Chicken Wings: flavorful and hot?

Question

I'm looking for the hottest and most flavorful chicken wing recipe.

~ FR

Answer 1

This is a version of healthy chicken wings! The trick is in marinating for a day. By marinating the chicken wings, you'll give them a lot of taste, keep them light and they still come out juicy. This is the very simple version which can be made more interesting by brushing the wings with your choice of sauce such as Teriyaki or BBQ about 20 minutes before they are done. Main Ingredients: Chicken wings: 16 chicken drumettes Onion : 1 large Garlic: 2 garlic cloves Lemon: 2 Olive oil: 2 Tbsp Salt and pepper Directions: 1. Slice the onion and mince the garlic cloves. 2. In large bowl, combine Chicken drumettes, onion, garlic, olive oil salt and pepper. Squeeze the juice from the lemons over the mixture. 3. Cover and refrigerate for about a day. Tossing the mixture couple of times. 4. Preheat the oven to 350 degrees F. Cover a baking sheet with parchment paper. 5. Place the chicken pieces on the backing sheet and cook for 1 to 1.5 hours or until juices run clear. Turning once. 6. Let the chicken rest for 10 minutes before serving. I hope this helps

Answer 2

Kickin Hot Wings

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
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.

Answer 3

For something different but very good..........

1. Caramelized chicken wings

3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper

Preheat oven to 375 degrees.
Place chicken in a 9x13-inch baking dish Mix the oil, soy sauce,ketchup,honey,garlic,salt and pepper and pour over the chicken.
Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized.


2. Aloha Chicken wings

3 lbs chicken wings
1 cup pineapple preserves
1/2 cup dry sherry
1/2 cup frozen orange juice concentrate
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon ground ginger

Cut wings into sections and discard tips or save for another use.
Place wings in a large resealable plastic ziplock bag.
Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.
Pour mixture over wings in bag and seal.
Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.
Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.
Bake wings at 350F for 1 hour.


3. Thai Hot chicken wings

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
Trim excess skin from the edges of the wings.
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
Serve warm.



All are awesome. Enjoy!

Answer 4

There's a difference between flavorful and hot; if wings are too hot, I can't even taste the meat.

Answer 5

the only thing i can suggest is using a hot and spicy marinade from the grocery store