Best Spice Drawer Chicken Wings Recipes

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FIVE-SPICE CHICKEN WINGS



Five-Spice Chicken Wings image

Bird is the word when it comes to these wings. They're baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 3 dozen.

Number Of Ingredients 9

3-1/2 pounds chicken wings
3 green onions, chopped
2 tablespoons sweet chili sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional soy sauce
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon Chinese five-spice powder
2 medium limes, cut into wedges

Steps:

  • Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan., Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.

Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SPICY AIR FRYER WINGS



Spicy Air Fryer Wings image

Spicy dry rub wings made in the air fryer.

Provided by Paul Tannos

Categories     Meat and Poultry Recipes     Chicken     Chicken Wing Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ pounds chicken wings and drummettes
2 teaspoons olive oil
1 tablespoon smoked paprika
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground black pepper
1 ½ teaspoons kosher salt
1 teaspoon cayenne pepper, or more to taste

Steps:

  • Rinse chicken and pat dry. Place in a large bowl, drizzle with oil, and toss to coat.
  • Combine paprika, chili powder, cumin, onion powder, garlic powder, black pepper, salt, and cayenne in a small bowl. Sprinkle over chicken and toss until evenly covered.
  • Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  • Arrange chicken in the basket of the preheated air fryer in a single layer, not touching. Cook until no longer pink at the bone and the juices run clear, about 12 minutes, turning halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). For crispier wings, increase temperature to 400 degrees F (200 degrees C) and cook for 2 to 3 minutes more.
  • Let rest for a few minutes before serving.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 9.1 g, Cholesterol 71.4 mg, Fat 23 g, Fiber 3.2 g, Protein 24.9 g, SaturatedFat 5.6 g, Sodium 1556.1 mg, Sugar 1.5 g

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE



Spicy Chinese Five-Spice Rubbed Chicken Wings with Creamy Cilantro Dipping Sauce image

As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.

Provided by Dave Lieberman

Categories     appetizer

Time 45m

Yield 40 wings

Number Of Ingredients 11

40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five- spice powder
3 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce, recipe follows
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat your oven to 500 degrees F.
  • If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
  • Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
  • Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
  • Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.

CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE



Cajun Spice Chicken Wings with Remoulade Sauce image

Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!

Provided by Chef John

Categories     Chicken Wings

Time 1h15m

Yield 4

Number Of Ingredients 23

1 tablespoon baking powder
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons ground paprika
1 ½ teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
2 pounds chicken wings, split and tips discarded
1 tablespoon capers, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce
⅛ teaspoon cayenne pepper
½ teaspoon ground paprika
1 clove garlic, crushed
1 tablespoon finely sliced green onion
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
salt to taste

Steps:

  • Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
  • Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
  • Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Serve with remoulade sauce.

Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg

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