Chile Buffalo Wings Recipes

SWEET CHILE GARLIC WINGS

Sweet Chile Garlic Wings image

Provided by Trisha Yearwood

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 pounds chicken wingettes and drumettes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup apricot jam
2 tablespoons light brown sugar
2 teaspoons soy sauce
1 to 2 teaspoons sriracha
3 tablespoons chopped fresh chives

Steps:

Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

CHILE BUFFALO WINGS

Chile Buffalo Wings image

After years of good-natured debates about who makes the best chicken wings, the people of Richmond finally decided to settle things last year with an official wing-off. Attendees scarfed down wings from 19 restaurants and food trucks during the first-ever Kickin' Chicken Wing Fest, and On the Rox's Chile Buffalo Wings took the prize for People's Choice. This was no small feat: The restaurant's staff had to make 5,000 wings, and the recipe entails brining, cold-smoking, confiting and deep-frying. We asked the chef to share the recipe-with a few shortcuts for those of us who don't have two days to prep. (Hint: A little paprika gives the flavor of a cold smoke.)

Provided by Food Network

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

3 pounds duck or pork fat (or a combination)
5 pounds jumbo chicken wings, split at the joints, tips removed
2/3 cup picante red hot sauce* (See Cook's Note)
1/3 cup chipotle hot sauce* (See Cook's Note)
2 tablespoons garlic-mustard habanero hot sauce* (See Cook's Note)
2 tablespoons sambal oelek, pureed
2 tablespoons mayonnaise
1 teaspoon smoked paprika
Vegetable oil, for deep-frying

Steps:

Preheat the oven to 285 degrees F. Melt the fat in a large saucepan over medium heat. Arrange the wings in a large deep baking dish and pour the fat on top, leaving about an inch of space in the baking dish (the fat will bubble). Cover with parchment paper, then tightly cover with foil. Transfer to the oven and bake 1 1/2 hours. (Carefully check on the wings after 30 minutes; they should be slightly bubbling. If they are vigorously bubbling, reduce the oven temperature to 250 degrees F. If they are not bubbling at all, increase the oven temperature to 300 degrees F.)
Remove from the oven and let the wings cool to room temperature in the fat; remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain. Refrigerate until cold, 30 minutes.
Combine the three hot sauces, sambal oelek, mayonnaise and paprika in a large bowl. Fill a large pot with 3 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 385 degrees F. Working in batches, fry the wings until crisp, 2 to 3 minutes. Remove with a slotted spoon and transfer to the bowl with the sauce; toss to coat.

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