Wing anytime

Many people believe that chicken wings, flavorful and versatile, are the best part of the chicken. They can be served as appetizers, as main-dish delicacies, in soups, and they are wonderful at snack time. In fact, what's a party without the chicken wings? If you love chicken wings, the following are some recipes that will please any wings connoisseur.

Glazed Chicken Wings

  3 pounds chicken wings (about 16)
1/3 cup low-sodium soy sauce
1/2 cup honey
  2 tablespoons vegetable oil
  1 teaspoon five-spice powder
  2 cloves garlic, minced

Place chicken wings in shallow glass or plastic dish. Mix remaining
ingredients and pour over the chicken wings. Cover and refrigerate,
turning chicken occasionally at least 1 hour, Arrange chicken on rack
in foil-lined broiler pan; reserve marinade. Brush chicken with
reserved marinade. Bake in 375-degree oven for 30 minutes. Turn
chicken and bake, brushing occasionally with marinade until done,
about 15 minutes longer.

Yield about 4 servings

Calories 612, Total Fat 36G, Cholesterol 142MG, Carbohydrate 39G, Protein 36G, 936MG.

Tequila-Lime Chicken Wings

  3 pounds chicken wings
1/3 cup olive oil
1/2 cup fresh lime juice
1/4 cup Triple Sec
1/3 cup tequila
1/4 cup chopped cilantro
  1 jalapeno pepper,
    seeded and minced
    Salt to taste

Mix all ingredients together,
except chicken wings, in non-aluminum
shallow pan. Add chicken
wings and coat thoroughly
with marinade. Cover and refrigerate
for 4 hours or longer, turning
the chicken several times.
Remove from marinade. Spray
broiler pan with vegetable cooking
spray. Arrange wings on
broiler pan. Broil 5 to 6 inches
from heat, about 8 to 10 minutes
on each side or until done, turning
once.

Yields 4 servings

Calories 673, Total Fat 47G, Cholesterol 142MG, Carbohydrate 8G, Protein 34G, Sodium 135MG.

Buffalo Chicken Wings

  3 pounds chicken wings
    Vegetable oil
1/4 cup butter or margarine
1/3 cup hot pepper sauce
  1 tablespoon fresh lemon or lime juice
  1 tablespoon honey

Pat wings dry, and split at each joint and discard
tips. Deep-fry wings in off at 400 degrees until wings
are done, about 10 to 15 minutes, or bake in 400-degree
oven for 25 to 30 minutes until crispy. Drain well. Melt
butter; stir in hot sauce, lemon juice and honey. Dip
wings into sauce. Serve with celery sticks and blue
cheese salad dressing.

Yields 4 servings

Calories 770, Total Fat 68G, Cholesterol 173MG, Carbohydrate 5G, Protein 34G, Sodium 749MG.

Ginger-Garlic Chicken Wings

  3 pounds chicken wings
1/4 cup low-sodium soy sauce
1/3 cup chicken broth
1/4 cup finely chopped gingerroot
  4 cloves garlic finely chopped
  4 teaspoons dark sesame oil
  2 teaspoons rice vinegar
  1 teaspoon packed brown sugar
1/8 teaspoon cayenne
    Vegetable cooking spray

Combine all ingredients, except chicken wings, in
glass baking dish. Add the wings, turning to coat.
Cover and refrigerate for 2 hours, turning occasionally.
Remove from marinade. Spray broiler pan with vegetable
cooking spray. Arrange wings on broiler pan.
Broil 5 to 6 inches from heat until the wings are done,
about 8 to 10 minutes on each side or until done, turning
once.

Yields 6 servings

Calories 315, Total Fat 23G, Cholesterol 94MG, Carbohydrate 3G, Protein 24G, Sodium 533MG.

Spicy Apricot Wings

  1 18-ounce bottle spicy barbecue sauce
1/2 cup apricot preserves
1/3 cup bourbon
  2 cloves garlic, minced
1/8 teaspoon cayenne
  3 pounds chicken wings

Mix all ingredients except wings; remove one-half
of the mixture and reserve for a dipping sauce. Pour
rest into a 2-gallon plastic zipper bag. Pat wings dry
and place in zipper bag with sauce. Seal and turn to
coat. Refrigerate 3 to 24 hours. (The longer you marinate
the more intense the flavor.) Remove wings and
discard marinade. Grill over hot coals until wings are
done, about 20 to 25 minutes, turning wings often to
prevent burning, until lightly charred and cooked
through. Serve with reserved sauce for dipping.

Yields 6 servings

Calories 415, Total Fat 21G, Cholesterol 94MG, Carbohydrate 296. Protein 24G, Sodium 794MG.

Sesame Chicken Wings

 18 chicken wings
  2 cloves garlic
  1 1-inch piece fresh gingerroot, peeled
  1 small onion, quartered
  3 tablespoons low-sodium soy sauce
  3 tablespoons fresh lemon juice
  1 tablespoon sesame oil
  2 tablespoons brown sugar
  2 teaspoons ground coriander
  1 teaspoon crushed red pepper flakes
1/4 cup toasted sesame seeds

Cut each chicken wing at joints to make three pieces;
discard tips. Place the chicken in shallow glass or plastic
dish. Mix remaining ingredients, pour over chicken.
Cover and refrigerate, turning the chicken occasionally
at least 1 hour or longer. Arrange chicken on rack in
foil-lined broiler pan; reserve marinade. Brush chicken
with marinade. Bake in 375-degree oven for 30 minutes.
Turn chicken and bake, brushing occasionally
with marinade until done, about 15 minutes longer.

Do-Ahead Tip: After cooking, chicken wings can be
covered and refrigerated no longer than 24 hours. Heat
uncovered in 375-degree oven until hot, about 15 minutes.

Yields 30 appetizers (each piece)