Devil Wings Recipes

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DEVILED CHICKEN WINGS



Deviled Chicken Wings image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". My wife is a real chicken wing "nut", and she ordered me to make them. They are REAL good! Prep time does not include marrinating time.

Provided by Toby Jermain

Categories     Chicken

Time 1h30m

Yield 35-40 wings

Number Of Ingredients 16

5 lbs chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock
2 tablespoons minced garlic
1/4 cup butter, melted
1/4 cup extra virgin olive oil
4 tablespoons Dijon mustard
4 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
2 -3 tablespoons balsamic vinegar (optional)
1 tablespoon hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
2 teaspoons chili powder, more to taste
1 teaspoon sweet paprika
kosher salt
fresh ground black pepper
1 red onion, finely diced
4 scallions, thinly sliced diagonally
nonstick cooking spray

Steps:

  • Place wing pieces in a large Ziploc plastic bag.
  • Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
  • Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
  • Refrigerate overnight, turning and kneading several times.
  • Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
  • Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
  • Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
  • Transfer wings to a serving dish, and pour and scrape the sauce over them.
  • Serve hot.
  • Serves 6-8.

Nutrition Facts : Calories 175.1, Fat 13.3, SaturatedFat 4, Cholesterol 53.4, Sodium 106.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 12.1

DEVIL WINGS



Devil Wings image

Make and share this Devil Wings recipe from Food.com.

Provided by johnvac52

Categories     Lunch/Snacks

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 3

12 ounces louisiana style cayenne pepper sauce
8 ounces Italian dressing
5 lbs chicken wings

Steps:

  • In a large (2 gallon) resealable freezer bag, mix pepper sauce and dressing.
  • Reserve 1 cup for basting and dipping.
  • Add chicken wings to bag, seal and refrigerate at least 2 hours.
  • Turn bag frequently while marinating.
  • Bake wings at 350 for 45 minutes, basting with the reserved sauce.

Nutrition Facts : Calories 717.1, Fat 53.5, SaturatedFat 14, Cholesterol 218.5, Sodium 1800.1, Carbohydrate 3.7, Fiber 0.1, Sugar 2.9, Protein 52.3

DEVILED CHICKEN WINGS



Deviled Chicken Wings image

Categories     Food Processor     Chicken     Appetizer     Roast     Super Bowl     Summer     Tailgating     Poker/Game Night     Gourmet

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 9

3 pounds chicken wings (12 to 14)
6 slices firm white sandwich bread
2 teaspoons mustard seeds
1/2 cup Dijon mustard
2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon cayenne
3 ounces freshly grated Parmesan (about 3/4 cup)

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 1 1/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
  • Preheat oven to 450°F and oil rack of a broiler pan.
  • In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides up, on rack.
  • Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.

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