Betty White’s Chicken Wings

 

Ingredients

3 lbs chicken wings (use the plumpest chicken wings you can find)

• 1/2 cup butter
• 1 cup soy sauce (Low sodium preferably)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder (optional)

Directions:
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don’t cook longer than 75 minutes) Drain on paper towels and serve

Coca Cola Chicken Wings

 

What you will need:

3/4 cup Coke

• 1/4 cups Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Mustard
• 10 Chicken wings separated; At the joints makes 20 pieces

Directions:

First, mix all your ingredients to make your sauce. Whisk well. Put 20 chicken pieces in a pan on high heat along with the sauce. Stir to coat all wings or legs well. Bring to a boil on high heat and lower heat to medium heat. Cook for about 40 minutes on medium heat or till chicken is cooked all the way through and the sauce is thick. At 40 minutes the sauce should be sticky. Most of the liquid should have boiled down. This is what you want. IIf at the 40 minute mark the sauce is not thick yet, raise the temperature and eventually the sauce will thicken up. Stir one final time before serving onto plate to coat all the chicken nicely.
Note
If sauce gets thin from cooking and the wings are not done yet, just add a little more coke.
Coca Cola Chicken Wings

Sesame Chicken Wings (Korean Cuisine)

 

Ingredients

• 1/2 cup soy sauce
• 1/3 cup water
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 4 green onions with tops, sliced
• 1/2 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• Dash pepper
• 2 1/2 pounds chicken wings

Directions

1. In a large plastic bag or glass dish, combine the first nine ingredients.
2. Add chicken wings; coat well.
3. Cover and refrigerate 2-3 hours or overnight, turning occasionally.
4. Remove chicken to a shallow rack in a baking pan; discard marinade.
5. Bake, uncovered, at 350 degrees F for 30 minutes.
6. Turn and bake about 20 minutes longer or until tender

3 INGREDIENT CROCKPOT BBQ CHICKEN WINGS

 

INGREDIENTS

• 12-16 chicken wings, do not thaw
• 1 can Coke
• 1 Cup BBQ Sauce (we use Sweet Baby Ray’s)

INSTRUCTIONS

Turn Crockpot on low.
Pour the can of coke into the crockpot.
Place all of the chicken wings into the Coke.
Cook on low for 3-4 hours.
Remove wings from Crockpot onto a baking pan covered with foil.
Brush wings generously with BBQ sauce
Bake at 350° for 10-15 minutes, just until the BBQ is heated.
Serve and enjoy!

SWEET STICKY CHICKEN WINGS

 

INGREDIENTS:

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/2 cup apricot jam
• 2 tbsp oil
• 1 tsp vinegar
• 2 garlic cloves, chopped
• 1/2 teaspoon ground ginger
• 4 lbs. chicken wings & drumettes

Directions:

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

Baked Chicken Wings – Extra Crispy

 

Ingredients

• 2 pounds chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1-2 tsp kosher salt (plus more to taste)
• Favorite Buffalo wing sauce for tossing or serving on the side
  Or a mix of favorite hot wing sauce and BBQ sauce, my new favorite

Instructions

Preheat oven to 450F
Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder.
Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
Lay the chicken wings on the rack, leaving space between the wings.
Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
Bake for 30-40 minutes, until the wings are nicely browned and crisp.
Serve hot, tossed in Buffalo sauce or with the sauce on the side.
Recipe Notes
While a cooling rack helps with getting the melted chicken drain off the wings, it’s a major pain getting it cleaned afterwards. I stopped using a cooling rack and bake the wings on parchement paper. I don’t notice much difference, if any.

Spicy Thai Chicken Wings

 

Ingredients:

• 20 chicken wings (about 4 lb)
• ¼ cup dry sherry
• ¼ cup oyster sauce
• ¼ cup honey
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chili sauce
• 2 tablespoons grated lime peel
• 4 medium green onions, chopped (¼ cup)
• 3 cloves garlic, finely chopped

Instructions:

1 Cut each chicken wing at joints to make 3 pieces; discard tip.
Cut off and remove the excess skin.
2 In large glass bowl or large resealable food-storage plastic bag,
mix remaining ingredients. Add chicken;turn to coat with marinade.
Cover bowl or seal bag and refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade.
Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes,
brushing frequently with marinade and turning once, until chicken is no longer pink in center.
Discard any remaining marinade.