Recipes

For

Chicken

Wings
© Copyright 2016. Laura Sommers.
All rights reserved.
 No part of this book may be reproduced in any form or by any
electronic or mechanical means without written permission of the
author. All text, illustrations and design are the exclusive property
of
Laura Sommers
Introduction
Buffalo Chicken Hot Wings
Five-Alarm Chicken Wings
Japanese Chicken Wings
Garlic-Ginger Chicken Wings
Sweet Hot M ustard Chicken Wings
M ahogany Chicken Wings
Honey Lime Chicken Wings
Honey Sriracha Chicken Wings
Balinese Chicken Wings
Alfredo Chicken Wings
Sesame Chicken Wings
Pacific Chicken Wings
BBQ Chicken Wings
Lemon Dijon Chicken Wings
Lemon Pepper Chicken Wings
Bombay Chicken Wings
Pastrami Chicken Wings
Teriyaki Chicken Wings
Chinese Barbecue Chicken Wings
Cola Chicken Wings
Peanut Sate Chicken Wings
Jamaican Jerk Chicken Wings
M aple Bourbon Chipotle Chicken Wings
Supreme Buffalo Wings
M oroccan Chicken Wings
Vietnamese Chicken Wings
Beer-Battered Chicken Wings
Buttermilk Chicken Wings
Cajun Buttermilk Chicken Wings
Chili Chicken Wings
M aryland Chicken Wings
Italian Chicken Wings
Chicken Wings Parmesan
Ancho Peach Chicken Wings
Asian Honey Chicken Wings
Pecan Sesame Chicken Wings
Falafel Chicken Wings
Curry Chutney Chicken Wings
Chipotle Chicken Wings
Korean Kimchi Chicken Wings
Steakhouse Chicken Wings
Rosemary-Lemon Chicken Wings
Horseradish-Crusted Chicken Wings
M aple-Bacon Chicken Wings
M ango Barbecue Chicken Wings
Teriyaki Orange Chicken Wings
Honey M ustard Chicken Wings
Honey M ustard Pretzel Chicken Wings
Ginger Scallion Chicken Wings
Thai Chili Chicken Wings
Taco Flavored Chicken Wings
Bacon Taco Chicken Wings
M ole Chicken Wings
Lemon Garlic Chicken Wings
Aïoli Chicken Wings
Pesto Wings
Pizza Wings
Popcorn Chicken Wings
Carolina Wings
M emphis Dry-Rub Wings
Kentucky Barbecue Chicken Wings
Honey BBQ Chicken Wings
Tandoori Chicken Wings
Hawaiian Chicken Wings
Blackened Chicken Wings
Tequila Lime Chicken Wings
About the Author
Other books by Laura Sommers
Introduction
Chicken wings are an American favorite! As a popular finger food
they make great appetizers, are a favorite for a tailgate party, and
they can even be a meal unto itself.

