Best Hot Pepper Wings Recipes

BROILED HOT PEPPER WINGS

Steps:

• Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
• Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
• In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.

TOM DOUGLASS'S HOT-PEPPER WINGS WITH CILANTRO SOUR CREAM

Steps:

• To make wings: Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce.
• Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated.
• Caution: Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe.
• Grill method: Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns.
• While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove.
• Broiler method: Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove.
• To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup.
• To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
• Tom Douglas is chef and owner of five Seattle restaurants, including Etta's and the Dahlia Lounge, and is the author of Tom Douglas' Seattle Kitchen.

HOT-PEPPER WINGS

Steps:

• Season 3 pounds chicken wings with salt and pepper. Bake at 425 degrees F until golden, about 40 minutes. Melt 4 tablespoons butter with a 2-ounce bottle of green hot sauce. Pour over the wings and bake 15 more minutes. Toss the wings with 1/2 cup each chopped cilantro and scallions. Top with sliced pickled jalapenos.

DR PEPPER HOT WINGS

Steps:

• Preheat oven to 375.
• Line a baking sheet with foil and place a wire rack onto the baking sheet. Arrange chicken wings onto the wire rack. Spray wings lightly with cooking spray and sprinkle with salt and pepper.
• Bake the wings for 1 hour until crispy and cooked through, flipping halfway through baking.
• While wings are baking, make the sauce. In a small saucepan combine Dr Pepper, hot sauce and brown sugar, whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 30 minutes until sauce has reduced by half and slightly thickened. Whisk in cornstarch and heat for another 2 minutes to thicken sauce further.
• Remove wings from oven and add them into the pot of sauce. Toss to coat all sides of wings with sauce.
• Optional: Turn oven to broil and place sauce coated wings back onto the baking sheet. Broil for 3-5 minutes or until sauce is caramelized and glossy.
• Wings are best served while hot.