GARLIC PARMESAN WINGS
INGREDIENTS:
1 1/2 pounds chicken wings and drumettes
1 tablespoon oil
Salt and pepper
1/3 cup butter, melted
1 teaspoon garlic powder
1/2 cup finely grated Parmesan
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
Red pepper flakes (optional)
INSTRUCTIONS:
Preheat oven to 400°F. Drizzle oil over chicken wings and drumettes and season with salt and pepper. Place chicken on parchment-lined baking sheet. Bake for 55 minutes.
In a large bowl, combine melted butter, garlic powder, grated Parmesan, cayenne pepper and chopped parsley. Toss baked chicken wings and drummettes in sauce until evenly coated.
Serve with a sprinkling of red pepper flakes (optional) and additional garlic Parmesan mixture.
BOURBON BBQ WINGS
INGREDIENTS:
1 1/2 pounds chicken wings and drumettes
1 tablespoon oil
Salt and pepper
1/4 cup bourbon
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
INSTRUCTIONS:
Preheat oven to 400°F. Drizzle oil over chicken wings and drumettes and season with salt and pepper. Place chicken on parchment-lined baking sheet. Bake for 55 minutes.
Bring sauce ingredients to a boil in a sauce pan. Simmer until thickened. Pour into a large mixing bowl. Toss baked chicken wings and drumettes in the sauce until evenly coated.
Serve with more bourbon BBQ sauce.
HOT AND SPICY WINGS
INGREDIENTS:
1 1/2 pounds chicken wings and drumettes
1 tablespoon oil
Salt and pepper
1/2 cup butter, melted
4 tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
Chopped parsley, to garnish
INSTRUCTIONS:
Preheat oven to 400°F. Drizzle oil over chicken wings and drumettes and season with salt and pepper. Place chicken on parchment-lined baking sheet. Bake for 55 minutes.
Bring sauce ingredients to a boil in a sauce pan. Simmer until brown sugar has melted. Pour into a large mixing bowl. Toss baked chicken wings and drumettes in the sauce until evenly coated.
Garnish with chopped parsley.
Sweet and Spicy Wings
INGREDIENTS:
Marinate: 1.5 pounds of chicken wings, 1/2 bell pepper, 1/3 sriracha, 4 jalapenos, 1/3 cup Worcestershire, Salt and pepper, 1/3 cup cider vinegar, 1/3 cup chipotle peppers in adobo
Sauce on top: Bottled Honey Garlic, Sesame Seeds, Chives and Ranch
INSTRUCTIONS:
Place the chicken wings in a large Tupperware. Blend all the marinade ingredients and pour over the wings. Secure the Tupperware lid and then shake to distribute marinade evenly. Leave for 6 hours or overnight.
Preheat oven to 400 degrees. Place a roasting grate over a baking tray covered in aluminum foil. Lay wings over on the grate. Save the left over marinade. The wings will cook for 40-50 minutes. In the last 15 minutes toss the wings in the honey garlic sauce and return to the oven to get sticky.
With the leftover marinade, pour it into a saucepan and heat over medium heat until bubbling. This will be an amazing hot dipping sauce for those daring enough.
Once the wings are cooked and sticky place them on a platter and sprinkle over with sesame seeds and chopped chives. Ranch on the side as a cool down
Spicy Deep-Fried Chicken Wings
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
Directions:
1.In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2.Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Baked Sesame Chicken Wings
INGREDIENTS:
1 cup low sodium soy sauce
1 tablespoon grated fresh ginger
4 cloves garlic minced
1/4 cup sesame oil
1/3 cup honey
2 pounds chicken wings
INSTRUCTIONS:
1.Combine all of the ingredients except wings. Place wings in a shallow, covered dish and pour the liquid mixture over the top.
2.Remove wings from marinade and place on a tin foiled lined baking sheet. Drizzle a little extra marinade over the top. Bake at 425 for 25-30 minutes until the wings are cooked through, turning halfway through cooking.
3.Serve and enjoy!
Grilled Chimichurri Chicken Wings
INGREDIENTS:
2 pounds chicken wings
2 cups fresh cilantro, finely chopped
1 cup fresh parsley, finely chopped
4 garlic cloves, minced
2 teaspoons red chili flakes
1 jalapeño, minced
1/2 cup olive oil
1/2 cup red wine vinegar
Salt to taste
INSTRUCTIONS:
1.In a large bowl, mix all ingredients, except the chicken, until well combined. Separate some for serving later.