From hot and spicy to sweet and sticky, this recipe cookbook
provides a range of styles to complement any meal or palate. If
you are a serious connoisseur of the wing, you will want to try one
or more of these great recipes!
Buffalo Chicken Hot Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
Vegetable oil for frying
1 cup all-purpose flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 cup butter
1/2 cup hot sauce
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
Celery sticks.
Blue Cheese dressing for dipping
Directions:
1. In a small bowl mix together the flour, paprika, cayenne
pepper and salt.
2. Place chicken wings in a large bowl and sprinkle flour mixture
over them until they are evenly coated.
3. Cover dish or bowl and refrigerate for 60 to 90 minutes.
4. Heat oil in a large skillet.
5. Combine the butter, hot sauce, pepper and garlic powder in a
small saucepan over low heat.
6. Stir together and heat until butter is melted and mixture is
well blended.
7. Remove from heat and reserve for serving.
8. Fry coated wings in hot oil for 10 to 15 minutes, or until
golden.
9. Remove from heat, place wings in serving bowl.
10. Add hot sauce mixture and stir together.
11. Serve with celery sticks and blue cheese dressing
for dipping.
Five-Alarm Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
Canola oil for frying
One 12-oz. bottle cayenne hot pepper sauce, such as Frank’s
1 stick butter
Several dashes Worcestershire sauce
As much hot sauce as you can stand. (such as Tabasco)
Blue cheese dip, for serving
Celery sticks and blue cheese dressing, for serving
Directions:
1. Preheat the oven to 325 degrees F. Heat 3 inches of canola oil
in a heavy pot to 375 degrees F.
2. Add half the chicken wing parts to the oil and fry them until
they’re golden brown and fully cooked, 5 to 7 minutes.
3. Remove and drain on paper towels.
4. Repeat with the other half of the wing parts.
5. In a saucepan, heat the cayenne sauce and butter over
medium-low heat.
6. Add the Worcestershire and hot sauce.
7. Let it bubble up, and then turn off the heat.
8. Place the wings in an ovenproof dish and pour the hot sauce
over the top.
9. Toss to coat, and then bake in the oven for 15 minutes.
10. Serve with celery sticks and blue cheese dressing
for dipping.
Japanese Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips discarded
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
Sauce Ingredients:
3 tbsps. soy sauce
3 tbsps. water
1 cup white sugar
1/2 cup white vinegar
1/2 tsp. garlic powder
1 tsp. salt
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip wings in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat.
4. Fry wings until deep brown. Place in a shallow roasting pan.
5. In a small bowl combine soy sauce, water, sugar, vinegar,
garlic powder and salt.
6. Pour over wings.
7. Bake in preheated oven for 30 to 45 minutes, basting wings
often with sauce.
Garlic-Ginger Chicken Wings
Ingredients:
cooking spray
5 pounds chicken wings, separated at joints, tips removed
Salt and ground black pepper to taste
3 tbsps. hot sauce (such as Frank's Red Hot)
2 tbsps. vegetable oil
1 cup all-purpose flour
For the glaze:
3 crushed garlic cloves
2 tbsps. minced fresh ginger root
1 tbsp. Asian chile pepper sauce
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tbsp. soy sauce
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Line 2 baking sheets with aluminum foil; grease the foil with
cooking spray.
3. Place the chicken in a large mixing bowl. Season with salt,
pepper, and hot sauce.
4. Add the vegetable oil; toss to coat.
5. Place the flour and wings in a large, food-safe plastic bag.
Hold the bag closed tightly, and shake to coat the wings
entirely with the flour; no wet spots should remain. Arrange
the wings on the prepared baking sheets, making sure none of
the pieces are touching one another. Spray wings with
additional cooking spray
6. Bake in the preheated oven for 30 minutes, turn all the
wings, and return to the oven to cook until crispy and no
longer pink in the center, about 30 minutes more.
7. Whisk together the garlic, ginger, chili paste, rice vinegar,
brown sugar, and soy sauce in a saucepan. Bring the mixture
to a boil and immediately remove from heat.
8. Put about half the wings in a large mixing bowl. Pour about
half the sauce over the wings.
9. Toss the wings with tongs to coat evenly; transfer to a tray
and allow to sit about 5 minutes to allow the sauce to soak
into the wings before serving. Repeat with remaining wings
and sauce.
Sweet Hot Mustard Chicken
Wings
Ingredients:
2 lbs. chicken wings, separated at joints, tips removed
Salt to taste
2 tbsps. Dijon mustard
2 tbsps. prepared yellow mustard
3 tbsps. honey
2 tsps. cider vinegar
Salt and ground black pepper to taste
1 tsp. hot pepper sauce
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a baking sheet with aluminum foil.
3. Coat the aluminum foil with cooking spray.
4. Arrange the wings on the prepared baking sheet so they do
not touch.
5. Season with salt.
6. Bake in the preheated oven until browned and crispy on top,
about 20 minutes.
7. Flip the wings with tongs and cook until no longer pink in
the center and the juices run clear, about 20 minutes more.
8. Stir together the Dijon mustard, yellow mustard, honey, cider
vinegar, salt, pepper, and hot sauce in large mixing bowl.
9. Add the wings to the bowl and toss with a spatula to coat
evenly. Allow to sit for about five minutes and toss again to
re-coat.
10. Transfer to a plate to serve.
Mahogany Chicken Wings
Ingredients:
3 lbs. chicken wings, split and tips removed
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tbsps. chile sauce
1 tsp. ground ginger
2 cloves garlic, finely chopped
Directions:
1. Place chicken in a shallow, medium dish.
2. In a medium bowl, mix soy sauce, honey, molasses, chile
sauce, ground ginger and garlic.
3. Pour the mixture over the chicken.
4. Cover and refrigerate approximately 1 hour, turning
occasionally.
5. Preheat oven to 375 degrees F (190 degrees C).
6. In a large baking dish, arrange chicken in a single layer.
7. 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.
Honey Lime Chicken Wings
Ingredients:
18 whole chicken wings, split
1/4 cup honey
2 tbsps. fresh lime juice
1 tbsp. grated lime zest
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying
Directions:
1. In a large bowl, mix together the honey, lime juice, lime peel,
garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in
the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil
until cooked through.
4. Place the cooked wings in the honey/lime mixture and toss to
coat well. Serve immediately.
Honey Sriracha Chicken Wings
Ingredients:
2 tbsps. baking powder 1 tbsp. kosher salt 1 tsp. freshly ground
black pepper 1 tsp. smoked paprika 2 1/2 lbs. chicken wing
sections
Honey Sriracha Glaze:
1/3 cup honey 1/3 cup sriracha sauce 1 tbsp. seasoned rice vinegar
1/4 tsp. sesame oil 1 pinch sesame seeds, or as desired
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with aluminum foil and place an oven-
proof wire rack over the foil.
3. Whisk baking powder, salt, black pepper, and paprika
together in a small bowl.
4. Place chicken wings in a large bowl.
5. Sprinkle 1/2 of the baking powder mixture over wings and
toss to coat.
6. Sprinkle remaining baking powder mixture over wings and
toss to coat again.
7. Place wings onto the rack of the prepared baking sheet.
8. Bake in the preheated oven for 20 minutes.
9. Turn wings and continue baking for 20 minutes.
10. Turn wings again and bake until wings are
browned and crispy, about 15 minutes more. Transfer wings
to a large bowl.
11. Whisk honey, sriracha sauce, rice vinegar, and
sesame oil together in a bowl until glaze is smooth.
12. Drizzle glaze over wings and toss to coat
completely.
13. Transfer wings to a serving platter and sprinkle
sesame seeds over the top.
Balinese Chicken Wings
Ingredients:
4 cloves garlic, minced 1 fresh red chile pepper, finely chopped 1
shallot, minced 1 (1 inch) piece fresh turmeric root, peeled and
minced 1 tsp. kosher salt 1 tbsp. brown sugar 2 tsps. olive oil
12 chicken wings, separated at joints, tips removed
Directions:
1. Combine garlic, chile pepper, shallot, turmeric, and kosher
salt; bruise with a mortar and pestle, or with the flat side of a
cleaver. Place into a bowl, and stir in brown sugar, and olive
oil.
2. Toss chicken wings with marinade, cover, and refrigerate for
at least 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Line a baking sheet with aluminum foil.
5. Toss the chicken wings again to recoat in marinade, then
spread out onto prepared baking sheet.
6. Bake in preheated oven until deep, golden brown, about 30
