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?
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 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 SPICY CHICKEN
This recipe from Lauralee Olson of Duvall, Washington features wings and legs. "It's a spicy one," notes Lauralee. "Be sure to have cool beverages on hand; you'll need them."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chili sauce, banana pepper, water, brown sugar, pepper sauce, pepper flakes, cayenne and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. , Place chicken on a broiler pan coated with cooking spray. Spoon some of the sauce over chicken. Broil 3-4 in. from the heat for 12-15 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with ranch dressing if desired.
Nutrition Facts : Calories 425 calories, Fat 25g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 30g protein.
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
GRILLED SPICY WINGS
Steps:
- Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings
SPICY GRILLED CHICKEN WINGS RECIPE
These simple chicken wings are rubbed down with spices to give them a kick. You can adjust the amount of cayenne to vary the heat.
Provided by Derrick Riches
Categories Appetizer
Time 45m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Take the whole chicken wings and flip the tips around, tucking them so they don't burn.
- Combine the garlic salt, cayenne, black pepper, and dried oregano in a large resealable bag.
- Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.
- Meanwhile, prepare a gas or charcoal grill for indirect heat . Adjust the heat on the active burner to medium-high (400 F to 475 F). When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently. Grill the chicken wings in batches, if necessary.
- Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 175 F to 180 F). This should take about 20 to 25 minutes. Watch closely to prevent burning.
- Remove the wings from grill and serve immediately.
Nutrition Facts : Calories 32 kcal, Carbohydrate 3 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 814 mg, Sugar 0 g, Fat 2 g, ServingSize Serves, UnsaturatedFat 0 g
FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS
Provided by Food Network Kitchen
Time 2h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
- Prepare a grill for high heat.
- Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.
HOT AND SPICY GRILLED CHICKEN WINGS
Heat things up with our Hot and Spicy Grilled Chicken Wings. This recipe is perfect for a cookout. These Hot and Spicy Grilled Chicken Wings include tangy, creamy flavor that you'll love.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
- Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
- Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
- Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.
Nutrition Facts : Calories 320, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0.8553 g, Fiber 0 g, Sugar 0 g, Protein 13 g
SPICY BREADED CHICKEN WINGS
"Everyone really loves these spicy chicken wings! " says Barbara White in Katy, Texas. "They taste just like fried chicken but they're baked and are wonderful even without the dipping sauce. You can also make them with bags of drumettes instead of whole wings." -Barbara White Katy, Texas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 pieces.
Number Of Ingredients 14
Steps:
- In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika. , Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until juices run clear, turning every 10 minutes. , In a small bowl, combine the sauce ingredients. Serve with chicken wings.
Nutrition Facts : Calories 77 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 121mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
SPICY GRILLED CHICKEN WINGS
We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pepper and salt in a medium bowl.
- Add the garlic cloves and crush into the salt and pepper to make a thick paste.
- Add the lemon juice, crushed red pepper, and hot sauce.
- Whisk in the olive oil slowly until well combined.
- Place the chicken wings in a large sealable plastic bag.
- Add the marinade and seal the bag tightly.
- Shake the bag well to coat.
- Refrigerate for 12-48 hours.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
- Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
- Throw away the marinade.
- Serve hot, at room temperature, or chilled (see how versatile this is?).
- The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21
BROILED CHICKEN WINGS WITH SPICY APRICOT SAUCE
Broiled Chicken Wings with Spicy Apricot Sauce
Categories Fruit Juice Chicken Fruit Poultry Broil Quick & Easy Lime Apricot Winter Gourmet
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.
- Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.
- While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.
- Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.
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