Honey Teriyaki Chicken Wings - 52 Appetizers

Pin It Now!

I do love Chicken Wings!

And these are just about as good as they get.

Fried first to insure a crisp skin.

Then flavored with a sauce that is honey sweet, with Earthy complex Teriyaki Asian flavors and all spiced up with a bit of Red Heaven - Sriracha Sauce (The red Rooster hot sauce).

And finally, baked to a crisp and slightly caramelized final product.

Worthy of the finest bar snack menu.
Worthy to serve to your best buds for half time of the greatest game of your life.

Just a quick tip, these can easily become a terrific dish to take for a tailgate party.  Once sauced and crisped up, dump into a crock pot and off you go.  They will lose a bit of crispness in the waiting, but are still wonderful.

You can also add these to a tailgating menu.  Especially if you have a grill.  Simply cook them as directed through step 8 below... That is, flour, fry and sauce the wings.  Then wrap them tightly in aluminum foil and store in an ice chest (no ice) until ready to finish cooking.  Then set your grill for indirect heat (Coals on one side, no heat source under the opposite side) and use your grill as an oven for the final step of crisping and caramelizing the sauce on the wings.

You will be the hit of the tailgate party!

OK... Here's what I did...

Honey Teriyaki
Chicken Wings

Ingredients

• 20 Chicken Wings, cut apart, drummettes and wingettes
• 1 Cup Flour
• 1 TBS Cornstarch
• Canola Oil to fill a large heavy bottomed Skillet (Cast Iron works great) about 1/2 inch from bottom
• FOR THE SAUCE -
  1-1/4 Cup Soy Sauce
• 1/2 Cup Garlic Rice Wine Vinegar (Cooking wine)
• 1/3 Cup Honey
• 2 TBS Garlic Powder
• 2 TBS Sugar
• 2 TBS Sriracha Hot Sauce

Cooking Directions

1. Heat the Canola Oil over medium high heat until you reach the "Popping Stage" (when you add drops of water to the oil and it starts to POP)/
2. Dry each chicken wing with a paper towel.
3. In a ZipLock bag, add the flour and cornstarch (Shake to mix).  Then add the chicken wings, seal and shake to coat.
4. Preheat the oven to 350 degrees.
5. Work in batches, add 1/2 of the coated wings to the oil.  Do not crowd the wings, allow them to have their space, not touching the other wings.  Fry for 8 minutes, flip the wings and fry the other side for another 8 minutes.
6. Repeat with second batch.
7. While the wings are cooking, prepare the sauce.  In a large bowl, add all of the ingredients for the sauce.  whisk well to combine.
8. When all batches of wings have been fried, add the wings to the bowl with the sauce and mix to evenly coat each wing.
9. Line a rimmed cookie sheet with aluminum foil (for easy clean up).  Place the wings on the sheet, again giving space, not touching.
10. Bake for 15 minutes until the skin begins to crisp up and caramelize.
11. Serve Hot with a Blue Cheese or cool Ranch dipping sauce and ENJOY!

 A Fantastic Appetizer.  Crispy fried chicken, all dressed up with a heat and sweet sauce... A Favorite!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

Mustard Curry Boneless Chicken Wings With Peanut Dipping Sauce - 52 Appetizers Recipes

Pin It Now!

Shh... Don;t tell anyone but these are more Chicken Fingers than Boneless Chicken Wings, but truthfully, most boneless wings you pay a lot for at a restaurant are actually cut up breast meat.

I have several recipes and ideas that start with the SALE FLYERS in the paper.  This is one of those.

This week my local underpriced grocery store had a fantastic sale on those bags of frozen chicken breasts.  Sure, they are injected with a salted chicken broth solution (not as bad as it sounds, keep the meat moist while it cooks... Think injected marinade).  And sure, they are really tiny compared to the breasts you can buy at the Butcher Counter.  But, again, that is a good thing for chicken fingers... thin and well, finger shaped.

