SPICY GRILLED CHICKEN WINGS
We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pepper and salt in a medium bowl.
- Add the garlic cloves and crush into the salt and pepper to make a thick paste.
- Add the lemon juice, crushed red pepper, and hot sauce.
- Whisk in the olive oil slowly until well combined.
- Place the chicken wings in a large sealable plastic bag.
- Add the marinade and seal the bag tightly.
- Shake the bag well to coat.
- Refrigerate for 12-48 hours.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
- Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
- Throw away the marinade.
- Serve hot, at room temperature, or chilled (see how versatile this is?).
- The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21
GRILLED SPICY CHICKEN WINGS
These Tex-Mex inspired wings are great as a party appetizer, but I also use them for dinner. Just pair the wings with a spicy rice and bean dish and a salad.-Julie Butler, Puyallup, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce.
Nutrition Facts : Calories 68 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 110mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS
Try a lightened-up take on two classic game day snacks. Colorful and crisp, these air-fried chips made from purple potatoes, sweet potatoes and beets taste great alongside fragrant herb-and-spice-rubbed chicken wings. And since both are made without frying, there's less mess to clean up.
Provided by Sunny Anderson
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
- Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
- Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
- Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
- Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
- Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
- For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
- Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
- Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
- Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
- Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.
SPICY GRILLED CHICKEN WINGS RECIPE
These simple chicken wings are rubbed down with spices to give them a kick. You can adjust the amount of cayenne to vary the heat.
Provided by Derrick Riches
Categories Appetizer
Time 45m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Take the whole chicken wings and flip the tips around, tucking them so they don't burn.
- Combine the garlic salt, cayenne, black pepper, and dried oregano in a large resealable bag.
- Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
- Meanwhile, prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium-high (400 F to 475 F). When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently. Grill the chicken wings in batches, if necessary.
- Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 175 F to 180 F). This should take about 20 to 25 minutes. Watch closely to prevent burning.
- Remove the wings from grill and serve immediately.
Nutrition Facts : Calories 32 kcal, Carbohydrate 3 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 814 mg, Sugar 0 g, Fat 2 g, ServingSize Serves, UnsaturatedFat 0 g
SPICY GRILLED CHICKEN WINGS
Gochujang and grated fresh ginger give this dish a tasty kick. The honey in the marinade chars a good bit on the grill for a rich, caramelized flavor that balances out the heat.
Provided by Ann Taylor Pittman
Time 1h30m
Number Of Ingredients 8
Steps:
- Whisk together gochujang, oil, honey, ginger, and garlic in a large bowl. Add chicken wings, and toss well to coat. Let marinate in refrigerator 1 hour.
- Preheat a grill to medium (350°F to 400°F). Remove wings from marinade, letting excess drip off; discard marinade. Arrange wings on oiled grates. Grill, covered, until a thermometer inserted into thickest portion of meat registers 165°F, about 20 minutes, turning wings every 4 to 5 minutes. Arrange wings on a platter, and sprinkle with scallions and sesame seeds.
GRILLED SPICY THAI CHICKEN WINGS
Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavor in these grilled wings.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h25m
Yield 40
Number Of Ingredients 9
Steps:
- Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
- In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 2 g, TransFat 0 g
GRILLED HOT, SWEET AND STICKY CHICKEN WINGS
The name says it all for these wings. These are easy and tasty....quite spicy for the heat lovers...decrease the amounts of Tabasco and chili powder if you can't take the heat! Prep time does not include marinating time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 20 wings
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
- Rinse the chicken wings under cold water and pat dry with paper towels.
- Place in a large, resealable plastic bag and pour in the marinade.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade.
- Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
- Remove the wings from the bag and discard the marinade.
- Lightly brush or spray the wings with olive oil.
- Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
- Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
- Serve hot with napkins.
Nutrition Facts : Calories 127.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 37.7, Sodium 129.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.4, Protein 9.3
CRISPY GRILLED WINGS
My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 pieces.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
HOT AND SPICY GRILLED CHICKEN WINGS
Heat things up with our Hot and Spicy Grilled Chicken Wings. This recipe is perfect for a cookout. These Hot and Spicy Grilled Chicken Wings include tangy, creamy flavor that you'll love.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
- Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
- Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
- Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.
Nutrition Facts : Calories 320, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0.8553 g, Fiber 0 g, Sugar 0 g, Protein 13 g
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
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