Best Spicy Garlic Chicken Wings With Chow Chow And Blue Cheese Dip Recipes

SPICY CHICKEN WINGS WITH BLUE CHEESE DIP

Steps:

• In a small bowl, combine the soy sauce, sugar, salt, orange zest, garlic and pepper. Pour half of the marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain the chicken, discarding marinade. Transfer chicken to a greased 13x9-in. baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear., Using tongs, transfer chicken to a greased 15x10x1-in. baking pan. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Drizzle over chicken. , Bake, uncovered, for 30 minutes, turning once. In a small bowl, whisk the dip ingredients. Serve with wings.

GARLIC-CHEESE CHICKEN WINGS

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze the softened garlic into a blender. Add the butter, hot pepper sauce and remaining oil; cover and process until smooth. Pour into a shallow bowl. In another shallow bowl, combine the bread crumbs, cheeses and pepper., Cut chicken wings into three sections; discard wing tip section. Dip chicken wings into the garlic mixture, then coat with crumb mixture. Place on a greased rack in a 15x10x1-in. baking pan; drizzle with any remaining garlic mixture. , Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

JERI'S SPICY BUFFALO WINGS

Steps:

• Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap.
• Marinate chicken in refrigerator 1 to 4 hours.
• Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.
• Arrange fried chicken pieces onto a baking sheet.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain.
• Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.
• Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.
• Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.