Spicy Wings Recipes

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.

SPICY HOT WINGS

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.

SPICY WINGS

Steps:

• Cut wings into 3 sections, discard tips (or save them for stock).
• Place sections on well greased baking pan.
• Bake at 375* for 45 minutes, or until done.
• In large pan, mix all remaining ingredients.
• Bring to a boil.
• Reduce heat, simmer for 20 minutes.
• When wings are done, add to the sauce and mix well to coat all the wings.

KICKED UP SPICY WINGS

Steps:

• For the wings and dip: Pour about 3 inches of the vegetable oil into a large pot and heat it to 350 degrees F.
• While the oil is heating, make the dip. Stir together the sour cream, blue cheese, mayonnaise, Worcestershire, chipotle and lemon juice in a medium bowl. Thin with a little buttermilk if needed. Taste and adjust the seasoning with salt and pepper.
• To make the batter, whisk together the flour with some salt, pepper and cayenne in a large bowl. Whisk in the 1 1/2 cups buttermilk to form a smooth but thin batter.
• Toss the chicken wings in the batter. Working in batches, fry 6 to 8 wing pieces at a time until golden brown and cooked through, 7 to 8 minutes. Drain on paper towels and keep warm.
• For the sauce: In a large bowl, stir together the melted butter, hot sauce, barbecue sauce, honey, pickled jalapeno juice and Worcestershire. Toss the hot wings in the sauce to coat them well. Serve with the creamy dip.

EASY SPICY CHICKEN WINGS

Steps:

• Set grill to high heat.
• Season the wings lightly with seasoned salt.
• Cook the wings 8-10 minutes on each side (cooking time will take slightly longer for larger pieces).
• Melt the butter in a saucepan and mix in hot sauce, cayenne pepper, garlic powder and black pepper.
• Place the wings in a large plastic container with a lid.
• Pour the sauce over the cooked wings and toss using hands fitted with rubber gloves or seal and shake the container to coat the wings with the sauce.
• Delicious!

SPICY AIR FRYER WINGS

Steps:

• Rinse chicken and pat dry. Place in a large bowl, drizzle with oil, and toss to coat.
• Combine paprika, chili powder, cumin, onion powder, garlic powder, black pepper, salt, and cayenne in a small bowl. Sprinkle over chicken and toss until evenly covered.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
• Arrange chicken in the basket of the preheated air fryer in a single layer, not touching. Cook until no longer pink at the bone and the juices run clear, about 12 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). For crispier wings, increase temperature to 400 degrees F (200 degrees C) and cook for 2 to 3 minutes more.
• Let rest for a few minutes before serving.

SPICY ASIAN WINGS

Steps:

• In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
• Add chicken wings and turn to coat.
• Marinate covered in refrigerator 2 hours or overnight.
• Heat oven to 450°F.
• Place wings on rack in broiler pan.
• Roast for 30 minutes.
• To crisp skin if desired,increase oven temperate to broil.
• Broil wings for 1-2 minutes or until skin is crisp.

SWEET SPICY WINGS

Steps:

• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
• In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

FANTASTIC HOT 'N' SPICY WINGS

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.

SWEET 'N' SPICY WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.

SPICY BUTTERSCOTCH WINGS

Steps:

• Preheat oven to 400°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Combine next 7 ingredients; add wings and toss to coat., Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350° and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm., Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm., In a large skillet over medium heat, melt butter; add bread crumbs, 1 green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside., To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot.