#WingItWednesday Archives | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

October 19, 2016 by MamaHarris 10 Comments

We’re baaaaccckkkk!!! That’s right, friends. This will be the third year in a row that Mandi from Chewsy Lovers and I share all types of flavors of chicken wing recipes every week for at least one month (we’ve been known to extend this). It’s football season and we like variety, so we like to get creative and SHARE! This week for my very first wing recipe for football season of 2016 I made Hawaiian BBQ Chicken Wings. If you’ve followed along before you know that I like to come up with a wide variety of ways to make my wings. From baked, breaded, fried or boneless I always have a new technique. I also like to create dipping sauces for these wings, but this weeks wings were tasty on their own. Absolutely no sauce was needed; just tasty, finger licking goodness!

My family loves going to our local Hawaiian BBQ spot, that sweet tangy flavor is unbeatable and I wanted to create something that had the same flavors. For the sauce I just used my favorite barbecue sauce, added pineapple juice and honey with a few other flavorings and did a quick fry of the chicken before covering it with the sauce and baking it. Sticky, tasty wings were ready in no time!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

Mandi recently shared her Sour Cream and Onion Chicken Wings that you must check out. You can also check out our Pinterest board that I linked above if you’re looking for more wing recipes. We have a full season ahead of us and we’re just getting warmed up. We love to see our recipes recreated, so be sure to share with us on Instagram and Twitter and tag us with the hashtag #ChicksWingIt so we can cheer you on!

Hawaiian BBQ Chicken Wings Ingredients:

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Directions:

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.

Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.

While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.

Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.

Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.

They’ll be crispy and sticky. Remove from oven and allow to cool.

Garnish with green onions and serve. Enjoy!

Hawaiian BBQ Chicken Wings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Hawaiian BBQ Chicken Wings

Hawaiian BBQ Chicken Wings are quick fried, then baked and covered in a homemade sweet and tangy sauce that will have your guests cheering YOU on!

Ingredients

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Instructions

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.
Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.
While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.
Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.
Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.
They'll be crispy and sticky. Remove from oven and allow to cool.
Garnish with green onions and serve. Enjoy!

https://mamaharriskitchen.com/2016/10/hawaiian-bbq-chicken-wings/

What’s your favorite flavor chicken wings?

Beer Battered Fried Chicken Wings

November 18, 2015 by MamaHarris 8 Comments

During the month of October my good friend Mandi from Chewsy Lovers and I got together to bring you a month of wings every week. This was actually something that began last year, and was so well received we decided to bring it back again for football season. Now that October has come and gone and we’ve got quite the arsenal of wing recipes, I thought I’d come back in Mid-November with a little encore recipe to share with you. I might do this every so often, these wing recipes are hard to resist! This week I came up with a fun little recipe. Beer battered fried chicken wings, and you dip them in Malt Vinegar! How’s that for unique? For this recipe I decided to do a quick boil for the chicken, then once they are patted dry they are dipped in the beer batter and deep fried. I used an ale beer for this recipe since it’s what I had, but I imagine you can use any kind of beer, really. And if malt vinegar isn’t your thing, these are just as delicious dipped in barbecue sauce or even on their own. Be sure to check out all of the wings Mandi and I have shared, both last year and this year. You can follow our Pinterest board or search either of our sites. Also, if you happen to recreate any of our wing recipes, be sure to tag us in it with the hashtag #ChicksWingIt!

Ingredients:

1 large egg
3/4 cup beer (I used a white ale)
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic salt
canola oil
malt vinegar, for dipping

Directions:

Begin by whisking the egg, then slowly adding the beer to the egg mixture.

Whisk together until combined well.

In a separate small mixing bowl add the flour, baking soda and seasonings.

Slowly add the dry mixture into the egg and beer mixture.

Mix well and let sit for at least 30 minutes.

While the batter sits, bring a large pot of salty water to a boil, then add the wings. Boil for about 5 minutes, just until chicken begins to look like it’s cooking and is no longer raw.

Remove the chicken from the water and pat completely dry. Submerge the wing in the beer batter, you can add a few at a time.

Be sure both sides are coated well.

Add oil to deep fryer and bring temperature up to 375. Add a handful of wings at a time to the fryer, being sure to shake the chicken around a bit to get an even fry.

Once they are golden brown and the coating is crisp, they can be removed. Place them on a plate lined with paper towels until you have fried all of the chicken batches.

Serve with malt vinegar.

Enjoy!

Beer Battered Fried Chicken Wings

Try these beer battered fried chicken wings for a different twist for your next party!

Ingredients

1 large egg
3/4 cup beer (I used a white ale)
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic salt
canola oil
malt vinegar, for dipping

Instructions

Begin by whisking the egg, then slowly adding the beer to the egg mixture.
Whisk together until combined well.
In a separate small mixing bowl add the flour, baking soda and seasonings.
Slowly add the dry mixture into the egg and beer mixture.
Mix well and let sit for at least 30 minutes.
While the batter sits, bring a large pot of salty water to a boil, then add the wings. Boil for about 5 minutes, just until chicken begins to look like it's cooking and is no longer raw.
Remove the chicken from the water and pat completely dry. Submerge the wing in the beer batter, you can add a few at a time.
Be sure both sides are coated well.
Add oil to deep fryer and bring temperature up to 375. Add a handful of wings at a time to the fryer, being sure to shake the chicken around a bit to get an even fry.
Once they are golden brown and the coating is crisp, they can be removed. Place them on a plate lined with paper towels until you have fried all of the chicken batches.
Serve with malt vinegar.
Enjoy!

https://mamaharriskitchen.com/2015/11/beer-battered-fried-chicken-wings/

What’s your favorite thing to snack on while watching the game?

