COOKING WITH GALA

CHICKEN WINGS 39 WAYS

Gala's Note:  

These recipes will make 48 wings, how many servings (snacks or main course) that will offer is entirely up to the chef of the moment.

Buy 24 whole chicken wings, cut off the tips (and toss into your "freezer chicken stock to make bin"), then cut the wings in half at the joint.  For your dining companions convenience, use a knife to scrape the flesh and skin away from the smaller end of each wing piece and to allow for a finger grip (nice touch).  

For marinades that will be working overnight, a heavy duty resealable plastic bag will let you get the most excess air (and bacteria growing space) off of the wings by keeping them in the marinade.  If at any time the marinade does not cover the wings, add a proportionate blend of the liquids used to cover them!  From experience, keep the bag on a plate to avoid messes.

When broiling or roasting wings, a foil-lined, sided cookie or jelly roll pan will save a lot of clean up.  Place the wings far enough apart that they won't stick together, tongs or chopsticks seem to be the easiest way to place them and turn them.  Be sure to turn them and baste every 10 minutes to preserve moisture and abundant flavor from the glazing.

These recipes cover a wide range of tastes and you are encouraged to add or change ingredients and quantities to fit your palate.  Also, there are so many sauces to try, be adventurous! I often make batches of 8-12 in several varieties for tasting menus.

ASIAN FLAVOR WINGS

BASIC SOY
Combine 1 c Soy sauce, 1/2 c Sugar, 1/4 c Sesame seeds and 1 tb Cayenne pepper to make a marinade and toss in chicken wings.  Toss occasionally while marinating for at least 30 minutes.

Cook for one hour at 350 F, turning the pieces every 10 minutes.  When done, let stand for at least 20 minutes, then serve warm or at room temperature with dipping sauces.

BRAISED CINNAMON SOY WINGS 

2 c chicken broth
1 c water
1/2 c soy sauce
1/4 c medium dry Sherry
1/4 c firmly packed dark brown sugar
1 tb rice vinegar
two 3-inch cinnamon sticks
1 tb star anise, lightly crushed
2 slices of fresh ginger root, lightly crushed
1/2 c minced scallions for garnish

In a large saucepan combine ingredients and simmer the mixture for 20 minutes. Add the wings to the soy-sauce mixture and braise them, covered, over moderately low heat for 45 minutes. Stir  1 ts cornstarch dissolved in 1 tb water into the braising liquid, and simmer the mixture  until it thickens.

DUCK SAUCED WINGS

6 tb of duck sauce
2 tb soy sauce
2 tb honey
1 tb lemon juice

Blend ingredients, pour over wings placed in a covered baking pan and stirr to coat wings.  Bake at 425F covered for 30 minutes, then remove cover and baste, turning every 10 minutes for 30 minutes more.

FIVE SPICE WINGS 

1 1/2 ts garlic powder
1 1/2 ts Chinese five spice powder
1 1/4 ts salt
1  tb soy sauce
1 tb honey (optional)

Stir ingredients together in a large bowl, add and toss in wings to coat.  

Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.

HOISIN PLUM CHICKEN WINGS 

1/2 c hoisin sauce 
1 c soy sauce 
2/3 c plum sauce 
1/2 c mirin 
1/2 cup Asian sesame oil 
4 T grated fresh ginger 
1 c chopped green onions 
8 garlic cloves, grated 
2 fresh chile pepper, chopped (with seeds) 
2 T chili paste (or more) 
4 whole star anise 

Combine hoisin, soy and plum sauces in a saucepan, add sherry, sesame oil, ginger, onions, garlic, chile pepper, chili paste and star anise and stir well to blend. Bring to a boil over medium-high heat, reduce heat and simmer for 15 minutes, remove from heat and let cool to room temperature then remove the star anise. Reserve 1/3 for dipping sauce.

Put the chicken wings in a glass or plastic container and pour the cooled sauce over them, turn to coat, cover and refrigerate overnight. 

Preheat the oven to 375°. Line a baking sheet with lightly oiled foil, remove the chicken from the marinade (reserve the marinade), place on sheet, bake for 20 minutes, then turn the wings over and bake for an additional 15 to 20 minutes, until a rich brown and cooked through. Baste with the marinade every 15 minutes. Immediately remove the wings to a serving plate and serve at room temperature with the dipping sauce. Serves 4

HONEY GINGER GLAZED WINGS

1 cup soy sauce
1 cup chopped green onions
1/2 cup Mirin
3 tb honey
2 tb chopped peeled fresh ginger
2 tb chopped garlic
2 tb sesame oil

Mix ingredients in large bowl, stir in wings, cover, chill at least 6 hours and up to 1 day, stirring occasionally.

Preheat oven to 400°F, arrange wings on baking sheet, pour marinade into small saucepan and reserve.  Roast wings until tender and glazed, turning and basting regularly with marinade (40 to 60 minutes).

Boil reserved marinade on medium high heat until reduced to a glaze, pour over chicken and sprinkle with toasted sesame seeds or serve as dipping sauce.

JAPANESE MISO CHICKEN WINGS

1/2 c miso soy bean paste
1/4 c barbecue sauce
2/3 c soy sauce
2/3 c Mirin sweet rice wine
2 cloves garlic, crushed
1/2 ts. ginger
1 c brown sugar

Cook ingredients in saucepan for 5 minutes, add wings and stir to coat, then bake at 350 degrees for 90 minutes, basting every 30 minutes.

MAHOGANY (HOISIN) WINGS

1 1/4 c Hoisin sauce
3/4 c Plum sauce
1/2 c Soy sauce
1/3 c Cider vinegar
1/4 c Dry sherry
1/4 c Honey
6 Green onions, finely minced
6 Cloves garlic, finely minced

Mix together ingredients and marinate wings, covered and chilled for at least 24 hours. Drain and reserve liquid, place wings on rack and bake at 375 degrees until cooked thorough, basting and turning regularly.

PEANUT SAUCED WINGS 

Pat wings dry and toss with 2 tb oil, 2 tb fresh (peeled and minced) ginger, and 1 or more minced cloves of garlic. Arrange wings, thick skin side up, in a large shallow baking pan and roast at 500°F in upper third of oven 25 minutes.  Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

For a classic Peanut dipping sauce, whisk together the following ingredients, and toss cooked wings until coated:
2 tb natural peanut butter
1 tb fresh lime juice
1 1/2 ts nam pla (Asian fish sauce)
1 1/2 ts soy sauce
1 tb sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

SPICY SESAME GLAZED WINGS

4 minced garlic cloves 
4 tb Brown Sugar
1 tb Dried Mustard
Red Pepper Flakes to taste
1/2 c Beer
4 tb Soy Sauce
1 ts Sesame Oil 
Sesame Seeds 

Brush wings with peanut or sunflower oil and bake 1 hour at 375 ºF, turning every 5 to 7 minutes to brown evenly.

In a lightly greased skillet, add garlic, brown sugar, red pepper flakes, dried mustard and soy sauce. Heat and add beer. Add baked wings and raise heat and simmer hard cook about 10 minutes until coated and well glazed. Sprinkle with sesame oil and seeds.

TEA SMOKED WINGS

4 Cloves Garlic, fine chopped or crushed
1.5 tb grated fresh ginger root
1.5 tb Honey
1 c Soy sauce
1/2 c Sherry

1 c Brown sugar
1 c Lapsang souchong tea
Sesame seeds for garnish

Blend first 5 ingredients thoroughly, toss in chicken and marinate at least 2 hours or overnight, stir occasionally.

To smoke the chicken, use a heavy roasting pan, skillet or wok with a tight fitting lid. Line the pan with heavy duty aluminum foil. Sprinkle the brown sugar and tea on top of the foil. Place a cake rack in the skillet, over the sugar and tea mixture, and arrange wings on the rack. Place a sheet of heavy foil over the top, then cover a lid, turn on your kitchen exhaust fan. Turn the burner on high, and leave chicken on high heat for 30 minutes (do not remove the lid to check). Turn off the heat after 30 minutes, and keep the wings covered another 20 minutes. 

TERIYAKI WINGS

Juice of 2 medium limes (about 1/2 c)
1 c soy sauce
4 green onions, finely minced
2 tb fresh ginger root, finely minced
1 or more cloves garlic, finely minced
1 ts toasted sesame oil

Combine ingredients then toss and marinate wings in refrigerator several hours or overnight, turning several times to cover evenly. Remove wings from marinade and sprinkle lightly with five spice powder, bake at 450 degrees, turning and basting regularly until wings are browned and completely cooked. 

THAI WINGS WITH HOT AND SOUR SAUCE

Crush 2 garlic cloves with 1 tsp salt and 1 tb peanut oil and mash to a paste, toss chicken and marinate, chilled, for at least 6 hours or overnight.  Drain, pat dry and arrange skin side up on the oiled rack of a broiler pan and broil under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings and broil 5 to 8 minutes more, or until they are golden.

While the wings are broiling, in a saucepan stir together the 1/3 cup light corn syrup, 1/2 cup rice wine vinegar and 1 or more tsp of red pepper flakes.  Bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

THAI SWEET CHILI GLAZED CHICKEN WINGS 

1/4 cup peanut oil
3 tb finely chopped fresh cilantro
3 tb soy sauce
2 1/2 tb minced garlic
2 tb minced ginger
1/4 teaspoon dried crushed red pepper

Mix the above together, add chicken, toss to coat, cover and refrigerate at least 2 hours. Preheat oven to 400°F, put wings on baking sheet and  bake until cooked through and golden brown, turning once or twice to brown evenly.  At the same time, in a medium sauce pan, combine 1 c rice vinegar, 3/4 c sugar, 1/2 c water, 1 tb chili-garlic sauce and 1/2 ts each of dried crushed red pepper and finely minced garlic, bring to boil, reduce heat and simmer until mixture thickens to syrup consistency (about the same time as the wings take to cook).  When ready, toss the chicken in the reduced glaze, coat well and serve with a sprinkling of finely sliced green onions.

VIETNAMESE STUFFED WINGS

12 oz Bean thread vermicelli
9 Pieces dark wood ear fungus
2.5 c Ground pork (or chicken)
1 large onion, finely minced
1 large carrot, finely diced
2 beaten eggs
1 tb Nuoc Mam sauce (or light soy)
Salt and black pepper to taste

Bone the chicken wings and leave the skin on them. 

Soak the vermicelli in warm water for 10 minutes, drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes, squeeze dry and chop into thin slices. Mix with remaining ingredients to form a firm paste, roll it in a ball and insert it into the bag of flesh and skin of the wing.

Preheat the oven to 400F. Steam cook the stuffed wings for 10-15 minutes, then place on a lightly oiled roasting pan and roast or 30 minutes.

BARBEQUE AND OTHER AMERICANIZED WINGS - May be barbecued, Indoor Grilled, Broiled or Oven Roasted

ANCHO CHERRY BARBECUE SAUCE

1 c apple or cherry cider vinegar
2/3 c tomato sauce
2/3 c chopped onion
2/3 c dried tart cherries
1/4 c firmly packed dark brown sugar
1/3 cup water
2 tb mild-flavored (light) molasses
2 large dried ancho chilies, stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves

Combine all ingredients in a heavy medium saucepan, bring to a boil and reduce heat to medium-low. Cover and simmer until chilies and cherries are tender, about 20 minutes then purée in batches and return sauce to pan. If needed, simmer uncovered until reduced to 3 cups and thickens. 

Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill, turning occasionally, until just cooked through, then brush with sauce and continue grilling until glazed (turn and baste often). Serve with remaining sauce. 

BEAUJOLAIS WINGS

1/3 c Soy sauce
1/3 c Orange juice
2/3 c Beaujolais (or similar dry red wine)
3 crushed Cloves garlic
2 tb finely chopped fresh ginger root

6 tb Red currant jelly
2 tb grated orange zest
1 tb thin julienne orange zest for garnish

Combine first 5 ingredients well, toss and marinate wings, covered and chilled overnight.
Preheat oven to 375F, drain chicken and place on grilling rack, roast 45 minutes, remove from oven and set aside. Combine jelly, 2 tb red wine, and grated zest in pan on medium heat and stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes, turn and brush again with glaze, then bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool 5 minutes. Sprinkle with julienned zest. Serve warm.

