Fiery Kickoff Wings Recipes

MCCORMICK GRILL MATES FIERY KICKOFF WINGS

Steps:

• Combine the marinade mix, vinegar, oil, ketchup, and crushed red pepper flakes in a bowl or zip-top plastic bag. Mix well. Add the wings and toss to coat evenly in the marinade. Cover the bowl or seal the bag and refrigerate for 30 minutes (or up to 6 hours). Preheat the grill to medium heat. Or preheat the oven to 400 degrees F. Remove the chicken from the marinade and discard the marinade. Place the wings on the grill and cook for 15-18 minutes or until cooked through, turning frequently. Or, place the wings in a shallow baking pan and bake at 400 degrees F for 30-35 minutes, turning occasionally until done.

SWEET 'N' SPICY WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.

FIERY KICKOFF WINGS RECIPE

Steps:

• Mix marinade mix, vinegar, oil, ketchup, and red pepper in large bowl. Add wings; toss to coat evenly. Cover and refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400-degree oven in 15-by-10-by-1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

FIERY KICKOFF WINGS

Steps:

• Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

FIERY WINGS

Steps:

• Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
• In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
• To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

FIERY KICKOFF WINGS

Steps:

• Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

KOREAN CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F.
• Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
• In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
• In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
• Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.