So, Don't you judge me, I ended up with 12 breasts and only paid $4 for the bag.  I used 6 breasts, cut each into 3 "fingers", making 18 appetizer strips for about a 15 cents each.  Add in the cost of the bread crumbs, eggs and the sauce makings (all pantry items) and each strip will come in around 50 cents each final cost (and still had 6 more breasts left)!  Now that's a bargain!!!

The final product is very kid friendly.  Plenty sweet with a tinge of spice.

And very very easy to make.

And baked for the illusion of healthy.  Hints of Asian influence, Spicy with plenty of Curry (to taste).  These are a grown up version of the kid friendly McNuggets.  The sauce is wonderfully sweet, coconut=ty and loaded with peanut flavor.  the perfect combination!

Cheap, Easy, Crowd Pleaser and really really delicious.  Start watching for that sale now and file this recipe for sale week (although it is worth paying full price if you are in the mood).

OK... Here's what I did...

Mustard Curry
Chicken Fingers With Peanut Dipping Sauce

Ingredients

• FOR THE BAKED CHICKEN
• 6 Thin Chicken Breast, Each Cut into 4 long Pieces (Note, thin Breasts work best like the inexpensive bagged frozen breasts)
• 2 Large Eggs
• 2 TBS Dijon Mustard
• 1 TBS Curry Powder
• 1 TBS Ground Cumin
• Pinch of Kosher Salt
• 2 Cups Panko Style Bread Crumbs
• FOR THE PEANUT SAUCE
• 1 (14 Ounce) Can Coconut Milk
• 1 Cup Peanut Butter
• Zest and Juice of 1 Medium Lime
• 2 TBS Brown SUgar

Cooking Directions

1. Preheat oven to 425 degrees and line a rimmed cookie sheet with parchment paper.
2. Slice the Chicken Breasts into long fingers. "Dry" each with a paper towel (Important, if you skip this step the flour does not stick to the chicken as well which means the coating does not stick also. Dry your meat).
3. Place the chicken strips and the flour into a gallon size Ziplock bag, seal and shake to evenly coat.
4. Set up two dredging bowls, first, whisk together the Eggs, Mustard, Curry Powder, Cumin and Salt. Second, fill a bowl with the Panko style bread crumbs. Dredge each Chicken Strip into the Egg mix, Followed by the Bread Crumbs, arrange on the lined cookie sheet.
5. Bake for 20 minutes until the chicken is browned and cooked through.
6. While chicken is cooking, prepare the sauce. Add Coconut Milk, Peanut Butter, Lime zest with juice and brown sugar to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a simmer. Continue to simmer and mix for 5 minutes then remove from heat.
7. When the chicken has cooked through and the coating is browned, serve warm with a bowl of the dipping sauce and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Honey Sticky Boneless Chicken Wings - CHEAP and EASY - 52 Appetizer Recipes

Pin It Now!

Shh... Don't tell anyone but these are more Chicken Fingers than Boneless Chicken Wings, but truthfully, most boneless wings you pay a lot for at a restaurant are actually cut up breast meat.

I have several recipes and ideas that start with the SALE FLYERS in the paper.  This is one of those.

This week my local underpriced grocery store had a fantastic sale on those bags of frozen chicken breasts.  Sure, they are injected with a salted chicken broth solution (not as bad as it sounds, keep the meat moist while it cooks... Think injected marinade).  And sure, they are really tiny compared to the breasts you can buy at the Butcher Counter.  But, again, that is a good thing for chicken fingers... thin and well, finger shaped.

So, Don't you judge me, I ended up with 12 breasts and only paid $4 for the bag.  I used 6 breasts, cut each into 3 "fingers", making 18 appetizer strips for about a 15 cents each.  Add in the cost of the bread crumbs, eggs and the sauce makings (all pantry items) and each strip will come in around 50 cents each final cost!  Now that's a bargain!!!

The final product is very kid friendly.  Plenty sweet with a tinge of spice.

