Pop Rockin Chicken Wings Recipes

K-TOWN WINGS

Steps:

• For the wings: Cut chicken wings into lollipops or cut wings at the joints, discarding the wing tips. Rinse wings under cold water and pat dry.
• For the seasoning: Combine salt, chicken base, garlic powder, ginger powder and white pepper in a large mixing bowl. Add chicken wings and toss together. Marinate wings in the fridge between 2 and 4 hours.
• For the dredge and fry: Add the beaten egg to the wings and toss to coat the wings evenly.
• Combine all-purpose and rice flours in a bowl. Add chicken wings to the bowl and shake off the excess flour. Set aside for 10 minutes.
• Heat oil to 325 degrees F in a deep saucepot. Add the chicken wings one at a time to the hot oil. Fry the wings for 10 minutes. Turn off the heat from the oil, remove the wings and let cool to room temperature.
• Heat oil back up to 350 degees F and fry the wings once again for 5 minutes.
• For the sauce: Combine the brown sugar, vinegar, oyster sauce, soy sauce, rice wine, honey, sesame oil and white pepper in a mixing bowl. Stir until the sugar completely dissolves. Add the chili garlic paste, spiced water and orange slice and gently fold into the sauce.
• Add 5 ounces of the wing sauce to a skillet or a pan. Reduce the sauce until it becomes partially caramelized. Add fried chicken to the pan and carefully coat the wings with the sauce. Plate the wings and add chopped scallions and sesame seeds for garnish.
• Heat oil in a skillet until just before it starts smoking. Turn heat off and add garlic. Cook garlic until it changes color slightly (do not burn the garlic). Add chile flakes and stir until the mixture becomes fragrant, then remove from the stove. Set aside.
• Heat 1/4 cup water in a skillet or saucepan until it boils. Add the peppercorns and continue to boil, 5 minutes. Remove the peppercorns with a strainer and reserve remaining liquid.

ROCKIN' HONEY CURRY CHICKEN WINGS RECIPE

Steps:

• Season cleaned wings with salt and pepper
• Bake in greased baking pan at 425 degrees for 15 minutes
• Turn and bake for an additional 15 minutes
• While chicken is baking, combine coconut oil, honey, mustard and spices in a small saucepan.
• Wisk until thickened.
• Once wings have cooked for 30 minutes, combine wings and sauce in a large bowl.
• Mix well.
• Return wings to baking pan and cook for an additional 10 minutes.

FRIED CHICKEN WINGS

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

GARLIC AND PARMESAN CHICKEN WINGS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
• Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
• Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
• Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
• Bake in the preheated oven until browned, 20 to 25 minutes.

SMOKED JUMBO CHICKEN WINGS

Steps:

• Preheat a smoker to 310 degrees F.
• Stir together the chili powder, paprika, garlic powder, dried parsley, pepper, rosemary, sage, onion powder and salt in a bowl.
• Coat the wings in the rub (save the remainder for another use). Place in the smoker until wings reach an internal temperature of 165 degrees F, about 1 hour 30 minutes.
• Heat oil in a deep-fryer to 350 degrees F.
• Deep-fry wings for 2 to 3 minutes. This makes them crispy on the outside and juicy inside.
• Generously toss wings in Soy Ginger Sauce. Serve Ranch dressing or Alabama sauce on the side to cool the heat from the chiles.
• Blend soy sauce, lime juice, sesame oil, garlic powder, onion powder, ground ginger, garlic and fresh ginger in a food processor. Continue to process, slowly adding olive oil until smooth. Add peppers last, then mix.

HONEY CURRY CHICKEN WINGS

Steps:

• Place chicken in shallow baking pan, skin side up.
• Combine butter, honey, mustard, salt and curry powder; mix well.
• Pour over chicken and bake at 350°F for 1 1/4 hours, basting every 15 minutes.

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.

CHICKEN WING LOLLIPOP APPETIZER

Steps:

• Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints.
• With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone.
• Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet.
• Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear.
• Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.

TAMARIND CHICKEN WINGS

Steps:

• Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
• Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
• Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
• Remove chicken wings and serve.