Beujolais Glazed Chicken Wings

But why do we like chicken wings so much? Well the answer is simple, they are delicious. Beau's sweet-sour chicken wings and beujolais glazed chicken wings are 2 chicken wing recipes that prove my statement.

I've listed the 2 recipes below for you to try them at home:

1. Beau's Sweet-Sour Chicken Wings


- 20 Chicken wings
- 7 1/2 ounces Tomato sauce (half can)
- 2 tablespoons Orange marmalade
- 1 tablespoon Honey
- 2 teaspoons Ginger - minced
- 2 teaspoons Fermented chili sauce - (Summit brand)
- 2 teaspoons Pepper vinegar
- 4 Garlic cloves - peeled
- 1 teaspoon Salt (scant)
- 2 teaspoons MSG
- 1/2 cup Water (more as needed)
- ds Tabasco, to taste -(or other hot pepper sauce)


- Cut off spurs from chicken wing-tips and rinse chicken wings.
- Place in pressure cooker with water; bring to pressure and cook at high heat for up
to five minutes.
- Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.
- Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.
- Place 3/4 of sauce in pan.
- Roll wings in sauce; remove wings to broiler pan (with slotted top).
- Bake at 325 degrees F. for 20 minutes.
- Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve.

Beau's notes:

- Use vinegar "which has been used to keep a supply of bird's-eye peppers."
- After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach.

Note: One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.

2. Beujolais - Glazed Chicken Wings


- 3 pounds Chicken wings - tips removed at joints into 2 pcs
- 1/3 cup Soy sauce
- 1/3 cup Orange juice
- 2/3 cup Dry red wine
- 2 tablespoons Dry red wine - (additional)
- 3 Cloves garlic - mashed
- 2 tablespoons Ginger root - chopped
- 6 tablespoons Red currant jelly
- 2 tablespoons Orange zest - grated
- 1 tablespoon Orange zest - thin julienne


For garnish

- Place split wings in a large shallow non-aluminum pan.
- Mix soy, orange juice, red wine, garlic and ginger root together and pour over the wings.
- Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
- 375. Line a baking pan with foil.
- Coat a cooking cooking spray and place rack in baking pan.
- Drain chicken and arrange on once.
- Remove from oven, but do not turn off the oven.
- Combine jelly, 2 T Stir until jelly is melted.
- Brush wings generously with the glaze and return to oven for 10 minutes.
- Turn and brush again with glaze.
- Bake another 10 minutes, or until a rich dark brown and shiny.
- Remove and cool minutes.
- Can be baked up to a day ahead and reheated.
- Arrange in overlap

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About The Author, Lucille Green
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