2.Use paper towels to dry the wings, and then add to the marinade. Cover and place in the fridge to marinate for 2-3 hours.
3.Heat grill to medium, and cook the wings on indirect heat. Turn the wings occasionally to cook well on all sides. Garnish with more chimichurri sauce and jalapeño.
Cola Chicken Wings
INGREDIENTS:
2 pounds chicken wings
3/4 cup of cola (not diet)
1/4 cup low-sodium soy sauce
Chopped green onions to taste
2 tablespoons vegetable oil
INSTRUCTIONS:
1.In a bowl, mix chicken wings and soy sauce. Marinate for at least 30 minutes.
2.Heat a skillet with vegetable oil on medium-high. Place chicken wings in the skillet to brown on each side. Depending on the size of your pan, you can cook in batches.
3.Once browned, add cola and a little more soy sauce (you can use any reserved from the marinade). Cover the pan and reduce the heat to medium. Cook for 15 minutes.
4.Remove the lid and cook for another 5-6 minutes, until the sauce has slightly thickened.
5.Serve with chopped green onions on
top.
Mediterranean Chicken Wings
INGREDIENTS:
8 chicken wings
Olive Oil
Balsamic Reduction
Dried oregano
Clove of garlic
Handful finely chopped parsley
1/2 lemon
Salt & Pepper
INSTRUCTIONS:
1.Combine oil, balsamic reduction, oregano, garlic and parsley in a bowl and stir.
2.Squeeze lemon, add a sprinkle of salt and pepper and mix.
3.Make slits in each wing with a sharp knife.
4.Add wings to mix and coat them well.
5.Place in a baking tray.
6.Drizzle remaining mix on top.
7.Bake in the oven for 20-25 min on each side at 180C/365 F
Pad Thai Chicken Wings
INGREDIENTS:
15 (about 2 pounds) chicken wings, drumettes and wingettes separated
1/2 cup flour
1 1/2 tablespoon fish sauce
3 tablespoons tamarind concentrate
1/4 cup Thai sweet chili sauce
3 tablespoons Sriracha
1/3 cup palm sugar
2 tablespoons salted peanuts, roughly chopped
1 tablespoon garlic, minced
1 tablespoon chives, chopped
1 tablespoon cilantro, chopped
Oil for deep frying
INSTRUCTIONS:
First make the sauce: In a saucepan on medium heat, add tamarind concentrate, palm sugar, Sriracha, Thai chili sauce, and fish sauce to the saucepan. Whisk well to combine. Turn off the heat once the sauce has thickened and reduced. Set aside.
Heat oil in a wok to 350°F. Pat dry chicken wings. Coat in flour and shake off the excess.
These wings are double fried, so you will need to work in several batches, depending on the size of your wok or fryer. Carefully place each wing piece in the oil. Remove first batch after 6-8 minutes, when they are slightly golden brown. Allow oil to heat back up to 350°F before frying the next batch. Remove and let the wings rest for about 5 minutes. Heat the oil up to 380°F and fry the wings for a second time, until they are crispy and golden. Rest wings on a wire rack.
Using a fine mesh strainer, fry minced garlic in the hot oil for a few minutes, until crispy and golden brown. Set aside to drain on paper towel. Prepare the topping by mixing the peanuts, cilantro, and chives.
In a large bowl, toss wings in the sauce with half of the topping mixture. Serve on a platter and sprinkle the remaining half of the toppings.
Spicy BBQ Wings
INGREDIENTS:
1 kilogram of chicken wings
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon barbecue sauce
1 tablespoon paprika
1 tablespoon Tabasco
1 tablespoon sweet soy sauce
1 tablespoon olive oil
INSTRUCTIONS:
1.Cut chicken wings at the joints.
2.Arrange all ingredients in a bowl.
3.Mix, film and chill 6 hours.
4.In a dish, put the parchment paper and leave them.
5.Bake for 1 hour by turning the wings every 15 minutes at 350°F.
Japanese-Style Chicken Wings
Ingredients:
4 lb. chicken wings, separated at the joint, wing tips removed
1 cup plus 2 tbsp. mirin
1 cup plus 2 tbsp. sake
2 tbsp. sesame oil
1 tbsp. granulated sugar
1 tbsp. kosher salt
10 cloves garlic, minced
1 (6") piece ginger, peeled and minced
1 cup soy sauce
1⁄2 cup turbinado sugar
Canola oil, for frying
3⁄4 cup potato starch
Ground sansho, for garnish
Lemon wedges, for serving
Instructions:
1.Toss wings, 2 tbsp. each mirin and sake, the sesame oil, granulated sugar, salt, garlic, and ginger in a bowl; cover and chill 4 hours.
