Best 7 Chicken Wings Smoky Spicy Cocoa Recipes

SWEET & SPICY CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.

HICKORY SMOKED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken wings on a baking sheet.
• Bake in the preheated oven for 1 hour.
• Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
• Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
• Transfer smoked wings to a large bowl and toss with barbeque sauce.

CHICKEN WINGS - SMOKY, SPICY, COCOA

Steps:

• In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight. To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some black grill marks, flip the wings and repeat. Move them to the cool side of the grill, cover and cook for 20 minutes until the wings are cooked through. To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15 minutes, flip the wings and bake for another 15 minutes. If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

SMOKED CHICKEN WINGS

Steps:

• For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
• Soak 2 cups applewood chips in water for 1 hour
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
• Drain the soaked wood chips and throw them directly on top of the coals.
• Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
• To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
• In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!

CHICKEN WINGS - SMOKY, SPICY, COCOA

Steps:

• In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight. To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some black grill marks, flip the wings and repeat. Move them to the cool side of the grill, cover and cook for 20 minutes until the wings are cooked through. To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper or tin foil (this is an important step unless you want to spend an hour scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15 minutes, flip the wings and bake for another 15 minutes. If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

SMOKEY SPICED CHICKEN WINGS

Steps:

• Pre-heat oven to 350 degrees.
• Grease a baking sheet with non-stick spray.
• In a small bowl, mix spices with bacon bits, and set aside.
• In a medium bowl, stir together mayonnaise and olive. Add chicken wings to the bowl and coat with mixture.
• Place coated chicken wings into a plastic bag. Then, pour spices over them. Close bag and shake until well combined.
• Remove wings from bag and place on baking sheet, skin side down.
• Bake for 50 minutes, turning over wings after 25 minutes. After baking, turn wings over again and broil on low for 2 to 5 minutes.

CHICKEN WINGS COATED, SPICY HOT AND SO GOOD

Steps:

• Remove wing tips and any loose skin and discard. Leave the remaining skin on if desired.
• Rinse wings in cold water, pat dry with paper towels and set aside.
• In a large zip-loc bag, combine flour, salt, cayenne pepper and paprika, shake well.
• Add chicken to the zip-loc bag, seal and toss to coat well. Refrigerate for 1 to 4 hours. "Chilling the chicken wings is important to achieve nice, crispy wings.".
• In a mixing bowl add Panko bread crumbs.
• In another bowl, whisk together eggs and milk until frothy.
• Remove chicken from the refrigerator and shake off any excess flour coating.
• Dip coated chicken in the egg mixture, then roll in the Panko bread crumbs until well coated.
• In a heavy bottom 12 inch frying pan or skillet, add oil and heat to 375°F.
• Place chicken in the pan with the main meat side up and fry for 6 minutes.
• Turn the chicken over and continue to fry for another 6 minutes. The wings should be nicely browned.
• Test for doneness by making a cut into the thick portion of the wing to make sure there is no pink showing.
• Remove chicken from the frying pan onto paper towels to absorb any excess oil, and immediately place in a large bowl.
• In a small saucepan, add butter, Sriracha hot chili sauce, black pepper, granulated garlic powder and heat just to boil, stirring constantly.
• Pour the hot sauce over the chicken wings and toss to coat well.
• Serve immediately or while they are still hot.
• You may also freeze the chicken after it is cooked and then reheated in a preheated 400 F oven for 10 minutes.
• NOTE: You may also use the following choices of hot sauces.
• 1 tablespoon of Red Hot Sauce - wings will be medium hot.
• 2 tablespoons of Sriracha Hot Chili Sauce - wings will be hot.
• 2 teaspoons of Sambal Oelek - wings will be very hot.