5 ways to Spice Up Your Holiday – Hot Wing Recipes

Ingredients - 2 tablespoon(s) all-purpose flour 1 teaspoon(s) salt 2 pound(s) chicken wingettes and drumettes (see Tips & Techniques) 2 1/2 tablespoon(s) red hot sauce, preferably Frank's Red Hot 2 tablespoon(s) unsalted butter, melted









Directions - Preheat the oven to 500 degrees F. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, toss the chicken wings with the hot sauce and butter; serve.

Ingredients - 2 tablespoon(s) all-purpose flour 1 teaspoon(s) salt 1 teaspoon(s) dried sage 2 pound(s) chicken wingettes and drumettes (see Tips & Techniques) 2 1/2 tablespoon(s) red hot sauce, preferably Frank's Red Hot 2 tablespoon(s) unsalted butter, melted 1 canned chipotle pepper, minced 2 tablespoon(s) maple syrup



Directions -









Preheat the oven to 500 degrees F. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper, and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.

Ingredients - 2 tablespoon(s) all-purpose flour 1 teaspoon(s) salt 1 teaspoon(s) ground coriander 2 pound(s) chicken wingettes and drumettes (see Tips & Techniques) 2 1/2 tablespoon(s) green hot sauce 2 tablespoon(s) unsalted butter, melted 1/2 tablespoon(s) fish sauce 1 teaspoon(s) Thai green curry paste 2 tablespoon(s) chopped cilantro



Directions -











Preheat the oven to 500 degrees F. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, fish sauce, and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.

Ingredients - 2 tablespoon(s) all-purpose flour 1 teaspoon(s) salt 1 teaspoon(s) ground Sichuan peppercorns 1/4 teaspoon(s) five-spice powder 2 pound(s) chicken wingettes and drumettes 2 1/2 tablespoon(s) red hot sauce, preferably Frank's Red Hot 2 tablespoon(s) unsalted butter, melted 1/2 tablespoon(s) soy sauce 2 tablespoon(s) honey 2 tablespoon(s) minced fresh ginger 2 tablespoon(s) scallions, white and light green parts only, thinly sliced








Directions -







Preheat the oven to 500 degrees F. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, Sichuan peppercorns, and five-spice powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter, soy sauce, honey, and ginger until combined. Add the chicken wings to the sauce and toss. Spri

Ingredients - 2 tablespoon(s) all-purpose flour 1 teaspoon(s) salt 1 tablespoon(s) Old Bay seasoning 2 pound(s) chicken wingettes and drumettes (see Tips & Techniques) 2 1/2 tablespoon(s) red hot sauce, preferably Frank's Red Hot 2 tablespoon(s) unsalted butter, melted 2 tablespoon(s) Worcestershire sauce







Directions -



Preheat the oven to 500 degrees F. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and Old Bay seasoning. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, toss the chicken wings with the hot sauce, butter, and Worcestershire sauce; serve.