TailgatingRecipes.org

Ingredients:

1/4  cup  apricot jam

1/4  cup  balsamic vinegar

1/2  teaspoon  ground ginger

1/4  teaspoon  cayenne pepper

Kosher salt

3 1/2  pounds  chicken wings (about 25)

2  tablespoons  extra-virgin olive oil, plus more for the grill

2  tablespoons  store-bought pesto

1  tablespoon  fresh lemon juice

1  head butter lettuce, torn into pieces

  Steps:

Heat grill to medium-low.

In a large bowl, combine the jam, vinegar, ginger, cayenne, and 3/4 teaspoon salt. Set aside 1/4 cup of the mixture. Add the chicken wings to the large bowl and toss to coat.

Lightly oil the grill and cook the chicken, covered, turning occasionally, until cooked through, 25 to 30 minutes. During the last 10 minutes of grilling, baste the wings with the reserved jam mixture.

In a small bowl, whisk together the oil, pesto, and lemon juice.

Divide the lettuce among individual plates and drizzle with the pesto vinaigrette. Serve with the chicken wings.

Technique: If you don’t have access to a grill, you can cook this dish in the broiler on a sheet pan for the same amount of time. (Most grill pans aren’t large enough to hold all the wings at once.)

Source: Kate Merker, Real Simple, July 2008

Ingredients:
 
      1 cup Finely chopped dry roasted peanuts
    1/2 cup  Fine dry bread crumbs
  1 1/4 ts Salt
    1/2 ts Poultry seasoning
           Black pepper
      8    Chicken wings
    1/4 cup  Chicken stock
 
Steps:

 Preheat oven to 400 degrees. Line a jelly roll pan
  with foil.  Next, mix peanuts, bread crumbs and seasonings. Moisten wings in broth; roll in nut mixture. Arrange in a single layer on pan. Bake 40 minutes, or until tender. Do not turn while cooking.

Source: www.hugs.org

Ingredients: 

12 chicken wings (about 2 pounds)
2 tablespoons margarine or butter, melted
2 to 3 tablespoons bottled hot pepper sauce
1 teaspoon paprika
Salt (optional)
Pepper (optional)
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup crumbled blue cheese
1 clove garlic, minced
1 tablespoon white wine vinegar or white vinegar
Crumbled blue cheese (optional)
Celery sticks

Steps:
Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow nonmetal pan.

For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika. Pour mixture over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes.

Drain chicken, reserving sauce. Place chicken pieces on the unheated rack of a broiler pan. Sprinkle chicken with salt and pepper, if desired. Brush with some of the reserved sauce.

Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.

Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar. Cover and blend or process until smooth. If desired, top dip with additional crumbled blue cheese before serving. Serve with wings and celery sticks and dip.

Source: Www.razzledazzlerecipes.com