Best 20 Hot Wings Recipes

DEEP-FRIED HOT WINGS AND DRUMETTES

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
• Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
• Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
• Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

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.

CRISPY WINGS WITH HOT HONEY SAUCE

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
• Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
• For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
• Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
• For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

PAT'S SPICY PEACH HOT WINGS

Steps:

• Preheat deep fryer with peanut oil to 350 degrees F.
• Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
• Add chicken wings and toss to coat.
• Melt the butter in medium saucepan over medium heat with the garlic.
• Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
• Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
• Remove the wings from the fryer and drain on a paper towel-lined baking tray.
• Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.

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.

BAKED HOT WINGS

Steps:

• Preheat oven to 350 degrees.
• Spray a disposable aluminum cookie sheet that has 1/2 - 1 inch sides with non-stick spray; set aside.
• Combine all above ingredients except chicken to make hot sauce marinade and blend well.
• Dip chicken pieces in hot wing sauce and coat evenly. Place chicken pieces in an even layer on disposable cookie sheet. Pour remaining hot sauce evenly over chicken pieces.
• Bake at 350 degrees for 1 hour until chicken is cooked through and chicken skin is crispy.
• Serve with ranch or blue cheese dressing for dipping. Enjoy.

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.

DETROIT HOT HONEY WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
• Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
• Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.

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.

DAD'S GRILLED HOT WINGS

Steps:

• Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
• Preheat grill for medium heat and lightly oil the grate.
• Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
• Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
• Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

SPICY HOT WINGS

Steps:

• Cut chicken wings into three sections discard wing tips. Place wings in a greased 15x10x1-in. baking pan. Combine the butter, hot pepper sauce, garlic salt and paprika; pour over wings. Bake at 375° for 30 minutes. Turn; bake 20-25 minutes longer or until chicken juices run clear., Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender. Cover and process until smooth. Pour into a bowl; sprinkle with paprika if desired. Cover and refrigerate until serving. Drain wings. Serve with sauce and celery if desired.

HOT CAULIFLOWER WINGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
• Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
• Bake in the preheated oven until starting to brown, 15 to 20 minutes.
• While 'wings' are baking, melt margarine and whisk together with hot sauce.
• Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

SLOW-COOKED CRANBERRY HOT WINGS

Steps:

• Whisk together first 10 ingredients. For chicken, use a sharp knife to cut through 2 wing joints; discard wing tips. Place wings in a 6-qt. slow cooker; sprinkle with salt. Pour cranberry mixture over top. Cook, covered, on low until tender, 3-4 hours., To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler., Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally. Mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with glaze before serving. Serve with remaining glaze.

BONELESS HOT WINGS--APPLEBEE'S COPYCAT

Steps:

• Trim breasts and cut into 1 inch chunks.
• Combine the flour, paprika, cayenne pepper, and salt in a LARGE bowl.
• Mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside.
• Put the wings into the large bowl of flour mixture, coating each wing evenly.
• dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.).
• Heat oil in a deep fryer to 375°F (You want just enough oil to cover the wings entirely -- an inch or so deep at least.).
• Fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• Remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• For Coating:.
• Combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
• Quickly put the wings into a large bowl. *You could also use a large plastic container with a lid for this.
• Add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.

EASY HOT WINGS

Steps:

• Cut wings into pieces discarding tips.
• Wash and pat dry with paper towels.
• Pre-heat cooking oil to 350 degrees.
• Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
• In the meantime, in a large pan, melt the butter on a very low heat.
• Add bottled hot sauce and BBQ sauce.
• Keep sauce warm.
• Add the cooked wings to the sauce.
• Stir to coat.

HOT SPICY WINGS

Steps:

• Preheat oven to 350°. Place the chicken wings in two greased 15x10x1-in. baking pans. In a large bowl, combine the remaining ingredients. Pour over wings. , Bake, uncovered, 40-45 minutes or until chicken juices run clear. Spoon sauce from pans over wings if desired. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

PAT'S FAMOUS HOT WINGS

Steps:

• For the dipping sauce:
• In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
• For the seasoning:
• Mix the dry rub, salt, and cayenne together in a small bowl.
• Preheat deep-fryer with peanut oil to 350 degrees F.
• For the wings:
• 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.

CRANBERRY HOT WINGS

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted., Meanwhile, cut wings into 3 sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally., Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve with dressing and celery.