Devil Wings Recipes

DEVILLED WINGS

Steps:

• Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Combine first 5 ingredients in a bowl large enough to hold the chicken. Toss in chicken. Arrange wings in a single layer on the baking sheet. Spoon any mustard mixture in the bowl over the wings. Season wings with salt. Bake 30 to 35 minutes, turning them once, or until cooked through. Transfer wings to a serving platter and enjoy. Note: Chicken wingettes, the middle part of the wing, and drumettes, the meatier portion, are available in our meat department. Dried sage leaves are available in our bottled herb and spice aisle. It's made from crumbled sage leaves; don't confuse it with powder-like ground sage.

CLASSIC HOT WINGS

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.

DEVILED CHICKEN WINGS

Steps:

• Place wing pieces in a large Ziploc plastic bag.
• Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
• Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
• Refrigerate overnight, turning and kneading several times.
• Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
• Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
• Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
• Transfer wings to a serving dish, and pour and scrape the sauce over them.
• Serve hot.
• Serves 6-8.

DEVIL WINGS

Steps:

• In a large (2 gallon) resealable freezer bag, mix pepper sauce and dressing.
• Reserve 1 cup for basting and dipping.
• Add chicken wings to bag, seal and refrigerate at least 2 hours.
• Turn bag frequently while marinating.
• Bake wings at 350 for 45 minutes, basting with the reserved sauce.

DEVILED CHICKEN WINGS

Steps:

• Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 1 1/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
• Preheat oven to 450°F and oil rack of a broiler pan.
• In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides up, on rack.
• Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.