Wing it News Letter Sat, 29 Jan 2005, at 9:20 a.m.

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Our recipes for tonight's chat will be perfect for a Super Bowl party. They would be good for any party or dinner. We have also included at the end of the Wing Recipes two of the most outrageous recipes for Brownies . Join us next week when we will be cooking in one of my favorite pans made of cast iron.

Judee

Welcome back Around Our Kitchen Table. Tonight we are going to Wing It. Our recipes are for many different ways to prepare Chicken Wings. You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, especially Super Bowl parties, or when you're just looking for a tasty midnight snack. The wings go well with veggies to dunk in various dips. Our last two recipes will be for some of the best Brownies you will ever have.

Spicy Apricot Chicken Wings

Yield: 8 Servings

2 lb Chicken wings; tips removed.. and disjointed
1 c Apricot preserves
2 tbs Cider vinegar
1 ts To 2 hot sauce
1 ts Chili powder
1 Clove garlic; minced

Combine marinade ingredients.

Place chicken wings and 1/2 cup marinade in a ziploc bag and marinate overnight in the fridge. Refrigerate remaining marinade.

Preheat oven to 400.

Bake wings 30 minutes on a foil lined cookie sheet, brushing with marinade occasionally. Serve with reserved sauce.

Makes 8-10 servings.
***End of Recipe***

Teriyaki Chicken Wings

12-15 chicken wings
1/3 c. water
1/4 tsp. pepper
1/3 c. soy sauce
1/4 c. brown sugar
2 green onions (diced)
1/3 c. cooking sherry (optional)
1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.
***End of Recipe***

Old Bay Chicken Wings

Chicken wings are a great menu item for your tailgate. They are bite-sized, easy to make, and universally loved. Wings are tough to cook on a grill, especially if you use charcoal, so it's best to precook the wings the day before, either by deep frying or broiling.

To broil, first dust the wings with salt and pepper, Cayenne (red) pepper, garlic powder, and Old Bay seasoning. Then broil them until the juice coming out of the wings is clear.

To deep fry, heat enough oil to cover the wings and cook until crisp. You might want to do them in batches, which requires less oil.

After cooking, allow the wings to cool, put them in Tupperware or a zip-lock bag, cover with barbecue sauce, and refrigerate. At the tailgate, all you'll have to do is heat the wings over a low fire, being careful not to burn them. Brush with fresh barbecue sauce and cover generously with Old Bay. Serve with celery and bleu cheese dressing. Old Bay is a registered trademark of McCormick & Co, Inc
***End of Recipe***

Oven Baked Sesame Chicken Wings
Yield: 4 servings

1 Tsp Dried oregano
1 c Dry bread crumbs
1/2 Tsp Each, salt, and black pepper
1/2 c Freshly grated parmesan cheese
1/4 Tsp Cayenne pepper
3 LB Chicken wings
1/3 c Sesame seeds
1/2 c Butter, melted

In shallow dish, combine bread crumbs, parmesan cheese, sesame seeds, oregano, salt, pepper and cayenne. Dip wings into butter; roll in bread crumb mixture to coat completely. Arrange, meaty side down, in single layers on well greased foil lined baking sheet. Bake in 375 F oven for 20 minutes, or until golden and no longer pink inside. Serve with your favorite tomato salsa or sour cream topped with crumbled blue cheese, and finely chopped green onion.
***End of Recipe***

Peanut Chicken Wings
Yield: 15 servings

50 Chicken wings
1/4 c Prepared mustard
2 12 oz bottles beer
3/4 Tsp Salt
1 c Molasses
2 1/2 TBSP Chili powder
3/4 c Peanut butter, creamy style
1/4 c Chopped parsley for garnish
1/2 c Lemon juice
1 1/2 Lemons for garnish
1/2 c Worcestershire sauce

Preheat oven to 450. Get rid of the wing tips and cut each wing into two pieces. Combine remaining ingredients except parsley and lemon in a saucepan. Over low heat cook for about 15 minutes until reduced and thickened to the consistency of thick gravy. Place wings in a shallow baking pan and cover with sauce, making sure each is well coated. Bake for 15-20 minutes. Garnish with the green and yellow stuff.
***End of Recipe***

Buffalo-Style Chicken Wings
Yield: 4 servings

12 Chicken wings (about 2 lbs)
1 c (8 ounces) WISHBONE Sweet N' Spicy French Dressing
1/2 c All purpose flour
2 TBSP Butter or margarine
1 Tsp Thyme leaves
1/4 c Sliced green onions
1 Tsp Oregano
1 medium Clove garlic, finely chopped
1 Tsp Ground cumin
1/2 Tsp Hot pepper sauce **
** What you can do to make it spicier

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce.
Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce.
Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce.

