Dannyzs 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:

• Combine the Shedds Spread, Sriracha Sauce, pepper & garlic powder in a small sauce pan over low heat. Stir together and heat until the Shedds Spread is melted and mixture is well blended.
• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Set aside. Prepare chicken breasts. Place on cutting board and slice in strips lengthwise, to about ¾ inch thickness. The strips should be no longer than 4 inches, so cut to length.
• Place chicken in a large nonporous bowl or dish and sprinkle flour mixture over them until evenly coated. Cover bowl or dish and refrigerate for 60 to 90 minutes.
• Spray the oven rack with "Pam" or similar method of lubricant. Place the chicken strips directly on the oven racks being sure to place a catch pan under the racks. (You can make one from foil). Bake the coated chicken strips in a pre-heated oven at 350 for 35 to 40 minutes. (If you want then crisper, remove them on the rack from the oven and spray lightly with "Pam" and place back in the oven for the last 5 to 10 minutes). Depending on how crispy you like them.
• Place the chicken in a serving bowl, add hot sauce mixture and stir to coat. Serve with Bleu Cheese dipping sauce and sliced celery sticks.

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.

Steps:

• Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
• Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
• Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.