Guilt Free Hot Wings

As I was boiling these wings as per the recipe I must admit I was a little skeptical…but thankfully I was wrong.  This is a delicious recipe and because the wings are marinated and simmered in stock they are as fat free as you are going to get.  From Food and Drink Early Summer 2014.

2 cups chicken stock
1/4 cup white wine
2 large cloves garlic, peeled and roughly chopped
1 kg chicken wings, wing tip discarded, cut in half
Salt and freshly ground pepper

DIPPING SAUCE
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tsp hot pepper sauce or to taste
1 tbsp olive oil
Salt and freshly ground pepper

1. Preheat oven to 450F.
2. Combine chicken stock, white wine and garlic in a pot over high heat.  Bring to a boil and and wings.  Turn heat to medium and simmer wings, stirring occasionally for 8 to 10 minutes or until chicken is almost cooked.
3. Drain chicken wings and place skin side up on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Bake 20 to 25 minutes, turning once or until wings are golden brown and cooked through.
4. While chicken wings are baking, combine vinegar, mustard, honey, hot pepper sauce and oil.  Season with salt and pepper.  Serve as a dip for wings if desired.

Serves 4

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.

Crunchy Oven Baked Drumettes

The family will never know these weren't deep fried!  Delicious and enjoyed by the whole family!  Got this gem from Todays Parent Magazine November 2008

2 1/2 lb (1.25 kg) chicken wing drumettes, trimmed
2 tbsp vegetable oil
1 cup all purpose flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
Barbecue sauce, ketchup, yogurt, hot sauce or whatever for dipping

Preheat the oven to 425F.

Toss drummettes with vegetable oil in a large bowl.

In a small bowl, combine the flour, paprika, salt, pepper and onion powder.  Add to drumettes in a bowl and toss until evenly coated.  The flour coating should be like a sticky damp batter roughly coating the chicken.

Place an oiled rack over a foil lined cookie sheet or large shallow baking pan.  Arrange drumettes on the rack, leaving some room between them so that they brown properly.  Place in the preheated oven and bake, turning once halfway through, for 45 to 50 minutes, until golden brown and crisp.  Serve immediately with your choice of dipping sauce and plenty of napkins.

Makes 4 to 6 servings.