Chook Me!

What Are Some Great Sauces To Boil Over Chicken Wings Other Than BBQ And Honey?

My mom and step dad look to cook chicken wings but I am oh so tired of the same tired recipes off just plain frying them or cooking them with BBQ sauce

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1. Deep fry them and make them "Buffalo" by tossing in pure hot sauce. Yowza!
2. hot sauce mixed with butter
3. all of these listed could be used as dips OR broiled right onto the wings raspberry-habernaro(or jalapeno) sauce: 1 jar of raspberry preserves mixed with minced habernaro peppers teryaki sauce ranch dressing blue cheese dressing
4. You could do a Teriyake with a caramelized pineapple side Toss in oil and vinegar salad dressing and top with parmesan cheese Once out of oil use a dry rub, like a Caribbean jerk or something to your your taste My husband liked this, take a ranch dressing packet and use a bit of the dry packaged mix and toss with wings. Other than that, cooking is all about experimentation, have fun, be creative and use what your family likes and have a tasting night where you use some different tastes and have everyone try their own mix. It's all about family and good times.
5. ranch
6. Regardless of what I put on my wings, the first thing I do is put tinfoil on the pan and then grease it with some butter. Then, I melt some more butter and brush it on the wings before putting them in the oven. I bake them at 450 for about an hour. If you want to put seasonings on them, I'd recommend putting the spices on about 30 minutes into the baking. At that point, the butter has already started to turn the skins of the wings brown, and the butter is no longer runny, so the spices should stick to the wings. Keep it simple...seasoning salt, fresh black pepper and garlic powder. put them in the oven at 350 and cook covered for about 20 minutes. remove the foil and cook for another 30-40 minutes or until nicely browned. Oh, and spray your pan or bottom layer of foil...don't want the wings sticking! or Fried are the best but here's some tips. 1) Higher temps (375-425) is better than 325. 2) Don't cover them you will not have them crispy. 3) Keep them raised on a rack when you are roasting that way the fat will run off and they won't be all greasy. As for what spices to use, I guess it all depends on what flavor you're looking for. Hot and spicy? Moroccan? Asian? For spicy wings, I'd use a combination of red cayenne pepper, black pepper and cumin. For Moroccan wings, I'd use a combination of ground coriander, garlic, cumin, paprika and cinnamon. For Asian wings, use a combination of soy sauce, red wine vinegar, EVOO, garlic, ground ginger and crushed red pepper flakes. You may have to baste the wings a few times during cooking using the liquid spice mix.
7. Lemon juice mixed with melted butter and herbs/spices of your choice.