Perdue Hot ‘N Spicy Crispy Air Fryer Wings

Perdue Hot ‘N Spicy Crispy Air Fryer wings really made me happy. I’m not usually impressed with frozen, prepared wings. They’re usually scrawny and tasteless. Not these. Not even close. These wings are definitely hot and spicy. They have a delicious, crunchy batter. They cook up in no time in an air fryer (you can also prepare them in the oven). The aroma as they cook is dream-worthy. And perhaps best of all, they are not scrawny! Nope, these are meaty, tender, juicy, tasty, crunchy wings! Score!

I didn’t have high expectations for these wings and I was wrong about them. If you like battered wings and are in a hurry, you can’t beat them. Eat them straight out of the air fryer, or do as I did and dunk them in a little Buffalo wing sauce and Ranch dressing. Whatever works for you!

Perdue Hot 'N Spicy Crispy Air Fryer Wings

The packaging for Perdue Hot ‘N Spicy Crispy Air Fryer Wings says to cook them at 400 F for 16 minutes. Maybe it’s just my air fryer (which is a 1700 watt model), but I found that 14 minutes is better. The wings may not seem crunchy after the shorter time, but they do get crunchier as they cool a little. I thought they came out great. Any longer and they start to get a little dark. Not burned, just dark.

Perdue makes roasted and a lemon pepper versions of these wings. Try them. You’ll love them too and they’re great for your fear-the-heat friends!

Check out my always-growing list of over 100 homemade wing recipe, including sauces and seasonings!

Perdue Hot 'N Spicy Crispy Air Fryer Wings
Print Recipe
5 from 1 vote

Perdue Hot ‘N Spicy Crispy Air Fryer Wings

Prep Time5 minutes
Cook Time16 minutes
Cool time2 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer, wings
Servings: 2
Calories: 9kcal

Equipment

Ingredients

Instructions

  • Preheat your air fryer to 400 F per the manufacturer's instructions.
  • Add the wing pieces and cook for 16 minutes. Note: I prefer 14 minutes. I recommend checking them after 12 or so minutes to see if you are happy with the color of the wings and remove them before 16 minutes if desired.
  • Remove wings and let cool for 2 minutes before serving with your desired sauces.

Nutrition

Calories: 9kcal | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 6mg | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 0.5mg | Iron: 0.04mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

How To Cook Frozen Wings in an Air Fryer

I’m not particular when it comes to cooking my chicken wings. Baked, deep-fried, grilled, it makes no difference to me. As long as I’m eating wings I’m one happy guy! During the week, though, if I want wings for lunch I gotta go with a technique that gets wings done with minimum fuss so I can get back to work. That usually means air frying them. I prefer to start with fresh wings, but sometimes they just can’t be found, so I grab some out of the freezer. This is my go-to method. This is how to cook frozen wings in an air fryer.

How To Cook Frozen Wings in an Air Fryer

It’s really easy

This is not a complicated process. There’s nothing fancy about cooking frozen wings in an air fryer. No defrosting. Just cook them up a bit, season them, finish the cooking and sauce them. I sometimes also add more seasoning at the end.

Wing selection

Frozen wings come ‘pumped’. That means they are injected with a broth-like solution that plumps them up and keeps them juicy after cooking. Most frozen turkeys come the same way so don’t let the words ‘contains chicken broth’ scare you off.

I prefer sections when I buy frozen wings. Drumettes and flats, separated. Whole wings are fine, but they’re a bit harder to put into a small air fryer without them overlapping. You don’t want your wings to overlap, you want nice even cooking.

Seasoning

I like to season my wings with a light hand at first. I don’t want the seasoning to burn in the air fryer. So I add a little after the wings have cooked just a bit. When they are done I can add more, along with sauce if I’m using it.

I usually use salt and pepper for my seasoning, but I like store-bought ones too. If I want to make a mix at home, my fire-eater seasoning is my favorite.

Do not add the seasoning when the wings are still fully frozen. It’ll just roll right off the wings.

Saucing

You can use any sauce you want, of course. For homemade Buffalo-style sauces, I’m a big fan of my copycat’s of Hooter’s medium and hot wing sauces.

Dipping

Blue cheese dressing or my copycat of Wingstop’s ranch dressing make for great dipping sauces for your air-fried wings.

Cleaning up

I wipe my air fryer basket out after each ‘fry’. Every few cooks I’ll put the basket into the dishwasher for a good cleaning. But, I never put it directly into the dishwasher without wiping it out first. I don’t want all of that chicken grease in my dishwasher or my pipes. Check your air fryer’s cleaning recommendations for further information about cleaning your particular model.

How To Cook Frozen Wings in an Air Fryer
Print Recipe
5 from 1 vote

How To Cook Frozen Wings in an Air Fryer

Easy, great wings in no time!
Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 1
Calories: 2027kcal

Equipment

Ingredients

Instructions

  • Preheat your air fryer to 400 F.
  • Add wings to the fryer basket and cook for 10 minutes. Do not overlap the wings. Try to not let them touch each other or the sides of the basket so that they cook evenly.
  • Use tongs to remove the wings to a bowl. Sprinkle with your wing seasoning and toss to coat.
  • Return to the air fryer and continue cooking another 10 minutes or until the wings are golden brown.
  • Remove from the air fryer. Toss with more seasoning and/or sauce and serve.

Notes

Do not thaw the wings ahead of time. You will cook them directly from the freezer.

Nutrition

Calories: 2027kcal | Protein: 208g | Fat: 127g | Saturated Fat: 34g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 51g | Cholesterol: 720mg | Sodium: 566mg | Potassium: 2470mg | Vitamin A: 113IU | Calcium: 144mg | Iron: 13mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Rotisserie-Seasoned Air Fryer Wings

The air fryer does a great job making great wings. With little effort they come out crispy and juicy. Here lately I’ve found myself badly addicted to rotisserie chicken seasoning. There’s something about the aroma and taste that really appeals to me. You get that slow-roasted chicken flavor and aroma. There’s a wonderful fantastic golden color. Your mouth begins to water long before you take that first bite. On wings, it’s fantastic. These rotisserie-seasoned air fryer wings smell and taste just like the chicken you can get at your supermarket.

Rotisserie-Seasoned Air Fryer Wings

Besides that great classic flavor, these rotisserie-seasoned air fryer wings have super crunchy, delicious skin. You’re definitely going to think you’re eating battered deep-fried chicken. But you’re not. Just a little seasoning and baking powder goes into making these wings fantastic. You ‘dry’ the wings for a short time in the fridge before cooking them. That helps ensure that the skins will get nice and crunchy. So does the baking powder, mixed into the seasoning. Finally, when the wings are cooked to perfection, and while they’re still hot, you sprinkle them with a bit more of the seasoning.

You can serve these wings ‘dry’, without any dipping sauce. They’re delicious just straight up seasoned and nothing else. You can also serve them with a bit of blue cheese or ranch dressing for a little dipping action.

Check out my always-growing list of over 100 homemade wing recipe, including sauces and seasonings!

Rotisserie-Seasoned Air Fryer Wings
Print Recipe
5 from 1 vote

Rotisserie-Seasoned Air Fryer Wings

Great flavor and great crunchy skin!
Prep Time1 hour
Cook Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: rotisserie chicken, wings
Servings: 1
Calories: 7kcal

Ingredients

Instructions

  • Pat the wings dry with a paper towel and place into a medium bowl.
  • Combine the baking powder and 1 teaspoon of the seasoning. Sprinkle over the wing parts and toss well to coat.
  • Transfer wings to a plate and cover with paper towel. Place in refrigerator for 1-2 hours to help dry the skin.
  • Preheat your air fryer to 360 F. Lightly spray the basket with non-stick spray.
  • Add the wings. Cook for 10 minutes.
  • Flip the wings and cook for another 10 minutes.
  • Increase the air fryer temperature to 400 F. Flip the wings and cook another 4-6 minutes or until the wings are done and the skin is golden brown and crispy.
  • Remove the wings to a medium bowl. Sprinkle with the remaining seasoning and toss to coat. Serve immediately.

Nutrition

Calories: 7kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 5mg | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 0.1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Beer-Battered Wings

When I was knee-high to a grasshopper, like about 5th grade, I absolutely loved the peg legs at Long John Silver’s. They were battered, fried chicken legs. They’re now called ‘planks’ and are made with boneless chicken. Well, phooey! They took away my fun. Well, that’s ok, I love wings now more than legs anyway. But I still love battered and fried chicken, so … yep, I made beer-battered wings! Kinda like the peg legs of my childhood, but with yummy, juicy wings instead!

Beer-Battered Wings

Since I’ve already upset the traditional wing gods by making beer-battered wings, there’s no reason in stopping there. There’s only one thing you can serve with these delicious, packed-with-flavor wings and that’s malt vinegar. Your brain is gonna think fish-and-chips but your mouth is gonna scream ‘yummy wings!’. Pour it on top or serve it on the side for dipping. Yummy malt vinegar makes these wings even better.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just me, I’ll fire up my Fry Daddy fryer. It’s the perfect size. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money. And that means I can buy more wings.

Beer-Battered Wings
Print Recipe
5 from 1 vote

Beer-Battered Wings

Yummy malt vinegar makes these wings even better.
Prep Time30 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: battered, wings
Servings: 8
Calories: 437kcal

Ingredients

Instructions

  • In a large bowl, whisk the egg. Continue whisking while slowly adding the beer.
  • In another bowl, combine the flour, baking soda, salt, black pepper, cayenne pepper and garlic salt.
  • Drizzle the flour mixture into the egg bowl while stirring constantly. Set aside for 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the wings and boil for 5 minutes.
  • Drain the wings and transfer to a wire rack-lined baking sheet. Pat dry and set aside until ready to cook.
  • Bring a few inches of oil to 350 F in a deep fryer or Dutch oven.
  • Working in batches if needed, add wings to the batter and coat well. Transfer to the oil and fry for about 5 minutes or until golden brown.
  • Remove to a paper towel-lined plate or wire rack-lined baking dish to drain while cooking the remaining wings.
  • Serve with malt vinegar and enjoy!

Nutrition

Calories: 437kcal | Carbohydrates: 11g | Protein: 34g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 706mg | Potassium: 277mg | Fiber: 2g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Deep-Fried Pork Panko Wings

It’s not so much that I was seeking out a low-carb alternative to my deep-fried wing recipes. I don’t usually coat my wings so heavily that carbs are something I consider. But I was looking for something different. Pork panko, well, that’s different so that’s how I ended up here. Deep-fried pork panko wings are just like the ‘regular’ panko ones, just low-carb and I would actually say they are a bit better.

Deep-Fried Pork Panko Wings

As you might expect the flavor of the pork rinds makes these deep-fried pork panko wings a bit different than their bread flake-breaded cousins. I think the coating is also a bit moister, juicier. I’d serve these and watch people take that first bite, expecting the ‘usual’ bread or panko flavor and texture. Then spring the news on them! It’s pork rinds! Oh my!

Check out my always-growing list of over 100 homemade wing recipe, including sauces and seasonings!

Deep-Fried Pork Panko Wings
Print Recipe
4 from 1 vote

Deep-Fried Pork Panko Wings

A nice change from the usual panko!
Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 6
Calories: 512kcal

Ingredients

For the wings

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

For the breading

Instructions

  • Heat 3-4" of oil to 350 F in a deep-fryer or Dutch oven.
  • Rinse the chicken and pat somewhat dry. Place in a large bowl.
  • Combine the breading ingredients in a small bowl. Make sure you get out any lumps.
  • Sprinkle breading ingredients over the wings. Using your hands, roll the wings in the breading, coating well.
  • Working in batches if needed, fry the wings until done, 8-10 minutes. Remove to a paper towel-lined plate or wire rack-lined pan to drain.
  • Serve with any wing sauce on the side for dipping. I recommend against tossing the wings in sauce as the breading will tend to come off.

Notes

Note: You may want to double the breading ingredients if you prefer to have your wings more heavily coated.

Nutrition

Calories: 512kcal | Carbohydrates: 2g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 167mg | Potassium: 404mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 919IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Copycat KFC Honey BBQ Wings

These copycat KFC honey BBQ wings are some of the best deep-fried wings I’ve had. The coat is crazy crunchy and flavorful. It ‘bites’ thru perfectly. No fear of taking a bite and having the entire batter come off at one. And the sauce? My goodness me. The sauce starts with a store-bought sauce, adds a few ingredients, and ends up being just out-of-this-world great. I’d use the sauce on anything that requires a good, thick, smoky BBQ sauce. On these wings it’s perfect. These are finger-licking good wings if ever there were any!

Copycat KFC Honey BBQ Wings

If you don’t follow Todd Wilbur, you should. He is the master of everything copycat. From restaurant dishes, like this copycat KFC honey BBQ wings recipe, to copycat grocery store items, and a whole lot more, Todd has it going on. Like with everything else of his I’ve made, he nailed this recipe and technique perfectly. I loved these wings. They’re a real winner.

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just me, I’ll fire up my Fry Daddy fryer. It’s the perfect size. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money. And that means I can buy more wing!

Copycat KFC Honey BBQ Wings
Print Recipe
5 from 1 vote

Copycat KFC Honey BBQ Wings

These are finger-licking good wings if ever there were any!
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: BBQ, copycat, wings
Servings: 4
Calories: 825kcal

Ingredients

For the wings

For the sauce

Instructions

For the sauce (make first)

  • Combine all ingredients in a medium saucepan over low heat. Bring to a simmer and continue simmering for 20 minutes, stirring often.
  • Keep sauce warm until ready to use.

For the wings

  • Pre-heat oven to 350 F. Lightly spray a baking sheet with non-stick spray.
  • Pre-heat oil in a deep fryer or Dutch oven to 350 F.
  • In a medium bowl, combine the flour, salt and pepper.
  • Place the buttermilk in a separate bowl.
  • Coat the wings in the flour mixture. Shake off any excess and transfer to the buttermilk.
  • Coat the wings in the buttermilk. Shake off any excess then return to the flour mixture.
  • Shake off any excess flour. Working in batches if needed, fry the wings 10-12 minutes or until golden brown. Remove to a paper towel-lined plate to drain.
  • Brush the wings with the BBQ sauce. You can also gently toss the wings in the sauce, but I prefer to brush the sauce onto the wings.
  • Place wings on the baking sheet and place in the oven for 10 minutes to 'set' the sauce.
  • Serve hot and enjoy!

Nutrition

Calories: 825kcal | Carbohydrates: 65g | Protein: 52g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 848mg | Potassium: 473mg | Fiber: 9g | Sugar: 8g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 5mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Baked Coconut Mango Wings

I’m gonna be straight-up. I thought these baked coconut mango wings were delicious. I loved them. I’m not usually a big baked wings fan, but they were packed with island-inspired flavor with golden-brown lightly crunchy skin and moist, tender meat. It was the dipping sauce that threw me. Maybe it’s because 99% of the time I dip my wings in blue cheese or ranch salad dressing. I’m not sure, but I wasn’t a fan. I’d make these wings again, but I’d use the sauce as additional marinade instead. You might feel differently, but it’s my job to be up-front and honest.

Baked Coconut Mango Wings

The gorgeous color on these baked coconut mango wings comes from the annatto in the Sazon seasoning. It’s the same stuff that’s used to color other foods, like making cheddar cheese orange. Yeah, it’s really white. Go figure. Why do orange-ish foods taste better? I’m not sure, but they do. And they look better too.

Check out my always-growing list of over 100 homemade wing recipe, including sauces and seasonings!

Print Recipe
4 from 1 vote

Baked Coconut Mango Wings

I thought these baked coconut wings were delicious. I loved them.
Prep Time12 hours 45 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: fruity, wings
Servings: 6
Calories: 533kcal

Ingredients

Instructions

  • Season the wings with the Sazon seasoning on all sides. Refrigerate for 30 minutes.
  • Add coconut milk and mango to a blender and puree until smooth.
  • Add half of the mixture to a large resealable container or a baking dish. Stir in the cayenne.
  • Transfer remaining half of the sauce to a resealable container and refrigerate until ready to use.
  • Add wings to dish and turn to coat in the marinade. Cover tightly and refrigerate for 6-12 hours.
  • Preheat your oven to 450 F.
  • Remove chicken from marinade and transfer to a baking sheet, skin-side up, that is lined with foil or a silpat.
  • Season chicken with pepper.
  • Bake chicken for 25 minutes or until they reach 165 F internally.
  • Turn on your broiler and broil the wings until they get a little more golden brown and to slightly crisp the skin.
  • Serve the wings with the reserved coconut/mango sauce for dipping.

Nutrition

Calories: 533kcal | Carbohydrates: 6g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 168mg | Potassium: 445mg | Fiber: 1g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Mambo Wings

It’s amazing how many great chicken wing recipes there are. Everything from the mild to the sweet to the volcanic hot. That’s why I love them, I can have a different flavor every day. Well, almost every day. I don’t actually eat wings every day, although I’m sure I could and never ever get bored with them.

I recently stumbled upon Mambo sauce (among many other great recipes) on a blog by Levy Restaurants, a family of different restaurants around the US. So, I thought “Now, here’s something different. A tomato-based wing sauce with Asian flavors. I gotta try it!” So I did, and boy, was I happy I that did.

Mambo Wings

Mambo sauce, like many great wing sauces, is a combination of sweet (a little pineapple and sugar) and acid (white vinegar and hot sauce), and the best part, a bit of heat (thank you Frank’s RedHot!). You’ll start out thinking you’re having a teriyaki-inspired wing, and finish up thinking you had a Buffalo wing. It’s great, like a journey of flavors.

According to the Levy Restaurant’s blog, Mambo sauce is also great on fries. I can definitely see that. And I will also try it as a steak marinade.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Mambo Wings
Print Recipe
5 from 2 votes

Mambo Wings

This is a fantastic Asian-inspired BBQ-like wing sauce.
Prep Time1 hour
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Asian wings, copycat
Servings: 6
Calories: 593kcal

Ingredients

For the wings

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

For the sauce

Instructions

For the sauce

  • Place all ingredients into a small pot and simmer, stirring, for 20 minutes.

Nutrition

Calories: 593kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 365mg | Potassium: 500mg | Fiber: 1g | Sugar: 20g | Vitamin A: 501IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Duck Fat Chicken Wings using the Vortex

Chicken wings cooked on a charcoal grill (I love my trusty Weber grills!) using a Vortex are the best. Not only do you get great flavor and crunchy skin, you get a light (or heavy.. It’s up to you, you can control it!) smoky flavor. You can’t wrong with them. But you can make them even better using duck fat spray. What a difference it makes, too. Better tasting and crunchier, these duck fat chicken wings using the Vortex are the decadent wings that dreams are made of.

Duck Fat Chicken Wings using the Vortex

The Vortex enables you to get super-hot temperatures on a charcoal grill. That heat not only cooks them perfectly, it gives them a crunchier skin. You just cannot beat duck fat chicken wings using the Vortex.

Adding duck fat spray not only helps with getting that fantastic crunchy it skin, it also adds a fantastic different flavor than if you’d used vegetable or olive oil instead. It makes a world of difference.

Also try my duck fat air fryer wings.

Duck Fat Wings using the Vortex
Print Recipe
5 from 1 vote

Duck Fat Chicken Wings using the Vortex

You can't wrong with these.
Prep Time45 minutes
Cook Time45 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: wings
Servings: 6
Calories: 503kcal

Equipment

Ingredients

Instructions

  • Place the Vortex into the center of your grill and add in the charcoal. Open the bottom vents on your grill by 1/3.
  • Light a charcoal chimney full of charcoal. Alternatively you can fill your Vortex with charcoal and light them inside the unit. If you want extra smoke flavor, place a small wood chunk or two over the center of the Vortex and let it ignire and smoke.
  • Let the charcoal get fully ashed over.
  • Place the wings into a large bowl. Spray lightly with the duck fat while tossing. Don't get them soaking wet, you're looking for a light coating. Think 'squirt squirt' and not 'fence painting'.
  • Add the chicken as shown in the picture above.
  • Close the grill and cook for 45 minutes. If you are using a large charcoal grill (22" or bigger) you might want to rotate the lid 90 degrees every 15 minutes. I haven't found this to be necessary on smaller (18" and 14") grills.
  • Transfer wings to a bowl and toss with your favorite seasoning and sauce as desired.

Nutrition

Calories: 503kcal | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 166mg | Potassium: 354mg | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Aji Amarillo Wings

Aji amarillo is an orange-colored pepper from Peru. I haven’t been able to find it in the US in pepper-form, but you can find a paste made from pureed aji peppers in some foreign food markets. Aji amarillo rates between 35,000 and 50,000 on the Scoville scale, meaning it’s about as hot as Tabasco sauce. It has a nice fruity flavor that reminds me a bit of habanero, but without the scorching heat. I encountered aji amarillo often in dishes throughout Peru when I lived there long, long ago.

Aji Amarillo Wings

Since I love chicken wings, I decided to cook up a batch and instead of saucing them with just a traditional Buffalo sauce, I made a variation that adds aji amarillo paste. The end result was just a bit spicy, with a fantastic fruity pepper flavor.

These were fantastic wings, and definitely a nice twist on the usual. If you like your wings to be a bit spicier, just add more of the aji amarillo paste. Since it’s not overwhelmingly hot you don’t have to worry about a-little-goes-a-long-ways: you can add quite a bit and still get great flavor without burning the roof of your mouth.

You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings

Check out my always-growing list of over 100 homemade wing recipe, including sauces and seasonings!

Aji Amarillo Wings
Print Recipe
5 from 1 vote

Aji Amarillo Wings

These were fantastic wings, and definitely a nice twist on the usual.
Prep Time1 hour
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: spicy, wings
Servings: 6
Calories: 676kcal

Ingredients

For the wings

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

For the sauce

Instructions

For the sauce

  • Whisk all ingredients.

Nutrition

Calories: 676kcal | Carbohydrates: 9g | Protein: 43g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 2678mg | Potassium: 531mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1187IU | Vitamin C: 63mg | Calcium: 47mg | Iron: 3mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.