Spicy Hot Wings Recipes

Steps:

• Set oven to broil.
• Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
• Arrange the wings evenly in a single layer.
• Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
• In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
• Up to this point, all above can all be prepared a day in advance and refrigerated.
• Set oven to 375 degrees F.
• Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
• Bake for 35-40 minutes (basting with remaining sauce during cooking).
• To crisp up the wings, place under broiler for a couple of minutes.

Steps:

• Cut chicken wings into three sections discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Combine the butter, hot pepper sauce, garlic salt and paprika; pour over wings. Bake at 375° for 30 minutes. Turn; bake 20-25 minutes longer or until chicken juices run clear., Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender. Cover and process until smooth. Pour into a bowl; sprinkle with paprika if desired. Cover and refrigerate until serving. Drain wings. Serve with sauce and celery if desired.

Steps:

• Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
• Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
• Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
• Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
• Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
• Combine all ingredients in a large bowl and set aside until ready to use.
• Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

Steps:

• Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
• Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
• Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
• In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
• Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

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:

• 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:

• 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:

• Thaw wings and pat dry, set aside.
• Preheat Oven to 350 Degrees.
• Combine flour, pepper, and seasoned salt in a medium-sized bowl.
• Add oil to large skillet and heat on medium-high.
• When oil is ready for frying, use tongs to coat wings in flour/pepper/salt mixture and add to pan.
• Be sure to add wings to pan slowly as to not bring doing the temperature of the oil too quickly.
• Fry wings until slightly golden on each side.
• You will move wings to a baking sheet with either a cooling rack or baking grid on top of the sheet. You can line with foil as well to minimize cleanup. Basically, you want the wings to cook and the oil to drip down to the pan, so whatever you need to use to do that will work!
• Place wings in oven for 30-40 minutes.
• You should remove when they are crispy enough for you--I like mine crispy so I tend to go for 40-45 minutes.
• While wings are in the oven, prepare the sauce.
• Melt 1/2 cup of margarine in a small saucepan.
• Add garlic, finely chopped.
• Sautee garlic in butter for 3-4 minutes on medium-low heat.
• Add hot sauce.
• When wings are done, remove from oven and let them rest for 5 minutes or so.
• Use tongs and coat wings in sauce and plate.
• Enjoy with ranch or blue cheese dressing!

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil.
• To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
• In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
• Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Cut off wing tips and cut each in half at the joint.
• Toss all spices in a bowl and mix vigorously.
• Spread the mixture on the chicken wings and bake at 375°F.
• for 25 minutes on each side, or until crispy.
• Serve right from the oven with ranch or blue cheese dressing and celery sticks.

Steps:

• you can adjust the"hot/sweetness" of this by starting with 1 cup of hot sauce and brown sugar and adding more of whatever your preference is.
• mix hot sauce with brown sugar, stir and heat in microwave, just until mixed smooth.
• sprinkle wings with salt, pepper, or garlic powder (optional).
• heat oil, and drop wings in, fry for 9-12 minutes depending on the fryer you are using, you want them to be a golden brown and crispy.
• remove the wings from the oil and let them drain on paper towels for 2-3 minutes.
• dip wings in hotsauce-brownsugar mixture.
• put wings back in peanut oil for 2-3 minutes.
• careful of any splattering.
• remove wings again.
• place on paper towels again for 1 minute.
• then put all wings into hotsauce-brownsugar mixture.
• serve with blue cheese dressing.

Steps:

• Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired.
• Rinse wings in cold water, pat dry with paper towels and set aside.
• In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well.
• Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. "Chilling the chicken wings is important to achieve nice, crispy wings.".
• In a mixing bowl add Panko bread crumbs.
• In another bowl, whisk together eggs and milk until frothy.
• Remove chicken from the refrigerator and shake off any excess flour coating.
• Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated.
• In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F.
• Place chicken in the pan with the main meat side up and fry for 6 minutes.
• Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned.
• Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing.
• Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
• In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly.
• Pour the hot sauce over the chicken wings and toss to coat well.
• Serve immediately or while they are still hot.
• You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes.
• NOTE: You may also use the following choices of hot sauces.
• 1 tablespoon of Red Hot Sauce - wings will be medium hot.
• 2 tablespoons of Sriracha Hot Chili Sauce - wings will be hot.
• 2 teaspoons of Sambal Oelek - wings will be very hot.

Steps:

• In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
• Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.

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:

• In a large bowl, combine the first 14 ingredients. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight., Preheat oven to 375°. Drain chicken, discarding marinade. Transfer chicken to two greased 15x10x1-in. baking pans. Bake 35-45 minutes or until juices run clear.

Steps:

• Preheat oven to 350°. Place the chicken wings in two greased 15x10x1-in. baking pans. In a large bowl, combine the remaining ingredients. Pour over wings. , Bake, uncovered, 40-45 minutes or until chicken juices run clear. Spoon sauce from pans over wings if desired. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture.
• Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels.
• Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper.
• While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce.
• Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.