Olivers Chicken Wings Recipes

GINGER & HONEY CHICKEN WINGS

Steps:

• Trim and finely slice the spring onions and chilli, placing them into a bowl with the honey and soy sauce. Peel, then grate in the ginger, and pick in the thyme leaves. Mix well.
• Place the chicken sings in a single layer in a wide, shallow, non-reactive dish. Pour or brush over the marinade, cover and place in the fridge to marinate for 24 hours.
• Cook the wings on a hot barbecue or griddle pan for 15 to 20 minutes, or until dark and the juices run clear, turning often. If cooking on a griddle, finish the wings in the oven at 180ºC/350ºF/gas 4 for 10 to 15 minutes to make sure they're cooked through.

OLIVER'S CHICKEN WINGS

Steps:

• Preheat oven to 375 degrees and line a large roasting pan with foil.
• To make the dressing, combine all ingredients except cheese in blender and blend well. Add 3/4 of the cheese and blend until just mixed. Stir in remaining cheese and refrigerate for an hour.
• To make wings, coat with 2 tablespoons hot sauce and oil. Sprinkle remaining ingredients over wings and toss. (Wings can marinate in the refrigerator for up to a day.) Spread wings in a pan, and in a single layer, roast them about 50 minutes, turning halfway through. Cover and set aside.
• Preheat broiler. Line a baking sheet with foil. Using tongs, remove wings from pan, place on baking sheet and pour on remaining hot sauce. Place them onto the baking sheet and, watching closely, broil till they are crisp but don't burn, about 1 to 3 minutes. Serve immediately with ice-cold dressing and celery.

CRISP FRIED CHICKEN WINGS

Steps:

• Mix flour, salt, 1/2 teaspoon paprika, garlic powder, and black pepper together in a sealable plastic bag.
• Pour evaporated milk into a bowl. Dip a few chicken wings into evaporated milk to coat. Remove wings from milk and shake to remove excess. Put wings into the sealable bag, seal the bag, and shake to coat wings in flour mixture. Move coated wings to a plate, keeping them from touching. Repeat process with remaining wings until all are coated in the flour mixture.
• Heat olive oil in a large skillet over medium-high heat.
• Fry chicken wings in hot olive oil, turning regularly, until browned on all sides and no longer pink at the bone, about 25 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Season fried wings with additional paprika.

SCOTT'S COAST-TO-COAST FAMOUS CHICKEN WINGS

Steps:

• Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
• Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
• Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

BAKED BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

OVEN-BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
• Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
• Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
• While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
• Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

OVEN FRIED CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray.
• Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl.
• Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish.
• Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.

ROASTED CHICKEN WINGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
• Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
• Spread chicken wings out in a single layer on the prepared baking sheets.
• Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.