SWEET AND SPICY CHICKEN WINGS WITH FETA RANCH DRESSING
Provided by Amanda Freitag
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the wings: Preheat a smoker for cooking at 250 degrees F.
- Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
- For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
- For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
- To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
- Serve with the feta ranch dressing, baby carrots and celery sticks.
EXOTIC FIVE SPICE CHICKEN WINGS
If you're tired of the same old chicken wings, give these a try. They're different and delicious. Slightly sweet and sticky, these wings are loaded with flavor. The Asian accents are there but not overwhelming. These baked chicken wings do have a little kick, but they're not too hot. A nice addition to your game day snacking.
Provided by Barbara Miller
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400 degrees.
- 2. Line a large baking dish with aluminum foil and spray with non-stick spray.
- 3. Prepare the wings by snipping the tip off the wing. Spread the wings out on a baking dish.
- 4. Add all of the other ingredients to a bowl and whisk briskly to incorporate all of the ingredients.
- 5. Baste all of the pieces of chicken with sauce.
- 6. Bake in oven 45-60 minutes, making sure to baste about every 15 minutes.
- 7. Flip wings over during the last 15 minutes of baking and baste again. Bake for the last 15 minutes.
- 8. Serve with any kind of dipping sauce you like. I always use "Three Cheese Ranch"... but it's up to you!
HOT HOT HOT CHICKEN WINGS
These certainly turn out spicy - be sure to warn any guests! I love the ease of chicken wings, and had these at a recent bbq. Be sure to serve with blue cheese dressing, or sour cream for those who find them a bit hot. There are a few ingredients listed, so if you enjoy these it's a great idea to combine all the dry spices in larger amounts then just add the lime rind and garlic when you want to make them again, and you're all set. (prep time is marinating time.)
Provided by Sarah
Categories Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off wing tips and discard.
- Combine all ingredients, except wings, in a small bowl and mix to combine.
- Add chicken to a large zip lock bag and pour in marinade. Use fingers outside bag to ensure chicken wings are all coated with mixture.
- Marinade overnight, if time, or for a few hours.
- Cook wings on bbq over medium heat, until browned on both sides and nice and tender.
HOT CHICKEN WINGS
Make and share this Hot Chicken Wings recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut the chicken wings in two at the joints.
- In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings.
- Add the wings and fry until crisp, about 12-15 minutes.
- To bake, preheat the oven to 450F.
- Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes.
- To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly.
- As soon as the chicken wings are cooked, douse with the sauce, and serve immediately.
Nutrition Facts : Calories 558.7, Fat 45.7, SaturatedFat 18.2, Cholesterol 186.3, Sodium 1002.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.4, Protein 35
HOT CHICKEN WINGS (VERY HOT)
It took us a long time to find the perfect hot sauce for our chicken wings but everyone loves these in our family, even the kids!
Provided by AngelMom
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Prepare the chicken wings by by splitting them in half at the knuckle.
- Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy).
- Let the oil heat up.
- Once the oil is hot, put the chicken wings in the basket and lower them in.
- The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside.
- Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce.
- That's all there is to it.
- This is a great weekend dish.
- Either a snack or you can add some side dishes to make it a dinner.
- This is better than any restaurant's hot wings!
HOT & SPICY POMEGRANATE CHICKEN WINGS
Make sure to use a non stick pan or cover pan with foil, when baking these delicious and spicy wings, otherwise you'll have a very sticky mess. I have added a recipe for making your own pomegranate molasses, as it may be difficult for some people to find. The molasses is very versatile and can be used in many different dishes. If refrigerated, this quick and easy to make molasses will keep for 6 months.If you would like a sweeter molasses add more sugar to taste, when you first start cooking it. Preparation time includes making the molasses.
Provided by Baby Kato
Categories < 4 Hours
Time 2h55m
Yield 24 chicken wings, 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Pomegranate Molasses:.
- Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
- Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
- When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
- Rub:.
- Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
- Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
- In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
- With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
- Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
- Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
- Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
- Pomegranate Sauce:.
- Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
- Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
- Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
- When ready to serve, garnish with green onions and enjoy.
SWEET HOT MUSTARD CHICKEN WINGS
I was on a hunt for a recipe that was similar to one that we love from a restaurant called Oregano's in Arizona...I found this one on allrecipes ...it's real close...I added an option (in step 5) this makes them more like the "Italian Gold Wings" that the restaurant serves...I posted another photo they are the ones on the purple plate...
Provided by teresas
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Line a baking sheet with aluminum foil; coat the foil with cooking spray.
- Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
- Bake in 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. (option: toss the wings after cooking all the way though in hot oil -- 350° for 2-3 minutes to crisp them up -- do a quick drain before continuing with the recipe).
- 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 abut five minutes and toss again to re-coat.
- Transfer to a plate to serve.
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- Pat the chicken wings dry with a paper towel; don't skip this step! This will both help the rub adhere and ensure crispy skin.
- To a spice grinder or mortar and pestle, add the cilantro seeds, cumin seeds, cracked black peppercorns, and cardamom seeds. Grind it to a fine powder.Pour the ground spice mixture into a small bowl and add the mustard and salt. Whisk to combine. Reserve a scant 2 tablespoons of this mixture for the sauce.Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well. Let those puppies sit for about an hour.About 15 minutes before you're ready to bake, preheat your oven to 375 degrees F. Line a baking sheet with a wire rack and grease with cooking spray (or brush with canola oil).Place the wings on the prepared rack at an even distance from each other. Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.
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