Best Messy Wild Wacky Chicken Wings Recipes

WILD WILD WINGS

Steps:

• For the wings: Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely.
• Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.
• For the wing sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.
• For the frying: When you're ready to fry, drain the wings and pat them dry with paper towels. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.
• Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360 degrees F.
• Working in batches, fry the wings until they're fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust it to keep the oil between 350 and 375 degrees F. Drain the wings on a rack set over a baking sheet.
• For serving: When you've fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter, sprinkle on some of the Chicken Shake and serve with blue cheese dressing and cucumber if desired.
• Combine all ingredients in a bowl and mix to blend.

POP ROCKIN' CHICKEN WINGS

Steps:

• Preheat oil in a deep-fryer to 375 degrees F.
• Fry chicken wings in batches until cooked through, 6 to 10 minutes. Drain well, then place in large bowl to toss with wing sauce. Plate and sprinkle with popping candy. Serve with celery, carrot sticks and blue cheese dipping sauce.
• For chipotle base: Mix together the vinegar, peppers, hot sauce, sugar, seasoning blends, cumin, garlic powder, onion powder, smoked paprika and 1 cup warm water. Blend until smooth.
• For sauce: Mix mayonnaise, chipotle base, hot sauce, sugar, vinegar, garlic powder, onion powder and smoked paprika in a large bowl and incorporate thoroughly, leaving no lumps.

ROASTED MISO CHICKEN WINGS

Steps:

• Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours.
• Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray.
• Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
• Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm.