Sweet And Spicy Wings With Ranch Dressing Recipes
SPICY RANCH CHICKEN WINGS
"My mother gave me this recipe more than 10 years ago," writes Tracy Peters of Corinth, Mississippi. "Since then, I've made these lip-smacking wings for all different occasions."
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.
Nutrition Facts : Calories 175 calories, Fat 13g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 286mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein.
SWEET & SPICY CHICKEN WINGS
The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. -Sue Bayless, Prior Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 5h25m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 195mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET AND SPICY CHICKEN WINGS
I love wings! I have had many a mediocre wing, some decent wings, some really good wings and a few outstanding wings. I am proud to say that my favorite wing is the one I learned to make myself. After years of trying different techniques (baked, fried, boiled first (blech), various sauces, etc) I have come up with what I think is wing perfection. I have discovered that the best wing is deep fried, but first must be coated and left to "rest" before frying. Once fried, these wings are crisp, juicy and delicious as is. My favorite wing however is sauced with a hot and sweet concoction which is super easy to put together and is, I must say, a blend of two commercial sauces with a bit of butter melted in. I hope you enjoy these as much as I do!
Provided by Brenda Z
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated. Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!).
- Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well.
- Fry wings for 8-10 minutes (depending on the size of your wings) or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!
Nutrition Facts : Calories 621.6, Fat 40.4, SaturatedFat 12.6, Cholesterol 184.9, Sodium 2073.3, Carbohydrate 16.8, Fiber 0.8, Sugar 3.7, Protein 45
SPICY RANCH CHICKEN WINGS
Make and share this Spicy Ranch Chicken Wings recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken
Time 8h40m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken wings into three sections; discard wing tip sections.
- In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar.
- Add chicken wings, seal bag and toss to coat evenly.
- Refrigerate for 4-8 hours.
- Place chicken on racks in two greased 15-inch by 10-inch by 1-inch baking pans.
- Sprinkle with dressing mix and paprika.
- Bake, uncovered, at 350 degrees for 40-50 minutes or until juices run clear.
- Note: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
Nutrition Facts : Calories 93.1, Fat 7, SaturatedFat 2.3, Cholesterol 31.7, Sodium 127.7, Carbohydrate 0.1, Sugar 0.1, Protein 7
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