Pats Spicy Peach Hot Wings Recipes

Steps:

• For the dipping sauce:
• In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
• For the seasoning:
• Mix the dry rub, salt, and cayenne together in a small bowl.
• Preheat deep-fryer with peanut oil to 350 degrees F.
• For the wings:
• Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
• Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
• Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
• Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
• Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.

Steps:

• In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
• Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
• In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
• Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
• Serve with Spicy Dipping Sauce.
• Mix all the ingredients together in a small bowl.

Steps:

• In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
• Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
• In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
• Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra-hot wings.
• Serve with dipping sauce.
• Mix all the ingredients together in a small bowl.

Steps:

• Preheat broiler.
• With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
• Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
• Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
• Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

Steps:

• In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
• Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
• In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
• Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
• Serve with dipping sauce.
• Dipping Sauce:.
• Mix all the ingredients together in a small bowl.

Steps:

• Combine ingredients for dipping sauce and chill for 30 minutes or more to incorporate flavors.
• Whisk together the seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper, reserving 2 tablespoons separately.
• Rinse chicken wings in cold water, pat dry, and place in a shallow baking sheet. Sprinkle with the seasoning and let them marinate, refrigerated and covered with plastic wrap, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a mixing bowl and set aside. Place flour in a shallow plate.
• Heat cooking oil for deep frying to 350°F.
• When the oil is hot, dredge chicken wings first in the egg mixture then the flour. Fry in small batches for 8-10 minutes, being careful not to crowd, turning occasionally, until cooked through and golden. Drain on paper toweling or brown paper bags, sprinkling with reserved spice for added spice level if desired.
• When oil reheats to 350F, add a few more wings to the fryer. Repeat until all wings are cooked.
• Serve with spicy dipping sauce.

Steps:

• Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil.
• In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
• Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
• Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
• Cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
• Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
• Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
• To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.

Steps:

• For the seasoning:.
• Mix the dry rub, salt, and cayenne together in a small bowl.
• Preheat deep-fryer with peanut oil to 350 degrees F.
• For the wings:.
• Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
• Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
• Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
• Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
• Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.