In deep-fat fryer or large heavy skillet, heat oil to 375 degrees.

Cut tips off chicken wings (save tips for soup.) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels.

Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat. Serve with chunky blue cheese dressing and celery sticks.
***End of Recipe***

Apricot-Tea Glazed Drumettes

2/3 cup apricot preserves
1 tablespoon NESTEA Unsweetened Instant 100% Tea
12 chicken drumettes

LINE baking sheet with foil.

COMBINE preserves and Nestea in blender; cover. Blend until smooth. Place drumettes on prepared baking sheet; brush heavily with glaze.

BROIL drumettes, brushing frequently with glaze, for 12 to 15 minutes on each side or until no longer pink near bone.
***End of Recipe***

Honey Black Pepper Chicken Wings

"Chicken wings marinated in a spicy, flavorful honey soy mixture, then deep fried."
8 servings.

8 chicken wings
2 red onions, minced
4 cloves garlic, finely chopped
1 slice fresh ginger root, minced
water as needed
2 teaspoons sesame seeds
1 tablespoon sesame oil
2 tablespoons dark soy sauce
2 tablespoons white wine
1 1/2 tablespoons oyster sauce
1 tablespoon fresh lemon juice
3 tablespoons honey
1 pinch salt
1 slice fresh ginger root, finely chopped
4 cloves garlic, finely chopped
10 black peppercorns, coarsely ground
4 cups oil for deep frying

Place wings in a nonporous glass dish or bowl. Blend onions, 4 cloves garlic and 1 slice ginger in a blender, adding water as needed to dilute; rub this mixture into the chicken pieces.

In a small bowl, combine the sesame seeds, sesame oil, soy sauce, wine, oyster sauce, lemon juice, honey and salt. Mix well, then stir in 1 slice ginger, 4 cloves garlic and ground peppercorns. Add mixture to chicken and turn to coat; cover dish and refrigerate to marinate for about 30 minutes.

Heat oil in a deep skillet or deep fryer; fry chicken in hot oil for about 10 to 15 minutes, or until cooked through and juices run clear.
***End of Recipe***

Japanese Chicken Wings

"Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!"
4 servings.

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter

SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Cut wings in half, dip in egg and coat with flour.

Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.

Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.
***End of Recipe***

Sweet Spicy Wings

"Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!" 12 servings.

6 pounds chicken wings, separated at joints, tips discarded
1 1/2 cups Louisiana-style hot sauce
3/4 cup butter
1 cup honey
1 pinch garlic salt
1 pinch ground black pepper
1 teaspoon cayenne pepper, or to taste

Preheat an outdoor grill for high heat.

Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.

In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.
***End of Recipe***

HONEY GARLIC CHICKEN WINGS

1/2 cup liquid honey
1/4 cup lemon juice1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger

Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes. Place 3 lbs chicken wings separated into a 9x13 baking dish. Pour sauce over wings. Marinate for 2 hrs. Bake at 400 F for 1 hour, turning once.
***End of Recipe***

MAHOGANY CHICKEN WINGS

1 1/2 c. soy sauce
3/4 c. dry sherry
1 1/8 c. Hoisin sauce
3/4 c. plum sauce
18 green onions, minced
6 garlic cloves, minced
3/4 c. cider vinegar
1/2 c. honey
6-7 lbs. chicken wings

In 3-quart saucepan, combine all ingredients except wings. Bring to a boil and simmer 5 minutes. Let cool. Disjoint wings and place in a large container. Pour cooled sauce over chicken, cover and refrigerate overnight. Oil 2 large shallow roasting pans. Drain wings. Divide wings between prepared pans and bake uncovered 1 to 1 1/2 hours at 375 degrees. Baste every 20 minutes. Remove wings from pan and let cool. (Marinade can be reused, just freeze.)
***End of Recipe***

