Super Hot And Sweet Ghost Chile Chicken Wings Recipes

CRISPY GRILLED GHOST PEPPER WINGS RECIPE

Steps:

• Add chicken wings to a large mixing bowl and sprinkle them with the ghost pepper flakes and other dry seasonings. Toss until they are well coated.
• Cover and refrigerate for 1 hour.
• Preheat your grill to medium-high heat. Toss the seasoned chicken wings with olive oil.
• Grill the chicken wings for 30-40 minutes, flipping occasionally, or until they are nicely cooked through.
• 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.

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.

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.

SWEET CHILI CHICKEN WINGS

Steps:

• Preheat oven to 400oF.
• Line a baking sheet with aluminum foil.
• Place chicken wings on baking sheet.
• Salt and pepper the wings.
• Bake for 15 minutes.
• While wings are baking, whisk remaining ingredients together in a small bowl. After 15 minutes of baking, remove wings from oven and brush them with sauce.
• Bake again for an additional 10 minutes.
• Remove from oven and brush with sauce again.
• Bake for 10 additional minutes or until internal temperature reaches 165F.

HOT AND SWEET CHICKEN WINGS

Steps:

• note: glass baking dish should not be used, as it could shatter when sauce is added. If you do use, let dish cool before adding sauce, this I learned from personal experience. (what a mess).
• wash wings and pat dry.
• cut wing tips, discard or use in recipe as desired.
• spray 9x13 baking dish with cooking spray.
• bake wings in 350 degree oven until just brown.
• remove from oven and drain grease if you wish.
• while wings are baking in saucepan mix all other ingredients, heat on low to medium heat stirring often until bubbly, sauce will be rather thin.
• add sauce to wings, stir to coat well, return to oven and continue to bake another 30-45 minutes stirring occasionally until desired doneness ( We like ours very well browned) Sauce will gradually thicken as it bakes.
• we like these with spanish rice, a green veggie or salad.

SLOW COOKER SWEET CHILE HOT WINGS

Steps:

• Spray large slow cooker with cooking spray. Place wings in slow cooker. Whisk the rest of the ingredients in a small bowl and pour over the wings. Cover and cook on high until the wings are tender, about 3 1/2 to 4 hours. Preheat broiler. Using tongs, place wings on 2 foil lined baking sheets. Broil each sheet, turning once, until crispy about 5-7 minutes.