minutes.
Alfredo Chicken Wings
Ingredients:
3 lbs. chicken wings 1 tbsp. seasoned salt
1/4 cup salted butter
1 cup heavy cream 1 tbsp. minced garlic 1 1/4 cups grated
Parmesan cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a large rimmed baking sheet.
3. Place wings on prepared baking sheet.
4. Sprinkle with seasoned salt; mix to evenly season the wings.
5. Arrange in a single layer.
6. Bake in preheated oven until crisp and cooked through, about
1 hour.
7. Turn on oven broiler.
8. Finish the wings under the broiler to crisp both sides, about
1 minute per side.
9. M elt butter over medium-low heat in a small saucepan.
10. Add cream and garlic stirring until small bubbles
form.
11. Add grated cheese and continue to stir until well
blended.
12. Remove pan from heat.
13. Toss wings with Alfredo sauce and serve.
Sesame Chicken Wings
Ingredients:
2 lbs. chicken wings
1/2 cup honey
2/3 cup prepared mustard
1/2 lemon, juiced
1 tsp. curry powder
3 cloves crushed garlic ground black pepper to taste
1/2 cup sesame seeds Add all ingredients to list
Directions:
1. Combine honey, mustard , lemon juice, curry powder, garlic,
and pepper in a resealable plastic bag.
2. Add chicken wings, and marinate at least 1 hour in
refrigerator.
3. M eanwhile, toast sesame seeds by placing on a cookie sheet
in a 350 degree F (175 degrees C) oven for approximately 10
to 15 minutes, shaking to toss occasionally.
4. Remove wings from marinade.
5. Broil for 5 to 10 minutes on each side, or until well cooked.
6. Baste with marinade every few minutes.
7. Remove from oven, and sprinkle liberally with the sesame
seeds.
Pacific Chicken Wings
Ingredients:
3 lbs. chicken wings
1 cup soy sauce
1 cup packed brown sugar
1/2 cup butter
1 tsp. mustard powder
3/4 cup water
Directions:
1. Disjoint the chicken wings, discarding the tips.
2. Combine the soy sauce, brown sugar, butter or margarine,
mustard and water and heat until the sugar and butter
dissolve.
3. Let mixture cool and pour over wings.
4. M arinate in the refrigerator for 2 hours, turning occasionally.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake chicken wings in marinade for 45 minutes, turning once
and spooning marinade over chicken occasionally.
7. Drain on paper towels and serve.
BBQ Chicken Wings
Ingredients:
5 pounds whole chicken wings, cut into 3 sections and tips
removed 2 1/2 cups hot and spicy ketchup 2/3 cup white vinegar
1/2 cup honey 2 tbsps. honey 1/2 cup molasses
1 tsp. salt
1 tsp. Worcestershire sauce 1/2 tsp. onion powder 1/2 tsp. chili
powder 1/2 tsp. liquid smoke, or more to taste
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease two 15x10x1-inch baking pans.
3. Arrange chicken in the prepared baking pans.
4. Bake in the preheated oven for 30 minutes; drain and turn
wings. Continue baking until no longer pink in the center and
juices run clear, 20 to 25 minutes.
5. An instant-read thermometer inserted near the bone should
read 165 degrees F (74 degrees C).
6. Drain.
7. Combine ketchup, vinegar, 1/2 cup and 2 tbsps. honey,
molasses, salt, Worcestershire sauce, onion powder, chili
powder, and liquid smoke in a large saucepan; bring to a boil.
8. Reduce heat and simmer until sauce has thickened and flavors
blended, 25 to 30 minutes.
9. Transfer 1/3 the chicken to a slow cooker and top with about
1 cup sauce.
10. Repeat layering with remaining chicken and
sauce.
11. Cook on Low, 3 to 4 hours.
12. Stir before serving.
Lemon Dijon Chicken Wings
Ingredients:
2 lbs. chicken wings, separated at joints, tips removed
1/4 cup olive oil
1 tbsp. fresh lemon juice
2 tbsps. coarse-grained Dijon mustard
6 cloves garlic, chopped
2 tsps. salt
1 tbsp. freshly ground black pepper
Directions:
1. In a large bowl, stir together the olive oil, lemon juice,
mustard, garlic, salt, and pepper.
2. Add chicken wings, cover, and marinate in the refrigerator for
at least 2 hours, stirring occasionally.
3. Preheat grill for high heat.
4. Drain marinade from chicken into a small saucepan.
5. Bring to a boil, and simmer for 5 minutes.
6. Set aside for basting.
7. Lightly oil the grill grate.
8. Grill wings for 10 to 15 minutes, or until juices run clear.
9. Turn frequently and baste with the marinade during the last 5
minutes.
Lemon Pepper Chicken Wings
Ingredients:
6 tbsps. olive oil
1/4 cup finely grated lemon zest
2 tbsps. coarse sea salt
2 tbsps. ground black pepper
1 (3 pound) bag chicken wings
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with parchment paper.
3. Whisk olive oil, lemon zest, salt, and black pepper together
in a bowl; add wings and toss to coat.
4. Spread coated wings in a single layer onto the prepared
baking sheet.
5. Bake in the preheated oven until no longer pink at the bone
and the juices run clear, about 35 minutes.
6. An instant-read thermometer inserted near the bone should
read 165 degrees F (74 degrees C).
7. Bake longer for a crispier skin.
Bombay Chicken Wings
Ingredients:
24 chicken wings
2 tbsps. vegetable oil
2 tbsps. soy sauce
2 tbsps. minced green onion
2 cloves garlic, minced
1 tsp. curry powder
1/2 tsp. ground turmeric
1/8 tsp. ground black pepper
Directions:
1. Combine chicken wings, vegetable oil, soy sauce, green
onion, garlic, curry powder, turmeric, and black pepper in a
resealable plastic bag.
2. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Spread chicken wings into a large baking dish.
5. Bake in the preheated oven until wings are browned, about
25 minutes.
Pastrami Chicken Wings
Ingredients:
2 1/2 lbs. chicken wings, separated at joints, tips removed
1 tbsp. vegetable oil
1/4 tsp. white pepper
1 tbsp. freshly ground black pepper
1 1/2 tbsps. Ground coriander
1 tbsp. smoked paprika
1 pinch cayenne pepper (optional)
2 tsps. Kosher salt
2 tsps. All-purpose flour
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with parchment paper or a silicon mat.
3. Combine the chicken wings, vegetable oil, white pepper,
black pepper, coriander, paprika, cayenne pepper, and salt in
a large mixing bowl; toss with a spatula to coat evenly.
4. Sprinkle with flour; toss again to coat evenly.
5. Bake in the preheated oven until browned on top, about 25
minutes. Turn the wings and return to oven to bake until
crisp, no longer pink in the center, and the juices run clear,
about 20 minutes more.
6. Remove immediately to a serving dish.
Teriyaki Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
1 cup water
1 cup soy sauce
1 cup white sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
Directions:
1. Whisk together the water, soy sauce, sugar, pineapple juice,
vegetable oil, garlic, and ginger in a large glass or ceramic bowl
until the sugar has dissolved.
2. Add the chicken wings, coat with the marinade, cover the
bowl with plastic wrap, and marinate in the refrigerator for at
least 1 hour.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Grease baking dishes, and set aside.
5. Remove the chicken from the marinade, and shake off excess
and place the chicken wings into the prepared baking dishes.
6. Discard the remaining marinade.
7. Bake the wings in the preheated oven until the chicken is
cooked through and the glaze is evenly browned, about 1
hour.
Chinese Barbecue Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
Cooking spray
1/2 cup hoisin sauce
1/3 cup low sodium teriyaki sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tbsp. grated fresh ginger
1 tbsp. chile-garlic sauce, or to taste
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spray a baking sheet with cooking spray.
3. Whisk together hoisin sauce, teriyaki sauce, brown sugar,
garlic, ginger, and chili-garlic sauce in a bowl.
4. Arrange chicken wing pieces on the prepared baking sheet.
5. Brush chicken with hoisin sauce mixture.
6. Bake in the preheated oven until chicken wings are no longer
pink in the center, 20 to 25 minutes on each side, basting
every 15 minutes.
Cola Chicken Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
1 tsp. garlic salt
1 tsp. onion powder
1 (12 fluid oz.) can cola-flavored carbonated beverage
1 cup packed light brown sugar
2 tbsps. soy sauce
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Place chicken wings in a shallow casserole dish.
3. Season with garlic salt and onion salt.
4. M ix cola, sugar, and soy sauce; pour mixture over chicken
wings.
5. Bake, covered, at 325 degrees F (165 degrees C) for 2 hours.
6. Turn wings over every 30 minutes.
7. Uncover, and bake for an additional 1 to 2 hours.
8. Turn wings every 30 minutes or so.
Peanut Sate Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
1 cup water
1/2 cup white sugar
1/3 cup soy sauce
2 tbsps. peanut butter
1 tbsp. honey
2 tsps. wine vinegar
1 tbsp. minced garlic

