Ingredients
1 each recipe calls for 12
1 chicken wings, cut in 1/2
1 ***teriyaki***
1/4 cup soy sauce, can use lite
1/4 cup dry white wine
2 tbsp sugar
1/2 tsp gingerroot, freshly grated
1 clove garlic, minced
1 ***orange bar-b-que***
1/3 cup chili sauce
1/4 cup orange marmalade
1 tbsp red wine vinegar
1 1/2 tsp worcestershire sauce
1/2 tsp prepared mustard
1/4 tsp garlic powder
1 ***sweet and sour***
1/2 cup water
1/4 cup oil
3/4 cup sugar
1/4 cup ketchup
1/4 cup vinegar
1 tsp garlic salt
1/2 tsp chicken-flavor bouillon
Directions
FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large
resealable plastic bag. At one flavor marinade per bag, add all the
ingredients and seal bag. Turn bag making sure all the wings are
coated. Refrigerate up to 24 hours, but perferably more than 4. Turn
bag occasionally. Heat oven to 375. Drain the wings, reserving the
marinade. Place on broiler pan and bake 1 hour or until chicken is no
longer pink, basting with marinade at 15 minute intervals. DISCARD
ANY REMAINING MARINADE. Serve warm. Makes 24. Submitted By SALLI
SCHWARTZ <102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995
022141 GMT
Servings: 24 servings
Chicken Wings With Three Different Marinades Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry; Sauce
The History of Recipes
Recipes as an idea can be traced far back into antiquity, at least as far into history as the Egyptians, and maybe even further. However, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Romans a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, something we still use today. He also recounts how the ancient cooks were skilled in the use of many spices and herbs, including some familiar names such as thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices was responsible for a torrent in recipe manuscripts, most of which are kept safe in private cookery archives. Over the next few hundred years, the powerful and wealthy houses competed to offer the best banquets, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. The arrival of TV gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Wings With Three Different Marinades recipe.
