Recipes — chicken wings

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/

Spicy Masala Chicken Wings - these crispy baked wings are full of flavor and the perfect spicy game day appetizers.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 6

Ingredients

For the Marinade:

    •    2 tbsps ginger garlic paste or freshly grated ginger and garlic plus 1/2 teaspoon rice vinegar
    •    2 tbsps low sodium soy sauce I used GF Tamari
    •    2 lbs chicken wings I used 1.5 lbs

For the Sauce:

    •    1 tsp vegetable oil
    •    8-10 cloves of garlic very thinly sliced
    •    2-5 green chillies or to taste, thinly sliced
    •    1/2 tsp garam masala powder
    •    2 tsps low sodium soy sauce I used GF Tamari
    •    1 tbsp chili sauce I used Sriracha
    •    1 tbsp ketchup
    •    1/2 cup fresh pineapple or orange juice no canned stuff
    •    1 tsp cornstarch
    •    salt
    •    1/2 tsp freshly ground pepper
    •    1 scallion finely chopped
    •    1 tbsp finely chopped cilantro

Method

1. Combine the soy sauce and ginger garlic paste in a large zip-top bag. Add the chicken, seal the bag, then shake and squeeze until coated well. Place in the refrigerator to marinate for at least 2 hours, or overnight.
   
   
2. Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.
   
   
3. Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce, and ketchup.
   
   
4. In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously. Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.
   
   
5. Add the ground pepper and green onions.
   
   
6. Add the cooked chicken to the pan while the sauce is still hot and toss well.
   
   
7. Serve immediately, sprinkled with chopped cilantro.

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