And very very easy to make.

And baked for the illusion of healthy (although there is plenty of sugar in the sauce... Kid friendly, remember).

Cheap, Easy, Kid Pleaser and really really delicious.  Start watching for that sale now and file this recipe for sale week (although it is worth paying full price if you are in the mood).

OK... Here's what I did...

Honey
Sticky Chicken Fingers

Ingredients

• FOR THE BAKED CHICKEN
• 6 Thin Chicken Breast, Each Cut into 4 long Pieces (Note, thin Breasts work best like the inexpensive bagged frozen breasts)
• 1 Cup Flour
• 3 Large Eggs
• 2 TBS Water
• 2 Cups Panko Bread Crumbs
• FOR THE STICKY SAUCE
• 1-1/2 Cups Packed Brown SUgar
• 1/2 Cup Your Favorite BBQ Sauce (Spicy Sauce makes Spicy Fingers, a Sauce will make mildly spiced fingers)
• 1 tsp Garlic Powder
• 2 TBS Water
• 1/2 Cup Honey
• FOR THE GARNISH
• 1 or 2 Green Onions, Thin Slices, white and green parts
• A Sprinkling of Black and White Sesame Seeds

Cooking Directions

1. Preheat oven to 425 degrees and line a rimmed cookie sheet with parchment paper.
2. Slice the Chicken Breasts into long fingers. "Dry" each with a paper towel (Warning, if you skip this step the flour does not stick to the chicken as well which means the coating does not stick also. Dry your meat).
3. Place the chicken strips and the flour into a gallon size Ziplock bag, seal and shake to evenly coat.
4. Set up two dredging bowls, first, whisk together the Eggs and Water, second, fill a bowl with the Panko style bread crumbs. Dredge each Chicken Strip into the Egg mix, Followed by the Bread Crumbs, arrange on the lined cookie sheet.
5. Bake for 20 minutes until the chicken is browned and cooked through.
6. While chicken is cooking, prepare the sauce. Add brown sugar and BBQ sauce to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder, water and honey until smooth.
7. When the strips are done cooking, toss in the sauce until coated. Garnish as you like.
8. Serve warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Claire's Co-Worker's Sichuan Chicken Wings via The Portlandia Cookbook

Pin It Now!

OH BOY... CHICKEN WINGS!  And these are baked so they are EASY EASY EASY to make!  And comes from a FUN source, the "The Portlandia Cookbook: Cook Like a Local".  Just as much fun to read as the series is to watch!

First, my disclaimer... I received this book FREE! courtesy of BLOGGING FOR BOOKS.  I was sent the book in exchange for this review.  The book was theirs, but the opinions are mine.  What follows is my honest impression.

My impression is Oh My GOSH... WHAT FUN!

If you have never had a chance to catch up with the folks in Portland, Portlandia is a sketch comedy show, produced by Lorne Michaels of Saturday Night Live fame and starring Fred Armisen and Carrie Brownsein.  Fred and Carrie play a variety of folks who live in Portland, spoofing the image that the good folks in Portland have as twenty-first century Hipsters and old hippies.

One of my favorite examples of Portlandia zaniness is on Youtube and can be reached by clicking this LINK.  There you will learn the story of COLIN, the chicken served at the Gilt Restaurant.  Colin has lived a very good life for a chicken, Free range, Local, feed a diet of Squash, Eggplant, Greek Yogurt.  Colin happens to have an allergy to Avocados.  Before ordering you are presented with Colin's photo and dossier.  You get the idea, well worth a look.

I discovered Portlandia as an option on Netflix.  But you can stream episodes on Hulu as well.  And now... The companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freegan, organic farmer, and food truck diehard.

Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire, Portlandia. Here are recipes for the dishes that define the show, from cult-raised chicken and Stu’s stews to pickled veggies and foraged green salads. Complete with new full-color finished food photographs and illustrations, humorous stories and sidebars from the loveable food-obsessed Portlandia characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook—with serious recipes—for anyone who loves food. And yes, the chicken’s local... And named Collin
Take a look through the book.  You'll laugh, you'll cry and you will indeed probably recognize a few friends.

Take a look at the preview above (Just click the photo and you will get to the Amazon.com page that includes a preview of the book.  Several pages and recipes for you to get an idea of the quality of the book and the fun ahead!

For my review I decided to take Collin out for a stroll and give chicken wings a try.  These are baked, take very little time to get together and feature their own faux Duck Sauce!

Loved the final product.  As the name applies,certainly spicy.  I followed the recipe exactly.  You may want to consider dropping the amount of Red Pepper Flakes down if you are not in a spicy mood.  But as baked wings go, this is a terrific recipe...

OK... Here's what the book says to do...

Claire's Co-Worker's Sichuan Chicken Wings via "The Portlandia Cookbook: Cook Like a Local"

Ingredients

• 2 TBS Ground Cumin
• 1-1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Chinese 5-Spice Powder
• 2 tsp Sea Salt
• 1/4 Cup Flour
• 8 Large Chicken Wings, about 3 pounds, split into wingettes and drumettes
• 1-1/2 TBS Canola Oil plus more for brushing
• FOR THE FRESH MADE DUCK SAUCE - 2 TBS Soy Sauce
• 1/2 Cup Apricot Preserves
• 1-1/2 tsp fresh minced peeled Ginger
• 1/4 Cup Water

Cooking Directions

1. Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the Cumin, Red Pepper Flakes, 5-Spice Powder, Salt and Flour.
3. On a work surface, coat the chicken with the Canola Oil, rubbing to coat completely. Add the Chicken to the spice and flour mix and toss to coat completely. Arrange the chicken on the baking sheet and brush lightly with additional oil.
4. Roast in the center of the oven until deeply browned and crispy, turning once or twice; about 50 minutes. If needed, blot on paper towel to remove excess fat.
5. Meanwhile, make the duck-like sauce. In a food processor, combine the Soy Sauce, Apricot Preserves and the fresh minced Ginger. Add a quarter cup water and puree until smooth. Transfer to a small saucepan and simmer on low heat until reduced by about 1/2 cup... About 6 Minutes. Pour the sauce into a small dipping bowl.
6. Arrange the wings on a platter and serve with the sauce... And ENJOY!

And wonderful accessible workable recipes!


And one last disclaimer...
"I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!

Grilled Pineapple Jerk Chicken Wings - 52 Grilling Time Secret Appetizers

Pin It Now!

1967 is well known as the Summer of Love.  Youth from across America converged on the Haight Ashbury district of San Francisco to celebrate all things - Peace - Love and Rock and Roll!

2014 is destined to be known around my little corner of the Cul-de-Sac as the Summer of Love me Some CHICKEN WINGS!  Grillin wings is just a nice pleasant way to spend an hour outside, usually I can round up a neighbor or two to come have a beer and a snack and just ... Enjoy!

This particular recipe is one I have been working on for years.  The inspiration came from a little restaurant in St Thomas (US Virgin Isles).  Best bargain on the island was a dozen of these for $6.  Jamaican Spicy, Caribbean Sweet mixture of heat and sweet and deliciousness!

Not the same appeal as naked hippy chicks and sitar music, but they do have their attraction for old hippies

The recipe listed below works great.  But it does help to understand the technique for direct grilling chicken wings...

Set up your grill with about 2/3rds of the space for direct grilling, medium high heat.  BUT, be sure to leave at least 1/3rd with no coals beneath... Hot are a and a cold area.

And plan on an hour.  First half hour, grill your wings.  BUT stay close.  The dripping chicken fat will cause the coals to flair up.  Ideally as the fat drips out it soaks into the rub and helps to form a crispy crust on the wings.  If they start to burn, just move them to the cold part of the grill till the fire dies down.

