SPICY CHICKEN WINGS
Steps:
- Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to medium-high.
- Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
- Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
SUNNY'S HOT CHICKEN WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h33m
Yield 6 to 8 appetizer portions
Number Of Ingredients 19
Steps:
- Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
- Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
- Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
- Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
- Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
- Combine all ingredients in a large bowl and set aside until ready to use.
- Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.
HOT AND SPICY WING SAUCE
Hot and spicy very tasty. Dip your favorite meat into the sauce. Place on a serving dish and serve immediately.
Provided by Country Boy
Categories Side Dish Sauces and Condiments Recipes
Time 1h5m
Yield 20
Number Of Ingredients 7
Steps:
- Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 3.7 g, Cholesterol 12.2 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 2419.2 mg, Sugar 1.4 g
SPICY HOT WINGS
"Friends and family go wild when I serve these tongue-tingling baked chicken wings," relates Anna Free of Loudonville, Ohio. "The creamy dipping sauce is a mild accompaniment."
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Cut chicken wings into three sections discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Combine the butter, hot pepper sauce, garlic salt and paprika; pour over wings. Bake at 375° for 30 minutes. Turn; bake 20-25 minutes longer or until chicken juices run clear., Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender. Cover and process until smooth. Pour into a bowl; sprinkle with paprika if desired. Cover and refrigerate until serving. Drain wings. Serve with sauce and celery if desired.
Nutrition Facts : Calories 122 calories, Fat 10g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
HOT AND SPICY CHICKEN WINGS
For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably, so choose wisely!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h5m
Yield 24
Number Of Ingredients 9
Steps:
- Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
- Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.
Nutrition Facts : ServingSize 1 Serving
CLASSIC HOT WINGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
SPICY BAKED HOT WINGS
These Buffalo-style hot chicken wings are made with a homemade spicy sauce, baked to perfection. Easy and delicious!
Provided by Diana Rattray
Categories Appetizer
Time 55m
Number Of Ingredients 10
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Line a large rimmed baking sheet with foil; spray with nonstick spray . Or, use a nonstick foil to line the pan.
- Combine the butter, hot sauce, Tabasco, vinegar, and brown sugar in a saucepan. Cook over medium heat, stirring, until butter is melted. Remove from heat.
- Cut wing tips off with kitchen shears or a very sharp chef's knife and discard. Cut the wings at the joint.
- Toss the wings in a bowl with about 3 tablespoons of the hot sauce mixture. Set the remaining hot sauce mixture aside.
- Combine the flour, cayenne, black pepper, and salt in a food storage bag or bowl. Toss the chicken wing pieces in the flour mixture, a few at a time, until lightly coated.
- Arrange the wings on the foil-lined baking sheet. Bake the chicken wings for 20 minutes.
- Turn the wings over and cook for 20 minutes longer.
- Put the chicken wings in a bowl if serving right away, or put in a slow cooker to keep warm if serving as a party snack . Add the sauce, toss to coat, and serve hot immediately or keep warm in the slow cooker.
- Serve with celery sticks and blue cheese or ranch dressing, or another dip, such as chipotle mayonnaise or spicy chili mayonnaise .
Nutrition Facts : Calories 613 kcal, Carbohydrate 22 g, Cholesterol 148 mg, Fiber 1 g, Protein 28 g, SaturatedFat 18 g, Sodium 970 mg, Sugar 2 g, Fat 46 g, ServingSize 30 pieces (10 servings), UnsaturatedFat 0 g
HOT & SPICY WINGS WITH MAPLE CHIPOTLE HOT SAUCE
Spice rubs are the secret to mouth-watering barbecued meat, giving these sweet and sticky chicken wings extra crispy skin
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a large foil-lined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.
- Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins. Serve with plenty of napkins.
Nutrition Facts : Calories 396 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 34 grams protein, Sodium 1.6 milligram of sodium
FANTASTIC HOT 'N' SPICY WINGS
This is the BEST recipe for hot wings and I have tried many others over the years ---I make these quite often for my parties and everyone loves them --- you may double all ingredients if desired, if you are doubling the ingredients, I suggest to just start with 2 tablespoons hot sauce such as Louisiana hot sauce then add more to reach the desired heat --- I have even prepared these on the grill instead of the broiler and then finished cooking them in the oven with the sauce, another idea is you may cook the wings hours in advance or even a day ahead cool slightly and just leave them in the fridge overnight, then the following day just coat them in the hot sauce and then bake them in the oven, you may even prepare the hot sauce a day ahead in fact it tastes even better if prepared in advance just refrigerate overnight, preparing the wings and the sauce in advance is a great time saver if you are making them for a crowd,
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h35m
Yield 3 pounds wings
Number Of Ingredients 12
Steps:
- Set oven to broil.
- Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
- Arrange the wings evenly in a single layer.
- Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
- In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
- Up to this point, all above can all be prepared a day in advance and refrigerated.
- Set oven to 375 degrees F.
- Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
- Bake for 35-40 minutes (basting with remaining sauce during cooking).
- To crisp up the wings, place under broiler for a couple of minutes.
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- Heat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray or lightly brush with oil. In deep pan or skillet; add chicken broth, hot sauce, paprika, and butter, bring to a simmer over medium heat. Add the chicken and simmer for 15 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer. Reserve the sauce in the pan.
- Bake the wings in the upper rack, turn once after 15 minutes then allow to bake for an additional 15 minutes or until the skin is golden brown. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 10-12 minutes. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and celery.
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- When preparing the wings, you will notice that they have two joints. With a chef's knife, cut the two joints. You will then get three pieces with each wing. Discard the small pointed piece where there is no meat.
- In a bowl, combine all the ingredients. Add the chicken wings and coat well with the marinade. Cover and refrigerate for 2 hours or overnight. Line a baking sheet with parchment paper or aluminum foil.
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