Ginger Honey Garlic Wings with French Onion Dip

October 28, 2015 by MamaHarris Leave a Comment

I’m a little obsessed with balancing differing tastes and textures in my food. I love something that is both spicy and sweet, as well as crispy and creamy. To me, there’s nothing better than snacking on something crispy with a creamy and lavish dip. That melding of flavors, it’s what I love to do. Today I did it again!

Ginger honey garlic wings. I know that doesn’t sound too spicy, but if you look at the ingredient list there’s a hint of spice. There’s depth. There’s also sweet. Gotta keep that balance!

I paired these crispy sweet and savory wings with a creamy French onion dip. The wings definitely have a bit of an Asian flare to them, but I served them with a dip that has a bit of French influence. I know it may seem that they don’t go together, but they do. They so do!

These wings are sticky. And sweet. With a good amount of crisp, thanks to tossing them in seasoned flour and frying them partially before baking them. I love that you can see the little flecks of red pepper flakes, as if to remind you of what you are dealing with. The French onion dip only gets better with time, which is why I recommend making that step the night before, as the flavors meld and combine the longer it sits. You definitely want that!

Love these wings? Chewsy Lovers and I have paired up for a second time to bring you more wings for Game Day. Last week Mandi shared these amazing Spicy Pineapple Garlic Wings and I shared Cajun Buttermilk Fried Wings with Spicy Aioli. Check out our board on Pinterest for a variety of flavors, dips, and techniques. You’re sure to be a wing expert in no time! If you make any of our creations, be sure to tag us and hashtag your photo/recipe with #ChicksWingIt!

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Directions:

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don’t rush it. This process takes about 20 minutes or so. About two minutes before you’re ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.

Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.

Stir until smooth. Cover and refrigerate overnight.

In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won’t be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.

Once you’ve cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.

While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.

Add rice vinegar to a large bowl, then add the cooked chicken once it’s done in the oven. Toss the chicken in the rice vinegar.

Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!

Place coated chicken back on parchment paper and set the oven to broil.

Allow the chicken to broil for about 2-3 minutes.

Serve with French onion dip and a tiny garnish of Parsley.

The wings are deliciously sticky, be sure you have a napkin!

Enjoy!

Ginger Honey Garlic Wings with French Onion Dip

Prep Time: 10 minutes

Cook Time: 49 minutes

Total Time: 59 minutes

Ginger Honey Garlic Wings with French Onion Dip

Sticky, sweet and savory. These ginger honey garlic wings are everything you want in a wing, paired with a creamy French onion dip. Yum!

Ingredients

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Instructions

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don't rush it. This process takes about 20 minutes or so. About two minutes before you're ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.
Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.
Ginger Stir until smooth. Cover and refrigerate overnight.
In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won't be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.
Once you've cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.
While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.
Add rice vinegar to a large bowl, then add the cooked chicken once it's done in the oven. Toss the chicken in the rice vinegar.
Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!
Place coated chicken back on parchment paper and set the oven to broil.
Allow the chicken to broil for about 2-3 minutes.
Serve with French onion dip and a tiny garnish of Parsley.
The wings are deliciously sticky, be sure you have a napkin!
Enjoy!

Notes

*Prep Time does not count the 24 hours wait time for the dip.

https://mamaharriskitchen.com/2015/10/ginger-honey-garlic-wings-with-french-onion-dip/

What’s one of your favorite wing recipes we’ve created?

Cajun Buttermilk Fried Wings with Spicy Aioli

October 21, 2015 by MamaHarris 1 Comment

Last year when Mandi from Chewsy Lovers and I started our wing series, we didn’t know quite how popular it would be. We had intended to just prepare a few recipes and share throughout the month of September to kick off football/tailgate season. It was sort of a no-brainer because Mandi and her husband, Buck, love to share recipes for tailgate foods and all of their grilling wonders, which ended up being some of their own most popular recipes. I too had written a few recipes for game day essential recipes that also were received well. So while we were discussing upcoming ideas for our respective blogs, we both discovered that we were planning to share wing recipes soon. That’s when it all fell into place and our #ChicksWingIt series was born. It did so well last September that we continued it into the following month, and revived it this year for October as well. We’d received a lot of comments and emails asking for MORE WINGS, so we happily obliged.

I’ll admit, in the beginning it was a bit of a challenge. I didn’t even think I had four wing recipes I could bring to life, much less come back for another month and do it again! But I was wrong. The ideas keep coming and I have a long list of flavors I still want to try out and share. I’m not sure if we will return for more wings next month, but I might continue the party here and there with some more wings for you, it seems like there’s never enough.

In addition to trying different flavors each week, my own personal challenge was to have a different technique with each recipe. There’s really so many different ways to make wings and I love sharing them all with you. My mouth still waters when I recall last weeks recipe I created for Smoky Brown Sugar Wings and that Blue Cheese Dip was to die for! It’s not just me either, because Mandi’s recipe for Sweet Citrus Bourbon Wings was absolutely mouthwatering!

As for today? I’m bringing a recipe for Cajun Buttermilk Fried Wings.. with a spicy aioli to dip them in. Now, this might all sound a bit intimidating but it’s actually pretty easy. You soak the wings in buttermilk and hot sauce for a few hours, then toss them in a flour and cajun seasoned mixture, then deep fry for less than ten minutes. Easy peasy! Aioli sounds like a super exotic dip, but really it’s just garlic, egg white, lemon juice and oil. You can even replace it with mayonnaise instead and just add minced garlic to the mayo, although that’s not truly a traditional aioli. For this dip I made a traditional aioli sauce, then spiced it up a bit with various spices, hot sauce, ketchup and Worcestershire sauce. The crispy chicken and the aioli is a delightful match up and makes a great addition to your tailgate spread.

Don’t forget to follow Mandi and I on twitter/facebook/Instagram, etc and hashtag your recipe recreations with #ChicksWingIt for us to see. Take a look at our Pinterest board for a wide variety of wing flavors, various techniques and a plethora of sauces and dips!

Ingredients for Cajun Buttermilk Fried Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal’s*)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal’s*)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Directions:

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.

Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.

While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we’ll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.

Then add the spices.

Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.

In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.

Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.

Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.

Serve warm with spicy aioli and lemon wedges.

So tasty!

Enjoy!

Cajun Buttermilk Wings with Spicy Red Aioli

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 3 lb wings

Serving Size: 4 wings plus 2-3 tablespoons of dip

Cajun Buttermilk Wings with Spicy Red Aioli

In need of recipe inspiration for your game day spread? Look no further than these deliciously crispy Cajun buttermilk fried wings with spicy aioli.

Ingredients

Ingredients for Cajun Buttermilk Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal's)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal's)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Instructions

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.
Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.
While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we'll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.
Then add the spices.
Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.
In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.
Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.
Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.
Serve with spicy aioli and lemon wedges.
Enjoy!

https://mamaharriskitchen.com/2015/10/cajun-buttermilk-fried-wings-with-spicy-aioli/

Do you prefer your wings baked, fried, or grilled?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.

Smoky Brown Sugar Wings with Blue Cheese Dip

October 14, 2015 by MamaHarris 7 Comments

Last week I brought you the wonderful news (and delicious recipe) that the wings series that Chewsy Lovers and I began last year during football season was BACK and this week I’m bringing you one of my favorite wing recipes I’ve made to date. Oh, I’m so excited! This weeks wing recipe was one that I dreamed up. One of my very favorite seasonings is smoked paprika. I just love the flavor and depth that it brings to almost any dish and I thought it would be a wonderful main flavor for wings with some brown sugar. I didn’t want saucy wings, I just wanted a crisp wing that knocked you out with a punch of flavor and this recipe absolutely does not disappoint. One of my favorite parts of our wing series is that I try to challenge myself by bringing you not only a variety of different wing flavors, but also a variety of wing cooking techniques. This technique is also one of my favorites, I basically drenched uncooked wings in melted butter, then drenched them in the seasonings and baked them. I did add a bit of flour to the seasonings to soak up some of the moisture that was sure to come with the butter, the chicken and the brown sugar, and I cooked the wings at a bit of a lower temperature because I knew the brown sugar has a tendency to burn if cooked too high. 400 was the perfect temperature and cooking the wings for 25 minutes on each side brought just the results I wanted. These wings were everything I wanted, and more. Tangy with a deep smoky flavor and the blue cheese dressing was simply amazing. I love to balance flavors, sweet with spicy, creamy with crispy. The blue cheese dip was just what these smoky, sticky wings needed. Follow along for the rest of the month as I partner with Mandi from Chewsy Lovers to bring you all the best wing flavors to feast on for your next tailgate party. If you make any of our recipes be sure to share the photos and use the hashtag #ChicksWingIt so we can check it out. You can also follow all of the delicious recipes on our very own Pinterest board below.

Ingredients for Smoky Brown Sugar Wings:

1/2 cup salted butter, melted
4 lbs chicken wings (drummettes)
5 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon all purpose flour
1/2 teaspoon ground ginger (powder)
(optional) 5 chives, chopped, plus one to cut into strips for dip garnish

Ingredients for Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
5 oz crumbled blue cheese
1 tablespoon dried parsley
1 tablespoon red wine vinegar
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 400 degrees. Melt butter and add to a gallon freezer bag.

Wash wings and pat dry, then add to the freezer bag with melted butter. Seal bag and shake around until all wings are fully coated with melted butter.

In a small bowl, add seasonings for wings. Mix well until fully combined.

Add half the bowl of seasonings to the bag of chicken, then seal the bag. Shake around until fully coated, then do it again with the remaining seasonings.

Line a baking sheet with heavy duty aluminum foil, then lightly spray with nonstick cooking spray. Assemble the wings on the sheet then bake for 25 minutes in the preheated oven.

Flip wings over, then bake an additional 25 minutes. The first time you flip them there will be a lot of liquid in the bottom of the baking sheet. Don’t drain it out, because after the second half of cooking the wings will be sticky and the juice will cook through and absorb back into the wings making them sticky.

While the wings are baking, mix together all of the ingredients for the blue cheese dip. Place all ingredients in a bowl together, then stir together. Cover and refrigerate until ready to serve.

Once wings are done, remove from oven to let cool.

Serve with blue cheese dip.

Sprinkle wings with chopped chives, if desired. Refrigerate any unused dip, this recipe makes more than is used for wings alone. This dip is also great with vegetables!

