Wings Recipes

Honey Hot Wings

10 to 20 chicken wings, with tips removed
2 cups all-purpose flour or not for naked wings
1 cup Masterpiece barbecue sauce
1/4 cup honey
1/2 teaspoon mustard

Preheat oven to 325 degrees F. Wash chicken and roll in flour. Fry in a skillet just as you would if you were making fried chicken. Salt and pepper to taste. When chicken is fully cooked, place on paper towel and drain excess oil.

In a 1 1/2 to 2 quart baking dish combine the barbecue sauce, honey and mustard. Put drained chicken into pan. Stir around until all pieces are covered with sauce mix.

Bake uncovered at 325 degrees F for 30 to 40 minutes until the crust sizzles and begins to dry slightly. Remove from oven and cool for 5 minutes.

Buffalo Wings

2 1/2 to 3 pounds chicken wings
3/4 cup butter or margarine
1/2 cup hot sauce
1 envelope dry onion soup mix
1 to 3 teaspoons ground red pepper
1 (8 ounce) bottle blue cheese dressing

Cut off and discard wing tips; cut wings in half at joint. Place chicken on a lightly greased rack of a broiler pan; set aside.

Melt butter in a small saucepan; add hot sauce, soup mix and red pepper. Brush chicken with butter mixture. Bake at 375 degrees F for 30 minutes. Remove from oven; turn chicken and brush with remaining butter mixture.

Bake 10 to 15 additional minutes or until tender. Serve warm with salad dressing.

Yields about 3 dozen.

Honey Mustard Wings

3 pounds chicken wings, trimmed and separated
1/2 cup liquid honey
1/4 cup Dijon mustard
1/4 cup grainy mustard
1 teaspoon curry powder

Preheat oven to 375 degrees F.

Mix the honey, mustards, and curry in a small bowl.

Arrange the wings in a single layer on a lightly greased baking sheet. Bake uncovered for 30 minutes.

Drain off excess fat and turn wings over. Pour the sauce over the wings. Bake an additional 20 minutes, basting once.

Transfer to platter and serve wings with sauce spooned over the top.

Delicious Hot Wings

1 quart Texas Pete Hot Sauce
1 cup soy sauce
1 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons thyme leaves
1 1/2 tablespoons crushed red pepper flakes
28 chicken wings, split

Mix Texas Pete Hot Sauce and all the spices; set aside.

Clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees F.

Remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry-like appearance. Then baste with sauce and return to oven. Repeat this step until sauce is used up. When half the sauce is used, try a wing and see if it is the flavor you want. (this halfway point will smack your mouth and finish with a mild slow burn. This is what I call "red fire" appearance).

If wanting the real thing, continue until sauce is gone. The chicken will have what I call a" black fire" appearance. At this point in the process it will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn.

If you want, you can try marinating them in the sauce overnight then cooking. It gives a full deeper flavor. Not as hot this way.

This was in the making over a 5 1/2 year period. One taste and you will limit who you give them to or eat all of them yourself.

Anchor Bar Buffalo Wings

Sauce
6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine-not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing

The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional).

Hooters Buffalo Chicken Wings

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side

Bleu cheese dressing
Celery sticks

Heat oil in a deep fryer to 375 degrees F. 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 well-blended.

Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.