Chicken Wings With 2 Dipping Sauces Recipes

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CHICKEN WINGS WITH 2 DIPPING SAUCES



Chicken Wings With 2 Dipping Sauces image

This is a favorite when we have family gatherings. The grandkids seem to really like the choices in dips and they aren't hot like buffalo wings. From Betty Crocker Easy Get-Togethers.

Provided by lazyme

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sour cream
1/4 cup cucumber, finely chopped
4 medium green onions, thinly sliced
2 tablespoons milk
1 teaspoon italian seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne
1 garlic clove, finely chopped
1/3 cup olive oil
1/3 cup maple syrup
1/3 cup Dijon mustard
2 lbs chicken wings, seasoned

Steps:

  • Zesty Italian Dip:.
  • Mix all ingredients.
  • Maple Dijon Sauce:.
  • Mix all ingredients with a wire whisk.
  • Make dips; cover and refrigerate until serving.
  • Reheat ready-to-eat wings if necessary; if using frozen wings, bake as directed on package.
  • Serve with dips.

Nutrition Facts : Calories 440.8, Fat 33.7, SaturatedFat 10.2, Cholesterol 100.6, Sodium 255.6, Carbohydrate 12, Fiber 0.6, Sugar 8.6, Protein 22.4

SMOKED JERK CHICKEN WINGS WITH HONEY-TAMARIND DIPPING SAUCE



Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce image

This fragrant and spicy jerk marinade gives an instant shot of Jamaican flavor to these smoky wings. Pimento wood, which comes from the allspice tree, provides the unique smoke flavor of Jamaican jerk chicken. Hard to find in the US, the unique flavor of the wood really has no exact substitute but apple and pecan wood are often suggested as an acceptable substitute. Stay away from stronger woods such as hickory or mesquite as those woods will overpower the flavor of the jerk marinade. The tart tamarind melts into mellow honey smooth dipping sauce making these an instant tailgating classic.

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 16

Smoked Jerk Chicken Wings:
2 pounds chicken wings, split, wing tips removed
1/4 cup canola oil
1/4 cup brown sugar
1 tablespoon ground allspice
2 teaspoons ground cascabel chile
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 cup orange juice
1/4 cup clover honey
1/4 cup ketchup
1/4 cup tamarind concentrate
1-inch piece ginger, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar

Steps:

  • For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, chile, black pepper and salt. Generously coat the chicken with the spice mix.
  • Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
  • Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
  • Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter.

SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE



Spicy Chinese Five-Spice-Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce image

Provided by Dave Lieberman

Categories     appetizer

Time 45m

Yield 40 wings

Number Of Ingredients 11

40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five-spice powder
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce, recipe follows
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 500 degrees F.
  • If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
  • Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
  • Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
  • Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE



Grilled Chicken Wings with Anchovy Dipping Sauce image

Properly grilled chicken is a pleasure, even when you dress it with nothing but lemon juice-or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you're serving at the same time. When you're grilling the chicken, don't build too hot a fire and keep part of the grill cool-don't put any fuel under it at all-so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.

Yield makes 4 servings

Number Of Ingredients 6

3 pounds chicken wings
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons butter (or more oil)
2 garlic cloves, roughly chopped
10 oil-packed anchovy fillets, or to taste, plus some of their oil

Steps:

  • Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
  • Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
  • Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
  • Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
  • This sauce makes a great dressing for grilled fish as well. It's also good with raw or lightly cooked vegetables.
  • Chicken thighs, or leg thigh pieces, are just as good as wings here; the cooking time will be a little longer.

CHICKEN WINGS WITH CREAMY DIPPING SAUCE



Chicken Wings With Creamy Dipping Sauce image

I found this recipe on Pillsbury.com. This recipe is perfect just the way it is. I love this recipe because it is super simple and very flavorful. I've made this for holiday parties, small get-togethers, and just for an easy dinner for my husband and myself. I really hope that you enjoy it!

Provided by CyndiCB

Categories     Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons dried thyme leaves
1 tablespoon brown sugar, packed
1 tablespoon garlic, finely chopped (3 to 4 medium cloves)
3 teaspoons ground allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons red pepper sauce (I use Frank's Red Hot Sauce)
3 lbs chicken wings
1/2 cup green onion, chopped (8 medium)
1/2 cup sour cream
1/2 cup mayonnaise

Steps:

  • In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
  • Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
  • Bake 45 minutes or until chicken is no longer pink next to bone.
  • In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.

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