Potluck Wings Annettes Recipes

CHINESE CHICKEN WINGS

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

POTLUCK WINGS-ANNETTE'S

Steps:

• 1. Preheat oven to 350°. Arrange chicken wing sections in a single layer in a shallow baking dish lined with aluminum foil. Sprinkle both sides with black pepper.
• 2. Combine dressing, syrup and green onions. Pour over chicken wings.
• 3. Bake until fully cooked around 45-60 minutes turning frequently. (I cook mine the full 60 minutes) ***Remember these are great hot or cold***

INSTANT POT GARLIC PARMESAN CHICKEN WINGS

Steps:

• Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder and 1 teaspoon salt and pepper.
• Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot. Add the chicken wings, seal the lid, and pressure cook on high pressure 6 minutes (the IP will take 15-17 minutes to come to pressure). Meanwhile, move your oven rack to the middle position and preheat the oven to 525 degrees F.
• When pressure cooking is complete, carefully do a Quick Release of the pressure. It normally takes 2-3 minutes to release pressure.
• Remove wings from the IP and place in a large bowl. Add the melted butter, olive oil, minced garlic, and salt to a small bowl and stir together. Pour over cooked chicken wings and toss.
• Place the chicken wings skin-side down on a parchment-lined baking sheet, and bake for 8 minutes. Then broil 2-3 more minutes without opening the oven.
• Remove the wings from the oven and toss with parmesan cheese, salt and parsley while still hot. Serve and enjoy.

CROCK POT CHICKEN WINGS

Steps:

• Combine Buffalo wing sauce ingredients and set aside.
• Place wings in a 6qt slow cooker and cover with Buffalo wing sauce. Stir to combine.
• Cook on high for 2 ½ - 3 hours for FROZEN wings or on low 3 hours for FRESH wings.
• Once cooked and wings have reached 165°F, remove from the slow cooker and place on a foil lined pan (discard liquid).
• Preheat broiler to high. Brush with additional Buffalo sauce and broil until lightly browned/crisp about 5 minutes per side.
• Serve with celery, carrots, extra buffalo sauce and Litehouse Homestyle Ranch for dipping.

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
• Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
• Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).

PINEAPPLE CHICKEN WINGS

Steps:

• Heat oven to 400°F.
• Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
• Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
• Bake 30 min. or until chicken is done and sauce is thickened.