Here is a link to one of Ann's recipes.

Here is a link that might be useful: Lemon, Sea Salt and Black Pepper Chicken Wings

I have made Ann's recipe and they are really good!

Shaun's wing recipe is wonderful, too. If she doesn't check in here, I'll post it later. In the meantime here is my recipe for Buffalo Wings. You can control the heat by adjusting the amount of hot sauce. I like em when they make my lips burn so I follow the recipe as written.

Buffalo Wings

2-1/2 lb chicken wings, separated
1/2c butter
1/2c Louisiana Hot Sauce
2 6oz. pkg dry Italian dressing mix
2 T lemon juice
1/2 tsp dry basil

Fry unbreaded wings in hot oil until meat is cooked and skin is crispy.
Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350�

Serve with Blue Cheese dressing and celery sticks

Linda

Baked Chicken Wings

1/3 cup salt
1/3 cup paprika
1/8 - 1/4 cup Cayenne Pepper
2 cups flour

Store in fridge in zip lock.

Pour out as much of the flour mixture as you'll need into a zip lock and toss in the wings, shake to coat. Then put on Pam sprayed cookie sheet, spray the top of wings, and bake at 375 til their done, about 45 mins I've found. Flip half way.

Here's two recipes I use and have for years.

Glazed chicken wings
2 lbs chicken wings (separated)
salt and pepper
flour for dredging
1/2 cup butter
1 10 1/2 can beef broth
1 12 oz jar cherry reserves
1/3 cup yellow mustard
1/4 cup brown sugar packed
Season chicken with salt and pepper, coat with flour shake off excess
In skillet cook until tender.
Combine preserves, mustard, brown sugar 1/2 tsp salt and 1/4 tsp pepper.
Put into sauce pan cook over low heat until blended and hot.
Place chicken on foil lined cookie sheet; brush with the glaze.
Broil until bubbly and well browned; turn and do the same on other side

Honey-glazed chicken drummettes
Serves 10
1/2 cup honey
2 small cloves of garlic minced
1/2 cup soy sauce
1/2 cup ketchup
2 packages chicken drumettes
Heat honey, soy, ketchup and garlic.
Pour over drumettes; coating thoroughly.
Bake 375 for 30 minutes turn over and bake another 30 mins.
Maybe kept warm in a crock pot
(from Ca Governer's office 1995)
Enjoy
Linda

Stacie - A previous post (by dancinglemons) inspired me to convert a wing recipe into one with shrimp. It was delicious and thanks for the reminder, I think Korean wings are now on the menu this week! Since you like hot and are looking for an Asian flair, I recommend you try it sometime. You might have to mail order the gochujang, but it's worth it. Go to maangchi.com (thanks Gina_W!) for other ways to use it up.

Here is a link that might be useful: Korean Wings

I made these two batches last weekend as appetizers for a friend's birthday dinner. They were baked, not fried, and were gone in a heartbeat!!!

Batch # 1--basic recipe that you'll use for Batch #2, too

Maple Teriyaki Chicken Wings (from Food Network)

3 lbs of chicken wings
1/3 cup teryaki sauce
1/4 cup soy sauce
1/4 cup maple syrup
2 t garlic powder or 2 cloves garlic (minced)
1 large aluminum pan (disposable)

Pre-heat oven to 350
Spray aluminum pan with cooking spray
Set pan on a solid cookie sheet for support

Cut the tips off the wings and save for stock, then separate the other sections of the wings. Put the edible wings in a disposable aluminum pan.

In a bowl, whisk together the other ingredients. Pour over the wings, making sure each wing gets a coating of the marinade.

I let them marinade overnight, but it isn't necessary.

Get ready to bake! Do not cover. Place the pan (on cookie sheet) in the oven and let bake for 45 min. Remove from oven and stir the wings around. There will be a fair amount of liquid in the pan and that's fine.

Turn the oven up to 425. Put the wings back into the oven and let bake about 45 minutes to an hour, moving the wings around every 15 minutes.

When most of the marinade is gone and the wings have a good coating on them, you are ready to eat. This makes a nice sticky mess so you'll be glad you used a disposable aluminum pan.

Batch #2
Gently heat 1/2 to 3/4 C of Frank's RedHot Original hot sauce.
Take half the wings that you just made as Maple Teriyaki Chicken Wings and then pour Frank's Hot Sauce over them.

Yum!

Easy Asian-ish version

Combine soy sauce, hoisin sauce, mined ginger, minced garlic, minced green onions, salt, sugar to taste

Marinate wings

Roast wings, brushing w/ remaining marinade to glaze (I use what the wings were in, if you are paranoid you can make extra for this purpose)

Sorry, am jamming on dinner so no time to be more detailed

Here is an Asian style version.

Here is a link that might be useful: Asian Wings

These are particularly good because rather than just being baked wings, they add the amazing sauce at the end and it just puts them over the top.

