Buttery Hot Wings Recipes

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.

Steps:

• Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

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.

Steps:

• Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.
• Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.
• Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.
• Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.