~Chicken Wing Recipes!~

Hooter's Buffalo Chicken Wings (Close Clone)

vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing & celery sticks

Heat oil in a deep fryer to 375. You want just enough oil to cover
the wings entirely -- an inch or so deep at least.

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.

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 60-90
minutes. This will help the breading to stick to the wings when
fried.

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. Quickly put the wings in a large bowl. Add
the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Posted by: AlabamaNeeNee Posted on: 7/28/2006 10:30:13 AM
#R7874211
Parmesan Chicken Wings
From Country Woman

16 whole chicken wings

3/4 cup finely crushed butter-flavored crackers

3/4 cup grated Parmesan cheese

1 teaspoon dried basil

3/4 teaspoon garlic salt

1/4 cup butter, melted


Cut chicken wings into three sections; discard wing tips. In a small bowl, combine cracker crumbs, Parmesan cheese, basil and garlic salt. Dip wings in butter, then roll in crumb mixture. Place in a single layer on greased baking sheets. Bake at 375° for 35-40 minutes or until golden brown and juices run clear. Yield: 8-10 servings.




Crispy Chicken Wings Appetizer
From Country Woman

2 pounds chicken wings

1/2 cup butter or margarine, melted

1/4 teaspoon garlic powder

2 tablespoons chopped parsley

1 cup dry bread crumbs

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased baking sheet; bake at 350° for 50-60 minutes or until done. Yield: about 20 appetizers.

Hot, Sweet & Sticky Chicken Wings


8 servings

For the marinade:

1/2 c ketchup

3/4 c balsamic vinegar

2 Tbsp. brown sugar

4 Tsp. granulated garlic

4 Tsp. Worcestershire sauce

3 Tsp. hot sauce

2 Tsp. Dijon mustard

2 Tsp. paprika

2 Tsp. Chili powder

1/2 c honey

1 Tbsp. kosher salt



20 chicken wings, tips removed

1/4 c olive oil

Make marinade by heating ingredients in a small saucepan and stirring until sugar is dissolved. Remove from heat and cool to room temperature.

Rinse chicken under cold water and pat them dry with paper towels. Place chicken in a large resealable bag with marinade. Sqeeze air from bag, seal tightly. Shake bag to coat chicken with marinade and refrigerate for 2-6 hours.

Preheat cooker or grill to medium high heat.

Remove chicken from marinating bag. Pour marinade back into saucepot and bring back to a simmer, reducing it to a thick glaze.

Brush both chicken and cooking grates with oil and place chicken on grill searing for 6-8 minutes on both sides or until meat at the bone is cooked. Use cooked marinade to baste chicken for the last few minutes of cooking to give chicken a hot, sweet and sticky finish.

'Your Fired' Hot Wings

1/2 cup honey
1/3 cup soy sauce
1/4 cup chili sauce
2 minced garlic cloves
1/4 tsp blk pepper
10 drops red pepper sauce
3lbs chicken wings

Combine sauce ingredients
Arrange chicken in single layer in 9x13 baking pan & pour sauce over chicken, turning to coat thoroughly

Bake @ 350º 1 hour, turning once

Spicy Chicken Wings

3 Tbs vinegar
24 chicken wing drummettes
1/4 cup hot pepper sauce -- or less
1/2 cup melted butter
1 package Hidden Valley Ranch dry salad dressing mix

Mix all ingredients together except chicken wings and
salad dressing mix. Place chicken wings in your crockpot,
pour mixture over wings and sprinkle with dry dressing
mix and paprika as you layer them. Cook on LOW for 4 to
5 hours.

bump

bump for gram

 

I love this recipe Rosie shared and have psoted it before-it is great in the oven! Subject: Rec. Horseradish Buffalo Wings Posted by: rosiewny Replies: 5 Posted on: 2/1/2007 8:27:28 AM #T791486 Horseradish Buffalo Wings You can adjust the heat by adding more or less horseradish. 2 1/2 pound of chicken wings, disjointed and tips removed 1/2 cup of ketchup 5 tablespoons prepared horseradish juice of one lemon 3 tablespoons olive oil 1 tablespoons Worcestershire sauce 3 teaspoons Tabasco sauce (optional) *I added 1 teaspoon of hot sauce but will add 3 tspn. Next time. 1/2 teaspoon black pepper Combine all ingredients in a resealable plastic bag. Toss to combine. Let sit for 30 minutes. Preheat grill. Place chicken wings on grill and cook for about 20 minutes, turning occasionally. Serve hot. I baked, uncovered, in a single layer in a casserole for 1 hour at 375 degrees. Stir often so they cook and brown evenly.

Chicken Wings with Peanut Sauce

Hot & Spicy Chicken Wings

Buffalo Chicken Wings

From Recipe4Living.com.

Enjoy! 

There are some great recipes in here~I am copying them! Thank you Linda

Bumping to find later...sounds yummy!! We love wings - thanks for so many new ways to try them!

Thank you!  I copied them all!!