Larry's Caldwell Cafe Hot Wings

2 cups all-purpose flour
2 Tablespoons salt
1 tablespoon ground pepper
2-4 tablespoons cayenne pepper
40 to 50 chicken wings, third joint removed

Sauce, recipe follows
Nonstick cooking spray
Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.

Sauce:
1 bottle (18-ounces) Chicken Wing Sauce (Crystal or whatever brand you like)
1/2 cup cider vinegar
1/2 cup brown sugar
1 stick butter
1/2 cup habanero pepper sauce, optional

Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings.
Yield: 10 appetizer servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

When I make western style wings, like Buffalo Wings, I like the skin to be crisp, not wet and not rubbery. But wings have so much fat, relative to their mass, that by the time the fat is cooked off, the meat can be very overdone and the house full of smoke. I learned a trick from an Alton Brown episode that works well. Slice little cuts in the drumette's skin to let fat render, and steam the wings for about 1/2 hour. A lot of fat will render out into the steaming water. Dry the wings as much as you can - paper towels, a fan, or your refrigerator if it is a dry one. Then roast at a fairly high temp, like 400+, until the skin is brown and crisp. The meat is already cooked, so the roasting will be brief, and you want enough heat to get the skin to where it needs to be. No flour - that does brown and dry the skin, but it isn't needed. When the wings are ready to come out, melt some butter into a large bowl, dump the wings straight into the bowl and toss in the butter, salting as you go - pretend it is popcorn. Then place the wings in a single layer to cool and dry. If they sit in a big pile, they'll get soggy. If the wings will be doused in a wet sauce then this effort isn't worth it. These wings are meant to be eaten with just a bit of sauce, or no sauce.

Here's one that we love:

THAI WINGS

For the Marinade:
1 Cup Soy Sauce
1/2 Cup Vinegar
3 Tablespoons Toasted Sesame Oil
1/2 Cup Honey
1/2 Cup Brown Sugar
2 Teaspoons Minced Ginger
Juice and Zest of one Lime
2 tablespoons Thai Garlic Chili Sauce
2 Scallions, thinly sliced
3 Cloves Garlic, minced
Freshly Ground Pepper, to taste

3# Chicken Wings

Combine all ingredients in a bowl, tasting to get the balance that you like. Place Chicken Wings in a zip top bag and pour in the Marinade. Squeeze out all the air and mush the Wings around so they are covered in the Marinade. Place the bag in a bowl and put in the refrigerator for as long as 24 hours.

Preheat oven to 400 degrees. Shake off most of the marinade and place wings on a baking sheet covered with a nonstick mat or parchment paper. Place the marinade in a saucepan and bring to a boil, reduce heat to a simmer and cook until sauce is slightly thickened. This is now your basting / dipping sauce. Bake the wings for 20 minutes, flip and baste. Bake another 20 minutes and check for doneness. Baste and bake an additional 20 minutes if necessary.

1/4 Cup Peanut Butter
1 Lime
1/4 Cup finely chopped Cilantro

Just before serving wisk the Peanut Butter into the Dipping Sauce, add the Juice and Zest of half a Lime. Place Wings on a serving plate and sprinkle with the Cilantro.

Steve

Here's a pix of the Maple Teriyaki Wings. I forgot to add some sesame seeds and some thinly sliced green onions, so you'll have to use your imagination! This is before I dipped them in Frank's special hot sauce to make them into hot wings with an Asian twist. I used the bleu cheese dressing and carrots and celery for the hot wings, not for these maple ones.

These are Asian (style) and have a kick. This recipe is adapted from a similar version published in Food & Wine a few years back. I posted it on my blog back in September and continue to get positive feedback about these. Enjoy.

Spicy Sriracha Chicken Wings

5 lbs - chicken wings, split

2 Tablespoons - dried coriander

2 teaspoons - fresh ground black pepper

1 teaspoon - cumin

1 teaspoon - cinnamon

2 Tablespoons - kosher salt

ü cup - grapeseed or vegetable oil

þ cup - Sriracha chile sauce

þ stick (6 Tablespoons) - unsalted butter, melted

ü cup - chopped cilantro

1 - Kaffir Lime leaf, chopped fine (optional)

Finely grated zest and juice of 1 lime

1 cup - vegetable oil, for frying

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and ü cup of grapeseed or vegetable oil. Cover and refrigerate for at least 4 hours, or overnight.

In skillet, heat oil to 375ð. Fry wing pieces until golden, about 6-7 minutes per side. Drain, shaking off excess oil. (You can also roast wings in 375ð oven. Spread the wings on rimmed baking sheets. Roast for about 1ý hours, turning wings halfway through cooking time.)
Combine all sauce ingredients in a large bowl. Toss hot wings in sauce and transfer to platter. Serve hot.

Here is a link that might be useful: Confessions of an Aspiring Food Snob