The Healthy My Ass Cookbook

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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Maryland Style Crab Cakes

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Lemon Butter Wings

Chicken wings grilled or roasted covered in a sweet and sour lemon sauce.

Ingredients:

3 lbs. Chicken Wings
1/3 recipe Lemon Butter Sauce, consumed
2/3 recipe Lemon Butter Sauce, discarded

Directions:

If your Chicken Wings are whole, see Notes.  Rinse the wings under cold water and drain.

If using the grilling method, grill the chicken wings without sauce turning often until the skin begins to dry and get crispy.  With the oven roasting method, select a broiler or roasting pan with a flat rack that will allow excess sauce to run off the chicken.  Spray the pan with a non-stick coating and arrange the chicken wings lying flat on the pan.  Roast without sauce in a preheated 425°F oven for 40 minutes, 10 minutes per side, turning three times.

Meanwhile, regardless of the method, prepare the Lemon Butter Sauce as indicated in the recipe.

If grilling, turn the chicken, generously coat the tops with the lemon sauce and grill for 3 minutes.  Repeat 3 more times.  Finally, just turn the chicken and grill for 3 more minutes so that each coating of sauce faces the heat for two 3 minute segments or until the sauce begins to lightly brown.  The sauce should bubble and cook on the chicken facing the heat, but keep an eye on it to avoid any burning of the sauce.  Either lower the heat or shorten the duration between turns to avoid burning.

If roasting, turn the chicken, generously coat the tops with the lemon sauce and roast for 4 minutes.  Repeat three more times turning, coating the tops and roasting 4 minutes each time or until the sauce begins to lightly brown.  The sauce should bubble and cook on the chicken but do not let it burn.  To avoid burning, either end that roasting cycle early if you think the chicken is sufficiently cooked or cover the chicken with a loose tent of aluminum foil, preferably the new non-stick kind.  Remove the wings from the pan immediately after removing the pan from the oven to avoid their sticking to the pan.

The sugary sauce really holds the heat in the chicken, so let them cool for 15, even 20 minutes before serving.

Notes:

If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.

Serving Suggestions:

Serve with lots of napkins and offer wet wipes once they are all gone.

See Also:

Lemon Butter Chicken - Chicken grilled or roasted covered in a sweet and sour lemon sauce.

Print

Other Information:

Source: My appetizer version of Darles and Joe Cook's Lemon Butter Chicken.

Times:
Preparation: 0:15
Roast: 0:50
Total: 0:50

Yield: 27 wings
Servings: 9

Nutrition Facts per Serving:
231 Calories
13g Fat (52.9% calories from fat)
15g Protein
11g Carbohydrate
trace Dietary Fiber
79mg Cholesterol
70mg Sodium.

Exchanges per Serving:
2 Lean Meat
0 Fruit
1 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

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