In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.
If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !
We got this recipe from Food Network magazine.
We weren’t paid in any form to promote Food Network magazine.
Take a small mixing bowl and whisk everything (except the chicken wings) together. Drizzle over the chicken wings and enjoy !
This is a delicious version of Alabama white sauce ! It’s creamy, you can taste the horseradish without it being overpowering and you get some tang from the vinegar. It was so addictively delicious that we’ll at least be doubling the sauce next time so we can really dunk the chicken wings into the sauce !
We got this recipe from Southern Living.
We weren’t paid in any way to promote Southern Living.
2 pounds chicken wings, separated and wing tips removed
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon celery salt
1 teaspoon salt (we used table salt)
1 teaspoon pepper (we used freshly ground black pepper)
1 cup pepper jam (we used Braswell’s Savory Sweet Heat Hot Jalapeño Pepper Jelly)
1 tablespoon agave nectar
1 tablespoon butter (we used unsalted butter)
3 habaneros, minced and divided
Turn your oven on and preheat it to 250 degrees. Pat the wings dry, placing them in a large mixing bowl afterwards. Add the baking powder and the seasonings (garlic powder-pepper), tossing the wings to coat them in the mixture.
Take a greased baking sheet* and place the wings on it, letting it cook for 30 minutes. Pull the sheet out of the oven and flip the wings over.
Turn the heat up to 425 degrees. Place the chicken wings back in the oven to cook for another 30 minutes or until they’re fully cooked and crispy. If you’d like your chicken wings even crispier, you could place them under the broiler for a few minutes (we didn’t broil our wings).
When the wings are close to being done cooking, take a saucepan out and add to it the pepper jam, agave nectar, butter, 2 minced habaneros and the dash of salt. Heat the mixture up just enough for everything to combine and is easily pourable.
Place the wings in a large mixing bowl, pouring the jam mixture over the wings afterwards, tossing to ensure the wings are fully coated in the jam mixture.
Sprinkle the remaining minced habanero over the wings and eat immediately !
*We lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray.
These wings were addictively delicious ! We tried the wings without the minced habanero and they had some heat but not nearly as much as we were expecting. We tasted the sweetness from the jam and agave nectar more than the heat in some bites but once we added the minced habanero onto the wings that helped bring more heat to each bite. We hope you enjoy them as much as we did !
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Braswell’s or Chile Pepper magazine.
2 tablespoons brown sugar, divided (we used light brown sugar)
1 tablespoon cider vinegar
1 tablespoon sweet paprika (we used smoked paprika)
2 teaspoons chili powder
1 teaspoon cayenne pepper
Salt and pepper (we used table salt and freshly ground black pepper)
4 pounds whole chicken wings, wingtips discarded and wings split
Vegetable oil spray
Take a small saucepan out and add the butter to it, setting the saucepan over low heat. Once the butter’s melted, whisk in the hot sauce, vinegar and 4 teaspoons of the brown sugar. Take 1/2 cup of the sauce and pour it into a slow cooker (we used a 6-qt. slow cooker), spreading it out across the bottom.
Take a small bowl and mix the following ingredients together in it: paprika, chili powder, remaining 2 teaspoons of brown sugar, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Rub that spice mixture all over the chicken wings, placing the chicken in the slow cooker afterwards. Put the lid on the slow cooker and cook on LOW for 4 hours.
Move your oven rack so that it’s 10 inches away from the broiler element, preheating the broiler afterwards. Take a baking sheet and line it with aluminum foil, placing a wire rack over it afterwards. Spray the wire rack with the vegetable oil spray, placing the chicken wings on it afterwards. Throw away any liquid that’s in the slow cooker.
Take 1/2 of the remaining sauce in the saucepan and brush it over the top of the chicken. Broil the chicken for 10 to 15 minutes or until the skin looks lightly charred and crispy (the skin wasn’t as crispy as we’d like but we decided to move on after 15 minutes). Pull the sheet out, flip the chicken over and brush on the remaining sauce, sticking it back in the oven for another 5 to 10 minutes or until the chicken looks lightly charred and crispy on the new side facing up. We cooked the chicken for 5 minutes and saw it wasn’t crispy so we moved the rack that the baking sheet was on up one shelf and cooked it for another 5 minutes before calling it good. Serve immediately.
