- Meat and poultry
- Cuts of chicken
- Chicken wings
Chicken wings are marinated in a spicy Asian-style sauce, cooked on the bbq and will disappear off the serving platter before you have time to snap a picture!
10 people made this
- 60g spicy red chilli paste (such as Sambal Oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 teaspoons chopped garlic
- 1 teaspoon grated fresh ginger
- 1 lime, juiced
- 1.25kg chicken wings
MethodPrep:10min ›Cook:15min ›Extra time:3hr › Ready in:3hr25min
- Whisk chilli paste, fish sauce, soy sauce, garlic, ginger and lime juice together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air and seal the bag. Marinate, turning the bag several times, in the fridge for 3 hours or overnight.
- Preheat a barbecue for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated barbecue until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
I was skeptical, but these were very, very good!! I'm not sure what asian chili paste is, and couldn't find it at my grocery store, so I subbed for sriracha sauce. Very spicy, but soo good!! I garnished with lime wedges as well as the scallions.-22 Dec 2014
i want to post my updated review first because i was able to follow the recipe more closely.. this came out super good.. i finally had the chance to marinate the wings with the sauce.. only sub was lemon juice for the lime.. i liked them better as leftovers the next day.. i think this would go great on boneless, skinless chicken breasts/thighs as kabobs.. this recipe is a keeper.. ty again for the recipe ~~ORIGINAL REVIEW: the sauce is very tasty.. i had to sub 1/8 tsp ground ginger for the fresh and i added about 1/4-1/2 tsp sesame oil for extra pop.. im sure this would make a great marinade.. ty for the recipe-25 Sep 2015
Made this as a sauce I put on wings I had baked in oven to crispy, then I dipped them in the sauce and put in oven for a few minutes to warm through. It's such a flavourful sauce. Nice and spicy but not overpowering. Delicious. Will make again.-14 Oct 2016
Spicy Chili Chicken Wings Recipe
Historians say that the Chicken Wing dish started in 1964 when a restaurant owner from New York received a surplus of chicken wings. Though the owner had the option to mix the chicken in a soup, she did not chicken out but thought of doing something else. Thus, the so-called Buffalo Wing was created. But if you are looking for a recipe that raises the bar in terms of taste, this Spicy Chili Chicken Wings Recipebrings more spice to your eating pleasure.
This Spicy Chili Chicken Wings Recipe is a great source of protein and helps reduce the risk of cancer. With the main ingredient being easily available, you can cook this recipe any time you fancy. This would be a great treat while watching TV with matching beer on the side.
When you serve this Spicy Chili Chicken Wings for lunch or dinner make sure to have generous amount of drinking water within reach because this can be a hot one.
Other Recipes You Might Like
There is no need to deep-fry the wings in this spicy Korean chicken wings recipe. In fact, the active time of this recipe is only 10 minutes and the oven does all the work.
First you season the chicken wings with salt and pepper, then you bake them. While the oven is doing its magic, you mix together the sauce.
When the wings are all nice and crispy, toss them with the sauce, and you have the most amazing and delicious chicken wings appetizer that everyone loves.
This recipe is adapted from Food and Wine and the original name of these wings is Chicken Wings with Angry Sauce.
It&rsquos aptly named as the they are reddish in appearance and spicy. Make a big batch of the wings when you are watching your games. Invite your friends over and hve some wings and beer. Enjoy!
- 4 pounds chicken wings
- 1 cup maple syrup (dark or grade B)
- 1/2 cup packed brown sugar
- 2 cloves garlic (finely minced)
- 3 green onions (chopped)
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup teriyaki sauce
- 1/4 teaspoon ground black pepper
- Optional: dash of cayenne pepper
- Garnish: cilantro, sesame seeds, or chopped green onions
Place a large disposable baking pan on a large foil-lined baking sheet. If you don't have a disposable pan, line a large baking pan bottom and sides with heavy duty foil.
With kitchen shears, cut tips off of chicken wings discard tips. Cut each trimmed wing into two pieces at the joint.
In a large cup or small bowl, combine the maple syrup, brown sugar, garlic, green onions, soy sauce, teriyaki, and peppers.
Arrange the chicken wing pieces in the prepared baking pan and pour the sauce over them.
Bake the wings for 1 hour at 350 F, turning 3 to 4 times. Increase the oven temperature to 400 F and bake for about 20 to 30 minutes longer, turning the wings every 10 minutes to brown evenly.
Remove the wings to a serving dish and garnish with chopped cilantro, sesame seeds, or chopped green onion.
How to make a dry rub for chicken wings
Dry rubs are easy to make. The hardest part is measuring out the ingredients, but that really doesn&rsquot take too long. To make the rub, combine all the ingredients paprika, cayenne pepper, chili powder, freshly ground black pepper, garlic powder, onion powder, sea salt, oregano, and t hyme in a small bowl.
You can use a fork or spoon to mix the spices. Just make sure they are well combined before either storing them in a mason jar or adding to the chicken wings.
My dry rub recipe makes about 1/2 cups of dry rub. This is a little extra than what you need.
