Wings Archives - Page 21 of 24

Chimichurri Wings

I love a big, juicy grilled steak topped with chimichurri sauce. That herby concoction really complements that great beef flavor. But I had never tried it on poultry before. The first time I made chimichurri wings was one of the happiest food experiences I’ve had. I could not get enough. The wings, well, they were just air-fried. Nothing fancy, but good. Crunchy skin. Lightly seasoning. But oh, that chimichurri sauce. Man. That’s great stuff, and even greater on wings!

Good Dippin’ Too

I poured the chimichurri sauce over my wings before serving. I loved the sauce so much that I also poured some into small cups and served that on the side for wing dippin’. A double-dose of chimi greatness, if you will. This is a dish you’ll see me make time and time again.

Plan Ahead

If you have any leftover chimichurri sauce (the recipe below makes quite a bit) you’ll want to store it in the fridge. When it comes time to use it, don’t serve it cold, though. Set it out at least an hour beforehand to come to room temperature. Don’t rush it. Don’t microwave it. Don’t warm it in a saucepan. Don’t do anything other than watch it sit there. Oh and give it a stir before using.

DASH Deluxe Electric Air Fryer + Oven Cooker with Temperature Control, Non-stick Fry Basket, Recipe Guide + Auto Shut Off Feature, 1700-Watt, 6 Quart – Aqua

Also try my pickle-brined wings.

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5 from 1 vote

Chimichurri Wings

Absolutely delicious wings!

Prep Time5

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: wings

Servings:

Calories: 87kcal

Equipment

Air Fryer

Ingredients

For the air fryer wings

6 chicken wings flats and drumettes separated, tips saved to make stock
½ teaspoon baking powder not baking soda
1 teaspoon Your favorite wing seasoning or more. avoid seasonings containing sugar

For the chimichurri sauce (makes enough for at least 2 batches of wings for 2 people)

½ cup olive oil
¼ cup fresh parsley chopped
¼ cup red wine vinegar
¼ cup sweet onion chopped
2 teaspoons oregano chopped (or use 1/2 teaspoon dried)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic minced
¼ teaspoon dried red pepper flake

Instructions

For the chimichurri sauce

Combine all ingredients and set aside until ready to use. Give the mixture another stir before using.

For the air fryer wings

Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Combine the baking powder and wing seasoning. Sprinkle over the wings and toss to coat.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
Divide wings between plates and top with plenty of the chimichurri sauce.

Notes

Store any leftover chimichurri in the fridge, covered. Let come to room temperature before stirring and serving.

If you’d rather cook your wings using another technique, click here for our guide on cooking wings using a grill, smoker, deep fryer, oven, griddle, air fryer or Char-Broil Big Easy.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Pickle-Brined Wings

An online friend of mine recently told me that he never, ever throws out the brine left in a jar of pickles after all of the pickles are gone. He went on to say that he uses it to brine the chicken when he makes Nashville Hot Chicken. I thought to myself, “Darn”, as I flashed back to all of the gallons of pickle brine I’ve watched go down the drain. Though I didn’t have Nashville Hot Chicken on the brain. I wanted wings! And what I got were these delicious pickle-brined wings, super-duper moist and flavorful.

Tender and juicy

The pickle brine doesn’t smack you in the face, it just helped make the chicken more tender and juicy. Do not fear, biting into your wings won’t be like biting into a Vlasic. No, it’ll be like biting into wing greatness!

From now on I am definitely saving my pickle brine. It doesn’t have to come from just pickles either. The juice from anything pickled will do. Just save that stuff up for the next time you make pickle-brined wings and you’ll be as happy as I was.

You can buy pickle juice in jugs now, which is just about the best thing ever.

Mt. Olive Pickle Juice 100% Kosher Dill Pickle Brine, 64 Ounce Bottle

Also try my pickling spice wings!

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

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5 from 1 vote

Pickle-Brined Wings

The pickle brine doesn’t smack you in the face, it just helped make the chicken more tender and juicy.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: brined, wings

Servings:

Calories: 517kcal

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 cups pickle juice

For the seasoning

2 tablespoons vegetable oil
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper

Instructions

Place wings in a large resealable baggie or container.
Add the pickle juice. Seal and toss to coat.
Refrigerate for 1-4 hours, flipping occasionally
When ready to cook, remove the wings from the pickle juice and dab dry with a paper towel. Do not rinse.
Combine the seasoning ingredients and sprinkle the wings with it. Note: If you like, you can sprinkle the wings with the seasoning AFTER cooking instead. I've tried it both ways and they came out great no matter which technique I used.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Old School Backyard BBQ Wings

One of my favorite childhood memories is of the backyard BBQs our neighborhood would have. A charcoal grill, chicken, and BBQ sauce. Oh sure there were things like potato salad and chips, too, but even as a kid I was all about that BBQ chicken. Well, nothing has changed really. Except now instead of legs or chicken quarters, I lean towards grilling wings. There’s nothing fancy going on here. Prep time is minimal. Cook time is fairly short. But these old school backyard BBQ wings hit the spot just like the chicken off the grill oh so many years ago!

