Big Game Hot Wings Recipes

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GAME DAY WINGS



Game Day Wings image

Provided by Kardea Brown

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

6 cups neutral oil, plus more if needed, for frying
10 pounds chicken wings, split into flats and drummettes
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Crudite, for serving
Ranch dressing, for serving
1 cup (2 sticks) unsalted butter, melted
1/2 cup honey
2 tablespoons lemon juice plus lemon wedges, for serving, optional
2 tablespoons lemon pepper seasoning
2 tablespoons chopped fresh parsley, plus more for serving, optional
1/2 cup hot pepper hot sauce, such as Frank's
4 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon fine kosher salt
1/2 teaspoon garlic powder
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
Half of a 1-ounce envelope dried ranch seasoning

Steps:

  • For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
  • Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
  • For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
  • For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
  • For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
  • Serve with crudite and ranch dressing on the side.

CLASSIC HOT WINGS



Classic Hot Wings image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving

Steps:

  • Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
  • Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
  • Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

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