Restaurant Style Hot Wings Recipes

EASY RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• Rinse chicken wings in cold water; drain and pat dry with paper towels.
• Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.
• Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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 WINGS

Steps:

• Preheat a grill to medium-high.
• Season the wings with Cajun pepper. In a medium bowl, combine the chipotle pepper sauce with 1 tablespoon Cajun pepper, and honey, to taste. Place the wings on the grill and as you cook them, turn them and brush each time with the pepper sauce mixture. Make sure the wings cook long enough on each side so they get crispy around the edges.
• Remove the wings from the grill and brush again with the pepper sauce mixture before serving.

CLASSIC HOT WINGS

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

LIKE 'EM HOT WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tips. In a large bowl, combine the hot pepper sauce, garlic and seasonings. Add wings; toss to evenly coat. Transfer to a well-greased 13x9-in. baking dish. , Bake, uncovered, at 425° until chicken juices run clear, 30-40 minutes, turning every 10 minutes. If desired, serve with celery, carrots and blue cheese dressing.

HEALTHIER RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
• Preheat oven to 400 degrees F (204 degrees C).
• Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
• Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

RESTAURANT STYLE WING AND RIB SAUCE

Steps:

• Whisk hot sauce, honey, and brown sugar together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer for 30 minutes, whisking frequently.

HOT WINGS RECIPE BY TASTY

Steps:

• Salt and pepper wings.
• Spray with olive oil so they do not stick.
• Put chicken wings in air fryer at 350°F (175°C) for 10 minutes. Flip. Air fry for 10 minutes more.
• Melt the butter. Add Worcestershire and Frank's red hot.
• Drench the chicken in the sauce.
• Enjoy!

HOT WINGS

Steps:

• Cut wings into 3 sections; discard wing tip section. In a deep cast-iron or electric skillet, heat oil to 350°. Fry chicken wings, a few at a time, about 9 minutes or until golden. Drain on paper towels; place in a large bowl. , In a small saucepan, combine the next 7 ingredients; cook and stir 5-10 minutes. Pour over cooked wings; let stand 10 minutes. With a slotted spoon, remove wings from sauce and place them in a single layer on greased baking sheets. , Bake at 350° for 15 minutes. Serve hot with vegetable sticks and dressing for dipping.

"CALL THE FIRE DEPARTMENT" HOT WINGS

Steps:

• In a bowl, combine flour, cayenne pepper, paprika, salt and pepper; mix.
• Rinse off wings and coat in flour mixture.
• Spray a large baking sheet with non-stick cooking spray and place wings on baking sheet.
• Preheat oven to 375°F.
• Bake wings for 40 minutes, turning once 1/2 way through cooking.
• While wings are baking, combine butter, Frank's hot sauce, and Tabasco in a plastic bowl with lid.
• Once wings are finished baking, place 8-10 wings in the bowl.
• Cover and shake to coat.
• Serve with Ranch Dressing!

NASHVILLE-STYLE HOT WINGS RECIPE BY TASTY

Steps:

• Combine all master spice mix ingredients and separate into three equal portions.
• In a large bowl combine chicken wings, ⅓ master spice mix, the buttermilk. Cover and chill for as long as possible (4 hours to overnight).
• Rinse the brined wing pieces and pat dry.
• Mix the flour with another ⅓ of the master spice mix.
• Dredge the chicken wing pieces in the flour/spice mixture. Shake off any excess. Set aside.
• Heat your oil to 325˚F (170˚C).
• Fry the wings for 8-10 minutes, until the internal temperature reaches 165˚F (74˚C). The wings will splatter so its a good idea to have a lid nearby!
• Take the wings out and drain on a paper bag or paper towels.
• Place the lard in a saucepan and sprinkle over the last ⅓ of your master spice mix. Once the lard is melted and warm, stir the mixture, and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve right away!
• Enjoy!