A good chicken wing recipe?

Does anyone have a good chicken wing recipe? Not too hot and not too sweet..


Thanks.A good chicken wing recipe?
Garlic Marinade for tasty garlic chicken...





2 medium onions


1 TBS cayenne


8 large cloves garlic


1/3 c salt


1 tsp pepper


1 c water





Blend all together. Pour into large bowl. Add 7 cups water and stir. Pour into 3 separate gallon baggies. In each baggie add 8 pieces chicken. (8 legs, 8 thighs, 8 breasts)(or of course your wings only)


Marinate at least 12 hours in refrigerator.


Dredge in flour and salt (or egg then flour) and fry in oil until done.


--------------------------------OR


Crusty-Crumbed Chicken Wingz:


1 lb chicken wings


1c. bread crumbs


1/4 tsp pepper


2 tsp curry powder


1/4 c. oil


1/2 tsp salt


1/4 tsp oregano





Brush wings with oil. Combine bread crumbs and seasonings in a plastic bag. Add few pieces at a time and coat evenly. Place in large baking dish. Bake at 400* for 35 min or until crispy outside and tender inside.A good chicken wing recipe?
Hello, I am from Buffalo new york The home of chicken wings! First you must deep fry the wings, then the sauce is easy melted butter, paprika and of course the franks hot sauce. The melted butter makes the wings either mild, med.,hot or suicidal. depends on how much butter you use to the amount of hot sauce and always put the sauce on as soon as you take the wings out of the deep fryer.. do not bake the wings please!!
PLUCK-EM AND FRY-EM !!
Tomato-Glazed Chicken Wings





These baked Buffalo-style chicken wings are a good deal healthier than the traditional fried kind. If you want spicier wings, add a few drops of hot sauce to the tomato sauce.





4 pounds chicken wings, tips discarded, wings cut in half at the joint


1/4 cup plus 1 tablespoon extra-virgin olive oil


Sea salt and freshly ground pepper


1 pound plum tomatoes, halved lengthwise


2 ounces mild goat cheese





1. Preheat the oven to 425掳. In a large bowl, toss the chicken wings with 2 tablespoons of the oil and a generous pinch each of salt and pepper. Arrange the chicken wings in a single layer on a large nonstick baking sheet and bake for about 40 minutes, or until golden and crusty. Carefully pour off the fat from the baking sheet.


2. Meanwhile, arrange the tomatoes, cut side up, in a large baking dish and drizzle evenly with 1 tablespoon of the oil. Season the tomatoes with salt and pepper and roast for 20 minutes, or until softened and lightly browned on the bottom. Transfer the tomatoes and their juices to a blender or food processor and pulse several times until smooth. Add the goat cheese and the remaining 2 tablespoons of oil and process until smooth. Season the sauce with salt and pepper.





3. Preheat the broiler. Transfer the chicken wings to a large bowl and toss with half the tomato sauce. Spread the wings in a single layer on the baking sheet and broil for 5 minutes, rotating the pan as necessary, until evenly browned and crisp. Transfer the hot chicken wings to a serving platter. Pour the remaining tomato sauce into a bowl and pass at the table for dipping.





Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight. Rewarm the chicken wings in the oven before broiling.





Yield: 4
BBQ Chicken Wings:





Now you can enjoy the flavors of an outdoor barbecue all year round. Serve with coleslaw, biscuits, or bread, or try the wings alone as a tasty appetizer.





16 chicken wings


1/2 cup kethup


1/4 cup low-sodium soy sauce


2 tablespoons honey or maple syrup


1 tablespoon Worcestershire sauce


Dash hot-pepper sauce, optional





1. Place the chicken wings in a large bowl and add ketchup, low-sodium soy sauce, honey or maple syrup, Worcestershire sauce, and a dash of hot-pepper sauce, if desired; mix well, turning chicken wings several times to be sure they're completely coated. Cover and refrigerate for at least an hour or overnight.





2. Preheat the broiler and broil the chicken wings for about 20 minutes, flipping them over halfway through cooking to brown both sides.





Yield: 4 Servings (serving size: 4 wings)
Forget all that other junk...


Deep Fry your wings (or bake but they're not nearly as good) and when done mix them in a bowl of equal parts Franks Red Hot and real butter (melt the butter first). That's a Medium recipe. For a twist, mix in a little BBQ sauce.
Here is 2 recipes for hot wings (one is from Hooters to make your own and a dip recipe as well. Enjoy.





2 pounds chicken wings


Onion powder


Salt


1 bottle Louisiana hot sauce


1/2 cup butter


Oil (for frying )





Sprinkle wing pieces with salt and onion powder. Fry in heavy skillet until well done and browned nicely. Drain on paper towels. Discard grease and wipe out skillet with paper towels.





Melt butter in same skillet and add Louisiana hot sauce. Bring to a boil and add wings. Remove from heat when wings are warmed through. Stir so all wings are coated and pour into serving bowl. Since the wings are eaten with the fingers, pass lots of napkins as they are messy.





Serve with dip recipe below.





Bluecheese Dip


1/2 cup sour cream


1/2 cup mayonnaise


2 teaspoons white wine vinegar


1 tablespoon fresh parsley chopped


1 tablespoon green onions, chopped


1/2 teaspoon garlic, minced


1/2 teaspoon Tabasco sauce


3 tablespoons blue cheese, crumbled


Salt and pepper, to taste





Hooters wing recipe





Vegetable oil (for frying)


1/4 cup butter


1/4 cup Crystal Louisiana Hot Sauce


Dash of ground pepper


Dash of garlic powder


1/2 cup all-purpose flour


1/4 teaspoon paprika


1/4 teaspoon cayenne pepper


1/4 teaspoon salt


10 chicken wings, cut into thirds and wing





Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.





Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.





Combine the flour, paprika, cayenne pepper and salt in a bowl.





Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)





Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.





Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.





Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.





Both are very good recipes plus the dip one as well
island ho got it exactly right...nix the bbq sauce ...blu cheese on the side and celery, ...slippery, sticky, finger licking good...