Best Easy Hot Wings Recipes

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.

SUPER QUICK AND EASY HOT WINGS

Steps:

• Heat oil, either in deep fryer or deep skillet on top of stove.
• I cut that extra, short little wing piece off each chicken wing.
• Fry the wings in hot oil until the skin is crispy and chicken is done.
• Drain on paper towels.
• Get a large tupperware container, drop in enough wings to cover the bottom, pour desired amount of wing sauce over top, put on lid, and shake shake shake until well coated.
• Continue process until all your wings bathed in hot sauce.
• Serve with ranch or blue cheese dressing.

EASY, BONELESS HOT WINGS

Steps:

• Pour hot sauce and butter into a large microwave-safe bowl. Microwave on High for 30 seconds, stir, then continue cooking until the butter has melted, about 30 seconds more. Stir sauce until blended, and set aside.
• Microwave chicken strips according to package directions on a microwave safe plate. Once cooked, toss chicken strips with butter mixture until completely coated. Replace chicken onto plate, and microwave on High for 2 additional minutes.

EASY HOT WINGS

Steps:

• Cut off wing tips. I save them for stewing later for chicken broth. You can cut the wings into half then if you want. Fry wings in hot oil. No seasoning, no batter, no dredging. Fry until crispy and done.
• Meanwhile, take Funyuns and put in large zip lock bag and crush with rolling pin. I approximated 8 oz. bag. They have 99 cent bags and then BIG bags. You might like to munch on the Funyuns with the wings.
• When wings are done, dump on paper towel lined pan for just a few seconds. Place fried wings into bag with crushed Funyuns. Shake to coat well. Remove and serve. Even good cold.

EASY HOT WINGS

Steps:

• PLACE FRIED WINGS IN A BAKING DISH 9X13. MIX MELTED BUTTER, AND WING SAUCE TOGETHER AND POUR OVER WINGS. THEN SPRINKLE DRIED RANCH DRESSING MIX OVER TOP OF WINGS AND SAUCE. BAKE AT 350 FOR ABOUT 20 MINUTES.

EASY, NO FRYING, NO PAN TO CLEAN HOT WINGS!

Steps:

• IF USING FROZEN WINGS: I buy IQF - individually quick frozen- chicken wings that come in a bag and have already been separated into two sections and tips removed. If using FROZEN wings DO NOT THAW just rinse chicken in a large strainer to remove any ice crystals.
• IF USING FRESH/THAWED NOT FROZEN WINGS: Rinse chicken wings and follow directions starting at #3) BUT you may need to reduce your cooking time. I have not done them this way so I dont know how long they will take. Please watch them so they dont burn and do let me know how long they take to cook. Thanks!
• Pat wings dry with some paper towels. They do not have to be perfectly dry-just get most of the water off.
• Place wings in a large disposable foil roasting pan that has been sprayed or oiled well. I also take some foil and very loosely crumple it into balls and fill the pan so the wings can sit on the top of those and everything can drain off.
• Season wings with cajun seasoning and garlic powder. Toss to coat.
• Bake at 375°F until browned -about 30-40 minutes, using tongs flip each wing piece so that the browned side is down. Bake another 30 minutes or until chicken is browned and crispy all over. If you prefer them nice and crispy make sure to use a pan with a rack so that any liquid and grease can drain off.
• Sauce: In microwave safe bowl, combine hot sauce, butter, vinegar and more garlic powder if desired.
• Heat for about 2 minutes of until butter is melted and sauce is hot.
• To Serve: Depending on the formailty of your party- lol- if you are having hot wings it isnt too formal is it?- you can serve directly from the foil pan OR place wings on a platter.
• I like my wings to stay crispy after they are drenched in the sauce SO I serve them with the sauce on the side and allow guests to place the wings in a bowl and add sauce as desired. Some have them swimming and others- like me- dip each wing just before it is eaten. The crispiest!
• Update: This weekend made these again! Seasoned with garlic powder and cajun seasoning and grilled them starting with a preheated grill set to high. Oiled grill racks and seared each side of the chicken, then cooked over low to perfectly done and brown, crispy perfection. Removed from grill and tossed in sauce! Again, no messy pan to clean! :).