Chicken Wings Two Ways Recipes

SLOW COOKER CHICKEN WINGS - TERIYAKI GINGER

Steps:

• Ideal Slow Cooker Size: 4-Quart.
• Preheat oven to 400F degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That's what I do.)
• Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
• In a bowl, stir together the teriyaki sauce, honey, fresh ginger paste, fresh lime juice and crushed garlic. Pour over the wings making sure they all get coated with the sauce.
• Cover and cook on LOW for 4 hours, or until the wings are tender. Stir at least once to make sure that the wings are evenly coated with the sauce.
• Sprinkle with sesame seeds and green onions if desired.

CHICKEN WINGS-TWO WAYS

Steps:

• In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter. Set aside.
• Using a very sharp knife, cut each wing in half to separate the flat from the drumette. Wash the pieces well and pat them dry.
• Heat a heavy, deep skillet, preferably cast-iron, over high heat. Pour enough oil into the hot skillet to come halfway up the sides. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350˚F).
• Using tongs, carefully place the chicken wings in the hot oil. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
• Transfer the wings to paper towels to drain. Then quickly place them in the bowl of sauce and toss until they are coated evenly. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
• Heat a smoker to 250˚F.
• Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
• Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.
• Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove. Eat the hell out of 'em.

CRISPY CHICKEN 2 WAYS

Steps:

• Using a pair of metal kitchen tongs or a fork, hold the pepper over the flame of a gas burner until well charred, turning occasionally. Alternatively, char the pepper under your broiler set to high, turning occasionally until charred. Transfer to a small bowl and cover with plastic or a plate to seal in the steam and set aside.
• Tear the bread into small pieces and roughly chop the garlic. Add both to the bowl of a food processor fitted with a steel blade and pulse until the mixture is finely ground into breadcrumbs. Add the olive oil, season with salt and pepper and pulse to combine.
• Heat a large skillet over medium-high heat and add the breadcrumb mixture. Toast, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a shallow dish and spread into a thin layer to cool completely.
• Meanwhile, peel the charred skin off of the pepper, finely dice and add it to a small bowl along with the crumbled feta. Mix well to combine and set aside.
• Preheat the oven to 375 degrees F (190 degrees C) and set out two baking sheets.
• Prepare the chicken by removing the tender from each and slicing two of the breasts into four or five long pieces that are about the same size as the tenders. Slice a pocket into the side of the two remaining chicken breasts and stuff each with the pepper and feta mixture.
• Scatter the flour into a shallow dish. Season with salt. Beat the mayonnaise and eggs together in a separate shallow dish. Set up a breading station with the flour, egg mixture and toasted breadcrumbs. Dredge the tenders by coating in flour, dipping in the egg and finally pressing into the breadcrumbs to coat. Continue with the rest of the tenders, placing the coated pieces onto one of the baking sheets, leaving space between each. Coat the stuffed chicken breasts as you did the tenders, being careful not to let any of the stuffing fall out, and place onto the second baking sheet.
• Place both the tenders and the stuffed chicken breasts into the oven, placing the stuffed breasts onto the lower shelf if needed for space. Bake until cooked through to 165 degrees F (75 degrees C), 20 to 25 minutes for the tenders and 25 to 30 minutes for the stuffed breasts. Allow the chicken to rest for 3 to 5 minutes.