Molasses Gochujang Wings With Alabama White Sauce Recipes

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SMOKED WINGS IN ALABAMA WHITE SAUCE

Provided by Food Network

Time 3h

Yield 15 to 20 servings

Number Of Ingredients 20



Smoked Wings in Alabama White Sauce image

Steps:

  • Prepare a smoker to 250 degrees F.
  • For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl.
  • For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce.
  • Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl.

2 cups kosher salt
1 1/2 cups light brown sugar
1/2 cup paprika
1/2 cup white sugar
3 tablespoons lemon pepper
2 tablespoons chili powder
1 tablespoon freshly cracked black pepper
1 tablespoon cayenne pepper
4 teaspoons dry mustard
1 teaspoon garlic powder
40 pounds chicken wings
Alabama White Sauce, for serving, recipe follows
4 cups mayonnaise
2 cups cider vinegar
3 tablespoons white sugar
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic

PITMASTER WINGS WITH ALABAMA WHITE BARBECUE SAUCE

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 18



Pitmaster Wings with Alabama White Barbecue Sauce image

Steps:

  • For the wings: Preheat a grill to 300 degrees F.
  • Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours.
  • For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve.
  • Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce.

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 cup cayenne pepper hot sauce
2 pounds jumbo chicken wings, tips removed, drummettes and flats separated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon gochujang paste
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 cloves garlic, chopped
1 small knob peeled ginger, chopped (can substitute 1 teaspoon ginger powder)

GARLIC-MOLASSES CHICKEN WINGS

These chicken wings are marinated in garlicky molasses then basted and slow roasted. Make plenty as they will go fast by the plateful.

Provided by buckster

Categories     Meat and Poultry Recipes     Chicken     Chicken Wing Recipes

Time 8h5m

Yield 20

Number Of Ingredients 7



Garlic-Molasses Chicken Wings image

Steps:

  • Mix soy sauce, garlic, molasses, brown sugar, honey, and garlic salt together in a large bowl. Pour 3/4 of the marinade mixture into a resealable freezer bag and add wings. Release any air from the bag and seal. Place marinating chicken wings and remaining marinade into the refrigerator and chill for 5 to 6 hours.
  • Remove wings from the refrigerator 1 hour before baking.
  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and top with an oiled rack about 1/2-inch above the surface of the foil.
  • Space marinated wings on the rack about 1/2-inch apart.
  • Bake in the preheated oven for 20 minutes. Baste wings with some of the remaining marinade; repeat baking and basting every 20 minutes 2 more times for a total of 1 hour. Turn wings over, baste, and bake 30 minutes more. Turn wings over again, sprinkle with garlic salt, and increase oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.3 g, Cholesterol 19.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 1119 mg, Sugar 4.5 g

1 ½ cups soy sauce
5 cloves garlic, minced
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons honey
1 dash garlic salt
20 whole chicken wings, split

GOCHUJANG CHICKEN WINGS

These wings are the reason so many people in my Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet and spicy with Korean chile paste--little bites of heaven! And, of course, very easy to make. If I were you, I'd inaugurate my air fryer with this super-simple recipe.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13



Gochujang Chicken Wings image

Steps:

  • For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes.
  • Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, agave and a pinch of salt; set aside.
  • As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160 degrees F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
  • Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
  • Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.

2 pounds chicken wings
1 teaspoon kosher salt
1 teaspoon black pepper or gochugaru (Korean red pepper)
2 tablespoons gochujang (Korean chile paste)
1 tablespoon mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon agave nectar or honey
Kosher salt
1 teaspoon sesame seeds
1/4 cup chopped scallions

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