Cook wings and first 6 ingredients over a low flame until tender.
Add 1 quart water, potatoes and rice.
Bring to a boil and then turn heat to low until rice is soft.
Can also be made with leftover meats and fish instead of wings.
nother use, and halve the wings at the joint.
Put
o use.
If the wings are frozen, be sure to
.
For the wings:
Add the wings to a large
live oil. Add split chicken wings and toss to cover completely
ry with paper towels. Toss wings, oil, 1 tsp. salt, and
o 350\u00b0F.
Cut wings by disjoining the two sections
ngredients. Toss in the chicken wings, stir and then let marinate
ogether, set aside.
Cut wings at joints. Discard tips and
Cut up the wings removing tips then separate the
Cut the wings in half at the joint.<
Cut chicken wings into 3 sections; discard wing
/4 cup glaze.
WINGS:
Preheat oven to 400
br>To make the chicken wings, remove the tips from chicken
Place thawed chicken wings in a plastic baggie and
Defrost, wash, and pat dry the chicken wings. Place the wings in a large lasagna pan (10\"x16\"). Bake for 45 minutes to 1 hour, but do not overcook, they will get more heat later. Drain off the grease and liquid, leaving remnants in the pan. Spread the wings out into one layer. Cover the wings with the brown sugar. Mix together the remaining ingredients and pour over the wings and brown sugar. Bake at 325-350 Fahrenheit for 2 hours or until cooked and browned, with most of the sauce cooked down.
Cut wings apart and clip ends off.
Dip wings into a mixture of cornstarch, eggs and water.
Place wings in a pan coated with oil over medium-high heat.
Allow wings to brown.
Combine remaining ingredients, mixing well.
Pour this over wings.
Simmer for 20 minutes.
optional) and salt. Place chicken wings in a large nonporous glass
hallow dish; add the chicken wings, cover, and marinate for at
bowl.
Add chicken wings and toss to coat. Cover