1 tsp. sesame seeds, or to taste

Directions:
1. In an electric skillet or a large skillet over medium heat, mix
together the water, sugar, soy sauce, peanut butter, honey,
wine vinegar, and garlic until smooth and the sugar has
dissolved.
2. Place the wings into the sauce, cover, and simmer for 30
minutes.
3. Uncover and simmer until the wings are tender and the sauce
has thickened, about 30 more minutes, spooning sauce over
wings occasionally.
4. Sprinkle with sesame seeds.
Jamaican Jerk Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
1/4 cup fresh squeezed orange juice
2 tbsps. lemon juice
2 tbsps. lime juice
1 tsp. salt
2 tsps. ground black pepper
1 tbsp. chopped fresh thyme
1 tbsp. chopped garlic
1 tbsp. chopped fresh ginger
1 habanero pepper, seeded and chopped
1 tbsp. curry powder
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 cup vegetable oil
Directions:
1. M ix together the orange juice, lemon juice, lime juice, salt,
black pepper, thyme, garlic, ginger, habanero pepper, curry
powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in
the vegetable oil.
2. Pour 3/4 of the marinade into a resealable plastic zipper bag,
and place the chicken wing pieces into the bag.
3. Squeeze out any air, and mix the wing pieces with the
marinade, and refrigerate from 4 to 12 hours.
4. Place the remaining 1/4 of the marinade in a small bowl, and
refrigerate until grilling time.
5. Preheat an outdoor grill for medium heat, and lightly oil the
grate.
6. Remove the wing pieces from the bag of marinade, and
discard the used marinade.
7. Sprinkle the wings with salt and pepper to taste, and sear on
the hottest part of the grill until the wings begin to brown,
about 4 minutes per side.
8. M ove the wings to a less-hot part of the grill, baste with the
unused portion of the marinade, and close the grill.
9. Grill until the wings are golden brown, show good grill
marks, are no longer pink in the center, and the juices run
clear, 10 to 15 more minutes.
10. Baste again with marinade and turn after 5 to 8
minutes.
Maple Bourbon Chipotle Chicken
Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
Spice Rub Ingredients:
2 tsp olive oil to coat wings
1/8 tsp. sea salt
1/8 tsp. black pepper
1/8 tsp. chipotle powder
1/2 tsp. garlic powder
1 tsp. smoked paprika
1 1/2 tsps. maple sugar
Sauce Ingredients:
6 slices of bacon (cut into 1 inch pieces)
4 cloves minced garlic
1 tbsp. grated shallot
2 tsps. chipotle chilies minced (from can of chipotles in adobo
sauce)
1 tbsp. cider vinegar
2 tbsps. tomato paste
1/4 cup bourbon
1/2 cup maple syrup
Directions:
1. Preheat oven to 350 degrees F.
2. Place chicken wings in a large bowl and drizzle with oil to
coat.
3. Whisk together all dry ingredients from spice rub in a small
bowl.
4. Add spice rub to chicken, using your hands to coat wings
evenly.
5. Let rest for 15-20 minutes.
6. Prepare a pan for the oven by lining with foil (for easy clean-
up), and placing a wire rack in the pan.
7. Place chicken wings skin side down in single layer on rack,
and bake for 40 minutes in center of oven, turning wings over
after 20 minutes.
8. Turn over once more and broil for 4-5 minutes for crispy
skin.
9. While wings are baking, prepare the sauce.
10. Cook bacon in a sauce pan over medium heat
until lightly browned then remove from pan.
11. Add garlic and shallots to pan and cook for 2
minutes or until softened.
12. Add chilies and cook for 2 more minutes.
13. Add remaining sauce ingredients and return
bacon to the pan.
14. Bring to a boil, then turn heat down to a simmer
for 15 minutes to combine the flavors. Set aside.
15. When wings are done, cover with sauce and
provide extra sauce for dipping.
Supreme Buffalo Wings
Wings Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
Flour for dredging
Vegetable oil for frying
6 tbsps. butter, melted
2 tbsps. celery leaves
1 cup crumbled blue cheese
Sauce Ingredients:
2/3 cup hot pepper sauce (such as Frank's Red Hot)
1/2 cup cold unsalted butter
1 1/2 tbsps. white vinegar
1/4 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
1/2 tsp. celery salt
Salt to taste
Directions:
1. Heat oil in a frying pan to 375 degrees F.
2. Working in batches, deep-fry the chicken wings until golden,
about 15 minutes.
3. Drain on paper towels.
4. Combine the hot sauce, 6 tbsps. butter, celery salt, vinegar,
Worcestershire sauce, cayenne pepper, garlic powder, and
salt in a pot and place over medium heat.
5. Bring to a simmer while stirring with a whisk.
6. As soon as the liquid begins to bubble on the sides of the
pot, remove from heat.
7. Stir again with the whisk.
8. Toss the cooked chicken wings with 6 tbsps. butter, celery
leaves, blue cheese and wing sauce.
9. Serve with celery sticks and blue cheese dressing and enjoy!
Moroccan Chicken Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
1 tbsp. ground cinnamon
2 tsps. cracked black pepper
3/4 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
2 tbsps. paprika
4 garlic cloves, pressed (or mashed )
2 tbsps. dark brown sugar
1 tsp. salt
1 tsp. red pepper flakes
2 tbsps. olive oil
2 tbsps. fresh lemon juice
Dipping Sauce Ingredients:
1 cup Greek yogurt
2 tbsps. olive oil
2 tbsps. chopped mint
Directions:
1. For the marinade, toast cinnamon, pepper, coriander, cumin,
cloves and cardamom in skillet over medium-high heat until
very fragrant, 2 to 3 minutes; cool.
2. Transfer to small bowl.
3. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
4. Cut wing tips off chicken; halve wings at joint.
5. Combine wings with marinade in plastic bag.
6. Chill in refrigerator 45 minutes.
7. Heat oven to 450 degrees F.
8. Spread wings in large rimmed baking sheet.
9. Bake in oven 25 minutes, turning occasionally. Increase heat
to broil.
10. Cook wings under broiler 10 minutes or until
skin is crisp.
11. M ix together dipping sauce ingredients.
12. Serve wings with dipping sauce and enjoy!
Vietnamese Chicken Wings
4 lbs. chicken wings, separated at joints, tips removed
1/2 cup chicken bouillon powder
1/2 cup Vietnamese chili sauce
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
1 cup cilantro leaves
1 cup roasted peanuts, chopped
Directions:
1. Combine the bouillon, chili sauce, honey, oil, shallots, vinegar
and lime leaves and whisk together to form a uniform paste.
2. Reserve some paste for brushing, and place the rest in a
resealable plastic bag.
3. Toss the chicken wings in the paste in the bag and allow to
marinate for 30 minutes to 1 hour.
4. Build a hot charcoal fire on one side of the grill.
5. Set the chicken wings on the grill opposite of the hot coal
side.
6. Cover the grill and cook until the wings are just about cooked
through, 25 to 30 minutes.
7. Rotate the wings halfway through for even cooking.
8. To finish the wings, brush with the reserved paste and grill
directly over hot coals until charred slightly.
9. Transfer to a platter and top with cilantro leaves and
peanuts.
Beer-Battered Chicken Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
1 large egg
3/4 cup beer
1 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper
1/2 tsp. garlic salt
canola oil
M alt vinegar, for dipping
Directions:
1. Whisk the egg in a medium bowl, then slowly adding the beer
to the egg mixture.
2. Whisk together until combined well.
3. In a separate small mixing bowl add the flour, baking soda
and seasonings.
4. Slowly add the dry mixture into the egg and beer mixture.
5. M ix well and let sit for at least 30 minutes.
6. While the batter sits, bring a large pot of salty water to a
boil, then add the wings.
7. Boil for about 5 minutes, just until chicken begins to look
like it's cooking and is no longer raw.
8. Remove the chicken from the water and pat completely dry.
Submerge the wing in the beer batter, you can add a few at a
time.
9. Be sure both sides are coated well.
10. Add oil to deep fryer and bring temperature up
to 375.
11. Add a handful of wings at a time to the fryer,
being sure to shake the chicken around a bit to get an even
fry.
12. Once they are golden brown and the coating is
crisp, they can be removed. Place them on a plate lined with
paper towels until you have fried all of the chicken batches.
13. Serve with malt vinegar.
14. Serve with celery sticks and blue cheese dressing
and enjoy!
Buttermilk Chicken Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
1 1/2 cups buttermilk
1/2 tsp. kosher salt
1 1/2 cups flour
1 tsp. paprika
1/2 tsp. kosher salt
Vegetable oil for frying
Directions:
1. M ix buttermilk with kosher salt.
2. Soak the wings in buttermilk mixture, 30 minutes.
3. In a separate bowl, mix together flour, paprika and kosher
salt.
4. Drain the wings.
5. Dredge the wings in the flour mixture.
6. Deep-fry in heated oil until dark golden, about 10 minutes.
7. Serve with celery sticks and blue cheese dressing and enjoy!
Cajun Buttermilk Chicken Wings
Ingredients:
4 lbs. chicken wings, separated at joints, tips removed
1 1/2 cups buttermilk
1/2 tsp. kosher salt
1 1/2 cups flour
1 tsp. paprika
1/2 tsp. kosher salt
1/4 cup hot sauce
2 tbsps. Cajun seasoning
Vegetable oil for frying
Directions:
1. M ix buttermilk with kosher salt.
2. Soak the wings in buttermilk mixture, 30 minutes.
3. In a separate bowl, mix together flour, paprika and kosher
salt.
4. Drain the wings.
5. Dredge the wings in the flour mixture.
6. Deep-fry in heated oil until dark golden, about 10 minutes.
7. Serve with celery sticks and blue cheese dressing and enjoy!
Chili Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Vegetable oil for frying
1/2 cup cornstarch
1/2 tsp. salt
To M ake the Sauce
1/2 cup rice vinegar
1 1/2 cups water
2/3 cup sugar
1 tsp. salt
3 cloves garlic finely minced
1 1/2 tbsps. chili paste
2 tbsps. cornstarch mixed with 3 tbsps. water to make a slurry
Directions:
1. Heat about 2 inches of vegetable oil in a large deep skillet or
use a deep fat fryer.
2. M ix the cornstarch with the salt in a shallow dish and coat
the chicken with the mixture.
3. Shake off any excess.
4. Fry the chicken wings in the hot oil until the exterior is
golden brown and crispy and they are cooked through on the
inside, about 12 minutes. Turn a few times to ensure even
cooking and avoid burning.
5. Once all the wings are ready, mix all sauce ingredients except
for the chili paste and the cornstarch slurry in a large frying
pan.
6. Bring to the boil and cook until slightly thickened, about 3-4
minutes. Stir in the chili paste and bring to the boil again.
7. Stir in the cornstarch slurry and continue cooking until
thickened, about 1-2 minutes.
8. Add the chicken wings to the sauce, toss until coated and
cook over low heat until heated through. Serve immediately.
Maryland Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
1/4 cup flour
2 tbsps. Old Bay Seasoning
1/4 cup butter, melted
1/4 cup hot sauce
Blue cheese dressing and celery sticks (optional)
Grilling Directions:
1. M ix flour and OLD BAY in large resealable plastic bag.
2. Add chicken wings in batches; shake to coat well.
3. Grill over medium-high heat 20 to 25 minutes or until
chicken is cooked through and skin is crisp, turning
frequently.
4. M eanwhile, mix butter and hot sauce in large bowl. Add
cooked wings.
5. Toss to coat.
6. Serve wings with blue cheese dressing and celery sticks.
Baking Directions:
1. Preheat oven to 450 degrees F.
2. Coat wings as directed.
3. Arrange in single layer on foil-lined 15x10x1-inch baking pan
sprayed with no stick cooking spray.
4. Bake 30 to 45 minutes or until chicken is cooked through and
skin is crisp.
5. Serve wings with blue cheese dressing and celery sticks.
Italian Chicken Wings
Ingredients:
3 lbs. chicken wings, separated at joints, tips removed
3/4 cup Italian breadcrumbs
Flour for dredging.
3/4 cup grated Parmesan
1/4 cup chopped parsley
3 eggs, beaten
Directions:
1. M ix Italian breadcrumbs, grated Parmesan and chopped
parsley in a small bowl.
2. Beat eggs in a separate bowl.
3. Dredge the wings in flour, then dip in eggs and then coat in
the breadcrumb mixture.
4. Deep-fry in 350 degrees F oil until crisp and golden, about
12 minutes.
Chicken Wings Parmesan
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
3/4 cup Italian breadcrumbs
Flour for dredging.
3/4 cup grated Parmesan
1/4 cup chopped parsley
3 eggs, beaten
M arinara sauce as needed
Grated mozzarella cheese
Grated Parmesan cheese
Directions:
1. M ix Italian breadcrumbs, grated Parmesan and chopped
parsley in a small bowl.
2. Beat egs in a separate bowl.
3. Dredge the wings in flour, then dip in eggs and then coat in
the breadcrumb mixture.
4. Deep-fry in 350 degrees F oil until crisp and golden, about
12 minutes.
5. Top with marinara sauce, then mozzarella and Parmesan.
6. Heat oven to broil.
7. Broil until the cheese melts
8. Serve with warm marinara sauce.
Ancho Peach Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Flour for dredging
Vegetable oil for frying
1/2 cup peach preserves
1 1/2 tbsps. lemon juice
1 1/2 tbsps. soy sauce
1 tsp. ancho chile powder
Directions:
1. Heat oil in a pan.
2. Dredge the wings in flour and deep-fry until golden brown
and crispy.
3. Drain on paper towels.
4. M ix together peach preserves, lemon juice and soy sauce,
and ancho chile powder in a large bowl.
5. Toss the wings in the mixture to coat.
6. Serve and enjoy!
Asian Honey Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Flour for dredging
6 tbsps. butter, melted
1/4 cup honey
2 tbsps. soy sauce
Directions:
1. Dredge the wings in flour.
2. Deep-fry in vegetable oil.
3. Drain on paper towels.
4. M ix together butter, honey and soy sauce.
5. Toss with wings and enjoy!
Pecan Sesame Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Vegetable oil for frying
1/3 cup sesame seeds
1/3 cup pecans
2 cups breadcrumbs
2 tbsps. chives, finely chopped
Kosher salt, and black pepper to taste
3 eggs
Honey mustard for dipping
Directions:
1. Grind up sesame seeds and pecans in a food processor.
2. Stir together in a bowl sesame pecan mix with breadcrumbs,
chives, salt and pepper.
3. Beat eggs in a separate bowl.
4. Dip wings first in eggs and then in breadcrumb mixture.
5. Fry in heated oil until golden, 12 minutes.
6. Drain on paper towels.
7. Serve with honey mustard for dipping.
Falafel Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
2 1/2 cups dry falafel mix, divided
3 eggs
1/4 cup chopped parsley
Directions:
1. Beat eggs in a shallow bowl.
2. Put 1 cup falafel mix in another bowl.
3. M ix 1 1/2 cups of falafel mix with parsley in a third bowl.
4. Heat oil in a pan.
5. Dredge the wings in first falafel mix plain, then eggs, then
falafel and parsley mix.
6. Fry in heated oil until golden, 10 minutes.
7. Drain on paper towels.
Curry Chutney Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Flour for dredging
Vegetable oil for frying
1/3 cup lime juice
1/3 cup mango chutney
1 red jalapeno, chopped
6 tbsps. butter, melted
2 tsps. fresh cilantro, chopped
2 tsps. curry powder
Directions:
1. Heat oil in a pan.
2. Dredge the wings in flour. and then deep-fry.
3. Drain on paper towels.
4. Pulse together in a food processor the chutney, lime juice,
jalapeno, butter and curry powder.
5. Toss mixture with the wings.
6. Sprinkle with cilantro.
Chipotle Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Flour for dredging
Vegetable oil for frying
3 tbsps. chopped chipotle chiles in adobo sauce