We think this would be a wonderful recipe to fix for the Super Bowl. You can get this going in the morning and it doesn’t take a lot of work to finish it after it’s done in the slow cooker ! The wings were so tender that when we ate them, the bones just slid straight out with no meat attached ! If you like your wings crispy then you’ll probably want a different recipe. The skin on this isn’t crispy, but it’s not flabby either, it was just so tender that it practically melted into the meat. When you’re chewing, you can’t tell the difference between the skin and the chicken. They call this “fiery” but it wasn’t terribly spicy to us. You definitely get a tingle on your lips but it never builds up to the point of needing something to drink. We hope you enjoy these delicious tender chicken wings as much as we did !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote Frank’s RedHot or America’s Test Kitchen.
1 tsp. pepper (we used freshly ground black pepper)
1 cup red pepper jelly (we used a 10.5 oz. jar of Braswell’s red pepper jelly)
1 tsp. smoked paprika
Fresh jalapeño, chopped
Before preheating your oven, move a rack to the top third of your oven (we moved our rack up one from the middle). Preheat your oven to 450 degrees. Take a large rimmed baking sheet out and line it with aluminum foil. Place a wire rack on the lined baking sheet, spraying the rack with cooking spray afterwards.
Take the chicken wings and cut off the wingtips before separating the wingette from the drumette (until we take our own pictures, check out this website, thekitchn.com, if you need any help figuring out the anatomy of a chicken wing). Pat the wingettes and drumettes dry before placing them in a large mixing bowl. Along with those chicken wings, add the canola oil, salt, and pepper to the bowl, tossing to ensure all the chicken wings are coated in those ingredients. Place the chicken wings on the rack lined baking sheet and stick them in the oven to cook for 45 minutes or until the chicken skin is crispy.
In a separate mixing bowl, mix together the red pepper jelly and the smoked paprika, creating your glaze. Scoop out ¼ cup of the glaze and place it in a separate bowl. Take the chicken wings and toss them around in the remaining glaze before returning the chicken wings to the rack lined baking sheet (making sure that the wings are still in a single layer). Stick the wing pieces back in the oven for an additional 10 minutes or until the glaze looks shiny, the skin’s browned up in spots on the chicken and the chicken’s fully cooked.
Place the wings on a plate and dab with that ¼ cup of glaze*. Sprinkle the chopped jalapeño over the wings and serve immediately.
*We actually forgot to dab the ¼ cup of glaze onto the wings but we did dip the wings into the glaze while we ate.
Oh these were delicious ! You’ve got sweet, spicy, and smoky all in one bite !
We found this recipe in a Rachael Ray magazine.
We weren’t paid in any form to promote Braswell, theKitchn, or Rachael Ray.
If you could try only one chicken wing recipe, it has to be this one ! In the past we’ve tried other chicken wing recipes that were okay but left us wondering “What’s the big deal with chicken wings?” Once we took a bite of these, especially with the dipping sauce, we finally understood. It’s insane how tasty they are !
4 pounds chicken wings, split at the joints, tips removed
2 tsp. kosher salt
A few grinds of black pepper
2 sticks butter (we used salted butter)
¾ cup Sriracha
Lemon Dijonnaise Dip
½ cup mayonnaise
3 Tbsp. Dijon mustard
Zest and juice of one large lemon
½ grated garlic clove
½ tsp. kosher salt
Preheat your oven to 425 degrees. Take the chicken wings and toss them with the salt and pepper*.
Take 2 oiled, rimmed baking sheets** and place the wings on them. Stick the baking sheets in the oven and let the chicken wings cook for an hour***.
While the chicken wings are cooking, mix together the dip ingredients and leave it off to the side for now. Melt the butter and in a large mixing bowl, combine the melted butter with the Sriracha. Toss the wings in the butter mixture, serve it with the dip and enjoy !
*We actually laid out the chicken wings on the (in our case) lined baking sheets and seasoned them with salt and pepper afterwards.
** We laid aluminum foil over the two rimmed baking sheets and then sprayed them with PAM.
***We had to place one sheet on the middle rack and the other on our bottom rack. Halfway through the cook time, we switched places with the baking sheets and continued to let them cook afterwards.
We created this combo from a Food Network Mix & Match Wings article.
We weren’t paid in any form to promote Food Network.