Fingerlickingchickenwings Recipes

Steps:

• Preheat the oven to 400*.
• Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard, and Tobasco, and simmer very gently for a minute or so.
• Dust the chicken in the seasoned flour; then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.
• Transfer to a serving plate and keep those napkins handy, or just like those fingers.

Steps:

• Blend all ingredients except chicken wings, marinate wings in this overnight --
• Bake wings in a 350* oven for 1 hour.
• Baste wings after 30 minutes -- with marinade.
• Discard remaining marinade.

Steps:

• Preheat the oven to 200c/gas 6
• Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.
• Dust the chicken in the seasoned flour then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.
• Transfer to a serving plate and keep those napkins handy!

Steps:

• Preheat oven to 375 degrees.
• Spray 8x8 pan with nonstick cooking spray.
• Remove skins from drumsticks.
• Rub salt and pepper to taste on chicken.
• Place in pan.
• Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
• Place chicken in oven.
• Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
• After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
• Serve and enjoy!

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapenos, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Puree mixture until a smooth marinade forms. Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight. Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes. Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.) Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer. Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!