Three Chicken Wing Variations

Just a moment please...

Yield
36 wings
Prep Time
Total Time

Three recipes for chicken wings that will rock your game time.

Ingredients

Dry Rub Wings (courtesy of Young and Hungry).

12 wing pieces (obviously this recipe is scalable.)
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon chili powder
1/2 Teaspoon garlic powder
1/2 Teaspoon pepper
3/4 Teaspoon oregano

Old Faithful Hot Wings:

12 wing pieces
1 Cup Frank's Red Hot Wings sauce
2 Tablespoons melted butter
1 Teaspoon tomato paste (optional)

Killer Honey Mustard

12 wings
1 small onion, finely chopped
2 Tablespoons butter
1 Teaspoon chili powder
2 Tablespoons mustard
1/3 Cup honey
Pinch salt
Pinch pepper
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Directions

1) To cut wings in half, find the joint between the wing tip and the rest of the wing and slice off the wing tip. It shouldn’t take a lot of pressure if you find the right spot. Then split the wing in half so you have a wing and a drumstick. Both of these cuts are very easy if you can find the joint. If you can’t you will be hacking through bone which is fine as long as you are very strong.

For dry rub, Just mix up your rub and smear it on your wings really good. Don’t be afraid to slather.

Bake wings at 350 degrees F for about an hour.

For frying:
you would ideally marinate the wings in buttermilk overnight or If you aren’t a planner, you could just soak them in milk for a few hours before frying.

For traditional sauce:
Melt your butter and mix it in with your hot sauce. This will give the sauce a little extra flavor. Don’t worry if the butter solidifies. It will melt right away when it hits the hot wings.

For honey mustard:
In a small sauce pan, sauté your onions in the butter until they turn translucent, then add your chili pepper and cook for a few more minutes until your onions start to brown. Add your mustard, honey, salt and pepper, and cook on low for 10 minutes. Then remove from the heat.

Remove wings from buttermilk and give them a quick dip in flour.

Next, fry them in the oil of your choice. Work in batches depending on your pot size. You don’t want to overcrowd the wings. It will take about 10 minutes per batch and as soon as the wings come out sauce them in whichever sauce you want.