BEER BATTER WINGS

2 c flour
2 cans warm beer
4 eggs
1 c sour cream
2 ts cinnamon, nutmeg, clove or ??? your choice for extra flavor

Mix all of the ingredients together until smooth.  Flour wings on both sides before dipping in batter, then deep fry and serve with a favorite dipping sauce.

BRANDIED WINGS 

Combine 1/3 c each of brandy, honey and soy, and marinate wings overnight. Bake at 350F in the marinade, turning every 10 or 15 minutes for 1 hour. At 45 minutes, add 1/4 c melted unsalted butter. The marinade should be for coating as it cooks NOT simmering. The finished wings should have a nice glaze.

BUFFALO WINGS 

2 tb vegetable oil (for grill) or 6 c oil (for deep frying)
1/4 c unsalted butter
3 to 4 tb hot sauce (as extreme as you want to get)
1 1/2 tb cider vinegar

To grill, oil wings, season with salt and pepper to taste wings and grill until cooked through and golden brown, alternately, deep fry (380ºF) unseasoned wings in batches.

In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste, add cooked wings and toss to coat.

Serve warm or at room temperature with a blue cheese dipping sauce made from 1/2 c mayonnaise, 1/4 c plain yogurt and 1/2 c crumbled blue cheese (about 1/2 cup).

CHIPOTLE WINGS

2 tb sugar
Juice of 1 lemon
Coarse sea salt to taste
1 ts cumin
Generous dashes of cinnamon and allspice
3 to 4 tb orange juice
Grated orange zest
Chopotle sauce to taste
5 tb extra virgin olive oil
Fresh ground pepper to taste

Combine and marinate chicken 1 hour, bake in preheated 375F oven, turning and basting until cooked through. Serve with salsa.

CREOLE WINGS STUFFED

1/4 c chopped green onions 
1/4 c celery heart finely chopped 
1/8 c sugar 
1/3 c finely chopped raw shrimp 
2 c finely chopped white onions 
1/4 c finely chopped fresh cilantro 
2 oz wooden black mushrooms, rehydrated and chopped 
1 pound ground pork or chicken
Salt 
Freshly ground black pepper 
Fish sauce, to taste
Creole seasoning
1 1/2 c all purpose flour 

Hoisin Sauce for drizzling and dipping
Chopped parsley and chopped roasted peanuts for garnish

Debone the wings being careful to preserve the skin. Preheat the oven to 325 degrees F. Combine the first 8 ingredients well then season with salt, pepper and fish sauce (nam pla) to taste. Season the deboned wings (inside and out) with some creole seasoning, then stuff with filling, fold over any extra meat or skin to seal the wings. Put on a baking sheet and bake for 20 minutes, remove and cool completely. Season flour with Creole seasoning, preheat the fryer and dredge the wings, then fry in batches until brown and crispy.

GARLIC WINGS

3 heads fresh garlic, pureed
15 Drops tabasco pepper sauce
1 c oil

1 c Grated parmesan cheese
1 c Italian style bread crumbs
Black pepper to taste

Preheat oven to 375F. Blend garlic, tabasco and oil to an emulsion and toss wings. Dredge in blended cheese, crumbs and pepper, place on baking sheet, drizzle any left over garlic emulsion over the top and sprinkle any left over cheese blend over the top. Bake, turning regularly to crisp until browned and cooked through.

LEMON CHICKEN WINGS

1 c salad oil
1 c lemon juice
1 tb salt
1 ts paprika
2 ts crushed basil
2 ts onion flakes or powder
1/2 ts crushed thyme
1/2 ts garlic powder

Marinate overnight 6 to 8 hours, drain off marinate and reserve for basting every 10 minutes when you turn the chicken. Grill 15 to 20 minutes each side or bake at 325F until cooked through.