Super Smokers Sweet and Spicy Chicken Wings
Have you ever wished to have the skills needed to make your favorite restaurant dishes in the comfort of your own home? Whether it be a decadent pasta or something laid-back that's perfect for a family barbecue, it never hurts to try. This is the perfect recipe to inspire you to start cooking the most flavorful and popular dishes for yourself!
Juicy, delectable, and spicy chicken wings certainly are enough to make your mouth water and your stomach go wild. Just think of the most esteemed barbecue restaurants in your area, has any particular flavor popped up on your tongue yet? These particular chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can handle. You will need applewood chips and a disposable foil pan for this recipe. You can also find this recipe in "Peace, Love, and Barbecue" by Mike Mills and Amy Mills Tunnicliffe.
This recipe is sure to impress your family and guests and make them feel like they've treated themselves to a restaurant meal for the night!
Are you part of a drumettes only household? This recipe is for you.
This recipe is really five chicken wings recipes in one. Make all of the sauces separate and serve them on the side—there's more room for experimentation that way.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
- 15 whole chicken wings
- 1/2 cup honey
- 1/3 cup granulated sugar
- 1/4 cup chili garlic sauce
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1/4 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp minced garlic
- 2 teaspoons cornstarch
- 4 teaspoons rice wine vinegar
Combine the honey, sugar, chile garlic sauce, soy sauce, lime juice, salt, ginger and garlic in a sauce pan. Bring to a simmer.
Whisk together the cornstarch and rice wine vinegar in a small bowl. Pour the mixture into the simmering sauce, whisking constantly. Continue to simmer and whisk until the sauce thickens. Remove from the heat.
Preheat your grill to medium high heat (400°F+), set up for direct and indirect grilling.
Season the wings with R Butts R Smokin' R Beef BBQ Rub. Grill over direct heat until slightly charred. Flip and repeat. If necessary, move to indirect and continue grilling until the internal temperature reaches 165°F. Remove from the grill and immediately toss in the sauce. Serve hot.
As much as we like some smoke on our chicken, we&rsquove grilled these wings over direct high heat charcoal, to get nice char and a crispy texture on the skin.
A made from scratch sauce is a great way to take your wings to the next level. This sauce combines some off the shelf ingredients with fresh aromatics for a unique, sweet and spicy result.
Sweet and Spicy Chicken Wings
Chicken wings are a staple of the summer, however they can be tricky to make at home. They are never the same as when you order them out. Recently I have started experimenting with my air fryer to make wings because everyone raves about them. I finally have perfected them and a little secret is that it’s not the air fryer… it actually is all about the sauce! These Sweet and Spicy Chicken Wings are not too crispy, not too saucy, they are just right.
I have found it is all about having some sort of nut butter or nut base in the sauce versus just a thin sauce. This helps the outside of the wings crisp up a little and the sauce sticks to the wings better. You can use really any nut butter, but almond butter and cashew butter are my favorite. These Sweet and Spicy Chicken Wings also have tahini, which is similar to a nut butter consistency. Try it out with any sauce you make for wings and I promise it changes everything.
The trick I have found with the air fryer is to cook the wings almost all the way through then add the sauce. After tossing the wings in the sauce, I throw them back into the air fryer for a few minutes to help crisp them up a little. Now if you know me, I am a big sauce lover, BUT I don’t love my wings dripping in sauce. That is why throwing them back in the air fryer helps. Then, of course, I serve lots of sauce on the side to dip them in.
Tips for Sweet and Spicy Chicken Wings:
- Use a thinner consistency of nut butter- it will mix better. If you just have thick nut butter, add an extra tablespoon of water.
- Pat your wings completely dry before putting them in the air fryer (or oven)- this will also help with crispiness.
- If you like it a little spicier, add some extra Sriracha or even your favorite hot pepper.
- If you are not doing a Whole30, you can use maple syrup or honey instead of a date.
- If you are a big ranch lover on your wings check out my homemade ranch recipe.
I used Greensbury Chicken Wings for this recipe, and they were perfect! They are individually wrapped in one-pound packages and come right to your doorstep. I love Greensbury because you can choose all the cuts of meat you want in a box (a la cart) or you can order a pre-packaged box, like their Whole30 box. You can also order one time or choose a subscription! This makes it really easy for families of all sizes, single people or couples to pick the perfect box with no worries. You can use the code ALTITUDE for 10% off your first order!
- 2 roasted bell peppers
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon caraway seeds
- 1 chipotle chile in adobo
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 1/3 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 3 pounds chicken wings
- Black pepper
- Cilantro leaves
- Lime wedges
In a blender, puree roasted peppers, cumin, coriander, and caraway seeds, chipotle chile and adobo sauce, lime juice, olive oil, and 1 1/2 teaspoons kosher salt until smooth.
Season wings with salt and pepper transfer to a resealable bag with half of harissa. Let stand 1 hour at room temperature, or in the refrigerator up to 1 day.
Preheat oven to 450 degrees, with a rimmed baking sheet inside. Wipe excess harissa from wings coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven add wings in a single layer. Roast, flipping once, until browned in spots, 35 to 40 minutes. Brush with remaining harissa roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.