I like to brine wings and then either grill them or roast them in the oven. I don't think I've ever used a coating like you do in fried chicken.
Here's a recipe I've made many times.

TROPICAL HOT WINGS

2½ lbs chicken wings
2/3 C Kosher salt
1/3 C sugar
1 qt water
Black pepper to taste

Remove wing tips and cut each wing into two parts. In a deep bowl combine kosher salt, sugar and water. Add wings to the brine and refrigerate for about 30 min. or up to 6 hrs.
Remove wings from brine , rinse and pat dry with paper toweling. Sprinkle with pepper.
Grill over charcoal fire which is not overly hot as you don't want to burn the wings. Remove from grill as they cook (approx. 8-10 min) and place in a 9X13 pan or similar container. Toss with sauce and serve. Can also be held in a 200° oven or held in a crock pot on low.

Sauce

1 C water
1-6oz can of pineapple juice
½ C vinegar
1 C sugar (add more to taste)
6 oz hot sauce (I use Tabasco)
1 orange
2-3 Tablsp ground red cayenne pepper (adjust to taste, 2 will give med heat and 3 will be hotter)

Slice the orange with the rind on in ¼ in thick slices, removing any seeds. Combine with rest of sauce ingredients in saucepan. Bring to a boil and simmer until reduced to a syrup consistancy, 1-2 hrs. Strain to remove orange pieces while sauce is hot.

Sauce will thicken more as it cools. I have used it for a dipping sauce when just wanting to do a few wings. Keeps well in refigerator for weeks.

Nancy

I just heat up my home made pepper jelly....
Linda C

Try baking them until crispy (with or without a breading), then melt some butter in a large saucepan and add bottled teriyaki sauce (you can adjust the ratio according to how saucy you want them). Dump the baked chicken in and toss to coat. Transfer to serving platter.

I like this method as I can make spicy ones (butter/hot sauce) or sweet (butter/teriyaki) or BBQ (butter/BBQ sauce) from the same batch. Two or three varieties from a big cookie sheet full of wings!

Deanna (planning wings and poppers for Superbowl...I know, it's still a way off........but....but.....)

I make this recipe all the time:

GLAZED CHICKEN WINGS
2 lbs chicken wings (separate pieces and save tips for stock)
salt
fresh ground pepper
1/2 cup flour
1/2 cup butter
1 10 1/2 oz can beef broth
1 12 oz jar cherry preserves
1/3 yellow mustard
1/4 cup brown sugar

Season the chicken with salt & pepper and dredge in flour and shake off excess
Cook in fry pan until tender in butter
Combine preserves, mustard, brown sugar, 1/2 tsp salt and 1/4 tsp pepper. Put into med saucepan and stir over low heat until well blended and hot. Place chicken on foil lined cookie sheet (spray with Pam). Brush with the glaze.
Broil until bubbly and well browned turn and do the same on the other side.

My whole family loves these.

Linda

Mock Thai Wings

2.5 lbs. chicken wings, tips removed, divided into 2 pieces
2 cups of chicken stock
1 cup of peanut butter
1/4 cup worchestershire(sp?)
1/4 cup Tiger sauce
2 tablespoons minced green onion
1 or 2 cloves minced garlic
1 tsp. sesame oil
Salt to taste, there is a lot of salt in worchestershire and Tiger Sauce
Pepper to taste

In a medium sauce pan over medium high heat saute onions in sesame oil until soft. Add garlic continue cooking until soft. Add chicken stock, increase heat to high, bring to a boil. Reduce heat to medium low, whisk in peanut butter, tiger sauce, worchestershire, salt, and pepper. Reduce heat to lowest setting or turn off, if it comes back to a boil the sauce will break.

Prepare the wings the way you like them. For this recipe I prefer them salted, and deep fried at 350 degrees F for ten to twelve minutes.

Coat the wings with peanut butter sauce and serve.

Note: The left over sauce is pretty good over pasta.

aug

These are my favorites from Ann T - not what you're looking for right now, but great wings for another time when you're in a different mood!

Ann T's Lemon Garlic Chicken Wings
I don't measure any of the ingredients. I took the zest off of two lemons, grated three garlic cloves on the microplane, and added quite a bit of fresh black pepper, coarsely ground, sea salt and a splash of olive oil. Rubbed it all over the wings and let them sit while the oven heated up to 450°F. Dumped them out on a cookie sheet and roasted until golden, turning once.

chicken wings
lemon
garlic
salt
pepper
olive oil

Here is another really good recipe from our DS - he makes them on the 'not so hot' side.

Mikey's Jamaican Jerk Wings
4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)
1 Bunch Scallions (Both White & Green Part, trimmed and
chopped coarsely
2 Shallots - Halved
1 Small Onion - Quartered
2 Cloves of Peeled Garlic
1 T Grated Fresh Ginger
2 t Chopped Thyme or 1t dried
2 t Ground All Spice
3 T Canola Oil
3 T Soy Sauce
3 T Lime Juice
2 T Packed Brown Sugar
2 T salt
1 t ground black pepper
1 Cup of water
This is enough to marinate 4 pounds of Meat

Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth,
Marinate from a few hours to several days and grill til done.
Mike's quick tip, Sprinkle extra Thyme while grilling.

My mom makes these for us when we travel down for a visit. There are never any left over to take home!

Ruby's Sweet & Sour Chicken Wings
3 lb chicken wings-detipped and cut at joint in two
1 1/2 tsp salt
1 cup cornstarch
3 eggs, beaten
1/4 cup soy sauce
1/2 cup vinegar
1/2 cup sugar
3 TBSP ketchup
1/2 cup red currant jelly
2 TBSP lemon juice
vegetable oil for frying

Heat oil to 375 degree in deep pan or deep fat fryer. Preheat oven to 350 degrees.
Rinse chicken wings and dry well. Sprinkle with 1 tsp of the salt. Roll the wings in the cornstarch and then dip into beaten egg. Carefully place wings into hot oil. Do not crowd fryer. Maybe 4 at a time. Fry until golden brown, 6-7 minutes per batch. Remove and drain on paper towels.
For the sauce, combine remaining ingredients. Heat to boiling stirring constantly. Lower heat to a simmer and cook 10 minutes.
Place wings in a shallow baking pan. Pour sauce over wings and place in oven. Bake for 30 minutes. Enjoy! NancyLouise

Anna C : Here is a recipe that you can use for Spare Ribs or Chicken Wings.
You don't have to boil the wings. Just use the Sauce and cook like you do your's.

LouÂs , Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later,
IÂll save this stock to thin the Tomatoes and Puree

SAUCE:
Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder & Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

This is sweet-hot! Great on wings.

Chipotle-Cherry Barbecue Glaze

2 tablespoons unsalted butter
1 medium onion, finely chopped
8 ounces cherry preserves (3/4 cup)--I used more
1/4 cup minced seeded chipotle chile in adobo sauce (I used 2  3 chipotle's, and left them whole  itÂll get pureed when you put it in the processor or blender)
1/4 cup ketchup
1/4 cup cider vinegar

In a small saucepan, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the remaining ingredients and cook over moderate heat, stirring, until bubbling, about 5 minutes longer. Transfer the mixture to a food processor and process until fairly smooth. Transfer to a bowl and let cool before using. The glaze can be refrigerated for up to 2 weeks.

NOTES : Use this spicy, smoky, sweet barbecue sauce to glaze grilled meat or poultry in the last few minutes of cooking. It can also be served on the side.