Ideas for Chicken Breasts/Chicken Wings?

[Scarlet Sky]

(Chicken Breasts are boneless/skinless)
Going to be cooking both of these things sometime in the near future. A little short on ideas to try though, so I was wondering if any of you had some recipes in mind I could try.

I have a stove, oven, and a crockpot/slow cooker. Also a grill.

Pretty open to ideas. I like trying my hand at new things.

 

[Doctor Floptopus]

I like to cut breasts into strips and coat in a mixture of paprika (or another spice you like), flour and oil, then pan fry.

 

[megaman666]

Both very different things to cook.. Chicken breast is very lean, so even the smallest amount of overcooking will result in a very dry an unpleasant breast (certainly never use a slow cooker!). Wings are not especially versatile in terms of cooking style- but you can achieve versatility through flavouring, and they carry a glaze very well.

Chicken breasts lose moisture very quickly, so any way to keep the moisture in is helpful- this is why breasts are often 'wrapped', so keep in as much of it as possible; maybe in bacon/panchetta, or in spinach etc. Chicken breast doesnt really taste of a great deal so I see it as a blank canvase for carrying other flavours.

You could try doing an Asian themed dish? Chicken is perfect fodder for Chinese as well as Currys.

Chicken breast works well for sweet and sour- reason being you can make your sweet and sour sauce and add your diced chicken breast at the end of the process for 10 or so minutes, allowing you to cook it just perfectly. A nice sweet and sour sauce is really simple to make too. Youll need:
a large onion
some spring onions
tin of chopped tomatoes
tomato puree/concentrate
brown sugar
rice vinegar
a large green pepper
some light soy sauce
some black pepper or chili powder if you want to give it some kick
tin of pineapple chunks in pineapple juice
fresh garlic and ginger to taste
cornflour
some cooking oil.

large pan (like a sautee pan), heat a little oil and add roughly chopped onion, add some garlic, chili and ginger (depending on how much you like). Add your chopped tomatoes and pineapple (juice included), about a tablespoon of tomatoe puree and about half a cup of kethup-3-4 teaspoons of light soy sauce. add about quarter of a cup of rice vinegar and about the same of brown sugar- let this simmer for maybe 15 mins, then taste and see what you think- too sweet? add a little vinegar, too sour? add some more sugar- until its just right. when the flavour is good, and most of the water has evaporated off- add a little cornflour to thicken to your preference. chop your pepper and spring onions and chicken, add it when your sauce is basically ready, add these and simmer on a low heat (under a lid) for about 10 mins, if the chicken is diced it really wont take any time to cook. if youre paranoid about raw chicken take a piece out and cut it in half. can be served with plain boiled rice.

as for your wings, why not grind up some szechuan pepper (if you have it) with some black pepper, some cinamon, star anis, fennel seed and a clove, some chili, some light (or dark) soy and a really generour amount of runny honey, then mix up all your wings in this in a large bowl together with some flour so theyre throughly coated in what looks like a darkish sticky batter, then lay them on an over tray and bake at 200c for about half an hour.

 

[Username19]

I like to make glazes for my chicken. I usually make chicken to take to work and glazed chicken just seems to reheat better then like pan fried chicken. Right now my favorite one I just do all in a gallon size bag. Put in some sirachia, hoison, sake, soy sauce, and ginger paste(walmart sells it in little tubes). Mix it up then throw in the chicken and put the bag in the fridge for an hour or two. Then just cook it in a lightly oiled pan on med to high heat. The glaze gets really thick and it tastes fantastic on top of rice!