Chicken Wings With Suicide Sauce Recipes

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SUICIDE CHICKEN WINGS



Suicide Chicken Wings image

Make and share this Suicide Chicken Wings recipe from Food.com.

Provided by Kermit in Huntsville

Categories     Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups Frank's red hot sauce
2 tablespoons garlic powder
2 chicken bouillon cubes (or powder)
1 teaspoon pepper
1/2 teaspoon white pepper
2 tablespoons Tabasco sauce
5 ounces barbecue sauce (any brand you like)
5 ounces honey garlic barbecue sauce
2 tablespoons cayenne pepper
1 teaspoon chili powder
1/4 cup butter
4 tablespoons brown sugar
5 lbs chicken wings (tips removed & split in half.)

Steps:

  • Mix all sauce ingrediens in saucepan and heat to melt butter.
  • Deep fry wings in small batches and mix with sauce.

HIGH AND FAST SUICIDE WINGS



High and Fast Suicide Wings image

Provided by Matt Dunigan

Categories     bbq,chicken,grill,North American,Party Favourites,Poultry

Number Of Ingredients 16

½ cup unseasoned rice vinegar
½ cup apple cider vinegar
2 tsp ground coriander
½ tsp ground cloves
½ tsp ground allspice berries
1 medium onion diced fine
2 tsp garlic minced
½ cup lightly packed brown sugar
2 Tbsp black strap molasses
2 tsp Worcestershire sauce
½ bottle dark beer
¼ cup Chipotle chilli in Adobo sauce minced
2 cup crushed tomatoes
1 Tbsp ground chilli paste (optional for extra heat)
Salt and pepper to taste
20 20 Whole chicken wings (drumette and wingette attached) rinsed and patted dry

Steps:

  • Combine all sauce ingredients in a saucepan set over high heat, bring to a boil, reduce heat and simmer 20 minutes stirring frequently.
  • Rinse wings and pat dry and place wings in a sealable plastic bag. Reserve 1 cup of sauce, and pour the rest of sauce into the bag. Toss to ensure chicken is evenly coated.
  • Marinate in the refrigerator for 4 hours.
  • Once chicken is almost done marinating, preheat barbeque to medium heat 350°F (176°C). Oil grill to prevent sticking.
  • Place wings on the grill and cook 10-15 minutes per side or until crispy and cooked all the way through.
  • Remove and serve with extra sauce.

BUFFALO CHICKEN WING SAUCE



Buffalo Chicken Wing Sauce image

If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
salt to taste

Steps:

  • Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 576.2 mg, Sugar 0.3 g

AMAZING AND EASY CHICKEN WINGS



Amazing and Easy Chicken Wings image

These chicken wings are surprisingly delicious for how few ingredients are involved! I made them for the first time at a football party, and within 10 minutes everyone had eaten all 5 pounds!

Provided by Rebecca O- hingham, MA

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 3h15m

Yield 10

Number Of Ingredients 4

2 cups brown sugar
1 cup yellow mustard
¼ cup soy sauce
5 pounds chicken wings, cut into thirds and tips discarded

Steps:

  • Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
  • Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade.
  • Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 30.3 g, Cholesterol 47.6 mg, Fat 12 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 3.2 g, Sodium 699.1 mg, Sugar 28.5 g

AIR-FRYER CHICKEN WINGS



Air-Fryer Chicken Wings image

You can't go wrong with air-fryer chicken wings. Our spice rub has a nice kick from the cayenne seasoning. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

2 teaspoons garlic powder
1 teaspoon garlic salt
1 teaspoon each ground mustard, ginger and nutmeg
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
12 whole chicken wings (2-1/2 pounds)
Optional: ranch salad dressing, Buffalo sauce or barbecue sauce

Steps:

  • Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

Nutrition Facts :

CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE



Cajun Spice Chicken Wings with Remoulade Sauce image

Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!

Provided by Chef John

Categories     Chicken Wings

Time 1h15m

Yield 4

Number Of Ingredients 23

1 tablespoon baking powder
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons ground paprika
1 ½ teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
2 pounds chicken wings, split and tips discarded
1 tablespoon capers, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon ground paprika
1 clove garlic, crushed
1 tablespoon finely sliced green onion
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
salt to taste

Steps:

  • Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
  • Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
  • Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Serve with remoulade sauce.

Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg

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