Chicken Wing Recipes

[JP Z]

Well now that it is football season I figured I would start throwing out some of the delicious Chicken Wing Recipes that I enjoy, and hoping you all follow suit.  I know there are more posts around but it's Friday and I wanted to start a new one

 

My all-time favorite (So Far)

Maggie's Salt and Vinegar Wings
20 wings & drums
1 tablespoon creole seasoning (we used Emeril's chicken rub)
4 tablespoons white distilled vinegar
2 teaspoon white table salt

Preheat oven to 400 degrees. Season wings with creole seasoning.
Place parchment paper down onto baking sheet and place wings/drums in single layer
Bake 50-60 minutes until crispy. In a separate bowl mix the vinegar and table salt together (we did this in a large ziplock bag to keep it a little cleaner). Once wings/drums are crisp, toss in vinegar mixture.

And Done. FYI, here is a recipe I found for Emeril's Creole seasoning.
Ingredients:
•2-1/2 Tbsp paprika
•2 Tbsp salt
•2 Tbsp garlic powder
•1 Tbsp freshly ground black pepper
•1 Tbsp onion powder
•1 Tbsp cayenne
•1 Tbsp dried oregano
•1 Tbsp dried thyme

Or here is another take on Wings for more of an Asian Flair

Asian Chicken Wings

The ingredients you'll need:

3 pounds whole chicken wings
1 seeded chili pepper
1 tablespoon minced ginger
1 tablespoon green onion
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/2 cup rice wine vinegar
1/2 cup soy sauce

Or if you like Buffalo Wings, these are by far the BEST I've had.

 

Scarbelly Wings

I inject them with a combo of Creole Butter and Franks Hot Wing Sauce mixed about 1:2 and rub the sauce all over them
Then I sprinkle Tony Chachere's Creole Seasoning all over them
And into the smoker at about 300*

With some TBS provided by a couple of chunks of hickory

Times have varied from 1 1/2 to 2 1/2 hours, I just let them go until the skin starts to get crispy

Crispy but juicy, spicy with a little heat

 

 Alright Folks FIRE AWAY with your ideas.  On a side note I did post in the Meat Sales But SuperOne has chicken wings on sale for $5.45 for a big bag.

 

 

 

 

[pikestabber]

Great recipes, JPZ! I never thought about salt and vinegar wings, but love that combo and will give it a shot.

I am also a wing nut (rimshot!), and love the football/appetizer season. I think we can keep this thread going all fall. A couple wing styles I like...

SPICY ASIAN CHICKEN WING GLAZE

1 can of coke

1/2 tsp ground ginger

1/2 tsp sesame oil

3 T. Soy sauce

2 T. Sherry or rice wine vinegar

1 tsp Jalapeno powder or cayenne powder

 

Combine, stir well, and simmer until desired thickness. Coat fried wings. Can add chopped green onions/sesame seeds, if desired.

 

SPICY COCONUT CHICKEN WING SAUCE

1/2 cup coconut milk

1/4 cup heavy cream

1 tsp coconut extract

1 tsp vanilla extract

2 T. of sugar, or to taste

1 tsp Serrano/Jalapeno/Cayenne powder

 

Add heavy cream, coconut milk, extracts, sugar, and hot pepper powder to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes). Toss onto freshly cooked wings.

[bobberineyes]

Those all sound spectacular. ..thanks for sharing 

[JP Z]

Pikestabber, I wonder on those coconut wings if you could coat them in shredded coconut at the end and maybe hit the broiler or something to crisp that to a golden brown?

[pikestabber]

Pikestabber, I wonder on those coconut wings if you could coat them in shredded coconut at the end and maybe hit the broiler or something to crisp that to a golden brown?

I bet the toasted coconut flavor would be a great accent! Maybe apply the glaze as a glue, a quick roll in shredded coconut, and, as you said, a minute or two under the big heater. Sounds like a winner to me!  A person might have to try it as is and maybe another batch without the coconut extract if it gets too sweet tasting. Or just jack up the hot pepper component

Edited September 11, 2015 by pikestabber

[ThunderLund78]

JP Z,

on the "Scarbelly" wings, you inject each wing and drummy?  About how much sauce can they take before it just becomes a leaky mess?  they sound great, think I'll give them a try!

[JP Z]

Just a "little shot"  Whole wing sections are the best on them.  If it drips out a bit who cares, as after you inject you just rub the remaining sauce over the wings anyways

[Mid-Lake Rock]

Last year, there was a good wing thread.  Poster grainbelt had some excellent wings made with hot sauce, brown sugar and butter.  

 

[eyeguy 54]

nice stuff!

I just cut them at the elbow and chuck that piece.  grill them with lemon pepper and cajon powder. still my favorite.  did a few a couple weeks ago with montreal steak and dandy also. easy peasy

[leechlake]

I've been deep frying them with the breading of choice, shore lunch or just seasoned flour.  Half I leave "as is" and the others I put in a bowl and coat with sauce.  Latest is the honey/sriracha I made last night.  The texture after deep frying helps the sauce stick and "impregnate" a little more.

[RebelSS]

If I do wings, (I like drummies better...pop in mouth and suck that meat right off. *POP*  ) I rub them with oil, sprinkle the heck outta 'em with Perfect Pinch Rotisserie Chicken shake, grill 'em, then toss 'em in a bowl of 1/3 Franks Wing Sauce, 1/3 chili sauce, and 1/3 BBQ sauce.  A cup of 2/3 Blue Cheese and 1/3 sour cream, with a sprinkle of garlic salt, dipping sauce, and yer set. 

Edited September 15, 2015 by RebelSS

[JP Z]

The REAL question in all of this though. Is there really a BAD chicken wing???

[RebelSS]

The REAL question in all of this though. Is there really a BAD chicken wing???

Please send me all available samples and I'll let ya know.  

[JP Z]

As soon as I find a bad one I'll send it your way

[leechlake]

I will have my wife make some, I think she can make it happen.

Rebel, you gotta love the wings too.  Put it nose down on your plate and squish all the meat toward the heavy bone, put in mouth and remove 99% of the meat.  Magic.

[RebelSS]

I will have my wife make some, I think she can make it happen.

Rebel, you gotta love the wings too.  Put it nose down on your plate and squish all the meat toward the heavy bone, put in mouth and remove 99% of the meat.  Magic.

I just inhale hard, and suck it right in. Sorta like that old cartoon the Ant and the Aardvark. 

 

Edited September 15, 2015 by RebelSS

[hockeybc69]

I have made all these. Some are very close to BWW for sure. The Asian Zing one I think is better than BWW.

 

http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/comment-page-1/

 

[eyeguy 54]

thx 69, copied and saved and will try a couple of these. I'll probably grill then do the sauce. 

[leech~~]

I love me some Hot wings and get them where ever I go around the state and have made some good batches as well. But, I just need to find out how to make some Hot Duck Wings, like the Boathouse in Ely!