Im making wings for the fam. tonite and i would like a quick fun flavor to make instead of trad. hot wings?

Answer 1

Lemon pepper
Ingredients
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons coarse-grained Dijon mustard
6 cloves garlic, chopped
2 teaspoons salt
1 tablespoon freshly ground black pepper
2 pounds chicken wings, separated at joints, tips discarded

Cooking Instructions
1. In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.

2. Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer for 5 minutes. Set aside for basting.

3. Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

Answer 2

Hot 'n' Spicy Chicken Wings:

4 to 5 pounds chicken wings*
1/3 cup Melvyn's Seasoning Mix
1 cup hot sauce

Cut off wing tips, and discard; cut wings in half at joint, if desired.

Stir together Melvyn's Seasoning Mix and hot sauce.

Place wings in a large shallow dish or large zip-top plastic freezer bag. Pour half of hot sauce mixture over wings. Cover or seal; chill for 3 hours, turning occasionally. Cover and chill remaining hot sauce mixture.

Remove wings from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture.

*1 (4-pound) package frozen party-style chicken wings, thawed, may be substituted.

Yield: Makes 10 appetizer servings

Answer 3

1/2 c A1 Teriyaki Marinade & Sauce

1/2 c Dry Sherry

1/4 c Honey

2 tb Vegetable Oil

1 ts Dry Mustard

1 ts Ground Ginger

1/2 ts Garlic Powder

Mix all the above together (you can use straight Teriyaki instead of A1). Then toss with wings.

Answer 4

Dip the wings in an egg wash and roll them in a mixture of corn meal an chili powder and bake. Taco wings.

Answer 5

Honey Lime Chicken Wings, Kowloon's Chinese Chicken Wings
Thai-Style Chicken Wings...sounds great to me!

Answer 6

I like to use the DRY ranch mix (Hidden Valley, the kind you mix yourself) and bread crumbs, coat the wings in the mixture, bake and enjoy! BTW- my kids LOVE these!

Answer 7

how bout grilled with a honey - horseradish mustard glaze?
bout 1/2 cup a mustard to 2 tbsp of honey

Answer 8

Jamaican Jerk wings or honey BBQ

Answer 9

Here are some I enjoy:

Chicken Lollipops

2 tablespoons teriyaki stir fry sauce
2 tablespoons teriyaki marinade and Sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1-1/2 lbs. Chicken wings
Toasted Sesame Seeds

Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints. With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone.

Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet.

Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear. Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve.
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Buffalo Chicken Wings
Makes 24 appetizers

24 chicken wings
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups vegetable oil for frying
1/4 cup butter or margarine
1/4 cup hot pepper sauce
1 teaspoon white wine vinegar
Celery sticks
1 bottle (8 ounces) blue cheese dressing

Cut tips off wings at first joint; discard tips. Cut remaining wings into two parts at the joint; sprinkle with salt and pepper. Heat oil in deep fryer or heavy saucepan to 375°F. Add half the wings; fry about 10 minutes or until golden brown and crisp, stirring occasionally. Remove with slotted spoon; drain on paper towels. Repeat with remaining wings.

Melt butter in small saucepan over medium heat; stir in pepper sauce and vinegar. Cook until thoroughly heated. Place wings on large platter. Pour sauce over wings. Serve warm with celery and dressing for dipping.
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Lemonade Chicken Wings
Makes 20-24 pieces
Serve them warm with rice as a meal, or at room temperature as a snack.

2 tablespoons olive oil
2 tablespoons butter
2 shallots or 1/2 medium onion, finely chopped (2 tablespoons)
2 teaspoons dried rosemary
1/2 cup Newman's Own Old Fashioned Roadside Virgin Lemonade, or your favorite
1 teaspoon black pepper
1 teaspoon salt
10 to 12 chicken wings

Preheat oven to 425F. To make the sauce: In a small saucepan, heat the oil and butter over medium heat until the butter is melted. Add the shallots and rosemary, and cook for 2-3 minutes.

Add the lemonade, pepper, and salt. Simmer over low heat for 6-8 minutes, until slightly reduced and syrupy. Set aside to cool.

Cut each chicken wing into 3 parts. Cut the wings apart at the joints with heavy-duty kitchen scissors or use a sharp knife with a stiff blade, inserting the blade between the bones to cut the joint apart. Throw away the wing tips, which don't have much meat on them.

Place the wing pieces in a shallow ovenproof pan or dish and coat well with the sauce. Bake until the skin is golden brown, about 30 minutes.

The Hole In The Wall Gang Cookbook By Paul Newman and A.E. Hotchner
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Bloody Mary Hot Wings

10 whole chicken wings
1/2 cup butter
3 - 5 tbsp. Bloody Mary Drink Mix
3/4 tsp. garlic salt
1/4 tsp. paprika

Cut wings and discard wing tips. Place wings in greased 15x10x1” pan. Combine butter, Bloody Mary Mix, garlic salt and paprika. Pour over wings. Bake at 375 degrees 30 minutes. Turn wings over, bake 20 - 25 minutes more or until juices run clear.

Answer 10

You can try terriyaki or bar o que. They should have the sauces at the supermarket.