When it comes to choosing great chicken recipes, these delicious bites are an ideal finger food or accompaniment to any meal. Wholesome, tantalizing and full of flavor, any one of these recipes will be a perfect entree or snack all year round.
Souchong Tea-Smoked Chicken Wings
- 3 pounds chicken wings — (16 wings)
- 3 clove garlic
- 1 tablespoon ginger root — grated
- 1 tablespoon honey
- 3/4 cup soy sauce
- 1/2 cup sherry
- 1 cup brown sugar
- 1 cup Lapsang souchong tea — (loose)
- sesame seeds — for garnish
1. Using a knife, separate the mini drumstick end of the wing and slice through between the joints. Cut the wing tip off and discard. (any good butcher will do this for you.) Wash the chicken thoroughly and pat dry.
2. Using the metal blade of your processor, finely chop the garlic.
Add the grated ginger root, honey, soy sauce, and sherry, processing for 20 to 30 seconds to blend. Pour the marinade in a 9-by-13-inch baking pan, and add the chicken wings. With a spoon, drizzle the marinade over all the wings. Cover and refrigerate for at least 2 hours, rotating the chicken wings at least once.
3. To smoke the chicken, choose a heavy steel or cast iron roasting pan or skillet with a tight fitting lid. Line the bottom of the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil.
Place a cake rack in the skillet, over the sugar and tea mixture, and arrange the chicken wings on the rack.
Cover the pan or skillet with a lid (or heavy aluminum foil if the lid does not fit snugly). Turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (see Note). Do not remove the lid to check. Turn off the heat after 30 minutes, and keep the chicken covered another 20 minutes.
Smoked chicken will keep for several days if well-wrapped and refrigerated.
Serves 6 to 8 as an appetizer.
Note: As with any recipe requiring a dish to be cooked at high heat, use caution. Since this dish does produce smoke, it is imperative to use your kitchen exhaust fan, and to have a pan or skillet with a tight fitting
NOTES: Smoking with tea is a traditional Chinese approach to preparing chicken. To the Western eye, the darkened skin resembles Cajun-style cuisine. These flavorful, bite-size chicken wings make a delicious appetizer when served plain, or with your favorite mustard, peanut or teriyaki sauce.
Sesame Chicken Wings
- 36 chicken drumettes (bottom part of chicken wing)
- 2 teaspoons ground coriander
- 3 tablespoons soy sauce
- 1 1/2 tablespoons garlic
- 3 tablespoons fresh lemon juice
- 1 inch fresh ginger — peeled
- 2 tablespoons sesame oil
- 1 onion — quartered
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- 1/2 cup sesame seeds (approx)
- 2 teaspoons salt
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.
Refrigerate for at least 2 hours.
Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d’oeuvres.
Teriaki Chicken Wing Dings
- 1/3 cup lemon juice
- 1/4 cup catsup
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 pounds chicken wings –Remove wing tips and cut at joints.
Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F.
Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade.
Refrigerate the leftovers and enjoy!
Thai BBQ Chicken Appetizers
- 3 pounds Chicken wing drummettes
- 1/4 cup coarsely chopped garlic
- 1 bunch cilantro — chop roots and reserve leaves for garnish
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 1/2 teaspoons ground dried chilies
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons Thai fish sauce
Basting Liquid Ingredients
- 1/2 cup Coconut milk
Dipping Sauce Ingredients
- 1/2 teaspoon dried chili flakes
- 2 garlic cloves — – coarsely chopped
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup Chinese red rice vinegar
- 1 green onion — thinly sliced
- 1 tablespoon coarsely chopped cilantro leaves
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.
Saucy Sweet Sour Chicken Wings
- 12 Chicken wings — tips removed
- 1/2 cup water
- 1/4 cup oil
- 3/4 cup sugar
- 1/4 cup ketchup
- 1/4 cup vinegar
- 1 teaspoon garlic salt
- 1/2 teaspoon Instant chicken bouillon
Cut each wing in half; place in large resealable bag; add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally.
Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade.
I hope you enjoy these tasty chicken wing recipes over Christmas, and remember to make plenty because they don’t last long! If you have any left over, cover them in a tightly sealed plastic container in the fridge, they will keep well for a day or two.
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