Enjoy!

Smoky Brown Sugar Wings with Blue Cheese Dip

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 9-10 servings

Serving Size: 4 wings plus 2-3 tablespoons of dip

Smoky Brown Sugar Wings with Blue Cheese Dip

Sticky wings, with a kick of flavor - that's what these smoky brown sugar wings offer! Served with an easy blue cheese dip, these wings are unforgettable!

Ingredients

Ingredients for Smoky Brown Sugar Wings:

1/2 cup salted butter, melted
4 lbs chicken wings (drummettes)
5 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon all purpose flour
1/2 teaspoon ground ginger (powder)
(optional) 5 chives, chopped, plus one to cut into strips for dip garnish

Ingredients for Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
5 oz crumbled blue cheese
1 tablespoon dried parsley
1 tablespoon red wine vinegar
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Instructions

Preheat oven to 400 degrees. Melt butter and add to a gallon freezer bag.
Wash wings and pat dry, then add to the freezer bag with melted butter. Seal bag and shake around until all wings are fully coated with melted butter.
In a small bowl, add seasonings for wings. Mix well until fully combined.
Add half the bowl of seasonings to the bag of chicken, then seal the bag. Shake around until fully coated, then do it again with the remaining seasonings.
Line a baking sheet with heavy duty aluminum foil, then lightly spray with nonstick cooking spray. Assemble the wings on the sheet then bake for 25 minutes in the preheated oven.
Flip wings over, then bake an additional 25 minutes. The first time you flip them there will be a lot of liquid in the bottom of the baking sheet. Don't drain it out, because after the second half of cooking the wings will be sticky and the juice will cook through and absorb back into the wings making them sticky.
While the wings are baking, mix together all of the ingredients for the blue cheese dip. Place all ingredients in a bowl together, then stir together. Cover and refrigerate until ready to serve.
Once wings are done, remove from oven to let cool.
Serve with blue cheese dip.
Sprinkle wings with chopped chives, if desired. Refrigerate any unused dip, this recipe makes more than is used for wings alone. This dip is also great with vegetables!
Enjoy!

https://mamaharriskitchen.com/2015/10/smoky-brown-sugar-wings-with-blue-cheese-dip/

Do you like?

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

October 7, 2015 by MamaHarris 2 Comments

Have I got some news for you! If you’ve been around for a while you might just remember the collaboration I did last year with my favorite kissing chefs, Chewsy Lovers. Mandi and Buck love to cook and grill, and they’ve come up with some amazing recipes for tailgating, so last year Mandi and I came up with a series called #ChicksWingIt because we wanted to share how us women can come up with some really great recipes for a tailgate food that is one of the most popular on game days – chicken wings! We shared many recipes for fried, baked, grilled and even boneless wings. Well, now we’ve brought it back due to popular demand! I have some great flavors to share with you over the next few weeks. We are bringing sweet, spicy and everything in between. Are you ready? Be sure to follow the hashtag #ChicksWingIt or tag either of us in your wing creations or if you recreate any of ours. This is one of our favorite times of the year, and we’re so excited to share it with you. Welcome back, welcome back, welcome baaaaaack!!! I loved this series because it made me break away from my normal buffalo wings and branch out in other flavors as well as a variety of different ways to prepare these wings. Now, some of your favorites from me were the Tequila Lime Baked Wings with Creamy Dill Salsa and the Baked Honey Mustard Wings with Sriracha Mayo. My personal favorites from Chewsy Lovers was the Hot Lemon Pepper Wings and the Crispy Old Bay Wings, but this week’s addition may just take the cake for me because Mandi just shared these Salt & Vinegar Wings and she’s proving she’s a chef after my own heart! Now let’s get to my recipe for this week’s edition of #ChicksWingIt – Honey Sriracha Wings prepared on the grill. I’ve been making this recipe all summer and perfected it just for you and couldn’t wait to share it. It may sound spicy, but it’s actually a great balance of sweet with a bit of a spicy heat. It’s cooled down with an herbed yogurt dip that creates a great flavor together! Check out our Pinterest board or follow the hashtag #ChicksWingIt with us as we bring you more finger licking goodness each Wednesday!

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Directions:

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.

Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.

Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.

While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.

Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.

Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.

Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!

Enjoy!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8-9 servings

Serving Size: 3 wings

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Grilling in October? These honey sriracha wings will make you brave any kind of weather just to add them to your tailgate menu!

Ingredients

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Instructions

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
Enjoy!

https://mamaharriskitchen.com/2015/10/grilled-honey-sriracha-wings-with-herbed-yogurt-dip/

How do you like your wings?

Tequila Lime Baked Chicken Wings

October 8, 2014 by MamaHarris 6 Comments

I’m back with another delicious wing recipe, just in time for you to whip it up this weekend and enjoy in front of the big screen while watching your favorite team play. If you’re new around here, every Wednesday my good friend Mandi at Chewsy Lovers share a variety of delicious wing recipes for all of your game day needs. So far we have a total of TEN wing recipes up until last week and we are still going! You can check out all of our recipes on Pinterest and be sure to follow our board!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

This week I decided to do a fun theme for my wings, you can blame it on my mood for Mexican food recently, but I thought that incorporating the flavor of a flavorful Margarita into a chicken wing would be delightful, and I was right!

