Best 4 La Brea Tar Pit Chicken Wings Recipes

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**La Brea Tar Pit Chicken Wings: A Unique and Flavorful Culinary Journey**

Embark on a culinary adventure with the La Brea Tar Pit Chicken Wings, a dish that combines unique flavors and textures to create an unforgettable dining experience. These chicken wings are not your ordinary fried or grilled wings; they are marinated in a special blend of herbs and spices, then coated in a crispy batter and deep-fried to perfection. The result is a tantalizing combination of crunchy texture and succulent, juicy meat that will leave you craving more.

This article presents three distinct recipes for La Brea Tar Pit Chicken Wings, each offering a different taste sensation. The **Original Recipe** is a classic that showcases the perfect balance of flavors, with a hint of smokiness from the chipotle peppers. If you prefer a bit of heat, the **Spicy Recipe** amps up the spice level with a generous helping of cayenne pepper, ensuring a fiery kick that will ignite your taste buds. For those who love tangy and sweet flavors, the **Honey Garlic Recipe** delivers a delightful combination of honey and garlic, creating a sticky and flavorful glaze that will keep you licking your fingers.

These chicken wings are not only delicious but also versatile. They can be served as an appetizer or main course, and they pair perfectly with various sides such as fries, onion rings, or coleslaw. Whether you're hosting a party, watching the big game, or simply craving a satisfying meal, La Brea Tar Pit Chicken Wings will surely be a crowd-pleaser.

Let's cook with our recipes!

LA BREA TAR PIT CHICKEN WINGS



La Brea Tar Pit Chicken wings image

This hors d'oeuvre comes from the Feburary, 1999 issue of Gourmet Magazine, created by Metta Miller of Boston, MA

Provided by Bev I Am

Categories     Chicken

Time 1h50m

Yield 8-12 serving(s)

Number Of Ingredients 6

24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup sugar, plus
1 tablespoon sugar
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Cut off wing tips, reserving them for another use, and halve wings at joint.
  • Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
  • In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings.
  • Bake wings in middle of oven 45 minutes.
  • Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
  • Transfer wings with tongs to a platter.
  • Serves 8 to 12 as an hors d'oeuvre.

LA BREA TAR PIT CHICKEN WINGS



La Brea Tar Pit Chicken Wings image

My sister, Sherry, made these for me years ago. I think they are the best wings I've ever had. The name is very accurate as these are very sticky!

Provided by Laura Shinn

Categories     Meat Appetizers

Time 2h10m

Number Of Ingredients 5

24 chicken wings
1 c soy sauce
1/2 c dry red wine
1/2 c sugar + 1 t sugar
1/4 tsp ginger

Steps:

  • 1. preheat oven to 400 degrees. cut off wing tips, reserve tips for another use. Half wings at joint.
  • 2. arrange wings with skin side down in roasting pan (I use a disposable aluminum pan for easy clean up) in single layer.
  • 3. in small saucepan heat remaining ingredients over moderately low heat, stirring until sugar is dissolved and pour evenly over wings.
  • 4. Bake wings in middle of oven for 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 min to an hour.

"LA BREA TAR PIT" CHICKEN WINGS



Provided by Metta Miller

Categories     Chicken     Poultry     Bake     Cocktail Party     Super Bowl     Kid-Friendly     Winter     Tailgating     Poker/Game Night     Party     Gourmet     Small Plates

Yield Serves 8 to 12 as an hors d'oeuvre

Number Of Ingredients 5

24 chicken wings (about 4 pounds)
1 cup soy sauce (preferably Kikkoman)
1/2 cup dry red wine
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Cut off wing tips, reserving them for another use, and halve wings at joint. Arrange wings, skin sides down, in a roasting pan large enough to hold them in one layer.
  • In a small saucepan heat remaining ingredients over moderately low heat, stirring, until sugar is dissolved and pour evenly over wings. Bake wings in middle of oven 45 minutes. Turn wings over and bake until cooking liquid is thick and sticky, about 45 minutes to 1 hour more.
  • Transfer wings with tongs to a platter.

ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE



Roasted Chicken Wings with Smoked-Paprika Mayonnaise image

Categories     Chicken     Appetizer     Marinate     Roast     Cocktail Party     Super Bowl     Kid-Friendly     Mayonnaise     Poker/Game Night     Gourmet     Small Plates

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 13

3 pounds chicken wings (12 to 14)
3 garlic cloves
3/4 cup dry red wine
1/4 cup water
1 teaspoon sweet Spanish smoked paprika*
1 1/2 tablespoons Sherry vinegar
2 teaspoons sugar
2 teaspoons salt
For smoked-paprika mayonnaise
1/3 cup mayonnaise
1 teaspoon medium-dry Sherry
1/4 teaspoon sweet Spanish smoked paprika*
This spice comes in 3 strengths - sweet (which are used in this recipe), bittersweet and hot. Three mail-order sources that we've found are the Spanish Table (tel. 206-682-2827; email [email protected]), La Tienda (Web site: www.tienda.com/) and Dean & DeLuca (tel. 800-221-7714)

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
  • Preheat oven to 400°F.
  • Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
  • Make mayonnaise:
  • In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.

Tips:

  • Choose the right chicken wings. For best results, use fresh, not frozen, chicken wings. Look for wings that are plump and have no signs of bruising or discoloration.
  • Pat the chicken wings dry. This will help the seasoning stick to the wings and prevent them from becoming soggy.
  • Use a flavorful marinade. The marinade is what will give your chicken wings their flavor, so choose one that you enjoy. Some good options include a mixture of olive oil, garlic, and herbs; a marinade made with soy sauce, honey, and ginger; or a combination of yogurt, cumin, and coriander.
  • Let the chicken wings marinate for at least 30 minutes. This will give the marinade time to penetrate the chicken and infuse it with flavor.
  • Cook the chicken wings over medium heat. This will help ensure that the chicken wings cook evenly and do not overcook.
  • Serve the chicken wings with your favorite dipping sauce. Some good options include a blue cheese dressing, a ranch dressing, or a honey mustard sauce.

Conclusion:

La Brea Tar Pit Chicken Wings are a delicious and easy-to-make appetizer or main course. With their crispy skin and flavorful meat, these chicken wings are sure to be a hit at your next party or gathering. So next time you're looking for a new recipe to try, give La Brea Tar Pit Chicken Wings a try. You won't be disappointed!

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