Chicken Wings Two Ways Recipes

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WINGS, TWO WAYS



Wings, Two Ways image

There's no doubt about it-spicy Buffalo chicken wings taste fantastic and so does our sweet and tangy option. At your next party, offer two kinds of wings for all kinds of people. I found this in Family Circle Hometown Favorites Cookbook Volumne 2. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h29m

Yield 70 wings, 70 serving(s)

Number Of Ingredients 9

5 lbs tyson frozen chicken wings (70 total pieces) or 5 lbs chicken wings, cut into 2 pieces (70 total pieces)
3/4 cup franks red hot hot pepper sauce
1/4 cup unsalted butter, melted (1/2 stick)
1 cup ketchup
1/2 cup maple syrup
6 tablespoons apple cider vinegar
scallion
celery rib
bleu cheese salad dressing

Steps:

  • Heat oven to 425. Place wings in a large deep roasting pan-no need to thaw. Bake at 425 about 1 hour or until cooked throughb and meat begins to pull away from the ends, stirring frequently. Remove pan to a wire rack. Using tongs, evenly divide wings between two 15x10x1-inch jelly-roll pans, shaking excess fat back into the roasting pan.
  • Heat oven to broil. Stir together ingredients for Buffalo Sauce. Brush enough Buffalo Sauce on wings in one of the pans to coat. Broil about 7 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Buffalo Sauce. Broil 7 minutes longer. Let cool briefly in pan on a wire rack.
  • Stir together ingredients for Maple BBQ Sauce. Brush enough Maple BBQ Sauce on wings in second pan to coat. Broil about 8 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Maple BBQ Sauce. Broil 8 minutes longer. Let cool briefly in pan on a wire rack. To serve, place wings on a platter. If desired, serve with scallions, celery and blue cheese dressing.

ROASTED CHICKENS TWO WAYS



Roasted Chickens Two Ways image

Provided by Dave Lieberman

Categories     main-dish

Time 1h55m

Yield 4 to 8 servings

Number Of Ingredients 7

2 chicken roasters, about 3 pounds each
Salt and freshly ground pepper
1 tablespoon Chinese five-spice powder
About 6 cloves garlic, peeled and smashed
1 navel orange, quartered
About 15 sage leaves
1 lemon, quartered

Steps:

  • Preheat oven to 375 degrees F.
  • Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
  • Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
  • Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.

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