Home On The Free Range Chicken Wings Food

ROASTED FREE RANGE CHICKEN

Steps:

• For the chicken:
• Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
• For the garnish:
• Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
• For the sauce:
• In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
• In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
• Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.

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.

HOME ON THE FREE RANGE CHICKEN WINGS

Steps:

• Combine the Rub ingredients (1st 7 ingredients) in a bowl.
• Rinse the chicken wings in cold water and cut in half at the joint, discarding the tips of the wings.
• Rub the dry spice mixture well into the wings, cover and refrigerate.
• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan.
• Add the garlic, Tabasco, lemon juice and dried herbs; simmer for 15 minutes.
• Arrange the chicken on a roasting pan or baking dish and bake 15 minutes, turning once.
• Remove the wings from the oven and baste generously with the sauce.
• Return to the oven, reduce the heat to 350 F and continue cooking about 20 minutes, or until crisp and brown.
• *Ifyou want to reduce the fat, use butter buds and/or chicken breast strips.