Spicy Garlic Hot Wing Alfredo Recipes

SPICY GARLIC BUFFALO CHICKEN WINGS

Steps:

• Pat dry chicken wings. If desired, cut wings into wingettes and drumette pieces. Add wings in a large bowl. Season wings liberally with salt and pepper. Set aside.

GARLIC BUTTA HOT WINGS

Steps:

• Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.
• Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.
• Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.
• Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

RULE OF 3 - GARLIC BUFFALO WING SAUCE

Steps:

• Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.

SPICY GARLIC HOT WINGS

Steps:

• Thaw wings and pat dry, set aside.
• Preheat Oven to 350 Degrees.
• Combine flour, pepper, and seasoned salt in a medium-sized bowl.
• Add oil to large skillet and heat on medium-high.
• When oil is ready for frying, use tongs to coat wings in flour/pepper/salt mixture and add to pan.
• Be sure to add wings to pan slowly as to not bring doing the temperature of the oil too quickly.
• Fry wings until slightly golden on each side.
• You will move wings to a baking sheet with either a cooling rack or baking grid on top of the sheet. You can line with foil as well to minimize cleanup. Basically, you want the wings to cook and the oil to drip down to the pan, so whatever you need to use to do that will work!
• Place wings in oven for 30-40 minutes.
• You should remove when they are crispy enough for you--I like mine crispy so I tend to go for 40-45 minutes.
• While wings are in the oven, prepare the sauce.
• Melt 1/2 cup of margarine in a small saucepan.
• Add garlic, finely chopped.
• Sautee garlic in butter for 3-4 minutes on medium-low heat.
• Add hot sauce.
• When wings are done, remove from oven and let them rest for 5 minutes or so.
• Use tongs and coat wings in sauce and plate.
• Enjoy with ranch or blue cheese dressing!

ALFREDO CHICKEN WINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large rimmed baking sheet.
• Place wings on prepared baking sheet.. Sprinkle with seasoned salt; mix to evenly season the wings. Arrange in a single layer.
• Bake in preheated oven until crisp and cooked through, about 1 hour.
• Turn on oven broiler; finish the wings under the broiler to crisp both sides, about 1 minute per side.
• Melt butter over medium-low heat in a small saucepan. Add cream and garlic stirring until small bubbles form. Add grated cheese and continue to stir until well blended. Remove pan from heat.
• Toss wings with Alfredo sauce and serve.

SPICY GARLIC HOT WING ALFREDO

Steps:

• Boil pasta according to package instructions.
• In a separate pan, cook shallots in butter until translucent.
• Add flour slowly and constantly stir to create a roux.
• Add heavy cream and stir to incorporate.
• Add garlic powder, Italian seasoning, reserved pasta water, and buffalo wing sauce until incorporated.
• Add blue cheese crumbles and cook until melted.
• Drain pasta and empty into sauce pan, stirring to incorporate. Salt & pepper to taste.
• Serve garnished with parsley.
• ** I made this vegetarian, but chicken and bacon would be perfect additions for a satisfying meal.
• ** Keep at least another 1/2 cup of reserved pasta water on hand to thin out the sauce if necessary.