Vietnamese Peanut Sauce Chicken Wings

Ingredients

  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves

Directions

  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !

We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings, split at the joints, tips removed
  • Kosher salt and freshly ground black pepper
  • ¾ cup hot sauce (we used Frank’s RedHot original)
  • ¼ cup unsalted butter, cut into equal pieces
  • 2 Tbsp. molasses
  • ¼ tsp. cayenne pepper

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the last 30 minutes on the cook time for the chicken wings, take a saucepan out and pour the hot sauce in, turning the heat up high enough for boiling to occur.
  3. Once the hot sauce is boiling, take the saucepan off the heat and stir one piece of butter in at a time, not adding more butter until the previous piece has melted.  Stir in the molasses and cayenne until combined. Place the cooked chicken wings in a large mixing bowl, pouring the sauce over them afterwards. Toss the chicken wings to coat and eat immediately afterwards.

These wings were freaking delicious ! I thought that the molasses would create a sweet and spicy flavor but you don’t get any sweetness in the flavor. What sauce does stick to the chicken wings just creates a vinegar-y, slightly spicy flavor but if you take the remaining sauce and pour it over the chicken wings, then you get an addictively delicious spiciness to the wings ! These wings tasted so good that I felt like I could eat all the wings by myself !

The buffalo sauce recipe came from Taste of Home.

We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.

Take care everybody !

Sweet Chile Hot Wings

Ingredients

  • 4 lbs. chicken wingettes and/or drummettes (we went for a mix of both)
  • Kosher salt and freshly ground black pepper
  • 1 cup soy sauce (we used reduced-sodium soy sauce)
  • 1 cup honey
  • ¼-1/3 cup sriracha (I used 1/3 cup)
  • 3 Tbsp. roughly chopped cilantro, for garnish (we used whole leaves)

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the salt and pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. While the chicken wings are cooking, take a large mixing bowl out and whisk together the soy sauce, honey and sriracha in it. Once the chicken wings are fully cooked, place them in the bowl, tossing to coat in the sauce. Place the chicken wings on a plate afterwards and sprinkle the cilantro on afterwards. Serve immediately.

These wings live up to their name, there’s a really nice balance of sweet and spicy in it. The cilantro does add a nice freshness and works with the other flavors but if you don’t like cilantro then you can omit it and still have a tasty chicken wing on your hands !

Recipe source unknown.

Take care everybody !

Buttery Nashville Hot Sauce Chicken Wings

Ingredients

  • 3 lb. of chicken wings, split at the joints, tips remove
  • Kosher salt and freshly ground black pepper for seasoning
  • Sauce ingredients
    • ¼ cup melted butter (we used unsalted butter)
    • 3 to 4 tsp. ground red pepper (we used 3 tsp.)
    • 2 tsp. dark brown sugar
    • ¾ tsp. kosher salt
    • ½ tsp. smoked paprika
    • ½ tsp. garlic powder
    • 1 Tbsp. apple cider vinegar

Directions

  1. Preheat your oven to 425 degrees. Take 2 baking sheets and line them with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Divide the chicken wings between the two lined sheets, sprinkling the kosher salt and black pepper onto the wings afterwards. Place one baking sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, then switch places with the baking sheets and continue cooking for another 30 minutes.
  2. Near the end of the cook time on the chicken wings, take a small saucepan out and mix the following ingredients together in it over medium heat: melted butter, ground red pepper, dark brown sugar, ½ tsp. kosher salt, smoked paprika and garlic powder. Stir those ingredients together for 1 minute or until fragrant, taking the saucepan off the heat and stir in the apple cider vinegar afterwards.
  3. Place the chicken wings in a large mixing bowl, pouring the sauce over them afterwards and tossing to coat. Serve immediately.

These were delicious ! It started off with a little bit of sweetness and then the heat came in. There was definitely a spiciness that kept you coming back for more ! While I did enjoy the level of heat, I can’t wait to make this again with an additional teaspoon of ground red pepper just to see what it tastes like then !

The sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !