Ways with wings

Honey Lime Chicken Wings

Ingredients

• 18 whole chicken wings, split

• ¼ cup honey

• 2 tablespoons fresh lime juice

• 1 tablespoon grated lime zest

• 1 clove garlic, minced

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• ½ cup all-purpose flour

• 2 quarts vegetable oil for frying

Directions

• In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

• In a large skillet, fry the chicken wings in hot, 1-inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Restaurant-Style Buffalo Chicken Wings

Ingredients

• ½ cup all-purpose flour

• ¼ teaspoon paprika

• ¼ teaspoon cayenne pepper

• ¼ teaspoon salt

• 10 chicken wings

• oil for deep frying

• ¼ cup butter

• ¼ cup hot sauce

• 1 dash ground black pepper

• 1 dash garlic powder

Directions

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Baked Garlic and Parmesan Chicken Wings

Ingredients

• cooking spray

• 3 quarts cold water

• ⅓ cup balsamic vinegar

• ¼ cup salt

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• 8 cloves garlic, minced

• 1 pinch salt

• 3 tablespoons olive oil, or as needed

• 1 tablespoon freshly ground black pepper

• 2 teaspoons red pepper flakes, or to taste

• 4 pounds chicken wings, separated at joints, tips discarded

• 2 tablespoons fine bread crumbs

• 1 cup finely grated Parmigiano-Reggiano cheese, divided

Directions

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.

• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.

• Bake in the preheated oven until browned, 20 to 25 minutes.

Courtesy allrecipes.com