Hot Apple Chicken Wings Recipes

ALL TIMES FIERY APPLE WINGS

Steps:

• Combine the ginger cider, sweet cider, salt and 1 cup water in an airtight container. Tie the juniper, peppercorns and bay leaves up in some cheesecloth to keep it together (this is called a sachet). Rinse the chicken wings, then add them to the container and store, refrigerated, overnight or for up to two days.
• Preheat the oven to 350 degrees F.
• Mix together the paprika, garlic powder, onion powder, chili powder, oregano, and salt in a large bowl. Remove the wings from the brine and rinse thoroughly. Rub the wings with the spice mixture and place on a baking sheet. Bake until an internal temperature of 165 degrees F is reached, 30 to 45 minutes. Serve with Fiery Apple Wing Sauce.
• Combine the hot sauce, cider, cider syrup, garlic powder, onion powder and cayenne in a large saucepan. Cook for 30 to 45 minutes on medium heat.
• Melt the butter in a separate saucepan. Once the sauce base has cooked down slowly, stream the melted butter into the base while whisking thoroughly to emulsify.

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

APPLE BBQ SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 425°F.
• Combine first 6 ingredients and process the apple, onion, and green pepper in a food processor. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes.
• While the sauce is heating up,place all the Rub ingredients in a bowl and stir together with a spoon. Rub chicken wings on all sides with the spice mixture.
• Arrange chicken wings in a pan that you have lined with foil and sprayed with cooking spray.
• Bake in preheated oven for 15 minutes.
• After wings have baked for 15 minutes, remove from oven, pour sauce over the wings making sure they are coated on all sides and return to oven.
• Bake for 20 more minutes turning occasionally (every 4 to 5 minutes) so that they are well coated.
• Remove from oven and enjoy!

PAT'S FAMOUS HOT WINGS

Steps:

• For the dipping sauce:
• In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
• For the seasoning:
• Mix the dry rub, salt, and cayenne together in a small bowl.
• Preheat deep-fryer with peanut oil to 350 degrees F.
• For the wings:
• Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
• Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
• Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
• Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
• Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.

HOT APPLE CHICKEN WINGS

Steps:

• Heat olive oil in a large skillet over med-high heat. Sprinkle chicken wings with salt, pepper and 1 tbsp. of chili powder seasoning both sides. Brown chicken in pan, turning once so both sides are crispy - about 10 mins. Move chicken to a plate and discard all but 1 tbsp. of the oils in the pan. Add butter, maple sugar, apples and shallots to the pan. Cook until apples caramelize. Add apple cider and balsamic vinegar, boil liquids until they reduce, stirring frequently. Add remaining chili powder. Return chicken to pan, flip several times to coat. Reduce heat to simmer. Cover partially with lid and cook for 20 mins or until chicken is cooked through. For extra spicy kick, add chili powder directly to chicken wings in final stages of cooking, flipping to coat.

1-HOUR BUFFALO CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Grease with nonstick spray.
• Add the wings to a large bowl and pat dry with paper towels. Season with salt and pepper.
• In a small bowl, whisk together the baking powder, garlic powder, onion powder, and paprika. Sprinkle the dry rub over the wings and toss to coat.
• Arrange the wings on the wire rack, making sure they are right side up and not touching each other.
• Bake for 30-45 minutes, flipping the wings halfway though, until the internal temperature reaches 165°F (75°C).
• While the wings bake, make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, apple cider vinegar, garlic powder, onion powder, dill, and salt. Refrigerate until ready to serve.
• Make the buffalo sauce: Melt the butter in a medium skillet over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, and cayenne, if using, and whisk until combined. Bring to boil over high heat, then reduce the heat to medium-high and cook until slightly reduced, 3-4 minutes.
• Transfer the wings to a large bowl and toss with the warm buffalo sauce until well coated.
• Serve the buffalo wings with the buttermilk ranch.
• Enjoy!

BONELESS HOT WINGS--APPLEBEE'S COPYCAT

Steps:

• Trim breasts and cut into 1 inch chunks.
• Combine the flour, paprika, cayenne pepper, and salt in a LARGE bowl.
• Mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside.
• Put the wings into the large bowl of flour mixture, coating each wing evenly.
• dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.).
• Heat oil in a deep fryer to 375°F (You want just enough oil to cover the wings entirely -- an inch or so deep at least.).
• Fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• Remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• For Coating:.
• Combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
• Quickly put the wings into a large bowl. *You could also use a large plastic container with a lid for this.
• Add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.