Wing-a-palooza

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Have you heard them talking about a wing shortage on tv?  I don’t know if this is a Super Bowl thing or if it is a scare… but either way, they’re reporting that there is a wing shortage.  Does that mean we should go and buy up all kinds and hoard them away in our deep freeze and only ration them out for one per person…. ok anyway…

Well last Sunday when Early called me and told me to get my butt to her house because she a blog worthy thing going on, turns out, we were blogging about Wings.  I guess the night before they’d been out to dinner and someone mentioned that Sunday Night Dinner should be Chicken Wings, so that’s what she and her sister A set out to accomplish.

First up we have a Ranchy style mix.  Simple… dry rub mix.
Hot Wing Seasoning Mix all 3 packages together in a large bowl. Add a few wings at a time & shake around until completely covered.

Next up – Pat’s Famous Hot Wings or maybe it’s more like A’s Famous Hot Wings as she used this pin as inspiration and then made it up as she went.

Seasoning:

  • 2 teaspoons Neely’s Dry Rub
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper
  • Peanut oil, for frying
  • 3 pounds chicken wings, cut at joint, washed and dried
  • 1 to 2 tablespoons lemon-pepper seasoning
  • 4 tablespoons salted butter
  • 1 clove minced garlic
  • 1/2 cup hot sauce (recommend: Texas Pete’s)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon Worcestershire sauce
  • Carrot and Celery Sticks, for serving

Directions

 Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.

I have to admit, these were probably my favorite wings of the bunch!  Candied Garlic Chicken Wings

  • 1 1/2 cups honey
  • 6 tablespoons soy sauce
  • 2 cloves garlic, minced 
  • 2 pounds chicken wings 
  1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
  2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
  3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

And last but not least, a nice slow cooker recipe to enjoy.  Although we left out the fruit! 5-Spice Chicken Wings.

Source: bhg.com via Nicole on Pinterest

Makes: 32 servings

Prep 20 mins Cook 4 hrs to 5 hrs  (low) or 2 to 2-1/2 hours (high) Bake 375°F 20 mins
  • 3 pounds chicken wings (about 16)
  • 1 cup bottled plum sauce
  • 2 tablespoons butter, melted
  • 1 teaspoon five-spice powder
  • Thin orange wedges and pineapple slices (optional) 
Directions

1. If desired, use a sharp knife to carefully cut off tips of the wings; discard wing tips. In a foil-lined 15x10x1-inch shallow baking pan arrange wing pieces in a single layer. Bake in a 375 degree F oven for 20 minutes. Drain well.
2. For sauce, in a 3-1/2- or 4-quart slow cooker combine plum sauce, melted butter, and five-spice powder. Add wing pieces, stirring to coat with sauce.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
4. Serve immediately or keep covered on low-heat setting for up to 2 hours. If desired, garnish with orange wedges and pineapple slices. Makes about 32 pieces.
From the Test Kitchen Buffalo-Style Chicken Wings:

  • Prepare chicken as in Step 1. For sauce, in slow cooker combine 1-1/2 cups hot-style barbecue sauce, 2 tablespoons melted butter, and 1 to 2 teaspoons bottled hot pepper sauce. Add wing pieces, stirring to coat with sauce. Continue as in Step 3. Serve with bottled blue cheese or ranch salad dressing. Omit the fruit garnish.

Kentucky Chicken Wings:

  • Prepare chicken as in Step 1. For sauce, in slow cooker combine 1/2 cup maple syrup, 1/2 cup whiskey, and 2 tablespoons melted butter. Add wing pieces, stirring to coat with sauce. Continue as in Step 3.
Nutrition Facts (Five-Spice Chicken Wings)
Servings Per Recipe 32, cal. (kcal) 88, Fat, total (g) 6, chol. (mg) 35, sat. fat (g) 2, carb. (g) 3, pro. (g) 6, vit. A (IU) 49, sodium (mg) 41, Potassium (mg) 6, calcium (mg) 10,
Percent Daily Values are based on a 2,000 calorie diet

 

0 thoughts on “Wing-a-palooza

  1. I absolutely LOVE wings but hate making them. I guess you could call me a cheater because when I do make them I use the Hooters Wing Sauce in a jar. It's my favorite 🙂

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