Chicken drumsticks and wings are dusted with garlic, salt, pepper and Cajun seasoning, grilled to crispy perfection and served with your favorite barbeque sauce.
Hot and spicy sauce for chicken wings or your favorite meat. Sure to clear sinuses! (Omit pepper at the end and some of the chili powder to reduce the heat, if desired.)
This is a quick and easy hot chicken wing sauce which I arrived at through years of trial and error. If you like it hot, you'll love this recipe. It covers anywhere from 15-40 wings, depending on their size.
This sauce has become my favorite of any homemade or chain restaurant and is super easy to make with only 4 ingredients. Toss cooked wings and sauce together while wings are still hot. This makes enough for 20 wings.
Wonderfully flavored coating, heat can easily be increased as desired by adding 1/2 teaspoon hot sauce at a time. Quick and Easy!
While talking with a friend from Brazil, your favorite Creole cook got an itch to take it a bit further south! Using the traditional Brazilian staples of Bahia, here's my N'Olin's take on "Tempero Baiano Chicken," which I often serve with cardamom coconut rice and Brazilian black beans.
Creamy golden mushroom chicken wings are served with a hearty chef salad packed full of good stuff on the side.
Chicken deep-fried and then poached in gravy. Maybe it's not the healthiest, but great comfort food for troops on the march (or just a guy back from work). Adapted from the 1910 Manual for Army Cooks.
When you want some sweet with your spice, add this bbq sauce to your meat, especially chicken. Inspired by Ranger Fan's "Barbecued Chicken Wings."
A new take on hot wings--marinated in a garlic/peach/BBQ sauce combo, then dipped in a spicy peach sauce.
A simple sauce for wings, highlighted by the summer flavor of cola--and heated by cayenne pepper.
If you can't (or shouldn't) handle hot-and-spicy wings, well, here's a really good alternative. They do take a little time to put together, but most non-Buffalo-style do. The results you will find are well worth the effort. So if you've got a few yard birds hanging around that need their wings clipped, try this one out! PS: Leaving out the (real) butter from the frying makes a huge difference in the final flavor, so fight that urge to do that!
I love these wings! They have a great taste that can be very hot, it just depends on how you like them! Enjoy with ice-cold Miller Lite. Geaux Tigers!!!
I love the idea of good quality buffalo wings. You can serve this as a appetizer or main course. I don't know if this recipe is good enough to be considered buffalo wings, but I am here to try!. This recipe makes for a fairly medium sauce, if you want more heat just kick up the cayenne or reduce the butter.
A huge batch of spicy hot wings are a must for the football party! Baking them in the oven instead of frying not only makes it easy, it's healthier too!
I made these wings for the Super Bowl, and they were gone in five minutes. Good thing they were super easy to make!
This sauce is meant to be easy to make with only a few on hand ingredients. I make no claims that the wings will taste like those found at your favorite bar and grill, but make no mistake: they are absolutely delicious!
This Buffalo wing recipe relies solely on Frank's Red Hot Buffalo Wing sauce. The sauce straight out of the bottle is a little too sharp and biting for my taste. The other ingredients act to "soften" the Frank's Buffalo Wing sauce and enhance the flavor.
Please note: this recipe is based on Frank's Red Hot Buffalo Wing sauce, not plain Frank's Red Hot sauce.
My lady doesn't like dill pickles, but when we were playing around with different wing recipes, she came up with this idea. It took four or five tries before we got to this version of the recipe and were happy with the results. The dill pickle flavor is subtle, but very different. If nothing else it will make your guests say, "hmmmm".
It's a party dip.
These deep fried chicken wings have been coated with a slightly spicy Cajun concoction for the best hot wing flavor!