Recipe Talk

I am looking for a recipe for chicken wings, ranch style.

Rio ranch spicy chicken wings

Categories: Appetizers

Yield: 20 Servings

Seasoned Flour:

1 c Flour

1/2 c Sugar

1 tb Coarse salt

1 ts Black pepper

2 ts Ground cinnamon

2 tb Paprika

2 tb Chili powder

1 ts Garlic powder

1 ts Ground ginger

Spicy Butter:

1/2 lb Butter -- melted

3 ts Tabasco sauce

1/4 c Chili sa

1 ts Maple syrup

1 tb Lime juice

1 ts Coarse salt

1 ts Black pepper

Bleu Cheese Ranch Dressing:

1/2 c Mayonnaise

1/2 c Heavy cream

1/2 c Buttermilk

1/2 c Bleu cheese -- grated

1 ts Tabasco sauce

1 ts Garlic -- minced

2 Green onions -- chopped

2 ts Lime juice

2 ts Brown sugar

4 lb Chicken wings

For the flour: combine all ingredients and mix
well. For the spicy butter: combine all
ingredients and whisk well to combine. Keep in a
warm place. For the bleu cheese ranch dressing:
combine all of the ingredients and mix. Remove
wing tips from chicken wings and discard, then
cut in 2 at the joint. In a deep pot, heat
approximately 2 - 3" of peanut oil to 350F. In
small batches, dust the chicken wings with the
seasoned flour. Fry the seasoned wings in small
batches for about 10 mins or until the wings are
cooked thoroughly. Transfer the wings to a
mixing bowl. Add about 2 tablespoons of the
spicy butter per 10 pieces of chicken and
lightly toss. Serve immediately.

Hidden Valley Ranch Buffalo Wings
Posted by kdipaolo at recipegoldmine.com May 27, 2001

24 chicken wings
1/2 cup melted butter
1/4 cup Asian hot pepper sauce
3 tablespoons vinegar
2 packages Hidden Valley Ranch
milk recipe original
Ranch salad dressing mix
1/2 teaspoon paprika

Preheat oven to 350 degrees F.

Dip chicken in mixture of melted butter, pepper sauce and vinegar, put in baking pan.

Sprinkle with 1 package dry dressing mix. Bake 25 to 30 minutes or until browned.

Sprinkle with paprika.

Serve with prepared Hidden Valley Ranch Salad Dressing Mix.

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Hooter's Buffalo Wings
Vegetable oil (for frying)
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, cut into thirds and wing
tips discarded (defrosted and dried if frozen)
Bleu cheese dressing
Celery sticks

Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.

Combine the flour, paprika, cayenne pepper and salt in a bowl.

Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.

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Honey Lime Chicken Wings
18 whole chicken wings, split
1/4 cup honey
2 tablespoons lime juice
Finely grated zest of one lime
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
Oil (for deep frying)

In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.

Place the flour in a plastic bag and shake the chicken wings in the flour to coat.

In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

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Grilled Hot Pepper Wings
1 cup pineapple juice
2 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
4 cloves garlic, finely chopped
1 Scotch bonnet or habanero chile, finely chopped
1/2 teaspoon ground allspice
Salt
Freshly-ground pepper
24 chicken wings
Carrot and celery sticks

Combine first 8 ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool.

Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours.

Grill over medium heat for 10 to 15 minutes or until cooked through.

Serve with celery and carrot sticks.

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Hot 'n' Spicy Chicken Wings with Blue Cheese Dip
Dip
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon fresh parsley chopped
1 tablespoon green onions, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon Tabasco sauce
3 tablespoons blue cheese, crumbled
Salt and pepper, to taste

Chicken Wings
12 chicken wings
Vegetable oil (for frying
4 tablespoons butter or margarine, melted
1 teaspoon catsup
1 teaspoon Tabasco sauce
Celery sticks

In a bowl, beat together all of the dip ingredients until blended. Set aside.

Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels.

In a heavy saucepan, heat about 2 inches of oil to 350 degrees F on a deep frying thermometer. Fry the wings. a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels.

In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks.

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Bayou Buffalo Wings
Breading
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons lemon pepper
3 teaspoons rosemary and thyme (finely chopped)
2 teaspoons salt and pepper or Creole/Cajun seasoning salt

Egg Wash
4 eggs
1 cup milk

Sauce
1/2 cup Southern Comfort
1/2 cup hot sauce
1/4 cup (1/2 stick) melted butter
1 tablespoon Worcestershire sauce
24 chicken wings or drumettes
Vegetable or cooking oil for deep-frying

In a bowl, blend all of the dry ingredients for the breading.

In a separate bowl, make the egg wash by blending the eggs and milk. Add the chicken and coat well. Place coated chicken in breading and toss. Place the breaded chicken in a deep fryer or in pot that has enough hot 350degrees F oil to cover chicken. Cook until golden brown.

In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.