Thursday, May 28, 2015

Two Glazes for Chicken Wings

I've been on a wings kick recently and have concluded that we like them enough to have them on a weekly basis.

A few advantages to wings:

1) Versatile
2) Hard to mess up
3) The bones make good chicken stock!

In general I parboil them first, then brush on a glaze and stick them in the oven to finish up while making the side dishes. We have done some more traditional crispy ones as well as a sticky teriyaki-like variation.

Going back in for seconds...

Above are the two most recent flavors I tried making (from Better Homes and Gardens "New Cookbook"):

On the left: Chili-barbecue glaze (indexed as "Oven-Barbecued Chicken")

-1/2 c chopped onion
-1 clove minced garlic
-1 tbsp cooking oil
-3/4 c bottled chili sauce
-2 tbsp honey
-2 tbsp soy sauce
-1 tbsp mustard
-crushed red pepper

What I did: mixed together some garlic, oil, random chili sauce, honey, soy sauce, and mustard. Eyeballed the amounts and adjusted to taste. The recipe calls for sauteing the onion and garlic and heating the other ingredients in a saucepan, but I skipped that step-was going for fewer dirty dishes. ;)

On the right: Lemon-mustard glaze

-2 tbsp cooking oil
-1 tbsp Dijon-style mustard (I used a generic tangy mustard)
-1 tbsp lemon juice
-1 1/2 tsp lemon-pepper seasoning (didn't have this, just added extra lemon juice/pepper)
-1 tsp dried oregano or basil (I just used an "Italian" spice mix)
-1/8 tsp ground red pepper (didn't have this)

So basically, I mixed together a little oil, mustard, and lemon juice with some spices. ;)

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