HONEY BARBECUE CHICKEN WINGS
There's nothing better than a classic taste. Honey barbeque has always been a favorite amongst wing lovers everywhere. These honey barbeque will leave you wanting more each time.
Provided by cavetools
Categories Main Course
Number Of Ingredients 15
Steps:
- Preheat the oven to 375.
- Wash, dry and then season the chicken with the dry ingredients.
- Spray a cookie sheet with a generous amount of the cooking spray.
- Place the wings in a single layer on cookie sheet.
- Bake the wings for 35-40 minutes. (Turn wings once part way through.)
- Combine all of the ingredients for the sauce in a saucepan, and simmer on low heat while the chicken cooks.
- Place the chicken in the sauce.
- Bake or grill for another 5 minutes. (Grilling has the best results)
Nutrition Facts : Calories 540 kcal, ServingSize 157 g
SWEET HOT MUSTARD CHICKEN WINGS
If you are as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this recipe's for you. The hot, sweet, mustardy glaze is a very welcome change of pace from traditional style. Enjoy!
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
- Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
- Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
- Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 15 g, Cholesterol 48.2 mg, Fat 4.9 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 13 g
BROILED CHICKEN WINGS RECIPE
Steps:
- First, prepare the oven for broiling. Position the rack about 10 inches from the broiler heating element. In my electric oven I place it in the fourth position from the top. Take note of the width and depth of the heating element, you will need that in a later step.Set the broiler to high. If you put the wings in while it's preheating they may burn so it's always a good idea to let the oven pre-heat first for about 20 minutes or so.
- Combine all of the ingredients for the rub in a medium bowl. Add the wings and mix well until they are evenly coated all over.
- Line a large baking sheet with aluminum foil, then place a cooling rack on top. You don't have to use aluminum foil but if you do, it will save a lot of cleaning time afterwards.
- Dump the wings on the cooling rack and spread around, leaving some space in between the wings, while making sure that the wings will be directly under the heating element.
- Transfer the baking sheet with the wings to the oven and let them broil for 10 minutes on high. Do not open the oven during this time as every time you open the oven you will lose heat and the heating element will be heating and getting very hot which may cause the wings brown too fast.
- After 10 minutes, the wings will have crisped up quite nicely. If not, let the broiled a few minutes more. Otherwise, flip them and continue broiling on high for another 10 minutes, or until the desired level of browning.
- Remove the wings from the oven, transfer to a serving platter and serve immediately. You can serve these wings as is, they are perfectly seasoned, with a dash of freshly squeezed lime juice, or with a dipping sauce, or tossed in your favorite BBQ or hot sauce.
BROILED CHICKEN WINGS
This recipe comes from a book that claims this was an original recipe from Buffalo, NY. Beats me. I know this is quick, simple and has less clean up effort than frying. A local restaurant prepares them this way also.
Provided by Chef Booshman
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Broiler.
- Line bottom of broiler pan with foil (for easy clean up). Add a small amount of water, about 1/4 cup. (optional).
- Spray top part of broiler pan with Vegetable Spray Oil (Pam).
- Arrange chicken wing segments, top side down, on broiler pan.
- Place rack on top setting directly under heating element in oven (I have an electric oven).
- Broil for 10 or 11 minutes, flip over and broil for another 10 or 11 minutes.
- While wings are broiling make sauce.
- Place butter, vinegar, and hot sauce in a large plastic container with a sealable lid (Tupperware).
- Microwave until butter is melted.
- Place cooked, hot, wings into container with melted butter, etc.
- Shake once or twice. Open lid to let steam escape or it'll just pop off and then you will have a mess on your hands. Repeat until wings are evenly coated.
- Serve with cut up carrot sticks and celery sticks, with Blue Cheese or Ranch Dressing for dipping.
- Best served with lots of beer, but then, what isn't?
GRILLED MUSTARD BARBECUE CHICKEN WINGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Combine the brown sugar, paprika, cumin and garlic powder in a small bowl. Season the wings with salt and pepper and toss with the vegetable oil in a large bowl. Add the spice mixture and toss until evenly coated.
- Oil the grill grates; arrange the wings on the grill and cover. Cook, turning the wings occasionally, until well browned and cooked through, 20 to 25 minutes. Remove to a large bowl and toss with the barbecue sauce. Serve with coleslaw, cornbread and/or watermelon.
