Italian Style Chicken Wings With Sour Cream Sauce Food

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ITALIAN-STYLE CHICKEN WINGS WITH SOUR CREAM SAUCE



Italian-Style Chicken Wings with Sour Cream Sauce image

Crushed cornflakes make these chicken wings extra crispy. For even more deliciousness, serve them with our sour cream and honey mustard dipping sauce.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 10 servings

Number Of Ingredients 10

1/2 cup sour cream
3 Tbsp. plus 4 tsp. GREY POUPON Country Dijon Mustard, divided
1/4 cup plus 2 Tbsp. finely chopped fresh basil, divided
2 eggs
1/2 tsp. dried Italian seasoning
1/2 tsp. onion powder
1/4 tsp. ground black pepper
3 cups corn flakes, coarsely crushed
1/2 cup KRAFT Shredded Parmesan Cheese
2-1/2 lb. chicken wings, split at joints, tips removed

Steps:

  • Heat oven to 400ºF.
  • Mix sour cream, 3 Tbsp. mustard and 2 Tbsp. basil until blended. Refrigerate until ready to use.
  • Cover rimmed baking sheet with cooking spray. Whisk eggs, seasonings and remaining mustard in shallow dish until blended. Combine cereal crumbs, cheese and remaining basil in separate shallow dish. Dip wings, 1 at a time, in egg mixture, then in crumb mixture, turning to evenly coat both sides of each wing; place in prepared pan.
  • Bake 40 min. or until done. Serve with sour cream mixture.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

AIR-FRYER CHICKEN WINGS



Air-Fryer Chicken Wings image

You can't go wrong with air-fryer chicken wings. Our spice rub has a nice kick from the cayenne seasoning. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

2 teaspoons garlic powder
1 teaspoon garlic salt
1 teaspoon each ground mustard, ginger and nutmeg
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
12 whole chicken wings (2-1/2 pounds)
Optional: ranch salad dressing, Buffalo sauce or barbecue sauce

Steps:

  • Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

Nutrition Facts :

CHICKEN WINGS WITH CREAMY DIPPING SAUCE



Chicken Wings With Creamy Dipping Sauce image

I found this recipe on Pillsbury.com. This recipe is perfect just the way it is. I love this recipe because it is super simple and very flavorful. I've made this for holiday parties, small get-togethers, and just for an easy dinner for my husband and myself. I really hope that you enjoy it!

Provided by CyndiCB

Categories     Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons dried thyme leaves
1 tablespoon brown sugar, packed
1 tablespoon garlic, finely chopped (3 to 4 medium cloves)
3 teaspoons ground allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons red pepper sauce (I use Frank's Red Hot Sauce)
3 lbs chicken wings
1/2 cup green onion, chopped (8 medium)
1/2 cup sour cream
1/2 cup mayonnaise

Steps:

  • In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
  • Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
  • Bake 45 minutes or until chicken is no longer pink next to bone.
  • In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.

SPICY SRIRACHA WINGS WITH CUCUMBER SOUR CREAM



Spicy Sriracha Wings With Cucumber Sour Cream image

Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside.

Provided by Jill Santopietro

Categories     dinner, snack, poultry, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup yuzu juice (see Tip)
1/2 cup kosher salt, plus more as needed
2 tablespoons sugar
18 chicken wings, about 3 * pounds, wing tips removed, each wing cut in half
6 1/2 tablespoons unsalted butter
1/4 cup sambal
1/4 cup Sriracha hot sauce
1 tablespoon rice-wine vinegar
1/2 English cucumber, quartered lengthwise and seeded
1 4-inch piece ginger
1 cup sour cream
1 quart vegetable oil

Steps:

  • Make the brine by combining the yuzu juice, 1/2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve. Add the wings and refrigerate overnight. Rinse well and pat dry.
  • In a small saucepan over low heat, combine the butter, sambal, Sriracha and vinegar. Simmer for a few minutes, stirring occasionally. Transfer to a blender and purée until smooth.
  • Cut the cucumber crosswise into 1/4-inch-thick pieces. Sprinkle them lightly with salt and let them sit for 10 minutes. Pat dry with a towel. Grate the ginger over a towel or cheesecloth and squeeze out 2 tablespoons juice into a bowl. Add 1/2 teaspoon salt to the juice, then combine with the sour cream and cucumber. Season to taste.
  • Pour 2 inches of oil in a 10-by-4-inch pot and place over high heat. When the oil reaches 375 degrees, fry the chicken wings in batches. Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with hot sauce. Serve with cucumber cream.

Nutrition Facts : @context http, Calories 965, UnsaturatedFat 67 grams, Carbohydrate 10 grams, Fat 93 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 22 grams, Sodium 951 milligrams, Sugar 7 grams, TransFat 1 gram

ITALIAN STYLE CHICKEN WINGS



Italian Style Chicken Wings image

These are a great alternative to hot wings if you don't like spicy stuff. Give the wings an elegant look for a party by garnishing with radicchio leaves and curly parsley.

Provided by Sarah Kay

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups oil (corn, peanut, or other)
24 chicken wings or 24 chicken drummettes
2 tablespoons olive oil
3 cloves of crushed garlic
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated parmigiano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 balsamic vinegar
blue cheese or ranch dip
celery rib

Steps:

  • Heat oil to 350 degrees.
  • A deep-fat fryer is best for cooking wings.
  • Cut wings at each joint, discard tips.
  • Drummettes are ready to cook as is.
  • Place chicken pieces in hot oil making sure that each piece is fully immersed in the oil.
  • Cook for 10 min.
  • Remove from hot oil, drain, and pat dry.
  • To make sauce combine olive oil, garlic, oregano, parsley, cheese, salt, pepper,& vinegar.
  • Stir well.
  • Heat oven to broil.
  • Coat each chicken piece with sauce and broil each side for 4 minutes.
  • Serve with dip and celery stickes.

Nutrition Facts : Calories 2643.4, Fat 271.7, SaturatedFat 42.3, Cholesterol 226.4, Sodium 506.2, Carbohydrate 0.9, Fiber 0.1, Protein 54.1

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