Tequila Lime Baked Chicken Wings with Creamy Dill Salsa

I incorporated some of my favorite flavor in spirits into a delicious sauce for the chicken and added a little twist using the same chipotle sauce that I used in the quesadilla I shared earlier this week. After trying my wings a variety of ways these past few weeks, I’ve concluded that my favorite method was parboiling the wings like I did in the baked buffalo wings recipe and then baking them at a high temperature. You get an awesome crispness to the wing that you aren’t able to achieve unless you deep fry it, and once you add the sauce it remains crispy even after microwaving to reheat. For the tequila lime sauce I cooked it on the stove for a few minutes while the chicken baked in order to cook out some of the alcohol and I whipped up an easy dip that I thought would really bring out the sweet and sour flavors of the wings. Once again it’s a dreamy combination and this flavor profile has to be one of my favorites that I’ve created so far. It’s a great alternative to the traditional buffalo wing.

This dip reminds me of when my husband and I were first dating, one night we went out to eat and I ordered some shrimp. The restaurant was all out of cocktail sauce (where does that happen at?) so I improvised and asked for other condiments and created my own dipping sauce for my shrimp. It actually ended up tasting better than cocktail sauce and since then I’ve been having fun creating some of my own dips from scratch.

Last week I brought you these honey mustard baked wings with a sriracha mayo sauce and Mandi shared her sweet tea boneless wings with maple mustard. You can keep up with us on Instagram and Twitter every week where we show you how #ChicksWingIt on #WingItWednesday! If you have any of your own wing creations, feel free to hashtag them for us so we can see and share!

Ingredients for Baked Chicken Wings:

2 pounds chicken wings
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon adobo chili powder
1/4 teaspoon smoked paprika

Ingredients for Tequila Lime Sauce:

1/3 cup tequila (I used Jose Cuervo Tequila Silver)
3 tablespoons honey
juice of 4 limes
zest of 1 lime
1 teaspoon chipotle sauce

Ingredients for Creamy Spanish Dip:

1/2 cup light sour cream
1/2 teaspoon dry dill
1/2 teaspoon dry parsley
2 tablespoons chunky medium salsa

Directions:

Begin by preheating your oven to 450 degrees, and add about 1-2 tablespoons salt to a large pot of water and bring to a boil.
Add your wings and boil for about 10 minutes, then remove from water and pat dry.
Take a baking sheet, cover it in foil and spray with Pam. Season the wings with all of the listed spices, then bake for about 15 minutes in preheated oven.
Turn over and bake another 10 minutes.

While the wings are baking, add all of the ingredients to a small saucepan for the tequila lime sauce over medium/low heat. Cook on the stovetop for about 8-10 minutes and remove from heat. Remove 1/4 cup of the sauce and set aside.
Once the wings are done baking, place in a bowl and pour tequila lime sauce over, then toss the wings around being sure they are covered with sauce.
Place the wings back on the baking sheet, and bake for another 5 minutes.

While the sauce is baking into the wings, put all of the ingredients for the dip into a small bowl and stir them all together. Pour the reserved 1/4 cup of sauce over the wings and serve with lime wedges with dipping sauce.

The wings are sticky, sweet and sour and the dip is creamy with a very slight kick to it.
It’s the perfect combination!

Enjoy!

Tequila Lime Baked Chicken Wings

These tequila lime baked chicken wings with creamy dill salsa are perfect for game day fun, it's like a margarita packaged up in your favorite crispy wings.

Ingredients

For the Baked Chicken Wings:

2 pounds chicken wings
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon adobo chili powder
1/4 teaspoon smoked paprika

For the Tequila Lime Sauce:

1/3 cup tequila (I used Jose Cuervo Tequila Silver)
3 tablespoons honey
juice of 4 limes
zest of 1 lime
1 teaspoon chipotle sauce

For the Creamy Spanish Dip:

1/2 cup light sour cream
1/2 teaspoon dry dill
1/2 teaspoon dry parsley
2 tablespoons chunky medium salsa

Instructions

Begin by preheating your oven to 450 degrees, and add about 1-2 tablespoons salt to a large pot of water and bring to a boil.
Add your wings and boil for about 10 minutes, then remove from water and pat dry.
Take a baking sheet, cover it in foil and spray with Pam. Season the wings with all of the listed spices, then bake for about 15 minutes in preheated oven. Turn over and bake another 10 minutes.
While the wings are baking, add all of the ingredients to a small saucepan for the tequila lime sauce over medium/low heat. Cook on the stovetop for about 8-10 minutes and remove from heat. Remove 1/4 cup of the sauce and set aside.
Once the wings are done baking, place in a bowl and pour tequila lime sauce over, then toss the wings around being sure they are covered with sauce.
Place the wings back on the baking sheet, and bake for another 5 minutes.
While the sauce is baking into the wings, put all of the ingredients for the dip into a small bowl and stir them all together.
Pour the reserved 1/4 cup of sauce over the wings and serve with lime wedges with dipping sauce.
The wings are sticky, sweet and sour and the dip is creamy with a very slight kick to it. It's the perfect combination!
Enjoy!

https://mamaharriskitchen.com/2014/10/tequila-lime-baked-chicken-wings/

#WingItWednesday | #ChicksWingIt

What type of dips do you like to whip up?

Baked Honey Mustard Wings

October 1, 2014 by MamaHarris 6 Comments

Guess what?

