SWEET SPICY WINGS
Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!
Provided by Lisa I.
Categories Appetizers and Snacks Spicy
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
- In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.
Nutrition Facts : Calories 356 calories, Carbohydrate 23.9 g, Cholesterol 78.2 mg, Fat 22.7 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 10.4 g, Sodium 896 mg, Sugar 23.6 g
SPICY AND TANGY HOT WINGS
This is my wing recipe that I've tweaked over the last 10 years to suit my specific tastes. If you don't like vinegar and cayenne; these wings will not be for you. I've never seen a middle ground with this recipe; they are either raved about or politely passed up. If you like a hotter wing experience, double the amounts of chili powder and cayenne powder. Enjoy with chunky blue cheese or ranch dressing.
Provided by Heath Giles
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
- Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 14.7 g, Cholesterol 20.6 mg, Fat 22.4 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 172.9 mg, Sugar 2 g
JERI'S SPICY BUFFALO WINGS
Different layers of flavors create a buffalo wing sauce with a nice bite! Not too hot and not too mild. Serve with ranch or blue cheese dressing.
Provided by joesgirljeri
Categories Appetizers and Snacks Spicy
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap.
- Marinate chicken in refrigerator 1 to 4 hours.
- Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.
- Arrange fried chicken pieces onto a baking sheet.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain.
- Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.
- Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.
- Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 7.6 g, Cholesterol 53.5 mg, Fat 20.5 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 9.7 g, Sodium 813.7 mg, Sugar 0.3 g
SPICY YUCATAN WINGS
Make and share this Spicy Yucatan Wings recipe from Food.com.
Provided by R.Rowand
Categories Chicken
Time 1h32m
Yield 12-16 wings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a sauce pan add onion, bell pepper, celery, garlic and chillies. Sauté until tender.
- Add tomatoes, bananas, and seasonings. simmer 15-20 minutes.
- Wash and pat dry chicken wings; place in a casserole dish.
- Cover with sauce, then cover the dish with foil.
- Bake in a preheated oven 350°F for 45 minutes uncover and bake another 15 minutes.
- Serve hot.
Nutrition Facts : Calories 965.8, Fat 68.3, SaturatedFat 17.2, Cholesterol 262.2, Sodium 691.9, Carbohydrate 22.4, Fiber 3.6, Sugar 11.5, Protein 64.3
SPICY CAULIFLOWER WINGS
One bite of these spicy and hot cauliflower wings, which are based on Nashville-style hot chicken, and you may never go back to traditional chicken wings ever again. The key is the Louisiana-style hot sauce made from pepper, cayenne and sharp vinegar.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 250˚ F. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper.
- Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower.
- When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.
SPICY ASIAN-INSPIRED CHICKEN WINGS
WARNING: SPICY..We ate them so fast we didn't get a picture. Hubby said: 'I hope you wrote this one down'.
Provided by FISHGIRL
Categories Appetizers and Snacks Spicy
Time 3h25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.7 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.1 g, Protein 20 g, SaturatedFat 4.9 g, Sodium 1186.6 mg, Sugar 3.6 g
SPICY ASIAN WINGS
Make and share this Spicy Asian Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
- Add chicken wings and turn to coat.
- Marinate covered in refrigerator 2 hours or overnight.
- Heat oven to 450°F.
- Place wings on rack in broiler pan.
- Roast for 30 minutes.
- To crisp skin if desired,increase oven temperate to broil.
- Broil wings for 1-2 minutes or until skin is crisp.
SPICY LATIN CHICKEN WINGS
Provided by John Willoughby And Chris Schlesinger
Categories quick, appetizer
Time 30m
Yield 4 to 6 servings as appetizers
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 11 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET AND SPICY STICKY WINGS RECIPE BY TASTY
These are the ultimate wings when you're willing to go the extra mile. First, they're dry brined to season them from the inside out and keep them juicy. Next, they're cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they're deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!
Provided by Matt Ciampa
Categories Appetizers
Time 8h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
- In a small bowl, combine the salt, sugar, and gochugaru.
- Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
- Confit the wings: Preheat the oven to 300°F (150°C).
- Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
- Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½-3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
- Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
- Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3-4 minutes. Remove the pan from the heat and set aside.
- Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
- Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
- Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
- Working in 2 batches, add the wings to the hot oil and fry for 4-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
- Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
- Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
- Enjoy!
HOT SPICY WINGS
These appetizers are hearty for a party-with just the right amount of "heat." But my family enjoys them so much that I often serve these wings as our main course! -Coralie Begin Fairfield, Maine
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place the chicken wings in two greased 15x10x1-in. baking pans. In a large bowl, combine the remaining ingredients. Pour over wings. , Bake, uncovered, 40-45 minutes or until chicken juices run clear. Spoon sauce from pans over wings if desired. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
Nutrition Facts : Calories 415 calories, Fat 20g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 600mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 24g protein.
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