Chicken wings are a must for any party table. Despite the recent wing shortage, game day parties call for special treats. Instead of traditional buffalo wings, try a unique twist.
5.) Bloody Mary Wings
Just in case you missed brunch on Super Bowl Sunday, you can still get your Bloody Mary fix with this plate of wings. Delish takes the cocktail and turns it into a great marinade for chicken. Everything from the tomato juice and horseradish to the celery salt and vodka is included in the mix. So if you’re a big fan of this drink, we’re sure you’ll love it in wing form.
3 pounds chicken wings
1 tablespoon vegetable oil
Freshly ground black pepper
3 cups tomato juice
2/3 cups vodka
3/4 cup brown sugar
1/3 cup hot sauce, such as Tabasco
1 tablespoon. horseradish
1 tablespoon. Worcestershire sauce
Juice of 1 lemon
2/3 cup sour cream
2 teaspoons horseradish
2 teaspoons chopped dill
1.) Preheat oven to 425.
2.) In a large bowl, drizzle wings with oil. Season with celery salt and black pepper and set aside.
3.) In another large bowl, combine tomato juice, vodka, brown sugar, hot sauce, horseradish, Worcestershire sauce and lemon juice. Whisk until fully incorporated and season with salt and pepper.
4.) Pour bloody Mary mixture over wings until they are fully submerged, reserving some to reduce. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least an hour.
5.) When an hour has passed remove wings from the bowl with tongs and place on a large baking sheet. Roast 45 minutes, or until golden and crispy.
6.) Meanwhile, in a small saucepan over medium heat, add marinade. Bring to a simmer and cover until reduced by half.
7.) When wings are ready, brush them with the thickened sauce and broil on high for 3-5 minutes.
8.) Make dip: In a small bowl, whisk together sour cream, horseradish and dill. Serve.
TIP: An air fryer or deep fryer is a quick and easy to make your chicken wings.
4.) Piri Piri Chicken Wings
If you’ve been to Portugal, you may have tried Frango Assado com Piri-Piri, or grilled chicken with Piri-Piri sauce. And unless you’ve been to a Portuguese restaurant or the chain eater, Nando’s, it’s a rare find — until now.
The Food Busker breaks down the Piri-Piri sauce recipe so that you can make it at home. Although it doesn’t seem to pack a lot of heat, you’ll start to feel the warmth in your cheeks after a few of these succulent drumettes.
6 red cayenne chillies, roughly chopped
2 cloves garlic, peeled and roughly chopped
Sprig of oregano
½ a lemon, juiced
1 teaspoon smoked paprika
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 pound chicken wings
Large sprig of oregano
Twist of mint
½ a lemon
1.) In a mini food processor, combine the ingredients for the piri piri with a generous sprinkle of salt, and whizz until smooth. Transfer into a large bowl.
2.) Add the chicken wings to the bowl, and using your hands, coat them in the piri piri. Cover, and marinade in the fridge for a minimum of one hour, or overnight.
3.) Preheat the oven to 180°C or 350°F.
4.) Cover a baking tray with tin foil, and place the chicken wings on it in an even layer, adding any excess marinade left in the bowl to the top of the chicken.
5.) Cook the wings in the oven, uncovered, for 25-35 minutes, or until they start to brown. Remove a wing from the tray and with a sharp knife, cut it at its thickest point to ensure the meat is cooked all the way through.
6.) Meanwhile, prepare the garnish. Roughly chop the oregano and mint together, halve and quarter the lemon, and set aside.
7.) Serve the wings sprinkled with the herbs and chilli flakes and drizzled with any excess piri piri sauce from the baking tray, with the lemon wedges on the side to squeeze over.
3.) Jerk Chicken Wings
Feeling a little tropical? Then jerk chicken wings might be the best option for you. And Kelis’ jerk sauce recipe is not only easy but also quick to make ahead of time, especially when you have a blender. Although this recipe video is mainly for the sauce, there are instructions below on the ways you can cook the jerk-smothered chicken.
