Chicken Wings

I love wings. I’ve made this recipe many times, and they produce fantastic, crispy wings.  Cook the wings plain, and toss them with one of the various flavour mixes when finished.  A couple of them require putting back into the oven for a few minutes, which will be noted.

Alternately, toss with any number of pre-made bottled sauces such as BBQ, Jerk, teriyaki, etc. I also like a General Tso chicken sauce or the President’s Choice “Flavours of …” line of sauces. I’ll add more flavours as I remember or find them.

Wing Flavours

(for each pound)

Maple Bourbon

1 tablespoon butter or olive oil
½ cup grated onion, (or very finely minced)
2 cloves garlic, finely minced
½ cup bourbon whisky
½ cup maple syrup
1 tablespoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon black pepper

Cook onion & garlic in butter until soft. Add remaining ingredients and simmer.

Carolina Mustard

1/3 c butter
1/3 c Frank’s Red Hot sauce
1/3 c yellow mustard
1/4 c packed brown sugar alternative
1 tsp Worcestershire sauce
1/4 tsp cracked black pepper
1/2 – 3/4 t cayenne pepper

Keto BBQ

1-1/2 Tbsp paprika
2-3 Tbsp brown sugar alternative
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
3/4 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder

Salt & Pepper

2 tsp sesame oil
1 tsp sea salt
2 tsp crushed black pepper

Heat oil, toss with cooked wings. Season with salt & pepper.

Classic Hot Wings

4 Tbsp butter
6 Tbsp Frank’s Red Hot sauce
1/2 tsp Worcestershire sauce
1/2 tsp cayenne pepper

In small sauce pan, melt butter. Add sauces and cayenne, and mix well. Toss with cooked wings.

Spicy Korean Wings

1/2 c honey
1/2 c Sriracha
1/4 c soy sauce
1 Tbsp lime juice

Heat and mix well, toss with cooked wings.

Sweet N Spicy Sauce

1 cups Frank’s RedHot sauce
1/2 c melted butter
1/2 c mango habanero sauce
8 Tbsp brown sugar
4 tsp chili powder
4 tsp garlic powder
4 tsp onion powder
4 tsp black pepper
4 tsp cayenne pepper
4 tsp seasoning salt

Garlic Ranch Sauce

2 c melted butter
1 c Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank’s
4 heaping Tbsp fresh minced garlic
4 Tbsp brown sugar
2 tsp black pepper
4 packets powdered ranch dressing

Chili Lime Sauce

2 Tbsp of jalapeno pepper chopped finely
1 Tbsp chili sauce
1/2 c lime juice
1/3 c chicken stock
2 Tbsp fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Honey Ginger Sauce

4 garlic cloves, finely minced
3 Tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 c rice vinegar
1/2 c packed brown sugar
1/4 c honey
1 tsp soy sauce

Garlic Parmesan

1 c butter, melted
2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper, freshly ground
1 c parmesan cheese, grated

Honey Sriracha Sauce

6 Tbsp butter
1/3 c sriracha
2 Tbsp honey
1 lime, juiced
1/2 orange, juiced
3 Tbsp cilantro

Tandoori Indian Sauce

3/4 c Yogurt
1/2 Tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1½ tsp Coriander powder
½ tsp Chilli powder
1 Tbsp Lemon juice
¼ tsp Ground black pepper
1 Tbsp Oil
Salt- to taste

Vietnamese Pok Pok Sauce

1/4 c fish sauce
1/4 c superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 Tbsp vegetable oil, plus more for frying
1/3 c cornstarch
1 Tbsp chopped cilantro
1 Tbsp chopped mint

Sticky Bourbon Sauce

8 oz. red pepper hot sauce
1 c Bourbon
1 Tbsp onion powder
1 Tbsp garlic powder
½ c honey
½ c brown sugar
1½ tsp black pepper
1 tsp smoked paprika
2 Tbsp tomato paste

Coca Cola sauce

1/4 csoy sauce
2 Tbsp canola oil
2 Tbsp dry sherry or Chinese rice wine
3/4 c Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper and salt to taste

Thai sticky Sauce

½ tsp salt
½ tsp pepper
½ c sweet chili sauce
¼ c rice vinegar
¼ c lite canned coconut milk
3 Tbsp brown sugar
3 garlic cloves, pressed or finely minced
1 Tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ Tbsp soy sauce
¼ c chopped peanuts
½ c fresh cilantro
4 green onions, sliced

Chinese Plum Sauce

1 (15-16-ounce) can whole unpitted purple plums
2 Tbsp bottled hoisin sauce
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp soy sauce
2 tsp fresh ginger, grated
1/4 tsp black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce

½ c natural peanut butter
1½ c grape jelly
1 c grape juice
½ c vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings

1 c Soy Sauce
1 Tbsp fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tbsp white vinegar
1 tsp sugar
1 tsp salt
1 tsp mustard powder
2 tsp wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce

6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ c soy sauce
½ c distilled white vinegar
¼ c vegetable oil
2 Tbsp brown sugar
1 Tbsp fresh thyme (chopped)
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice

Chinese Style Sauce

1 Tbsp salt
2 Tbsp sugar
6 Tbsp water
6 Tbsp soy sauce
2 Tbsp gin
½ tsp ground ginger