WICKED GOOD, NO-FRY WINGS

Wings go great with friends, football and ice cold beer. You can't go wrong with any of these recipes.  ~~Shelly

UNCLE DOUGIE’S, WICKED GOOD, NO-FRY WINGS  

WHAT YOU NEED:

1 Bottle Wicked Good Wing Marinade
4 lbs Fresh Chicken wing drumettes
1 large baking dish*

Uncle Dougies Wicked Good Wing Sauce
Available at both Springfield
Harter House locations.

OPTIONAL:
Large kitchen storage bags
Disposable aluminum oven roasting pan

PREPARATION:

1. Wash and dry wings
2. Place wings in marinade so they are smothered ( Plastic Kitchen Bags work great!)
3. Place in Fridge for a half hour
4. Go to the oven or grill with these babies!

CONVENTIONAL OVEN:

Preheat: 

Conventional oven to 400˚ | Convection to 375˚

Pour wings and marinade into a lasagna-style baking dish(es).
* You can use a disposable aluminum foil, oven roasting pan 

and cut your clean-up time and trouble completely out of the equation!

Bake: 

1 hour, rolling the wings at least twice during the cooking cycle.
After all the marinade has baked into the wings and there is no moisture left in the pan, cook to desired crispness.
* but anytime after 60 minutes will be delicious

GRILL:

Just cook it like chicken! For extra heat, Brush with marinade often during cooking.
* For an extra-tasty touch, glaze with Sweet N Snappy BBQ sauce during the last couple of minutes of grilling.

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Frank's RedHot Original Buffalo Chicken Wings

Discover just how simple it is to make this Buffalo wings recipe right at home.

Ingredients

• 1/3 cup melted butter
• 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
• 2 1/2 pounds chicken wing pieces

Directions

Preheat oven to 450°F. Mix butter and RedHot Sauce in medium bowl; set aside.

Arrange wings on large foil-lined pan. Bake on lowest oven rack for 30 minutes or until crispy, turning once.

Toss wings in sauce mixture until well coated. Serve with blue cheese and celery, if desired. 

OR

Substitute 3/4 cup FRANK'S® RedHot® Buffalo Wings Sauce for the RedHot Original Sauce and butter.

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Moore's Classic Buffalo Wings

Ingredients

1 cup Moore’s Original Marinade

1 cup Moore’s Original Buffalo Wing Sauce

1 pound fresh or frozen chicken wings; if frozen, thaw

 

Instructions

1. Pour Moore’s Original Marinade over meat.
    Refrigerate for at least 30 minutes.

2. Grill or bake wings until cooked throughout.
     Internal temperature should be 165 degrees.

3. In a large bowl, pour Moore’s Original Buffalo Wing sauce over       wings and toss until thoroughly mixed.

  

Hot Wings with Habanero–Honey Sauce

While scouring the internet, I found this recipe.  I love chicken wings and I love hot and spicy, so this recipe called out to me.  It looks pretty easy, so I want to give it a try!  ~Shelly

Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings. It's recommend wearing plastic gloves when handling habaneros. 
Visit Harter House and Harter House World Flavors.

Habanero-Honey Sauce

• 1/2 cup lime juice
• 1/4 cup white wine vinegar
• 5 medium (about 1 1/2 ounces) habanero peppers, stems removed
• 1 teaspoon salt
• 2 sticks butter
• 1/2 cup honey

Tempura Batter:

1 cup all-purpose flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon salt
2 cups water
1 cup ice

Seasoned Flour:
3 cups all-purpose flour
2 tablespoons salt
2 tablespoons paprika
Wings:
Peanut or canola oil for frying
2 pounds whole chicken wings, drumettes and wings separated and tips removed

Yield: 4 servings
Method:

To make the habanero–honey sauce, combine the lime juice, vinegar, habanero peppers, and salt in a blender and purée until smooth. Strain through a sieve and discard the solids. Set aside. Heat a large saucepan over medium heat and add the butter. Cook until the butter turns golden brown and develops a nutty aroma, about 8 minutes. Remove from the heat and scrape into a medium bowl. Whisk in the honey and a tablespoon of the habanero vinegar. Taste and add a little more vinegar if desired. Set aside until needed. Discard the vinegar or save for another use.

To make the tempura batter, whisk together the flour, cornstarch, baking powder, and salt in a large bowl. Add the water and ice; mix well to smooth out any lumps. Set aside.

To make the seasoned flour, whisk together all of the ingredients in a large bowl. Set aside.

Add about 6 inches of frying oil to a deep pot. Heat the oil until it reaches 350°F.

While the oil is heating up, prepare the wings for frying: dip one wing in tempura batter. Shake off any excess batter, then coat in seasoned flour. Place the wing on a baking sheet. Repeat with the remaining wings.

Working in batches, fry the wings until golden brown, about 4 to 5 minutes. (Make sure the temperature of the oil returns to 350°F before frying a new batch, or the wings will be greasy.) Transfer the fried wings to a paper towel–lined plate or baking sheet.

If needed, whisk the habanero–honey sauce again to make sure everything is well combined. Toss the wings in about a cup of the sauce, or serve the sauce on the side for dipping.