Satisfy All Your Cravings with These Non-Buffalo Wing Recipes
Put a new spin on the ultimate snack.
If you're not the biggest fan of blue cheese dip or buffalo-flavored snacks, fret not! Food Network Magazine has the wing recipes for you. The perfect combination of sticky, sweet and oh-so-delicious, they may have you swearing off all other wing recipes for good. Choose your favorite recipe from the list below and be sure to serve them with a sprinkling of ranch seasoning and pair it with a side of ranch dip for all your snacking wants and needs!
Cook Your Wings
Toss 4 pounds chicken wings (split at the joints; tips removed) with 1 teaspoon kosher salt and a few grinds of pepper.
Divide the wings between 2 oiled rimmed baking sheets and spread in a single layer. Roast at 475˚ until crisp and golden brown, about 45 minutes.
Heat 2 inches vegetable oil in a large wide pot until 375˚. Toss the wings with 1/4 cup flour. Fry in batches until golden, about 15 minutes. Remove with a slotted spoon to a rack set on a rimmed baking sheet. Keep warm in a 200˚ oven while you fry the rest.
Choose a Glaze
Choose one of the following glazes and toss the hot wings with the glaze in a large bowl. Then transfer to a platter.
Bring 1/2 cup pineapple preserves, 1/3 cup distilled white vinegar, 1/4 cup water, 2 tablespoons each barbecue sauce and molasses, 2 teaspoons each jerk seasoning, soy sauce and grated ginger and 1 teaspoon Scotch bonnet hot sauce to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, about 10 minutes. Toss with the wings.
Sweet Thai Chili
Sauté 4 chopped garlic cloves and 1 finely chopped Fresno chile in vegetable oil in a saucepan over medium-high heat, 1 to 2 minutes. Add 1/2 cup each sweet Thai chili sauce and water, 3 tablespoons fish sauce, 1 tablespoon lime juice and 2 teaspoons chili- garlic sauce. Simmer until thickened, 8 to 10 minutes. Toss with the wings, along with 1/4 cup each chopped peanuts and cilantro. Serve with lime wedges.
Melt 6 tablespoons butter with 1 teaspoon each chopped thyme and Cajun seasoning and 1/4 teaspoon cayenne in a saucepan over medium heat. Remove from the heat and whisk in 1/4 cup Creole mustard and 1 tablespoon each Worcestershire sauce and honey. Toss with the wings.
Whisk 1/4 cup each rice vinegar and water with 3 tablespoons each soy sauce, granulated sugar, dark brown sugar and ketchup and 1/2 teaspoon sesame oil; set aside. Sauté 10 dried arbol chiles and 1 tablespoon each chopped ginger and garlic in vegetable oil in a saucepan over medium-high heat, 1 to 2 minutes. Add the vinegar mixture and bring to a boil. Add 2 teaspoons cornstarch mixed with 1 tablespoon water. Simmer until thickened, 20 to 30 seconds. Toss with the wings. Top with sliced scallions.
Photographs by Ralph Smith