Sometimes, you just need to go all in, put on your stretchy pants, and fry up some wings for the big game. Here is how you do it. Heat 1 inch of vegetable or peanut oil in a large deep skillet over high heat until oil is 375 degrees. Now, make a coating for the wings by mixing 1 cup all-purpose flour and 1 tablespoon paprika in a shallow dish. Working with 3 pounds of chicken wings split at the joint, drag them through the dish until coated and tap off the excess. Fry the wings in batches, for about 15 minutes or until deep golden brown. Set a rack on a rimmed baking sheet and transfer the hot wings from oil to the baking sheet using tongs. In a large saucepan, combine 1½ cups Frank's Red Hot sauce or other hot sauce, 1 stick unsalted butter and 2 tablespoons honey and cook over medium heat until the butter melts. Cook for about 10 minutes, then add the wings to the pot and toss. Serve with blue cheese sauce. Recipe from Food Network Magazine.
Lucky for us Floridians, it's never an inappropriate season for grilling. To make these classic grilled wings, toss 1½ pounds chicken wings halved through the joint in a bowl with 1 teaspoon olive oil and 1 teaspoon seafood seasoning (like Old Bay). Grill uncovered for about 15-20 minutes until cooked through; turn once during cooking. While the wings are cooking, combine 3 tablespoons melted butter and another teaspoon of the seafood seasoning in a large bowl. Add the wings, toss to coat, then serve. Recipe from Real Simple.
These wings develop a sweet-spicy tang from a sauce made of Sriracha, honey and molasses. First, preheat your oven to 425 degrees. Then, toss 4 pounds chicken wings with 2 tablespoons canola oil, 1 teaspoon salt and ½ teaspoon pepper in a large bowl, then spread out on two large rimmed baking sheets. Bake about 40 minutes until crispy and cooked through, tossing once during cooking so the wings don't stick to the pan. Meanwhile, make the sauce. Combine 1/3 cup Sriracha sauce (or other hot wing sauce), ¼ cup honey and ¼ cup molasses in a large bowl. Remove the wings from the oven, then add to the bowl with the glaze and toss well to coat. Recipe from Real Simple.
Five ideas for sauces
Melt ½ cup butter in a saucepan over medium heat. Stir in 4 cloves minced garlic, and cook for a minute or two until the garlic is browned slightly. Whisk in ½ cup mustard and 1/8 cup honey, then add 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar and salt and pepper to taste. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened.
In a food processor, pulse ½ cup sour cream, ½ cup crumbled blue cheese, ¼ cup mayonnaise, 1 small clove chopped garlic, 1 tablespoon milk, the juice of ½ lemon, and salt and pepper to taste until mixed but still slightly chunky.
Bring 1 cup soy sauce, 1 cup chopped green onions, ½ cup white distilled vinegar, 3 tablespoons honey, 2 tablespoons chopped peeled fresh ginger, 2 tablespoons chopped garlic and 2 tablespoons sesame oil to a boil in a small saucepan. Boil for 5 minutes, then bring to a simmer and let cook for another 5 minutes until thickened slightly.
In a medium bowl, stir together ½ cup sour cream and ¼ cup mayonnaise or Greek yogurt. Add 2 tablespoons chopped fresh dill, 1 teaspoon lemon juice and salt and pepper to taste. Stir to combine, then thin out the mixture with 2 tablespoons water.
In a medium saucepan over medium heat, add 1 cup ketchup, 1/8 cup white vinegar, ¼ cup molasses, ¼ cup honey, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Bring the sauce to a simmer, and then reduce the heat to low and cook uncovered for 15 minutes.