Hot Wings Three Ways Recipes

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HOW TO MAKE CRISPY BAKED BUFFALO CHICKEN HOT WINGS



How to Make Crispy Baked Buffalo Chicken Hot Wings image

Spicy with a kick of vinegar, these crispy baked buffalo chicken hot wings will leave the plate in no time. To serve, make sure you have lots of blue cheese dip (store-bought or the dip below) and celery. Easily double, triple, or quadruple for a crowd.

Provided by Adam and Joanne Gallagher

Categories     Appetizer

Time 1h

Yield Makes 2 to 3 servings

Number Of Ingredients 11

1 pound chicken wings, separated at joints, tips discarded
4 tablespoons unsalted butter
1/3 cup hot pepper hot sauce (suggested brand: Frank's Red Hot)
1/2 teaspoon garlic powder
Salt
Celery, for serving
1/2 cup sour cream
1/2 cup mayonnaise
6 ounces crumbled blue cheese
1 tablespoon minced parsley
Salt and fresh ground pepper

Steps:

  • Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.
  • Season wings with salt. Spread out in one layer on wire rack. Bake until cooked through and crispy, 35 to 45 minutes.
  • Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in hot sauce and garlic powder. Season with salt, to taste.
  • Toss the baked chicken wings in the sauce and serve with celery and blue cheese dip.
  • Stir mayonnaise, sour cream, blue cheese, and parsley together in a bowl. Season with salt and pepper, to taste.

Nutrition Facts : ServingSize 1/2 the recipe, Calories 487, Protein 29 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 222 mg

SUPER CRISPY AIR FRYER CHICKEN WINGS (3 WAYS!)



Super Crispy Air Fryer Chicken Wings (3 Ways!) image

The BEST ever SUPER CRISPY chicken wings cooked in the air-fryer (NO OIL!) 3 ways (Buffalo, Honey BBQ, & Garlic Parmesan) in just 30 Minutes!

Provided by Layla

Categories     Appetizer

Number Of Ingredients 19

2 lbs Chicken wings
1 tbs baking powder
Salt and pepper (to taste)
¼ cup butter
3 cloves garlic (minced)
½ cup grated parmesan cheese (freshly grated or pre-grated)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tsp. red pepper flakes
2 tbsp. freshly chopped parsley leaves
¼ cup butter
1/2 cup hot sauce
1 tablespoon honey or brown sugar
Salt
1 cup bbq sauce
¼ cup honey
2 tbsp melted butter
2 tsp sriracha or hot sauce optional

Steps:

  • Remove tips of chicken wings and split at the joint. Pat the chicken wings dry with a paper towel. In a large bowl, toss chicken wings with 1 tablespoon baking powder and a dash of salt and pepper. Transfer to air-fryer basket and place in the air fryer.
  • Cook at 375F for 25 minutes, shaking the basket halfway through cooking time. Increase the temperature to 420F or highest setting and bake for another 5 minutes or until the skin is crispy and brown. Remove from air fryer and immediately toss in wing sauce of choice.

BBQ CHICKEN WINGS 3 WAYS RECIPE - TRAEGER GRILLS



BBQ Chicken Wings 3 Ways Recipe - Traeger Grills image

Traeger chicken wings tossed in a sweet and spicy Sriracha sauce, a classic buffalo sauce and Traeger chicken Rub for smokin' chicken three ways.

Provided by Chad Ward

Categories     Poultry

Number Of Ingredients 11

chicken wings
cornstarch
Traeger Chicken Rub
Salt
Frank's RedHot Sauce
spicy brown mustard
unsalted butter
Sriracha
soy sauce
sesame oil
honey

Steps:

  • When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
  • While grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with cornstarch, Traeger Chicken Rub and salt to taste. Mix to coat both sides of the chicken wings.
  • Place the wings on the grill and cook for 35 minutes, turning halfway through. Check the internal temperature of the wings at 35 minutes. The internal temperature should be at least 165℉. However, an internal temperature of 175-180℉ will yield a better texture.
  • Meanwhile, make the Franks RedHot Sauce: In a small saucepan over medium heat, combine Franks RedHot, mustard and butter. Cook, stirring occasionally, until the butter is melted and the sauce is just warmed through. Set aside and check on your wings.
  • Make the Sriracha Wing Sauce: In a small saucepan over medium heat, combine Sriracha, soy sauce, sesame seed oil and honey. Whisk to combine and cook, stirring occasionally, until sauce is just warmed through. Set aside.
  • Remove wings from the grill. Place 1/3 in a large bowl and toss with the Franks RedHot sauce. Toss another 1/3 with the Sriracha sauce. Leave the remaining 1/3 of the wings unsauced and season with extra Traeger Chicken Rub if desired. Serve and enjoy!

GRILLED HOT WINGS 3 WAYS



Grilled Hot Wings 3 Ways image

This recipe serves up classic chicken wings in not one, but three different varities. A classic Buffalo sauce sets the pace, while a smoky barbecue sauce and Asian sesame chile sauce take us outside of our comfort zone. It'll be hard to pick your favorite, we guarantee.

Provided by HUNGRY

Yield 8

Number Of Ingredients 21

3 dozen chicken wings
2 tablespoon olive oil, plus more to grease the grill
salt and pepper, to taste
1 stick unsalted butter, at room temperature
1/2 cup hot sauce
1/4 cup crumbled blue cheese
carrot and celery sticks, for serving
1/4 cup hoisin sauce
2 tablespoon ponzu
2 tablespoon honey
1 tablespoon thai hot sauce
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/4 cup roughly chopped dry-roasted peanuts
2 tablespoon chopped cilantro
1 1/2 cup ketchup
1 cup large beer
1 tablespoon agave nectar
2 teaspoon smoked paprika
1 teaspoon smoked chipotle powder
4-5 dashes of liquid smoke

Steps:

  • Place a large grill pan over medium-high heat or heat an outdoor grill to high. Brush with olive oil to lightly coat.
  • In a large bowl, toss the chicken wings with the 2 tablespoons of olive oil, salt, and pepper. Place the wings on the grill and cook, turning occasionally, until well marked and cooked through, about 10 minutes.
  • Place a small saucepan over medium heat and melt the butter. Whisk in the hot sauce and heat through, stirring occasionally. Toss the wings in the Buffalo sauce and garnish with blue cheese, carrots, and celery.
  • Place a small saucepan over medium heat and add all of the ingredients except the peanuts and the cilantro. Stir to combine and heat the sauce through, stirring occasionally. Toss with the wings and garnish with the peanuts and cilantro.
  • In a small saucepan over medium heat, combine all of the ingredients and heat the sauce through, stirring occasionally. Toss wings in the sauce and serve.

Nutrition Facts : ServingSize 1 serving, Calories 503 calories, Sugar 18 g, Fat 34 g, Carbohydrate 26 g, Cholesterol 159 mg, Fiber 2 g, Protein 23 g, SaturatedFat 14 g, Sodium 1242 mg, TransFat 0.5 g

WINGS 3 WAYS



Wings 3 Ways image

Provided by Sunny Anderson

Categories     appetizer

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 24

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
1 cup hot sauce (recommended: Frank's Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
1 lemon, zested
1 lime, zested

Steps:

  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
  • Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
  • In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
  • Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
  • When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
  • Serve immediately.

HOT WINGS, THREE WAYS



Hot Wings, Three Ways image

Provided by Next Iron Chef All Star: Elizabeth Falkner

Categories     appetizer

Time 1h15m

Yield 1 to 2 servings

Number Of Ingredients 41

6 chicken wings
1/2 cup all-purpose flour
1 1/2 teaspoons salt
Freshly ground black pepper
2 cups canola oil, for frying
Habanero BBQ Syrup; Chinese Black Bean-Sesame Sauce; and Moroccan Ginger Sauce, recipes follow
1 habanero chile, char-grilled or broiled until blackened and sweated
1/2 cup plus 2 tablespoons molasses
1/4 cup honey
5 tablespoons ketjap manis
1/4 cup plus 1 tablespoon apple cider vinegar
2 teaspoons tamarind concentrate
3/4 teaspoon garlic powder
1/2 cup plus 1 tablespoon ketchup
2 tablespoons Dijon mustard
1 teaspoon cornstarch
2 teaspoons canola oil
1/4 cup sliced green onions
2 tablespoons peeled and grated fresh ginger
4 cloves garlic, minced
1 tablespoon fermented black beans or dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey or molasses
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes, optional
1 tablespoon toasted sesame seed
1 tablespoon olive oil
2 tablespoons minced garlic
1/2 cup freshly squeezed orange juice
2 tablespoons minced preserved lemon, or 2 teaspoons grated lemon zest
1 tablespoon honey
1/2 teaspoon orange blossom water
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed coriander seed
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley, for garnish
1 tablespoon minced fresh cilantro, for garnish
1/4 cup dry-cured olives, for serving
1/4 cup roasted almonds, for serving

Steps:

  • Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
  • In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
  • Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
  • Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
  • Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
  • In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
  • In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.

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