Looking for some chicken wing recipes...?

I have a bunch of ingredients and want to make some kind of spicy or at least tasty chicken wings. Please don't just copy and paste from the first site that you see, i'm interested in ideas from personal experience and using at least some of the ingredients listed!





The ingredients are as follows:





Pack of 12 chicken wings


Teriyaki sauce


Soy sauce


Minced ginger


Szechuan sauce


Nutmeg


Breadcrumbs


Coriander


Black pepper


Vegetable oil


Red pepper flavouring


Spring onion


Salt


Steak seasoning


Eggs





All suggestions appreciated!Looking for some chicken wing recipes...?
this one has over 80 recipes for wings.... I'm sure you will find something.....good luck don't forget you CAN subsitute....





http://allrecipes.com/Recipes/Meat-and-P…Looking for some chicken wing recipes...?
When making wings I like to bake them first then fry them.





You have the makings of one of my fave wings sauces. You need butter and honey for it as well though.





Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce.





The reason I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up.











Honey Soy Sauce:





1/2 cup butter


1 cup honey


1 cup soy sauce


1 cup terriyaki sauce


1 tbsp seseme oil


1 tsp fresh grated ginger





Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.
easiest recipe ever. Mix one bottle of Franks Hot sauce with 1 stick of melted butter. Cook wings in oven at about 325 or 350 for 1 1/2 to 2 hours (til juices run clear) basting with hot sauce/butter mixture every 20-30 min. serve with ranch or blue cheese and celery.
Korean Sesame Chicken Wings





1½ lbs. chicken wings, cut in half and tips removed


2 Tbsp. all purpose flour


1/4 cup cornstarch


3/4 tsp salt, optional


2 Tbsp. sugar


1½ tsp sesame seeds, toasted


1 clove garlic, minced


1 scallion, chopped


1 egg, beaten


2 Tbsp. soy sauce


½ cup peanut oil, for frying





Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.


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Teriyaki Chicken Wings with Honey Glaze





8 Tbsp. butter


½ cup honey


1 cup chili sauce


6 Tbsp. lemon juice


1 Tbsp. Dijon style mustard


4 pounds chicken wing sections


3 Tbsp. teriyaki sauce


salt and freshly ground black pepper to taste


garlic powder to taste





Preheat oven to 400ºF. Grease a greased 13 x 9 x 2” baking dish; set aside. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard. Bring to a boil and simmer for 10 minutes; remove from heat and set aside. Discard tips of chicken wings and halve at the main joint. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well. Sprinkle with salt, pepper and garlic powder. Bake, uncovered, for 20 minutes. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once. For crispier wings, place under the broiler for 2 minutes, just before serving. Makes about 24 appetizers.


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Hot Wings with Blue Cheese Dip





Classic buffalo-style hot wings are a snap to prepare. Serve the spicy wings with the traditional accompaniments: creamy blue cheese dip and crispy celery stalks.





4 oz. blue cheese, such as Maytag


½ cup mayonnaise


1 cup buttermilk


Salt and freshly ground pepper, to taste


2 quarts canola oil


2 lb. chicken wings, tips trimmed off


1 cup all-purpose flour


¼ cup hot wing sauce


2 Tbsp. unsalted butter, melted


Celery stalks for serving





In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces. Add the mayonnaise and buttermilk and whisk until well combined. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.)





Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.





Preheat an oven to 200°F. Line a baking sheet with paper towels.





Cut through the joint on each chicken wing to separate the wing into 2 pieces. Season with salt and pepper. Put the flour in a bowl. Dredge the wings in the flour, shaking off the excess.





Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.





In a small saucepan over medium heat, combine the hot wing sauce and butter and heat until the butter melts. Alternatively, in a small microwavable bowl, whisk together the hot wing sauce and butter and warm in a microwave at 15-second intervals until hot.





Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with the blue cheese dip and celery stalks. Serves 4 to 6.





--Williams-Sonoma