chicken "things"

[Mama Mangia]

Honey Sweet 'n Sour Wings


3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs fried or baked chicken wings



1 Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well.
2 Cook and stir until mixture begins to thicken.
3 Pour over chicken wings in baking dish.
4 Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

[Mama Mangia]

Grilled Chicken Wings


3 lbs. chicken wings
1/2 cup Dijon mustard
2 teaspoons olive oil
4 cloves garlic, minced
1/4 cup soy sauce
1/2 teaspoon ground ginger


Cut the chicken wings into three pieces and discard tips. Mix
remaining ingredients into a bowl. Add wings and stir. Cover and
marinate for 45 minutes. Place pieces on the grill and brush with
remaining mixture. Grill over medium-hot coals about 15-20 minutes,
turning once.

[Mama Mangia]

La Brea Tar Pit Chicken wings

24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon ground ginger

Preheat oven to 400°F.

Cut off wing tips, reserving them for another use, and halve wings at joint.

Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.

In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.

Bake wings in middle of oven 45 minutes.

Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.

Transfer wings with tongs to a platter.

Serves 8 to 12 as an hors d'oeuvre.

[Mama Mangia]

FIRECRACKER CHICKEN WINGS

3 lb. wings
3 T. butter, melted
2 T. apple-cider vinegar
2 - 3 T. hot pepper sauce
2 t. paprika
1 t. salt
¾ - 1 t. chili powder
¾ t. garlic powder
1 c. sour cream
1 env. (.7 oz.) Italian salad dressing mix
1 T. chopped parsley

Preheat oven to 450* F. Line baking pan with foil. Spray. Combine butter, vinegar, hot sauce and seasonings. Add wings; toss to coat. Bake until done. Combine sour cream, dressing mix and parsley for dipping sauce.

[Mama Mangia]

Crispy Crunchy Chicken Strips


5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed


1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat

3. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

[Mama Mangia]

PECAN CRUSTED CHICKEN FINGERS

3 skinless, boneless chicken breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil

Apricot Sauce:
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch

Slice chicken into 1/2 inch wide strips. Set aside.

Beat the egg white lightly in a wide, shallow dish.

In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered.

Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.

Apricot Sauce: Combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.

[Mama Mangia]

BBQ Chicken Fingers

3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk
1 egg
1 can Pringles

Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook. Preheat oven to 400 degrees F. Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.

[Mama Mangia]

Chili's Tortilla Crunch Chicken Fingers

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375 degrees F. Coat a large baking sheet w ith vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

[Mama Mangia]

HOOTER?S HOT WINGS

1/4 cup butter
1/4 cup Louisiana hot sauce
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

Combine flour, paprika, cayenne and salt in large zip lock bag. Put the wings in bag and shake till evenly coated. Place wings on platter cover and refrigerate 60 t0 90 minutes. This helps the breading to stick when frying.

Place butter, hot sauce, pepper and garlic powder in small sauce pan. Heat on low until butter is melted and ingredients are well blended.

Heat oil in deep fat fryer to 375 degrees. If you don?t have a deep fryer heat oil in a pan, enough to cover wings completely; at least an inch or so deep.

Place the wings into the hot oil and cook 10 t0 15 minutes or until the wings turn dark brown. Drain on paper towels. While wings are still hot place in large bowl add the sauce and stir to coat evenly.

Serve with bleu cheese or ranch dressing along with celery and carrot sticks on the side.