2.Combine remaining mirin and sake, the soy sauce, and turbinado sugar in a 4-qt. saucepan over medium heat; cook until reduced by half, about 1 hour. Transfer sauce to a large bowl and cover with plastic wrap; keep warm. Heat 2" canola oil in a 6-qt. saucepan over medium until a deep-fry thermometer reads 320°. Toss wings with potato starch, shaking off excess; working in batches, fry wings until crisp, about 4 minutes. Transfer wings to paper towels to drain. Toss wings with reserved sauce; transfer to a platter and sprinkle with sansho. Serve with lemon wedges.
Michelada Cocktail and Chicken Wings
Ingredients:
10-12 whole chicken wings
1 cup tomato juice
1 cup Mexican beer
2 tablespoons fresh lime juice
Few dashes of Worcestershire
Few dashes Tabasco
salt and pepper to taste
2 garlic cloves minced
⅓ cup agave
2 tablespoons ketchup
serrano chiles to serve
Instructions:
1.Michelada marinade: combine ½ cup tomato juice, ½ cup beer, 1 tablespoon lime juice some Worcestershire sauce, Tabasco sauce, and salt and pepper. Submerge the chicken wings in the marinade and let it sit for at least 1 hour.
2.Michelada glaze: in a saucepan, combine the same marinade ingredients and amounts, along with the garlic, agave, and ketchup. Simmer and stir occasionally on medium heat for about 10-15 mins or until it thickens.
3.Heat grill to medium-high. Skewer chicken wings by piercing through the drummette , along the bone and all the way through the wing tip. This allows the wings to cook more evenly. Slightly pat them dry and season with salt and pepper. Lightly oil the grill. Grill the wings, while brushing on the glaze a few times. The wings can burn easily, so be sure occasionally flip the wings several times. Once cooked, serve them with sliced serrano chiles and micheladas!
Grilled Chicken Wings With Shishito Peppers
INGREDIENTS:
1 1/2 pounds chicken wings
Salt
1/3 pounds shishito peppers (about 2 handfuls)
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
3 scallions, sliced, for garnish
Toasted sesame seeds, for garnish
Marinade:
1/4 cup miso
1/4 cup mirin
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons rice wine vinegar
2 teaspoons dark sesame oil
1 red Thai chili, minced
2 tablespoons honey
INSTRUCTIONS:
1.First, marinate the chicken. Add all marinade ingredients to a bowl and whisk to combine. Lightly salt chicken pieces and add to bowl. Marinate chicken at least 1 hour, up to 4 hours.
2.Preheat oven to 400 degrees Fahrenheit. Shake off some of the excess marinade and place chicken wings on a baking sheet. Bake for 15 minutes.
3.Heat a grill pan over high heat. Remove wings from baking sheet and finish cooking on the grill 10-15 minutes, until charred and cooked through, flipping from side to side. Remove to a plate.
3.Toss peppers with vegetable oil salt and salt. Add to grill pan and cook for 4-5 minutes, turning a few times, until blistered and charred. Drizzle with dark sesame oil and serve with chicken wings. Garnish with green onions and sesame seeds.
Pilaf Stuffed Chicken Wings
INGREDIENTS:
6 chicken wings
1 1/2 cheese slices, divided into six
100 grams cooked rice
1/2 bell pepper, minced
1/8 red bell pepper, minced
Garlic, minced
1 teaspoon curry powder
1 teaspoon olive oil
Salt
INSTRUCTIONS:
1.To release the bones from the wings, bend the wings in half. Make a cut where the large bone connects to the small bone. Cut around the small bone and pull it out. Do the same with the large bone.
2.Combine rice, bell pepper, red bell pepper, garlic, curry powder, olive oil and salt and mix well.
3.Put cheese into the chicken wing followed by the rice mixture. Secure with a toothpick.
4.Place on baking sheet lined with parchment paper.
5.Season with salt and pepper. Bake for 20 minutes at 250 degrees C.
6.Pull out the toothpicks and serve with cabbage. Garnish with tomatoes and parsley if desired.
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