Do you know of any good *** HOT *** chicken wing recipies?

Question

Family recipies, secret recipies, restaurant recipies?

Answer 1

Buffalo Chicken Wings

Ingredients:
24 Chicken Wings; About 4 Lbs
4 Tb Butter
5 Tb Louisiana Hot Pepper Sauce/ Red Rooster/Texas Pete's, any of them
1 Tb White Vinegar

Instructions:

Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle with salt and pepper. Heat vegetable oil in a deep fryer or deep saucepan to about 350 F. Add a few wings at a time. Deep fry, turning, until golden brown and crisp, about 10 minutes. Drain well on paper towels and repeat until all wings are cooked. Melt butter in small saucepan, add the louisiana hot pepper sauce and white vinegar. Put hot chicken wings on to a warm serving platter. Pour butter mixture over all the wings and serve immediately.

Serve with celery sticks and blue cheese dressing.

Answer 2

If you want them battered first then batter them in egg and buttermilk and then roll them in flour and fry them only till golden brown, not all the way done. Take them out and pat them dry again and bake the rest of the way in the oven on 250 for about a hour 1/2 while brushing on your favorite hot sauce every 10-15 minutes. This allows the sauce to soak into the batter and then to harden a bit each time.
If you don't want them battered, just put them on a baking sheet dry and then brush on the hot sauce but cook them on same temp. only for 2 1/2 hours still brushing them every 15-20 min. This is also really good with honey, bbq, or teriyaki sauce.

Answer 3

Bake chicken wings in a deep pan in 1 stick of butter and 2 cups of hot sauce. Use a spoon to baste the chicken. Remove from juices. Fry chicken wings for 2 -3 minutes to make the skin crispy and then place in a bowl with hot sauce. Shake to cover. Eat!!! If you can't take the hot sauce, I recommend you don't make this recipe.

Answer 4

Kung Pao Dragon Fire Wings

8 to 10 whole chicken wings

1 1/2 cups buttermilk

2 cups flour seasoned with a dash of salt, garlic and cayenne pepper

2 quarts vegetable oil, heated to 350 degrees in stockpot

The Kung Pao Sauce:

1/2 cup ketchup

2 tablespoons soy sauce

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

1 tablespoon chili paste

2 tablespoons sugar

2 tablespoons honey

1 teaspoon 5-spice powder

1 teaspoon garlic, minced

3 tablespoons canola oil

1/2 cup medium bell pepper, red and green, diced

1/4 cup white onion, diced

1 habanero chili, seeded and diced fine

1/2 cup chicken stock

To prepare wings, flour them. Then shake off excess flour. Immerse the floured wings into the buttermilk, then back into the seasoned flour, coating them thoroughly.

Fry in the stockpot of heated oil, at 350 degrees, until crisp, golden brown and done. Set aside.

Now to prepare the sauce and finish the dish, combine first nine sauce ingredients (ketchup through garlic); mix thoroughly and set aside.

Heak wok to high and add the canola oil. Stir fry the bell pepper, onion and habanero for one to two minutes. Now add the Kung Pao Sauce, briefly stirring it in with the vegetables. Add the chicken and glaze wings by gently stirring together with ingredients in wok.

Adjust the glaze to a thinner consistency if necessary by adding the chicken stock. Stir fry all until the wings attain a nice mahogany glaze.

Serve hot, with beer and lots of napkins.

Answer 5

First I would do the 'FEB' dip, flour, eggs and bread crumbs. Deep fry them for 12 mins, coat with Diana sauce and hot sauce combined. Enjoy!

Answer 6

TRY A GOOD JERK CHICKEN RECIPE AND ADD A SCOTCH BONNET OR TWO DICED AS FINE AS YOU CAN GET IT!(IF NOT, WELL YOU WILL FIND OUT HOW HOT THEY ARE)
MARINADE FOR AT LEAST AN HOUR. GRILL THEM TILL DONE AND ENJOY!