Sweat N Spice

Posted By:
TongueBurner

It’s no secret or surprise that Super Bowl weekend is the time of the year when the most chicken wings are consumed. In Philadelphia, there is a massive chicken wing eating contest which is celebrating its 18th anniversary this Friday (Feb. 5). More than 20,000 people show up each year just to watch competitors consume chicken wings by the hundreds.

There is a significant overlap of chicken wing lovers and chileheads. While you can just buy a bottle of any hot sauce and make your own chicken wings, it is nice to know there are tried and true chicken wing flavors outside of the common cayenne/butter/vineagar basting.

There is no better time to try a new chicken wing recipe out than Super Bowl Sunday. Here are our Top 10 Chicken Wing Recipes. All will score big with the crowds at your Super Bowl party.

1. Anchor Bar Buffalo Wing Recipe – A classic from the place the invented chicken wings.

2. Buttermilk Ranch Hot Wings – Rich taste pairs perfect with chicken wings.

3. Cajun Bottle Rocket Wings – With the Saints in the Super Bowl, bayou-basted chicken wings are in vogue.

4. Utter Fool’s Nuclear Wings – Eating one of these chicken wings is like putting a solar flare in your mouth.

5. KFC Honey BBQ Wings – Sorry Colonel, but we have your secrets on these chicken wings.

6. Peanut Crunch Chicken Wings – Everyone will go nuts for these chicken wings!

7. Coconut Curried Hot Wings – Interesting tropical ingredients fans these chicken wings with flavor.

8. Cantonese Style Hot Wings – Incredible Asian-style chicken wings.

9. Horseradish Hot Wings – Sinus opening deliciousness makes these chicken wings a hit.

10. Candied Chicken Wings – Betcha no one at your party has ever had anything like the sweet delight of these chicken wings.

Posted By:
SauceHound

Ingredients:

1 1/2 lbs. chicken wings
2/3 c. finely crushed round cracker
1/2 tsp. salt
2 tbsp. bottled Buttermilk Ranch dressing
1/2 tsp. paprika

Directions:

Cut off wing tips at joint.
Cut each wing in half at joint.
In a small bowl, toss chicken and dressing.

On waxed paper, combine crushed crackers,paprika and salt; coat chicken with cracker mixture.
Pour into a 12 x 8″ baking dish and cover with a paper towel; microwave on high 7 to 9 minutes until chicken juices run clear when tested with a knife; rearrange halfway through cooking.

If you desire, serve with additional dressing.

Posted By:
SauceHound

Ingredients:

5 lbs. cut up chicken wings
1 qt. peanut (or other) oil for frying
1 bottle Cajun Bottle Rocket Sauce (or any another hot sauce)
1 stick butter or margarine
celery, carrot sticks and ranch dressing

Directions:

In a small sauce pan, melt butter and add Cajun Bottle Rocket and mix well. Set aside in a large bowl.

Put oil in a large pot or Dutch oven deep enough to hold oil, plus 3 or 4 inches to allow for boil over from the wings.

Bring oil to 350 degrees. Pat the chicken pieces dry with a paper towel.

Fry chicken in small enough batches to avoid boil over and to keep oil at 350. Let wings cook long enough to float to the top of the oil and continue to cook for 2 or 3 minutes longer to assure doneness.

Put done wings in sauce bowl. Coat and toss with sauce. Serve with veggie sticks and dressing.

Posted By:
SauceHound

Ingredients:

* 2 lbs. chicken drumettes, thawed, if frozen
* 1/2 cup chili sauce
* 3 tbsp. honey
* 1 tbsp. Worcestershire sauce
* 1/4 tsp. cayenne pepper
* 3 drops Blair’s Original Death Sauce
* 3 cloves garlic, minced
* 1 jalapeno pepper, seeded and minced

Directions:

Pat the chicken drummettes dry with a paper towel and place on broiler pan. Broil 5-6 inches from the heat for 8-10 minutes, turning often, until chicken is browned. Place in 3-4 quart crock pot.

Mix remaining ingredients in a small bowl and pour over drummies.

Cover and cook on LOW for 4-5 hours. These can be held for 1 hour after the cooking time on LOW.

Posted By:
SauceHound

Ingredients:

18 chicken wings (drummettes)
1 tbsp oil
1/2 cup Ring of Fire all purpose Red Pepper Sauce
2 tbsp melted butted

Directions:

Preheat oven to 450 degrees.

