Chicken Wings Over Blue Yonder Recipe By Tasty Food

OVEN-BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
• Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
• Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
• While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
• Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.

BBQ CHICKEN WINGS WITH BLUE CHEESE BUTTER

Steps:

• In a medium bowl, whisk together the butter and 4 ounces of the blue cheese until very smooth. Transfer to a serving bowl and set aside at room temperature.
• In a blender, puree the BBQ sauce, peppers, 1 teaspoon of the cumin and 1 teaspoon of the paprika until smooth. Pour into a large mixing bowl large enough to hold all of the wings.
• In a shallow dish, whisk together the flour, remaining cumin and paprika, and season it with salt and pepper. Sprinkle the wings with salt and pepper. Fill a deep, heavy pot with 6 inches of oil and heat to 365 degrees F, or preheat a deep fryer.
• Toss the chicken wings in the seasoned flour until well coated, shaking off the excess flour. Fry in batches until golden brown, crisp and cooked through, about 13 minutes. Drain briefly on paper towels before adding them to the sauce and tossing them to coat while they are still hot.
• Transfer the wings to a serving platter. Dollop a little of the blue cheese butter on top of the wings to melt; serve the rest on the side for dipping. Sprinkle the remaining blue cheese over the top and serve immediately.

CRISPY HONEY BUFFALO WINGS WITH BLUE CHEESE & CELERY SLAW

Steps:

• First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
• Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread - it's ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don't overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
• Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw - and plenty of napkins!