3 Crispy Chicken Wing Recipes

3 Crispy Chicken Wing Recipes

Whether you like them hot, spicy, or sweet, Sarah Carey’s favorite Chicken Wing recipes are not to be missed, like her sweet and spicy Sriracha Glazed Chicken Wings and her authentically delicious Jerk Chicken Wings, all gathered together in one video, check it out.

See More: Quick, One-Pot Meal Ideas To Feed the Whole Family

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Ginger-Scallion Wings
¼ cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
Salt
8 large scallions, trimmed and sliced
¼ cup chopped peeled fresh ginger

1. Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

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Jerk Chicken Wings
12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
¼ cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving

1. In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

2. Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

COOK’S NOTE: To grill the wings, cook over medium, covered, until cooked through, 15 to 20 minutes, turning occasionally (lower heat if wings are getting too charred).

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Sriracha-Glazed Chicken
¼ cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 ½ teaspoons grated peeled fresh ginger
1 ½ teaspoons toasted sesame oil
1 ½ pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks

1. In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.

2. Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

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