Even though September is over, Mandi and I decided to continue our #WingItWednesdays because you guys have loved them so much! I mean, football season goes all the way through to February, so we’ll see how long we can continue coming up with new and fun wing flavors for you to enjoy on game day.. or any day!

I know I have a few more flavor combinations in mind, and as I’ve mentioned before I’m trying to make the wings differently each time. This way you can mix and match the cooking method with all the sauce varieties we are bringing to you. Last week I made Buttery Garlic Parmesan Wings and Mandi made Buffalo Garlic Chicken Wings. I have to admit that I typically would only prepare Buffalo or Lemon Pepper wings prior to this challenge, but with all the fun flavors we’ve been coming up with, I’m enjoying all the varieties.

Baked Honey Mustard Wings with Sriracha Mayonnaise

This honey mustard version was an absolute winner in my eyes. I added a bit of ginger and cayenne to the honey mustard mix, just for a bit of extra bite and it pairs so nicely with the sriracha mayonnaise dip. Now I know mayonnaise is not everyone’s favorite, but it would be just as scrumptious with Greek yogurt or even sour cream. The honey mustard is sweet and saucy with a slight bite, and the sriracha mayonnaise rounds out the flavor just enough. It’s a delicious combination that the fans in your life are sure to enjoy!

So what do you think? Can #ChicksWingIt? You can follow the rest of our wing recipes on our Pinterest board here!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

Ingredients for Baked Wings:

2 pounds chicken wings
1/2 cup canola oil
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika

Ingredients for Honey Mustard Sauce:

1 tablespoon salted butter, melted
1/3 cup yellow mustard
1/4 cup honey
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground ginger
*(optional) 1/2 teaspoon chopped cilantro, for garnish

Ingredients for Sriracha Mayonnaise

1/3 cup mayonnaise
2 teaspoons sriracha

Directions:

Preheat the oven to 450 degrees.
In a medium dish, coat the chicken generously with oil. Season with sea salt, pepper and smoked paprika.

Place on a baking sheet lined with foil, on top of a raised baking rack that’s been sprayed with non-stick cooking spray.
Bake in oven for about 25-30 minutes, or until desired crispness.

Remove and let cool.

While the chicken is cooling, mix up the honey mustard sauce.

Place chicken in a bowl and pour the sauce on.

Stir the chicken around to be sure it’s covered with sauce.

Mix the dip together and put in a dipping bowl. Transfer chicken to a serving plate and sprinkle with cilantro.

Serve warm.

Enjoy!

Baked Honey Mustard Wings

Yes, #ChicksWingIt! Check out this recipe for baked honey mustard wings sprinkled with chopped cilantro and dipped in a sriracha mayonnaise dip. Yum!

Ingredients

For the Baked Wings:

2 pounds chicken wings
1/2 cup canola oil
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika

For the Honey Mustard Sauce:

1 tablespoon salted butter, melted
1/3 cup yellow mustard
1/4 cup honey
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground ginger
*(optional) 1/2 teaspoon chopped cilantro, for garnish

For the Sriracha Mayonnaise:

1/3 cup mayonnaise
2 teaspoons sriracha

Instructions

Preheat the oven to 450 degrees.
In a medium dish, coat the chicken generously with oil. Season with sea salt, pepper and smoked paprika.
Place on a baking sheet lined with foil, on top of a raised baking rack that's been sprayed with non-stick cooking spray.
Bake in oven for about 25-30 minutes, or until desired crispness.
Remove and let cool.
While the chicken is cooling, mix up the honey mustard sauce.
Place chicken in a bowl and pour the sauce on.
Stir the chicken around to be sure it's covered with sauce.
Mix the dip together and put in a dipping bowl. Transfer chicken to a serving plate and sprinkle with cilantro.
Serve warm.
Enjoy!

https://mamaharriskitchen.com/2014/10/baked-honey-mustard-wings/

#ChicksWingIt | #WingItWednesday

What’s some of your favorite sauces for wings?

Buttery Garlic Parmesan Wings

September 24, 2014 by MamaHarris 4 Comments

Have you ever eaten one of those pizzas where the crust is just so good, so buttery and garlicky with sprinkles of Parmesan cheese. It’s that crust where you can forego the pizza and just eat that delectable, flavorful bread alone. Possibly dipped in ranch or marinara sauce.

Maybe I’m the only one that loves that tasty crust that much, but the flavors in that crust is what I was going for with this weeks wing flavor for #WingItWednesday – the Buttery Garlic Parmesan Wings. I’m pretty sure I nailed it too.

I decided to dredge the wings in a flour/corn starch combo with garlic powder seasonings mixed with red pepper flakes and a few others and whip out the deep fryer again to get a nice, crispy crunchy texture. Then I melted some butter – not just any butter, but a salted sweet cream butter. What can I say, that’s just how I roll. Everything tastes better with salted sweet cream butter. Oh, then I sauteed the minced garlic in it to, then added some Parmesan. I tossed these crunchy wings in that buttery garlic Parmesan sauce and served it with marinara sauce and I swear I heard the gates of heaven open up.

It’s safe to say they’re good.

This would be a great addition to the appetizer table for your next game day get together. Mandi from Chewsy Lovers and I have been bringing you various wing flavors throughout the whole month of September. It’s been a lot of fun and I’ve shared different ways to make the wings as well as a variety of sauce flavors. Be sure to follow our Pinterest board and follow our hashtag on Twitter and Instagram, I think it’s pretty safe to say that these #ChicksWingIt!! Be sure to tag us in your own wing creations, or if you create one of ours and want to show it off!

