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Sunset Wing variations...

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Joined: Dec 9, 2005


Posted to Thread #16758 at 2:41 am on Nov 9, 2009

* Exported from MasterCook *


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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3 pounds chicken wings -- tips removed and
-- split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon ground ginger or fresh grated gingerroot
2 cloves garlic -- minced

Place chicken wings in a large shallow baking pan. Bring the remaining ingredients to a boil in a saucepan. Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours. Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times. These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

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* Exported from MasterCook *

Sacramento Wings

Recipe By :The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken wings
Baking Sauces, recipes below

:Line two baking pan with foil. Place wings on pans in a single layer. Bake wings at 400 degrees for 30-35 minutes. Remove wings and pour baking sauce of your choice over wings, making sure wings are completely covered with sauce. Return to oven and bake for about 15 minutes of more, until wings are crisp, turn wings once or twice.
NOTE: The following recipes for baking sauces are enough for 1 pound of chicken wings. The original recipe has you coat 1 pound of the above wings with each of the sauces below. I also seasoned the chicken wings a little when I made them with a Cajun Seasoning Salt.

Red Hot Sauce
Stir together
2 tablespoons each vinegar and water
1 tablespoon canned tomato paste
1 teaspoon sugar
1-3 teaspoons liquid hot pepper seasoning
1/4-1 teaspoons cayenne

Ginger Sauce
In a food processor or blender, whirl the following until smooth.
2 tablespoons chopped fresh ginger
2 tablespoons honey
2 tablespoons thawed pineapple juice concentrate
1 tablespoon vinegar

Garlic Sauce
in a 6-8 inch frying pan, combine
1/4 cup minced garlic
1 tablespoon olive oil
Stir over medium heat until garlic is light gold.
Pour into a food processor or blender and add:
2 tablespoons dry sherry
2 teaspoons vinegar
2 teaspoons lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon drained capers
Whirl until smooth.

Mustard Sauce
2 tablespoons corn syrup
2 tablespoons Dijon mustard
1 tablespoon vinegar
1 teaspoon pepper
Note: I do these the unsauced chicken wings that is and add about 3-4 tablespoons of oyster sauce to the crispy wings. Delish.
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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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