Grandmas Famous Party Wings Food

GRANDMAS FAMOUS PARTY WINGS

Grandmas Famous Party Wings image

These are sweet, spicy and oh so good! The meat falls off the bone when they're done baking. These are a perfect party recipe. Make the sauce, stick everything in the oven and forget about them for 3 hours. Easy peasy!

Provided by Mandy Bidwell

Time 4h10m

Number Of Ingredients 5

Ingredients

2 bottle french dressing, 16 oz
1 pkg dry onion soup mix
1 jar(s) chicken wing sauce, 12 oz bottle
1 jar(s) peach jam, 18 oz bottle
1 pkg chicken wings (approx. 4 -5 pounds)

Steps:

1. In large bowl combine all but wings. Mix well.
2. Add thawed wings and mix to coat well.
3. Lightly grease Large baking dish or roaster. Pour all into baking dish.
4. Cook covered @ 350 for 3-4 hours.
5. Test a wing at 3 hours to see if done.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Grandmother's Chinese Chicken Wings image

Provided by Andrew Zimmern

Categories appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

Steps:

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Grandmother's Chinese Chicken Wings image

My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/

Provided by Sharon123

Categories Chicken

Time 45m

Yield 4-6 appetizers

Number Of Ingredients 12

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage )
2 -3 tablespoons mirin
3 tablespoons fish sauce (originally oyster sauce-can try with hoisin sauce)
4 large thin slices fresh ginger
1 -2 cloves star anise
1 dried hot chili pepper
1 cinnamon stick
shaved green onion, for garnish (julienne cut)
sesame seeds, for garnish

Steps:

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

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