Buffalo Chicken Wings

Who doesn't love chicken wings!  I am personally not a fan of Blue Cheese in the dip however, so I substituted it with Feta.

1 egg
1/2 cup canola oil
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cayenne pepper, to taste
1/2 tsp garlic powder
1/2 tsp celery salt
2 pounds chicken wings

BLUE CHEESE DUNKING SAUCE
1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tbsp lemon juice
1/4 cup crumbled blue cheese

1. MARINADE: Heat oven to 450F.  Beat egg in a medium bowl.  Add oil and beat until combined.  Add vinegar, salt, pepper, cayenne, garlic powder, and celery salt; stir until well combined.
2. Cut chicken wings in half at joint; remove wing tips and discard.  Dip chicken pieces into marinade and arrange on a large baking pan.
3. Bake 20 minutes, turning and brushing with marinade several times, until wings are crisp.  Remove from oven; drain and arrange on a warm platter.  Serve with Blue Cheese Dunking Sauce.
4. FOR DUNKING SAUCE: Combine all ingredients.  Mix well.

Hot and Sweet Chicken Wings

We don't indulge in chicken wings often, but this is an easy recipe that was enjoyed by all.  The recipe is for the grill…but I "chickened" out and put them in the oven…the weather here right now is decidedly NOT conducive to barbecuing.  If you choose the oven, just line a baking pan with foil and place in a 425F oven for approx. 20 minutes - sauce and all.  The recipe also calls for Ancho chili powder - which I could not find in my little town.  I just used regular chili powder but if I ever find Ancho chili powder I will give it a whirl and let you know how it goes.  If you want to add a little heat to these add 1 tsp Asian Hot Sauce.  If you are barbecuing these don't add the sauce too early or it will burn (yuk).   From Food and Drink Summer 2011.

2 kg chicken wings, separated, wing tip discarded
 **There are 2 methods for preparing chicken wings for the grill or for roasting.
     1.  Cut off wing tips and separate drumettes and wing.  This is the easier method
     2.  Twist wint tip under wing and grill the wing and drumette together.  this takes a little longer and  although they look beautiful, it is a little harder to get them cooked evenly.

2 tbsp vegetable oil
Salt and freshly ground pepper
1/4 cup ketchup
2 tbsp Dijon mustard
1 tbsp soy sauce
3 tbsp brown sugar
1/4 cup apple cider vinegar
1 tsp chopped garlic
1 tsp chopped ginger
1 tbsp ancho chili powder
2 tbsp vegetable oil

1. Preheat grill to medium high.
2. Toss chicken wings with oil, salt and pepper.  Reserve.
3. Combine ketchup, mustard, soy sauce, brown sugar, cider vinegar, garlic ginger and chili powder in a small pot over high heat.  Bring to boil, stirring to dissolve sugar, then remove from heat and stir in oil.  Place in a bowl and set aside.
4. Season chicken wings with additional salt, pepper and chili powder to taste.  Brush with additional vegetable oil.  Place chicken wings on grill and grill for 3 minutes, turn over and grill another 3 minutes.  Brush liberally with sauce and turn over again.  Repeat, turning and brushing with sauce every 3 minutes or until chicken wings are cooked through, about 12 to 20 minutes depending on the size of the wings.

Sticky Hoisin Wings

A great Asian inspired recipe for chicken wings.  From Food and Drink 2002.

1 kg chicken wings
1/2 cup hoisin sauce
1/3 cup rice vinegar
1/4 cup ketchup
2 tbsp chili garlic sauce
1 tsp sesame oil
2 tbsp finely chopped peeled ginger
2 garlic cloves, minced

1. Preheat oven to 400F.  For easy cleanup, line a shallow baking sheet with foil.  Set a large greased cookie cooling rack over baking sheet.  Cut and discard wing tips, then separate wings at joint.
2. In a large bowl, stir hoisin with vinegar, ketchup, chili garlic sauce, sesame oil, ginger and garlic until well mixed.  Add wings and toss to coat.  Place wings, skin side up on cooling rack.  Wings can be placed close together but they should be in a single layer, use two baking sheets if necessary.  Spoon any sauce left in the bowl over wings.
3. Bake uncovered in centre of oven for 20 minutes.  Increase heat to 450F and continue to bake uncovered until wings are richly glazed, about 10 minutes.

Serves 6