Hawaiian Wings

4 lbs. chicken wings
1/4 cup butter
1/2 cup tomato ketchup
2 cloves garlic, minced
1 cup fine dry bread crumbs
1 (14-oz.) can pineapple chunks
2 tbsp. brown sugar
2 tbsp. fresh ginger, grated
1 tbsp. Worcestershire sauce
1 tsp. Asian style hot sauce
 
Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock).
 
Melt butter in shallow baking pan in 400ºF oven.
 
Stir together ketchup and garlic and brush over wings, then roll them in the bread crumbs to coat evenly. Place in pan, turning to lightly coat with butter. Bake for 20 minutes.
 
Meanwhile, drain pineapple, reserving the juice. Add water to the reserved juice to make 3/4 cup liquid. Stir in the brown sugar, ginger, Worcestershire sauce and hot sauce.
 
After wings have cooked 20 minutes, turn them over, then pour on sauce the sauce. Bake for about about 20 minutes longer or until chicken is tender. Add the pineapple for last 5 minutes of cooking. Finished wings should be lightly browned.
 

 

Spicy Chicken Wings

2 lbs chicken wings
1/4 cup soy sauce
1/2 cup brown sugar
1 clove garlic, minced
1 tsp ground ginger
1 medium onion, diced
1 T honey

Remove excess skin from wings. Rinse and pat dry. Combine all
ingredients ina bowl and mix thororghly. Marinate chicken for 2
hours or overnight. Line sides and bottom of shallow baking pan with
sheet of parchment paper and place wings in pan with 3/4 of
marinade. Bake in preheated 450 oven for 45 minutes. Baste
occasionally while baking.

Chicken PP classic Chinese method for appetizer

2 boneless skinless chicken breast halves
21 T soy sauce
1 tsp sherry
2 T minced onion
1/2 tsp sesame oil
1/2 tsp minced cilantro
1/2 tsp orange zest

Rinse chicken and pat dry. Slice chicken into thin 1/2 inch strips
and combine all ingredients in shallow bowl and mix throroughly.
Marinate in fridge for 2 to 3 hours. Lay out 22 four inch square
pieces of parchment paper. Lay each piece of paper at an angel so
the corners are at the top and bottom and sides. Place 1 tsp chicken
mixture in center of each paper. fold up 1/2 inch of bottom corner.
Fold entire bottom corner over mixture and fold sides into center so
they overlap. Fold packet in half leaving top corner flap free.
Tuch in flap to secure packet. Place packets on parcment lined
baking sheet in 400 oven for 17 minutes. Pile packes on serving
platter next to wooden picks and allow guests to unfold

Kicked Up Pigs in the Blanket

3 tablespoons olive oil
2 pounds boudin sausage, formed into 2-ounce links
2 pounds of white bread dough, divided into 16 (2-ounce) portions
1 cup onion marmalade
1 cup Creole mustard


Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudan for 4 minutes and drain. Cool the boudin completely. In a large saute pan, heat the olive oil. When the oil is hot, sear the boudan for 2 minutes on each side. Remove from the pan and cool.

Lightly flour a surface. Roll out each piece to a 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on one third of the dough. Carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes. Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Essence. Serve the pigs in the blanket with Creole mustard


Yield: 16 pieces

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