Check out Mandi’s wing recipes for Crispy Old Bay Wings, Sweet Chili-Garlic Wings and her Hot Lemon Pepper Wings – Restaurant Style.

My wing recipes over the past few weeks include Honey-Teriyaki Boneless Wings, Peach Barbecue Baked Wings and Crispy Baked Buffalo Wings.

Chicken Wings Ingredients:

2 pounds chicken wings (about 16-18 wings)
1/2 cup all purpose flour
1/2 cup corn starch
1 teaspoon garlic powder
1/2 teaspoon Parmesan cheese (in the green bottle)
1/2 teaspoon red pepper flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 bottle canola oil (for frying)

Buttery Garlic Parmesan Sauce Ingredients:

1/2 cup salted sweet cream butter
6 cloves of garlic, minced
2 tablespoons Parmesan cheese *divided (in the green bottle)
1/4 teaspoon dry parsley

Directions:

Pour the oil into the deep fryer, then set the temperature to 375 then combine the flour and seasonings in a dish.

Dredge the wings in the mixture.

In small batches, drop the wings in the basket and let fry for about 15 minutes, turning the wings over every few minutes to get a good, even color.

Place on a plate lined with paper towels to soak up any excess oil and prepare the sauce.

In a small frying pan, melt the butter over low heat, then add the minced garlic and saute for a few minutes until the garlic becomes fragrant.

Remove from heat and mix in half of the Parmesan cheese.

Move the wings to a bowl or dish, and whisk together the buttery sauce, stirring as you pour.

Toss the chicken in the sauce liberally, being sure to coat all chicken.

Arrange the chicken on a serving plate with marinara sauce.

Sprinkle the remaining Parmesan on top, and then top with the parsley.

The marinara really rounds out the flavors perfectly, and it really is reminiscent of pizza crust.

Enjoy!

Buttery Garlic Parmesan Chicken Wings

Yield: 16-18 wings

Buttery Garlic Parmesan Chicken Wings

These Buttery Garlic Parmesan Wings are reminiscent of flavorful pizza crust. Dip them in marinara sauce and you have the ultimate combo for game day.

Ingredients

For the Chicken Wings:

2 pounds chicken wings (about 16-18 wings)
1/2 cup all purpose flour
1/2 cup corn starch
1 teaspoon garlic powder
1/2 teaspoon Parmesan cheese (in the green bottle)
1/2 teaspoon red pepper flakes
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 bottle canola oil (for frying)

For the Buttery Garlic Parmesan Sauce:

1/2 cup salted sweet cream butter
6 cloves of garlic, minced
2 tablespoons Parmesan cheese *divided (in the green bottle)
1/4 teaspoon dry parsley

Instructions

Pour the oil into the deep fryer, then set the temperature to 375 then combine the flour and seasonings in a dish.
Dredge the wings in the mixture.
In small batches, drop the wings in the basket and let fry for about 15 minutes, turning the wings over every few minutes to get a good, even color.
Place on a plate lined with paper towels to soak up any excess oil and prepare the sauce.
In a small frying pan, melt the butter over low heat, then add the minced garlic and saute for a few minutes until the garlic becomes fragrant.
Remove from heat and mix in half of the Parmesan cheese.
Move the wings to a bowl or dish, and whisk together the buttery sauce, stirring as you pour.
Toss the chicken in the sauce liberally, being sure to coat all chicken.
Arrange the chicken on a serving plate with marinara sauce.
Sprinkle the remaining Parmesan on top, and then top with the parsley.
The marinara really rounds out the flavors perfectly, and it really is reminiscent of pizza crust.
Enjoy!

https://mamaharriskitchen.com/2014/09/buttery-garlic-parmesan-wings/

What’s your favorite wing recipes that Mandi and I have made?

Honey Teriyaki Boneless Chicken Wings

September 17, 2014 by MamaHarris 6 Comments

For many, many years I avoided chicken with bones. It’s actually one of the main reasons I shied away from wings for so long. Let’s be honest, bone-in chicken is just messy. You fight for your food and try to get all the leftover meat in between each and every bone. Wings aren’t big to begin with, so it feels so tedious, doesn’t it?

Granted, the wing recipe that Mandi over at Chewsy Lovers and I have been sharing for Wing It Wednesday are delicious and I have gotten over my aversion to bones, but sometimes a boneless wing is just so satisfying. Just dip and eat, no work involved. Unless you’re the one making it, of course!

They key to a good boneless wing is a good crunch, that way once you add the sauce it doesn’t make them too soggy. Now, of course with all our wing recipes, you can pick and choose the method of cooking and then just use whichever sauce you like. This is why each week I’m trying to share a different cooking approach and it’s up to you to mix and match however you choose.

Be sure to check out the last few recipes for our Wing It Wednesdays! Last week I made Peach Barbecue Baked Chicken Wings, and the week prior I made Crispy Baked Buffalo Wings. Mandi made Sweet Chili-Garlic Wings last week, and the week before she made Hot Lemon Pepper Wings – Restaurant Style. It’s really all just too good, right? I want them all!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

To keep up with #WingItWednesday you can check out our Pinterest board, where we are sharing each of our creations weekly. Mandi is so creative with her sauces and her wings always look so delicious. I wish she didn’t live so far from me, we could be the best neighbors! Oh my goodness, can you just imagine our tailgate parties?

