Spicy Chile Wings Recipes

SPICY CHICKEN WINGS

Steps:

• Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to medium-high.
• Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
• Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

SWEET CHILE GARLIC WINGS

Steps:

• Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
• Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
• When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

RIO'S SPICY CHICKEN WINGS

Steps:

• In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.
• When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.
• Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.
• Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.

SPICY CHINESE CHICKEN WINGS

Steps:

• Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
• Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

SPICY LATIN CHICKEN WINGS

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-low.)
• Cut the wings into 3 sections, saving the tips for stock. Sprinkle the 2 larger sections generously with salt and pepper.
• Put the wing sections on the grill directly over the coals and cook, flipping occasionally, until cooked through, about 10 to 12 minutes. (To check for doneness, cut into one of the wing sections at the joint; there should be no pink.)
• When the wings come off the grill, put them into a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

SPICY THAI CHICKEN WINGS

Steps:

• Preheat oven to 350°F.
• Cut wings by disjoining the two sections and trim away excess fat.
• Place wings on a baking sheet lined with foil and bake for 35 minutes.
• Set aside.
• In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
• Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
• Cook for 2 more minutes then transfer to a large bowl and set aside.
• In the same skillet add 4-6 tablespoons canola oil.
• Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
• Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
• Marinate in fridge for at least 2 hours or overnight.
• Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
• Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
• SWEET-HOT GARLIC CHILI SAUCE:.
• 1/2 cup rice vinegar.
• 1/2 cup white sugar.
• 1/4 cup water.
• 3 tablespoons fish sauce.
• 2 tablespoons Sherry wine.
• 3 cloves garlic, minced.
• 3/4 teaspoons Thai dried crushed chilis.
• 1/4 cup tomato ketchup.
• 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
• Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
• Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
• Reduce heat to low and add the cornstarch mixture incorporating into sauce.
• Cook until thickened about 5 minutes.
• Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
• Serve with wings.