Don’t Over-Think It.

Like I said, there’s nothing fancy going on with these old school backyard BBQ wings. There’s no need to some $10/bottle wing seasoning. Or a high-fallutin’ BBQ sauce. Get that cheap stuff that’s been around for decades. There’s a reason it’s lasted that long. Get that.

I really like to put my sauced wings directly over the hot coals just before removing them. I like to ‘set’ the sauce and get a little char on the wings. A little crunch. Not too much, I don’t want to burn them and get that burned taste. But a little char is good.

Heavy-duty BBQ Basting Brush by HQY – Silicone Bristles with 12 Inch Stainless Steel Handle – Make Grilling Easy – 5 Year Guarantee

If you’re looking for extra-crispy wings from your charcoal grill, I can’t recommend using a Vortex BBQ enough!

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5 from 1 vote

Old School Backyard BBQ Wings

Crispy spicy deliciousness!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: American

Keyword: grilled wings

Servings:

Calories: 1229kcal

Equipment

Ingredients

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
3 teaspoons Your favorite wing seasoning or more, to taste. Salt and pepper are fine, too!
Kraft BBQ Sauce or your old-school favorite, to taste

Instructions

Sprinkle the seasoning over the wings. Using your hands, toss the wings to coat.
Load up the charcoal chimney about 3/4ths of the way with charcoal and light. Once the charcoal is all lit and lightly covered in ash, dump the coals into the grill along one side. This will create two zones: a hot direct heat zone over the coals and a cooler indirect heat zone for the wings.
Add the charcoal grate and close the grill. Oven the top and bottoms vents all the way. Let the grill preheat for 5.
Place the wings on the indirect heat side of the grill. Close the lid and turn so that the vent is above the wings.
Cook until the wings are lightly browned and crispy, usually 45 minutes.
Brush the tops of the wings with BBQ sauce the last 10 minutes of cooking. Close the lid and cook another 5 minutes.
Flip the wings and brush with more sauce. Close the lid and cook another 5 minutes.
If desired, place the wings directly over the coals to get a little char on them for 1-2 minutes.
Serve hot.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Dry Buffalo Wings using the Vortex

I love cooking wings on my charcoal grill using the Vortex. I always get crispy, moist, tender wings. The meat has a slight smokiness to it. They have a great grilled flavor that I don’t want to hide with a bunch of sauce or seasoning. But a little added flavor is a good thing. That’s why I love my dry Buffalo wings using the Vortex. I have total control on how much seasoning I add.

Crispy Skin. Still.

One of the great things about dry Buffalo wings using the Vortex is that the skin stays crispy. You don’t always get that with sauced wings. I think dry wings are a great thing. They’re always a welcome change from sauced wings.

No Sugar Zone

I recommend not using any kind of seasoning containing sugar. The high heat of the Vortex may cause it to burn. If you really want that sweetness, add the seasoning only after the wings have cooked. You can just use salt and pepper for seasoning during cooking.

Want More Smoke?

If you want your wings to have a bit more smokiness to them, and not just what you get from the charcoal, add a chunk of wood over the center of the Vortex. Do it early on, not long after you’ve lit the charcoal, to give the wood time to catch on and start generating smoke. If you think you’re getting more smoke than you want, just remove the wood chunk. Make sure you put it somewhere non-combustible as it will smolder for a long time!

VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size – For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Also try my duck fat chicken wings using the Vortex.

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5 from 1 vote

Dry Buffalo Wings using the Vortex

Perfect wings every time.

Prep Time3

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: grilled wings

Servings:

Calories: 80kcal

Equipment

Vortex

Ingredients

3-4 pounds chicken wings flats and drumettes flats and drumettes separated, tips saved to make stock
¼ cup vegetable oil
¼ cup Buffalo wing seasoning more or less, divided

Instructions

Place the wings into a large resealable container or baggie.
Add the oil and half of the seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over then add to the Vortex.
Add the chicken. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate the lid another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate the lid another 90 degrees and cook another 15 minutes.
Transfer wings to a bowl and toss with more of the seasoning.

Notes

I’ve not found that rotating the grill has any effect on how great this wings turn out. So don’t sweat it if you forget to do it.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Red Chile BBQ Sauce Wings

Boy was I ever happy that I bought a sampling of the seasonings, sauces, and jellies from AlbuKirky Seasonings. Everything in the online store looked and sounded so good. I anxiously awaited the day my package arrived (which was very soon after I clicked ‘Check out’). I knew exactly what I was going to do first: chicken wings made with Kirk’s red chile rub and sauced with his red chile BBQ sauce. The perfect combination of southwestern flavors and a little kick of heat, the rub and sauce made for fantastic wings.

