Baked Chicken Wings Bobby Flay Recipes

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

BUFFALO CHICKEN WINGS

Steps:

• Preheat the broiler.
• Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
• For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
• Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

GRILLED SPICY WINGS

Steps:

• Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

BOURBON STREET BUFFALO WINGS

Steps:

• For the sauce:
• In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbecue sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve.
• For the chicken wings:
• Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain.
• Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
• Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

TERIYAKI CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F.
• Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
• Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

BOBBY FLAY'S OVEN-FRIED CHICKEN RECIPE - (4.1/5)

Steps:

• Whisk together the buttermilk, mustard, garlic and onion powders, salt and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours. Preheat oven to 400 degrees. Adjust oven rack to upper-middle position. Pulse 1 1/4 cups of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, mix well. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray. Working one breast at a time, remove chicken from marinade and dredge in the crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, about 25 minutes.

BOBBY FLAY'S ADOBO-SEASONED BAKED CHICKEN WINGS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 degrees. Stir together mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 T of salt and 1 t black pepper. Toss adobo seasoning with wings in a bowl and then add oil and cover well. Line cookie sheet with foil and spray with cooking oil. Place wings on cookie sheet in a single layer. Bake 20 minutes. Turn the wings over; continue baking for 20 minutes. Remove the wings from the oven and generously brush with the glaze, then bake another 10 minutes until cooked through. Remove to a platter and sprinkle with the oregano.