Marinated Chicken Wings

Marinated Chicken Wings

Marinated Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I’ve made these nicely flavored chicken wings many times for get-togethers.  They’re so moist and tender…I always get lots of compliments and many requests for the recipe.

                Janie Botting                                                                                     Sultan, Washington

Marinated Chicken Wings Recipe

Marinated Chicken Wings

20 whole chicken wings (about 4 Lbs.)

2 cups soy sauce

½ cup white wine or chicken broth

½ cup canola oil

2 to 3 garlic cloves, minced

2 Tbsp. sugar

2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tips.  In a large bowl, combine remaining ingredients.  Pour half the sauce into a large resealable plastic bag.  Add wings, seal and toss to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place chicken in a 5-qt. slow cooker; top with reserved sauce.  Cover and cook on low for 3-4 hours or until chicken juices run clear.

Transfer wings to a serving dish; discard cooking juices.        18-20 servings

 (Recipe for Marinated Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

PrintFriendlyShare

Gingerbread Boys Recipe

Gingerbread Boys

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These lightly spiced festive fellows are great to munch on.  And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski                                                                   Utica, New York

 

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar.  Add molasses and egg; mix well.  Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well.  Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness.  Cut with a 4 inch cookie cutter dipped in flour.  Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm.  Remove to wire rack to cool.  Decorate as desired.

TIP:  Put 2 miniature chips for the eyes;  and 3 red-hot candies  in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Gingerbread Boys, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare