Best 5 Devil Wings Recipes

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When the craving for a spicy and finger-licking appetizer hits, look no further than devil wings. These tantalizing treats elevate ordinary chicken wings to a new level of flavor with a marinade or sauce that packs a punch. Whether you prefer a classic buffalo-style sauce or a more adventurous blend of spices, the possibilities are endless. Get ready to embark on a culinary journey as we delve into the world of devil wings, exploring mouthwatering recipes that promise to leave your taste buds begging for more.

Let's cook with our recipes!

DEVILLED WINGS



Devilled Wings image

Time 40m

Yield Makes 20 wings

Number Of Ingredients 8

1/3 cup Dijon mustard
1/4 cup honey
2 tsp. dried sage leaves (see Note)
1 tsp. paprika
1/2 tsp. cayenne pepper
10 chicken wingettes (see Note)
10 chicken drumettes (see Note)
Salt to taste

Steps:

  • Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Combine first 5 ingredients in a bowl large enough to hold the chicken. Toss in chicken. Arrange wings in a single layer on the baking sheet. Spoon any mustard mixture in the bowl over the wings. Season wings with salt. Bake 30 to 35 minutes, turning them once, or until cooked through. Transfer wings to a serving platter and enjoy. Note: Chicken wingettes, the middle part of the wing, and drumettes, the meatier portion, are available in our meat department. Dried sage leaves are available in our bottled herb and spice aisle. It's made from crumbled sage leaves; don't confuse it with powder-like ground sage.

CLASSIC HOT WINGS



Classic Hot Wings image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving

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.

DEVILED CHICKEN WINGS



Deviled Chicken Wings image

This is adapted from a recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". My wife is a real chicken wing "nut", and she ordered me to make them. They are REAL good! Prep time does not include marrinating time.

Provided by Toby Jermain

Categories     Chicken

Time 1h30m

Yield 35-40 wings

Number Of Ingredients 16

5 lbs chicken wings, washed,patted dry,and disjointed,tips discarded or saved for stock
2 tablespoons minced garlic
1/4 cup butter, melted
1/4 cup extra virgin olive oil
4 tablespoons Dijon mustard
4 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
2 -3 tablespoons balsamic vinegar (optional)
1 tablespoon hot sauce, more to taste (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce)
2 teaspoons chili powder, more to taste
1 teaspoon sweet paprika
kosher salt
fresh ground black pepper
1 red onion, finely diced
4 scallions, thinly sliced diagonally
nonstick cooking spray

Steps:

  • Place wing pieces in a large Ziploc plastic bag.
  • Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
  • Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
  • Refrigerate overnight, turning and kneading several times.
  • Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
  • Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
  • Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
  • Transfer wings to a serving dish, and pour and scrape the sauce over them.
  • Serve hot.
  • Serves 6-8.

Nutrition Facts : Calories 175.1, Fat 13.3, SaturatedFat 4, Cholesterol 53.4, Sodium 106.4, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 12.1

DEVIL WINGS



Devil Wings image

Make and share this Devil Wings recipe from Food.com.

Provided by johnvac52

Categories     Lunch/Snacks

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 3

12 ounces louisiana style cayenne pepper sauce
8 ounces Italian dressing
5 lbs chicken wings

Steps:

  • In a large (2 gallon) resealable freezer bag, mix pepper sauce and dressing.
  • Reserve 1 cup for basting and dipping.
  • Add chicken wings to bag, seal and refrigerate at least 2 hours.
  • Turn bag frequently while marinating.
  • Bake wings at 350 for 45 minutes, basting with the reserved sauce.

Nutrition Facts : Calories 717.1, Fat 53.5, SaturatedFat 14, Cholesterol 218.5, Sodium 1800.1, Carbohydrate 3.7, Fiber 0.1, Sugar 2.9, Protein 52.3

DEVILED CHICKEN WINGS



Deviled Chicken Wings image

Categories     Food Processor     Chicken     Appetizer     Roast     Super Bowl     Summer     Tailgating     Poker/Game Night     Gourmet

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 9

3 pounds chicken wings (12 to 14)
6 slices firm white sandwich bread
2 teaspoons mustard seeds
1/2 cup Dijon mustard
2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon cayenne
3 ounces freshly grated Parmesan (about 3/4 cup)

Steps:

  • Cut off wing tips, reserving for another use, and halve wings at joint. Discard crusts from bread and in a food processor finely grind bread. Measure out 1 1/2 cups bread crumbs, reserving remainder for another use. With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.
  • Preheat oven to 450°F and oil rack of a broiler pan.
  • In a large bowl whisk together mustard seeds, mustard, oil, vinegar, salt, and cayenne. Add wings and stir to coat. In a shallow dish stir together bread crumbs and Parmesan. Press wings, thick-skin sides down, into bread-crumb mixture to coat and arrange, crumb sides up, on rack.
  • Roast wings in middle of oven until cooked through and golden, about 30 minutes. Serve chicken wings warm or at room temperature.

Tips:

  • Choose the right chicken wings: Look for wings that are plump and meaty, with a good amount of skin. Avoid wings that are too small or have a lot of feathers.
  • Dry the chicken wings thoroughly: This will help the sauce stick better and prevent the wings from becoming soggy.
  • Use a flavorful marinade: The marinade will help to tenderize the chicken and add flavor. Be sure to marinate the wings for at least 30 minutes, or up to overnight.
  • Cook the wings over medium heat: This will help to prevent the wings from burning and ensure that they are cooked through.
  • Flip the wings frequently: This will help to ensure that the wings are cooked evenly.
  • Serve the wings with your favorite dipping sauce: Ranch, blue cheese, or honey mustard are all popular choices.

Conclusion:

Chicken wings are a delicious and versatile appetizer or main course. They can be cooked in a variety of ways, and there are endless possibilities for sauces and toppings. Whether you like your wings mild, medium, or hot, there's a recipe out there for everyone. So next time you're looking for a quick and easy meal, give chicken wings a try.

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