, 1 tsp. Liquid Smoke (if desired ) and salt; mix well.  Cover and refrigerate for at least 2 hours.

Cut chicken wings into three sections; discard wing tip sections.  Place the chicken wings in a greased 15×10 inch baking pan.  Top with sliced onion and remaining garlic.  Combine the water and remaining Liquid Smoke; pour over wings.  Cover and bake at 350 F. for 30 minutes or until juices run clear.

Transfer wings to a greased broiler pan; brush with sauce.  Broil 4-6 inch from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.       2 ½ dozen

(Recipe for Raspberry Barbecue Wings was in tasteofhome.com)

PrintFriendlyShare

Zesty Chicken Wings

Zesty Chicken Wings

Zesty Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These spicy barbecue wings are so easy to make.  I fix a double batch since my family thinks they’re great.  You should see them disappear!

                Joan Rose                                                                                            Langley, British Columbia

Zesty Chicken Wings Recipe

Zesty Chicken Wings

½ cup corn syrup

½ cup ketchup

¼ cup cider vinegar

¼ cup Worcestershire sauce

¼ cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 Tbsp. chili powder

16 chicken wings (about 3 Lbs.)

In a large saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in a well-greased 15-in x 10-in x 1-in baking pan.

Bake at 375 F. for 30 minutes, turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clean.  Serve with additional sauce if desired.     10-12 servings

(Recipe for Zesty Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare

Cola Hot Wings

Cola Hot Wings

Cola Hot Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These delectable wings are so easy to make, and they offer year-round versatility, from summer cookouts to autumn tailgates.  My husband loves them so much he’ll stand out in the snow to grill them!

                Lisa Linville                                                                        Randolph, Nebraska

 

Cola Hot Wings Recipe

Cola Hot Wings

3 pounds chicken wings

1 cup Louisiana-style hot sauce

1 can (12 oz.) cola

1 Tbsp. soy sauce

¼ tsp. cayenne pepper

¼ tsp. pepper

Blue cheese salad dressing

 

Cut chicken wings into three sections; discard wing tip section.  In a small bowl, combine the hot sauce, cola, soy sauce, cayenne and pepper.

Prepare grill for indirect heat, using a drip pan.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken wings, covered, over indirect medium heat for 10 minutes.  Turn; grill 10-20 minutes longer or until juices run clear, basting occasionally with sauce.  Serve with the Blue cheese dressing.         2 ½ dozen

(Recipe for Cola Hot Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare

Apricot Chicken Wings

Apricot Chicken Wings

Apricot Chicken Wings

Simple-to-make appetizers, Apricot Chicken Wings, are the key to easy entertaining.  A five ingredient marinade flavors these juicy and tender chicken wings.

                Robin Spires                                                            Tampa, Florida

 

Apricot Chicken Wings

Apricot  Chicken wings

2 Lbs. chicken wings

1 cup apricot preserves

2 Tbsp. cider vinegar

2-3 tsp. hot pepper sauce

1 ½ tsp. chili powder

1 garlic clove, minced

 

Cut chicken wings into three sections; discard wing tips.  In a small bowl, combine the remaining ingredients; pour ½ cup into a large resealable plastic bag; add chicken.  Seal bag and turn to coat.  Refrigerate for 4 hours or overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place wings in a greased foil-lined 15 in x 10 in x 1 in baking pan.  Bake at 400 F. for 30-35 minutes or until juices run clear, turning and basting occasionally with remaining marinade.          Yield:  2 dozen

(Recipe for the Apricot Chicken Wings was in Taste of Home, 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare