Five-Alarm Buffalo Wings

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!

Five-Alarm Buffalo Wings

If you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…

You’ll also want to make these awesome wing recipes:
Slow Cooker Buffalo Ranch Wings
The Spicy Shark Wings
The New Primal Mild Buffalo Wings

Five-Alarm Buffalo Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons vegetable oil
  • Your favorite wing seasoning I used Fire-Eater Rub

For the sauce

  • 1 1/2 sticks unsalted butter melted
  • 1/2 cup Buffalo wing hot sauce
  • 1/2 cup habanero hot sauce
  • 2 teaspoons cayenne pepper

Instructions

For the wings

For the sauce

  • Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.

Fire-Eater Habanero Wings

I don’t normally like to eat chicken wings that are so blazingly hot that you fall to the floor and curl up into a fetal position. I like great flavor with a bit of heat. These fire-eater habanero wings can satisfy your craving for serious heat, or if you’re like me, satisfy your craving for tasty, slightly hot, wings. It’s all in the amount of habanero sauce you add. For me, that means just enough to make my lips tingle and my eyes water. These wings came out fantastic, and are by far my favorite hot-and-spicy wings.

Fire-Eater Habanero Wings

I cooked these Fire-Eater habanero wings using the Vortex insert on my Weber Performer grill. The end result are perfectly cooked wings, with nice crunchy skin, and great cooked-over-fire flavor

You’ll also want to make these awesome wing recipes:
Meijer Mango Habanero Wings
Legend Larry’s Raspberry Habanero Wings
Stubb’s Wicked Habanero Pepper Wings

Fire-Eater Habanero Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoon vegetable oil
  • Fire-Eater Rub

For the sauce

  • 2 cups Frank's RedHot sauce
  • 1 stick unsalted melted butter melted
  • 2 tablespoons mango habanero hot sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon seasoning salt

Instructions

For the wings

For the sauce

  • Combine all ingredients in a medium saucepan. Warm slightly then transfer to a large bowl when ready to use.
  • When wings are done, add to the bowl of sauce and toss to coat.
  • Serve with Ranch dressing and lots of paper towels.

Cajun Wings

I love chicken wings. Any flavor, any time, but in particular, I love wings with some kick. Not over-the-top, kick-me-in-the-gut hot, but just spicy enough to wake you up. These Cajun chicken wings with dipping sauce bring the heat thanks to Louisiana hot sauce.

Cajun Wings

I prefer to cook my wings in my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer  then finish them off on the grill to get a nice crunchy skin. But, they’re just as great cooked in the oven or on a grill. These wings with dipping sauce are a delight no matter what you use to make them.

You’ll also want to make these awesome wing recipes:
Cravin’ Cajun Wings
Cajun Power Garlic Sauce Wings
Bayou Blast Wings

Cajun Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 3/4 cup plain yogurt
  • 2/3 cup Louisiana hot sauce
  • 2 teaspoons garlic powder
  • Cajun seasoning to taste

For the dipping sauce

  • 2 ounces cream cheese
  • 1/2 cup blue cheese salad dressing
  • 1/4 cup Louisiana hot sauce
  • 1/4 cup blue cheese or Gorgonzola crumbled

Instructions

For the wings

For the dipping sauce

  • Place the cream cheese, dressing and hot sauce into medium bowl.
  • Microwave for 1-2 minutes until melted. Do not overheat.
  • Whisk mixture until creamy smooth.
  • Fold in the blue cheese.

Pickling Spice Wings

I’m a pretty frugal guy. That’s why any time I make corned beef from a package I save the little packet of pickling spice that comes with it. I knew exactly what I was going to do with all of that pickling spice: make some brine for some chicken wings. And boy, was the wait ever worth it. These pickling spice wings way, way, way exceeded my expectations.

Moist, tasty, tender, and still crunchy skin (sometimes hard to do when using a brine), they had a very subtle pickling spice flavor that was not overpowering or harsh. There was also a little sweetness. They were different and absolutely fantastic.

Pickling Spice Wings

Don’t every throw away those little pickling spice packets since this same brine can be used on other cuts of chicken. Perfect on the grill, in the smoker or on a Char-Broil Big Easy (my hands-down favorite tool for cooking poultry).

You’ll also want to make these awesome wing recipes:
Teriyaki Dry Wings
Cravin’ Cajun Wings
Garlic-Q Wings

Pickling Spice Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons vegetable oil
  • Your favorite wing seasoning I used Fire-Eater Rub

For the brine

  • 1/2 gallon water
  • 1/2 cup Kosher salt
  • 3 tablespoons brown sugar
  • 2 tablespoons pickling spice
  • 1 12 ounce can beer

Instructions

  • Combine all of the brine ingredients in a large saucepan over medium heat.
  • Stir until the salt has dissolved. Remove from heat and let cool.
  • Transfer the brine to a large resealable container and add the wings. Seal and refrigerate overnight.
  • When ready to cook, shake off any excess brine and pat the wings dry.
  • Toss the wings with the oil and seasoning.
  • These wings require no further sauce or seasoning. Just devour as-is!

Copycat Buffalo Wild Wings Thai Curry Wings

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home!

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.

You’ll also want to make these awesome wing recipes:
Copycat Buffalo Wild Wings Mango Habanero Wings
Copycat Quaker Steak and Lube Thai ‘R’ Cracker Wings
Copycat Winger’s Wings

Copycat Buffalo Wild Wings Thai Curry Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons vegetable oil
  • kosher salt and freshly ground black pepper to taste

For the sauce

  • 12-24 Thai peppers see my note
  • 1 5 ounce bottle green pepper Tabasco sauce
  • 1 8 ounce can lite coconut milk
  • 1/2 cup lime juice
  • 1/2 cup non-fat plain yogurt
  • 1/4 cup ginger paste more or less, to taste
  • 2 packages Shan chicken white karahi mix  found in the Pakistani section of your grocery store

Instructions

For the wings

For the sauce (start cooking when you start the wings)

  • Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
  • Place the peppers and remaining ingredients into a saucepan over medium heat.
  • Stir until the ingredients are combined.
  • Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
  • NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

Nightmare Wings

Our neighbor gave me a bottle of dried powdered Carolina Reaper pepper. I knew exactly what I was going to make with it: Nightmare wings. I didn’t know, though, was would I survive.

Well, I’m still here! These Nightmare wings definitely packed a serious kick. But beyond that, they also had great flavor. These wings aren’t just about the heat. And if you prefer, you can certainly adjust the spiciness to your tastes. Jalapeno powder itself has just the right kick, while habanero powder brings just a bit more.

Nightmare Wings

I enjoyed my Nightmare wings ‘dry’. That is, without sauce. The rub has such a great flavor that I really didn’t want to hide it under a sauce. Now, true, I did have plenty of Ranch dressing on hand for dipping. I needed something to help cool off the heat from the Carolina Reaper peppers. At 1.5 million Scoville units, they pack a serious punch.

You’ll also want to make these awesome wing recipes:
Private Selection Peach Carolina Reaper Wings
Bloody Mary Wings
Chipotle Pumpkin Wings

Nightmare Wings

Prep Time1 hr
Cook Time45 mins
Course: Appetizer
Servings: 6

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
  • 2 tablespoons vegetable oil

For the rub

  • 1 tablespoon onion salt
  • 1 teaspoon granulated chicken bouillon
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon ground coriander
  • 1 tablespoon ground dried habanero or Carolina Reaper peppers
  • 1 tablespoon ground cardamon
  • 1 teaspoon ground bay leaf
  • 1 teaspoon ground dried jalapeno
  • 1 package Ranch dressing mix
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt

Instructions

For the wings

For the rub

  • Combine ingredients.