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Chicken Wing Tips

Posted by wannadanc (My Page) on
Wed, Jul 30, 08 at 13:46

You know what I mean - the pointy end, last joint of the chicken wing .........OK?

Well, I am wondering if ANYONE has a recipe for cooking those? I use the other two sections - but on those rare occasions where I am the one doing all the clipping/cutting - I end up w/ quite a few .....and I just would like to know if EVERYONE throws those away??? I hate to do that and if no one comes up w/ their tried/true suggestions - I just may have to come up w/ some self-styled treat. Obviously, I could just "include" them with the other parts - I know that; but I am looking for something that excludes the "better" cuts.

Thank you.


Follow-Up Postings:

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RE: Chicken Wing Tips

Use them, along with other trimmed off chicken bits, to make stock. If you don't have enough at one time, save them in the freezer until you have enough.

Jim


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RE: Chicken Wing Tips

I agree with Jim. I keep all the wing tips, the back portions, bones I remove from the breast portions and freeze them in a ziplock bag. When I get enough I make stock, or chicken noodle soup.

Annie


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RE: Chicken Wing Tips

That works - thanks! I have no other left over pieces - as I never buy whole chickens any more - only breasts and wings.


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RE: Chicken Wing Tips

If you like crunchy stuff:
Toss in a little olive oil; season with pepper, garlic salt and bake in 350 degree oven until golden brown and crispy.
Dip in Ranch Dressing or BBQ sauce.
Cheap, simple "snack attack" fix.
Cream


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RE: Chicken Wing Tips

I generally save them for the next time I make stock. They have quite a bit of cartilage and the bones are thin, so a good sized bag of them adds richness to a pot of stock, particularly if it's one of my chicken bone stocks made from the carcasses of roasted chickens instead of one made from fresh chicken pieces.


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RE: Chicken Wing Tips

Cream please - ooooooooo la la- now you are speaking my language - that is exactly the kind of answer I was seeking!!!!! I was hoping for something "different" - even though the stock ideas are good and reasonable, for this retired single woman the snack idea works best ......

THANK you!!!!!


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RE: Chicken Wing Tips

I have to tell you how MUCH I enjoyed my "wing tips" today. Taking inspiration from Cream-please, I mixed up olive oil, fajita seasoning (a little) and some garlic parmesan in a plastic bag and added the wing tips. About 30 minutes at 350 degrees and I had a yummy treat .......oh yeah, I used the ranch dressing. I will no longer fuss about those little things, knowing that I have a way to fix them that I enjoy. Remember - I am a solo act, here! LOL


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RE: Chicken Wing Tips

Hi guys!!
Try this for something a little oriental. I believe it's a crying shame to waste such a great part of the chook.

24 chicken wing tips
4 tablespoons honey
peanut oil
2 coriander root bunches (I just use the base of the bunch with about 4cm of stem and tied together with twine)
ginger root 4cm sliced thick
4 star anise
1 litre water.

Mix tips in honey and deep fry until golden brown.
Remove from oil and drain on paper towel.
Boil water with coriander roots, star anise and ginger
and throw in the tips.
Simmer for 30 minutes and remove the tips.
Cook tips in a moderate oven for 40 minutes until crisp.

This will be a hit at your next nibbly session!!!
Cheers


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