Ono Chicken Wings Food

CHICKEN ONO

Steps:

• Salt& pepper chicken pieces and put in flat baking pan, skin side down.
• Melt margarine in saucepan.
• Add jelly and mustard.
• Stir over low heat until everything blends into a sauce.
• Pour over chicken pieces.
• Bake 1-1/2 hours at 375.
• Turn chicken over midway.

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.

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 LONG RICE * WW RECIPE - (4.4/5)

Steps:

• Heat oil in pot. Add ginger and garlic. Add chicken and stir until brown. Add 1 1/2 cups water and let simmer 1/2 hour. Soak long rice, mushrooms and bamboo shoots in bowl of hot water (enough to cover) and let stand for about 20 minutes. Slice mushrooms and bamboo shoots. Cut up long rice to about 5 inch lengths. Add all ingredients except eggs and green onions to chicken and continue to simmer until long rise is cooked about 20 minutes. Turn of heat. Lastly, add eggs and green onion. Stir gently and serve. 4 WW Points Plus without eggs 5 WW Points Plus with eggs

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.

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!

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Steps:

• For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
• Heat oil in deep-fryer to 350 degrees F (175 degrees C).
• Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
• Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.