Mommas Chicken Wings Recipes

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MOM'S BAKED CHICKEN WINGS



Mom's Baked Chicken Wings image

My mom's own recipe for baked chicken wings. One of my favorite dishes and relatively easy to make.

Provided by Giygas

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h55m

Yield 8

Number Of Ingredients 9

1 cup lemon juice
¼ cup soy sauce
¼ cup olive oil
2 tablespoons crushed garlic
1 tablespoon seasoned salt
½ tablespoon paprika
½ tablespoon ground turmeric
3 pounds chicken wings
1 pinch garlic salt, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
  • Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 4.4 g, Cholesterol 35.7 mg, Fat 15.2 g, Fiber 0.5 g, Protein 12.2 g, SaturatedFat 3.3 g, Sodium 872 mg, Sugar 0.9 g

MOMMA'S CHICKEN WINGS



Momma's Chicken Wings image

My momma has the touch with any kind of meat. Her chicken to her pork roasts her meat is to die for. The sauce to these wings she created herself. The combination of the Yoshida's Gourmet sauce and the apricot/horseradish sauce is amazing.

Provided by Kimi Gaines

Categories     Chicken

Time 1h5m

Number Of Ingredients 5

1 large bag of chicken wings (we get them at our wholesale club)
1 1/2 c yoshida's gourmet sauce
1 jar(s) apricot preserves
2-3 Tbsp horseradish
season chicken with chicken seasoning

Steps:

  • 1. Marinate the chicken wings in the gourmet sauce all day.
  • 2. Bake chicken wings at a 350F oven for 40 minutes.
  • 3. About 15 minutes before you take the chicken out of the oven, combine apricot preserves and horseradish. I really don't measure the horseradish, I go by taste.
  • 4. ***My momma turns the oven to about 250F and lets them slow cook till we eat. They won't stay around long!!

MOM'S CHINESE CHICKEN WINGS



Mom's Chinese Chicken Wings image

This is my mother-in-law's recipe. I am always asking her to make it when we visit. I have made these for buffet get-togethers and serve them from a crock pot to keep them warm. I usually double the recipe. Overnight marinating time is not included in prep time.

Provided by ladygwyn

Categories     Chicken

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

3 -4 lbs chicken wings
2/3 cup soy sauce
6 tablespoons oil
1 teaspoon ground ginger
2 teaspoons dry mustard
1/2 teaspoon pepper
2 teaspoons garlic powder
1 (8 ounce) can crushed pineapple
1/2 cup brown sugar

Steps:

  • Rinse wings and pat dry.
  • Mix all ingredients together and marinate overnight, turning a couple of times.
  • Bake at 350°F for 40-50 minutes.
  • Turn them over halfway through cooking time.
  • Baste a couple of times as well.

Nutrition Facts : Calories 558.7, Fat 37.7, SaturatedFat 9, Cholesterol 131.1, Sodium 1471.6, Carbohydrate 20.2, Fiber 0.7, Sugar 18, Protein 34.2

MOM'S STICKY CHICKEN FROM 1972



Mom's Sticky Chicken From 1972 image

My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Provided by Cheryl Christensen Falkner

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h50m

Yield 6

Number Of Ingredients 11

3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2 eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
½ cup vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce (such as Kikkoman®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)

Steps:

  • Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
  • Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
  • Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
  • Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g

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