GRILLED WING ZINGERS
My husband fine-tuned this recipe-and the results were spectacular! These spicy-hot grilled wings help make the party. You can easily adjust the heat level by altering the amount of chili powder and cayenne. The wings take a little time, but they're worth it. -Angela Roster, Greenbackville, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield about 6-1/2 dozen.
Number Of Ingredients 15
Steps:
- Cut chicken wings into 3 sections; discard wing tip sections. Set wings aside., In a small saucepan, bring brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer, uncovered, until butter is melted and sauce is heated through, 6-8 minutes. Cool., In a large shallow dish, combine sugar and seasonings. Add chicken wings in batches and turn to coat evenly., Grill, covered, over indirect medium heat until juices run clear, 35-45 minutes, turning and basting occasionally with sauce., In a small bowl, combine blue cheese and ranch salad dressing; serve with chicken wings and celery sticks.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 170mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
CIDER-GLAZED CHICKEN WINGS WITH APPLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brush 2 baking sheets with olive oil, place in the upper and lower thirds of the oven and preheat to 450˚. Toss the wings in a large bowl with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Divide the wings between the hot baking sheets; use tongs to space them out as much as possible. Roast, switching the pans halfway through, until the wings are crisp and golden, about 30 minutes.
- Meanwhile, combine the cider, 1/3 cup vinegar and the Worcestershire sauce in a small saucepan. Bring to a simmer over high heat, then lower the heat to medium and cook until reduced to 1/2 cup, about 12 minutes. Whisk in the butter.
- Once the wings are done, combine all the wings on one baking sheet and turn on the broiler. Brush the wings with about one-quarter of the cider sauce and broil until glazed, 1 to 2 minutes. Flip and broil 1 more minute. Transfer to a large bowl and toss with the remaining cider sauce.
- Toss the apples, celery and leaves, half of the scallions, the olive oil and the remaining 2 teaspoons vinegar in a bowl; season with salt and pepper. Divide the salad and wings among plates; top with the remaining scallions.
Nutrition Facts : Calories 520, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 195 milligrams, Sodium 557 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 33 grams, Sugar 16 grams
PITMASTER WINGS WITH ALABAMA WHITE BARBECUE SAUCE
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.
TWICE-FRIED CHICKEN WINGS
Chef Michael Solomonov fries up his chicken Korean-style at his restaurant, Federal Donuts. The wings are cured ahead of time for deep flavor, dunked in a thin cornstarch batter, then fried twice for a super crispy, tempura-like crunch.
Provided by Michael Solomonov
Categories appetizer
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and combine until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) Place the coated wings in a single layer on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the wing. When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
- Second fry: When the oil is hot, use the slotted spoon to gently ease the wings back in. Fry for 4 minutes, or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
TAILGATING ASIAN WINGS
Provided by Guy Fieri
Categories appetizer
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the wings at home:
- Preheat the oven to 350 degrees F.
- Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
- Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
- For the Asian sauce at home:
- Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
- For the wings tailgaiting:
- Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.
WING ZZZINGERS
This recipe was featured on a show called "Calling all Cooks" that used to be on Food Network. The man who featured this recipe is Steve Vandegrift, and if I remember correctly, he is a Fireman who makes this for his station all the time. And we know those Firemen CAN cook! These are by far the BEST homemade wings I've ever eaten!! All the glory goes to Steve!
Provided by Bella Rachelle
Categories Chicken
Time 31m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce combine all the ingredients and warm on a stove or microwave, then put in spray bottle and set aside.
- In a large bowl put the wings in it and pour some hot sauce over them, toss to coat. Add seasoning mixture to the wings and toss to coat.
- Place wings on grill, smoker or in the oven and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 hours to 3 hours, depending on the heat of your grill. They're done when they break at the joint or you can break the wing tip off.
- Enjoy these wings, they will be a hit at any gathering!
Nutrition Facts : Calories 992, Fat 61.3, SaturatedFat 20.4, Cholesterol 269.1, Sodium 1541.9, Carbohydrate 50.6, Fiber 3.6, Sugar 43.5, Protein 60
WING ZINGERS
Make and share this Wing Zingers recipe from Food.com.
Provided by Learning the Ropes
Categories Chicken
Time 33m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients and warm on stove or in microwave, then put in a spray bottle and set aside.
- Rinse and drain 3 1/2 to 4 pounds chicken wings. Pour some of the Red Hot hot sauce over them and toss.
- Mix rest of spices in bowl.
- Add some of the spice mix to the chicken until generously coated. You will lose some in the cooking, so dont skimp.
- Place the wings on a gas grill (or smoker) and slow cook them at a low temperature.
- After 20 minutes baste/mist with sprayer at least every 10 minutes.
- Flip them after you mist them.
- Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill.
- They are done when they break apart at the joint or you can break the wing tip off.
Nutrition Facts : Calories 557.7, Fat 33.8, SaturatedFat 11.5, Cholesterol 146.3, Sodium 943, Carbohydrate 31.7, Fiber 2.3, Sugar 27.3, Protein 32.3
WING ZZZINGERS
Your friends and family will rave about these wings! And what makes these so unusual is because of the fact that when you baste these bad boys, you can use a common household sprayer. I know it sounds wild but it does work really well.
Provided by Jamallah Bergman
Categories Poultry Appetizers
Time 3h30m
Number Of Ingredients 13
Steps:
- 1. For sauce: Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside.
- 2. The above should be enough for 7 to 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in teh cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temp. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off.
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