I love is chicken wings... My friend Melanie got me hooked on them many years ago. They are the perfect food for parties, those little bite sized peices of meat become the vehicle for whatever flavor you want to go for - Asian, Mediterranean, Buffalo, barbeque, jerk, Hawiian... whatever you like it goes on chicken wings.
Most people fry their wings, but I prefer to marinate them, then bake at around 400 degrees for ten minutes, flip them and go for another ten minutes. Then I throw them into a sauce of choice and back into the oven to broil (not bake) for another five minutes. The high heat makes the skins nice and crispy, and the sauces make them taste wonderful.
Here are some of my favorite marinades - unfortunately, I don't measure these out, so feel free to play around with the proportions. Marinate them overnight for the best flavor.
Buffalo Wings: marinate in buttermilk, garlic salt, and a couple dashes of hot sauce. Once you bake them, spin them in melted butter and Louisiana hot sauce. I dip them again after they come out from under the broiler.
Asian wings: marinate in 1/2 a can of good ginger ale and a couple tablespoons of soy sauce. Spin them in a decent teriyaki sauce after they are done baking.
Mediterranean/Italian wings: marinate in balsamic vinegar, red wine, olive oil, lemon juice, crushed garlic, basil, and oregano. Divide the marinade in half and keep the second half for the wings when they are done baking. Add parmesan cheese to the second half of the marinade.
And the list goes on and on. These are also good cooked on a grill and then spun in sauce.
If anyone comes up with any combinations they like, please feel free to post them in the comments!
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