Roasted Pepper Hot Wings
Ingredients:
4 lbs chicken wings
2 tbsp baking powder NOT BAKING SODA
1 3/4 tsp salt
Roasted Pepper Wing Sauce:
1 1/4 cup Roasted Pepper Hot Sauce
1/2 cup butter
1/4 tsp cayenne pepper or to taste
1/2 tsp salt
2 cloves garlic, whole
Instructions:
1- Preheat oven to 250 degrees.
2- Add butter to sauce pan over low heat and allow it to melt. Add all other ingredients, except garlic cloves into a sauce pan. Smash garlic cloves with the back of a kitchen knife, peel but leave the smashed cloves whole. Drop garlic into sauce pan with other ingredients.
3- Whisk sauce together until it becomes uniform. Allow sauce to warm and flavors to come together for at least 20 minutes. Scoop out whole cloves of garlic and throw them away.
4- Pat wings dry with a paper towel. Place them in a large Ziploc bag. Add baking powder and salt. Seal the bad and shake to coat the wings evenly.
5- Line a baking sheet with foil. And insert a metal cooking rack into the sheet pan. Spray or brush it with oil or non-stick spray. Lay the wings on the tray (it is okay if they are crowded) and insert into the bottom third of the oven for 30 minutes.
6- After 30 minutes, move the wings to the top third of the oven, raise the temperature to 425 degrees and cook for another 40 minutes, turning halfway, until they are golden brown and crisp.
7- Using tongs, move the wings to a large bowl. Remove the garlic from the wing sauce and discard. Pour ¾ of the wing sauce over the chicken, reserving the remaining sauce to serve at the table.
8- Toss wings in the sauce and move them back to the tray and back into the oven.
Allow them to cook for an additional 5 minutes. Then remove from the oven.
9- Serve Roasted Pepper Hot Wings hot with remaining sauce and your favorite wing accessories – carrots, celery, Blue Cheese or Ranch!
BAKED GARLIC SRIRACHA WINGS
INGREDIENTS:
6½ pounds chicken wings (mine were not trimmed and ready to go)
3 tablespoons baking powder (NOT BAKING SODA)
Salt and pepper to taste
Dry Rub:
3 tablespoons sriracha powder (I found this in the Walmart spice isle)
½ tablespoon garlic powder
Traditional Saucy Kind:
6 tablespoons butter
⅓ cup sriracha sauce
3 cloves garlic, minced
Preheat oven to 250 degrees F. Line a very large baking sheet with foil or line two smaller ones. Set aside.
Prepare your wings by cutting off the tips and separating the wingette from the drumette. Pat dry with paper towels and place in a large bowl. Sprinkle with baking powder, salt and pepper. Toss to combine. Place on baking sheet leaving a little room between each.
Bake at 250 degrees F for 30 minutes. Raise oven heat to 425 degrees F and bake for 40 minutes. Your wings should be nice and golden.
Dry Rub- combine ingredients in a small bowl. Set aside.
Sauce- combine ingredients in a small sauce pan a simmer for 2-3 minutes.
Divide the wings in half and sprinkle and toss one half with dry rub and toss the other half with the sauce.
You may serve with ranch or blue cheese.
Grilled Jerk Chicken Wings with Homemade Jamaican Jerk Sauce
Ingredients:
2 pounds chicken wings, separated and tips removed
4 tablespoons salt
4 tablespoons Jamaican Jerk Rub/Seasoning
½ cup Jamaican Jerk Sauce
FOR THE JAMAICAN JERK SAUCE RECIPE
5-6 Scotch Bonnet chili peppers, chopped (habanero peppers are a good substitute)
1/2 cup brown sugar
1/2 cup white vinegar
1 teaspoon dried thyme
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon ground allspice
Salt and pepper to taste
Cooking Directions
Prepare your sauce first by combining all sauce ingredients in a food processor.
Process until smooth. Refrigerate until ready to use.
Set the chicken wings into a large bowl. Add salt and cover with water. Cover and refrigerate about 3 hours to brine.
Remove and pat the wings dry.
Set them into a large bowl and rub the Jamaican Jerk rub into the skins. Get it in there!
Heat a grill to medium-heat and grill the wings for 20 minutes, turning once half way through. Keep an eye on them so the skins do not overcook.
Once cooked through, toss the wings with the Jamaican Jerk sauce and serve.
CRISPY MAPLE HOT WINGS
INGREDIENTS
For the Chicken:
3½ pounds fresh chicken wings, rinsed
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup cornstarch
For the Sauce:
⅔ cup Hot Sauce (I always use Frank's)
1 tablespoon Worcestershire sauce
2 tablespoons butter
½ cup pure maple syrup
Oil for Frying (I like to use peanut oil)
INSTRUCTIONS
For the wings:
Put 4 cups of cooking oil in a frying pan or pot and bring to 350 degrees or test by dipping a wing into the oil. If it bubbles rapidly, it is hot enough to start frying.
