Best 20 Hot Hot Hot Chicken Wings Recipes

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. 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. Transfer to a plate to serve.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

SUNNY'S HOT CHICKEN WINGS

Steps:

• Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
• Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
• Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
• Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
• Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
• Combine all ingredients in a large bowl and set aside until ready to use.
• Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

JOHNNY JALAPENO'S HOT AND STICKY CHICKEN WINGS

Steps:

• SAUCE: Heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
• Add remaining sauce ingredients, heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes or until thickened.
• CHICKEN: Meanwhile, heat oil in deep fryer or dutch oven to 350°F To a plastic grocery bag, add flour and garlic powder.
• When oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. Reduce temperature to medium, cover and fry for about 3-4 minutes. Uncover, stir to turn chicken, and continue frying until golden and cooked through. NOTE: Do in batches, do not overcrowd chicken pieces.
• Using a strainer, remove chicken pieces and place immidiately into JJ's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.

THAI-STYLE BROILED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE

Steps:

• Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

HOT CHICKEN WINGS (VERY HOT)

Steps:

• Prepare the chicken wings by by splitting them in half at the knuckle.
• Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy).
• Let the oil heat up.
• Once the oil is hot, put the chicken wings in the basket and lower them in.
• The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside.
• Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce.
• That's all there is to it.
• This is a great weekend dish.
• Either a snack or you can add some side dishes to make it a dinner.
• This is better than any restaurant's hot wings!

COPYCAT WINGS AND THINGS CHICKEN TENDERS AND HOT SAUCE

Steps:

• Deep fry chicken tenders.
• Melt butter and hot sauce together.
• Add vinegar to the butter and hot sauce mixture.
• Pour this over the deep fried chicken tenders.
• Add some cayenne pepper for extra heat.

THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO

Steps:

• In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
• Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
• Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
• In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
• Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

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.

DURKEE RED HOT CHICKEN WINGS

Steps:

• Trim wings.
• Mix together hot sauce, oil and vinegar.
• Mix with wings and marinate 30 - 45 minute
• Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy.
• Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.

HOT BLACKBERRY BBQ CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
• Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside.
• Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated.
• Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes.
• While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue.
• Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

TERIYAKI CHICKEN WINGS WITH HOT MANGO DIPPING SAUCE

Steps:

• In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
• Preheat oven to 425 degrees F. Line baking pan, 15" x 11" or larger, with foil. Coat 2(10" x 10") wire racks with cooking spray and set in the pan, overlapping them.
• Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.
• Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400 degrees F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
• Arrange wings on serving plate. Discard any remaining sauce.
• In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.

HOT AND SWEET CHICKEN WINGS

Steps:

• note: glass baking dish should not be used, as it could shatter when sauce is added. If you do use, let dish cool before adding sauce, this I learned from personal experience. (what a mess).
• wash wings and pat dry.
• cut wing tips, discard or use in recipe as desired.
• spray 9x13 baking dish with cooking spray.
• bake wings in 350 degree oven until just brown.
• remove from oven and drain grease if you wish.
• while wings are baking in saucepan mix all other ingredients, heat on low to medium heat stirring often until bubbly, sauce will be rather thin.
• add sauce to wings, stir to coat well, return to oven and continue to bake another 30-45 minutes stirring occasionally until desired doneness ( We like ours very well browned) Sauce will gradually thicken as it bakes.
• we like these with spanish rice, a green veggie or salad.

DUTCH OVEN HOT PEGLEGS AND WINGS (CHICKEN)

Steps:

• Preheat your oven to 300-degrees F.
• Spray the inside of a Dutch oven or roaster with the cooking spray.
• Cut the wing joints apart and discard the tips or use them to make stock. Put the "peglegs" and wings in the Dutch oven, pour the wing sauce over them, add in the butter and dust all this with the black pepper.
• Stir, cover, and bake for 3 hours, carefully stirring every 45 minutes -- I use a wooden spoon.
• Serve the drained wings on a large platter at the end of the three hours and offer additional hot sauce (mostly for color) at the table. Hand out plenty of paper towels -- your guests will need them!

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat the foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in preheated oven until browned and crispy on top, about 20 minutes.
• Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more. (option: toss the wings after cooking all the way though in hot oil -- 350° for 2-3 minutes to crisp them up -- do a quick drain before continuing with the recipe).
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper and hot sauce in large mixing bowl.
• Add the wings to the bowl and toss with a spatula to coat evenly.
• Allow to sit for abut five minutes and toss again to re-coat.
• Transfer to a plate to serve.

BUFFALO CHICKEN HOT WINGS

Steps:

• Heat oil to 350 degrees; a deep-fat fryer is best for cooking wings.
• Discard small tip of each wing, split at large joint.
• Drummettes are ready to cook as is.
• Sprinkle chicken with salt and pepper.
• Add chicken to hot oil so that each piece is fully immersed in the oil.
• Cook for 15 to 20 minutes or until chicken is crisp.
• Remove from oil, drain, and pat dry.
• Prepare hot wing sauce by melting butter in a saucepan.
• Add hot sauce and vinegar.
• Stir well.
• Put chicken pieces in a container and pour sauce over them.
• Cover container and shake to coat each piece.
• Serve with celery sticks and dip.

SMOKED CHICKEN HOT WINGS

Steps:

• Heat a smoker to 225 degrees F (110 degrees C) according to manufacturer's directions.
• Mix 1 tablespoon salt, pepper, and Cajun seasoning in a small bowl to make dry rub. Sprinkle over chicken wings.
• Cook chicken wings in the preheated smoker until tender, 1 to 1 1/4 hour.
• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, garlic powder, and salt in a small saucepan over low heat. Cook, stirring often, until butter is melted and sauce is smooth. Remove from heat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Transfer smoked wings to a large bowl; stir in 1/2 of the sauce until wings are evenly coated.
• Grill coated wings until skin is browned and starting to get crispy, 4 to 5 minutes per side. Transfer to a large bowl and stir in remaining sauce until wings are well-coated.

HOT & SPICY POMEGRANATE CHICKEN WINGS

Steps:

• Pomegranate Molasses:.
• Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
• Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
• When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
• Rub:.
• Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
• Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
• In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
• With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
• Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
• Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
• Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
• Pomegranate Sauce:.
• Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
• Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
• Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
• When ready to serve, garnish with green onions and enjoy.

CHICKEN WINGS.... HOT CAFE STYLE

Steps:

• MAKE THE SAUCE: Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil.
• Reduce heat and cook until thickened, about 20 to 30 minutes. (This amount of sauce is enough for 40 to 50 chicken wings).
• CHICKEN: Combine flour, salt, pepper and red pepper in a plastic grocery bag. Shake the wings 6 at a time until well coated.
• Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree oven for 35 minutes.
• BASTE: When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes.
• Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.

HOT AND SPICY CHICKEN WINGS

Steps:

• Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
• Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.