These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.
- ¼ cup olive oil
- 1 onion, chopped
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 28-oz. cans crushed tomatoes
- 1 tablespoon light brown sugar
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Vegetable oil spray
- 2 slices country bread, crusts removed, torn into small pieces
- ½ cup milk
- 1 pound ground chicken
- 2 ounces finely grated Parmesan, plus more
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves, finely chopped
- 2 eggs, beaten
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 12 slider rolls, preferably potato
- Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
- Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.
NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.
SOURCE: Bon Appetit
I love chicken wings. And I love Asian food. So of course, the two work together quite well.
I suspect that this recipe is not standard, but rather one of dozens that fit the definition. Like so many foods, often the recipe is a family one, and varies accordingly.
However, this was perfect in my book. Spicy, a bit hot, but not overwhelming.
Perfect snack food.
- 2lbs wings, (about 12-14), cut up if you prefer or left whole.
- 3-4 cloves garlic, minced
- 1/4 c lime juice (about 2 whole limes)
- 1/4 c fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp canola oil (or other)
- 2 stalks of lemongrass, diced, or 1 tbsp minced.
- 1-2 habeneros or birds-eye chile
- Mix all the ingredients together and place wings in it. Marinate for several hours, preferably overnight.
- Place wings on a grill and cook slowly.
- Take the marinade and pour into a saucepan and simmer for ten minutes.
- Use the marinade as a periodic baste as you grill the wings until they are very crispy and well charred.
NOTES: Getting the wings nicely charred is the goal here.
SOURCE: Recipe Tin Eats
What can I say, I love wings. I was a wing kid before Buffalo wings were “in”.
And since I have to subdue my sweet tooth these days, wings are a perfect snack for me.
And so I make up a batch quite often for munching during the week.
And they are just good.
And the technique is the point here, the actual marinade you prefer is secondary.
- 1 dozen or so wings (cut off tips if you wish, and divide into pieces if you wish)
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder (or used a tbsp of grated fresh onion
- 1/3 c soy sauce
- 1 tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 1/4 c honey (more or less depending on the barbecue sauce you are using)
- 2 tsp chile pepper
- 1/2 c your favorite barbecue sauce
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp pepper
- Wipe dry the wings. Place into a plastic bag and tap the baking powder over them and then close and shake to distribute over all the wings. Lay out on a cookie sheet with a cooling rack. Place UNCOVERED in the fridge for 8 hours and better like 12 hours. (Do in the evening and you will be fine for a noon the next day.
- Place the rest of the ingredients together the next day in a bowl. Whisk together. Taste and adjust seasonings if needed. Place in saucepan and bring to a low boil and simmer until it thickens a bit. Set aside.
- When ready to continue with wings, set up a deep fryer and heat the oil to 350°. Add two wings at a time to a small deep fryer, or more if you are using a large one. Fry until just barely turning golden. You are not trying to cook them completely.
- Remove and drain on towelling.
- Coat the wings by pouring the marinade over them and toss in a large bowl.
- Crows the wings together in a baking dish and bake at 425° for another 30 minutes, making sure to brush the wings at least once with the remaining marinade from the bowl.
- Cool and eat ’em up.
NOTES: You can use any marinade you wish.
SOURCE: Sherry Peyton
I love wings. They are a favorite snack of mine. So the more recipes the better.
This one is Indian in nature. Tandoori spices predominate.
You can do this one in the oven, but it would work perfectly well on the grill.
- 3/4 Cup Plain Greek yogurt
- 1 1/2 Tbsp Fresh lemon juice
- 1/2 Tbsp Fresh ginger, minced
- 1/2 Tbsp Garlic, minced
- 1/2 Tbsp Allspice
- 3/4 tsp Cayenne
- 3/4 tsp Smoked paprika
- 1 Tbsp Cumin powder
- 1/2 Tbsp Coriander seed powder
- 3/4 tsp Salt
- Generous pinch of pepper
- 1 Tbsp Coconut oil, melted
- 1 1/2 Lbs Chicken wings (about 12 wings)
- In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
- Once the wings have marinated, preheat your oven to 400 degrees and line a baking sheet with cooking spray.
- Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.
NOTES: A dip with mint would be fine, or just eat them plain. Room temperature is the best I think.
SOURCE: Whole Yum
Okay, get ready. This is so incredibly good, you want to swim in it. I literally could not stop eating this with carrots and celery sticks. It is great with crackers of course, or cauliflower, or sweet peppers. Oh it’s magnificent.
It whips up in no time with a food processor and honestly I don’t think you can make it without one.
- About a 1 inch piece of Spanish chorizo (DO NOT USE MEXICAN CHORIZO) diced small
- 1/3 c diced onion
- 1 scallion chopped
- 1 lg jalapeno (seeded or not as you desire)
- 1/3 c red sweet pepper
- 4 dashes of Worcestershire sauce
- 1/2 (4 oz) cream cheese package
- 1/2 c mayonnaise
- Sriracha sauce if desired
- Put the diced chorizo in the food processor and whirr until its small pebbles.
- Add the rest of the ingredients and whirr until smooth.
- Adjust for heat.
- Serve with raw veggies or crackers.
SERVES: about 2 cups
NOTES: Spanish chorizo is not generally available at average supermarkets. Whole Foods would have it and upscale markets for sure. You can surely order it online. I buy about 1/2 lb at a time. That would make this dish about 4 times. It is a very very hard salami. You could substitute Genoa or a mortadella perhaps but the taste will be different because of the different seasonings. Even Lil Smokies would work. But again, the taste will be different. This lasts in the fridge for a good week.
SOURCE: Sherry Peyton
These are always great appetizers and easy to put together. Just add tortilla chips, crackers, or veggie speaks and you got it done.
This one was really good.
Almost everything other than the bacon and green chiles are optional and can be traded out for other things. Add stuff to your hearts delight. Be inventive with the cheeses.
- 6 slices bacon
- 1 poblano chile, roasted, peeled, halved lengthwise, seeded and chopped
- 2 garlic cloves, minced
- 4 oz cream cheese, softened
- 8 oz shredded sharp Cheddar cheese
- Heat oven to 350ºF.
- Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 minutes or until tender.
- Crumble the bacon. Spread cream cheese on bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese and remaining bacon and chiles.
- Bake 10 to 12 min. or until hot and bubbly.
NOTES: Alter the cheese as you wish, and certainly consider adding other chiles if you wish.
SOURCE: Hispanic Kitchen
I’m becoming a bit of a fanatic when it comes to wings. They are just great snack food. And there are so many sauces and rubs and ways of doing them.
Since I love Greek food, this seemed natural to me when I saw the recipe.
It turned out well.
Hope you enjoy it.
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoon greek yogurt
- 2 tablespoons finely minced fresh oregano
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons red wine vinegar
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated Feta cheese (Get the Feta in a brick form which makes it easier to grate)
- Dry the wings and then sprinkle with salt and pepper. Place in a single layer on parchment lined cookie sheet and refrigerate uncovered for 8 hours or up to 24. (toss with the baking powder if you wish but I omitted that)
- Place all the wings in a bag and pour in a couple tbsp of olive oil and make sure they are well covered.
- Place single layer on a parchment lined cookie sheet and bake at 425 for about 30-40 minutes or until done.
- Meanwhile place all the rest of the ingredients together in a bowl and whisk. (Leave out the feta until the end).
- Add the wings to the bowl and mix, coating the wings with the dressing. Put the feta in and mix gently.
- Arrange on a plate and enjoy.
NOTES: You can have these hot if you wish, but I think room temperature is perfect. You can also grill the wings and that may be even better.