Best 8 Chicken Wings Grandmas Recipes

OLD FASHIONED CRISPY FRIED CHICKEN WINGS

Steps:

• Wash the chicken under cool water, then place it in large bowl or container.
• Combine 4 cups cold water, 1 tbsp salt, and 2 tbsp sugar.
• Stir until the salt and sugar dissolve.
• Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
• Make sure that the chicken is covered with the brine.
• Cover the bowl/container, then place in the refrigerator for about 4 hours.
• Drain the brine from the bowl, but do not rinse the chicken.
• Season the chicken with the poultry seasoning, garlic powder, onion powder, and smoked paprika.
• Combine the all purpose flour, cornstarch, and 1/2 tsp salt.
• Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
• Shake the bag, until the chicken is well coated with flour.
• Remove the chicken from the bag, and shake off any excess flour.
• Pour the oil into a large skillet, and let it heat up over medium heat for about 10 minutes.
• Carefully add in the chicken, and fry until golden brown.
• Place the chicken on a paper towel lined plate.
• Serve and enjoy!

GRANDMAS FAMOUS PARTY WINGS

Steps:

• 1. In large bowl combine all but wings. Mix well.
• 2. Add thawed wings and mix to coat well.
• 3. Lightly grease Large baking dish or roaster. Pour all into baking dish.
• 4. Cook covered @ 350 for 3-4 hours.
• 5. Test a wing at 3 hours to see if done.

GARLIC-GINGER CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

CHICKEN WINGS (GRANDMA'S) RECIPE

Steps:

• PREHEAT OVEN TO 350* In small bowl, mix maple syrup, soy sauce, italian dressing, salt and pepper and garlic. Put wings in large bowl and pour the liquid over wings. Seal with saran wrap and put in refrigerator overnight. Put wings in broiler pan and pour the liquid over the wings. Don't completely cover wings with juice. Put in oven and bake for 1 1/2 hours or until all liquid is absorbed. *Watch carefully, once liquid is gone they will burn quickly.

SIERRA'S GRANDMA'S SECRET BUFFALO WING SAUCE

Steps:

• Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
• Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
• Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.

CARAMELIZED CHICKEN WINGS

Steps:

• In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
• Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
• Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
• Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.