 |
|||||||||||||||
|
|||||||||||||||
|
|||||||||||||||
 |
|||||||||||||||
 |
|||||||||||||||
|
|||||||||||||||
| |
| Chicken Run Chick-A-Rama-Wings |
by Kellie Head and Amy SchamburekOriginal Chicken Wings 3 lbs. Chicken Wing Drumettes 1 cup Coca-Cola 1 cup Catsup 1/4 cup Butter Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325 F. oven approximately 1 hour. Hot Wings 3 lbs. Chicken Wing Drumettes 1 cup medium Picante Sauce 2/3 cup firmly packed light brown sugar 1/4 cup Frozen orange juice concentrate, thawed 3 tbsp. minced onion 1/4 tsp. garlic salt In a 13x9x2 inch baking dish, place drumettes in a single layer. Bake covered at 375 F. for 45 min.; drain. Combine remaining ingredients in saucepan. Bring Salsa to boil; simmer uncovered 15 min. Pour sauce over drumetttes & bake 45 minutes longer. Teriyaki Wings 1/3 cup Lemon juice 1/4 cup Catsup 1/4 cup Soy sauce 1/4 cup Vegetable oil 2 tbsp. Brown sugar 1/4 tsp. Garlic powder 1/4 tsp. Pepper 3 lb. Chicken wing drumettes Combine all ingredients; mix well; add chicken. Cover and refrigerate at least six hours or overnight, turning occasionally. Preheat oven to 375 degrees. Arrange chicken on rack in aluminum-fool-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade. Refrigerate leftovers. Sweet & Sour Wings 3 lbs. Chicken wing drumettes Garlic Salt Corn Starch 2 Beaten eggs 3/4 cup Sugar 1/2 cup Chicken broth 4 tbsp. Catsup 4 tbsp. Soy sauce 1/4 cup Vinegar Cook wings in water (to cover) to make broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll in cornstarch, then in beaten egg. Fry until brown and crisp. Put in single layer in flat pan. Make sauce with rest of ingredients, including broth. Cook until sugar melts, then pour over chicken wings. Bake at 325 F. one hour. Baste and leave uncovered during last 15 minutes. Mexican Wings 1/2 cup Corn oil 1/4 cup Chili powder 1 tsp. Oregano 1 tsp. Ground cumin 12 oz. Tortilla corn chips 1 lb. Chicken wing drumettes Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin. Blend well. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips to coat. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot. |
|
About the Author: Amy Schamburek is the mother of four and owner of 20ishparents.com. For more Chicken Run fun check out these great coloring pages. http://www.20ishparents.com/colorpage/chickenrun/index.shtml |
|
|||||
|
|||||
|
|||||
Let's Get Cooking!