1/4 cup honey
1/4 cup cider vinegar
3 tbsps. melted butter
1/2 tsp. ground cumin
Directions:
1. Dredge the wings in flour.
2. Deep-fry in heated oil.
3. In a food processor, purée together chiles, vinegar, honey,
butter and cumin.
4. Toss with the wings and enjoy!
Korean Kimchi Chicken Wings
Ingredients:
2 lbs. chicken wings, split at the joints, tips removed
3 tbsps. gochujang (Korean hot-pepper paste)
2 tbsps. rice vinegar
2 tbsps. honey
1 tsp. sesame oil
3 tbsps. gochugaru (Korean hot-pepper powder)
1 tbsp. roasted sesame seeds, plus more for garnish
Vegetable oil (for frying)
Salt and pepper, to taste
1 tbsp. flour (plus more if necessary), for dredging
1 tbsp. cornstarch (plus more if necessary), for dredging
Directions:
1. Lay wings in a single layer on a wax paper-lined baking
sheet, and place in the refrigerator (uncovered) for one hour.
2. Whisk together the red-pepper paste, rice vinegar, honey,
sesame oil, red-pepper powder, and sesame seeds in a large
bowl.
3. Heat vegetable oil in a Dutch oven over medium heat.
4. Remove wings from refrigerator and season on all sides with
salt and pepper.
5. Place about a tbsp. each of flour and cornstarch in a large
clean plastic bag, seal, and shake gently to combine.
6. Working in batches, drop a few chicken wings in the bag, and
toss to coat with the flour mixture.
7. Shake off the excess before dropping each wing into the hot
oil, and fry until golden brown, turning occasionally, about
five to seven minutes.
8. Replenish the flour mixture in the bag as needed.
9. Transfer fried wings to a wire rack placed over a rimmed
baking sheet.
10. When wings are cooled slightly but still warm,
toss them in the sauce and pile them on a serving platter.
11. Garnish with more sesame seeds and serve!
Steakhouse Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
2 tbsps. coarsely ground pepper
1/3 cup steak sauce
Salt to taste
Directions:
1. Heat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Toss wings with pepper and salt to taste.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. M ix wings with steak sauce.
7. Serve and enjoy!
Rosemary-Lemon Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1/4 cup lemon-pepper seasoning
2 tsps. chopped rosemary
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Toss the wings with lemon-pepper seasoning and chopped
rosemary.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. Serve and enjoy!
Horseradish-Crusted Chicken
Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1/2 cup dijon mustard
1/4 cup horseradish
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 tsp. paprika
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. M ix dijon mustartd and horseradish together in a small bowl.
4. Pour over wings and toss to coat.
5. Toss the wings with 1/2 cup dijon mustard and 1/4 cup
horseradish.
6. In a small bowl, mix together breadcrumbs, Parmesan and
paprika.
7. Sprinkle breadcrumb mixture over the wings and toss to coat.
8. Spread wings in a single layer on the baking sheets.
9. Roast until browned, about 35 minutes.
10. Serve and enjoy!
Maple-Bacon Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
8 slices bacon
1 tbsp. bacon drippings
Salt and pepper to taste
1/4 cup maple syrup
2 tbsps. cider vinegar
2 tbsps. bourbon
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Fry bacon in a skillet until crisp.
4. Drain bacon and crumble, reserving 1 tbsp. of the drippings.
5. Season the wings with salt and pepper.
6. Spread in a single layer on the baking sheets.
7. Roast for 35 minutes until brown.
8. Whisk together bacon drippings, maple syrup, vinegar and
bourbon.
9. Toss the wings with the syrup mixture and bacon.
10. Serve and enjoy!
Mango Barbecue Chicken
Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt and pepper to taste
1 cup mango nectar
3 tbsps. barbecue sauce
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Season the wings with salt and pepper.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. In a pot, simmer mango nectar and barbecue sauce until
reduced to 1/2 cup, about 20 minutes.
7. Toss with the wings.
8. Serve and enjoy!
Teriyaki Orange Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
3/4 cup orange juice and
1/4 cup teriyaki
Salt and pepper to taste
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Season the wings with salt and pepper.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. In a medium pot, simmer orange juice and teriyaki sauce until
reduced by half, about 15 minutes.
7. Toss with the wings.
8. Serve and enjoy!
Honey Mustard Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1 tbsp. butter, melted
1/3 cup Dijon mustard
1/4 cup honey
Paprika to taste
Salt and pepper to taste
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Season the wings with salt and pepper.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. Whisk butter with Dijon mustard and honey.
7. Toss mixture with the wings.
8. Sprinkle with paprika.
9. Serve and enjoy!
Honey Mustard Pretzel Chicken
Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1/2 cup honey mustard plus more for dipping
1/2 tsp. kosher salt
1/2 tsp. pepper
4 cups pretzels
Directions:
1. Preheat oven to 425 degrees F.
2. Toss the wings with 1/2 cup honey mustard and kosher salt
and pepper.
3. Grind pretzels in a food processor.
4. Transfer ground pretzels to a bowl.
5. Add the wings and toss to coat.
6. Roast until crisp, about 40 minutes.
7. Serve with honey mustard for dipping.
8. Enjoy!
Ginger Scallion Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1/2 cup minced scallions
2 tbsps. butter
2 tbsps. grated ginger
2 tbsps. grated soy sauce
2 tbsps. grated mirin (or sake)
3/4 tsp. kosher salt
3/4 tsp. sesame oil
Directions:
1. Roast the wings.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Season the wings with salt and pepper.
5. Spread wings in a single layer on the baking sheets.
6. Roast wings until very crisp, about 45 minutes.
7. In a saucepan, heat all ingredients except for the wings.
8. Toss with the wings.
9. Serve and enjoy!
Thai Chili Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
1 cup Thai sweet chili sauce
1 Carrot, shredded
2 tbsps. olive oil
2 tbsps. lime juice
2 tbsps. grated ginger
2 tsps. kosher salt
Lime wedges for serving
Directions:
1. In a large bowl, mix together the Thai sweet chili sauce,
carrot, olive oil, lime juice, grated ginger, and kosher salt.
2. M arinate the wings for 2 hours in the mixture.
3. Drain, reserving the marinade.
4. Preheat the oven to 475 degrees F.
5. Grease two rimmed baking sheets.
6. Spread wings in a single layer on the baking sheets.
7. Roast for 15 minutes.
8. Brush with the marinade and roast until slightly charred, 25
more minutes.
9. Serve with lime wedges.
Taco Flavored Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
3 tbsps. taco seasoning
Salsa for dipping
Directions:
1. Toss the wings with the taco seasoning.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. Serve with salsa for dipping.
Bacon Taco Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
3 tbsps. taco seasoning
1 package bacon
Salsa for dipping
Directions:
1. Toss the wings with the taco seasoning.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Wrap each wing in a strip of bacon.
5. Spread wings in a single layer on the baking sheets.
6. Roast wings until very crisp, about 45 minutes.
7. Serve with salsa for dipping.
Mole Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt and pepper to taste
1/3 cup mole sauce
Juice of 2 oranges
2 tbsps. honey
1/4 cup water
Directions:
1. Season the wings with salt and pepper.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. In a small saucepan, heat the mole sauce, orange juice, honey
