Wing Dingers Recipes

WING DINGS

Steps:

• Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
• Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
• Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
• Bake 45-50 minutes at 400º, until done, basting with sauce occasionally.

SUPER EASY BAKED WING DINGS

Steps:

• Pre-heat oven to 450 degrees F (232 degrees Celsius)
• If using frozen wings, thaw them first. An easy way to thaw wings is to place them in a large bowl and fill with water and this should get them thawed quicker. Drain well. Wash and dry your mid-section chicken wings. It is really important to get your wings EXTRA dry. We use paper towels to do this. Being vigilant about the drying process, makes for an extra crispy wing ding. In a sealable plastic bag, add your chicken wings, olive oil, seasoned salt, paprika, garlic powder and pepper. Shake well to make sure the marinade is evenly distributed among the wings. Place marinating chicken wings in the refrigerator on a plate (in case of leakage) to chill for at least 4 hours.
• Place chicken wings on a greased pan. (I have to emphasise that whole greased pan thing so do it well as they do like to stick. In addition when you go to turn them be careful so you don't rip off the delicious crispy skin as this is the best part.) I like to put my wings on the pan with skin side down first. If your family/friends like their wings spicy, then you can add a little sprinkle of Kick n Chicken spice or dried red pepper flakes to add a little punch. If you like them mild, like me, then these are just perfect as is.
• Turn the wings after about 25-30 minutes of baking. Bake for another 10-15 minutes or until the wings are super crispy on the top. Remove from oven.
• Serve wing dings hot out of the oven with your favorite beer or rootbeer for the kids. Enjoy!

WINGER'S STICKY FINGERS COPYCAT RECIPE

Steps:

• Prepare the chicken strips as directed on the back of the package.
• Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
• Pour sauce over cooked chicken and serve warm.
• We like to dip these sticky fingers in ranch dressing - optional.

ROBYN'S ITALIAN BAKED WING DINGS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, mix thawed wing dings with the above ingredients.
• Line a baking sheet with foil and spray thoroughly with a non-stick cooking spray.
• Align the wing dings on the baking sheet and bake for 45 minutes or until done, flipping half-way through. (I cook my wings this long or longer because I like the skin to be crispy instead of gummy).
• Note: When flipping and removing, use tongs and pick them up carefully. The wings will stick and you don't want half of your meat stuck to the foil.

CHICKEN WING DINGS

Steps:

• Combine the first 5 ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls; roll in potato chips. In a large skillet, heat oil over medium heat. Cook meatballs in batches until no longer pink; drain. For dip, combine cream cheese, blue cheese, milk and garlic. Drizzle meatballs with wing sauce; serve with dip.

WING ZINGERS

Steps:

• Combine first 4 ingredients and warm on stove or in microwave, then put in a spray bottle and set aside.
• Rinse and drain 3 1/2 to 4 pounds chicken wings. Pour some of the Red Hot hot sauce over them and toss.
• Mix rest of spices in bowl.
• Add some of the spice mix to the chicken until generously coated. You will lose some in the cooking, so dont skimp.
• Place the wings on a gas grill (or smoker) and slow cook them at a low temperature.
• After 20 minutes baste/mist with sprayer at least every 10 minutes.
• Flip them after you mist them.
• Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill.
• They are done when they break apart at the joint or you can break the wing tip off.

WING DINGERS

Steps:

• Place the chicken wings on two large foil-lined rimmed cookie sheets.
• Bake at 425° for 30 minutes; drain any excess fluid.
• In a mixing bowl, add the remaining ingredients; stir to combine.
• Add the wings; toss to coat well.
• Put the wings back on the cookie sheets and bake for 30 minutes, or until the sauce begins to caramelize and the wings get crispy.