Caribbean Chicken Wings



1/2 cup pineapple juice

1/2 cup ketchup

1/4 cup packed brown sugar

1/4 cup teriyaki marinade and sauce

1/4 cup honey

2 cloves garlic, finely chopped

2 lbs chicken wing drummettes (abut 24)



Heat oven to 350 degrees F. Line 13 x 9" pan with foil.



In 1-quart saucepan, heat all ingredients except chicken to boiling, stirring occasionally. Place chicken in pan, pour sauce over chicken.



Bake uncovered about 1 hour, turning chicken 2 or 3 times, until juice of chicken is clear when thickest part is cut to the bone.



Spray inside of 3 1/2 quart slow cooker with cooking spray. Place chicken in slow cooker. Cover; keep warm on Low heat setting.

Fried Chicken Littles

Chefs Leonard Schwartz and Michael Rosen use a secret ingredient in the

batter for the

crisp chicken drumettes at Zeke's Smokehouse: It's self-rising flour, which

makes the coating as

airy as a good fritter.



1 cup mayonnaise

1/4 cup fresh lime juice

1 TB minced onion

1-1/2 tsp. minced garlic

1 TB harissa (see Note) *

1 TB pure ancho chile powder

Kosher salt and freshly ground white pepper

Sweet paprika

1 tsp. cayenne pepper

1-1/2 cups + 2 TB all-purpose flour

1/2 cup self-rising flour OR 1/2 cup all-purpose flour, + 1/2 teaspoon baking

powder + a pinch of salt

1-3/4 cups water

Vegetable oil, for frying

4 lb. chicken drumettes



1. In a medium bowl, whisk the mayonnaise with the lime juice, onion, garlic,

harissa and ancho chile powder.

Stir in 1-1/2 teaspoons each of salt, white pepper and paprika and the

cayenne. Refrigerate until chilled. 



2. In another medium bowl, combine the all-purpose and self-rising flours

with the baking powder and

1/2 teaspoon of salt. Add the water. Using an electric mixer, beat the batter

at medium speed until smooth,

about 5 minutes. 



3. In a large sauce pan, heat 3 inches of oil to 350° F. In a large sturdy

resealable plastic bag, combine

1 teaspoon each of salt, white pepper and paprika. Add the chicken, seal the

bag and shake until the

drumettes are evenly coated. Dip 10 of the drumettes into the batter, then

carefully slide them one by one

into the hot oil, letting any excess batter drip back into the bowl. Fry the

drumettes until golden and risen

to the surface, about 12 minutes. Using a slotted spoon, drain the drumettes

on a paper towel—lined wire rack.

Dip and fry the remaining drumettes in batches.



Serve the chicken with the chile mayonnaise and the All American Potato

Salad.



Serves: 4 to 6.



* Harissa, a spicy Tunisian pepper paste, is available at specialty food

shops.



--Leonard Schwartz and Michael Rosen--

This recipe originally appeared in Food & Wine, March 2003.

CHICKEN CRESCENT ROLLS

6 chicken breasts or 1 whole chicken
1/2 tsp. salt
8 oz. cream cheese
1/4 tsp. pepper
2 tbsp. onion
Garlic salt
2 (8 count) pkg. crescent rolls
4 tbsp. melted butter
Seasoned bread crumbs

Cook chicken and debone. Combine chicken, salt, cream cheese, pepper,
onion, and garlic salt. Spoon mixture onto individual crescent dough. Roll
and seal edges. Dip in butter and bread crumbs. Bake for 15-20 minutes at
350 degrees.

Chicken Fingers with Honey Sauce



12 ounces skinless, boneless chicken breast halves

2 beaten egg whites

1 tablespoon honey

2 cups cornflakes, crushed

1/4 teaspoon pepper

1/4 cup honey

4 teaspoons prepared mustard or Dijon-style mustard

1/4 teaspoon garlic powder



Cut chicken into strips about 3 inches long and 3/4 inch wide.

In a small mixing bowl combine the egg whites and the 1 tablespoon

honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip

chicken strips into the egg white mixture, then roll in the crumb

mixture to coat.

