Recipes — chicken wings

Prep Time

    •    Prep time: 30 minutes, plus chilling time
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

For the blue cheese dip:

    •    ¼ cup buttermilk
    •    ⅓ cup cour cream
    •    ⅓ cup mayonnaise
    •    1 tsp fresh lemon juice
    •    1 tsp grated lemon zest
    •    2 ounces (about ⅓ cup) mild blue cheese, crumbled
    •    kosher salt and freshly ground black pepper, to taste

For the buffalo wings:

    •    1 tsp kosher salt
    •    1 tsp baking soda
    •    2 large egg whites
    •    3 tbsps unsalted butter
    •    canola oil, for oiling rack
    •    ½ cup Frank's red hot original
    •    kosher salt and black pepper, to taste
    •    2 pounds whole chicken wings, separated into two pieces
    •    assorted vegetables (such as carrots, celery and radishes)

Method

1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.
   
   
2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.
   
   
3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.
   
   
4. Remove the wings from the fridge 30 minute before cooking.
   
   
5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.
   
   
6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.
   
   
7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/chefs_recipes/chefs_recipes/how-to-make-buffalo-wings-with-blue-cheese-dip

Ready for the crispiest chicken wings of your life?! Gluten-free Air Fryer Chicken Wings are crisped in the air fryer with just a drizzle of oil and pinch of seasonings. Get your dipping sauces ready!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4-6

Ingredients

For the chicken wings:

    •    big pinch salt
    •    extra virgin olive oil
    •    2 lbs trimmed chicken wings
    •    2 scant tbsps Lemon Pepper Seasoning

Recommended dipping / tossing sauce:

    •    Ranch
    •    BBQ Sauce
    •    Buffalo Wing Sauce
    •    Thai Sweet Chili Sauce

Method

1. Preheat Air Fryer to 360 degrees. Add trimmed chicken wings to a gallon-size Ziplock bag or large bowl then drizzle with extra virgin olive oil - maybe a Tablespoon or so. Add salt plus lemon pepper seasoning then seal the bag, keeping the air inside, and shake or stir to evenly coat.
2. Pour wings into preheated Air Fryer basket then shake to evenly arrange - some chicken wings will be stacked on top of each other and that’s ok. Cook for 18 minutes, shaking the basket vigorously every 6 minutes, or until the chicken wings are golden brown. Turn heat up to 390 degrees then cook for another 5-6 minutes, shaking the basket every 2 minutes, until wings are brown and crispy. Serve or toss with sauces.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Air-Fryer-Chicken-Wings-2653196#directions

Lemon Pepper Wings is one of our most popular recipes ever, and it's easy to understand why. Even with only a few ingredients, it has SO. MUCH. FLAVOR. The same can be said for these wings. Prep time is 10 minutes...or less!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 50 minutes
    •    Yield: Serves 4

Ingredients

    •    Kosher salt
    •    2 lb. chicken wings
    •    2 cloves garlic, minced
    •    1/4 c. extra-virgin olive oil
    •    Lemon wedges, for garnish
    •    Freshly ground black pepper
    •    Juice of 2 lemons, plus zest of 1

Method

1. Preheat oven to 400° and line a large rimmed baking sheet with a metal rack. In a large bowl, toss wings, oil, lemon juice and zest, and garlic. Season with salt and pepper.
2. Transfer wings to prepared baking sheet and bake until golden and crispy, about 50 minutes
3. Serve with lemon wedges.

This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a54789/lemon-pepper-wings-recipe/

Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

Prep Time

    •    Prep time: 6 hours
    •    Cook time: 50 minutes
    •    Yield: Serves 14

Ingredients

    •   4 lbs 14 count Chicken Legs or drumsticks
    •   1/4 cup olive oil (Use light oil, not extra virgin)
    •   4 garlic cloves pressed or minced
    •   4 Tbsp fresh parsley finely chopped
    •   3 Tbsp lemon juice from 1 large lemon
    •   2 Tbsp dijon mustard
    •   1 Tbsp salt
    •   1/2 tsp black pepper

Method

1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended.
2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

NOTE: For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.

This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/baked-chicken-legs-with-garlic-and-dijon/

Honey Lime Sriracha Chicken Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4

Ingredients

    •    2.5 pounds chicken wings approximately 18-20 wings, rinsed and patted dry
    •    1 tsp garlic powder
    •    1 tsp kosher salt
    •    1/2 tsp black pepper

For the Glaze:

    •    4 tbsps unsalted butter
    •    1/3 cup honey
    •    2 tbsps low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
    •    2 tbsps lime juice
    •    1 tsp cornstarch
    •    1/4 - 1/3 cup Sriracha sauce or to taste

Method

1. In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.
   
   
2. To make the Glaze: Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.
   
   
3. Baked Version: Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.
   
   Bake on the upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.
   
   
4. Slow Cooker Version: In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.
   
   Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.
   
   Sprinkle with sesame seeds if desired.

This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/honey-lime-sriracha-chicken-wings/