The new site, The Old Books Blog, is live! There are still a few fine grained adjustments to be made, but it’s presentable. And there are posts and comments! If you’d like to join in, c’mon over. And please help spread the word. Many thanks!
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“These juicy wings have always been my star appetizer. Coated in a rich sweet-and-sour sauce, they’re also delicious served over rice as a main dish.”—Julie Eberhardt, Marysville, CA, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.” SWEET-AND-SOUR CHICKEN WINGS
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“For our version of this Nashville classic … chicken is tenderized in spiced buttermilk, twice-fried, and then slathered in a fiery paste. Adjust the heat by adding as much—or as little—cayenne as you like.”—Saveur 166 (June/July, 2014) NASHVILLE HOT CHICKEN WINGS 3 C buttermilk¾ C cayenne9 Tbsp granulated garlic9 Tbsp paprika6 Tbsp onion powder3 Tbsp
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From “Meats,” Cooking with Czech Recipes Cookbook, Texas Czech Genealogical Society (2021) “Submitted by: JoAnn Krametbauer Pospisil**” MOLASSES-GLAZED CHICKEN WINGS Yield: 20 wings 20 chicken wings, 2 to 3 lb.¼ C vegetable oil1 C Molasses Rub Preheat oven to 375˚. In a large bowl toss together wings and oil until wings are completely coated, add
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Mr. Big Food found chicken wings on sale for $1 per pound! So he bought some. It is getting to be wings season afterall–football, casual holiday entertaining, more football. I posted three recipes, three more to come later in the afternoon. Enjoy! CHICKEN WINGS PACIFICA CAJUN CHICKEN WINGS II BUFFALO WINGS I
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CHICKEN WINGS PACIFICA Makes 24-30 wing sections 12-15 chicken wings, tips removed and separated into sections1 C soy sauce1 C brown sugar, packed1 stick butter1 tsp dry mustard¾ C water Arrange wing sections in a shallow baking pan. Combine remaining ingredients in a saucepan, and heat until sugar and butter dissolve. Cool mixture and pour
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“An Oregon Muse family favorite for 25 years. We really don’t know where this came from, maybe the newspaper cooking section, back around 1992 or so. But I notice there’s a nearly identical recipe on food.com for “awesome cajun chicken wings.” But I swear our recipe did not come from there.”—Posted by: Oregon Muse, The
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BUFFALO WINGS I Makes about 32 wing sections 3 lbs chicken wings (about), disjointed into sections, wing tips discarded12 oz (1 ½ C) chili sauce 3-4 Tbsp Tabasco (or to taste)Blue Cheese Dip ) Preheat broiler. Place wing portions on unheated rack of a broiler pan, and broil 4-5 inches from heat source for about
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