Delicious Chicken Wings x 3 Recipes 

You guessed it..... chicken wings are on the menu today, and we are going to spoil you by giving you 3 different and delicious ways of preparing the wings.

Hi to all my fellow home chefs from the East Coast of Africa and all around this wonderful world we live in, and without further ado let's start on recipe Number 1. Sticky winglets

Sticky Chicken Wings

Ingredients

• 500g chicken wings
• salt and freshly ground pepper
• ¼ cup apricot jam
• 1Tbsp balsamic vinegar
• 1 garlic clove, crushed
• 2tsp Tabasco or chili sauce

Preheat the oven to 190°C

Method for Sticky Chicken Wings

• Cut off the tip of each wing (you can freeze and use later for chicken stock).
• Season the wings with salt and pepper.
• Arrange on a baking sheet and roast for 25mins.
• Heat the rest of the ingredients inn a small pan and season with pepper.
• Remove the wings from the oven and brush all over the with glaze.
• Roast for another 15-20 minutes, glazing every 5 minutes until sticky and done.

Now how quick and easy that was.   Let's go onto the next recipe, it is sometimes nice to do all three when entertaining, what do they say about variety been the spice of life?

Crispy Wings

Ingredients 

• 500g chicken wings
• 3Tbsp Dijon mustard
• 1 tsp salt 
• 2Tbsp freshly ground pepper
• 2 Tbsp garlic powder
• 2 Tbsp onion flakes
• 2 cups flour
• oil for deep frying

Method for Crispy Wings

• Cut off the tip of each wing and save for a time you are doing chicken stock.
• Rub the mustard all over the winglets.
• Mix the salt, pepper and spices and season the winglets all over.
• Put the flour in a plastic bag, add the winglets and shake well to coat.
• Heat the oil and fry the winglets in batches for 4-6 minutes or until crisp and done.
• Drain on paper towels.
• Cool for 5 minutes before serving.

The seasonings used in these recipes work just as well with chicken thighs, drumsticks, strips and eve a whole bird - just adjust the cooking times accordingly.

Hot Wings

Ingredients

• 500g chicken wings
• salt and freshly ground pepper
• Flour for dusting
• 2 cups buttermilk
• 1 Tbsp salt mixed with 2 Tbsp seasoning salt
• 1 Tbsp freshly ground pepper mixed with 2 Tbsp cayenne pepper
• 1 cup flour
• 2 Tbsp tomato sauce
• 2 Tbsp mustard sauce
• 2 Tbsp chutney
• 2 Tbsp vinegar
• 2 Tbsp brown sugar

Method for Hot Wings

• Cut off the tip of each wing, freeze and save for next time you are making chicken stock.
• Season the winglets with salt and pepper, dust with flour and put into a bowl.
• Cover with the buttermilk and marinate in the fridge for 30 minutes.
• Mix the salt mixture and pepper mixture with the flour, then dip the winglets into the season flour to coat well.
• Heat the oil and fry the winglets in batches for 4-6 minutes until crisp and done.
• Heat the sauces, chutney, vinegar and sugar in a saucepan and toss the cooked winglets in the mixture.
• Serve with a yoghurt dip.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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