Taco Chip Chicken Wings

1 (9 to 12 piece) package chicken drumettes
1 (1.25 ounce) package taco seasoning mix
1 1/2 to 2 cups crushed tortilla chip crumbs

Preheat oven to 350 degrees F.Rinse chicken pieces and pat dry. In a shallow dish or bowl, mix together the taco seasoning mix and tortilla chip crumbs. Roll chicken pieces in chip mixture and place coated chicken in a lightly greased 13 x 9-inch baking dish. Bake for 20 minutes. Turn chicken pieces and bake another 15 to 20 minutes. Makes 2 to 4 servings.
***End of Recipe***

And now for the most outrageous Brownies I have ever seen. I bet these will be a great hit and worth the extra effort to make.

Palm Beach Brownies with Chocolate-Covered Mints
8 ounces unsweetened chocolate
8 ounces (2 sticks) unsalted butter plus more for buttering pan
8 ounces (2 generous cups) walnuts
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 teaspoon powdered instant espresso*
3 3/4 cusp granulated sugar
1 2/3 cups sifted unbleached flour
2 (14- or 15.4-ounce) bags York chocolate-covered

peppermint patties, unwrapped

* Medaglia D'Oro brand from an Italian grocery store is good.

Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F. Line a 13 x 9-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the pan. With your hands, press down on the sides and corners of the foil to shape it to the pan. Remove the foil. Turn the pan right side up. Place the foil in the pan, and very carefully press it into place in the pan.

Place a piece of butter (additional to the 8 ounces in the ingredients list) in the pan and put the pan in the oven. When the butter is melted, use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil. Set the prepared pan aside.

Place the chocolate and 8 ounces butter in the top of a large double boiler over hot water on medium heat, or in a 4- to 6-cup heavy saucepan over low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix. Remove from the heat and set aside.

Break the walnuts into large pieces; set aside.

In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes. On low speed add the chocolate mixture (which may still be warm) and beat only until mixed. Then add the flour and again beat on low speed only until mixed. Stir the nuts in by hand.

Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top. Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer. Cut some mints to fill in large spaces on the edges. (You will not use all the mints. There will be some left over.) Pour the remaining chocolate mixture all over the pan and smooth the top. Bake for 35 minutes, reversing the pan front to back once during baking to ensure even baking. At the end of 35 minutes, the cake will have a firm crust on top, but if you insert a wooden pick in the center, it will come out wet and covered with chocolate. Nevertheless, it is done. Do not bake any longer.

Remove the pan from the oven; let stand until cool. Cover the pan with a cookie sheet and invert the pan and the sheet. Remove the pan and the foil lining. Cover the cake with a length of wax paper and another cookie sheet and invert again leaving the cake right side up. Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.

When you are ready to cut the cake, use a long, heavy knife with a sharp blade either serrated or straight-try both. Cut the cake into quarters. Cut each quarter in half, cutting through the long sides. Finally, cut each piece into 4 bars, cutting through the long sides. (These are better in narrow bar shapes than in squares.)

Pack in an airtight box or wrap individually in clear cellophane, wax paper or foil. These freeze perfectly and can be served very cold or at room temperature. Makes 32 jumbo brownies.

***End of Recipe***

Insulin Shock Black Hole Brownies

Favorite brownie batter (enough to fill a 13 x 9-inch baking pan)
1/2 jar hot fudge
1 cup creamy peanut butter
16 ounces semisweet chocolate chips, divided
1 bar dark chocolate (optional)
2 cups flavored liqueur (Bailey's, Chambord, Rumpleminze,

Amaretto, etc.), divided

Melt 12 ounces of the chocolate chips, hot fudge, peanut Butter and 1 cup of the liqueur in a small saucepan. When mixture is liquid, mix into batter. NOTE: If you want a truly decadent brownie, replace all the liquids called for in the brownie batter with liqueur.

Pour batter into a 13 x 9-inch baking pan.

Melt remaining chocolate and liqueur in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). If any remains, use it for ice cream sauce.

Bake at 350 degrees F for 35 to 40 minutes.

IMPORTANT: Every 5 to 10 minutes, remove the pan from the oven and slam it down on a counter two or three times. Brownies are done when a wooden pick inserted near the edge comes out clean.

NOTE: The center will still be semi-liquid.

Can be eaten immediately, but are best after 24 hours (it takes time for the fudge to set).

***End of Recipe***