Rinse chicken wings; pat dry with a paper towel. Place wings in a bowl and lightly coat with oil.

Lightly coat a foiled cookie sheet with non-stick cooking spray. Arrange wings on cookie sheet and place in the oven.

Cook chicken wings for 45 minutes, turning wings over every 15 minutes. Remove wings from the oven.

Put cooked wings into a large bowl, pour melted butter and Ring of Fire all purpose Red Pepper Sauce and lightly toss until wings are thoroughly coated.

Posted By:
SauceHound

Wing Sauce
Ingredients:

1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

Directions:

Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.

Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.

When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.

Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Makes 2-4 servings (20 wings).

(Recipe courtesy of TopSecretRecipes.com)

Posted By:
SauceHound

Ingredients:

1/2 c country-style Dijon mustard
1/4 c sour cream
2 tbs creamy peanut butter
2 tbs low-sodium soy sauce
1 tbs grated fresh ginger (or 1-teaspoon ground ginger)
Freshly ground black pepper
2 lb chicken wings
12 oz unsalted dry-roasted peanuts (very finely chopped)

Directions:

Start fire in grill, placing rack four inches above coals (see note).
Beat mustard, sour cream, peanut butter, soy sauce, ginger and pepper (to taste) in a large bowl, using a fork.
Add chicken wings, turning to coat.
Let stand 10 minutes, or until fire is ready.
Spread peanuts in a shallow dish.
Dip wings, one at a time, into peanuts to coat completely.
Place sheets of foil on grill rack, four inches from coals; arrange wings on foil and cook, covered with grill cover, 20 minutes.
Serve when coating is golden brown and wings are cooked through.
Garnish with celery leaves.

To bake:

Marinate wings and coat with peanuts as directed; arrange on foil-lined, jelly-roll pan or shallow roasting pan.
Bake 20 minutes until golden brown and cooked through.

Ingredients:

2 Dozen Chicken Wings
1/2 ts Coconut Extract
4 ts Curry Powder
6 tb Melted Butter
1 c Milk
2 c Instant Mashed Potatoes
3 tb Sweetened, Flaked Coconut
2 Cloves Garlic, Minced

Directions:

Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well.
Marinate at least 2 hours (or overnight).

In another bowl, combine potatoes, curry and coconut. Take wings out of marinade and roll in potato mixture.
Place slightly apart on well greased cookie sheets.

Combine butter and garlic. Drizzle over wings.

Bake, uncovered, at 375 degrees until browned approx. 45 minutes.

Posted By:
SauceHound

Ingredients:

Combine the following ingredients to make a marinade:

1 c Soy sauce
1/2 c Sugar
1/4 c Sesame seeds
1 tb Cayenne pepper
2-3 lbs of wings

Directions:

Cut 2-3 lbs of wings into 3 pieces.

Discard the wing tips and marinate the remaining pieces for at least 30 minutes.
Agitate the pieces occasionally while they are marinating.

Cover a cookie pan with foil. Using tongs, place the marinated wing pieces on it.
We suggest using a cookie pan, as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge and screws up your oven.
There should be a slight seperation between each individual piece so they don’t stick together.

Cook for one hour at 350 F. Turn the wing pieces every 10 minutes. (IMPORTANT: If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don’t turn them, they’ll stick and burn on one side.)

After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

Posted By:
SauceHound

Ingredients for marinade:
2 1/2 tbsp. soy sauce
1 1/2 tablespoons rice wine (Shao Hsing wine or dry sherry)
1 tsp. sugar
1 tsp sesame oil
1 1/2 tbsp. finely minced garlic
1 1/2 tbsp finely minced gingerroot
1 egg lightly beaten
1 cup cornstarch
4-6 cups cooking oil
18 chicken wings, preferably “drummettes” only

Directions:

Place the wings in the marinade overnight.
Add the beaten egg to the marinade and turn the wings to coat them.
Take the wings out of the marinade and dredge them in the cornstarch.
Arrange the wings on a tray and allow to air dry for about an hour.
Heat the oil to 375 degrees in a wok or deep fryer.
Fry the wings in batches until golden brown.
Drain on paper towels.
Serve with your choice of chinese mustard, duck sauce, plum sauce or sweet and sour sauce.