Carefully place the wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
Take the wings out of the oil and shake them off in a strainer. You will likely need to do this in two batches. While second batch of wings are cooking let the first batch sit and cool. I put my wings in a paper towel lined bowl to drain and cool.
After 2nd batch of wings are removed from the fryer, return the first batch and fry for 10 to 12 minutes until they are golden brown and crunchy. Repeat with the 2nd batch of wings.
For the sauce: in a small sauce pan combine hot sauce, Worcestershire sauce, butter and maple syrup. Bring to a boil and immediately turn heat down to simmer. Simmer for 3-4 minutes.
Toss fried chicken with with sauce and toss to coat.
INGREDIENTS:
½ cup Honey
½ cup Butter
¼ cup Hoisin
¼ cup Soy
1 tbsp freshly grated ginger
INSTRUCTIONS:
1- Melt butter and combine with all remaining ingredients.
2- Toss with 2 lbs chicken wings after frying or baking
Crispy Salt and Pepper Chicken Wings with Lime
Ingredients:
9 chicken wings, separated at joints, tips trimmed or saved for stock
About 1/2 tbsp. coarse sea salt
Canola oil for deep frying
1/4 cup cornstarch
Pepper
1 1/2 teaspoons Toasted Garlic
Preparation:
1. Put wings in a shallow bowl, sprinkle evenly with 1/2 tbsp. salt, cover, and chill overnight. Drain wings, then dry with paper towels. Bring to room temperature.
2. Pour oil to a depth of 2 in. into a wok or high-sided pot and heat over high heat to 375° on a deep-fry thermometer.
3. Put cornstarch in a bowl and season with a pinch each of salt and pepper. Add wings and toss to coat, shaking off excess.
4. Add wings to hot oil and fry 6 to 10 minutes, until deep golden brown and cooked through. Using a slotted spoon, transfer wings to paper towels to drain briefly. Transfer to a bowl and toss with toasted garlic and more salt and pepper. Serve with Spicy Lime Dipping Sauce.
Note: Nutritional analysis is per serving, without dipping sauce.
SPICY MANGO CHICKEN WINGS
INGREDIENTS:
2 lb. chicken wings, trimmed
¼ teaspoon salt
1 teaspoon pepper
1 Tablespoon olive oil
⅓ cup Mango chutney (recipe below, or your favourite brand)
1 jalapeño, seeded and finely minced (more or less depending on how spicy you want)
½ lemon, juiced
1 Tablespoon Honey
2 Tablespoons Soy sauce
2 Tablespoons fresh cilantro, minced
2 Tablespoons of fresh mint, minced
5 Minute Mango Chutney
1 tablespoon oil
2 shallots or ½ a red onion, finely minced
1 jalapeño pepper (more or less to taste), finely minced
1 garlic clove, finely minced
3 teaspoons of fresh grated ginger
¼ teaspoon of cumin
¼ teaspoon of turmeric powder
1 mango finely minced—about 1 cup
1 Tablespoon of light brown sugar
1 Tablespoon of white vinegar
1 Tablespoon of water
⅛ teaspoon of salt
2 Tablespoon each of fresh mint, minced and fresh cilantro minced
INSTRUCTIONS:
Preheat oven to 450 degrees F.
Season the wings with salt and pepper and coat evenly with olive oil
Line a baking sheet with aluminum foil or parchment paper and place the wings in a single layer on the baking sheet.
Bake until done, about 15-20 minutes (depending on the oven and size of the wings).
While the wings are cooking, mix together in a large bowl the chutney, jalapeño, lemon juice, honey, soy sauce and herbs.
Take the chicken wings out of the oven and place them in the bowl of the chutney mixture and toss them to coat evenly.
Layer the chicken wings back on the same cookie sheet in a single layer, pouring any excess chutney mixture on the top and bake until the wings are caramelized, sticky and crispy—about 12 minutes.
Remove the wings from oven and sprinkle with extra herbs, more mango slices, onion slices and lime wedges.
Note: if you are using low sodium soy sauce, add ¼ teaspoon of salt
5 Minute Mango Chutney
Heat the oil in a medium size pot over medium high heat and cook the shallots until soft and translucent, add the jalapeño, garlic, ginger and cook for a few seconds until fragrant.
Add in the cumin, turmeric, mango while stirring to slightly soften up the fruit. Add the sugar, vinegar, salt and water.
Bring this mixture to a boil and simmer on low heat for about 4 minutes until it thickens and most of the liquid had evaporated.
KOREAN BARBECUE CHICKEN WINGS
Ingredients:
18 whole fresh chicken wings
Marinade:
1 ripe Anjou pear
⅓ cup chopped onion (4 ounces in weight)
1 tablespoon garlic chopped
¼ cup soy sauce
1 tablespoon sesame oil
¼ cup brown sugar
2 tablespoons rice wine vinegar
1 teaspoon garlic chili sauce
Dipping sauce
½ stick butter
½ teaspoon sesame oil
3 tablespoons granulated sugar
¼ cup Hoisin sauce
2 tablespoons garlic chili sauce
2 tablespoons soy sauce
2 tablespoons honey
Other ingredients
Vegetable oil for frying
Sesame seeds for sprinkling
2 scallions (green tops only) minced for sprinkling
Instructions:
Remove wing tips and freeze for stock. Separate wing portion from drum portion. Set aside.
