member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Lord of the Wings (Chicken Wings)


    Source of Recipe


    internet

    Recipe Introduction


    chicken wings with honey garlic marinade

    List of Ingredients




    1/2 cup honey
    1/4 cup hoisin sauce
    3 tablespoons reduced sodium soy sauce
    3 tablespoons fresh lemon juice
    2 teaspoons grated gingerroot
    1 tablespoon minced garlic
    1 teaspoon sesame oil
    1/2 teaspoon curry powder
    1/2 teaspoon ground coriander
    1/8 teaspoon cayenne pepper
    3 lbs boneless skinless chicken thighs

    blue cheese dip
    1/2 cup crumbled blue cheese
    1/3 cup reduced-fat mayonnaise (not fat-free)
    1/4 cup light sour cream
    1 tablespoon fresh lemon juice
    1 teaspoon sugar
    1/2 teaspoon minced garlic
    1/2 teaspoon mustard powder
    1/4 teaspoon salt
    fresh ground black pepper

    Recipe




    Whisk together all marinade ingredients in a medium bowl. Set aside.

    Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours.
    Preheat oven to 400ºF. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.” Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle.

    Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings with cold blue cheese dip.
    Blue Cheese Dip.

    Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth. The dip shouldn’t be perfectly smooth like sour cream; it should have some texture, but no lumps. You can mash the blue cheese and mix the dip by hand, but it will be chunky. Cover and refrigerate until ready to serve. Keeps in the fridge for about two days.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â