Best Chicken Wings With Angry Sauce Recipes

WINGS WITH ANGRY SAUCE

Wings with Angry Sauce image

Using harissa with sugar and honey give these Wings with Angry Sauce the perfect heat! Great appetizer for game day or anytime!

Provided by Tara Noland

Time 1h

Number Of Ingredients 12

Ingredients

2-3 lbs. chicken wings
Cooking spray
2 Tbsp. canola oil
Kosher salt and freshly ground pepper
2 1/2 Tbsp. harissa paste or to taste
1 Tbsp. chili powder
2 Tbsp. sugar
1 Tbsp. honey
1/2 Tbsp. sesame oil
1 Tbsp. each sesame seeds and water
1 tsp. each rice wine vinegar, soy sauce (gluten free if needed), and minced jarred ginger
1/2 tsp. minced jarred garlic

Steps:

Preheat oven to 450F. Line a large rimmed baking sheet with foil and spray with cooking spray. Lay the wings out on the baking sheet. Drizzle with the canola oil and season with salt and pepper and toss. Roast the wings for 45 min. or until cooked and crisp. Turn half way through cooking time to cook evenly. In a large bowl add the remaining ingredients and mix together well. Taste and adjust the heat with more sugar or honey if you like. Once the wings are done toss them in the sauce and serve. Tips: Make the sauce ahead of time and refrigerate over night. Bring up to room temperature before tossing with the wings. Serve with your favorite beer to offset the heat!

Nutrition Facts : Calories 253 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 22 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN WINGS WITH ANGRY SAUCE RECIPE - (4.3/5)

Chicken Wings With Angry Sauce Recipe - (4.3/5) image

Provided by mirelsonp

Number Of Ingredients 14

Ingredients

6 pounds chicken wings (about 24), tips discarded and wings split
1/4 cup canola oil
Kosher salt
Freshly ground pepper
1/3 cup gochujang (Korean chile paste)
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Sesame seeds and thinly sliced scallions, for garnish

Steps:

1. Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp. 2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper. 3. Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot. Make Ahead The sauce can be refrigerated overnight. Bring to room temperature before tossing with the wings.