Place in a single layer on an ungreased baking sheet. Bake chicken in

a 450 degree F oven for 11 to 13 minutes or until no longer pink.

Meanwhile, for sauce, in a small bowl stir together the 1/4 cup

honey, the mustard, and garlic powder. Serve with chicken.



Makes 4 servings.

Baked Chicken Wings



With a packet of chicken drummettes and a few basic

ingredients, you can create a fast-food favorite at

home!



Prep Time: 30 min

Start to Finish: 1 hr 15 min

Makes: 24 wings



2 pounds chicken drummettes (24)

2 tablespoons honey

2 tablespoons ketchup

1 tablespoon red pepper sauce

1 tablespoon Worcestershire sauce

Paprika

2/3 cup ranch dressing



Heat oven to 350F. Line jelly roll pan, 15 1/2x10

1/2x1 inch, with aluminum foil. Remove skin from

chicken.



Mix honey, ketchup, pepper sauce and Worcestershire

sauce in resealable plastic bag. Add chicken. Seal bag

and refrigerate, turning occasionally, at least 15

minutes but no longer than 24 hours.



Place chicken in pan; sprinkle with paprika. Bake

uncovered about 30 minutes or until crisp and juice of

chicken is no longer pink when centers of thickest

pieces are cut. Serve with dressing.



Source: Betty Crocker

Crispy Oriental Chicken Wings

1 1/2 lbs. chicken wings, disjointed
1 med. Egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

Honey Sweet and 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 teaspoon garlic salt
1/2 teaspoon bottled hot pepper sauce
1 1/2 pounds fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350F 12 to 15 minutes or until wings are glazed with sauce. For a spicier version buffalo chicken wings may be used.

Caramelized Baked Chicken

Serves 6



3 pounds chicken wings

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper



Preheat oven to 375 degrees F (190 degrees C).



Place chicken in a 9 x 13 inch baking dish. Mix the

oil, soy sauce, ketchup, honey, garlic, salt and

pepper, and pour over the chicken.



Bake at 375 degrees F (190 degrees C) for one hour or

until sauce is caramelized.

Baked Honey Chicken Wings



2 lb. chicken wing drumettes

1/2 cup sugar

1/2 cup soy sauce

1/2 cup oil

1/4 cup honey

1/4 cup sherry

1 clove garlic, minced

1 TB ground ginger



Combine sugar, soy sauce, oil, honey, sherry, garlic and ginger in a large

zipper lock bag.

Add chicken to bag, seal and shake bag to coat wings. Let wings marinate for

3 to 4 hours

(best when marinated overnight).



Arrange wings in a baking dish. Bake at 350º F., for 30 minutes, basting as

needed with

marinade.



Serves: 4.

Caramelized Baked Chicken

Serves 6



3 pounds chicken wings

2 tablespoons olive oil

1/2 cup soy sauce

2 tablespoons ketchup

1 cup honey

1 clove garlic, minced

1 pinch salt

1 pinch ground black pepper



Preheat oven to 375 degrees F (190 degrees C).



Place chicken in a 9 x 13 inch baking dish. Mix the

oil, soy sauce, ketchup, honey, garlic, salt and

pepper, and pour over the chicken.



Bake at 375 degrees F (190 degrees C) for one hour or

until sauce is caramelized.

Easy Sesame Chicken Strips

Ingredients

• 1 cup mayonnaise
• 2 tsp. dried minced onion
• 2 tsp. dry mustard
• 1 cup crushed butter flavored crackers
• 1/2 cup sesame seeds
• 2 lbs. boneless breast

Directions

Combine mayo, onion and mustard. In another bowl, combine crackers and sesame seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayo mixture and then cracker mixture. Place in a single layer on a greased baking sheet. Bake at 425 degrees F for 15 - 18 minutes.

Dipping Sauce:

• 1/2 cup BBQ sauce
• 1/4 cup yellow mustard
• 1/4 cup honey

Mix the ingredients and use to dip chicken strips in.