Jamaican Jerk Chicken Wings

Jamaican Jerk Chicken Wings

Ingredients:

18 Chicken wings -- trimmed
***MARINADE***
1 Onion -- chopped
2/3 cup Scallions -- chopped
2 cloves Garlic
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoon Salt
1 1/2 teaspoon Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil


Directions:
For Marinade: In a food processor or blender, puree all ingredients except for the wings.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450 degrees F oven, 30-35 minutes, or until they are cooked through.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIPPING SAUCE

6 tablespoons Butter or margarine
1/4 cup Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed -- tips discarded
Dipping Sauce:
1/4 pound Blue cheese -- Roquefort or
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
hot pepper sauce to taste

Prep: 10 minutes Cook: 35 minutes
Serves: 36 mini-drumsticks

These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/
plenty of ice-cold beer.

1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.

2. In large frying pan or deep-fat fryer, heat 1" of oil to 375ø. Fry
wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on
paper towels.

3. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce.

BLUE CHEESE DIPPING SAUCE
In small bowl, mash the blue cheese, leaving some small lumps. Whisk in
the mayonnaise until blended. Add the remaining ingredients & whisk to
blend well. Cover & refrigerate until serving time.

BEAUJOLAIS-GLAZED CHICKEN WINGS

BEAUJOLAIS-GLAZED CHICKEN WINGS

3 pounds Chicken wings -- tips removed
at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons Ginger root -- chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne
For garnish
1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange
juice, red wine, garlic and ginerrroot together and pour over the wings.
Cover pan with plastic wrap and refrigerate overnight, turning several
times in the marinade.

2. 375. Line a baking pan with foil. Coat a cooking
cooking spray and place rack in baking pan.

3. Drain chicken and arrange
on once. Remove from oven, but do not turn off the oven.

4. Combine jelly, 2 T Stir until jelly is melted.
Brush wings generously with the glaze and return to oven for 10 minutes.
Turn and brush again with glaze.
Bake another 10 minutes, or until a rich dark brown and shiny. Remove and
cool minutes. Can be baked up to a day ahead and reheated.

5. Arrange in overlap

EASY CHICKEN WINGS RECIPE

EASY CHICKEN WINGS RECIPE

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.