5 Slamming Chicken Wing Recipes to Try Tonight!

INGREDIENTS: 2 pounds chicken wings or legs 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup sweet chili sauce 1/3 cup pomegranate juice 1/4 cup rice wine vinegar 3 tablespoons brown sugar 1/2 tablespoon soy sauce 1 lime, juiced 3 garlic cloves, minced or pressed pomegranate arils for garnish freshly chopped parsley for garnish DIRECTIONS:
Preheat oven to 375 degrees F. In a large measuring cup or bowl, mix together chili sauce, pom juice, soy sauce, vinegar, lime juice, brown sugar and garlic. Heat a large oven-safe skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet and sear on each side until deeply golden and brown, about 2 minutes per side. Remove chicken and place on a plate, turning heat in the skillet down to medium-low. Pour in pomegranate juice mix and whisk, allowing the sauce to bubble and simmer for 1-2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake for 20-25 minutes. Remove chicken and serve with chopped parsley and pomegranate arils. via How Sweet Eats

INGREDIENTS:
2 pounds chicken wings 2 cups fresh cilantro, finely chopped 1 cup fresh parsley, finely chopped 4 garlic cloves, minced 2 teaspoons red chili flakes 1 jalapeño, minced 1/2 cup olive oil 1/2 cup red wine vinegar Salt to taste DIRECTIONS:
In a large bowl, mix all ingredients, except the chicken, until well combined. Use paper towels to dry the wings, and then add to the marinade. Cover and place in the fridge to marinate for 2-3 hours. Heat grill to medium, and cook the wings on indirect heat. Turn the wings occasionally to cook well on all sides. Garnish with more chimichurri sauce and jalapeño. via Tastemade

INGREDIENTS:
Chicken
12 chicken wings, winglettes removed 2 Tbsp gourmet sauce Salt and pepper to taste ¼ tsp garlic powder
Pork Stuffing
1 pound ground pork 1 onion, chopped 1 garlic clove, minced ¼ tsp garlic powder 2 Tbsp lemon grass, minced Salt and pepper to taste 4 dried cloud mushrooms, rehydrated, cut into small pieces 2 Tbsp gourmet sauce ½ cup peanuts, chopped into small pieces 2 small bundles clear glass noodles, soaked and cut into small pieces
DIRECTIONS:
Wings and Stuffing
Preheat oven to 425 degrees. Remove the bone from the meaty part of the wings. Place a sharp paring knife in the cut of the bone and meat. Loosen up the meat around the bone and move meat along the bone until all meat is released. Locate the joint and release the bone there. Take care to not cut the skin. After bones are removed, place chicken-wing units in a bowl and add gourmet sauce, garlic powder, salt, and pepper. Set aside. In a large bowl, place ground pork, onions, garlic, garlic powder, lemon grass, cloud mushrooms, gourmet sauce, peanuts, clear glass noodles, salt, and pepper. Mix well. For each wing, take a tablespoon of pork mixture and place into the chicken wing canal. Fill the wing completely. Wrap skin and condense wing unit. Continue with the rest of the chicken wings until filling is gone and chicken wings are filled. Place stuffed chicken wings on a single layer of a baking sheet with parchment paper or non-stick aluminum foil in a preheated 425-degree oven. Cook for 40 minutes until pork is done. Flip wings over halfway. Let rest for 10 minutes. Serve with rice and a salad. via Be Mindful. Be Human.

INGREDIENTS:
2 lb. chicken wings 15 slices bacon, halved 1/4 cup barbecue sauce 2 tbsp. maple syrup 1 tbsp. apple cider vinegar 1 tbsp. brown sugar 1/2 tsp. crushed red pepper flakes
DIRECTIONS:
Preheat oven to 425° and line a large baking sheet with aluminum foil. Wrap wings with ½ slice bacon each, and place on prepared baking sheet. In a small bowl, combine barbecue sauce, maple syrup, apple cider vinegar, brown sugar, and crushed red pepper flakes. Whisk to combine. Brush wings all over with the sauce and bake 45 minutes, until wings and bacon are crisp and golden. Serve. via Delish

INGREDIENTS:
½ cup fish sauce 1½ cups sugar ¼ cup Thai crab or shrimp paste with bean oil Peanut or vegetable oil (for frying; about 10 cups) 1 cup all-purpose flour 1 teaspoon baking powder 1½ cups cornstarch, divided ½ cup vodka 2 pounds chicken wings, tips removed, flats and drumettes separated Kosher salt and freshly ground black pepper ¼ cup chopped salted, roasted peanuts Fresh cilantro leaves with tender stems (for serving)
DIRECTIONS:
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with a thermometer. Cook until thermometer registers 230° (mixture will become thick and dark). Whisk in crab paste and 1 Tbsp. water until smooth. Reduce heat to low; keep warm until ready to dip wings. Fit a large pot with a clean thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°. Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1¾ cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk). Place remaining ½ cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess. Working in 3 batches and returning oil to 350° between batches, coat chicken in batter, letting excess drip back into the bowl, and fry until skin is golden and chicken is crisp and cooked through about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro. via Bon Appetit