Best Kicked Up Spicy Wings Recipes

PETE'S KICKED-UP JAPANESE WINGS

Pete's Kicked-Up Japanese Wings image

This is one of my favorite recipes for wings. Serve over white rice with remaining sauce spooned on top. Please try it and tell me what you think!

Provided by Chef Daddy Pete

Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup Japanese soy sauce
1 cup tightly packed brown sugar
½ cup pineapple juice
¼ cup sake
¼ cup rice vinegar
8 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon monosodium glutamate (MSG)
½ teaspoon Korean red pepper flakes
½ teaspoon toasted sesame seeds
2 pounds chicken wings

Steps:

Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 44.1 g, Cholesterol 32.2 mg, Fat 3.3 g, Fiber 0.6 g, Protein 14.7 g, SaturatedFat 0.9 g, Sodium 2534.2 mg, Sugar 39 g

THE NEELYS' SPICY FRIED WINGS

The Neelys' Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
Freshly ground black pepper
3 pounds chicken wings, split at the joint, tips removed
2 large eggs
2 tablespoons hot sauce
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
Freshly ground black pepper
2 cups all-purpose flour
Vegetable oil, for frying
1 cup sour cream
2 tablespoons horseradish
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.