MAPLE BARBEQUED

1 large onion, finely chopped
5 ts vegetable oil
5 ts tb Worcestershire sauce
2 ts Dijon-style mustard
3/4 c ketchup
1 c chicken broth
2 tb cider vinegar
1/4 c maple syrup

For maple barbecue sauce:
2 large onions, chopped fine
2 tb vegetable oil
2 tb Worcestershire sauce
1 tb Dijon mustard
1 c ketchup
2 c chicken broth
1/2 c cider vinegar
1/3 c maple syrup

Combine in above in a large saucepan, bring to a boil, and simmer, stirring occasionally,  until it is reduced to about 3 cups.  Toss wings in some oil, vinegar, salt and pepper to coat, then grill, turning and basting with the sauce until cooked through.

ORANGE MUSTARD CHICKEN WINGS

2 tb Vegetable oil
2 Garlic cloves, peeled and chopped
1/2 Onion, peeled and chopped
1 c Orange marmalade
1/2 c Dijon mustard
2 tb Worcestershire sauce
1 tb Dry mustard
1 tb Brown sugar
2 tb Cider vinegar
Salt to tate

Heat oil in a saucepan over medium heat, add garlic and onion and saute until translucent, stir in remaining ingredients, reduce heat and simmer for 10 minutes, stirring often, then cool. Marinate wings in cooled sauce for at least 1 hour. Preheat oven to 350 F, place chicken on baking sheet and bake, turning regularly until browned and cooked through.

OVEN BARBECUED WINGS

Cure the chicken for 1 hour in 6 c water mixed with 1/2 c soy sauce and 2 tb salt, drain, pat dry and place on a baking sheet.  Roast at 350 ºF for 30 minutes then baste heavily with a heated mixture of 1.5 c of your favorite barbeque sauce, 1/4 c ginger or root beer and 2 tb finely minced peeled fresh ginger.  Turn and baste until cooked through.   Garnish with crushed red pepper flakes if desired.

PARMESAN WINGS 

1/2 c unsalted butter, melted
2 tbp Dijon mustard
1/8 teaspoon cayenne
1 cup dried bread crumbs
1/2 cup freshly grated Parmesan
1 teaspoon ground cumin
salt and pepper to taste

In one shallow dish whisk together the butter, mustard, and cayenne and in another combine the remaining ingredients. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them on a greased shallow baking pan. Bake in the lower third of a preheated 425°F. oven for 30 minutes.  Turn in 20 minutes for more crispness.

PINEAPPLE SAUCED WINGS

3 tb cider vinegar
2 tb soy sauce
1/3 c reserved pineapple juice
2 tb vegetable oil
2 ts fresh grated horseradish (or prepared)
2 ts minced fresh garlic

Stir together ingredients, toss in chicken and marinate at least 1 hour. Heat oven to 425. Place wings with marinade on baking pan and bake, turning and basting regularly until cooked through.

In a medium saucepan combine 16 oz crushed pineapple (drained well), 1/2 c honey and 1 tb cornstarch and cook over medium heat until just thickened and hot, serve over wings.

REALLY HOT WINGS

2 tb Vegetable Oil
1/4 ts Garlic Powder
3 tb Habanero chile sauce
3 tb Tabasco Sauce
Ground Red Pepper flakes to taste
1 tb White wine vinegar
1/4 c Brown Sugar

Mix ingredients together, toss and marinate chicken for 1 hour. Preheat oven to 375F, and bake, turning and basting with marinade unto brown and thoroughly cooked.

ETHNIC AND OTHER SPECIALTIES

GARAM MASALA WINGS

Marinate wings in salt water to cover, chill, stir occasionally, for at least 2 hours or overnight.  Prepare grill and rub wings with garam masala blended with a little olive oil to make a thin paste, then grill until cooked through and golden brown.  Serve with yogurt sauce:

Drain 1 c plain yogurt, cover and chill for 2 hours, then add 1 ts cumin, 
1 finely grated carrot, and 2 ts finely chopped fresh mint leaves and blend well.  Cover, keep cool and set aside to use as a dipping sauce.

INDIAN CURRY WINGS

4 tb Madras curry powder
2 tb Major Grey's chutney, minced
2 tb fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne

Combine ingredients and marinate wings,  covered and chilled for at least 4 hours or overnight. In a small bowl stir together 2 tb chutney and 1 ts soy sauce, set aside.  Remove wings from marinade and arrange skin side up on the oiled rack of a broiler pan, bake in a preheated 475°F. oven for 25 minutes until cooked through.  Brush  with the soy mixture and broil under a preheated broiler 1 to 2 minutes to crisp both sides.

