Best Fiery Wings Recipes

Fiery Chicken Wings Recipe by Tasty image

Provided by Tasty

Yield 4 servings

Number Of Ingredients 14

2 lb chicken wings
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
canola oil, for frying
5 oz unsalted butter
½ cup fresh lime juice
4 cloves garlic, minced
2 tablespoons brown sugar
¼ cup honey
2 tablespoons McCormick® Fiery Spice Blend, plus more for garnish
1 ½ teaspoons corn starch
2 tablespoons water, cold filtered
fresh cilantro leaf, for garnish
lime, zested, for garnish

Steps:

Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
Season the wings all over with salt and pepper and set on the prepared baking sheet.
Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens slightly, about 3 minutes.
Make cornstarch slurry: stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
Working in batches, carefully lower 4-6 wings at a time into the hot oil. Fry for 2-3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
In a large bowl, toss 4-6 wings at a time with ¼-⅓ cup of the sauce until well coated. Repeat with the remaining wings.
Garnish the wings with cilantro, lime zest, and a pinch of Fiery spice blend, if desired. Serve hot.
Nutrition Calories: 1701 Fat: 135 grams Carbs: 63 grams Fiber: 2 grams Sugars: 53 grams Protein: 69 grams
Enjoy!

Nutrition Facts : Calories 861 calories, Carbohydrate 30 grams, Fat 69 grams, Fiber 0 grams, Protein 34 grams, Sugar 26 grams

Bird's Sweet and Fiery Chipotle Sticky Wings image

Provided by 2Bleu

Categories Chicken

Time 50m

Yield 1 dozen, 3-4 serving(s)

Number Of Ingredients 12

1 (7 1/2 ounce) can chipotle chiles in adobo, chopped well (use sauce seeds and all)
1/2 cup sugar-free orange marmalade (any flavor jam or jelly will work)
2 tablespoons apple cider vinegar
2 tablespoons honey
2 garlic cloves, minced
1/2 tablespoon ginger, minced
1 teaspoon ground cumin
12 chicken wings
salt and black pepper, to taste
1/4 cup brown sugar
honey, additional for drizzling
ranch dressing, for the table

Steps:

SAUCE: Using a small food processor or an immulsion blender, mix all ingredients well and set aside.
WINGS: Place one oven rack 4-6 inches from heat source, and the other in the center. Preheat oven to broil setting. Place wings on a baking sheet and sprinkle with salt and black pepper. Broil 4-6 inches from heat for 3 minutes per side, or until browned (being careful not to burn them).
Switch your oven from Broil to bake 350°F Remove wings from broiler and place them into a 9x13" pan. Add sauce and mix well to coat the wings (It's a good idea to use a disposable pan, or cover it in foil to make cleanup easier).
Bake for 20 minutes, turn wings over and use a spoon to baste with sauce. Return to oven and bake an additional 15 minutes.
Sprinkle wings with brown sugar and bake an additional 5-10 minutes. Remove from oven and immidiately drizzle with a bit more honey, and serve with ranch dressing.

Nutrition Facts : Calories 557.9, Fat 31.5, SaturatedFat 8.8, Cholesterol 150.9, Sodium 151, Carbohydrate 31.2, Fiber 0.3, Sugar 29.4, Protein 36.3

Fiery Wings image

Provided by Food Network

Categories appetizer

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 18

4 pounds chicken wings, cut into 2 parts
1 cup all-purpose flour
1 cup cornstarch
Salt and freshly ground black pepper, to taste
Canola or peanut oil, for frying
Wing Sauce, recipe follows
1 medium onion, finely chopped
1/4 cup vegetable oil
1 tablespoons garlic, chopped
2 1/4 cups chicken stock
1/2 cup ketchup
4 tablespoons cornstarch
Cheryl's Hot Sauce, to desired heat, recipe follows
1/4 cup sugar
Salt, to taste
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Steps:

Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

Fiery Kickoff Wings image

Provided by @MakeItYours

Number Of Ingredients 6

1 package McCormick® Grill Mates® Zesty Herb Marinade
1/3 cup white vinegar
1/4 cup vegetable oil
1/4 cup ketchup
2 1/2 teaspoons McCormick® Red Pepper, Crushed
3 pounds chicken wing pieces

Steps:

Mix Marinade Mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven in 15x10x1-inch baking pan for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.