Posts Tagged ‘wings’

HONEY GLAZED CHICKEN WINGS

Posted: November 23, 2025 in chicken, Recipes, wings
Tags: , , , ,
0

I can’t get enough of chicken, and I cook it at least a couple of times a week. So I have to keep coming up with new flavors to challenge my taste buds as well as myself.

This recipe works with wings, but any other chicken parts you like will work.

Here’s a hint with fresh ginger: buy a nice looking root and keep it wrapped well and in the freezer. When you need some, simply grate the frozen root, skin and all, and then place it back in the freezer until next time. It will last a lot longer than in the fridge.

 

honey glazed chicken

 

 

 

4 lbs. chicken wings
1/2 cup honey
1/2 cup water
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons sesame oil
1 teaspoon cayenne pepper sauce (I like Frank’s Red Hot)
1/2 teaspoon fresh ginger, minced
1/4 cup onion, minced
1 tablespoon garlic, minced
1 cup chicken stock, preferably homemade

 

Thaw chicken wings and place in a Ziploc bag.

In a separate bowl, whisk together all the other ingredients, except chicken stock, to make a marinade. Pour this marinade into the Ziploc with the chicken and seal, squeezing the air out of the bag. Squish the bag around so that the marinade thoroughly covers all the chicken wings. Place the bag in the fridge to marinate for at least 4 hours, but overnight is even better. Place the bag in a bowl to prevent accidental leakage in your fridge.

Pre-heat the oven to 325.

Carefully pour the marinade out of the Ziploc bag into a saucepan, adding the chicken stock, and reduce until it becomes a thick, gooey glaze. Be careful not to burn the sugars in the honey. Honey can also foam up and overflow if you’re not watching it.

Remove the chicken pieces from the bag and place them on a baking sheet covered with non-stick aluminum foil. Bake for about 30 minutes.

The reduced marinade glaze should be ready right around the time the chicken has cooked for 30 minutes or so. Brush the glaze on to the chicken, and place back in the oven to cook 15 more minutes.

 

BBQ CHICKEN AND BBQ CHICKEN PIZZA

Posted: August 15, 2025 in barbecue, chicken, Food, Recipes, Uncategorized, wings
Tags: , , , , , , , ,
1

I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

 

Try this sauce on your next rack of ribs, batch of chicken wings, or even a whole bird. Cook the meat almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

 

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1 teaspoon granulated onion
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all the ingredients in a sauce pan. Bring it to a boil and then simmer for about 20 minutes on low, until it’s slightly thickened.

 

saucey

 

It’s almost impossible to imagine that there would be any leftovers, but the last time I made a batch of boneless skinless barbecued chicken thighs with the sauce, we had a little bit left over. So we decided to make a barbecued chicken pizza with it the next day.

Fresh pizza dough, some of the barbecue sauce, a combination of sharp cheddar and mozzarella cheeses, and of course, the barbecued chicken thighs.

 

A great way to use up leftovers!

“MEXICAN” CHICKEN WINGS

Posted: August 3, 2025 in Carnivore!, chicken, Food, Recipes, taco
Tags: , , , , ,
0

I’ve got dozens of chicken wing recipes, but even so, sometimes I just want something different. I decided to take my favorite taco seasonings recipe and adapt it to chicken wings. Caramba! One of the tastiest wings I’ve made in a long time!

This is such an easy and delicious recipe to make, even for a crowd. At your next party, or watching your favorite football team play on a Sunday afternoon, just double or triple the recipe, as needed. And it works with a whole chicken as well.

2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
avocado oil
4–5 lbs. chicken wings

Preheat the oven to 375.

Combine the salt, cumin, oregano, paprika, onion, garlic, and pepper in a bowl. Mix well.

Cover a baking sheet with aluminum foil and spread the wings out on the sheet. Sprinkle the wings with the avocado oil and rub the oil all over the wings. This will help the wings cook evenly,  and it’ll help the seasonings stick to the wings.

Turn the wings bottom-side-up and sprinkle with the seasoning mix. Flip the wings over and sprinkle them again, coating them evenly.

Place the baking sheet in the oven and bake for about 45 minutes.

These wings are even better when they’ve been smoked. I recently bought a Ninja Woodfire oven, so it’s a bit of a cheat, since it’s an electric outdoor oven that burns smoking pellets. But the flavor I got was amazing!

Seasoned and ready to go.

After cooking/smoking at 250° for about 90 minutes using hickory pellets, they’re done!

TWO MOST EXCELLENT BARBECUE SAUCES

Posted: July 11, 2025 in barbecue, chicken, Food, Recipes, Uncategorized, wings
Tags: , , , , , , , ,
0

I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next rack of ribs, batch of chicken wings, or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1 teaspoon granulated onion
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all the ingredients in a sauce pan. Bring it to a boil and then simmer for about 20 minutes on low, until it’s slightly thickened.

 

saucey

If you like a less sweet, more vinegary style to your barbecue sauce, this is the one. How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce.

use this sauce on chicken, pork, or beef. The vinegar really cuts through the fat.

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove it from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a couple of months.

 

 

“MEXICAN” CHICKEN WINGS

Posted: November 3, 2024 in Carnivore!, chicken, Food, Recipes, taco
Tags: , , , , ,
0

I’ve got dozens of chicken wing recipes, but even so, sometimes I just want something different. I decided to take my favorite taco seasonings recipe and adapt it to chicken wings. Caramba! One of the tastiest wings I’ve made in a long time!

This is such an easy and delicious recipe to make, even for a crowd. At your next party, or watching your favorite football team play on a Sunday afternoon, just double or triple the recipe, as needed. And it works with a whole chicken as well.

 

2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
avocado oil
4–5 lbs. chicken wings

Preheat the oven to 375.

Combine the salt, cumin, oregano, paprika, onion, garlic, and pepper in a bowl. Mix well.

Cover a baking sheet with aluminum foil and spread the wings out on the sheet. Sprinkle the wings with the avocado oil and rub the oil all over the wings. This will help the wings cook evenly,  and it’ll help the seasonings stick to the wings.

Turn the wings bottom-side-up and sprinkle with the seasoning mix. Flip the wings over and sprinkle them again, coating them evenly.

Place the baking sheet in the oven and bake for about 45 minutes.

“MEXICAN” CHICKEN WINGS

Posted: December 28, 2022 in Carnivore!, chicken, Food, Recipes, taco
Tags: , , , , ,
0

I’ve got dozens of chicken wing recipes, but even so, sometimes I just want something different. I decided to take my favorite taco seasonings recipe and adapt it to chicken wings. Caramba! One of the tastiest wings I’ve made in a long time!

This is such an easy and delicious recipe to make, even for a crowd. At your next party, just double or triple the recipe, as needed. And it works with a whole chicken as well.

 

2 teaspoons salt
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon pepper
avocado oil
4–5 lbs. chicken wings

Preheat the oven to 375.

Combine the salt, cumin, oregano, paprika, onion, garlic, and pepper in a bowl. Mix well.

Cover a baking sheet with aluminum foil and spread the wings out on the sheet. Sprinkle the wings with the avocado oil and rub the oil all over the wings. This will help the wings cook evenly,  and it’ll help the seasonings stick to the wings.

Turn the wings bottom-side-up and sprinkle with the seasoning mix. Flip the wings over and sprinkle them again, coating them evenly.

Place the baking sheet in the oven and bake for about 45 minutes.

TWO MOST EXCELLENT BARBECUE SAUCES

Posted: September 19, 2022 in barbecue, chicken, Food, Recipes, Uncategorized, wings
Tags: , , , , , , , ,
0

I grill year-round. I’ll stand in 3 feet of snow to get smoked ribs just right, if I have to. Through years of tireless experimentation, I’ve come up with a barbecue sauce that I can be proud of. I prefer a slightly sweet and tangy barbecue sauce,  and it works really well with pork or chicken.

What makes this sauce special is the citrus. I originally used lemon juice for this recipe and it was good. Lime juice was better. Adding lime zest: even better than that. I tried orange juice and zest, even Meyer lemon. But the Big Daddy of ’em all was grapefruit. I was craving my barbecue sauce one day and only had a grapefruit in the fridge. I thought: how bad could this be? Turned out to be the perfect foil to the sweetness of the brown sugar and ketchup.

Try this sauce on your next batch of chicken wings or even a whole bird. Cook the bird almost all the way through, brushing the sauce on for the last 20 minutes so that the sugars don’t burn. Then just try to stop eating it!

Chix BBQ

 

GRAPEFRUIT BARBECUE SAUCE
1 cup ketchup
1/2 cup firmly packed brown sugar
Juice and zest of 1 grapefruit
3 tablespoons unsalted butter
1/4 cup dried onion flakes
1 teaspoon cayenne pepper sauce, like Frank’s Red Hot
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1/4 teaspoon black pepper
(no salt)

Combine all ingredients in a sauce pan. Bring to a boil and then simmer for about 20 minutes on low, until slightly thickened.

 

saucey

If you like a less sweet, more vinegary style to your barbecue sauce, this is the one. How could a sauce that’s inspired by what most people claim to be the best barbecue joint in the USA, Franklin’s Barbecue in Austin, Texas, be bad? People line up early in the morning and wait as much as four hours for a slab of brisket from this place. I’ll get there one day. In the meantime, I have the sauce…

 

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

 

 

HONEY GLAZED CHICKEN WINGS

Posted: August 17, 2021 in chicken, Recipes, wings
Tags: , , , ,
1

I can’t get enough of chicken, and I cook it at least a couple of times a week. So I have to keep coming up with new flavors to challenge my taste buds as well as myself.

This recipe works with wings, but if you’re experiencing a wing shortage in your area, any other chicken parts you like will work.

Here’s a hint with fresh ginger: buy a nice looking root and keep it wrapped well and in the freezer. When you need some, simply grate the frozen root, skin and all, and then place it back in the freezer until next time. It will last a lot longer than in the fridge.

