chicken recipes

Savory Chicken Wings Recipe

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Savory Chicken Wings Recipe

Hot, Spicy, Saucy, and Smoked Chicken Wings

This is a great dish for those who enjoy eating hot wings on picnics or special occasions, as my family and I do.  The secret to the savory flavor for my recipe is  allowing all the ingredients to absorb into the chicken wings overnight.


salt, red pepper (ground) tenderizer, chopped garlic cloves, Heinz apple cider vinegar and hot sauce.  Cooking appliance: Broiler and Grill


Wash the wings thoroughly and drain all of the water before adding the ingredients. Sprinkle ¼ cup of the vinegar over the chicken wings, add salt, pepper and tenderizer according to the amount that you want to use, add ½ cup of chopped garlic. Rub all of the ingredients into the wings and cover them in a container. Be sure to let them set in the refrigerator for at least 8 hours.


Place the wings in a broiler pan, and allow them to cook under the broiler until they are ¾ done. Flip them  periodically to prevent them from burning.  Then place the wings onto a prepared grill. Be sure that the heat is medium so the wings don’t cook too fast and burn, or have too much smoke that will spoil the Flavor.  When your wings are done, place them in a deep container and add the hot sauce of your choice and cover the container. I use a roaster oven that is set on 150 degrees.  This is done before I place the wings on the grill. It keeps  the wings warm and holds the flavor in them.

Recipe by Ellen J. Barrier

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Tender Baked Golden Brown Chicken

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Tender Baked Golden Brown Chicken

Things you will need:  a Hen, broiler pan and ingredients

Olive oil (Pompeian Extra Virgin), L.B. Jamison’s soup base chicken flavor ¼ cup, chicken broth (1 box), garlic pepper seasoning, tenderizer, onion (1 chopped) bell pepper (1 chopped) garlic (optional)

Preparation:  Place all of the ingredients into the broiler pan except the olive oil, garlic pepper, and tenderizer.  After carefully washing the hen inside until the water is clear, remove excess water.

Rub the olive oil onto the hen; both on the inside and on the skin, then sprinkle the tenderizer, and garlic pepper on the inside and skin of the hen. (The olive oil helps to absorb the flavor by holding the ingredients onto the skin.

After completing this process, place the hen on the broiler rack over the ingredients in the broiler pan and  place it under the broiler until it start to slightly brown, then flip the  hen  over and allow the back to slightly brown.  After the back is light brown, flip the hen again, and let it become light golden brown.

Remove the hen and place it on a baking dish  or pan, and bake in the oven at 350 degrees  for 30 minutes. Use a cooking syringe  to drip the broth in the pan with the chicken that is baking, over it to keep it moist and tender.  Lower the temperature to 300 degrees and cook for another 30 minutes.  Check the chicken occasional to add more of the broth in the pan over the chicken.

Place the broth in the broiler pan into a pot and heat it to boiling. (This is to prevent contamination from the chicken that was on the broiler rack.  (Use this broth to make the stuffing or dressing)

Recipe by  Ellen J. Barrier

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