Uniquely Delicious

I’ve used the red chile rub and BBQ sauce on many things since making these wings. Ribs, burgers, chicken, you name it, all came out great. But, oh, how I do love the wings. There’s no flavor like it to be found in any wing place around here, that’s for sure. There should be.

AlbuKirky Seasonings Red Chile BBQ Rub – Hatch Red Chile, Gluten Free, No MSG – 6 Ounce

Also try my delicious Ranch wings!

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

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5 from 1 vote

Red Chile BBQ Sauce Wings

The perfect combination of southwestern flavors and a little kick of heat, the rub and sauce made for fantastic wings.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: barbecue, BBQ, spicy, wings

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
AlbuKirky Seasonings Red Chile BBQ Rub
AlbuKirky Seasonings Red Chile BBQ Sauce

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with seasoning first. Then toss with sauce and serve. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Peri-Peri Wings

Apparently I have been living in a dark, deep cave for years and never heard of peri peri (or piri piri) sauce. Until recently, that is, when I saw an old episode of Anthony Bourdain’s No Reservations where he devoured some peri peri chicken in Mozambique. He said it was great, but oh did it burn. Sounded good to me so I found a jar of peri peri sauce at Jungle Jim’s grocery store, and proceeded to make Peri-Peri wings that I then lightly covered in the sour, vinegary, slightly sweet and definitely spicy sauce.

Great Flavor And Heat

I found the peri peri sauce to be quite addicting. Yeah, it’s a bit spicy but it’s really not over-the-top hot in my opinion. It brings a nice earthy pepper to these Peri-Peri wings. I can definitely see myself roasting an entire chicken and covering it in peri peri. That’d make for some mighty good eats. With a kick.

RIP Anthony.

Nando’s PERi-PERi Hot Sauce Variety Gift Pack – Medium, Hot, Garlic, Lemon & Herb Piri Piri Sauces | Flavorful Hot Sauce Gift Set Box | Great as Wing Sauces! Gluten Free – 9.1 oz (4 Pack)

Also try my raspberry chipotle wings.

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

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5 from 1 vote

Peri-Peri Wings

I found the peri peri sauce to be quite addicting. Yeah, it’s a bit spicy but it’s really not over-the-top hot in my opinion.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: African, wings

Servings:

Calories: 503kcal

Ingredients

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

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

San Antonio Wings

These San Antonio wings turned out to be some of the best I’ve had. I wasn’t expecting the sauce, as simple as it was, to be so drool-worthy. I could not get enough of it. And the dipping sauce was equally fantastic, with just a slight hint of cumin giving it a nice southwestern flavor. A little heat, and a little sweet. Perfect.

Spicy. Or Not. Up To You.

The first time I made San Antonio wings I used hot picante sauce. The next, I used mild. To my surprise, I loved both equally. That’s saying something because I do normally like a good kick to my wings. Not overpowering, but a little spiciness. You can’t go wrong no matter how you make these.

Oh, and the dipping sauce isn’t just great for San Antonio wings. It’s also yummy dipping for tortilla chips.

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!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

Also try some tangy Tapatio barbecue wings! They’re great too!

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

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5 from 1 vote

San Antonio Wings

These San Antonio wings turned out to be some of the best I’ve had.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: southwestern, wings

Servings:

Calories: 570kcal

Ingredients

For the wings

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

For the sauce

1 cup Pace picante mild, medium or hot, whichever you prefer
⅓ cup ketchup
¼ cup honey
¼ teaspoon cumin
⅔ cup sour cream

Instructions

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with half of the sauce. Serve with sour cream dipping sauce on the side. Click here for our guide on how to sauce your wings.

For the sauce

Combine the Pace picante sauce, ketchup, honey and cumin. Half of the sauce will be for the wings.
Combine remaining sauce with the sour cream and use as a dipping sauce.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Smoked and Fried Buffalo Wings 4 Ways

I love smoked and fried Buffalo wings. The flavor and the crunch just cannot be beat. I had a dream of making a ‘wing flight’ the other night. Yep, that’s the kind of stuff I dream of. Kind of like a beer flight but with smoked and fried Buffalo wings 4 ways. Like Cincinnati chili even. You can get it 1 way, 2 ways… 4 ways… even more ways! It’s like wing heaven!

Smoked Just Right

I start out smoking a big batch of wings. Nothing fancy here. Just some Buffalo seasoning. Then onto my smoker for 2 hours. I’m not aiming for crunchy skin here. I won’t get that at the low temperature I smoke at. I’m not looking for completely-cooked wings either. Just get them to 140 F or a little more.

