BASIC INGREDIENTS:
2 lbs. disjointed chicken wings
1 gallon vegetable oil
1/4 lb. "PARVE" margarine (melted)
1/8 tsp. garlic powder
FOR 'MEDIUM' TEMPERATURE:
8 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
FOR CHAREEF ("SEMI-AISH"):
16 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
FOR SUPER CHAREEF(""AISH""):
24 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
1 cup diced jalapenos
1 tsp. cayenne pepper powder
DIRECTIONS:
Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain separated. Put melted margarine in bowl and add garlic powder and cayenne pepper sauce (plus jalapenos and cayenne powder for Super Chareef wings). Place cooked wings in large pan, add sauce, cover and shake.
SAEED'S SESAME CHICKEN WINGS
INGREDENTS:
36 chicken drumettes (bottom part of chicken wing)
2 cloves garlic
1 fresh ginger - peeled - 1" in length
1 onion - quartered
1 tsp. red pepper flakes
2 tsp. salt
2 tsp. ground coriander
3 tbs. soy sauce
3 tbs. fresh lemon juice
2 tbs. sesame oil
2 tbs. sugar
1/2 cup sesame seeds (approx)
DIRECTIONS:
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot.
YIELDS: 6 - 8 servings.
BARUCH'S BUFFALO CHICKEN WINGS (Gimmel)
INGREDIENTS:
24 chicken wings
2 qts. vegetable oil for deep frying
4 tbs. "parve" margarine
1 tbs. kosher distilled white vinegar
5 tbs. hot pepper sauce *Huy Fong brand*
salt and pepper to taste
DIRECTIONS:
In a large frying pan or deep fryer, deep fry chicken wings in oil until done,
approximately 10 minutes. Remove chicken and oil from skillet/fryer, drain
oil and reserve chicken. Melt margarine in skillet, then add vinegar and hot
sauce. Season with salt and pepper to taste. Stir all together. Add cooked
chicken to sauce and stir over low heat to coat. The longer the wings simmer
in the sauce, the hotter they will be. Serve warm.
YIELDS: 24 servings
BASIC INGREDIENTS:
2 lbs. disjointed chicken wings
1 gallon vegetable oil
1/4 lb. "PARVE" margarine (melted)
1/8 tsp. garlic powder
FOR 'MEDIUM' TEMPERATURE:
8 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
FOR CHAREEF ("SEMI-AISH"):
16 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
FOR SUPER CHAREEF(""AISH""):
24 oz. cayenne pepper sauce (kosher) *Huy Fong brand*
1 cup diced jalapenos
1 tsp. cayenne pepper powder
DIRECTIONS:
Deep fry wings in oil for about 25 minutes at 375F; make sure wings remain separated. Put melted margarine in bowl and add garlic powder and cayenne pepper sauce (plus jalapenos and cayenne powder for Super Chareef wings). Place cooked wings in large pan, add sauce, cover and shake.
SAEED'S SESAME CHICKEN WINGS
INGREDENTS:
36 chicken drumettes (bottom part of chicken wing)
2 cloves garlic
1 fresh ginger - peeled - 1" in length
1 onion - quartered
1 tsp. red pepper flakes
2 tsp. salt
2 tsp. ground coriander
3 tbs. soy sauce
3 tbs. fresh lemon juice
2 tbs. sesame oil
2 tbs. sugar
1/2 cup sesame seeds (approx)
DIRECTIONS:
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot.
YIELDS: 6 - 8 servings.
BARUCH'S BUFFALO CHICKEN WINGS (Gimmel)
INGREDIENTS:
24 chicken wings
2 qts. vegetable oil for deep frying
4 tbs. "parve" margarine
1 tbs. kosher distilled white vinegar
5 tbs. hot pepper sauce *Huy Fong brand*
salt and pepper to taste
DIRECTIONS:
In a large frying pan or deep fryer, deep fry chicken wings in oil until done,
approximately 10 minutes. Remove chicken and oil from skillet/fryer, drain
oil and reserve chicken. Melt margarine in skillet, then add vinegar and hot
sauce. Season with salt and pepper to taste. Stir all together. Add cooked
chicken to sauce and stir over low heat to coat. The longer the wings simmer
in the sauce, the hotter they will be. Serve warm.
YIELDS: 24 servings
