Time 1h Number Of Ingredients 9 Steps:
Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper. Wash and pat dry the chicken wings and place them in a large bowl. Season them with salt and pepper and toss well. Arrange the wings in a single layer on the prepared baking pan. Bake for 20 minutes then brush them generously with Litehouse Chunky Blue Cheese Dressing. It’s not necessary to brush them on both sides, also it’s not necessary to turn the wings over, they will be crispy on both sides. Place the wings in the oven for another 20 minutes or until they are dark golden brown, you’ll notice the skin will be very crispy. Transfer the wings to a large bowl and pour the buffalo sauce over them, then toss well. Make sure you do this while they are still warm. While the wings are in the oven you can start preparing the dip by dumping all the dip ingredients together into a medium size bowl and stirring everything together. Transfer the dip to a smaller baking dish (make sure it’s oven safe) and bake (in the preheated oven @ 425F) for 10 minutes or until the cheese is bubbly. Serve the wings with dip, alongside veggies, such as carrots or celery sticks and tortilla chips.
Time 1h Number Of Ingredients 13 Steps:
Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed. Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated. Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side
Time 1h Yield 50 Wing pieces Number Of Ingredients 13 Steps:
Mix all dip ingredients and chill overnight if possible. Spread wings out on a lightly oiled cookie sheet. Mix melted butter, vinegar, and hot pepper sauce. Brush butter mixture onto wings. (Can do this ahead and hold for 2 hours maximum if at room temp). Bake at 400° for 20- 30 minutes, or until wings are cooked through. Baste one time during cooking. Sprinkle cayenne during last 5 minutes of cooking for more heat. Serve hot with dip and celery sticks.
Time 1h35m Yield 6 servings Number Of Ingredients 15 Steps:
Place the chicken wings in large resealable bag in a shallow baking dish. Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade. Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray. Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes. Serve alongside the Blue Cheese Dipping Sauce and celery sticks. Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat Broiler. Cut chicken wings in thirds, cutting between the bones. Discard wing tips. Melt butter and add cayenne, hot sauce and 1 teaspoons kosher salt. Put wings on sheet pan and brush with melted butter mixture. Broil about 3 inches below heat source for 8 minutes. Turn wings, brush with butter, and broil 4 more minutes, or until cooked. For dip: Place blue cheese, mayo, sour cream, milk, worchestershire, salt and pepper in bowl of food processor fitted with steel blade. Process til smooth. Serve the chicken wings hot or at room temp with blue cheese dip and celery sticks.
Time 1h25m Yield Serves 6 to 8 Number Of Ingredients 14 Steps:
Blue Cheese Dip: In a bowl, stir together sour cream, mayonnaise, and lemon juice. Fold in blue cheese; season with salt and pepper. Cover and refrigerate until ready to serve, up to 1 day ahead. Wings: Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat. With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine butter, garlic, and cayenne in a saucepan. Bring to a simmer over medium-high heat, stirring until butter melts; simmer 1 minute more. Remove from heat; discard garlic. Stir in hot sauce. Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of hot-sauce mixture; serve immediately with dip and vegetable sticks. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny. Heat the oil in a large pot until it reaches 350°F (180°C). Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet. Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks. Enjoy!
Time 2h25m Yield 2 dozen (1-3/4 cups dip). Number Of Ingredients 15 Steps:
In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean. , Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°. , In a small bowl, whisk dip ingredients. Serve with wings.