1/2 cup sesame oil
1/4 cup molasses
2 tablespoons soy sauce
1 1/2 tablespoons ground allspice
4 to 6 cloves garlic
1 to 2 Scotch bonnet or habanero peppers, seeded or whole
1 bunch scallions, coarsely chopped
1 bunch fresh thyme
coarsely ground black pepper
1.) This jerk sauce can be used on chicken wings, ribs, roasted vegetables or anything else that you fancy. Cook your meat or veg in the oven while you prepare your sauce and add it 5 to 10 minutes before its done.
2.) Combine all ingredients into a blender and blend until smooth. Pour into a saucepan and cook over medium heat until the sauce changes color, about 10 to 15 minutes.
3.) Bake the chicken wings for 20 min at 450 F. Coat with the jerk sauce and cook, covered, for an additional 5 to 10 minutes. Serve.
2.) Crunchy Korean Fried Chicken Wings
Fried chicken has been very popular in South Korea for decades. And their blend of garlic, sweet and spicy flavors have moved over the U.S. and also taken over our own cravings. But if you’ve ever ordered these crispy wings, you’ll know just how long it could take to make. So if you don’t feel like getting out of pjs and don’t mind heating up the fryer, then try Maangchi’s recipe for KFC below.
3½ pounds chicken wings (about 1.6 kg), washed and drained
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
2/3 cup potato starch or corn starch
⅓ cup peanuts (optional)
4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
¼ cup soy sauce
½ cup rice syrup or corn syrup
1 tablespoon white vinegar
1 tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon sesame seeds
Grapeseed oil (or vegetable oil, peanut oil)
1.) Mix chicken with seasonings and cover in starch.
2.) Fry in hot oil for 7 to 8 minutes.
3.) Shake off, let sit, then fry for another 12 to 15 minutes.
4.) Coat in seasoning sauce.
5.) Sprinkle sesame seeds over top and serve immediately.
1.) Nashville-Style Hot Chicken Wings
Nashville is known for its hot chicken. It’s been so popular that Music City spots like Prince’s Hot Chicken Shack and Hattie B’s have lines out their doors. But just because you won’t be in Tennessee in February doesn’t mean you can’t recreate that same spicy magic in your own kitchen. Tasty came up with an easy way to put the heat into these Southern style wings. All you’ll need to do is make a hefty batch of the recipe’s spice blend and separate them into different mixing bowls like these. Each spice batch is meant for different chicken coatings throughout the cooking process.
Between letting the chicken soak in one of the blend batches and buttermilk overnight and coating them with the third spice mix after frying, these wings get some VIP treatment. But the long prep process will make the results worth all the trouble. Enjoy!
3 pounds chicken wings
4 cups buttermilk
1/2 cup lard
1 cup flour
Mix 1/2 cup cayenne
6 tablespoons dried minced onion(or onion powder)
6 tablespoons dried minced garlic (or garlic powder)
6 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons salt
2 tablespoons black pepper
1.) Mix all master spice mix ingredients and separate into 3 equal portions.
2.) In a large bowl combine 1/3 master spice mix and 4 cups buttermilk, and 3 lbs chicken wings. Cover and chill for as long as possible. 4 hours to overnight.
3.) Rinse the brined wing pieces and pat dry.
4.) Mix 1 cup of flour with another 1/3 of the master spice mix. Dredge the chicken wing pieces in the flour/spice mixture, shaking off any excess. Set aside.
5.) Heat your oil to 325˚ F / 170˚ C.
6.) Fry your wings for 8-10 minutes, until the internal temperature reaches 165˚F. The wings will splatter so its a good idea to have a lid nearby! Take the wings out and drain on a paper bag or paper towels.
7.) Place 1/2 cup of lard in a saucepan and sprinkle over the last 1/3 of your master spice mix. Once the lard is melted and warm, stir the mixture and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve immediately.