Betty Crocker Chicken Wings Food

GRILLED FIRECRACKER CHICKEN WINGS

Steps:

• Fold tips of chicken wings under opposite ends to form triangles.
• Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours.
• Heat coals or gas grill for direct heat.
• Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.

BUFFALO CHICKEN WINGS

Steps:

• Heat oil in fry daddy or fryer.
• Cut each chicken wing at joints to make 3 pieces and discard the tip.
• Combine the flour garlic and seasoning salt in gallon size zip lock bag.
• Place chicken in bag and shack until it's all well coated.
• Fry in fryer until done.
• Remove chicken to a paper towel lined dish and drain.
• Meanwhile, mix the buffalo ingredients into a bowl.
• Add chicken and toss until evenly coated with buffalo mixture.

CHICKEN WINGS WITH 2 DIPPING SAUCES

Steps:

• Zesty Italian Dip:.
• Mix all ingredients.
• Maple Dijon Sauce:.
• Mix all ingredients with a wire whisk.
• Make dips; cover and refrigerate until serving.
• Reheat ready-to-eat wings if necessary; if using frozen wings, bake as directed on package.
• Serve with dips.

BETTY WHITE'S CHICKEN WINGS

Steps:

• Arrange wings in shallow baking pan.
• Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt.
• Cool; pour over wings and marinate at least 2 hours, turning once or twice.
• Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes)
• Drain on paper towels and serve.

BAKED CHICKEN WINGS

Steps:

• Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove skin from chicken.
• Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
• Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing.