Cointreau Glazed Chicken Wings Recipe 435 Food

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

COINTREAU-GLAZED CHICKEN WINGS RECIPE - (4.3/5)

Steps:

• 1. Heat the oven to 400°. In a large bowl, combine the Cointreau with the orange juice, orange zest, garlic, soy sauce, brown sugar, salt and pepper. Add the chicken wings and toss to coat. 2. On two large baking sheets, arrange the wings in a single layer. Reserve-1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

COINTREAU GLAZED PEACHES

Steps:

• Drain the peaches and reserve half the syrup.
• Place in an ovenproof dish and pour over the reserved syrup.
• Sprinkle the fruit with the Cointreau then the sugar.
• Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
• Serve immediately with a spoonful of mascarpone (or cream).

SOY GLAZED CHINESE CHICKEN WINGS

Steps:

• Combine soy sauce, sherry, sugar, two-thirds of the minced garlic, and red pepper flakes in a large bowl to create marinade. Stir in wings and turn to coat. Marinate overnight in the refrigerator, turning 2 or 3 times.
• Heat vegetable oil in wok or large skillet over hight heat. Drain chicken wings, reserving liquid. Cook wings, in batches, 10 to 15 minutes until browned on all sides, turning occasionally. Remove each batch and set aside. Pour off any remaining oil.
• Add remaining garlic and onions to wok or skillet and cook 30 seconds. Add wings and chicken broth, cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent sticking.
• Combine reserved marinade with cornstarch, stirring until smooth. Add mixture to wok or skillet and stir fry about a minutes turning until wings are coated and appear evenly glazed. Turn off heat and add sesame oil; mix well. Sprinkle with toasted sesame seeds and serve.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint.
• Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl.
• Add chicken wings and turn to coat.
• Cover and refrigerate 2 hours.
• Preheat oven to 400°F.
• Using tongs, transfer chicken wings to large baking sheet.
• Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan.
• Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl.
• Pour glaze over; toss to coat.
• Place chicken wings atop steamed white rice.
• Sprinkle with green onions.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

SWEET & SOUR GLAZE CHICKEN WINGS

Steps:

• Rinse and drain chicken wings.
• Combine remaining ingredients to make glaze.
• Add chicken wings and stir gently to coat.
• Cover bowl and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees.
• Line a baking pan with aluminum foil and arrange wings on pan.
• Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown.
• Serve immediately.

CARROTS COINTREAU

Steps:

• Parboil peeled baby carrots in boiling salted water for 5 minutes. Drain. Place carrots into buttered 1 1/2 quart baking dish.
• In a small bowl, combine cointreau, brandy, honey and lemon juice. Pour mixture over the carrots. Toss to coat carrots.
• Bake at 350 degrees for 15 minutes. Stir, sprinkle with parsley and serve.

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
• Beat well for 10 minutes.
• Pour into lightly greased bundt pan.
• Bake at 350 for 45- 60 minutes until done.
• Let stand 10 minutes.
• Turn out of pan.
• While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
• Pour over cake while cake is still warm.
• To serve, top each slice with fresh raspberries and a sprinkle of orange peel.