Best 6 Moms Wine Marinated Chicken Wings Recipes

SIMPLE MARINATED CHICKEN WINGS

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

MOM'S WINE MARINATED CHICKEN WINGS

Steps:

• 1. Mix all the ingredients except chicken in a very large bowl. Mix well and add chicken wings.
• 2. Marinate overnight. I turn, flip or mix several times so they're well coated. (you can start this early in the day and bake late afternoon, too)
• 3. Layer the wings on a large cookie sheet (or 2). Bake at 325 degrees for 90 minutes. Turn wings and bake another 90 minutes. Serve hot or cold.

MARINATED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight., Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.

CHICKEN WINGS IN WHITE WINE SAUCE

Steps:

• Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Use only the main wing bone. Use the other pieces for soup or another purpose if desired.
• Cut off the knobby ends of each main wing bone. Drop the main wing bones into a saucepan of boiling unsalted water and let cook three minutes. Drain. When the bones are cool enough to handle, carefully pull or push out the bones from the meat. Discard the bones.
• Cut the cucumber lengthwise into quarters. Scrape away the seeds. Cut each quarter crosswise into four pieces of uniform length. Drop the pieces into a saucepan of simmering water seasoned with salt. Simmer three minutes and drain.
• Heat two tablespoons of the butter in a saucepan and add the boned chicken pieces. Sprinkle with salt and pepper. Cook about five minutes on one side. Turn the pieces and cook for five minutes on the second side.
• Remove the chicken pieces and add the shallots and mushrooms. Cook, stirring, about three minutes and sprinkle with the vermouth and wine. Cook until most of the liquid evaporates. Add the cream, tomatoes, tarragon and half of the chervil or parsley. Cook until the sauce is reduced by half.
• Reduce the heat and add the wings to the sauce. Bring to the boil, coating the wing pieces with the sauce.
• Meanwhile, heat the remaining butter in a small skillet and add the cucumber pieces. Cook until the pieces are golden on both sides. Sprinkle with sugar and continue cooking, stirring, until the pieces are brown.
• Serve four chicken pieces in the sauce in the center of an appetizer plate. Surround each serving with four cucumber pieces. Serve sprinkled with the remaining chervil.

MARINATED CHICKEN WINGS

Steps:

• 1. Cut chicken wings into three sections; discard wing tips. In a large bowl, combine remaining ingredients. Pour half the sauce into a large resealable plastic bag. Add wings, seal and toss to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
• 2. Drain and discard marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
• 3. Transfer wings to a serving dish; discard cooking juices. 5 points per wing

MOM'S BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
• Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.