Fiery Kickoff Wings Recipes

Steps:

• In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
• Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
• For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
• Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
• While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
• When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Steps:

• Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
• In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
• To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Steps:

• For the wings and dip: Pour about 3 inches of the vegetable oil into a large pot and heat it to 350 degrees F.
• While the oil is heating, make the dip. Stir together the sour cream, blue cheese, mayonnaise, Worcestershire, chipotle and lemon juice in a medium bowl. Thin with a little buttermilk if needed. Taste and adjust the seasoning with salt and pepper.
• To make the batter, whisk together the flour with some salt, pepper and cayenne in a large bowl. Whisk in the 1 1/2 cups buttermilk to form a smooth but thin batter.
• Toss the chicken wings in the batter. Working in batches, fry 6 to 8 wing pieces at a time until golden brown and cooked through, 7 to 8 minutes. Drain on paper towels and keep warm.
• For the sauce: In a large bowl, stir together the melted butter, hot sauce, barbecue sauce, honey, pickled jalapeno juice and Worcestershire. Toss the hot wings in the sauce to coat them well. Serve with the creamy dip.

Steps:

• Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
• Season the wings all over with salt and pepper and set on the prepared baking sheet.
• Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
• Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
• While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens slightly, about 3 minutes.
• Make cornstarch slurry: stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
• Working in batches, carefully lower 4-6 wings at a time into the hot oil. Fry for 2-3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
• In a large bowl, toss 4-6 wings at a time with ¼-⅓ cup of the sauce until well coated. Repeat with the remaining wings.
• Garnish the wings with cilantro, lime zest, and a pinch of Fiery spice blend, if desired. Serve hot.
• Nutrition Calories: 1701 Fat: 135 grams Carbs: 63 grams Fiber: 2 grams Sugars: 53 grams Protein: 69 grams
• Enjoy!