Hot Wings?

Question

Can anyone give me a good recipe for hot wings, please? Thanks.

Answer 1

here are a few...

Hooter's Buffalo Chicken Wings
http://www.kitchenlink.com/copycat.html
Vegetable oil, for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
=== ON THE SIDE ===
Bleu cheese dressing
Celery sticks
1 Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely -- an inch or so deep at least.
2 Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
3 Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried.
4 Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
5 Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
6 Serve with bleu cheese dressing and celery sticks on the side.

Spicy Buffalo Wings
Source: Americas Test Kitchen Family cookbook
Frank's Louisiana Hot Sauce is the sauce of choice if you want to make authentic Buffalo wings, but it is vinegary and not terribly spicy. We found that combining this sauce with the more potent Tabasco sauce provided the wings with the proper level of heat. Wings can be purchased precut, but butchering them yourself is usually more economical. For more information on deep frying, see the box at right.
To Make Ahead
The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.
3 lbs whole chicken wings (18 wings)
4 Tbs 1/2 stick) unsalted butter
1/2 cup Frank's Louisiana Hot Sauce (see note above)
2 Tbs Tabasco
1 Tbs dark brown sugar
2 tsp cider vinegar
1 to 2 quarts peanut or vegetable oil (for frying)
3 Tbs cornstarch
1 tsp cayenne pepper
1 tsp pepper
1 tsp salt
4 ribs celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks
3/4 cup Blue Cheese Dressing
1 Cut the wings apart at the joints, following the photo, and discard the wing tips. Melt the butter in a small saucepan over low heat. Whisk in the Frank's sauce, Tabasco, brown sugar, and vinegar. Remove from the heat and set aside.
2 Heat the oven to 200 degrees. Heat 2 1/2 inches of oil in a large Dutch oven, with a candy thermometer attached to the side, over high heat until it measures 360 degrees.
3 Meanwhile, mix the cornstarch, cayenne, pepper, and salt together in a large bowl. Pat the chicken dry with paper towels, then toss evenly with the cornstarch mixture. Add half of the wings to the hot oil and fry until golden, 10 to 15 minutes. Transfer to a baking sheet lined with several layers of paper towels and keep warm in the oven while repeating with the remaining wings.
4 Toss the fried wings and sauce together in a large bowl until thoroughly coated. Serve with the celery, carrots, and blue cheese dressing on the side.
Servings: 6
Preparation time: 5 minutes
Ready in: 50 minutes

Answer 2

Hooters Hot Wings
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,9/
Hooters Special Dipping Sauce for Wings
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,55/
Hooters Chicken Wing Hot Sauce
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,8/

American Buffalo Wings
Barbecued Tex-Mex Wings
Basic Field Buffalo Wings
Blue Cheese Dipping Sauce
Buffalo Wing Burger
Buffalo Wing Pizza
Buffalo Wing Sandwiches
Buffalo Wing Sauce
Buffalo Wing Soup
Chicken Wings (Baked) Recipe
Fiery Buffalo Wings
Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
Hooters Buffalo Wings
Hot Chicken Wings
Margarita Wings
Rio Ranch Spicy Chicken Wings
Shake n' Bake Buffalo Wings
Spicy Cajun Style Buffalo Wings
Sticky Red Wings
Vegetarian Buffalo Wings
http://bwwd.org/recipe/fieldguide.asp

Answer 3

This is my family's favorite recipe. It is made in the crockpot/slow cooker. It's so amazingly easy and we never, ever have leftovers! It's better than any restraunt, too.

Hot Wings

25 chicken wing pieces
1 cup BBQ sauce
1/2 cup Red Hot sauce
1/2 cup honey
1 T brown sugar
1 t mustard seasoning

Broil wings in oven for 8-10 minutes. Put them in the crockpot and pour in the sauce. Cook on low for 4 to 4 1/2 hours, or until very tender.

*Double the Red Hot to make your mouth really tingle! Yummm!

Answer 4

2 1/2 pounds chicken wings, split and wing tips discarded
3/4 cup Frank's Redhot Buffalo Wing Sauce (or more to taste)

1. Bake wings 45 minutes at 425 F. degrees until fully cooked and crispy, turning halfway.
2. Toss in Frank's Redhot Buffalo Wing Sauce to coat completely and serve.

Answer 5

Mahogany Chicken Wings

3 pounds chicken wings, split and tips discarded
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

Place chicken in a shallow, medium dish.
In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Answer 6

1 cup cayenne pepper sauce (hot sauce)
1 teaspoon garlic salt
24 chicken drummettes
2 tablespoons butter or margarine
1 cup Original Bisquick® mix
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Blue cheese dressing


1. Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
2. Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
3. Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.

Answer 7

All cut and paste answers no real wing flavour creations! Everything was just copied - no recipe creations - no love! I would love to speak with like minds that want to learn to the art of making wing flavours! I would love to hear your story!

Answer 8

Hot-as-you-like Chicken Wings

These chicken wings are spicy to begin with, coated in a thick sweet-sour-spicy glaze. But you can make them hot as you-know-what by adding hot Asian chili oil to taste. Save the wing tips in a self-sealing plastic bag in the freezer until you have enough for chicken stock. This recipe (except for the hot chili oil and the soy sauce) can be doubled, tripled or quadrupled. Don’t double the soy sauce or hot chili oil, but add them to taste as you increase the size of the recipe.

Makes 12 wings, 4 appetizer servings

For the wings:

6 whole chicken wings
1 teaspoon finely minced fresh mint
1 teaspoon peeled, finely minced gingerroot
1 teaspoon finely minced garlic
1 tablespoon vegetable oil
1 tablespoon soy sauce

For the barbecue sauce:

1/4 cup sweet chili sauce (Mae Ploy)
1/4 cup red wine vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon hot chili oil, or to taste

Preparation:

Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing.

Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight.

Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes.

Meanwhile, make sauce: Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer bristly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste.

Remove cooked wings from oven. Using tongs, place in a medium bowl. Add reserved chili sauce and toss repeatedly with rubber spatulas to coat wings.

Using tongs, place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes.

Remove from oven. Serve with plenty of napkins and cold beer.

Note:

Chicken wings come about five to the pound. You may use already prepared crushed garlic and puréed ginger, but the flavor will not be as fragrant as with fresh.

Answer 9

My favourite recipe website...you're bound to find a good recipe on here.....

http://allrecipes.com/Search/Recipes.aspx?q1=hot+wings

Answer 10

I mix Dixie-Fry with cayenne pepper and chili powder.
Bake per package instructions.
Dip into low-fat blue cheese dressing, along with carrot sticks and celery sticks.