Janettes Chicken Wings Recipes

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MAHOGANY CHICKEN WINGS



Mahogany Chicken Wings image

These sweet, succulent wings look as delicious as they taste!

Provided by Christine

Categories     Appetizers and Snacks     Spicy

Time 1h5m

Yield 5

Number Of Ingredients 7

3 pounds chicken wings, split and tips discarded
½ cup soy sauce
½ cup honey
¼ cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

Steps:

  • Place chicken in a shallow, medium dish.
  • In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Nutrition Facts : Calories 773.5 calories, Carbohydrate 43.1 g, Cholesterol 209.7 mg, Fat 43.6 g, Fiber 0.3 g, Protein 51.9 g, SaturatedFat 12.2 g, Sodium 1649.7 mg, Sugar 37.4 g

JAPANESE CHICKEN WINGS



Japanese Chicken Wings image

Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!

Provided by TLTRN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
½ cup white vinegar
½ teaspoon garlic powder, or to taste
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut wings in half, dip in egg and coat with flour.
  • Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
  • In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
  • Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 51.4 g, Cholesterol 158.2 mg, Fat 44.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 23.2 g, Sodium 1112.5 mg, Sugar 33.6 g

JANETTE'S CHICKEN PARMESAN VEGETABLE ROLL-UPS



Janette's Chicken Parmesan Vegetable Roll-Ups image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

1/2 cup fat-free ricotta cheese
1/2 medium zucchini, diced
1/2 cup chopped broccoli, blanched
1 red pepper, seeded and diced
2 tablespoons thinly sliced fresh basil leaves
4 boneless, skinless chicken breast halves
1 1/2 cups whole wheat bread crumbs
2 egg whites, beaten
Salt and freshly ground black pepper
1/2 cup white wine
1 tablespoon olive oil
2/3 cup fat-free tomato sauce
1/4 cup grated part-skim mozzarella
1/2 cup diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.
  • Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.
  • Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
  • Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.
  • Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.

JANETTE'S AMBROSIA



Janette's Ambrosia image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup orange juice
1/2 tablespoon honey
1 cup diced fresh pineapple (1/2-inch pieces)
1/2 cup seedless grapes
1 banana, sliced
1 mango, peeled and cut into 1/2-inch dice
1/2 cup canned mandarin oranges in light syrup, strained
1 kiwi, peeled, halved lengthwise and cut across into 1/4-inch pieces
1 cup fat free vanilla ice cream
4 tablespoons rum
2 tablespoons shredded unsweetened coconut, toasted

Steps:

  • In a large mixing bowl, stir the orange juice and honey together until well blended. Add the fruit and toss to combine. Scoop the ice cream into 4 dessert bowls and top with the fruit mixture. Spoon the rum over the top and sprinkle with toasted coconut. Serve immediately.

Nutrition Facts : Calories 277 calorie, Fat 5 grams, SaturatedFat 4 grams, Fiber 5 grams

JANETTE'S CHICKEN POT PIE



Janette's Chicken Pot Pie image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 1/2 cups white wine
2 teaspoons olive oil
2 medium onions, chopped
3 carrots peeled and sliced
1 cup chopped celery
1 cup chopped mushrooms
3 tablespoons all-purpose flour
1 cup fat-free low-sodium chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1 cup frozen baby peas
Salt and white pepper
6 sheets phyllo dough (keep in package until ready to use)
Nonstick cooking spray

Steps:

  • Marinate chicken in 2 cups of the white wine for at least 30 minutes and up to 24 hours in the refrigerator.
  • Preheat the oven to 375 degrees F.
  • In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until the outside turns opaque, about 2 minutes. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the mushrooms and cook for 5 minutes more.
  • Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the chicken broth and remaining 1/2 cup wine. Stir in mustard and thyme. Let simmer, stirring often, until thickened, about 5 minutes. Add the frozen peas and season with salt and pepper, to taste. Transfer the mixture to a shallow 2-quart baking dish.
  • Spray each sheet of phyllo with nonstick cooking spray and layer over the baking dish, tucking the excess pastry into the dish. Bake until the filling is bubbling and the phyllo has browned, about 25 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 527 calorie, SaturatedFat 1 grams

JANETTE'S 'CHICKEN-FRIED' BUFFALO STEAKS



Janette's 'Chicken-Fried' Buffalo Steaks image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds buffalo steak, cut into 4 equal pieces
2 cups plain nonfat yogurt
2 tablespoons hot sauce
1 teaspoon dried thyme
1 1/2 teaspoons salt
Freshly ground black pepper
2 cups finely crushed low-fat cereal (recommended: Special K)
Nonstick cooking spray

Steps:

  • Preheat the oven to 425 degrees F.
  • Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside.
  • In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate.
  • Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately.
  • Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.

Nutrition Facts : Calories 327 calorie, SaturatedFat 2 grams

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