I can fry them after they are smoked. But I always make sure I make enough to freeze for another day. I vacuum pack them for maximum flavor and freshness. Nothing beats the ease and flavor of taking a pack of smoked wings out the freezer, thawing them, and deep-frying them.

This Is The Way. Or Ways.

After the wings are smoked it’s time to heat up the deep-fryer. The wings are fried ‘naked’ or ‘coated’. The ‘naked’ ones are just that. No coating. Nothing. Just into the hot oil until the skin is crispy and the wings done. It doesn’t take long. The ‘coated’ ones just get tossed in a simple flour/seasoning mix. I could go crazy and make a complicated mix for them. But I don’t this isn’t the time for that. These aren’t those wings.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Finally it’s time to sauce the wings. Or not. I end up with 4 different styles (or ways) of wings:

1 fried naked, un-sauced
2 coated, fried and un-sauced
3 coated, fried, tossed or brushed in sauce
4 coated, fried then double-dipped in sauce

I could’ve squeezed in a 5th way: fried naked and sauced. I’ll have to save that for the next dream!

Also try my twice-fried air fryer wings.

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5 from 1 vote

Smoked and Fried Buffalo Wings 4 Ways

A tasty flight of smoked and fried Buffalo wings!

Prep Time30

Cook Time2 45

Course: Appetizer

Cuisine: American

Keyword: deep-fried, smoked, wings

Servings:

Calories: 570kcal

Equipment

Ingredients

For the smoked wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Buffalo wing seasoning
vegetable oil for frying
Your favorite Buffalo wing sauce for serving, see below

For the wing coating

1 cup all-purpose flour
1 tablespoon Buffalo wing seasoning

Instructions

For the smoked wings

Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings with plenty of the Buffalo wing seasoning. When you think you've added enough, add more. This is not the time to be shy.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F. Fry the wings based on whether you are making them 1 or 2-4 ways, below.

Smoked and Fried Buffalo Wings 1 Way

Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
Serve wings naked, without sauce.

Smoked and Fried Buffalo Wings 2-4 Ways

Combine the wing coating ingredients in a shallow bowl or pie plate.
Lightly toss the wings in the mixture.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Remove from oil and let drain and cool on a wire rack.
If serving 2 ways, serve the wing naked, without any sauce.
If serving the wings 3 ways, toss the wings in your favorite Buffalo sauce.
If serving the wings 4 ways, toss the wings in your favorite Buffalo sauce. Pour some more sauce into a small glass and dunk the wings, coating well.
Serve hot!

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Brown Sugar Curry Wings

My wife isn’t a fan of curry seasoning. That’s why I made these brown sugar curry wings for my lunch while she was at work. Score for me, because I loved the combination of sweetness and the curry. These wings need no sauce.

I went ahead and made a big batch of the spice mix in anticipation of making these wings a few days in a row. It’s a good thing that I did because I did end up having them a few times in one week. Don’t judge me.

Deliciously Different

What would I change about these brown sugar curry wings? Yeah, nothing. Ok, maybe I’d add a bit more curry. That’s it. No sauce required, so brine, no nothing. Just cook up some wings (I deep fried mine) and sprinkle with the mix. Then devour.

You don’t need fancy expensive curry powder to make these wings.

Amazon Brand – Happy Belly Curry Powder (Red Pepper), 3 Oz

Also try my Ramen-seasoned wings.

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

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5 from 1 vote

Brown Sugar Curry Wings

What would I change about these brown sugar curry wings? Nothing

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: curry, sweet wings, wings

Servings:

Calories: 584kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
3 tablespoons baking powder
1 teaspoon kosher salt
6 tablespoons brown sugar
¼ cup curry powder

Instructions

Toss wings with the baking powder and salt.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Combine brown sugar and curry powder. Get out all of the lumps. When wings are done, and while they are still hot, toss with seasoning mix and serve.

Notes

Any curry powder will work in this recipe. Even the cheap stuff.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

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. What 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.

A Serious Punch. Just What You Expected.

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.

I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.

RoyalHouse 6 Pack 32 Oz Plastic Spice Jars with Red Cap, Clear and Safe Plastic Bottle Containers with Shaker Lids for Storing Spice, Herbs and Seasoning Powders, BPA Free, Made in USA

Also try some Rick’s coffee burn dry wings!

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

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5 from 2 votes

Nightmare Wings

These Nightmare wings definitely packed a serious kick. But beyond that, they also had great flavor.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: spicy, wings

Servings:

Calories: 523kcal

Ingredients

For the wings

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

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 cardamom
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

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with the seasoning before serving.

For the seasoning

Combine ingredients.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

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

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each