and water.
7. Toss with the wings and serve!
Lemon Garlic Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt to taste
1 1/2 tsps. paprika
3 tbsps. lemon juice
3 tbsps. sliced garlic
1 tsp. lemon zest
Directions:
1. M ix salt and paprika and toss with the wings.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings for about 35 minutes.
6. Sprinkle with lemon juice, garlic and lemon zest.
7. Roast 10 minutes more.
8. Serve and enjoy!
Aïoli Chicken Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt and pepper to taste
1/2 cup mayonnaise
1 garlic clove, finely grated
1 tbsp. olive oil
1 tbsp. lemon juice
Directions:
1. Season the wings with salt and pepper.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. Whisk together mayonnaise, garlic, olive oil and lemon juice
for a dipping sauce.
7. Serve with the wings.
8. Enjoy!
Pesto Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt and pepper
1/2 cup pesto
1/4 cup grated Parmesan
Directions:
1. Season the wings with salt and pepper.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings until very crisp, about 45 minutes.
6. Toss wings with pesto and grated Parmesan.
7. Serve and enjoy!
Pizza Wings
Ingredients:
3 lbs. chicken wings, split at the joints, tips removed
Salt to taste
2 tsps. dried oregano
1/4 cup sliced pepperoni
1/2 cup sliced onion
M ozzarella cheese
M arinara sauce for dipping
Directions:
1. Toss the wings with salt and oregano.
2. Preheat oven to 425 degrees F.
3. Grease two rimmed baking sheets.
4. Spread wings in a single layer on the baking sheets.
5. Roast wings for 30 minutes.
6. Spread pepperoni and onion the baking sheets with the
wings.
7. Roast wings for 15 more minutes.
8. Toss with shredded mozzarella
9. Serve with marinara sauce.
10. Enjoy!
Popcorn Chicken Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
8 cups white cheddar popcorn
2 tsps. chipotle chile powder
Flour for dredging
3 eggs, beaten
Ranch dressing for dipping
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Finely grind popcorn and chipotle chile powder in a food
processor.
4. In separate bowls, put flour, then egg, then popcorn mixture.
5. Dredge the wings first in flour, then dip in eggs and then coat
in the ground popcorn mixture.
6. Spread wings out on pans.
7. Roast in preheated oven, turning once, until crisp, 45
minutes.
8. Serve with ranch dip and enjoy!
Carolina Wings
Ingredients:
1 pounds chicken wings, split at the joints, tips removed
1 tbsp. salt
1 tbsp. black pepper
1/4 cup ketchup
1/2 cup red wine vinegar
1/4 tsp. red chili flakes
1 tbsp. adobo sauce
1 tsp. dry mustard
2 tsps. granulated garlic
1 tsp. sugar
Directions:
1. Preheat the oven to 350 degrees F.
2. Season the wings with salt and pepper.
3. Arrange the chicken wings on a baking sheet in a single layer.
4. Put in the preheated oven and cook for 45 minutes.
5. Remove the wings from the oven to a bowl and allow to cool.
6. Combine the remaining ingredients in a bowl.
7. Toss with the wings and enjoy!
Memphis Dry-Rub Wings
Ingredients:
1 pounds chicken wings, split at the joints, tips removed
1/8 cup unrefined evaporated cane sugar
1/8 cup golden or light brown sugar
1/3 cup kosher salt or medium fine sea salt
2 tsp sweet Hungarian paprika
2 tsp. chili powder
2 tsp. granulated onion
2 tsp. ground mustard
1/3 tbsp. granulated garlic
3/4 tsp. dried thyme
3/4 tsp. dried oregano
3/4 tsp. fresh ground black pepper
3/4 tsp. celery salt
3/4 tsp. ground ginger
1/3 tsp. ground coriander
1/3 tsp. ground cayenne
Canola oil spray
1 large plastic resealable bag
Directions:
1. In large bowl mix together all ingredients except the wings.
2. Set aside.
3. Rinse wings in cold water and dry with paper towel.
4. Place wings in large plastic resealable bag and add 1/3 cup of
rub.
5. Set remaining rub aside.
6. Seal bag and shake to evenly coat wings.
7. Place bag on lipped sheet pan or cookie sheet and refrigerate
for 2 hours to overnight.
8. Drain liquid from bag. Add 2 more tbsps. rub.
9. Seal and shake to evenly coat wings.
10. Set aside.
11. Spray grill grates with canola oil.
12. Set grill to medium heat (250-275 degrees F) and
prepare for indirect cooking.
13. When grill is hot, using tongs, place wings on
cool side of grill and cook over indirect heat for 1 hour.
14. Flip wings and lightly spray wings with canola
oil.
15. Dust wings very lightly with rub and cook for 1
hour or until internal temperature is at least 165 degrees F.
16. Serve and enjoy!
Kentucky Barbecue Chicken
Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
1 3/4 cups water
1 cup plus 2 tbsps. catsup
1/4 cup plus 2 tbsps. Worcestershire sauce
1 tsp. paprika
1 tsp. dry mustard
3/4 tsp. garlic salt
3/4 tsp. onion powder
1 1/2 tsps. red pepper
3/4 tsp. pepper
Directions:
1. Preheat oven to 425 degrees F.
2. Grease two rimmed baking sheets.
3. Spread wings in a single layer on the baking sheets.
4. Roast wings crisp, about 35 minutes.
5. Combine all ingredients except wings in a large saucepan,
mixing well.
6. Bring to a boil.
7. Reduce heat to medium.
8. Cook, uncovered, 20 minutes, stirring occasionally.
9. Toss with the wings and enjoy!
Honey BBQ Chicken Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
1/2 cup reduced-sodium soy sauce
1/2 cup barbecue sauce
1/2 cup honey
1 cup all-purpose flour
2 tsps. salt
2 tsps. paprika
1/4 tsp. pepper
Oil for deep-fat frying
Directions:
1. In a small saucepan, combine the soy sauce, barbecue sauce
and honey.
2. Bring to a boil.
3. Cook until liquid is reduced to about 1 cup.
4. M eanwhile, in a large resealable plastic bag, combine the
flour, salt, paprika and pepper. Add wings a few at a time,
and shake to coat.
5. In a deep fryer or skillet, heat oil to 375 degrees F.
6. Fry wings, a few at a time, for 3-4 minutes on each side or
until no longer pink.
7. Drain on paper towels.
8. Transfer wings to a large bowl.
9. Add sauce and toss to coat.
10. Serve and enjoy!
Tandoori Chicken Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
1/2 cup tandoori paste
1/2 cup Greek yogurt
Directions:
1. M arinate the wings in tandoori paste and Greek yogurt for
30 minutes.
2. Grill wings on grill over medium heat, turning, until cooked
through, 15 to 20 minutes.
3. Serve and enjoy!
Hawaiian Chicken Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups pineapple chunks
1 tbsp. oyster sauce
1 tbsp. honey
Salt to taste
1 tbsp. vegetable oil
Directions:
1. Purée pineapple chunks, oyster sauce and honey.
2. Toss the wings with salt and vegetable oil.
3. Grill wings on grill over medium heat, turning, until cooked
through, 15 to 20 minutes.
4. Brush the wings with the sauce in the last 5 minutes.
5. Serve and enjoy!
Blackened Chicken Wings
Ingredients:
3 pounds chicken wings, split at the joints, tips removed
1 1/2 tsps. Cajun seasoning
1 1/2 tsps. paprika
1 1/2 tsps. cayenne
1 1/2 tsps. dried oregano
1 1/2 tsps. thyme
kosher salt and pepper to taste.
Directions:
1. M ix all the ingredients together except the wings.
2. Toss spice mixture with the wings.
3. Grill wings on grill over medium heat, turning, until cooked
through, 15 to 20 minutes.
4. Serve and enjoy!
Tequila Lime Chicken Wings
3 pounds chicken wings, split at the joints, tips removed
1/4 cup tequila
1/4 cup lime juice
2 tbsps. agave nectar
2 tbsps. olive oil
salt and pepper to taste,
Directions:
1. M ix all the ingredients together except the wings.
2. M arinate the wings in the mixture for two hours.
3. Grill wings on grill over medium heat, turning, until cooked
through, 15 to 20 minutes.
4. Serve and enjoy!
 About the Author
Laura Sommers is the Zombie Prepper M om!

