Spicy Chicken Wings With Gorgonzola Cilantro Dressing Recipes

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

AL ROKER'S SPICY CHICKEN WINGS

Steps:

• Mix first 5 ingredients in a large bowl.
• Add chicken and turn to coat.
• Cover and refrigerate, turning occasionally for at least 2 hours or up to 12.
• Heat oven to 375° and line baking sheet with heavy duty foil.
• Add chicken in a single layer.
• Bake, turning chicken once for 1 1/4 hours or until chicken turns crispy.
• Note: After baking these can be cooled and refrigerated, covered for up to 24 hours. Reheat in covered baking dish in a 400° oven for 15 minutes.