Oven-baked Best-Ever American Wings

PG tested

• 24 chicken wings
• 4 cups red wine
• 3 cups ketchup
• 1/2 cup Heinz 57 Sauce
• 6 tablespoons brown sugar
• 1/4 cup chili powder
• 2 tablespoons molasses
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon paprika
• 1 tablespoon Tabasco sauce
• 3 tablespoons flavorless cooking oil
• 6 cloves garlic, minced

Cut off the wing tips and save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57 Sauce, brown sugar, chili powder, molasses, oregano, thyme, paprika and Tabasco sauce. In a 12-inch saute pan, add the oil and saute the garlic. When the garlic begins to brown, add the red wine mixture. Bring to a low boil, then simmer for 20 minutes. Cool to room temperature.

In a bowl large enough to hold the wings, combine the wings and the red wine sauce. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison (Ten Speed, 2008, $16.95)

OVEN-BAKED ASIAN MAHOGANY WINGS

PG TESTED

• 24 chicken wings
• 1 cup hoisin sauce
• 3/4 cup plum sauce
• 1/2 cup thin soy sauce
• 1/3 cup cider vinegar
• 1/4 cup dry sherry or Chinese rice wine
• 1/4 cup honey
• 2 scallions, ends trimmed, minced
• 6 cloves garlic, minced

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings, and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison

OVEN-BAKED PEANUT BUTTER AND JELLY WINGS

PG TESTED

Kids love these. The rich peanut butter causes the marinade to thicken around the wings. The jelly (any kind) adds sweetness that is balanced by the tart orange juice. The hot sauce adds a nip of lingering heat.

• 24 chicken wings
• 1/2 cup peanut butter
• 1 cup jelly (raspberry, strawberry or grape)
• 1 cup wine vinegar
• 1 cup freshly squeezed orange juice
• 2 tablespoons hot sauce
• 4 cloves garlic, minced

Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison

WINGS WITH HOISIN AND RED WINE

PG TESTED

• 24 chicken wings
• 1 cup hoisin sauce
• 1 cup red wine
• 1/2 cup oyster sauce
• 1/2 cup freshly squeezed lemon juice
• 6 cloves garlic, minced
• 2 serrano chiles, stemmed and minced, including seeds
• 1/4 cup chopped fresh rosemary sprigs

Cut off wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book by Hugh Carpenter and Teri Sandison

---

STOVE-TOP BRAISED SOUTHWEST WINGS

PG TESTED

• 24 chicken wings
• 2 cups store-bought barbecue sauce
• 1 cup honey
• 1 cup wine vinegar
• 2 tablespoons American chili powder
• 4 cloves garlic, minced
• 4 jalapeno or serrano chiles, minced, including the seeds

Cut off wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine all the remaining ingredients. Place a deep 12-inch pan over medium-low heat. When hot, add the sauce. Bring to a simmer. Stir in the wings. Bring the liquid to a low boil, cover, turn the heat to low and simmer, stirring occasionally, until the chicken wings become very tender, about 30 minutes. These can be made up to a day before serving.

Right before serving, bring the wings to a low boil to heat through.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison

---

OVEN-BAKED CAJUN BUFFALO WINGS

PG TESTED

• 24 chicken wings
• 1 cup mild tomato chili sauce (Heinz is just right)
• 3/4 cup honey
• 1 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 1 tablespoon crushed red chile flakes
• 6 cloves garlic, minced
• 1/4 cup chopped fresh oregano
• 1 scallion, ends trimmed, minced

Cut off wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).

Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade.

Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison

---

DEEP-FRIED CLASSIC BUFFALO WINGS

These are the wings that started it all. You know the drill. Serve with carrot and celery sticks and blue cheese dressing.

Blue Cheese Dressing

• 1 cup crumbled blue cheese
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 2 to 4 tablespoons whipping cream, half-and-half or milk
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Wings

• 24 chicken wings
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 to 3 tablespoons hot sauce (Frank's or your favorite)
• 4 tablespoons unsalted butter
• 1 tablespoon vinegar, any kind
• 4 cups flavorless cooking oil
• Carrot sticks and/or celery sticks, for serving

Make the dressing: In a blender, place 1/2 cup of the blue cheese and all the remaining ingredients and liquefy. For a thinner consistency, add a little more whipping cream. Stir in the remaining 1/2 cup blue cheese. This can be done up to 12 hours before cooking, and then stored, tightly covered, in the refrigerator.

Cut off and discard the chicken wing tips. Cut the wings in half through the joint. You will have 48 pieces. Rub the chicken with salt and pepper. Place the hot sauce, butter and vinegar in a small saucepan. Bring the mixture to a simmer, then set aside.

Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil, 350 to 375 degrees. Turn the heat to high. Add half the chicken wings. Deep-fry until the wings become deep golden and the meat is cooked along the bone (cut into one with a paring knife), about 12 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Place the wings on a serving platter. Pour the butter sauce over the wings. Serve with the dressing and the sticks.

Serves 4 as an entree or 6 to 12 as an appetizer.

-- "The Great Wings Book" by Hugh Carpenter and Teri Sandison