Hot Wings Three Ways Recipes

SUPER CRISPY AIR FRYER CHICKEN WINGS (3 WAYS!)

Steps:

• Remove tips of chicken wings and split at the joint. Pat the chicken wings dry with a paper towel. In a large bowl, toss chicken wings with 1 tablespoon baking powder and a dash of salt and pepper. Transfer to air-fryer basket and place in the air fryer.
• Cook at 375F for 25 minutes, shaking the basket halfway through cooking time. Increase the temperature to 420F or highest setting and bake for another 5 minutes or until the skin is crispy and brown. Remove from air fryer and immediately toss in wing sauce of choice.

WINGS 3 WAYS

Steps:

• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
• Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
• In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
• Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
• When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
• Serve immediately.

CLASSIC HOT WINGS

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.

HOW TO MAKE CRISPY BAKED BUFFALO CHICKEN HOT WINGS

Steps:

• Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.
• Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.
• Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.
• Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.

BBQ CHICKEN WINGS 3 WAYS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
• While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.
• Place the wings on the grill and cook for 35 minutes, turning halfway through. Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.
• Meanwhile, make the Franks RedHot Sauce: In a small saucepan over medium heat, combine Franks RedHot, mustard and butter. Cook, stirring occasionally, until the butter is melted and the sauce is just warmed through. Set aside and check on your wings.
• Make the Sriracha Wing Sauce: In a small saucepan over medium heat, combine Sriracha, soy sauce, sesame seed oil and honey. Whisk to combine and cook, stirring occasionally, until sauce is just warmed through. Set aside.
• Remove wings from the grill. Place 1/3 in a large bowl and toss with the Franks RedHot sauce. Toss another 1/3 with the Sriracha sauce. Leave the remaining 1/3 of the wings unsauced and season with extra Traeger Chicken Rub if desired. Serve and enjoy!

HOT WINGS

Steps:

• Cut wings into 3 sections; discard wing tip section. In a deep cast-iron or electric skillet, heat oil to 350°. Fry chicken wings, a few at a time, about 9 minutes or until golden. Drain on paper towels; place in a large bowl. , In a small saucepan, combine the next 7 ingredients; cook and stir 5-10 minutes. Pour over cooked wings; let stand 10 minutes. With a slotted spoon, remove wings from sauce and place them in a single layer on greased baking sheets. , Bake at 350° for 15 minutes. Serve hot with vegetable sticks and dressing for dipping.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

HOT WINGS, THREE WAYS

Steps:

• Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
• In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
• Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
• Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
• Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
• In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
• In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.

HOT WINGS

Steps:

• Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
• Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
• While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
• When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.