Resist the urge to turn them.  You might notice that I prefer the wings, with the tips attached.  This way I can tuck that tip under the drumette portion/  This way the tip will help protect the wing from flair ups .

After about half an hour, check the internal temperature of the wings.  They should be mostly cooked by now, coming close to 150 degrees.  Now flip.  Cook for another 20 minutes or so.  You won't have to worry to much about flair ups as most of the fat has already dripped out... but stay close anyway...  Flair ups happen.

After 20 minutes, the MINIMUM internal temperature is 165 on ALL OF THE WINGS.  Use an instant read meat thermometer and check.  As they reach the temp, baptize away in the sauce of your choice.

Return to the grill and cook for about 5 minutes each side, you will see the sauce start to bubble and sizzle.  You will also see the sauce burning if you do not keep the wings moving.  there is lots of sweetness in the sauce, that means sugar and that means burnt.  Caramelized is good, little bits of char to add another layer of flavor.  Burnt is bad.

Once grilled, allow to rest for about 5 minutes before serving.  If you cook your wings attached as I am showing, they pull apart easily now.  Toss the tips (or become a tip sucker if you like the sauce) and enjoy the two meaty parts

Well worth all the effort!

OK... Here's what I did...

Grilled Pineapple Jerk
Chicken Wings

Ingredients

• FOR THE JERK SPICE RUB
• 3 TBS Allspice
• 1 tsp Cinnamon
• 3/4 Cup Brown Sugar
• 3 tsp Red Pepper Flakes
• 1 tsp Ground Cloves
• 1 tsp Cumin
• 2 TBS Coarse Ground Sea Salt
• 3 tsp Ground Black pepper
• FOR THE PINEAPPLE SAUCE
• 1 Cup Honey Dijon Mustard
• 1 Cup Your Favorite BBQ Sauce
• 1 - 14 Ounce Can Crushed pineapple in Heavy Syrup
• 1 Cup Brown Sugar
• 3 tsp Fresh Ground Ginger
• 1/2 Cup (or more) Pineapple Juice (added as needed to thin the sauce)
• 2 DOZEN CHICKEN WINGS

Cooking Directions

1. Mix all the ingredients for the rub together. Be sure to crush any clumps.
2. To make the sauce, combine all of the sauce ingredients in a heavy bottomed sauce pan over medium low heat. Stir to mix and allow to simmer uncovered for 30 minutes, stirring occasionally. Add Pineapple Juice as needed for a thin sauce.
3. Prepare the grill for direct medium high heat.
4. Rub the jerk spice generously into the chicken wings,
5. Grill for 20 minutes on one side. PAY VERY CLOSE ATTENTION as the wings will need to be moved to a new part of the grill if the dripping chicken fat starts flare ups.
6. Flip to the opposite side, grill for another 20 minutes, again watching for flare ups.
7. Measure internal temperature at the thickest part of several of the wings. Temperature MUST reach 165 degrees on ALL of the wings before proceeding to next step.
8. Remove from grill to a large bowl, add the sauce and coat each wing.
9. Back to the grill and again over direct heat, cook for another 10 minutes (5 minutes each side). Again, pay VERY CLOSE ATTENTION as the sugars in the sauce will burn if left unattended. Slight caramelizing, slight char - GOOD, Burnt to a crisp - BAD.
10. Remove from grill, allow to rest for 5-10 minutes and serve while still hot... AND ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Buffalo Rotisserie Chicken Wings

Pin It Now!

It's taken this long...

After more than a year, more than 75 recipes in my collection of "52 Uses for a Rotisserie Chicken", it's taken me this long to do a chicken wing recipe.  Hard to believe since I LOVE Chicken Wings!!!

Of course there are only 2 wings for each rotisserie chicken, 4 pieces if you separate the drumette and the middle wing part (ditch the tips, no meat worth eating).  If you count the wing pieces in the photo above you will count 8 pieces, certainly enough to make a $5 to $10 restaurant appetizer order.  Not from a mutant bird, but they came from two birds.  Been planning this recipe so I saved up.

