Chile Rubbed Wings Recipes

BAKED CHILI RUB WINGS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup. Top baking sheet with a baking rack and lightly spray with nonstick cooking spray.
• In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on a prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to a freezer bag and repeat.
• Bake on the upper middle rack for 40-50 minutes or until chicken is cooked through. Move oven rack approximately 6-8" from broiler and broil to desired crispiness, watching closely so they don't burn. Optional: Flip chicken wings over and broil the other side until crispy.

SWEET CHILE GARLIC WINGS

Steps:

• Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
• Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
• When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

CHILE-RUBBED WINGS

Steps:

• 1. Preheat oven to 450. Line 2 baking sheets with parchment paper and lightly oil. In a large bowl mix all the spices together with 2 tsps salt and 1/4 tsp pepper.Add wings and toss to coat. Spread wings on sheets and bake turning once until brown and crisp, about 40 minutes.
• 2. FOR EVEN HOTTER WINGS .....before tossing wings with spice mixture marinate with this marinade: Mix in a blender 2 jalapeno peppers,1/2 cup cilantro, 1/4 tsp cayenne pepper, juice of one lime and 1 1/2 tablespoons of vegetable oil. Toss the wings and marinate 2 hours. Brush off the marinade and rub in spices omitting black pepper. Bake as directed above.

THE GREATEST RUBBED WINGS

Steps:

• Combine wings and cola in a large bowl. Place in the fridge to marinate for 1 hour.
• Mix sazon seasoning, mustard, cayenne pepper, seafood seasoning, celery salt, brown sugar, and BBQ seasoning together for the rub.
• Drain wings and discard cola. Mix wings thoroughly with 1/2 cup hot sauce, then toss in the rub to coat.
• Preheat oven to 425 degrees F (218 degrees C). Grease a broiler pan with cooking spray.
• Bake wings in the preheated oven for 30 minutes. Flip and continue baking until crispy, about 20 minutes more. Toss wings with the remaining hot sauce and return to the oven for 5 more minutes.

CHILI-RUBBED BBQ WINGS

Steps:

• Mix oil, seasonings and 2 Tbsp. barbecue sauce until blended; rub onto wings. Place in large bowl. Refrigerate 4 hours.
• Heat grill to medium-high heat. Grill wings 20 min. or until done, turning occasionally and brushing with remaining barbecue sauce for the last 5 min.

KOREAN CHILE WINGS

Steps:

• For the wings: Bring the oil to 350 degrees F in a deep-fryer or Dutch oven.
• Toss the wings in salt and pepper, then fry for 8 minutes. Set aside to cool. (Keep the oil hot.)
• For the Korean chile sauce: Combine the lime juice, garlic and ginger in a blender, then blend until smooth. Add the honey and blend long enough to combine. Add the gochujang and sesame oil and blend until smooth.
• For the blue cheese dressing: In a blender, combine half the blue cheese crumbles with the buttermilk, sour cream, mayonnaise, vinegar, garlic powder and onion powder. Blend until smooth. In a large bowl, combine the contents of the blender with the remaining blue cheese and Worcestershire, then whisk until incorporated. Season to taste.
• For the garlic ginger aioli: Place the ginger in a blender and add lime juice to cover. Blend until smooth, then transfer to a bowl. Place the garlic in a blender and cover with oil; blend until smooth. Return the ginger purée to the blender along with the scallions. Add the mayonnaise to the blender and blend until incorporated.
• Fry the par-cooked wings for 5 minutes. At the same time, heat a noncoated pan over medium heat. Transfer the wings to the pan and increase the heat to high. Pour a generous amount of Korean chile sauce on the wings, tossing constantly, until the wings begin to develop a nice char. Garnish with the black sesame seeds. Serve with the blue cheese dressing, garlic ginger aioli and assorted veggies.

CHILI-RUBBED CHICKEN

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.