Wing Dings Recipes

AIR-FRYER CHICKEN WINGS

Steps:

• Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

CHICKEN WING DINGS

Steps:

• Combine the first 5 ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls; roll in potato chips. In a large skillet, heat oil over medium heat. Cook meatballs in batches until no longer pink; drain. For dip, combine cream cheese, blue cheese, milk and garlic. Drizzle meatballs with wing sauce; serve with dip.

PAT'S SPICY FRIED WINGS

Steps:

• In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
• Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
• Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
• In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
• Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
• Serve with Spicy Dipping Sauce.
• Mix all the ingredients together in a small bowl.

WING DINGS

Steps:

• Preheat oven to 350ºF.
• Grease a large baking pan or dish.
• Combine everything except the wings in a large, heavy pan.
• Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce.
• While the sauce simmers, prepare the chicken wings.
• With a butcher knife, remove the wing tips, then cut each wing in half at the joint.
• Add the wings to the sauce, and stir to coat them.
• Ladle the wings and the sauce into the baking dish.
• Bake for 25 minutes, then stir the wings in the sauce.
• Turn the heat up to 425ºF and bake an additional 10 minutes, or until the sauce glazes the wings.
• Serve the wings hot with ranch dressing, if desired.
• These are a Texas specialty!

WING DINGS

Steps:

• Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool.
• Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight.
• Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them.
• Bake 45-50 minutes at 400º, until done, basting with sauce occasionally.