Make a sauce of 1 c plain yogurt, a finely chopped peeled and seeded cucumber, 1/3 c minced fresh coriander and 1 ts fresh lemon juice for dipping. 

INDIAN CURRY YOGURT WINGS 

1 c plain yogurt
1 c chopped onion
1/3 c chopped fresh cilantro
4 large garlic cloves, crushed
4 ts ground cumin
4 ts Indian (Madras) curry powder
1 ts ground ginger

Combine ingredients and season to taste with salt and pepper. Set aside 1/2 cup marinade, the turn wings in the remaining mixture to coat well, cover, refrigerate 4 hours or overnight.

Preheat oven to 350°F, place wings on a baking sheet and bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.

ITALIAN MARINARA WINGS 

2 c. Parmesan cheese
4 tsp. paprika
2 tsp. salt
1 tsp. pepper
2 tbsp. oregano
4 tbsp. parsley flakes
1 c. bread crumbs

Melt 1 cup butter, dip wings in butter and cover with breading mixture. Bake wings on a foil lined cookie sheet at 350F until done.

1 can Italian plum tomatoes, riced or mashed
Olive oil
crushed garlic to taste
Hot Sauce to taste (2tb or more)
Salt to taste
Parsley to taste

Heat 1/8" of olive oil in a pan, add garlic garlic to taste, tomatoes, chopped parsley and salt, and cook for 15 to 20 minutes until the aromas are released, add the hot sauce, stir to blend and cook 5 minutes. Drizzle some of the sauce over the cooked chicken in half the sauce and serve the rest for dipping.

JAMAICAN JERK WINGS 

1 medium onion, chopped
2/3 c finely chopped scallion
2 garlic cloves
1/2 ts dried thyme, crumbled
1 1/2 ts salt
1 1/2 ts ground allspice
1/4 ts freshly grated nutmeg
1/2 ts cinnamon
1/4 c minced pickled jalapeño pepper, or to taste 
1 ts black pepper
6 drops of Tabasco, or to taste
2 tb soy sauce
1/4 c vegetable oil

Purée the above to make a marinade, toss the wings, chill and allow to marinate overnight.  Arrange the wings on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.

MACANESE SAUCED WINGS

4 garlic cloves
2 shallots
1 1/2 ts salt
1 tb Chinese five-spice powder
2 ts paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tb vegetable oil

Combine ingredients, toss in chicken to coat well, cover and marinate in the refrigerator for at least 4 hours or overnight.  Arrange the wings on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425°F oven for 25 to 30 minutes (turn occasionally) until they are golden brown. 

For a typical dipping sauce, blend together the following ingredients until they are smooth:
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce
coriander sprigs for garnish

MEXICAN CHICKEN WINGS

1/2 c Corn oil
1/4 c Chili powder
1 ts Oregano
1 td Ground cumin
12 oz Tortilla corn chips

Preheat oven to 350F. Whisk together the oil, chili powder, oregano and cumin to blend well. Pulverize the tortilla chips in a food processor and place in a shallow dish. Dip wings in the oil, then dredge in the ground chips until coated. Place on baking sheet and bake, turning regularly to crisp until browned and cooked through.

SPICED BROILED WINGS

1 large garlic clove, crushed
2 tb unsalted butter

1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
a pinch of ground cloves

Toss wings in a blend of 2 to 3 tb of melted unsalted butter and a large crushed clove of garlic (or 2), then broil, turning regularly until cooked through.  

In bowl stir together cinnamon, cardamom, cloves, salt and pepper (to taste), add the wings, toss them to coat well and return to the broiler rack and broil them for 1 minute on each side.

SPICED FRUIT SAUCED

1 cup thick fruit preserves (peaches, plums, mangoes)
1/2 cup fresh lime juice
1 garlic clove, smashed
1/2 teaspoon ground cumin
1/2 teaspoon cayenne

Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan. Toss wings with 1 tb oil, black pepper and salt to taste in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes. 

While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and a dash of salt until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute. Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes, turn and repeat twice with 1/4 cup sauce and brush with remaining sauce before serving.