Moo's Japanese Chicken Wings

If you don't like wings...move along! Okay, I'm assuming about 98.9 percent of you are still with me. These are great. I think they are my all time favorite wings. An appetizer palate pleaser. Warning: Make plenty.

2 Plastic bags (you need clean bags--like garbage bags--with no scent or deoderizer imbued and no holes)
Start with about a dozen wings (about 2 1/3 lbs)
1 medium clove garlic
1 piece of fresh ginger (about 1”x1”), peeled
½ c. Japanese rice wine (sake)
½ c. soy sauce
¼ c. firmly packed light brown sugar
¼ t. dried hot red pepper flakes

Remove the tips from the wings and discard. Separate the remaining two joints. Place two plastic bags inside one another and place the wings inside. Place the bags (and their contents) in a large bowl.

To make the marinade, run garlic and ginger through a food processor. Chop about 10 seconds--until very fine. Scrape down the work bowl then add the remaining ingredients and process 5 seconds.

Pour the marinade over the bagged wings and toss to coat thoroughly. Seal each bag tightly with a twist tie. Let wings marinate in the refrigerator for 3 hours or overnight, turning the chicken occasionally.

Preheat the oven to 350. Line a shallow broiler pan or baking dish with heavy foil. Remove the wings from the bags and arrange them in a single layer in the pan. Reserve the marinade. Bake the wings uncovered until golden brown and crusty, about 1 hour and 15 minutes. Turn and baste them every 15 minutes.

Glenda's Greek Chicken Wings

You can't have too many chicken wing recipes...Really. You can't. Wings ARE palate pleasers. This one comes from the mother of a friend of mine. I've been making this one for 20 years. They are soooo simple. Glenda doesn't use quantities. She just does this by starting with the number of wings she wants and then does everything else by eye and taste. You really can't go too wrong with this.

Chicken wings
Salt and pepper to taste
Flour
Whole and ground oregano
Olive oil
Fresh lemon juice

Lightly salt chicken, then dredge with flour that is seasoned with oregano. Put chicken into a baking dish that has about 1/4 inch of olive oil in bottom. Bake, covered with foil, for about 25-35 minutes at 450°. Remove foil and brown wings on both sides. Squeeze lemon juice on each wing (each side) and bake 5 minutes longer.

Moo's Chicken Wing Appetizer

When Moo first gave me this recipe, she wrote: This is as good as the old standby. The use of chicken broth makes this one very moist.

18 (or about 3 pounds) chicken wings
Olive oil
3 scallions, cut into 3" pieces
1/2 cup soy sauce
1/3 cup sherry
1/2 cup chicken broth
1/4 cup catsup
3 whole star anise
2 T sugar
1/4 t. ground ginger
1 large head iceberg lettuce, shredded

Cut wing tips off at the joint and discard. Cut the remaining two joints apart. Heat oil in skillet and saute wings until golden brown. Remove wings and pour off the excess oil. Combine soy sauce, sherry, chicken broth, catsup, scallions, star anise, sugar and ginger in skillet. Add wings and simmer 25 minutes or until tender, basting occasionally. Then cover and cook 10 minutes longer. Serve wings on bed of shredded lettuce.

Madam Moo's Aromatic Chicken Wings

These are palate pleasing wings and the first version of many Moo made for us.

Start with about 2 dozen chicken wings. Mix marinade: 2 cloves garlic, 1 T chopped tangerine peel, ½ T chopped fresh ginger, 1/6 t. 5 spice powder, 1 t. salt, 3 T soy sauce, 1 t. sherry, 2 t. sugar, ¼ t. pepper, 2 T sesame oil, ½ t. red pepper flakes. Mix and turn and baste wings for 4-5 hours.Dip each wing in cornstarch and sauté in oil until golden. Put into roasting pan with leftover marinade, shred peel of 1 large orange over wings. Cover and bake at 350° for 30 to 45 minutes (or until nice and tender).