Honey Teriyaki Boneless Chicken Wings

As for this weeks recipe? My oldest son loves boneless wings. He’s constantly going to the wing spot up the street and getting his favorite kind with seasoned fries. So I figured this week I’d create a boneless wing recipe, and I had just the sauce to make it special. I even broke out the deep fryer so I could be guaranteed a crispy wing with light, flaky crust that would remain crispy even with a sticky sauced added on. Just to add that extra oomph, I toasted some sesame seeds on top to make it special. It was scrumptious!

Boneless Chicken Wings Ingredients:

7 boneless & skinless chicken tenderloins, cut into 1″ pieces
1 cup all purpose flour
2 tablespoons salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 cup milk
1 large egg
canola oil

Honey Teriyaki Sauce Ingredients:

1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup granulated sugar
1/2 cup honey
(optional) toasted sesame seeds for garnish

Directions:

Combine the flour, salt, ginger, garlic powder, black pepper, paprika and cayenne pepper in a deep dish.

In a separate dish, combine the milk and egg. Prepare as a dipping station.

Fill up your deep fryer with oil, and set the temperature to 375.

Roll the chicken in the flour mixture, then the milk mixture, then roll in the flour mixture one last time.

In small batches, fry the chicken in the deep fryer a bit at a time.

Place the chicken on a plate that’s topped with a paper towel to drain.

Either while the chicken is cooking, or after it’s cooling, in a small saucepan combine the soy sauce, pineapple sauce and sugar. Stir well and heat over medium heat. After a few minutes, while stirring intermittently, add the honey. Continue to mix until it begins to thicken and froth. Remove from heat, and it will thicken some more and become sticky.

Place in a bowl and roll the cooked chicken in the sauce.

Place on a serving plate and sprinkle with toasted sesame seeds.

Serve with carrots, celery, or your choice of other finger foods.

Enjoy the finger licking goodness!

Honey Teriyaki Boneless Chicken Wings

These Honey Teriyaki Boneless Chicken Wings are perfectly crispy, with a sweet & tangy sticky sauce, topped with toasted sesame seeds. Perfect for game day!

Ingredients

For the Boneless Chicken Wings:

7 boneless & skinless chicken tenderloins, cut into 1" pieces
1 cup all purpose flour
2 tablespoons salt
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 cup milk
1 large egg
canola oil

For the Honey Teriyaki Sauce:

1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup granulated sugar
1/2 cup honey
(optional) toasted sesame seeds for garnish

Instructions

Combine the flour, salt, ginger, garlic powder, black pepper, paprika and cayenne pepper in a deep dish.
In a separate dish, combine the milk and egg. Prepare as a dipping station.
Fill up your deep fryer with oil, and set the temperature to 375.
Roll the chicken in the flour mixture, then the milk mixture, then roll in the flour mixture one last time.
In small batches, fry the chicken in the deep fryer a bit at a time.
Place the chicken on a plate that's topped with a paper towel to drain.
Either while the chicken is cooking, or after it's cooling, in a small saucepan combine the soy sauce, pineapple sauce and sugar. Stir well and heat over medium heat. After a few minutes, while stirring intermittently, add the honey. Continue to mix until it begins to thicken and froth. Remove from heat, and it will thicken some more and become sticky.
Place in a bowl and roll the cooked chicken in the sauce.
Place on a serving plate and sprinkle with toasted sesame seeds.
Serve with carrots, celery, or your choice of other finger foods.
Enjoy the finger licking goodness!

https://mamaharriskitchen.com/2014/09/honey-teriyaki-boneless-chicken-wings/

#ChicksWingIt | #WingItWednesday

Hawaiian BBQ Chicken Wings Ingredients:

Directions:

What’s your favorite flavor chicken wings?

Ingredients:

Directions:

What’s your favorite thing to snack on while watching the game?

Ingredients for French Onion Dip

Ingredients for Ginger Honey Garlic Wings:

Directions:

What’s one of your favorite wing recipes we’ve created?

Ingredients for Cajun Buttermilk Fried Wings:

Ingredients for Spicy Aioli:

Directions:

Do you prefer your wings baked, fried, or grilled?

Ingredients for Smoky Brown Sugar Wings:

Ingredients for Blue Cheese Dip:

Directions:

Ingredients for Grilled Honey Sriracha Wings:

Ingredients for Herbed Yogurt Dip:

Directions:

How do you like your wings?

Tequila Lime Baked Chicken Wings with Creamy Dill Salsa

Ingredients for Baked Chicken Wings:

Ingredients for Tequila Lime Sauce:

Ingredients for Creamy Spanish Dip:

Directions:

What type of dips do you like to whip up?

Baked Honey Mustard Wings with Sriracha Mayonnaise

Ingredients for Baked Wings:

Ingredients for Honey Mustard Sauce:

Ingredients for Sriracha Mayonnaise

Directions:

What’s some of your favorite sauces for wings?

Chicken Wings Ingredients:

Buttery Garlic Parmesan Sauce Ingredients:

Directions:

What’s your favorite wing recipes that Mandi and I have made?

Honey Teriyaki Boneless Chicken Wings

Boneless Chicken Wings Ingredients:

Honey Teriyaki Sauce Ingredients:

Directions:

Do you prefer bone-in, or boneless wings?