Forevermamas Hawaiian Chicken Wings Food

HAWAIIAN CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
• Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
• Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
• Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
• To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

EASY HAWAIIAN CHICKEN WINGS

Steps:

• In a large bowl (non metallic) combine pineapple, barbecue sauce, soy sauce and ginger in.
• Add chicken, turning to coat all sides.
• Cover and marinate 15 minutes in refrigerator.
• Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
• Discard any remaining marinade.
• Garnish with pineapple wedges if desired.

HAWAIIAN CHICKEN WINGS

Steps:

• Remove wing tips from chicken and cut apart at joint.
• Combine remaining ingredients.
• Marinate chicken wings for at least 24 hours.
• Preheat oven to 375.
• Bake for 1 hour.
• Serve warm.

ONO CHICKEN WINGS

Steps:

• Cut off and discard the small tip of each wing.
• Cut main wing at joint.
• Combine first 8 ingredients and stir until dissolved.
• Pour over chicken and marinate overnight.
• Be sure sauce covers all pieces.
• Drain and save marinade.
• In large skillet, heat a small amount of oil and brown chicken on all sides over medium.
• When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes.
• Stir and add more marinade if necessary.

FOREVERMAMA'S HAWAIIAN CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. (Place floured wings in refrigerator; this helps flour to adhere to chicken.) In an electric skillet or deep fat fryer, heat oil to 350 degrees Fahrenheit. Fry wings, a few at a time, until juices run clear, about 8 - 10 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic scallions and jalepeno (optional). Dip fried wings in sauce. Serve immediately.
• NOTE: I normally double the sauce cause it's great and adds more flavor. For a crispy result and for a great end product, the temperature of the oil and fry time is essential. Therefore if you find that your wings aren't crispy enough when cooked for the 8 - 10 minutes, fry them up a little longer until they are crispy!

HAWAIIAN WINGS

Steps:

• 1. In a small saucepan combine marinade ingredients. Bring to a boil. Remove from heat. Allow to cool.
• 2. Place frozen wings into a gallon size zip-top bag.
• 3. Pour marinade over chicken wings, seal the bag, and refrigerate several hours, turning occasionally.
• 4. In a single layer, place the wings in a 9x13" baking dish, with the marinade. Bake uncovered 30 minutes at 350*. Turn the wings, and bake another 15 minutes.
• 5. Remove the wings from the pan, but keep warm. Skim fat from the sauce in the baking dish, if necessary, and pour the sauce into the saucepan.
• 6. Combine cornstarch with a small amount of the chicken broth. Add remaining broth to the sauce in the pan, then whisk in the cornstarch mixture, and heat, on medium, stirring, to thicken. Drizzle some of the sauce over the wings, then serve the remainder with the wings.
• 7. NOTES: If you like more heat, cook a dried chili pepper with the marinade, then discard it before pouring the marinade over the wings. For family dinner, serve with rice. Garnish with more sliced green onion, if desired. If I'm serving a crowd, I keep the wings warm in a crockpot, with the sauce from the baking dish. And I don't use the extra broth and cornstarch to stretch the sauce. You could cook the wings in the crockpot, but you won't get the same result.

HAWAIIAN CHICKEN WINGS WITH PINEAPPLE BLUE CHEESE DIP

Steps:

• COMBINE cornstarch, flour, soy sauce, sugar, eggs, green onions, garlic, sesame seeds and salt in resealable food storage bag. Mix thoroughly.
• RINSE chicken; pat dry. Add to cornstarch mixture. Toss to coat. Marinate 2 hours.
• HEAT 2 inches oil in a deep fryer or deep heavy skillet. Fry chicken pieces, a few at a time, 8 to 10 minutes or until golden brown and no longer pink in center, turning to brown evenly. Drain on paper towels.
• BLUE CHEESE DIP:.
• COMBINE all dip ingredients; refrigerate until ready to serve. Makes about 2 cups.

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.