Spicy Chicken Wings Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix the ingredients for the spice rub together. Put the chicken wings in a large bowl and mix with the spice rub and a good amount of seasoning. Spread out in a single layer on a large foil-lined baking tray (or 2 smaller ones). Roast for 45 mins, then remove from the oven and drain off any excess oil.
• Heat a gas or charcoal barbecue to high. Mix the ingredients for the hot sauce in a small bowl and brush all over the chicken wings. Cook the wings on direct heat on the barbecue for 3-4 mins each side or heat oven to 220C/200C fan/gas 7 and cook the wings for 15 mins. Serve with plenty of napkins.

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.

Steps:

• Place the wings in greased large baking pans. Bake at 375° for 40-50 minutes or until juices run clear. , Meanwhile, in a Dutch oven, combine the cornstarch, soy sauce and water until smooth. Stir in the pepper sauce, ginger and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in oil., Drain wings; transfer to large roasting pans. Top with sauce and stir to coat. Bake for 45-55 minutes, stirring occasionally, until lightly glazed and heated through.

Steps:

• Mix first 3 ingredients until blended; pour over wings in shallow dish. Stir to evenly coat wings. Refrigerate 30 min. to marinate, turning after 15 min.
• Heat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings 15 min., turning occasionally. Combine barbecue sauce and wing sauce; brush half onto wings. Continue grilling 4 to 5 min. or until wings are done, turning and brushing frequently with remaining sauce mixture.
• Place wings on platter; sprinkle with onions.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
• Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
• Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.

Steps:

• Preheat oven to 350°F.
• Cut wings by disjoining the two sections and trim away excess fat.
• Place wings on a baking sheet lined with foil and bake for 35 minutes.
• Set aside.
• In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
• Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
• Cook for 2 more minutes then transfer to a large bowl and set aside.
• In the same skillet add 4-6 tablespoons canola oil.
• Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
• Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
• Marinate in fridge for at least 2 hours or overnight.
• Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
• Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
• SWEET-HOT GARLIC CHILI SAUCE:.
• 1/2 cup rice vinegar.
• 1/2 cup white sugar.
• 1/4 cup water.
• 3 tablespoons fish sauce.
• 2 tablespoons Sherry wine.
• 3 cloves garlic, minced.
• 3/4 teaspoons Thai dried crushed chilis.
• 1/4 cup tomato ketchup.
• 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
• Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
• Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
• Reduce heat to low and add the cornstarch mixture incorporating into sauce.
• Cook until thickened about 5 minutes.
• Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
• Serve with wings.