Favorite recipe for wings?
goldgirl
11 years ago
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Comments (16)
jojoco
11 years agojimster
11 years agoRelated Discussions
Chicken hot wings recipes?
Comments (9)I found this recipe at Allrecipes.com a long time ago. We really like them! The flour gives it a nice, crunchy texture, and the sauce is not as hot as it sounds. I use to fry them just plain, but since we've tried them with the flour, it's the only way I make them now. ½ cup flour ¼ tsp paprika ¼ tsp cayenne pepper ¼ tsp salt 10 chicken wings,separated (defrosted and dried, if frozen) Blue cheese dressing Celery sticks Sauce: ¼ cup butter ¼ cup Louisiana Hot Sauce ¼ tsp garlic powder Combine flour, paprika, cayenne pepper and salt in a bowl Put wings on a plate and sprinkle the flour mixture over them, coating each wing evenly on both sides. Refrigerate wings for 60 to 90 minutes. (This will help the breading stick to the wings when fried.) Heat oil in a deep fryer to 375°F. Combine butter, hot sauce, and garlic powder in a small saucepan over low heat. Heat until butter is melted and the ingredients are well combined. Put all the wings into the hot oil and fry for 15 minutes or until some parts of the wings begin to turn dark brown. Remove wings to a paper towel to drain. Quickly put the wings into a large bowl. Add hot sauce and stir, coating all the wings evenly. Serve with blue cheese dressing and celery sticks on the side. ********************************************* I just remembered this. My friend keeps mentioning these wings that I made way back in 1990, whenever I see her around. I had an assembly line of : 1) flour with paprika, garlic powder, cayenne pepper 2) beaten eggs with hot sauce 3) dried Italian breadcrumbs I coated the wings and deep fried them just long enough for the coating to adhere and not fall off. I then froze them in a single layer first, then put in baggie. Then whenever we wanted some, I just popped them in the oven frozen and they were nice and crispy and not overcooked. They were a lot of work but very good with that sort of breading....See MoreRECIPE: Whats your favorite fried chicken recipe?
Comments (4)I got this from here, I think, years and years ago. It's the BEST! Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home....See MoreRECIPE: chicken wings
Comments (5)Please share yours! I don't make these often because they're deep-fried (which I love) but I don't like having the leftover oil: SESAME CHICKEN WINGS 12 wings 1 TBL light soy sauce 1 TBL Chinese rice wine or dry sherry (I use sherry) 1/2 tsp grated ginger 2 beaten egg whites 2 TBL ground almonds 2 TBL flour 2 TBL sesame seeds Peanut oil for deep frying SAUCE: 2 TBL soy sauce 2 TBL vinegar 1/2 tsp sesame oil (the dark, Asian kind) 1 tsp freshly grated ginger 2 TBL sugar Cut each wing into 3 pieces & discard the tip or freeze for stock. Combine light soy sauce, wine & ginger for a marinade. Soak the wing pieces in the marinade for at least 15 minutes but an hour is better. Blend the almonds, flour & sesame seeds for coating the wings & heat the oil. Remove wings from marinade & dip in the egg whites. Dredge the wings in the coating mixture. Deep fry at 360° until each piece is golden brown, about 5 minutes. Serve hot with the dipping sauce.~~ (Combine the sauce ingredients.) From Of Tide & Thyme...See MoreRECIPE: Your favorite recipe?
Comments (13)In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb...See Morenancylouise5me
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