Chook Me!

Chicken Wings: flavorful and hot?

I'm looking for the hottest and most flavorful chicken wing recipe. ~ FR

Public Comments

1. There's a difference between flavorful and hot; if wings are too hot, I can't even taste the meat.
2. For something different but very good.......... 1. Caramelized chicken wings 3 lbs chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 garlic clove, minced, to taste 1 pinch salt 1 pinch ground black pepper Preheat oven to 375 degrees. Place chicken in a 9x13-inch baking dish Mix the oil, soy sauce,ketchup,honey,garlic,salt and pepper and pour over the chicken. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized. 2. Aloha Chicken wings 3 lbs chicken wings 1 cup pineapple preserves 1/2 cup dry sherry 1/2 cup frozen orange juice concentrate 1/2 cup soy sauce 1/2 cup brown sugar, packed 1/4 cup vegetable oil 1 teaspoon garlic powder 1 teaspoon ground ginger Cut wings into sections and discard tips or save for another use. Place wings in a large resealable plastic ziplock bag. Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined. Pour mixture over wings in bag and seal. Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight. Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade. Bake wings at 350F for 1 hour. 3. Thai Hot chicken wings 1/4 cup sweet chili sauce 2 tablespoons soy sauce 1 tablespoon hot chili-garlic sauce, such as sriracha 2 teaspoons dark sesame oil 1 teaspoon grated fresh ginger 16 chicken wings, wing tips removed vegetable oil kosher salt fresh ground black pepper Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together. Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times. Serve warm. All are awesome. Enjoy!
3. here you go A properly prepared hot wing will be hot enough to get your attention without causing permanent damage to the uninitiated. These wings fall squarely into that range. Start out with about 6-8 pounds of wings. If you prefer, cut them into separate pieces – it's up to you whether or not to keep the tips (hint: when you run out of the rest of the wings, you'll be glad you did). Deep-fry the wings in hot vegetable oil heated to 350 degrees. They'll float when they're done. Try to get them out before they're TOO brown, or they won't soak up enough sauce. Remember, the wings are there primarily as a carrier vehicle for the sauce – you don't want to limit their sponge-like abilities. While you're in the process of frying the wings (and thereby covering most of your kitchen in a fine layer of vegetable oil), start the process of cooking the sauce (which is what the wings are REALLY all about). Chop up two large habanero peppers, the finer the better – removing the seeds as you go. The habanero is the world's hottest chili pepper, with approximately 100 times the heat of a jalapeno pepper – so be VERY careful. You'll want to make sure there is plenty of fresh air available, since the aroma wafting off a freshly cut pile of habanero pepper would make dandy tear gas. After you're done, do yourself a favor and scrub your hands thoroughly – pretend you're one of the surgeons on 'ER' getting ready for an emergency appendectomy or you may regret it next time you rub your eyes or use the rest room. In a medium saucepan, melt ¼ pound of butter on low heat (but don't let it brown). Toss in the habanero pieces and a tablespoon of finely chopped garlic (feel free to use the pre-prepared garlic – the garlic will get a bit lost in the other flavors). Heat this dangerous concoction on low heat for as long as possible while you cook your wings. The longer you cook it down, the more the habanero flavor will be imparted to the rest of the sauce, and the less dangerous the habanero bits will become. Continue to stir the sauce as it cooks as often as possible. As the wings are finishing up, add 2 tablespoons of honey, 4 ounces of white vinegar, and two 8 ounce bottles of Frank's (aka Durkees) hot sauce. Add the juice of one lemon. Melt another ½ pound of butter into this sauce on low heat. Simmer the sauce as long as possible. Once all the wings are fried, pour the sauce over the wings, covering them thoroughly. The more you can work the sauce through the wings, and the longer you can leave the wings in the sauce, the better they'll taste. When you can't take it any longer, warm 'em up and dig in. For those folks who normally don't eat very much spicy food, the wings will reward them with a burst of taste followed by a long, slow burn. But all but the wimpiest will simply make a funny face for a few seconds, look thoughtfully at the rest of the wings, and dig back in. For those truly sick folks who eat food from containers with nuclear fallout labels (like me), the wings will still let you know they're rightly called "hot" wings. Of course it's always possible to add more habanero peppers to the recipe as long as no innocent bystanders are injured as a result. Enjoy!
4. Kickin Hot Wings For the wings: 6 whole chicken wings 1 teaspoon finely minced fresh mint 1 teaspoon peeled, finely minced gingerroot 1 teaspoon finely minced garlic 1 tablespoon vegetable oil 1 tablespoon soy sauce For the barbecue sauce: 1/4 cup sweet chili sauce 1/4 cup red wine vinegar 2 tablespoons sugar 2 teaspoons soy sauce 1/2 teaspoon hot chili oil, or to taste Preparation: Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing. Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight. Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes. Meanwhile, make sauce: Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer bristly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste. Remove cooked wings from oven. Using tongs, place in a medium bowl. Add reserved chili sauce and toss repeatedly with rubber spatulas to coat wings. Using tongs, place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes. Remove from oven. Serve with plenty of napkins and cold beer.
5. the only thing i can suggest is using a hot and spicy marinade from the grocery store