PAT'S SPICY FRIED WINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
- Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
- Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
- In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
- Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
- Serve with Spicy Dipping Sauce.
- Mix all the ingredients together in a small bowl.
SPICY CHICKEN WINGS
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.
BREADED CHICKEN WINGS
No one can pass up seconds of these golden brown goodies from field editor Nancy Schmidt of Center, Colorado. Basil, garlic and onion flavor the crumb coating that covers the tender wings.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 234mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
RESTAURANT-STYLE BUFFALO CHICKEN WINGS
This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.
Provided by Kelly
Categories Appetizers and Snacks Spicy
Time 2h
Yield 5
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g
SPICY BREADED CHICKEN WINGS
=) My first recipe from a magazine.. I got this off "simple & delicious" magazine- Nov/Dec.2007 issue from the hotel lobby while on vacation.. It was by Barbara White Katy, Texas.. I used the drumlettes. I also reduce the portion and used for shrimps, remove the shrimps from shell. Instead of oven, I pan-fry these and it's great with the sauce!! Enjoy..
Provided by sillysindy
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.
- Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until juices run clear, turning every 10 minutes.
- In a small bowl, combine the sauce ingredients. Serve with chicken wings. Yield: 6 servings.
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- Heat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray or lightly brush with oil. In deep pan or skillet; add chicken broth, hot sauce, paprika, and butter, bring to a simmer over medium heat. Add the chicken and simmer for 15 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer. Reserve the sauce in the pan.
- Bake the wings in the upper rack, turn once after 15 minutes then allow to bake for an additional 15 minutes or until the skin is golden brown. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 10-12 minutes. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and celery.
SWEET AND SPICY CHICKEN WINGS - TODAY'S DELIGHT
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5/5 (1)Category AppetizerCuisine AmericanCalories 1741 per serving
- Combine garlic powder, onion powder, cayenne pepper, paprika, salt and ground black pepper in a small bowl. Use 1/2 of seasonings to season chicken wings. Reserve the remaining half for the breading.
- In a bowl or zip lock bag, combine flour and the remaining 1/2 of seasonings. Place wings and coat with flour mixture.
- Cover bowl or seal zip lock bag and refrigerate for 90 minutes. This will make flour coating sticky and will yield crispy chicken wings.
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