Chicken Wings With Creamy Dipping Sauce Recipes

Steps:

• In a large bowl, whisk together the yogurt, parsley, dill, harissa, sambal, rice wine vinegar, garlic and lemon zest and juice. Season generously with salt and pepper and set aside.
• In a deep, heavy-bottomed pot, heat the oil over medium-high heat until it reaches 375 degrees F. Fit a baking sheet with a wire rack.
• Season the wings with salt and pepper. Fry in batches until very crisp and golden brown, 8 to 12 minutes. Use a slotted spoon or spider to remove the wings to the prepared baking sheet and, while the wings are still hot, season with more salt.
• Once all the wings are fried, place them in a large bowl and toss with 1/4 cup of the sauce. Transfer the wings to a large platter, garnish with sliced scallions, drizzle generously with more sauce and serve the remaining sauce alongside for dipping.

Steps:

• In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
• Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
• Bake 45 minutes or until chicken is no longer pink next to bone.
• In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.

Steps:

• Preheat your oven to 500 degrees F.
• If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
• Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
• Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
• Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

Steps:

• Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

Steps:

• In 13x9-inch (3-quart) glass baking dish, arrange chicken wings. Pour jerk marinade over wings. Cover; refrigerate 1 hour to marinate.
• Position two oven racks as close to middle of oven as possible. Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray with cooking spray. Place chicken wings in pans. Discard any remaining marinade.
• Bake both pans on middle oven racks about 45 minutes or until juice of chicken is clear when thickest part is cut to bone, switching pans halfway through baking so wings bake more evenly.
• Meanwhile, in small bowl, mix sour cream, mayonnaise and green onions. Serve sauce with chicken wings.

Steps:

• In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
• Add chicken wings; toss to coat evenly.
• Cover; refrigerate 1 hour to marinate.
• Heat oven to 425 degrees.
• Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
• Place chicken wings in sprayed pans.
• Discard any remaining marinade.
• Bake at 425 for 45 minutes or until chicken is no longer pink.
• Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
• Serve sauce with chicken wings.