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Looking for a recipe for making hot chicken wings

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The best recipe you can find on the internet like this:
http://www.inspiredtaste.net/8821/easy-hot-wings-recipe/

Posted on Nov 02, 2013

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How is chicken noodle soup made?


When I make chicken soup I MAKE ALOT. So I will condense this recipe down to 4 servings. I use white and dark meat, so her we go: 3 chicken br**sts or 2 chicken br**sts and 2 thighs. Boil your chicken in a large pot,with 30 ounces of chicken broth or stock. When done take chicken out and add 2 diced medium carrots, 2 diced celery stalks, and 1 small onion. Boil the veggies until the carrots are tender. Some people like to saute the veggies in oil before they go into the soup, but I like doing it this way...it's your choice. And now you can cop your chicken or shred it back into the broth. Add 1/8 teaspoon of black pepper to it. If you want to add rice or noodles to your soup I suggest cooking them first until they are done then add them to your soup. Both of these ingredients take up the broth when they cook. You will end up with a mess and not soup. The noodles may end up mushy and the rice will consume all of your broth and it will eat more like a casserole than soup. If you want to add rice, add 1/2 cup of raw rice but add another 32 ounces of broth, same with 1 cup of noodles, but make sure the broth is boiling good before you add them.

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Tip

A bag full of chicken - Quick and easy recipe for chicken in oven bags


A few weeks ago i had to quickly make a big tray of chicken legs and thighs and had no time to be paying much attention to it.
Therefore I took a big oven bag and improvised a recipe. It came out delicious! Here is what i did:
I set the chicken (about 15 legs and thighs) in a big oven bag and i poured in it a half cup of olive oil and some spices (of each spice i spread around the amount of a teaspoon circa): black papper, tumeric, grill mix, sweet paprika and a bit of sugar and salt.
I also added some little diced potatoes and sweet potatoes, i closed the bag real tight and i started shaking it and making sure that all the oil and spices were covering every part of the chicken.
Then i set the bag on an aluminium tray (so that when it leaked it wouldn't stain the oven) and put it in the oven at about 160 degrees Celsius for about an hour until the chicken looked well cooked and the potatoes soft.
I suggest flipping the bag every once in a while so to mix the contents and allow the food to cook uniformly. I also suggest to avoid putting the bag too close to the sides of the oven and to it's top because it might burn little holes in the bag and leak.
The chicken cooked this way will stay moist and soft, and at the same time intensely tasty!
Bon Apetit!

on Sep 23, 2013 | Home

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Recipes please?


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And this is my favorite, appetizer recipe, good eating!

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I did my chicken wings a while ago but the chicken coating were all gone because of the stir paddle, can I remove the stir paddle if I am cooking with bread coating?


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Here is a recipe example for you - enjoy and I hope it's tasty.

http://allrecipes.com/recipe/baked-honey-mustard-chicken/

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HOW DO I ROAST A CHICKEN IN A AC925CHS


Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one:
Microwave Roast Chicken
3 lbs. chicken
1 tsp. salt
4 tbsp. butter or margarine
1 tsp. paprika

Instructions
Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing).

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