Helping you prepare for the Zombie Apocalypse! She is the #1

Best Selling Author of the “Recipes for the Zombie Apocalypse”
cookbook series as well as over 40 other recipe books.

She is a loving wife and mother who lives on a small farm in

Baltimore County, M aryland and has a passion for all things
domestic especially when it comes to saving money. She has a
profitable eBay business and is a couponing addict. Follow her tips
and tricks to learn how to make delicious meals on a budget, save
money or to learn the latest life hack!

Visit her Amazon Author Page to see her latest books:

Laura S ommers Author Page

Visit her blog for more life hacks or money saving ideas:

Zombie Prepper Mom Blog

Visit her on Facebook for up to date notices on what the Zombie

Prepper M om has cooking!
Zombie Prepper Mom on Facebook

Follow the Zombie Prepper M om on Twitter:

www.Twitter.com/zombieprepmom
Other books by Laura Sommers

Easy to M ake Party Dip Recipes: Chips and Dips and

Salsa and Whips!
Super Slimming Vegan Soup Recipes!
Popcorn Lovers Recipe Book
Inexpensive Low Carb Recipes
Recipes for the Zombie Apocalypse: Cooking M eals
with Shelf Stable Foods
Best Traditional Irish Recipes for St. Patrick's Day
Awesome Sugar Free Diabetic Pie Recipes
M ay all of your meals be a banquet
with good friends and good food.