Best 10 Big Game Hot Wings Recipes

BIG GAME CHICKEN WINGS

Steps:

• •In a large bowl, soak Cowboy Natural Wood Chips in water for at least 30 minutes
• •Fill half of grill with Cowboy Hardwood Lump Charcoal and light
• •In a medium bowl, combine mayonnaise, sour cream and lemon juice until creamy
• •Stir in blue cheese, chives, and salt and pepper
• •Cover and refrigerate dip for at least 1 hour, set aside for later use
• •In a medium saucepan, combine hot sauce, butter, vinegar, Worcestershire sauce and garlic powder over medium heat
• •Whisk until ingredients have dissolved, then remove from heat
• •Transfer half of sauce to a bowl and set aside for serving
• •Pour the remaining sauce into a small bowl for brushing on the wings during grilling
• •Season chicken wings evenly with salt and pepper
• •Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
• •Place chicken wings over indirect heat directly on grill grate
• •Cover grill and allow wings to cook for 20-25 minutes, adding lump and soaked wood chips as needed
• •Move wings over direct high heat and leave grill lid open
• •Brush wings with buffalo sauce and grill until evenly charred, 5-7 minutes
• •Once chicken wings have reached an internal temperature of 165 degrees, remove from grill and allow to cool for several minutes
• •Remove the blue cheese dip from the refrigerator and serve with remaining buffalo sauce as a dip for wings

GAME-DAY WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
• Heat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm.

BIG GAME HOT WINGS

Steps:

• Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat.
• Whisk yellow mustard and ketchup into the sauce.
• Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the chicken wings in a large baking dish.
• Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes.
• Stir the baked wings into the sauce to serve.

CLASSIC HOT WINGS

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

GAME DAY WINGS

Steps:

• For the wings: Heat the oil in a large (5- to 6-quart) deep heavy pot until a deep-fry thermometer registers 380 degrees F.
• Sprinkle the wings with the salt and pepper. Just before the oil reaches 380 degrees, pat dry 6 or 7 wings, carefully lower them into the oil and fry, stirring occasionally, until cooked through, golden and crisp, 8 to 10 minutes depending on the size of the wings. With a slotted spoon, transfer the wings to paper towels to drain. Continuing to work in batches of 6 or 7, pat dry and fry the remaining wings in the same manner, returning the oil to 380 degrees F and replenishing some of the oil if needed between batches.
• For the honey-lemon pepper sauce: Combine the butter, honey, lemon juice, lemon pepper seasoning and parsley in a large bowl. Add a third of the wings and toss to coat. Garnish with lemon wedges and chopped parsley if desired.
• For the Buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce, pepper, salt and garlic powder in another large bowl. Add a third of the wings and toss to coat.
• For the garlic-Parmesan-ranch topping: Put the butter in a large bowl. Combine the Parmesan, garlic powder and ranch seasoning in a separate large bowl. Toss the remaining wings in the butter first, then in the Parmesan mix.
• Serve with crudite and ranch dressing on the side.

HOT WINGS

Steps:

• Cut wings into 3 sections; discard wing tip section. In a deep cast-iron or electric skillet, heat oil to 350°. Fry chicken wings, a few at a time, about 9 minutes or until golden. Drain on paper towels; place in a large bowl. , In a small saucepan, combine the next 7 ingredients; cook and stir 5-10 minutes. Pour over cooked wings; let stand 10 minutes. With a slotted spoon, remove wings from sauce and place them in a single layer on greased baking sheets. , Bake at 350° for 15 minutes. Serve hot with vegetable sticks and dressing for dipping.

HOT WINGS RECIPE BY TASTY

Steps:

• Salt and pepper wings.
• Spray with olive oil so they do not stick.
• Put chicken wings in air fryer at 350°F (175°C) for 10 minutes. Flip. Air fry for 10 minutes more.
• Melt the butter. Add Worcestershire and Frank's red hot.
• Drench the chicken in the sauce.
• Enjoy!

CALGARY HOT WINGS

Steps:

• 1. Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
• 2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
• 3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
• 4. Cook the wings, following the instructions below for any of the grills, until the skin is browned and crisp and the meat is cooked through. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.
• 5. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You'll need to provide plenty of napkins.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the wings on the hot grill, then close the lid. The wings will be done after cooking 4 to 6 minutes.
• BUILT-IN GRILL:
• Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the wings on the hot grate. They will be done after cooking 6 to 8 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the wings on the hot grill. The wings will be done after cooking 7 to 9 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the wings on the hot grate. To prevent flare-ups, don't crowd the grill. The wings will be done after cooking 6 to 8 minutes per side.
• WINGS IN THE ROTISSERIE:
• It's easy to cook chicken wings in a rotisserie basket. Use a flat rotisserie basket, if possible, and arrange the wings in it so that nothing sticks out, then close the basket tightly. The basket will hold about a dozen whole chicken wings. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie spit, attach the spit to the rotisserie, and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. The wings will be golden brown and cooked through after spit-roasting for 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.

COFER'S HOT WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Melt butter in a skillet over low heat. Stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
• Working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer cooked wings to hot sauce mixture and turn to coat completely. Leave wings in sauce for 2 to 3 minutes to soak up flavors. Remove to a serving plate.

HOT WINGS

Steps:

• Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
• Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
• While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
• When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.