Peel and core pear and cut up. Place in food processor and puree. Add this to a medium bowl.
Add onion and garlic to food processor and puree. Add this to pear puree.
Add all other marinade ingredients and stir to combine.
Place chicken pieces in a gallon zip lock bag and pour in marinade. Make sure all wings are coated, seal and refrigerate overnight.
Make dipping sauce by placing all ingredients in a sauce pan and bring to a simmer, then remove from heat. Refrigerate until ready to use.
The next day, rinse off marinade and pat wings dry with paper towels. Must be dry so they won’t splatter in the hot oil.
Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
Heat oven to 250 degrees F to keep batches warm between frying.
Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.
Reheat dipping sauce to room temperature.
Using a spider or strainer, remove cooked wings to a large bowl and ladle in one third of the dipping sauce then toss in the bowl. Pour out onto a sheet pan and hold in the warm oven.
Repeat for the second and third batches.
To serve, pour wings out onto a platter and top with sesame seeds and scallions.
Oven roasted BBQ chicken wings
INGREDIENTS:
3 lbs chicken wings
salt
fresh ground pepper
2 cups tangy barbecue sauce
DIRECTIONS:
Preheat the oven to 375 degrees Fahrenheit.
Bend the wings and tuck the tips under the large joint to form a triangle.
Season the chicken wings on both sides with salt and pepper.
Set wings in a single layer in a large roasting or baking pan. Use two pans if you have to.
Bake the chicken wings, turning once, until browned, about 45 minutes.
Remove the wings from the oven.
Pour off all the fat from the pan. If necessary, blot the wings with paper towels.
Return the wings to the pan.
Pour the barbecue sauce over the chicken wings and return to the oven.
Bake for 10 minutes.
Turn the wings over and bake 10 minutes longer.
Serve hot, at room temperature, or cold.
Crispy chicken wings with spicy tamarind sauce
INGREDIENTS
* Part A
450 – 500 gram (1 lb.) chicken wings
1/2 teaspoon salt
1/2 teaspoon caster sugar
1/4 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)
1/4 teaspoon onion powder (or 1 teaspoon minced fresh shallot)
2 tablespoons crispy-frying-mix of any brands you like/ you can get (I bought a pack of Tempura batter mix from the Asian grocery)
* Part B
1 teaspoon tamarind paste
1 tablespoon palm sugar or 1/2 tablespoon caster sugar
1 teaspoon fish sauce
2 – 3 teaspoons hot chili sauce (I used Siracha sauce)
1/2 cup water
oil to fry chicken
* Part C
1 teaspoon chopped garlic
1 teaspoon chopped shallot
2 tablespoons cooking oil
Green onions – cut crosswise into slices (for garnishing)
INSTRUCTIONS
1. Clean the chicken wings thoroughly under running water. Pat dry with a paper towel, then marinate them using the ingredients in part A (excluding the frying mix). Cover and marinate for 2 hours (or overnight for best results).
2. Place the chicken wings into a microwave-friendly bowl, cover with a lid or microwave plastic wrap. Microwave in 3 – 4 minutes until medium rare. If you don’t have a microwave, simply skip this step. However, the chicken wings should then be fried at lower heat and will take more time to be completely cooked.
3. Take the wings out of the microwave. Discard any liquid in the bowl. Add in the frying mix and mix well so that the wings are covered with a thin layer of flour. Add more flour if necessary.
4. In a wok, heat the cooking oil. On high heat, fry the chicken wings until they turn golden brown and crispy. Since the chicken wings are partly cooked, the main purpose of this step is to give them have a nice, crispy, golden brown “cover”.
* For non-microwave method: fry at low heat to get the inside of the chicken completely cooked.
5. Once the wings are cooked, placed them on kitchen towel to remove excess oil.
6. Mix together the ingredients in Part B to have a smooth sauce. Taste a bit and adjust if necessary.
Tamarind paste can be found in Asian groceries. If you could only find fresh tamarinds, you can simmer them (without shells) on low heat for 10 – 15 minutes until its flesh is completely dissolved into the water. Then strain through a sieve to remove the pulps and save the liquid for later use.
7. In a wok or a pan, heat 2 tablespoons of cooking oil. Fry the garlic and shallots until you can sense the nice aroma, then add the sauce from step (6), stir well. Cook on high heat. When the sauce starts to bubble, add the chicken wings and mix well to help every wing to be covered by the sauce.
8. Cook over high heat to help the tamarind paste reduce. Stir regularly. Once the sauce is thick and glossy, turn off the heat, then add green onions and mix well. Serve hot (these wings go perfectly with steamed rice or cold beer ;) ).
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