Kentucky Chicken Wings Recipes

KFC HOT CHICKEN WINGS

Steps:

• In a large bowl whisk all of the ingredients for your marinade together. Add the chicken wings and stir until they are evenly coated. (it is up to you if you want to separate them or leave them whole)
• Cover the bowl and place in the refrigerator for a minimum of 4 hours.
• Once the time is up, heat a large pan on medium-high heat and add the oil. Whilst you are waiting for the oil to heat, Remove your chicken wings from the refrigerator. In a separate bowl mix all of the dry ingredients together and set aside.
• When the oil is at the desired temperature (using the spoon test). Take an individual chicken wing out of the bowl and quickly drop it into the bowl of coating. Ensure it is fully covered in the mix and then drop it (carefully) into the pan of hot oil. Repeat this process for between 5 - 10 chicken wings.
• Fry the wings for around 10 minutes until the outer coating is a deep golden brown, then remove and let rest on a piece of kitchen paper whilst you fry the remaining wings.
• Serve and enjoy.

KENTUCKY BOURBON CHICKEN WINGS

Steps:

• Place wing pieces into a large bowl.
• Combine all ingredients for the dry rub in a medium bowl.
• Stir to combine
• Store in an airtight container
• Pour the Spice Rub over the chicken wings.
• Toss to coat and place the chicken wings into a gallon zip lock bag.
• Place in your refrigerator for 1-2 hours.
• In a medium sauce pan, bring the bourbon to a boil.
• Simmer for five to ten minutes.
• Add the water and all of the other ingredients, stir to combine.
• Simmer for 10-15 minutes, until you reach a thick and smooth consistency.
• Turn off your heat and allow to cool to room temperature.
• Store in an airtight container.
• Heat your grill to medium high heat.
• Place the chicken wings in a single layer over the heat.
• Cook 8 to 10 minutes per side with the grill lid closed.
• Once fully cooked, remove wings from the grill and place in a large bowl.
• Add one cup of Bourbon Barbecue Sauce to the cooked wings and toss to coat.
• Place the wings back on the grill and cook for 1-2 minutes on each side.
• Serve

KENTUCKY CHICKEN WINGS

Steps:

• In a foil-lined baking pan, arrange the wings in a single layer.
• Bake at 375 degrees for 20 minutes, drain well.
• Combine the maple syrup, whiskey, melted butter, and five spice powder in a slow cooker.
• Add`wings, stir to coat the wings with sauce.
• Cover and cook on low 4-5 hours, or on high for 2 - 2 1/2 hours.
• Serve immediately or you can keep them warm in the slow cooker on low for up to 2 hours.
• Garnish with orange wedges, and pineapple slices.
• ENJOY.

HOT WINGS

Steps:

• Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
• Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.