 

honey glazed chicken

 

 

 

4 lbs. chicken wings
1/2 cup honey
1/2 cup water
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons sesame oil
1 teaspoon cayenne pepper sauce (I like Frank’s Red Hot)
1/2 teaspoon fresh ginger, minced
1/4 cup onion, minced
1 tablespoon garlic, minced
1 cup chicken stock, preferably homemade

 

Thaw chicken wings and place in a Ziploc bag.

In a separate bowl, whisk together all the other ingredients, except chicken stock, to make a marinade. Pour this marinade into the Ziploc with the chicken and seal, squeezing the air out of the bag. Squish the bag around so that the marinade thoroughly covers all the chicken wings. Place the bag in the fridge to marinate for at least 4 hours, but overnight is even better. Place the bag in a bowl to prevent accidental leakage in your fridge.

Pre-heat the oven to 325.

Carefully pour the marinade out of the Ziploc bag into a saucepan, adding the chicken stock, and reduce until it becomes a thick, gooey glaze. Be careful not to burn the sugars in the honey. Honey can also foam up and overflow if you’re not watching it.

Remove the chicken pieces from the bag and place them on a baking sheet covered with non-stick aluminum foil. Bake for about 30 minutes.

The reduced marinade glaze should be ready right around the time the chicken has cooked for 30 minutes or so. Brush the glaze on to the chicken, and place back in the oven to cook 15 more minutes.

 

ASIAN STYLE CHICKEN WINGS

Posted: June 26, 2021 in chicken, Food, marinade, Recipes, wings
Tags: , , , , ,
0
 Over the years, I’ve tweaked this Asian marinade recipe, adding more ingredients. Feel free to use more or less according to your own taste. After all, that’s how any recipe becomes truly your own.
You’ll notice I have two bottles of soy sauce below. I sometimes mix half regular soy sauce with half lite soy to cut the sodium.
And, of course, with the chicken wing shortage we’re experiencing, chicken thighs make an excellent substitute.

10 lbs. chicken wings, the larger the better (or skin-on, bone-in chicken thighs)
1 cup soy sauce
1 small can (6 oz.) pineapple juice
2/3 cup brown sugar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon Chinese five spice
1 teaspoon sesame oil
1 teaspoon peanut satay sauce (optional)

Place the chicken pieces in a large  Ziploc bag. Whisk all the marinade ingredients together in a bowl. Add the marinade to the bag, seal it well, then squish the bag around so that the marinade makes contact with all of the chicken pieces.
To prevent accidental spills, place the bag in a clean bowl. Marinate the chicken for several hours at room temperature or overnight in the fridge, turning the bag once in a while to make sure everything gets even exposure to the marinade.
The next day, pour off the marinade and discard it, removing the chicken from the bag. Place the wings (or thighs) on a baking sheet lined with foil (I use Reynold’s non-stick) and bake at 325 degrees for about 30–45 minutes for wings…longer for thighs.

CRISPY OVEN-FRIED CORN MEAL CHICKEN WINGS

Posted: June 19, 2021 in buttermilk, chicken, corn, Food, frying, Recipes, Rhode Island
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0

Every Rhode Island home needs to have a box of corn meal in case of Johnny Cake emergencies. If you’ve never had a Johnny Cake before, you’re missing out on a simple, delicious Rhode Island treat. But that’s a topic of another blog. The point is, I always keep a box of white corn meal in my pantry, and I used it to make the coating for my chicken.

fullsizerender-4

Corn meal is great, because it adds a wonderful crunch while keeping this recipe gluten-free, which may be an important factor for some. But even if you don’t have to be on a GF diet, corn meal adds great flavor.

To keep the batter light, I add flour to the corn meal.

2 cups buttermilk (whole milk is fine, too)
1 tablespoon hot sauce (I use Frank’s Red Hot)
4 lbs. chicken wings
1 cup white corn meal
1 cup flour (or use Cup4Cup, a gluten-free flour, to keep it GF)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon paprika
oil, lard or a combination of the 2 for frying

fullsizerender-3

Pour the buttermilk or whole milk into a large Ziploc bag. Add the hot sauce. Drop in the chicken wings, seal the bag,  and let them soak in the mixture in the fridge for at least several hours…overnight is better. Place the bag in a bowl to prevent bag leakage accidents.

In a separate bowl, combine the corn meal, flour, salt, pepper, garlic, onion, and paprika. Mix well.

Pre-heat the oven to 350 degrees.

I like to use a combination of grapeseed oil and pork fat (if I have it) when frying. Heat the oil to about 325 degrees.

Take the wings out of the bag one by one, and drop them in the bowl with the cornmeal mix, coating the chicken well on all sides, then shaking off the excess. Place the chicken wings in the hot oil carefully to avoid splashing hot oil on yourself.

Cook the chicken in the oil on both sides for just a few minutes, until golden. You’re not trying to cook them all the way through.

Place the chicken pieces on a foil-lined baking sheet. when you’ve fried all the chicken, place the baking sheet in the oven and cook until the wings are done, about 25 minutes.

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