Worked so well, going to be doing this again... often (look for Pineapple Jerk wings next week).

Keep scrolling down for this easy to follow recipe...

OK... Simple enough, here's what I did...

This really is very easy and the way just about any bar would cook and serve them, precook the chicken (they will fry them, so these are healthier) and toss in sauce...

Buffalo Rotisserie Chicken Wings

Ingredients

• 4 Wings from a Rotisserie Chicken Separated into 8 pieces, 4 Drumettes, 4 Middle Wings (discarding the tips)
• 3 TBS Butter
• 1 TBS Worcestershire Sauce
• Several drops (I used 12) from Tabasco Brand Hot Sauce (to taste, less if you like, more if you dare)if

Cooking Directions

1. In a Saute pan, over medium high heat, melt the butter
2. Add the Worcestershire Sauce and the Tabasco Sauce
3. Heat to just starting to sizzle and simmer
4. Add the wings, saute for 3 minutes until heated through and well coated.
5. Serve with BEER and ENJOY!!!

OK, as I said, not difficult at all...

First make the sauce... Heat the butter and mix in the Worcestershire sauce and the Tabasco sauce.  Be careful with the hot sauce, know your audience.  12 drops is perfect for me, my gentle wife loves these with 6 drops and my Mother in Law would complain about 2 drops... To taste is the term.

Cut up the wings, they separate at the joints easily enough.

And simply toss in the sauce.  Do the TV chef thing and toss or use tongs and turn to coat.  Just get the wings well coated.

3 minutes is about enough time to coat, allow all that sauce to suck up into the chicken and completely heat the meat!

And Garnish with Sour Cream.  If you used a lot of Tabasco, you may want to keep a glass of milk handy to cut the burn.

Enjoy!

***********

Yes indeed, one of my new favorite "52 Uses for a Rotisserie Chicken" (now over 75!!!).

I am trying something a bit new this round of recipes... My own little culinary challenge of seeing just what I can do with a single rotisserie bird.  This is a tiny bit of a cheat as I am using the wings from 2 birds, but you could easily do this with just the wings from a single bird

This is week Number three, chicken number THREE... and the Third recipe I made from the blessed bird. If you click HERE, you will see my page devoted to my "52 Uses for a Rotisserie Chicken" (now over 75!!!).  Scroll down to the bottom and you will see some of the possibilities of what you can make with a single bird (week one, seven dishes, week 2 a record EIGHT dishes all from the same bird).

I already used a leg quarter to make a Rotisserie Reubon Calzone for 2 People.  I still have more than half the bird for more to come!

I turned leftover side dish into a filling spicy Buffalo Chicken Risotto for 2 People with the meat from only one of the breasts.

I made a FANTASTIC Chicken Alfredo White sauce Pizza from one thigh

And now Chicken Wings!... with a breast and a leg that I made soup from (come back tomorrow for a new soup!!

My Goals for the experiment......

1. Eat Well... Make something that tastes good.
2. Recipes for 2 people. One of the great things about a rotisserie chicken is the versatility fr a quick meal for small dinners (breakfast and lunch). Save the BIG cooking for another day, let's have something for just my wife and myself (and young couples, empty nest couples and singles)
3. Versatility... Just how many rotisserie chicken recipes are out there???
4. Keep Track of the costs... Life on a budget, need I explain more?
5. Go beyond the basic recipes and add some tips and HOT TO Photos appropriate for less experienced cooks so that indeed...ANYONE CAN COOK THIS!

I hope the tips and extra photos helped...

***********

So, as to cost for this dish....

The chicken averages out to a dollar per recipe.
Butter, a bit of Worcestershire sauce and a dozen drops of hot sauce... Not sure how to price these pantry items as I always keep these around.

Total came in at just $1....  12-13 Cents a WING!!!

A Great snack for the costs!
Stay tuned, come on back tomorrow and see what else I make from the single bird!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest