Hot Wing Recipes - Get the Cold Beer or Ice-Water Ready

With 2 varieties of chiles in these wings, they’ll stay hot long after they’ve left the fryer.

40 chicken wing sections
canola or peanut oil for frying
1/4 lb unsalted butter
Sauce Ingredients:
1 Tbsp ancho chile powder
2 Tbsp honey
1 & 1/2 cups red wine vinegar
3 Tbsp brown mustard
2 Tbsp each chipotle puree & honey
1 tsp kosher salt

Heat up your deep-fryer - What? You don’t have a deep-fryer? Why not, they’re cheap and much easier and safer to use than doing it this way: heat 3 inches of oil in a large skillet to 370 degrees, add the wings and fry. You'll probably have to do it in a couple batches, turning them occasionally, until golden brown, about 8-10 minutes per batch. Drain on paper towels.

While the wings fry, whisk all the sauce ingredients together in a medium bowl and set aside.

When you're ready to serve, melt the butter in a large skillet over medium heat. Add the sauce and bring to a boil. Add the wings, stir ‘em around to cover, and heat for 2 or 3 minutes. Done.

Hoisin, hot and sweet, from Asia and ground ancho peppers, pretty darn hot, from Mexico plus good ol’ Frank’s Red Hot from the U.S., combine to make these wings dramatically different. Have a lot of cold liquid handy when munching these guys.

18 wings, cut into 2 pieces, tips tossed
1 tsp canola oil
1 small onion, minced
2 cloves garlic, chopped
3/4 cup tomato paste
2 Tbsp ancho peppers, ground
1/4 cup Hoisin sauce
2 Tbsp Frank’s Red Hot sauce (or similar)
1 tsp ground cumin
1 tsp cracked black pepper
salt to taste

Preheat oven to 425F.

Place wings on a baking sheet and season with salt and pepper. Bake for about 10 minutes, then slather them with the hot sauce, and bake for another 10 minutes, until chicken is no longer pink near the bone.

During that first baking, heat the oil in a saucepan until very hot. Add onion and garlic; saute until softened, say, 4 or 5 minutes. Add tomato puree and simmer over low heat for another couple of minutes, then add the rest and simmer for another 5 minutes, stirring often.

Apply when the wings finish their first term in the oven, finish baking them, then plate and serve.

Please try to use big wings or they'll end up like the shrimp in a Chinese buffet: lots of breading and minimal meat.

1 cup oil for deep frying
1/2 cup buttermilk
3 Tbsp Cajun seasoning
2 cups flour
1 lb chicken wings
parsley sprigs; for garnish

Preheat oven to 375F.

In a deep fryer or high-sided skillet heat oil to 360 degrees.

In a mixing bowl combine buttermilk, 1 Tbsp Cajun seasoning and 1/2 cup flour to make a thick batter.

Season remaining flour with the rest of the Cajun seasoning, and dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs.

Dump onto paper towels in batches unless wings are large in which case use tongs to remve from the oil.

When all are drained, transfer to a baking sheet and bake until really crispy, say, 10 minutes. Done.

If you really go for garlic these are for you; if you don’t you can cut it back or eliminate garlic altogether, and it’s still a terrific recipe with that Parmesan cheese and crumb coating. The coating over the sauce makes these guys a lot neater to eat, too.

2 lb chicken wings, separated and tips removed
3 tsp minced garlic
1 cup olive oil plus 1 Tbsp
2 tsp red pepper sauce
1 cup grated Parmesan cheese
1 cup fine bread crumbs
1 tsp black pepper

Preheat oven to 400F.

Rinse chicken and pat dry.

Combine the Parmesan cheese, bread crumbs, and black pepper in a large bowl and set aside.

Combine the garlic, 1 cup of the oil, and red pepper sauce in another bowl and set aside. Next, put the wings into a large zipper plastic bag, and pour in the oil/garlic mix to coat them.

Remove the wings and roll them in the crumb mixture until they’re all evenly coated. Place wings in a single layer on an oiled non-stick baking pan and bake for 25 minutes, or until wings are crisp.

This dish has an Asian feel to it, but without the slicing & dicing you expect; it's really fast - and easy.

1 Tbsp canola oil
18 wings, tips tossed(or saved for stock)& cut into 2 pieces
1/2 cup low-sugar orange marmalade
1/4 cup Dijon mustard
2 Tbsp reduced sodium soy sauce

Heat oil in a large non-stick skillet (or better, a wok; or better yet a deep-fryer) over medium high heat.

Add wing pieces and cook until golden on all sides, about 6 to 10 minutes.

Pour off the oil and stir remaining ingredients into the skillet to coat the wings. Cook on medium heat until sauce thickens up, about 8 to 10 minutes. Done.

You can certainly use any paprika for this recipe but it won’t be quite as exciting without “Spanish Smoked” Paprika which you should find at a "gourmet" kitchen store (like Williams-Sonoma), or on a web site like La Tienda.com. I’d buy the agridulce, or bittersweet version which is not real hot or real sweet; you know, “bittersweet”.

2 tsp ground cumin
1 tsp each garlic powder,dried marjoram,salt & Spanish smoked paprika
2 lb separated chicken wing pieces
3 Tbsp olive oil

Preheat the oven to 450F.

Mix together the first 5 ingredients in a bowl.

Rinse the wing pieces in running water, pat dry, rub the spice mixture over them, and smoosh them around in a bowl of the olive oil.

Arrange the wings in a single layer on a cookie sheet and bake for 20 minutes. Flip the pieces over and bake for another 10-15 minutes. They should be slightly crisp and golden on the outside and not pink or red inside.

Serve 'em hot or at room temperature. __________________________________________________________________

Strange as it sounds bananas, apricots and green chiles could really create a memorable chicken wing dish – and I mean “memorable” in a most positive way.

16 chicken wings
2 4 oz cans diced green chilies, drained
1/2 cup chopped onion
1/2 cup golden raisins
4 Tbsp apricot preserves
2 Tbsp brown sugar
2 Tbsp lemon juice
1/2 tsp ground allspice 2 large bananas, peeled and cut into chunks 2 Tbsp garlic oil

Cut off wing tips and toss or save for making stock. Cut remaining wings apart at joint to make 2 pieces each - duh.

In large skillet, heat garlic oil and cook wings for 18 to 20 minutes or until all sides are well-browned and internal juices run clear.

Meanwhile, to make dipping sauce, puree in blender, chilies, onion, raisins, preserves, brown sugar, lemon juice, allspice and bananas. Pour into a small saucepan and cook uncovered over medium heat for about 10 minutes to thicken; stirring frequently.

Sprinkle wings with salt and pepper. Serve with dipping sauce on the side.

Actually, this is a multi-national recipe since French dressing is a part. But one wonders: is that dressing really of French origin? One replies: who cares?

3 lb chicken wings
1/2 tsp each salt & pepper
1/2 cup butter, divided
2 Tbsp cooking oil
3/4 cup hot taco sauce
1/4 cup French salad dressing
1 tsp Worcestershire sauce
2 or 3 dashes Tabasco Sauce or similar

Cut chicken wings into three sections, saving the tips to make stock. Sprinkle with salt and pepper.

In a skillet over medium heat combine 2 Tbsp each butter and oil. Fry wings until browned, about 5 minutes, then place in a greased 13 x 9-inch baking pan.

In a saucepan, combine last four ingredients and remaining butter, stirring over medium heat a minute or two until butter is melted and sauce is blended. Pour 1/2 cup over the wings and bake uncovered at 425F for about 18-20 minutes or until chicken juices run clear.

Serve with remaining sauce.

If you're not a mustard fan and like 'em a little spicy substitute 4 or 5 dashes of Tabasco or your favorite hot sauce. Even if you make these with mustard you still might toss in a little of the hot stuff.

2/3 cup butter
1/4 cup Dijon-style prepared mustard
1 1/4 cups dried bread crumbs, seasoned
1/4 cup Parmesan cheese
20 chicken wings, tips dumped (or save to make a little chicken stock)

Preheat oven to 425F.

Melt butter or (if you insist) margarine and stir in mustard.

Place bread crumbs in a flat dish. Roll each piece in the butter mixture, then coat with bread crumbs.

Place wings in a 9x13 inch baking dish. Sprinkle with cheese and bake in the preheated oven for 15 minutes. Turn and bake 10 minutes longer, or until crispy.

The intensity of "fire" depends mainly on what Asian hot seasoning powder you buy; read the bottles and decide.

1/4 cup teriyaki sauce
1/4 cup barbecue sauce oriental
1/4 cup oyster sauce
Five spice Seasoning
Asian "Real Hot" sauce
1 tablespoon brown sugar
12 medium chicken wings, separated
1 teaspoon oriental seasoning
1 teaspoon soy sauce

Place separated wings on broiler pan, shake on five-spice seasoning and any hot Asian spice powder you choose.

Place on middle rack of preheated oven under the broiler.

Meanwhile get busy making the dipping sauce. Place teriyaki, oriental BBQ, soy sauce and brown sugar together, whisk and it's ready.

When wings start to brown, 8 minutes or so, flip them over, add more seasoning and return to oven.

When wings are brown on this side & cooked through, remove, and using tongs, dip them in the sauce, shake off the excess and return them to the oven.

Just broil until a bit crusted, not more than a couple minutes.Serve up. Yum, yum.

Here’s one that can be as hot as you like but offers a subtle sweetness that sets these super easy wings apart from just hot ones.

1/2 cup Apricot Preserves
1 Tbsp vinegar
1-2 tsp hot pepper sauce (or more)
1/2 tsp chili powder
1/2 large clove garlic, minced
2 lb thawed or fresh chicken wings

Rinse the separated wings, put them in a jelly-roll pan (a cookie sheet with sides) and bake at 375F for 25-30 minutes.

