Wing Dings Ginger Wings By Freda Food

WING DINGS

Steps:

• Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
• Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
• Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
• Bake 45-50 minutes at 400º, until done, basting with sauce occasionally.

WING DINGS

Steps:

• Preheat oven to 350ºF.
• Grease a large baking pan or dish.
• Combine everything except the wings in a large, heavy pan.
• Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
• While the sauce simmers, prepare the chicken wings.
• With a butcher knife, remove the wing tips, then cut each wing in half at the joint.
• Add the wings to the sauce, and stir to coat them.
• Ladle the wings and the sauce into the baking dish.
• Bake for 25 minutes, then stir the wings in the sauce.
• Turn the heat up to 425ºF and bake an additional 10 minutes, or until the sauce glazes the wings.
• Serve the wings hot with ranch dressing, if desired.
• These are a Texas specialty!

ROBYN'S ITALIAN BAKED WING DINGS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, mix thawed wing dings with the above ingredients.
• Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray.
• Align the wing dings on the baking sheet and bake for 45 minutes or until done, flipping half-way through. (I cook my wings this long or longer because I like the skin to be crispy instead of gummy).
• Note: When flipping and removing, use tongs and pick them up carefully. The wings will stick and you don't want half of your meat stuck to the foil.

WING DINGS GINGER WINGS BY FREDA

Steps:

• In Large Plastic re-sealable Bag, Place all the Dry ingredients; Flour Seasoning salt, Garlic salt, and shake well to mix. Add Chicken several pieces at a time , shake to coat well.
• In Skillet; Heat Your Oil to Med hi, Brown your wings; and Drain Oil. Place Chicken back in your Skillet.
• Mix together; Marmalade, Ketchup Soy, and Ginger. Pour over your wings in the skillet, Toss to coat well.
• Cover and continue cooking over Reduced heat, (Med Low heat) for 10-15 min. Serves 8-12.

GINGER-SOY CHICKEN WINGS

Steps:

• In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight.
• Preheat the oven to 425 degrees F.
• Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes.
• Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds.

CHICKEN WING DINGS

Steps:

• Combine ingredients from syrup to garlic powder, mixing well.
• Bring to a boil and cook over medium heat for about 6 minutes.
• Cut wings in half at joint, place in shallow foil lined baking dish.
• Pour marinade over chicken wings.
• Cover and marinade over night.
• Brush wings with marinade before baking.
• Bake at 400 degrees for 45-60 minutes. Spoon sauce over wings now and again.
• Serve hot with sauce.

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC

Steps:

• Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.