Nutrition Facts : Calories 460, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 168 milligrams, Sodium 591 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 29 grams, Sugar 16 grams
GRILLED CHICKEN WINGS
The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger.
Provided by Charlotte J
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken wings into three pieces and discard tips.
- Mix remaining ingredients into a bowl.
- Add wings and stir.
- Cover and marinate for 45 minutes.
- Place pieces on the grill and brush with remaining mixture.
- Grill over medium-hot coals about 15-20 minutes, turning once.
HONEY-MUSTARD CHICKEN WINGS
For a change from spicy Buffalo sauce, try these sweet and sticky wings. There's a good chance they'll become your new favorite! -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line two 15x10x1-in. baking pans with foil; grease foil. Using a sharp knife, cut through the 2 chicken wing joints; discard wing tips. Place remaining wings in prepared pans. , In a small saucepan, combine remaining ingredients; bring to a boil, stirring frequently. Pour over wings, turning to coat. Bake 30-40 minutes on each side or until wings are glazed and chicken juices run clear.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 107mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 9g protein.
BROILED BUFFALO CHICKEN WINGS
Using LG's broiler in the oven, this is a mess-free (no deep-frying!) take on classic chicken wings.
Provided by Food Network
Time 25m
Yield 24 chicken drummettes and wingettes
Number Of Ingredients 8
Steps:
- 1. Position an oven rack 6 inches from the broiler. Line a rimmed 17- by 12-inch baking sheet with foil, pour ¼ cup water into the pan, and fit with a wire rack. 2. Toss the wings with the oil, 1 ½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Arrange in a single layer on the rack. Prick the chicken skin with the tip of a knife. Broil until cooked through and browned, about 20 minutes, turning once. 3. While the chicken cooks, mix the hot pepper sauce, vinegar, maple syrup, and butter in a large, deep skillet. Bring to a boil, stirring, then simmer over medium-low heat until thickened slightly, about 3 minutes. Add the hot wings and turn until well-coated. Serve immediately with the celery sticks and blue cheese dip.
BROILED MUSTARD CHICKEN WINGS
Steps:
- Preheat broiler.
- In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.
- Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.
- In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste.
- Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.
- Serve wings hot or room temperature.
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- For the Sauce: Whisk together mustard, vinegar, brown sugar, honey, ketchup, Worcestershire sauce, hot sauce, black pepper, and white pepper in a medium bowl. Set aside. Sauce can be stored in an airtight container in the refrigerator for up to month.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wood chunk directly on the coals. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and and browned, about 45 minutes.
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- Using poultry shears, cut the chicken wings in half at the joints; set the drumettes in a large shallow baking dish. With the shears, snip off the strips of fat along each side of the other wing pieces. Add the pieces to the drumettes.
- In a mini food processor, combine the chopped garlic with the jalapeños, 1/4 cup of the mustard, 2 tablespoons of the vinegar and 1/4 cup of the olive oil. Process until smooth.
- Toss 1/2 cup of the marinade with the wings. In a small bowl, toss the chicken livers with the remaining 1/4 cup of marinade. Cover and refrigerate the wings and livers for 6 hours or for up to 2 days.
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Reviews 2Category GrillingCuisine AmericanEstimated Reading Time 4 mins
- b]Season the wings: Toss the wings with the kosher salt. (If you have time, dry brine the wings: add 1 tablespoon of baking powder to the salt, and toss to coat the wings. Spread the wings out on a sheet pan with a rack over it, and refrigerate, uncovered, for 8 to 24 hours. [Details here.)
- Set the grill for indirect medium-high heat, about 400°F, then add the smoking wood. On my Weber Summit, I preheat the grill with all burners on high for 10 minutes. Then I brush the grill grates clean, and turn off all the burners except for burners 1 and 6. Then I turn the smoker burner to high and add the wood chips. (No smoker burner? Wrap the wood chips in an envelope of aluminum foil, poke a few holes in the foil, and set the chips on the burner cover over a lit burner.)
- Set the wings on the indirect heat part of the grill grate. (I use the Weber Elevations system to get some more indirect heat space, and stack the wings in three layers over the indirect heat part of the grill). Grill the wings over indirect heat until browned and crispy, about 45 minutes. While the wings are cooking, whisk the honey mustard sauce ingredients in a large bowl.
- When the wings are done, put them in the bowl with the honey mustard sauce and toss to coat. Let the wings sit in the sauce for five minutes, tossing occasionally, to let the sauce soak into the wings. Serve immediately.
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