Time 1h35m Yield about 24 dozen. Number Of Ingredients 8 Steps:
Place the wings in greased large baking pans. Bake at 375° for 40-50 minutes or until juices run clear. , Meanwhile, in a Dutch oven, combine the cornstarch, soy sauce and water until smooth. Stir in the pepper sauce, ginger and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in oil., Drain wings; transfer to large roasting pans. Top with sauce and stir to coat. Bake for 45-55 minutes, stirring occasionally, until lightly glazed and heated through.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours. Preheat a grill to medium-high. Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing. Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
Time 35m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator. When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside. Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden. Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.
Time 30m Yield 2 Number Of Ingredients 8 Steps:
Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat. Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
Time 5h25m Yield about 2-1/2 dozen. Number Of Ingredients 13 Steps:
Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.
Time 27m Yield 3-4 serving(s) Number Of Ingredients 13 Steps:
Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired. Rinse wings in cold water, pat dry with paper towels and set aside. In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well. Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. “Chilling the chicken wings is important to achieve nice, crispy wings.”. In a mixing bowl add Panko bread crumbs. In another bowl, whisk together eggs and milk until frothy. Remove chicken from the refrigerator and shake off any excess flour coating. Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated. In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F. Place chicken in the pan with the main meat side up and fry for 6 minutes. Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned. Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing. Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl. In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly. Pour the hot sauce over the chicken wings and toss to coat well. Serve immediately or while they are still hot. You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes. NOTE: You may also use the following choices of hot sauces. 1 tablespoon of Red Hot Sauce - wings will be medium hot. 2 tablespoons of Sriracha Hot Chili Sauce - wings will be hot. 2 teaspoons of Sambal Oelek - wings will be very hot.
Time 12h20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place the pepper and salt in a medium bowl. Add the garlic cloves and crush into the salt and pepper to make a thick paste. Add the lemon juice, crushed red pepper, and hot sauce. Whisk in the olive oil slowly until well combined. Place the chicken wings in a large sealable plastic bag. Add the marinade and seal the bag tightly. Shake the bag well to coat. Refrigerate for 12-48 hours. Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill. Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through. Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly. Throw away the marinade. Serve hot, at room temperature, or chilled (see how versatile this is?). The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Yield Makes 35 to 45 wings Number Of Ingredients 13 Steps:
Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight). Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool. Arrange wings on platter, sprinkle with scallions, and serve with sauce.
Number Of Ingredients 11 Steps:
In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes. Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes. Sprinkle wings with sea salt and let stand 5 minutes before serving.
Time 5h5m Yield 24 Number Of Ingredients 9 Steps:
Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.
