Sweet Hoisin Wings

I bought a bottle of Hoisin sauce recently at a recommendation of a friend. I had only used 1 tablespoon of it so far and didnt know what to do with it. :P



I decided to use it for one of my wings experiments, again. :) 3 different tastes, sweet, spicy and tangy. This one here uses the Hoisin sauce and it the sweet one. It turn out rather nice. My hubby likes this. I would recommend it for BBQ.



Watch out of the other 2, Spicy Wings and Tangy Wings, coming soon. :)

Ingredients:

• 12 Mid-joint Wings


• 4 tablespoons Hoisin Sauce


• 1/2 teaspoon minced Garlic


• 1/4 teaspoon Pepper


• 1 teaspoon Honey


• 1/3 teaspoon grated fresh Ginger


• Juice of 1/2 Orange

How to do it:

1. Combine all ingredients together.


2. Marinate overnight.


3. Roast the wings in a preheat oven at 200C for 20 to 25 minutes.


4. Turn the wings in between roasting.


5. Serve immediately.

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Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear. And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue cheese is real the secret behind a perfect creamy blue cheese dressing. Not only is crumbling blue cheese a messy operation, but those larger chunks sink to the bottom, and don’t become one with sauce. 

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the World’s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
 *Please note: everything in this recipe is “to taste,” so adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

View the complete recipe

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Lemon Wings

This is the 6th and last of my round 2 on experiments for wings.



I tweaked my recipe for Tangy Wings, to add a little sweetness to this version.  It is similar to the Thai Tangy Wings, except without the spiciness and the sweetness of honey.



The sweetness here is from the sugar and theres a light aroma of the lemon. This is one of my favourites and theres no stopping at one for me.

Ingredients:

• 12 Mid-joint Wings


• Juice of 1 Lemon


• Zest of 1 Lemon


• 4 tablespoon Light Soy Sauce


• 2 tablespoon Sugar


• 1 1/2 teaspoon Garlic Powder


• 1 1/2 teaspoon Onion Powder

How to do it:

1. Combine all ingredients together.


2. Marinate overnight.


3. Roast the wings in a preheat oven at 200C for 20 to 25 minutes.


4. Turn the wings in between roasting.


5. Serve immediately

Note:

A friend was telling me how she hated cleaning the rack after roasting and I shared with her on how I was using baking paper to roast all these chicken wing I have shared. I kena scolded for not sharing it earlier. :p So, if you happened to have Glad Bake (non-stick Baking and Cooking Paper), try this.



Place a piece of Glad Bake paper on your baking tray or foil. Roast the wings on the paper as per normal. When you are turning the wings, tilt the tray so the juice, if any will run to the side. The idea is to roast the wings dry and not on the juice. No greasing is required and the paper will not stick to the wings. At the end of the process just discard the foil and the baking paper. No racks to wash and the wings looked perfect too.



Im not sure if this will work for other baking paper though, so try at your own risk. :P



Please not that Im not doing a advertorial for Glad Baking Paper. It was the first baking paper I used since I first started baking because I was attracted to its "no need to grease" on the packaging. I was able to bake cookies using the same piece of baking paper over 5 times and I suspect it would be longer. And it works will with other oven cooking too. So you see the reason Im sticking to it?

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Bacon Wrapped Wings

I did early this month but was busy to blog about it. I had bought the wings to make another dish but my husband called to informed that he wont be able to return home for dinner. Hence, I decided to make these instead and we can have it anytime. This is my sons favourite wings recipe because of the bacon. :P



Im using low sodium streaky bacon here (which is what I have in the fridge). If you are using normal streaky bacon, do not include salt in your marinade.

Ingredients:

• 8 Mid Joint Wings


• Juice of 8 Kalamansi


• 1 1/2 sprig Rosemary, leaves only and chopped finely


• 1 pinch salt


• 4 slices low sodium Streaky Bacon, cut into 2

How to do it:

1. Marinate the wings with Kalamansi juice, salt and chopped Rosemary for 1 hours.


2. Leave some chopped Rosemary for later use.


3. Wrapped 1/2 piece of bacon around the wing.


4. Secure with skewer; soaked in water before hand.


5. Sprinkle the remaining chopped Rosemary on the bacon.


6. Grill in preheated oven at 200C for 25 minutes.


7. Turn over wings in-between grilling.


8. Serve with a squeeze of Kalamansi juice if you like.

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