4. Teriyaki chicken wings recipe
Serves 12 (5 drumettes per serving)
- 3 – 4 pounds chicken wings and drumettes, rinsed and patted dry
- Garlic powder (not garlic salt)
- 1-1/2 tablespoons fresh ground ginger or 1 tablespoon dried ginger
- 1 cup light soy sauce
- 1-1/2 cups sugar or 3/4 cup sugar and 3/4 cup Splenda
- 1/4 cup water
- Toasted sesame seeds
- Heat your oven to 250 degrees F. Cover a large baking sheet, such as a jelly roll pan, with heavy-duty aluminum foil.
- Arrange the chicken skin side up in 1 layer on the baking sheet. Sprinkle them generously with garlic powder, and set them aside.
- In a medium-size bowl (a bowl with a pouring spout works well), combine the ginger, soy sauce, sugar and water. Stir until the sugar begins to dissolve.
- Pour the soy sauce mixture over the chicken, coating as much as possible.
- Bake uncovered for 60 minutes, then turn the chicken over, and bake for another 30 – 45 minutes. Turn the chicken one more time. The teriyaki sauce will begin to thicken at this point. Continue baking and turning every 5 – 10 minutes until the sauce reaches a molasses-like consistency and is sticking nicely to the chicken. Total baking time should be approximately 2 – 3 hours.
- The chicken can also be prepared in an electric frying pan or slow cooker, but the result is more caramelized and sticky-gooey when baked in a conventional oven. If you make them in a slow cooker, watch them closely so they don’t overcook and fall apart.
- Remove the chicken and sauce to a warmed serving plate. Garnish with sesame seeds.
5. Margarita chicken wings recipe
Serves 6 (4 – 5 drumettes per person)
- 3 pounds chicken wing drumettes
- 1/4 cup tequila
- 1/4 cup olive oil
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/4 cup onion, finely diced
- 1/4 teaspoon dried thyme leaves
- 3/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 tablespoon fresh cilantro or parsley, chopped fine
- 4 limes
- Wash and pat dry the chicken wing drumettes. Place the drumettes in a glass or plastic container, arranging them in a single layer.
- Combine the tequila, olive oil, salt, black pepper, garlic, onion, thyme, cumin, paprika and cilantro. Stir well, and drizzle the resulting marinade over the chicken drumettes.
- Roll the limes on a hard surface. Cut them in half, and squeeze the juice directly onto the drumettes. Cover, and marinate them in the refrigerator for 2 hours. Turn the drumettes, and marinate them for 2 more hours or overnight.
- Approximately 1 hour before serving time, heat your oven to 400 degrees F. Roast the drumettes uncovered for 50 minutes, basting every 10 – 15 minutes.
- For extra-crispy drumettes, place them under the broiler until they reach the desired crispiness. Olé!
Updated by Bethany Ramos on 1/22/16