Crispy Chicken Wings Recipes

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CRISPY BAKED CHICKEN WINGS



Crispy Baked Chicken Wings image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
2 pounds chicken wings, separated into drumettes and flats
1 tablespoon baking powder
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon butcher's grind cracked black pepper
2 tablespoons granulated sugar
1 tablespoon Hungarian paprika
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of celery seeds

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.

CRISPY FRIED CHICKEN WINGS



Crispy Fried Chicken Wings image

Super crispy delicious wings!

Provided by Man Tested Recipes

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 4

Number Of Ingredients 12

2 eggs
2 cups buttermilk
4 pounds chicken wings, split and tips discarded
3 cups all-purpose flour
1 cup crushed saltine crackers
1 teaspoon ground black pepper
1 teaspoon ground dried thyme
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
4 cups peanut oil for frying
salt to taste

Steps:

  • Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
  • Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

Nutrition Facts : Calories 1063.6 calories, Carbohydrate 93.6 g, Cholesterol 189.8 mg, Fat 53.7 g, Fiber 3.5 g, Protein 48.3 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 6.5 g

OVEN CRISP CHICKEN WINGS



Oven Crisp Chicken Wings image

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Provided by Marie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup flour
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
3 tablespoons butter
10 chicken wings, tips removed

Steps:

  • Cut wings at joints.
  • Preheat oven to 425 degrees.
  • Be sure wings are thawed and dry them well with paper towels.
  • Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
  • Shake to mix ingredients and add wings.
  • Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).
  • Add wings to pan and turn to coat.
  • Bake for 30 minutes.
  • Turn wings over and bake for 15 more minutes or until crispy and done.

Nutrition Facts : Calories 395.4, Fat 28.6, SaturatedFat 11, Cholesterol 117.2, Sodium 167.4, Carbohydrate 9.9, Fiber 1.1, Sugar 0.2, Protein 24.1

AWESOME CRISPY BAKED CHICKEN WINGS



Awesome Crispy Baked Chicken Wings image

Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!

Provided by MARKANDANGIE

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h28m

Yield 10

Number Of Ingredients 9

4 pounds chicken wings
½ cup butter
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried oregano
2 teaspoons ground paprika
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  • Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  • Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  • Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  • Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  • Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 1.2 g, Cholesterol 63.2 mg, Fat 19.2 g, Fiber 0.4 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 451.7 mg, Sugar 0.2 g

CRISPY CHICKEN WINGS



Crispy Chicken Wings image

Provided by Sandra Lee

Categories     appetizer

Time 2h40m

Yield 24 wings

Number Of Ingredients 11

1 (5-pound) package chicken wings
2 quarts buttermilk
1/4 cup hot sauce
Canola oil, for frying
3 cups all-purpose flour
1 tablespoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon chili powder
Salt and freshly ground black pepper

Steps:

  • Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours.
  • Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot.
  • Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve.

CRISPY CHICKEN WINGS



Crispy Chicken Wings image

These chicken wings use corn tortilla chips as breading.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 7

1 teaspoon olive oil, for baking sheets
1 bag (7 to 9 ounces) salted corn tortilla chips
2 large eggs
1 teaspoon paprika
Coarse salt and ground pepper
12 whole chicken wings, (about 3 pounds)
1 cup red or green prepared salsa, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. Line two rimmed baking sheets with aluminum foil; brush lightly with oil. Set aside. In a food processor, pulse chips in two batches until finely ground (you should have about 2 cups ground chips); transfer to a large shallow dish.
  • In a separate bowl, whisk eggs; season with paprika, salt, and pepper. Working in two batches, place wings in egg mixture. Remove wings one by one, letting excess egg fall off. Transfer to dish containing ground chips; toss to coat, patting mixture on with hands. Arrange coated wings on prepared baking sheets.
  • Bake, switching pans from top to bottom shelf halfway through, until lightly browned and tender, 40 to 45 minutes. Season wings with salt. Serve with salsa, if desired.

CRISPY CHICKEN WINGS



Crispy Chicken Wings image

Make and share this Crispy Chicken Wings recipe from Food.com.

Provided by Joy Boss

Categories     Chicken

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 11

12 chicken wings
1 egg
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon sugar
1/2 teaspoon five-spice powder
1/4 cup water
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon baking soda
vegetable oil

Steps:

  • Cut each chicken wing at joints to make 3 pieces.
  • Discard wing tips or save for making chicken broth.
  • Mix egg, 2 tsp.
  • vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken.
  • Cover and refrigerate 1 hour.
  • Add water to chicken.
  • Stir flour, cornstarch, and baking soda into chicken.
  • Heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees.
  • Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel.
  • Serve with sweet and sour sauce or hot mustard.
  • 6 servings

CRISPY BAKED CHICKEN WINGS



Crispy Baked Chicken Wings image

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

Yield Makes about 60

Number Of Ingredients 16

Buffalo sauce:
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank's)
Ginger-soy glaze:
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced
Wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For buffalo sauce:
  • Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
  • DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
  • For ginger-soy glaze:
  • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
  • DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
  • For wings:
  • Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
  • Bake wings until cooked through and skin is crispy, 45-50 minutes.
  • Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.
  • Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

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