Wings

I made hot wings, honey mustard wings, teriyaki wings for October wine night - Zinfandel.  This time I made them using the extremely simple recipes straight out of the book.  They were much better than 3 years ago!  Simple was definitely better in this case!  

Top left - Hot wings, Top right - Honey Mustard Wings
Bottom - Teriyaki Wings

Hot Wings

¼ cup butter

20 chicken wings (about 3 pounds)

¾ cup Frank's Red Hot sauce

crumbled blue cheese

Bottled blue cheese dressing, celery and carrot sticks

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the hot sauce over the wings and toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup hot sauce.  Sprinkle with the blue cheese.  Serve with salad dressing and celery & carrot sticks.  

Teriyaki Wings

¼ cup butter

20 chicken wings (about 3 pounds)

¾ cup bottle teriyaki sauce

1 Tbsp. sesame seeds

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the teriyaki sauce over the wings; toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup teriyaki sauce.  Sprinkle with the sesame seeds.  

Honey Mustard Wings

½ cup butter

20 chicken wings (about 3 pounds)

¾ cup bottled honey mustard sauce

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the honey mustard sauce over the wings; toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup honey mustard sauce.