Meanwhile mix the other ingredients together for the sauce.

About 5 minutes before removing them from the oven brush the wings with the sauce.

Torco chips? Check the ingredients and you’ll figure it out. Anyway, I think this will become one of your most populat versions of wings (you don’t always make the same version, do you?)

2 lb fresh chicken drumettes
2 envlopes taco seasoning mix
4 cups severely crushed (in the bag) tortilla chips

Preheat oven to 425F

Rinse chicken pieces and leave wet.

Combine the taco seasoning mix and tortilla chip crumbs together In a shallow dish or bowl.

Roll chicken pieces in the mixture, place in a lightly oiled 9x13 inch baking dish and bake for 15 minutes. Flip chicken pieces and bake for another 10 to 15 minutes.

Grab'em & growl, as Uncle Joe used to say.

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No, these won’t be crisp but they will be spicy and delicious – and so easy. 5 1/2 lb chicken wings, separated
1 (12oz) can or bottle chile sauce
1/4 cup fresh lemon juice
1/4 cup molasses
2 Tbsp Worcestershire sauce
5 drops hot pepper sauce
2 Tbsp salsa
1/2 tsp chili powder
1 tsp garlic powder
2 tsp salt

Place chicken in slow cooker.

In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.

Cook in slow cooker on Low setting for 6-8 hours.

Come home, lift the lid - watch out for steam - and serve.

I’m not saying that Buffalo wings can't be made while in your pajamas. By “dressed first” I mean you put the spices on wings before cooking them. I’ll tell you next how to make then un-dressed.

4 Tbsp (1/2 stick) butter
1/2 cup Frank's(used to be Durkee's)Red Hot sauce
2 Tbsp Tabasco sauce
1 Tbsp dark brown sugar, packed
2 tsp cider vinegar
2 qt peanut oil, for frying
1 tsp cayenne pepper
1 tsp ground black pepper
1 tsp salt
3 Tbsp cornstarch
18 chicken wings separated

Garnish:
4 ribs celery, cut into thin sticks 2 cups blue cheese dressing

Melt butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar and vinegar until combined. Remove from the heat and set aside.

Preheat oven to 200 degrees for keeping batches warm. Using a deep-fat-frying thermometer, heat 2-1/2 inches of peanut oil in a large dutch oven (heavy pan) over medium-high heat to 360 degrees - or use a deep-fryer, a heck of a lot easier.

While the oil heats, mix together the cayenne, black pepper, salt and corn starch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl.

Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 8 to 10 minutes.

With a slotted spoon, transfer the fried wings to a baking sheet, then into the warm oven while you fry the rest. Serve hot with sauce, along with celery and blue cheese dressing, if you want to be traditional.

Now these wings go into the hot oil naked - ouch – and you add them to the sauce when they are cooked through. Try making them both ways and pick the method you like best.

12 chicken wings separated
4 cups peanut oil for deep frying
2 Tbsp butter
1-1/2 tsp distilled white vinegar
2 Tbsp plus 1 & 1/2 tsp hot pepper sauce
salt and pepper to taste

In a large skillet or deep fryer fry chicken wings in oil until done, 8-10 minutes. Remove chicken (and oil from skillet if you used one, drain oil) and reserve chicken.

Melt butter in skillet, then add vinegar and hot sauce. Season with salt and pepper to taste. Stir all together.

Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Not really spicy but still a great way to do wings. Even dyed-in-the-wool fans of traditional Buffalo wings will love these.

18 whole chicken wings, separated
1/4 cup honey
2 Tbsp fresh lime juice
1 Tbsp grated lime zest
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup all-purpose flour
2 qt vegetable oil for frying

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet or deep fryer, fry the chicken wings in hot, 1 inch deep oil until cooked through, 8-10 minutes. (If you want to do this and many other recipes the easy way then get yourself a deep fryer.)

Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Even though these wings are covered in cornflakes I don't suggest them as a breakfast item. But if you like cold pizza, as I do, maybe wings in the morning is not so bad.

Peanut oil for deep frying
1 cup all-purpose flour, divided
8 tablespoons garlic powder, divided
8 Tbsp garlic powder, divided
6 eggs, beaten
3 cups crushed cornflake crumbs
24 chicken wings

Preheat oil in a large, deep skillet or deep fryer.

In a shallow bowl mix together 3/4 cup flour with 2 Tbsp garlic powder.

In a second shallow bowl combine eggs and 4 Tbsp garlic powder and mix together.

In a third shallow bowl mix together cornflake crumbs, remaining 1/4 cup flour and remaining 2 Tbsp garlic powder.

Dip each wing in the flour mixture, crumb mixture, egg mixture then back in the crumb mixture. Fry about 8-10 minutes, or until cooked through - they'll be a deep golden color and they'll be delicious.